Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by shantytownbrown

  1. how many Cucumbers to make 8 cups of "juice"? if i use the grate and squeeze method erik mentioned above?
  2. fyi, the remaining cinnamon tea infused sweet vermouth along with the remaining sparkling wine make and awesome Negroni Sbagliato...!
  3. Mother's Ruin=huge success! all loved! "refreshing"! from one guest: "gin!?? really?! hmm!"
  4. Ok folks, you convinced me..Mother's Ruin it is, I am going with Plymouth, (gave me an excuse to go buy a bottle-the shop I stopped in still had the prevoius bottle shape-must not sell much there) I am steeping some cinnamon tea in the vermouth (M&R) as suggested by an LA times article i found from 2008, and using an italian Brut for the champagne... How would proseco carry in this-too sweet? What if I used Punt e mes (i loves this stuf-but wonder if it would overwhelm this)) without the chai/cinnamon??? Hmm, katie, a rum version...maybe next time, but my guests need to learn Gin!
  5. found this on Kindred cocktails: http://www.kindredcocktails.com/cocktail/miel-picante-punch have a few questions to throw out there... 1. would this/could this work cold for a crowd 2. RE "apple cider" unfiltered juice or some carbonated hard cider?? 3. how would you play with this recipe ?? thanks, looking to make a 'signature" drink for my bbq tommorow, in past made philly fish house punch, a punch take on the Jack Rose, and a Pensiero (which i modified a bit), all of which were big hits with my cocktail neophyte crowd...they all asked "what are you making this year"??... need to keep it relatively simple, and unfortunatley i have no access to Batavia Arrak or other swedish punsch type ingredient...and even good apr'y is hard to find where i am party is tomorrow, sorry for short notice, any help would be great tho! thanks in advance
  6. ok I am back, yep that quick, i made two versions, one with Applejack and one with Bottled in Bond 1:2:3:4 lime juice:Creme de Cassis (Lucien Jacob):apple brandy as above:white pom tea both great, both different. shook them both over ice a. the apple jack was sweeter, and the cassis and pom flavors came through more..very refreshing, early apple late summer flavor b. the Lairds bonded tasted like a freshly picked tart apple (not quite granny, but a good tart red you'd cook with) the other flavors almost gave it an apple compote flavor without the cinnamon...more of a fall feel i think they may both work well for this labor day party, and will bring along both versions for folks to try... I think i will bring them full strength and shake them up when i get there as i think the texture of the micro-bubbles helped aerate the drink shanty
  7. you are right, i think i misused my words, i guess i meant not sweet enough, but i tasted my cassis and it is quite syrupy on its own... I found a pomegranate black tea in my cupboard...yes/no? what about a smoky tea, i may have some lapsang or russian caravan in the cupboard as well, this may be too much tho... also would you bring this full strength in the bottle then shake each indiv. drink, or add water and chill in the bottle and serve straight... if you were to add water, how much given the 1:2:3:4 punch ratio i plan on using... i am heading to the bar area (read kitchen) to play with some single sized versions, before committing to the bottle
  8. Need an easy bottled cocktail for a party, something for which I have some if not all of the ingredients... I have done Fish House punch in a bottle for the same crowd in the past, it was a hit...but want to expand their tastes and not be boring... Browsing JoM i saw the Jack Rose Royal and thought I could try a bottled punch variation, using the one of sour, two of sweet...method.. Here's my intial thoughts.. Lime juice (sour) Creme di Cassis (in JoM he suggests experimenting with other red liqueurs) Applejack or Calvados or Lairds Bonded all of which i have on hand for the weak some tea of sorts my questions: would i need to add any Simple syrup to this (is the Creme de Cassis too dry?) what tea do you think would meld well with this....i dont want to take away from any of the other flavors, but accentuate or add to them... thanks in advance shanty
  9. made this for the first time yesterday for my wife, who quite enjoyed it, used Dolin Dry... my reference called it an East India Cocktail (variation)...
  10. that seems to make sense. thanks
  11. forgive me if this has been discussed previously, i cannot seem to find the answer.. When I have a 80 proof whiskey, I would typically add about 5mL of water to a 60mL aliquot to obtain my desired whiskey:water ratio However when I have a "cask strength" bottle of whiskey say e.g. 120 proof I tend to either over or under dilute my mix. ( i eyeball it ) Here is the question: If i wish to end up with both the same quantity (at the end of the mix) and same %alchohol:water ratio, how much water should I add to how much "cask strength" whiskey to get the same ratio as: 80 proof 60mL + 3mL 80 proof 60mL + 5mL 80 proof 60mL + 10mL (you can use 90 proof base whiskey if you care to do the math twice) in other words if if i have add the 5 ml to 60mL i wind up with 65mL of a now 37% or 78 proof mix(assuming my math is correct) I want the same 65 mL of a mix of water and 120 proof whiskey... so? is there a simple algebraic formula to use to plug in any two "proofs" and water amounts?
  12. I am curious if any one knows if you reduce the protein content of yogurt by straining your own...I used to do this until the Greek-style's came more available in my area, now almost ubiquitous. The Greek-styles' commercially have MORE protein per cup than regular yogurt, but if you are straining the "whey" so I assume "whey protein" from the yogurt, the protien content should be less...no? my fav's are Fage (sorry FG) and the Trader Joe's; I buy the non-fat, and it is quite creamy and delicious(along with berries and honey and granola), and has replaced years of milk and box-cereal for breakfast... shanty
  13. Honestly i am not sure, there was just some fuss about them running out this spring...the new batch is supposedely arriving soon...never new what the fuss was about..knob creek for me can be credited for peaking my interest in Bourbons, but havent been back to it in quite some time. btw the Old Forester BB 2007...nose was a little mint and "aldehyde", taste was very smooth, leather, cinnamon and allspice, a little lighter type bourbon, finish was very clean..overall a good, but not a great bourbon, I will have to give it another chance, once the bottle opens up a bit more...
  14. Stopped in to a local shop last night on the way home from work (one I almost never go to) just to see if they had any thing new/different in the bourbon dept...(it was my birthday this week and wanted to buy myself something); I happened to, that morning, see a listing (but not a review) about Old Forester Birthday Bourbon 2009 being available; never had or heard this juice prior, but did read that past bottlings were "sought after"; well..there it was on the shelf of this shop...quite dusty tho...hmm new bottling, just released, already dusty, then i noted "2007" not 2009...$37.99/750ml...ok.., worth a shot, he has three bottles, i take one, go home, look up reviews and see how it goes... well the reviews i found first were of the 2009 bottling, and it has been panned (78 from Malt Whiskey mag, nose of a box of baby diapers)...but over and over in the bourbon forums "not like the wonderful 2007"!! Jackpot..!! I went to the store this morning to buy out the last two he had...(for gifts)... I will hopefully be able to post a tasting later this weekend... of note he has 5 bottles left of last years Knob Creek...36.99/750...he's in connecticut if there is anyone local interested... shanty
  15. makes me wonder if anyone has experimented with using proportions of various single malts to sub for the standard blends available...wonder if anyone has found a good balance of flavors with their own "blend" sb
  16. I don't mix with single malts often, but do like the Balvenie 12 (Doublewood) in Rob Roy-ish drinks, which I'd say includes the Bobbie Burns. It should run you around $40 in most places. Or for a blended whisky, you'll find a lot of support around here for Famous Grouse . I'll say that my experience with the Grouse in the Bobbie Burns and the Rob yoy this week , with Carpano Antica as the vermouth have been nothing short of sublime... Havent been able to fine White Horse, will need to look for Balmore Legend to try..
  17. I will attest to the combination of scotch whisky and ginger being a good combination; although Stone's is not been seen by me in my area, I have been making a combo of blended whisky (i have used both Famous Grouse and JW black) and Domaine de Canton ginger liqueur in variing proportions depending on mood; and either rocks or up; I have heard it called a Black Ginger...I guess it is like a ginger rusty nail
  18. i just saw these at my local chain mega-mart...(Stop and shop for those in the northeast...i think Giant is the same owners down in the mid-atlantic) will have to pick some up (my guests like but dont appreciate my Luxardo's which i will now be able to horde for myself...and as i said in the Maraschino cherry thread, my experiment didnt quite work out) oh and btw, reading through this thread reminded me of something...hope you enjoy, from the 1970 Movie of M*A*S*H...(elliot gould as Trapper, Donald Sutherland as Hawkeye, for those unfamiliar): (edited for spelling)
  19. agree with slkinsey that alchohol is not recomended, however if i were to treat in this way, i would do number #1 but steep a whole clove studded lemon slice in the hot honey water first...great for the common cold too!
  20. well, i just took mine out of the jar after sleeping them in the fridge for 6+ weeks, i used a mix of 1:1 simple and Luxardo Marschino, and the only available cherries (bings), and I would say that although crisp they as well taste much like booze, not so tasty...and the color all washed out...I would have to say not so appetizing(for me, maybe someone else would like them..) just not "cherry" enough for me, could be any fruit soaked in booze... Maybe a better booze/simple ratio would work better? Maybe some aromatics? Cinnamon/clove etc? Maybe i'll try the poaching method. I wanted to duplicate more the flavor and style of the Luxardo brand cherries, which are like gold in a jar....well worth the $17 a jar... I need a different method than the Jacques Pepin one next time... shanty
  21. is this to what you refer?, i have not tried it, but is available in my shop in connecticut. i tried their gin, not bad, but not memorable http://www.berkshiremountaindistillers.com...hp?product_id=1
  22. 1. tried the "intro to aperol" when i got home tonite...wife likes it! I enjoyed this on such a nice hot day, but would have to say does not displace any of my top three cocktails..sorry..but it was very good. 2. in looking at the bottle i noted oranges and RHUBARB? that made me wonder how this would play with something strawberry; maybe a muddle of fresh? or maybe, some of your homemade Tequila Por Mi Amante? I havent ventured to make any as yet, and not sure i will get around to it this season...but wondered what you all thought, since strawberries and rhubarb otherwise play so well together...? shanty
  23. I've done similar to this and the "Summer negroni" above but using M and R Bianco Vermouth...quite nice, summer afternoons or evenings...did one once subbing tequilla for Gin (dont remember which tho...would love to hear others opinons on this combo) (and did the same with Campari...i love playing around with the negroni...one of my top three favorite cocktails, tho after stumbling across this thread, i am going to have to try the "intro" so i will reserve final judgement until then) shanty
  24. I may be the odd one out, but it IS the sweeter brown sugar notes, and more smooth and syrupy(word??) mouth feel that I did like about the Zaccapa and Zaya, but to each his own.. I guess i say this to ask if you think I may not then enjoy the Santa Teresa as much? should I try to find a different sipper? Or is there enough flavor and complexity to warrant broadening my palate with rums.... thanks shanty
  25. i'll have to check, but last time i aske flor de cana is not available in Connecticut, did buy some last i was in florida, and enjoyed one of theirs (cannot reacll which) I can get santa teresa 1796 here, so i had my shop order a bottle (34/750)...should be in next week.
  • Create New...