Time for a cocktail! (3 Viewers)

[RichMahogany]

Actually I only used 1/2 an egg white in this guy, I am not sure why it foamed so much. The foam didn't settle out at all either, it was super solid and kind of unfortunate because I feel like it wasted a bunch of the drink...although it was pretty.

I saw this on someone's instagram:
2 Aperol
1 Gin
.75 Lemon
.5 Simple
1/2 an Egg White

I usually dry shake first, although I have tried both ways and I'm not sure there's a huge difference. I should do a more scientific side by side test sometime. Reverse dry shake is nice because much less of a chance of your shaker exploding in your face though

i’m going to have to try that, definitely.

As far as shaking a sour, I’m with you on the dry vs reverse dry. Tend to stick to the regular dry shake to cut down on dirtying another shaker just to make one drink. I like to use 2 egg whites and bump up the lemon and simple a 1/4 oz each.

Working on some fall cocktails at the moment

 

[v1pe]

i’m going to have to try that, definitely.

As far as shaking a sour, I’m with you on the dry vs reverse dry. Tend to stick to the regular dry shake to cut down on dirtying another shaker just to make one drink. I like to use 2 egg whites and bump up the lemon and simple a 1/4 oz each.

Working on some fall cocktails at the moment
View attachment 560263View attachment 560263

Mmm, I'm almost out of my bacon washed Bourbon. May need to do another batch soon.

I'll have try your spec for the Aperol sour.

When I do reverse shake I usually just separate the shaker halves, strain the liquid into one half, dump the ice, and re-shake. Doesn't dirty another set, although it can get a little drippy/messy which much not be ideal in an actual bar environment.

 

[RichMahogany]

Mmm, I'm almost out of my bacon washed Bourbon. May need to do another batch soon.

I'll have try your spec for the Aperol sour.

When I do reverse shake I usually just separate the shaker halves, strain the liquid into one half, dump the ice, and re-shake. Doesn't dirty another set, although it can get a little drippy/messy which much not be ideal in an actual bar environment.

Smart! I’ll have to try that

 

[RichMahogany]

@v1pe that cocktail hasn’t been fat washed yet. Working on a few seasonal old fashioneds, had some left over bacon and decided to throw it in. We are talking about doing a jamon iberico fat wash though! Excited for that one

 

[Big Jilm]

Tasty old fashioned today

 

[Taghkanic]

Been mixing gin with a little cider, a little Chambord, and a splash of either seltzer, tonic or ginger ale for fizz.

 

[RichMahogany]

Finalizing our fall/winter cocktails. My latest creation

1.0 oz Coruba Dark Rum
0.50 oz St. George Coffee Liqueur
0.25 oz Luxardo Amaretto
1.5 oz Coquito(Puerto Rican Eggnog)

Give the ingredients a quick shake, double strain into a coupe or martini glass. Garnish with lightly sprinkled cacao powder

Need to use a sifter for the cacao to give it an even, less clumped look

 

[Big Jilm]

Can we talk ice for a minute?
I have been wanting to class up my ice situation for a long time now. I finally bought a chest freezer and feel I have what I need to get the ice I want.

For science! Ice experiment 1.0

Filtered water in the left trays, filtered and boiled water in the right trays

Exterior tap water added to the cooler (not exceeding the height of the trays) which is inside the freezer now

Closing her up and hoping my cocktails benefit tomorrow.

What are you guys doing for ice?

 

[RoyalBluff]

Bacon Whiskey

 

[Big Jilm]

View attachment 566388
Bacon Whiskey

That's not even fair....I LOVE the contraption

 

[detroitdad]

Can we talk ice for a minute?
I have been wanting to class up my ice situation for a long time now. I finally bought a chest freezer and feel I have what I need to get the ice I want.

For science! Ice experiment 1.0

Filtered water in the left trays, filtered and boiled water in the right trays
View attachment 566380


Exterior tap water added to the cooler (not exceeding the height of the trays) which is inside the freezer now
View attachment 566381

Closing her up and hoping my cocktails benefit tomorrow.
View attachment 566382


What are you guys doing for ice?

I only use ice in two different bourbons. EC Barrel Proof 130+ and my Rough Rider that is 115. I make an ice ball using tap water. Once the ice is in the glass with the bourbon, I remove it after 10 minutes.

 

[Poker Zombie]

I'm also in the ice ball club. Filtered water, because it tastes better. Once the ice is in the glass with the bourbon, I remove it after 10 minutes. The bourbon, that is. A glass of good whisky doesn't last more than 10 minutes.

 

[RichMahogany]

Is the goal to add dilution and the chill the whiskey or just dilution to open it up?

If it’s the latter, use a dropper bottle filled with distilled water. Much easier

 

[RichMahogany]

Can we talk ice for a minute?
I have been wanting to class up my ice situation for a long time now. I finally bought a chest freezer and feel I have what I need to get the ice I want.

For science! Ice experiment 1.0

Filtered water in the left trays, filtered and boiled water in the right trays
View attachment 566380


Exterior tap water added to the cooler (not exceeding the height of the trays) which is inside the freezer now
View attachment 566381

Closing her up and hoping my cocktails benefit tomorrow.
View attachment 566382


What are you guys doing for ice?

I’m not much of a drinker at home, much more of a stoner that prefers sativa edibles.

At work we have our Hoshizaki for draft ice and had our 2” cubes delivered before shelter in place. Now we’re doing the cubes ourselves. Have never used round ice professionally. The molds tend to be stupid expensive and time consuming but I really love the way they look in a glass.

 

[Poker Zombie]

Is the goal to add dilution and the chill the whiskey or just dilution to open it up?

If it’s the latter, use a dropper bottle filled with distilled water. Much easier

For me, I like to bring the temperature down, just a touch. Too warm, and it evaporates too quickly leaving a burning sensation in your nose. Too cold, and the layers of flavor get lost.

I am far from being the bourbon expert though, and I am probably doing it all wrong. All my whiskeys are under $60 a bottle, so I'm not trampling on anything too good. I won't add ice if I'm spending serious money.

 

[Forest@Farmington]

I have tried filtered and tap water and not seeing a big difference in the cubes once they freeze. I may try to boil the water once. I use spheres and blocks.

In my experience adding water changes the flavors of the bourbon and brings out differences. If you drink neat and then add an ice cube or a drop or two of water it can open up the flavor in my opinion. Adding ice to a bourbon is preference.

 

[Godzilla28]

Double Olive Vesper kind of night.

 

[RoyalBluff]

That's not even fair....I LOVE the contraption

It taste amazing too! Well anything with bacon really

 

[Beakertwang]

Nothing fancy, just Tito’s and Zing Zang. There’s also a pickle in there somewhere. All last week, while I was sick with the ‘Rona, I was craving a Bloody Mary. Finally was able to get some supplies.

 

[BruceWayne]

 

[detroitdad]

Feta stuffed olive martini for me. Some sweet condition concoction that Colleen loves

 

[Schmendr1ck]

I've been wanting to try Alton Brown's aged eggnog recipe for a couple years now. I finally mixed up a batch tonight.

Most of it goes in the fridge for 2-3 weeks minimum, but the extra glass is my treat for all the hard work. It also gives me a baseline to see how the aging affects it. Right now it's about 15 minutes old: rich, sweet, creamy, and has a boozy bite that should mellow.

 

[Poker Zombie]

I've been wanting to try Alton Brown's aged eggnog recipe for a couple years now. I finally mixed up a batch tonight.

Most of it goes in the fridge for 2-3 weeks minimum, but the extra glass is my treat for all the hard work. It also gives me a baseline to see how the aging affects it. Right now it's about 15 minutes old: rich, sweet, creamy, and has a boozy bite that should mellow.

View attachment 577443

Liz made Alton's Egg Nog last year. Endgame decision was it took up too much refrigerator space to get something of the quality that could be bought from Whole Foods. YMMV.

 

[Mrs Poker Zombie]

I've been wanting to try Alton Brown's aged eggnog recipe for a couple years now. I finally mixed up a batch tonight.

Most of it goes in the fridge for 2-3 weeks minimum, but the extra glass is my treat for all the hard work. It also gives me a baseline to see how the aging affects it. Right now it's about 15 minutes old: rich, sweet, creamy, and has a boozy bite that should mellow.

View attachment 577443

PZ is right. It tastes best at about 2 months, which was a lot of time and space.

 

[Schmendr1ck]

Liz made Alton's Egg Nog last year. Endgame decision was it took up too much refrigerator space to get something of the quality that could be bought from Whole Foods. YMMV.

PZ is right. It tastes best at about 2 months, which was a lot of time and space.

I plan on keeping the small jar for at least two months, the rest is open season after two weeks.

If it turns out to not be worth the effort, I'll just go back to my usual "instant" nog: throw an egg, nutmeg, simple syrup, and your liquor/liqueur of choice in a shaker. Dry shake, add ice and shake again, strain into a glass, add cream to taste, and top off with nutmeg.

 

[detroitdad]

I'm thinking of trying a few new bourbon cocktails. Suggestions?

We routinely make Old Fashioneds and Kentucky mules

The Boulevardier sounds interesting? What else do you have

 

[detroitdad]

Just made a couple of Cranberry Martinis at Colleens request. She loved them. I'll stick with the dirty the martini

 

[Mrs Poker Zombie]

Just made a couple of Cranberry Martinis at Colleens request. She loved them. I'll stick with the dirty the martini

Wish I could have that with my work lunch.....

 

[detroitdad]

Boulevardier

1 part bourbon, 1 part aperol, 1 part sweet vermouth. Stir in ice, and enjoy

 

[Poker Zombie]

Boulevardier

1 part bourbon, 1 part aperol, 1 part sweet vermouth. Stir in ice, and enjoy

View attachment 579520

I like that you are using Makers for a mixed drink. No need in buying the good stuff for a drink that is 67% other flavors.