Posts posted by PassionateAmateur
Reminder to others planning the Nocino experiment this year-- back in Feb I'd put on my calendar that this week is Order Green Walnuts Week!
Eventually, the combination stabbing center bit of plastic with a corkscrew and then yanking free with needle-nosed pliers did the trick. Mercifully the quality and potency of the rum proved worth the effort! I've rarely felt so stupid in my own kitchen. Though perhaps if we'd attempted this while still sober it would have worked out better -- we'd already done a good deal of recipe testing with a new bottle of Cruzan black strap before trying to fight our way into the W&N. Thanks all for the advice!
I can't see how he finally succeeded -- or find a description in there. Am I meant to just stick a screwdriver into the center and pry?
never tried to open a bottle of W&N before. Under cream colored cap is an impenetrable plastic barrier that my two perfectly intelligent friends and I cannot get through. What the hell? Feeling quite stupid here. Help?
I wanted some OJ but was out of oranges. Mixed some passionfruit puree leftover from a baking project with a little cinnamon simple syrup and seltzer. A winner.
On 3/3/2017 at 11:36 PM, JoNorvelleWalker said:
How do you use your Laird's 7.5?
For most drinks I like Laird's-cheapskate-brandy-formerly-known-as-bonded. When age is needed I go with Laird's 12. I find the 7.5 jack of no trades. (The 7.5 is also lower proof.)
Honestly? I grabbed the wrong bottle. Got home and decided I didn't much care - it gets used in pretty minimal quantities when I mix with it so the ABV difference isn't significant.
Thanks. I was very happy with another Giffard I got a while back -- peach, I think -- I remember it was not the horrid cloying cough medicine I'd feared. St G is so Grandma's Hand Lotion to me, I was wondering if the Giffard might a little less of a perfume bomb.
On 1/4/2017 at 7:22 PM, Craig E said:
After seeing a post on Reddit, tried out a Friûl Libar. Amaro Nonino base, gin (called for navy strength but I didn't have), demerara syrup, lemon, Peychaud's.
This was an interesting drink: each sip started very bright with sweet and sour citrus, but in the finish there was a palpable turn towards dark and bitter flavors. This bright-and-dark I experienced as an intriguing dynamic, not a irreconcilable clash.
Reminiscent of a Last Word in some ways.
Followed your lead and gave this a try over the weekend, Craig (I went with Beefeaters not-quite-navy-strength, and regular 2x simple). Delicious. Thanks!
Finally used up bottle of St Germain (which took YEARS -- was quite an unattractive brown by the time we found the bottom). In shopping for a replacement I see that Giffard also does an elderflower at the exact same price point -- does anyone have any flavor compare/contrast thoughts they could share?
Noodling around with this -- it's almost just right:
1 oz R. Henry Hawaiian White Ginger Gin
1/2 oz Aperol
1/2 oz Pamplemousse
1/2 oz tea-infused Siete Leguas Blanco
About a barspoon ea of lime juice, grapefruit juice and cinnamon 1:1 simple syrup
Couple dashes Scrappy's Grapefruit Bitters
I think I need to up the Aperol just a tad or swap in something a little more bitter. Also -- I stirred/strained, but it might work better swizzled with tiny ice & the bitters sno-coned over the top.
It's especially handy for cocktail books. When you're in the mood for something new involving Green Chartreuse...
Kiuchi No Shizuku
Groult Pays d'Auge Reserve Calvados
Herbsaint Original 100 proof
Luxardo Sangue Morlacco Cherry Liqueur
and a Rittenhouse restock
Sigh. I've now crossed the line into needing to move two bookshelves into the bedroom and buy a major piece of furniture to house the collection.
The vendor list at Tiki Oasis led me to http://www.tikibosko.com/dutch.htm , which was the winner (I discovered I can't actually afford vintage tiki mugs if I wish to afford the ingredients to fill them). Thanks again!
Thank you both!
Does anyone know of a good online source for vintage tiki mugs aside from the torture of ebay?
48 minutes ago, sbumgarner said:
Sometimes the way to go with these things is to use it as a base split with another rough and tumble base, like a very smoky mezcal, or flavorful overproof rum like Smith and Cross or Wray and Nephew. Diving head-first into the intensity can possibly have better results than using a 1/4 oz as a modifier, for example. I've never tried this particular amaro so it's very possible I'm offering horrible advice.
I tried something like this awhile back with Fernet, which from the sound of it is much tamer than the Novasalus, but it worked well, the template might work with any intense amaro.
A few drops of saline solution could help too.
Thanks for the advice -- I'll screw up my courage and give it a try
10 hours ago, FrogPrincesse said:
How does the taste compare to Malört? I am curious too....
Wish I could tell you, but I'm not familiar with Malört. But now you've got me curious!
Just starting leafing through this book on Sunday. Lots of unfamiliar bottles -- which just makes me happy as it's a reason for fresh avenues of research and the perfect excuse for purchases to support said research! For science.
My cocktail invention partner brought a date to our latest Chemistry Experiment Sunday Afternoon, and not wanting to show up empty-handed he brought me a bottle of this....wildly potent bitter amaro. I tried subbing it for fernet branca in a D&C "Frisco Club" but it just completely overwhelmed the whole drink. I thought I enjoyed bitterness, but this is something else. Any suggestions on possible ways to tame it? I'm thinking a whip and a chair, perhaps?
On 5/20/2016 at 0:51 PM, FrogPrincesse said:
I checked online and was surprised to see that the St George pear brandy was selling for less than $40 for a full-size bottle. A really good price for this!
It's an eau-de-vie from what I understand.
It certainly tastes like an eau-de-vie. Very strong, perfectly dry, very potent perfume of pear. I'm astonished at how reasonably priced it was!
St Germain vs Giffard Elderflower - thoughts?
in Spirits & Cocktails
Finally put the Giffard to use and have to give it a thumbs-up relative to St Germain. The Giffard is a little less synthetic-ish. Though still with that grandma's guest soaps vibe.