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Drinks! 2015 - 2016

EvergreenDan

By EvergreenDan
in Spirits & Cocktails

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EvergreenDan

EvergreenDan

Posted
Posted

[Host's note: This topic is part of an extended discussion that has become too large for our servers to handle efficiently. The discussion continues from here.]

On 4/17/2015 at 4:14 AM, Hassouni said:

Amaro dell'Erborista and Amaro Sibilia  .... Finally, Amari that are not too sweet.

+1

 

The Beekeeper's Apprentice is putting a serious dent in my Sibilia and Yellow Chartreuse.

  • Like 1

Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted (edited)

I can't remember when it's been so long since I've had a mai tai.

 

Sadly I ran out of time this afternoon for seeking ginger beer -- so a white mai tai it was tonight.  Unlike a florodora one can't quite quaff a white mai tai, or at least I cannot...but maybe with a little practice.

 

Then again, there is nothing stopping me from fixing a floridora imperial.*

 

 

*Edit:  other than the price of limes...3@$1.99.

Edited by JoNorvelleWalker (log)
  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Now that I have ginger beer in house, I crafted a traditionally proper florodora:

 

Florodora04182015.jpg

 

 

2 oz Malacca

2 teaspoons raspberry gum

juice of one lime

topped up with Fentimans

 

 

Fentimans is strong, strong stuff.  And nicely not too sweet.

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Craig E

Craig E

Posted
Posted

gb8kk5jl.jpg

 

Peat-er and the Wolf

Laphroaig 10 (Bowmore Legend)

St. Elizabeth dram (homemade)

Lime juice

Ginger syrup

Brown ale (Summit Frost Line Rye)

Candied ginger garnish (forgot it for the pic)

 

A fun drink, with the really intense ingredients (sour, spicy, smoky) blanketed by the beer, peeking out here and there as you sip.

  • Like 1
Rafa

Rafa

Posted
Posted

Very much an end of shift drink. Not For Everyone.

DrunkLab.tumblr.com

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

Rafa

Rafa

Posted
Posted

I am in the middle of designing a drinks menu and thus sick of cocktails so Damoiseau VSOP, Clément VSOP, and Don Q 151 neat have been my Drinks! 2014 (Part 2) lately.

  • Like 2

DrunkLab.tumblr.com

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

Craig E

Craig E

Posted
Posted

Very much an end of shift drink. Not For Everyone.

I should clarify I meant "curious" in the best possible way. I enjoyed it. I dig drinks like this that pit a bunch of intense ingredients against each other--a melee in a coupe.

(That, ideally, ends in a draw). 

  • Like 1
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

After a mai tai and a half while waiting for tonight's tagine to finish cooking I can report that while the florodora imperial style is, as I said, a keeper -- the traditional florodora is but a novelty.  Won't make it into the rotation.  Unfortunate, as the florodora is really pretty.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

bostonapothecary

bostonapothecary

Posted
Posted

spending more time with Aronia

 

.75 oz. lime juice

.75 oz. Cape Verdean rum

.75 oz. Brandymel Limao

.75 oz. Pectin free Aronia liqueur

 

this is a gorgeous drink with extraordinary overtones created by the Aronia and honey all the while penetrated by Cape Verdean funk.

 

Aronia was a fruit I had to wrestle with. It is very high in pectin which is why I think its so uncommon. adding alcohol shock much of the pectin out of solution and a 15 minute centrifuging at 4000g's removed most of it. I probably should have chilled it before it put it in the centrifuge to shock more out. still little globules clung to the glass as I swirled it. so I ran it through the Acme centrifugal juicer using it only as a filter. this aerates it so I simply de-aerated it with the champagne bottle manifold.

 

all that torture and I had the most lovely liqueur that danced around my snifter with no cling of pectinous globules. perhaps I could have used an enzyme, but I suspect they should only be used for the remaining balance.

 

bring on the next obscure fruit. GET YOUR JUICE ON: MY NEW FINING TECHNIQUE IS UNSTOPPABLE!

  • Like 2

abstract expressionist beverage compounder

creator of acquired tastes

bostonapothecary.com

Rafa

Rafa

Posted
Posted

3/4 oz gin

3/4 oz Solbeso

3/4 oz dry sake

3/4 oz lemon

3/4 oz jasmine green tea syrup

Yes.

1 1/2 oz bourbon

1/2 oz Appleton VX

1/4 oz Giffard grapefruit

1/4 oz ginger syrup

1 tsp Fernet Branca

Julep build with crushed ice and mint

Yes yes.

  • Like 2

DrunkLab.tumblr.com

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

Hassouni

Hassouni

Posted
Posted

3/4 oz gin

3/4 oz Solbeso

3/4 oz dry sake

3/4 oz lemon

3/4 oz jasmine green tea syrup

Yes.

1 1/2 oz bourbon

1/2 oz Appleton VX

1/4 oz Giffard grapefruit

1/4 oz ginger syrup

1 tsp Fernet Branca

Julep build with crushed ice and mint

Yes yes.

 

yaaaaaasss! yasss! yaaaas!

Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East

 

my eG foodblog - Beirut and beyond

My occasionally food-related site

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Two autumns in Jersey.  Takes me back to fall.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

FrogPrincesse

FrogPrincesse

Posted
Posted

After a mai tai and a half while waiting for tonight's tagine to finish cooking I can report that while the florodora imperial style is, as I said, a keeper -- the traditional florodora is but a novelty.  Won't make it into the rotation.  Unfortunate, as the florodora is really pretty.

There is a little article in PUNCH about the Florodora. It's very pretty indeed.

Instagram @frog_princesse

Twitter @frogprincesse

My eGullet foodblog

My blog, Tartines to Tikis

FrogPrincesse

FrogPrincesse

Posted
Posted

Test Pilot, using a half ounce of Sea Wynde and a full ounce of Appleton V/X for the Jamaican component. As much as I hated the Wynde on its lonesome it's pretty fucking good in a flavour-packed drink like this.

Very timely (maybe by design?). This weekend it's the Jet Pilot Challenge on instagram (#jetpilotchallenge2015).

Instagram @frog_princesse

Twitter @frogprincesse

My eGullet foodblog

My blog, Tartines to Tikis

Craig E

Craig E

Posted
Posted

qimpiZol.jpg

Zachary Pearson's Honeymusk. 

I'm not sure I could enjoy drinking any of these four ingredients on their own (pineapple syrup, lemon juice, Smith & Cross, Cynar), but they sing nicely together.

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Revisiting apricot fix tonight.

 

For reference the standard recipe:

 

1 oz PF 1840

1 oz Blume Marillen

1/4 oz noyaux

3/4 oz orgeat

3/4 oz lemon juice

1 dash Angostura

 

 

Last time I prepared this it was still a little sweet.  So this time I tried:

 

1 1/2 oz PF 1840

1 1/2 oz Blume Marillen

1/4 oz noyaux

3/4 oz orgeat

1 oz lemon juice

1 dash Angostura

 

 

Better yet, I think.  A delightful drink...particularly if one were ever out of rum.

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

As a digestive, yellow V.E.P.  Sorry, no pictures this time.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

radtek

radtek

Posted
Posted

This afternoon I decided to try on the "Moscow-mule". 

 

Monopolowa and Bundaberg and lime! Wow what an amazing yet simple drink.

 

And with cachaca instead of vodka? What would you call that cause it's pretty darn good as well.

Craig E

Craig E

Posted
Posted

Mixed drinks for a small get-together this afternoon. My menu:

Venetian Spritz

Long Faced Dove

Scofflaw

Worked well. The Long Faced Dove has a bit more elaborate prep so that slowed me down a bit, but it's worth it--a delicious margarita-like cooler. Only the Scofflaw is shaken, so that saved me a lot of shaker-rinsing time. I think the last time I made a Scofflaw at home I still was using Rose's grenadine, so these today (made with Stirrings) were more subtle than I remembered. The Venetian Spritz (Aperol and prosecco with a splash of soda) was the newest to me, and I was eager to see how the traditional garnish of green olive and orange wedge--which seem so incongruous in theory!--would work out. Sure enough, works great!

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

More of a dessert than a digestive, but a satisfying glass of Combier Abricot following very spicy food.

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

GarethLangston

GarethLangston

Posted
Posted (edited)

While I'm sure this is not original, it was kind of made up on the spot and surprisingly worked well.

Equal parts Aquavit, punsch, lemon juice & chartreuse. We've taken to referring to it as "The Senast Word", due to its Swedish ingredients.

Edited by GarethLangston (log)
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