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Craig E

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Posts posted by Craig E

  1. 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!

    • Like 1
  2. On 4/29/2022 at 1:02 PM, paulraphael said:
    Quote

    Some 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. 

    • Like 1
  3. 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.

  4. 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"). 

  5. 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.

  6. 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.

  7. This might be a place to put my proud announcement that a signature cocktail I designed for the Society of Architectural Historians was released today. 

     

    It's a drink inspired by the bottles found at an archaeological dig on the site of the 19th-c. Charnley-Persky house in Chicago, now headquarters of the Society. 

     

    The video I made tells the story and directions in more detail, and the full recipe is on Kindred. 

     

    I'm an amateur at both cocktail crafting and at video production and that probably shows. But think of the word "amateur" in its etymological roots--done for and with love!

     

    If you have 8 minutes to spare I invite you to watch! 

     

    cantilever 1.png

    • Like 6
  8. On 11/18/2019 at 2:17 AM, haresfur said:

    A simple martini variation, but I'm quite happy with it (and I have dry vermouth on hand that should be used up)

     

    Nightingale

     
    martini with pimento dram
    1 12 oz Gin, Tanqueray
    12 oz Dry vermouth, Noilly Prat
    2 bsp Allspice Dram

    Was reminded of this by tonight's trial of Frederic Yarm's new Creole Poet, which adds Benedictine and Amer Picon (Amer Boudreau in my case) and orange bitters to a similar martini base. Recommended!

    DEFBFE83-1040-46BC-9653-A15FF5521913.JPG

    • Like 2
  9. Are you shaking with ice rather than just building the drink in the glass? The dilution that comes with shaking helps moderate the booziness, so if you weren't already, you might shake it, and if you were, you might shake it longer.

    But yeah, 11am is not when I turn to overproof rum drinks.

  10. Agree with Jo that reading the specs, I would think this was too sweet. I would jettison the simple syrup and see if the orgeat and liqueur contribute sufficient sweetness. And for a next rum to buy (welcome to the slippery slope!) I would try out a rhum agricole to pair with one of your molasses-based rums. Your rums on hand are all aged so for variety's sake you might look for a younger agricole. Is Clement Premiére Canne in reach?

  11. Made up something new, to make use of some fresh thyme left over from dinner: gin, aquavit, sloe gin, and vecchio amaro del capo. Started with equal parts but the flat-Coke flavor of the amaro was too strong. Halfway through I squeezed a little lemon juice in to see what would happen, but then decided that lost some subtlety. Second go was 1oz each Beefeater gin and Plymouth sloe gin, 1/2oz each del Capo and Tattersall aquavit, squeeze of lemon twist and thyme as garnish. Calling it the Holbein.

    holbein 1.png

    • Like 2
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