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Help for a Couple of Cocktail Novices (Part 2)


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#61 Tri2Cook

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Posted 30 May 2013 - 03:29 PM

Sure, but I've never liked homemade orgeat. My efforts have been all texture and no flavour, unless I dump in a bunch of almond extract, which seems to defeat the purpose. I don't have a supplier for bitter almonds.


At least your motives for using commercial orgeat are pure. My only excuse is laziness. Despite what looking at my booze cabinet would suggest, I really don't drink very often (actually, a close look would reveal just how much is not missing from most of the bottles) so shelf life of homemade orgeat is an issue. I got tired of making orgeat and then throwing most of it away a couple weeks later. So I use commercial.


Edited by Tri2Cook, 30 May 2013 - 03:30 PM.

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#62 Kerry Beal

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Posted 02 June 2013 - 05:34 PM

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Noticed my Mojito mint seems to be doing well outside (all it did all winter inside was send up scrawny shoots).  Sadly the bay mixed in with it didn't do so well with the frost.  

 

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So Mojitos tonight - excuse the poor picture.  



#63 EvergreenDan

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Posted 03 June 2013 - 04:13 AM

You were smarter than I and planted it in a container. I'm starting to mow my mint.


Edited by EvergreenDan, 03 June 2013 - 04:13 AM.

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#64 Kerry Beal

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Posted 09 June 2013 - 05:11 PM

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Took my newly steeped Vin d'orange, mixed half and half with aperol, a dash or two of Spanish Bitters and a splash of soda water.  Wonderfully refreshing.  



#65 Kerry Beal

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Posted 24 June 2013 - 06:00 PM

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Was thinking G&T this evening when my father came for dinner - but discovered I had no T.   But did find a single bottle of Schwepp's Bitter Lemon in my supplies, so used equal parts of gin and St Germain, topped up with bitter lemon.  Very satisfactory!



#66 Kerry Beal

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Posted 29 June 2013 - 06:11 PM

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Southside.  Muddled mint, lemon and sugar with genevar.

 

Kinda painful with all that lemon oil.


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#67 Rafa

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Posted 01 July 2013 - 01:58 PM

Southside.  Muddled mint, lemon and sugar with genevar.

 

Kinda painful with all that lemon oil.

 

While there are plenty of examples of lemon Southsides in the literature, this is one drink that really benefits from lime. I haven't tried it with genever, but that may have been a factor as well.


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#68 FrogPrincesse

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Posted 01 July 2013 - 04:09 PM

Was it too tart Kerry? Nothing that a litle bit of extra sugar cannot fix.

 

Lately I've been making my Southsides with limes but lemons can work too. The cocktail is really nice with Bols genever which tastes a little sweet on its own.

 



#69 Kerry Beal

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Posted 01 July 2013 - 04:13 PM

Nope - it was too lemon oily.  I added some Fragoli wild strawberry liquer and a whole bunch more ice and choked it down!



#70 Kerry Beal

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Posted 01 July 2013 - 05:22 PM

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Don't Give up the Ship - from the Bartender's Choice App.  Haven't decided if I like it yet.

 

 



#71 Kerry Beal

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Posted 01 July 2013 - 05:31 PM

Wasn't in the mood to work that hard deciding if I liked a drink.  Binned it - moved on to a Brother's Perryman - something I don't have to work at to like.



#72 Kerry Beal

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Posted 10 August 2013 - 05:26 PM

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Tonight I used the Esquire formula of 1.5 base spirit, 0.5 aperol, 0.5 liqueur, 0.5 citrus - followed someone's advice about tequila, ginger and lime.  Very satisfactory.  



#73 judiu

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Posted 23 August 2013 - 04:41 PM

Nope - it was too lemon oily.  I added some Fragoli wild strawberry liquer and a whole bunch more ice and choked it down!


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#74 Anna N

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Posted 01 September 2013 - 03:36 PM

So I am addicted to Negronis but need to break out of my shell. Tonight I tried something I did not expect to like but did! A Silk Stocking. Not a bit photogenic but it went down much, much too easily. Tequila, creme de cacao, Chambord and cream. Think I'll have another.
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#75 Kerry Beal

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Posted 07 September 2013 - 07:09 PM

This is a work in progress - my liquor collection has been taking up a large chunk of the floor in the dining room.  It is now a work in progress to get it organized on some metro shelving that will live in the dining room until the basement reno gets finished (hell hasn't frozen over quite yet).  

 

I hoping to find some bins to hold collections of bottles on the shelving - there are a couple already, but none are quite what I'm after.  

 

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#76 EvergreenDan

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Posted 08 September 2013 - 06:23 AM

Kerry -- You've played with dominoes as a kid, right?  :shock: 


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#77 Kerry Beal

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Posted 08 September 2013 - 06:40 AM

And you know that how?



#78 tanstaafl2

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Posted 08 September 2013 - 03:34 PM

This is a work in progress - my liquor collection has been taking up a large chunk of the floor in the dining room.  It is now a work in progress to get it organized on some metro shelving that will live in the dining room until the basement reno gets finished (hell hasn't frozen over quite yet).  
 
I hoping to find some bins to hold collections of bottles on the shelving - there are a couple already, but none are quite what I'm after.  
 
attachicon.gifDSCN2024.jpg

The metro system has basket style shelves for this system (I have posted pictures of it before but enclosed a couple of better ones). That way you don't really need separate bins. I find these shelves far more reassuring when I pile my booze in them. To be honest I am not sure why more people don't use something like this! Flat open shelves make me very nervous. One bump and I have committed alcohol abuse in a massive fashion! Unfortunately I am getting beyond capacity again, (my bourbon shelf is overflowing and I have resort to stacking bottles on bottles with more boxes starting to pile up on the floor) so I may have to buy another shelf system soon.

Shelves 1.jpeg Shelves 2.JPG

I cut thin sheets of particle board to make the shelf bottom smooth and help the bottles stand up evenly.

Don't know if it goes with your decor but plastic milk crates might make another option for use as bins (downside is that they don't show off the bottles well). These days they come in a variety of colors (I have several black one that I use) and I find them handy for moving multiple bottles up from the basement to main floor.
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#79 rotuts

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Posted 08 September 2013 - 05:14 PM

that's a lot of Drink!



#80 Kerry Beal

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Posted 08 September 2013 - 05:56 PM

I'm happy to see that some one has the addiction worse than I do!



#81 Kerry Beal

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Posted 08 September 2013 - 06:00 PM

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Tonight's libation - a couple of rums, grenadine, lime, pineapple, guava and some angostura.  The Cruzan Blackstrap really makes itself known.

 

 

 



#82 lesliec

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Posted 08 September 2013 - 06:11 PM

I agree something to restrain the precious cargo is a good idea (especially if you're in an earthquake-prone area, as I am).  The baskets look great, but something like clothesline strung tightly about one third of a bottle height up from the bottom of each shelf is a cheap option.  And particle board/plywood shelf bottoms also seems like a good idea, to help prevent the domino effect.


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#83 tanstaafl2

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Posted 09 September 2013 - 03:00 PM

I'm happy to see that some one has the addiction worse than I do!

 

I prefer to think of it as a "hobby"...

 

And I happily share with friends because there isn't much chance I will ever drink it all!


If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2

#84 judiu

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Posted 09 September 2013 - 04:58 PM

Tanstafaal2, what is the Jim Bean Ghost? I'm a Bourbon fan, but I've never heard of it!
By the way, that's one HELL of a hobby!

ETA the hobby.

Edited by judiu, 09 September 2013 - 05:08 PM.

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#85 tanstaafl2

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Posted 10 September 2013 - 08:51 AM

Tanstafaal2, what is the Jim Bean Ghost? I'm a Bourbon fan, but I've never heard of it!
By the way, that's one HELL of a hobby!

ETA the hobby.

 

Jim Beam's "Jacob's Ghost" is a quasi white dog bourbon (they call it "white whiskey" which in this case is a reasonably fair designation) from Beam that gets about one year in the barrel and is filtered to make it very light. Unlike a true white dog it does have a little residual barrel color. And it is surprisingly decent tasting all things considered. Thought it might work as a cocktail ingredient but haven't really done much with it so far.

 

Came out around the same time as the JD white dog rye which was also surprisingly decent tasting to me but grossly overpriced at $50 a bottle. The Ghost is half that or less as I recall.

 

I can't seem to resisit new and unusual things! That is one reason my "hobby" is drifting past excessive and well on it's way to absurd...

 

:cool:


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~tanstaafl2

#86 KatieLoeb

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Posted 14 September 2013 - 08:02 PM

White Whiskey often acts like tequila in the glass.  Try a margarita with that Jacob's Ghost and tell me if it was any good.  I've used this formula before and it worked pretty well, though I haven't tried it with that particular product.  If you have something to flavor it with, like a splash of fruit nectar or juice that should be grand.


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#87 Alex

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Posted 15 September 2013 - 01:53 PM

I'm definitely a cocktail novice. I virtually never order one when dining out (although I'm permitted a few sips of Ms. Alex's) and have made exactly four varieties at home: gin & tonic (David Rosengarten's recipe); sidecar x 2 (cognac and bourbon versions); and margarita (non-frozen). I usually prefer my non-wine, non-beer consumption to be an occasional after-dinner good Cognac or single-barrel bourbon.

However, the other day I was looking at our half-full bottle of BLiS Bourbon Barrel Maple Syrup and for some odd reason started wondering about using it in a cocktail. Of course, bourbon itself entered my mind as a possible top note (Is that the right term?), so I plugged the two into the search engine at The Internet Cocktail Database, et voila, the Maple Leaf. I wound up making it with slightly more than the 1.5 of bourbon (Maker's Mark) and slightly less than the 0.5 of maple syrup and lemon juice. I liked it a lot. It seemed to mellow after about 5 minutes in the glass. I also wondered how it would be if I made it with some muddled mint, but I haven't tried that yet. I also intend to see how it works when paired with a schmear of pb and bacon on a baguette slice. (I know; I'm weird.)

Any thoughts about this cocktail? Have you made it with different proportions or additional ingredients?


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#88 Adam George

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Posted 15 September 2013 - 02:26 PM

Use your syrup to make a Mint Julep, or to sweeten a Whiskey Smash.

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#89 Kerry Beal

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Posted 29 September 2013 - 04:47 PM

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Couple of Manhattan's tonight - used the Candy Cap bitters that I finished making a couple of days ago.  They are totally amazing!


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#90 Tri2Cook

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Posted 29 September 2013 - 05:14 PM

used the Candy Cap bitters that I finished making a couple of days ago.  They are totally amazing!

Mushroom bitters... interesting. And making them yourself just to add that final touch of awesome.


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