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Danne

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About Danne

  1. Switchell

    Yes and no, the juicer separates juice and "pulp" (Is it called pulp or just fibers when it comes to ginger in english?) the mixer just chopps it finly. Peel and throw the ginger in your mixer, put the mixed ginger in a clean towel and squeeze out the juice. If you don't want to throw the rests you can always use the ginger pulp to make a syrup or flavor some booze (or use it in cooking..).
  2. Cocktail Books: The Topic

    The recipe is stuck in the book, it's in the hard cover. I've tried to pull it out from the book but it's stuck alright. Don't want to use to much force with this old book. Pages 282-286 is just blank, lined pages. Thanks!
  3. Cocktail Books: The Topic

    Thanks. The cocktail underneath the bookmark, Bacardi Special Cocktail* 1 teaspoon grenadine 1/3 Burrogh's Beefeater Gin 2/3 Bacardi Rum The Juice of half a lime So Would all Savoy cocktailbooks from the 30ies be like this?
  4. Cocktail Books: The Topic

    I was browsing thru my Savoy cocktail book and found this at the Bacardi Cocktail.. Does someone know why it looks like this?
  5. Making Limoncello

    I've used the recipe in the beginning of the thread, I think it was 12 lemons per 75 cl of alcohol, I used 40% vodka (only thing I can get), Ialso used a vegetablepeeler and removed all of the white pith afterwards. Now 45 days later I strained it. It's not that pleasant and fresh as the commercial limoncellos I've had, it's actually a bit bitter. I'll make a new batch soon, but this'll only be marcerating for 2 weeks. Has anyone else had the same problems that I've had.? Also I read the tip about adding hot sugarsyrup to the limoncello so it would becom cloudy. Didn't work for me. It's a shame, it looked so good. =(
  6. Milk Punch: The Topic

    Ok I let my Punch stand for a couple of days, there where almost no sediment. So I went to my local brewshop an bought some Isinglass, now it's crystal clear. It's very frustrating that I can't get the Punch clear by it self. If anyone has some experience with this, pleas help me out.
  7. Gluhwein, Mulled Wine, Glogg

    Since I'm from the land of Glögg... First of all, glögg in form of warm wine that has been infused with spices has been around since the middle ages (the old romans and greeks have been doing it for longer than that) but the word "glödgat" (*to mull) is printed first time in 1609. The recipe is simple, just a pice of sugar that you pour Cognac over and then light it on fire and let melted sugar drip down into wine. "glödgat" and "glögg" comes from the word "glöd" (*ember). We made Glögg as an medicine. Since we are up north and can't make our own wine we had to buy it from southern Europe I can imagine that we didn't get the best wines up here and during the winter months the wine had probably gone bad. So it's cold and the expensive wine that we had bought had gone bad so we started to put spices in the wine to make it drinkable. The first recipe that I could find is from 1837. Regular red wine Nutmeg Cinamon Cloves Sugar But it was around the 1850ths that Glögg in it's present form started to become popular, the book "Handbok i förädling, förstärkning och tillverkning av viner och spiritousa" (Manual of prosessing and manufacture of wines and spirits) from 1870 states 4 recipes. During the 1850ths we also started bottling Swedish Punsch, before that you bought it quarts or barrels. But it wasn't until the end of the 1800s that Glögg on bottle became popular. There are 3 main styles of classic Glögg. The most usual one is when you take spices and put them in red wine and heat it up. You can also put the spices in spirit of your choice and let them macerate and then use some of the glöggextract in heated wine. The final one is a fermented Glögg. The base is "Svagdricka" (almost like Kvass) and spices. This is typically made 8-6 weeks before Christmas. But the beverage becomes better if you store it for a year or two. A typical recipe with spirit goes like this: 1 piece of cinamon 1 piece of ginger (don't forget!!) 1 small piece of bitter orange peel (so it's not the usual orange, we call it pommerans, the classic recipes contains the pith also) 1 tsp of cloves ½ tsp of cardamom 100 gr raisins 35 cl of vodka (2-3 dl of sugar) (2 bottles of red wine) Put the spices and raisins in a jar with the vodka, let it sit for 4 days shake the jar every day. Strain, use the amount of tincture you want together with red wine and sugar, heat and drink. This tincture is for 2 bottles of red wine and for that about 2-3 dl of sugar. For regular Glögg use the same spices but heat the wine with the spices for about 15 minutes, done. The amount of spices are up to you, everyone makes different types of glögg. For fermented Glögg: 5 L Svagdricka (use kvass if you can't find it) 2 kg Sugar 1 dried peel of a bitter orange 0,5 dl cardamom 1 dl cloves 3 cinamonsticks 1 pc dried ginger 250 gr raisins yeast (for this classic recipe we use bread yeast, but it's much better with a beer yeast) Stir 2 times every day, ferment for at least 20 days. The big difference between Glögg and Glüwine is that Glögg contains ginger and Glüwine is made with big pieces of orange. In Sweden we drink Glögg with raisins and almonds, you put it in your cup with Glögg. Usualy you have gingerbread and saffron buns to eat.
  8. Milk Punch: The Topic

    The Cognac I use is at 40%. Don't think it's possible to get stronger than that here in Sweden. I'm pressing the juice fresh, but I don't strain it until I strain the milk solids. I don't think it's from the lemonoils but some milk particles that I can't strain. Sure I can go through the long way and use agar agar but I shouldn't be needing to do that.
  9. Milk Punch: The Topic

    Just zest, no pith. The milks i've tried are regular 3% fat, 3% unhomogeniseded and I'm trying to find unpasteurized. But I don't think the mils the issue since I've never seen it mentioned in new recipes.
  10. Milk Punch: The Topic

    I hope my bump of this topic is ok. I've been trying to make (clear) Milk Punch 3 times now, atm I'm trying out Benjamin Franklins recipe from 1763. I've scaled it down so my recipe is: 7 cl Brandy ½ Lemon zest 2,5 cl Lemon juice 5 cl Water 11 gr Sugar 3,5 cl Milk Steep the peel in brandy for 24h and discard, mix brandy, juice, water and dissolve the sugar, boil the milk and pour it in. Let sit for 1 hour and then strain the curds. And it should come out clear, right? Not mine tho, mine's cloudy, the last batch I made I strained 3 times through coffeefilters. I'm currently waiting to see if the solids will sink so that I can decant a clear liquid. I've tried to let the milk curdle both longer and shorter time, I've done some experiments with lemon to milk ratios but I haven't got the clear result I've seen on pictures. Am I doing something wrong?
  11. Calvados

    I started buying cheap and unaged Calvados for mixing, I was moving up to the more expensive ones. This fall I went to Normandy and ofcourse I had to make some stops. The best one I picked up was Pierre Huet "tradition" it's been aged for 15 years. Link I usually drink it straight or in an Old Fashioned, I love Calvados Old Fashioned. I tried an "Coronation" the other day, maybe it was the Vermouth that was old but I didn't enjoy it. ½ shot Sweet Vermouth (Martini) ½ shot Dry Vermouth (Noilly) ½ shot Calvados (Pierre Huet Tradition) Dash of Peach bitters. (Fee Brothers) Would really like to have some more Calvados-cocktails in my repertoire. Recommendations?
  12. New Years Eve cocktails

    Kir royal? Kinda boring but it works. When are you going to serve the drinks? At the time your guests arrive, before dinner or att midnight?
  13. I'm Off to Asia

    johung, not to forward HK is a great city to visit if you want to go cocktailing. I visited it a couple of years ago for HOFEX, an food and drink exhibition. They had an cocktail competition so i had the pleasure of traveling with 3 fellow bartenders from Sweden. We had a fantastic trip and visited a lot of cool bars. I would love to go there agein but since I've been there my dear love wants us to spend some weeks in Thailand. I think it's ok, 2 months barhopping VS 3 weeks sun and swim. Kohai I've actually been to Bar Rouge in Shanghai a quickie but I wasn't with right people. They wanted to go to a night club so we stayed for a drink. I remember it to be a bit loud the bartenders kept flairing and the bar was crowded. Maybe not the kind of place someone would go to for cocktails. Nothing wrong with them, well balanced, but maybe a bit to fruity. I'm looking for real bars that pays extra atte ntion to the drink. I love sitting in a bar sipping on a cool cocktail and relaxing. It's a nice bar and I'll definitely be going to it again. I am so looking forward to Tokyo. It's going to be the best part of the trip. Uyeda Kazuo is probably the best part of Tokyo . =) I'll be doing some test before so that I can compare and hopefully get some "proof" for the Hard Shake. I'm only going to spend 10 days in Tokyo. How do you think I spend my time best? What should I visit I know that you have been there so if you have more info about cocktailbars I would love to hear them. Kent Wang Thanks for tips in Shanghai, I have some friends that live there, but I don't think they are the drinking type. I've never been to New York, but I hope that i can take a cocktail-trip in the US in a couple of years. KD1191 One of the bars I want to visit in Bangkok is Vertigo it looks almost the same. I think that I only can hit one of them, have to dig deeper.
  14. I'm Off to Asia

    johung, not to forward HK is a great city to visit if you want to go cocktailing. I visited it a couple of years ago for HOFEX, an food and drink exhibition. They had an cocktail competition so i had the pleasure of traveling with 3 fellow bartenders from Sweden. We had a fantastic trip and visited a lot of cool bars. I would love to go there agein but since I've been there my dear love wants us to spend some weeks in Thailand. I think it's ok, 2 months barhopping VS 3 weeks sun and swim. Kohai I've actually been to Bar Rouge in Shanghai a quickie but I wasn't with right people. They wanted to go to a night club so we stayed for a drink. I remember it to be a bit loud the bartenders kept flairing and the bar was crowded. Maybe not the kind of place someone would go to for cocktails. Nothing wrong with them, well balanced, but maybe a bit to fruity. I'm looking for real bars that pays extra atte ntion to the drink. I love sitting in a bar sipping on a cool cocktail and relaxing. It's a nice bar and I'll definitely be going to it again. I am so looking forward to Tokyo. It's going to be the best part of the trip. Uyeda Kazuo is probably the best part of Tokyo . =) I'll be doing some test before so that I can compare and hopefully get some "proof" for the Hard Shake. I'm only going to spend 10 days in Tokyo. How do you think I spend my time best? What should I visit I know that you have been there so if you have more info about cocktailbars I would love to hear them. Kent Wang Thanks for tips in Shanghai, I have some friends that live there, but I don't think they are the drinking type. I've never been to New York, but I hope that i can take a cocktail-trip in the US in a couple of years. KD1191 One of the bars I want to visit in Bangkok is Vertigo it looks almost the same. I think that I only can hit one of them, have to dig deeper.
  15. Tia Maria VS Kahlua

    Thanks for the info Katie! The Starbucks isn't available here, but the Borgetti is! It actually came to our monopoly last month and I've been interested since then. Maybe I'll take your suggestion and replace them with the Italian one. I'm also a big fan of the Heering coffee.. maybe I'll have to compare all four of them. I also found a couple other coffeeliqueurs that I want to try.... damnit soon my collection will be to big again. Guess I was a little unclear in the first post (English isn't my main language). I was wondering if it's any idea of keeping them both.. Anyone knows some drinks that call for anyone of the brands? and what about the base spirit? Maybe it's just easier to mail the different brands, hehe.
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