ananth

are these individual bottles? how do you proceed? Are these pre-diluted? I guess they are but how do you proceed? Stirred with ice and and strain into those bottles or do you simply add water and cool is in a fridge/freezer?

Hello everyone I would like to try some mocktail recipes, nothing complex, just to have fun with different kind of syrups. How would you proceed for a "non-alcoholic sour" ? I guess it has to be topped with soda water/tonic water or ginger ale, collins glass then. Let’s call it non-alcoholic fizz or Collins then How to make the drink? The first time I tried something like this, I shook 1 oz of lemon juice and 1 oz of simple syrup like I would shake a normal cocktail. Even if it is obvious, I didn't think at the moment that a good part of the liquid would freeze. I felt kinda stupid when I tried to strain it. So what is the best option? - Build the drink? I’ve read that carbonation naturally mixes the drink but does it really mix well if it contains citrus? - or shake the drink with fewer (one or two) ice cube like bartenders from Death & Co do for a Mai Tai for instance. The aim is not dilution here but merely to combine citrus and sugar. Shaking it seems to be more efficient but if building it is enough to make a decent drink, I would gladly do that. What about ratio? Basically for a sour, the ratio is 2:0,75;0,75 (sugar can be reduced to 0,5). When no alcohol is used, is there a ratio we can use for having a good balance ? 1 of citrus and 0,75 of sugar maybe? In a Collins glass (10oz), that would allow room for 4 oz of whatever carbonated liquid we want to add. But again, top the drink with 4 oz of soda water and 4 oz of ginger ale will not have the same balance so I guess that amount of syrup need to be adjusted in consequence. It is harder than it looks any advice?

I was wondering if there was any sugar because of Midori's sweetness but since you use half midori / half gin, I guess it is normal to have some. I'll try your version for sure. Thank you !

hello Rafa what are your specs for your Midori Sour?

How many different tiki glasses do you own ? they are awesome !

here's a great article about rum substitutions http://5minutesofrum.com/substitutions/

For mixing, Vida del Maguey is a very decent ; its good punch make a good option for cocktails including citrus. Nuestra Soledad is the same price range. It is more delicate than Vida which is why I like it in stirred drinks. For sipping, there are lovely things but prices are high. Del Maguey experiments a lot with different types of aging (I saw one aged in Pappy Van Winkle bourbon). El Jolgorio makes also great mezcal for sipping. here, you can learn about different types of mezcal using different agaves http://mezcalphd.com/2013/11/el-jolgorio-a-boutique-mezcal-with-many-varietals/

Menthe Religieuse by Julien Escot an interesting twist on the Grasshopper equal parts Absinthe, Green Creme de Menthe, White Creme de Cacao and cream Shaken and served on crushed ice It is supposed to be garnished with mint but I didn't have any. Mante religieuse is french for praying mantis. For the name, the author switched "Mante" for "Menthe" which is french for mint (pronounced the same).

Yes I guess I did it once with my juicer and once with my bag in almost a year

I tried this one a few months ago and I actually found it more sweet than bitter in spite of all this bitter ingredients. What about you?

I guess reading everywhere to always use fresh products makes you kinda extremist

Nice ! Have to try this one. Just a shame for the canned pineapple juice. I used to use a juice extractor but it is really tiring to wash it. I used a straining bag and it was so easy. I guess, I'll never touch my juice extractor again haha concerning cinnamon syrup, I thought that Ceylon cinnamon was supposed to be prefered than cassia cinnamon (as told in this video https://youtu.be/U7fVHDJy-ng @ ~1min25) but the Death & Co book (which I finally own since Christmas, thank you Santa) advise to use cassia. Which one did you use?

Carribean Julep Made by Julien Escot for the havana club international grand prix 2012, which he won. 80ml of havana 7 (I used Cruzan single barrel here) 20ml of falernum (I used Paul Clarke #10) 5 ml of pimento dram 8 mint leaves for mudling

Thanks. I love the negroni in general and am quite fond of Smith & Cross rum so that was obviously a winner for me. Replacing the hung-up, maybe too strict side of a London dry gin with some funky jamaican rum gives a really interesting variation. Definitely a must try ! Santa came early this year, he brought me two CK julep cups so perfect time for your Thomas Mint Julep. I'll try this for sure !

If you have some specific recipes about your juleps, I'd be thrilled to try them. Kingston Negroni tonight for me

The Palmetto is the Manhattan with rum I think. There are also a lot of interesting rum old fashioned to be tried. Two versions I had and enjoyed : Santa Teresa/simple syrup/fee brothers whiskey barrel aged bitters Smith & Cross/cinnamon syrup/orange bitters (top with rhubarb bitters)

hey, thanks to both of you for your answer. I got misunderstood however. I do succeed to find a satisfying balance, the recipe I stated in my previous post is an example. I also like Difford's 10:3:2 with white rum. I did not try the Embury's 8:2:1 yet I have to admit, which is reserved for aged rum I understand. My question was especially on the constant debate this drink cause on its balance (contrary to another sour). Maybe is it because of the interaction between rum (which is sugar based) and... well sugar?

a good option a bartender told me : 50ml plantation 3 stars (or Havana 3) 10ml W&N 25ml lime juice 2 barspoon of sugar I also have a question. Why a daiquiri is the only sour which balance is so hard to get? There is a lot of ratios for this cocktail whereas a whiskey sour or a gimlet don't create so much debate. What is so special about this cocktail?

Plantation would probably be to weak to let infuse all the different spices. Maybe you can try using your JM Blanc (rhum agricole) like I suggested a few post before yours. I believe it is 100 proof. As for me, I made my first falernum (with W&N) a few weeks ago using Paul Clarke's #10 recipe. http://looka.gumbopages.com/2009/02/16/mixology-monday-xxxvi-hard-drinks-for-hard-times/ I tasted it neat and was a little bit disappointed ; in cocktail, it was ok I guess. Even if there was something wrong (probably my fault), I'm not sure what was the main problem. Maybe I didn't managed to limit white pit of lime zests (using a grater)? However, I felt that cloves was the first obvious flavour to be noticed, I would probably use a little bit less next time.

thay may be a great idea ! However, there is no cinchona in vermouth so maybe a mix of Punt e Mes and Suze? I have absolutely no idea regarding the ratio but your 3/4 : 1/4 seems about right.

If you want another gentian liqueur, you can try Salers which a little bit less sweet than Suze. As for Bonal, it is a gentian-quina.

I love the Greenpoint but there is another Manhattan twist that I am fond of. Joseph AKHAVAN, a French (yes another one ) bartender, presented his 44°43’N/142°30’E (it represents Hokkaido’s GPS coordinates) which allowed him to win the 2011 edition of the Nikka Perfect Serve. This cocktail is now known as Bamboo Crane. Bamboo Crane : 50 ml Nikka From the Barrel 15 ml Carpano Antica Formula 7,5 ml Xérès Pedro Ximenez 2,5 ml Bonal 1 dash of Peychaud’s Bitters 3 drops of Bob’s Abbotts Bitters I can only recommend you to try this sublime twist of the Manhattan.

or maybe just a tuxedo?

Sapporo Cocktail Created by a Japanese bartender for a competition organized by diSaronno 1 oz Vodka 1 oz Amaretto ½ oz Green Chartreuse ½ oz Dry Vermouth Lemon twist It is quite dry (about 29% ABV including a 20% dilution) but being quite fond of dry cocktail, I enjoyed it. Amaretto was felt maybe a tad too much, not overwhelming the drink though. The chartreuse on the other hand was perfectly integrated, just the right amount.

I, once, asked to Stephen Martin, one of the best French bartender imo, to make me a drink chartreuse based a sort of twisted grasshopper 5 cl green Chartreuse 2 cl gin 1,5 cl Crème de Cacao white 1 cl Menthe pastille (giffard) cream egg white a real dessert !