FireAarro
-
Posts
52 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by FireAarro
-
-
+1 on the Juliet and Romeo, that's an ultimate wow drink in terms of flavour and presentation, it's very accessible and very feminine.
-
Let's see... my basic rums are:
1) Captain Morgan's Dark when I'm in a country that sells their non-spiced rum. I prefer it to Meyers and way better than Bacardi.
2) Inner Circle. Unique, what can I say.
3) Cruzan light or Havana Club (real not Bacardi), but I need to try the slightly more expensive HC next time I can buy it.
4) Barbancourt 5-Star. My favorite sip.
There are other's I like too, Pyrat and Goslings come to mind. Haven't really explored Agricole.
Where do you get the Barbancourt? Keep in mind the Havana Club Anejo Especial has a very different flavour profile to the Anejo Blanco.
-
This is totally hitting the spot right now...
The North Star Cocktail:
2 oz Cynar
1/2 oz Flor de Cana Gold
5 drops Angostura Orange
Build in rocks glass (in order listed) over two large rocks. Swirl once or twice. Enjoy.
Dan
Good call! Made this with Havana Club Especial and TBT orange bitters, serves as a slightly mellowed dram of Cynar with powerful orange aromas.
Hey Fire,
Where are you buying your HCE & Cynar?
These bottles I got from duty free and a small shop that had a closing sale nearby respectively, but both can be gotten from Dan Murphy's, or Nick's Wine Merchants if you wanna support a fantastic business, or some of the other good liquor stores around Melbourne.
-
This is totally hitting the spot right now...
The North Star Cocktail:
2 oz Cynar
1/2 oz Flor de Cana Gold
5 drops Angostura Orange
Build in rocks glass (in order listed) over two large rocks. Swirl once or twice. Enjoy.
Dan
Good call! Made this with Havana Club Especial and TBT orange bitters, serves as a slightly mellowed dram of Cynar with powerful orange aromas.
-
Regarding the Green Point, as far as I know the original recipe (oxymoronically) called for yellow Chartreuse, which would lower the hotness factor. I still didn't like it that much.
-
Personally, I find it pretty easy to overdilute drinks for my tastes, even at home. Dilution is desirable to an extent; control of dilution is what's really important.
-
I've always had this curiosity about grape brandies from other regions. How do they compare, flavourwise and mixing-wise, to the standard that is Cognac? Brandy de Jerez, German brandies, Metaxa, etc...
-
Thanks haresfur for the saz tip! Finally got around to making it (with Ricard and orange peel)- It rocks. Anyone who hasn't tried an old fashioned with a big punchy dark rum yet should seriously contemplate it...
-
I picked up a bottle of 20.5% Apry the other day; found one shop that stocks it in Melbourne (Parkhill Cellars on Errol st. there are probably other little hidden ones). It tastes awesome. Also, if you haven't yet, take Paul's advice and try the Claridge*. It's as worthy as he makes it out to be
* Though feel free to scale it down a third
-
Won't be seeing weeniecello in bars anytime soon then I guess...
-
Interesting! I've never tried the Sazerac treatment with any spirits but rye and cognac before. Might have to give that a shot. Glad you're digging the rum!
-
haresfur, I adore an Inner Circle old fashioned. Not sure if that will work for you if you take issue with the flavour though.
-
2 oz Macallan cask strength
1/2 oz R&W Orchard Pear
1/2 oz Ramazotti
Oh... no. No, no, no. No.
This post is so sad.
-
The owner of my favourite bar here in Melbourne (Der Raum) opened up a sister bar/restaurant in Singapore called Tippling Club which is probably worth checking out.
-
brinza, what rums have you tried on the Tango no.2? I've only made it with Havana Club white so far.
-
It looks like the ice ball might be kinda wet after that process, which sorta negates the point of the sphere a bit. This could be remedied by refreezing it and storing for later I guess.
-
Regarding Australian spirits, Inner Circle is amazing (though technically "made in Fiji" for labelling purposes). Bundaberg is godawful. We also have a number of small distilleries around the place making great whisky which have gained some international recognition i.e. bakery hill, lark distillery, sullivan's cove...
Murmur in Melbourne do a great drink called the Kickin' Koala, which they describe as "A blend of Drambuie, Finlandia vodka, honey liqueur, eucalyptus syrup, fresh lemon juice is shaken crazily with cracked pepper, bitters & a touch of egg white. Blinky would be proud!". This is pretty much the only Australian themed cocktail I've seen on a bar's menu round here, and it's a damn good one at that (the best we had at Murmur that night. forget about ordering a zombie).
Anyway, happy invasion day peoples...
-
That's the Tango #2! I looooooooove it. Jay at Oh Gosh! did half a post on it once
-
I have used Plymouth in other cocktails though, like my old stand-by the Tom Collins and it seems to get lost.. Maybe that works in an Aviation? I'll try the Aviation with a few different gins over the next couple holiday days and let y'all know what I think.
I agree, I find Plymouth gets lost in a lot of drinks. I've found it to work very well in some drinks with Cherry Heering, like both of these drinks, which I heartily recommend.
-
The Left Hand is almost a Boulevardier, apart from the addition of bitters. The Boulevardier, and its associated variation the Old Pal, are both excellent. Use the extra dry style for the Old Pal though, like Cinzano, not something like Noilly.
-
I know a lot of people here (including myself) have had a bitch of a time blanching almonds. How did you guys do it? My dad has discovered that it becomes far easier when you actually boil the almonds on a stove for a minute, as opposed to soaking them for a minute in boiled water (from a kettle) that's off the heat, which is what I did at first.
My original method:
Boil water in a kettle
Pour to cover almonds.
Wait 1 minute
Strain, rinse with cold water
Peel
Complain about difficulty of peeling almonds
New method:
Boil water in a saucepan on the stove
add almonds
Wait 1 minute
Strain, rinse with cold water
Peel
-
Sounds tasty Katie, and the name is brilliant!
Tonight I had a Tomate- one part pastis to half a part homemade grenadine in a tall glass filled with ice and topped up with five parts water. A tad sweet but very tasty and a bit more approachable than just the Ricard with water. My grenadine isn't particularly colorful however but that is likely preferable to the neon red of the commercial stuff...
-
My favourite bar around town, Der Raum, uses sous vide for their infusions. Not sure how this process changes the end result, but the heat makes the infusion happen a lot faster, for one. Might ask the bartenders there some day.
-
MxMo September 2010: Lime
in Spirits & Cocktails
Posted
Limes are like $2 apiece down here at the moment, the bars are fuming