Craig E
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Posts posted by Craig E
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Brought home from a vacation in Japan.
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On a birthday outing with family, got treated to a preprandial cocktail including a fishy garnish, and after dinner a lovely flight of vermouths and amari.
Later posted my entry into Reddit's September cocktail challenge, a pecan/bourbon/lemon/maple/sage/cardamom invention I'm calling One-Pedal Driving.
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Invented something for a Reddit challenge earlier this week: Candy Says, starring coconut bourbon, lemon, maraschino, and amaretto.
Yesterday, Basil Gimlets on the porch with a colleague/friend, inspired by the basil bonanza in my vegetable garden.
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7 hours ago, lindag said:
Tanqueray No. 10. Not to be confused with Tanqueray London Dry.
I have always preferred gin cocktail and I have a lot of different brands in my liquor cabinet.
Without question, the best gin for G&T I have ever tasted.
I had the same reaction, No. 10 is outstanding in a gin and tonic, best I've had too.
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I'm heading to London for almost a month. In previous trips, some of my favorite drink spots have included White Lyan, Satan's Whiskers, Swift, and Oriole.
What bars should I not miss this time around? -
On 8/8/2022 at 12:01 PM, Craig E said:
Trying out this "oat-geat":
200 g oat milk
200 g sugar
1 oz amaretto
1 oz Amaro NoninoBlend the oat milk and sugar until the sugar has dissolved, 2 to 3 minutes. Add the amaretto and Amaro Nonino and blend for an additional 30 seconds.
Easier than authentic, more "green" than some other shortcut recipes. May not become my permanent replacement, but taste:effort ratio is very high.
Gave this a run in a new concoction I just invented, the Sleepover, with Appleton rum, Gran Classico, rhubarb syrup, and chocolate bitters. Maraschino cherry garnish. Goes in a number of different directions, but I think it holds together, though it is quite sweet.
The oat-geat contributed quite a creamy taste and mouthfeel; I got a bit of banana milkshake in this.
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Trying out this "oat-geat":
200 g oat milk
200 g sugar
1 oz amaretto
1 oz Amaro NoninoBlend the oat milk and sugar until the sugar has dissolved, 2 to 3 minutes. Add the amaretto and Amaro Nonino and blend for an additional 30 seconds.
Easier than authentic, more "green" than some other shortcut recipes. May not become my permanent replacement, but taste:effort ratio is very high.
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Just brought a bottle of this back from Thessaloniki Duty Free: Skinos Mastiha. I found the nose interesting but not that appealing, the taste more yummy: cinnamon, resin, pine, sweet. I gather some of these have an ouzo-like anise aspect, but in this label that is very minimal.
Pondering how to mix with it, I worried it'd be a rehash of my frustrations with Swedish punsch: that is, sweet enough on its own that additional sweet mixers would be too much, and subtle in flavor so that it might easily get lost when mixed with anything with a strong personality.
But my first go turned out pretty good: equal parts pisco and mastiha, a little lemon juice, and some tiki bitters that drew out the clove and cinnamon. With a mint garnish. On the finish there's mint, pine, and even some bubblegum. I dubbed it the Contrapposto, named for the principle of asymmetrical balance credited as a breakthrough of ancient Classical Greek sculptors.
For further experiments, I might think about successful drinks that use Yellow Chartreuse, since it has a similar herbal sweetness. Or perhaps some places it could complexify drinks that call for cinnamon syrup.
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11 hours ago, haresfur said:
Came up with a drink to use some of my rose-hip vinegar and syrup that wasn't too bad and decided it should be immortalized in Kindred Cocktails for posterity. Besides I'm proud of the name, Floribunda, because it is a rose shrub. Rim-shot, Ba-dum. Might up the gin next time.
Sounds good, though I confess I found the recipe intimidating even before mention of staph infection!
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On 4/29/2022 at 1:02 PM, paulraphael said:
In today's wirecutter: recommended nonalcoholic cocktail fixins.
QuoteSome NA drinks are priced similarly to alcoholic spirits or liquors. As Cho explained, that may be because of how the ingredients are processed. Extracting or distilling herbs or fruits to produce concentrated flavors uses a lot of product for a small return. And of course, both time and effort go into developing drinks. Still, it’s hard not to feel like some of these drinks are just expensive flavored water.
Count me among those taken aback by the price points here.
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6 hours ago, lindag said:
I want to make this cocktail.
Have to get the package store first!
Fleur de Lis Cucumber Gin Cocktail
3 slices cucumber (2 to 3 slices)
1/2 ounce lime juice
1/4 ounce St. Germain elderflower liquor
1 1/4 ounces Hendricks gin (or other cucumber based gin)
1/2 ounce simple syrup
3 ounces ginger ale
1 cup ice
Lime wedge for garnish
Place cucumber slices in a cocktail shaker.
Use a muddler or the handle of a wooden spoon to crush the cucumbers.
Add lime juice, elderflower liquor, gin, simple syrup, and ice.Shake for about 30 seconds.
Pour the drink into a cocktail glass.
Top with ginger ale.
Garnish with a cucumber slice or lime wedge.Those are tasty flavors together. I'd think with the sweetness of the ginger ale, the simple syrup might not be needed.
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If you make a drink with egg white (or egg yolk I suppose!) you can apparently use the Hawthorne strainer to separate eggs too.
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On 6/30/2021 at 9:52 AM, TdeV said:
New issue:
I've noticed that I'm going through 60L bottles of CO2 fairly often. I think more gas is used when I refil a half empty bottle. Yes?
I gathered from the instructions that you're supposed to gas up only full bottles (thus the "fill line").
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I was just thinking of that as a possibility (considering how well cornbread goes with chili)!
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Bought a bottle of Mellow Corn whiskey on a whim, and I'm curious if there are ideas out there about how to mix with it.
My first impulse was to build off the sweet corn cereal flavors, by adding some (also recently acquired) Tempus Fugit creme de cacao, arriving at something like Chocolate Frosted Flakes. First tried throwing in some Angostura bitters, but then realized the cinnamon of Becherovka could make it a more fitting way to add some bitter gravitas. Thus the Short Sharp Choc. Quite sweet (that cdc is like drinking frosting) but I like it.
What else can I do with the Mellow Corn? With its high ABV and unique but accessible flavor profile, it seems like a promising ingredient for cocktails.
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Hate to rain on your parade, but there I think there'd be real cyanide concerns.
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I'm in the middle of collecting pits for avocado pit orgeat. Have any of y'all tried that?
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10 minutes ago, Katie Meadow said:
I know how they get a ship in a bottle, but how do they get that pear in?
They slip the bottles over the buds while still on the tree!
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That mold never stood a chance.
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Do you think it would work in a Beton?
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22 hours ago, JoNorvelleWalker said:
For this batch I used half almonds and half apricot kernels.
Are you assured that cyanide won't be an issue?
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On 12/5/2020 at 8:03 PM, JoNorvelleWalker said:
Very few days of @feste's left. Situation critical. I plan to attempt my first batch of orgeat tomorrow. Another question: how important is the alcohol? I can't quite believe a small concentration of alcohol would preserve much of anything. Shelf life isn't too important as I go through half a liter of orgeat a month.
If you're plowing through it at that pace I'd guess the bottle would be empty before incremental period gained through preservative even starts.
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Very cool! I'd be tempted to do some color-coding to speed my selection.
Mixing with limoncello
in Spirits & Cocktails
Posted
Strega might work as an interesting sub for yellow Chartreuse in that context.