The Cocktail Thread

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Scott Sutherland
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The Cocktail Thread

#451 Post by Scott Sutherland » May 23rd, 2018, 8:12 pm

And the Aperol spritz! Not sure how I stopped drinking these. So delicious!

We just used the recipe off the back of the bottle but used all prosecco since we were out of sparkling water. And an orange twist.

Scott

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Todd F r e n c h
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The Cocktail Thread

#452 Post by Todd F r e n c h » May 25th, 2018, 4:46 pm

Enjoying a Passion Fruit Margarita on the rocks - Liber and Co. Passion Fruit syrup, fresh lemon juice, Casa Noble Reposado (need to use it for SOMETHING, as it sucks straight) with a Tajin rim
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The Cocktail Thread

#453 Post by Mike Cohen » May 25th, 2018, 9:13 pm

Scott Sutherland wrote:Version of the paper plane from the NCotW Reddit:

Paradise Theatre Variation
- 1oz Bourbon
- 1oz
- .75oz Lemon Juice
- .5oz Amaro
- 2 shakes Miracle Mile Forbidden Bitters

A little richer version of the paper palace that was quite good.

Scott
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S Haller
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The Cocktail Thread

#454 Post by S Haller » May 26th, 2018, 5:03 am

Not sure what I am doing wrong here with my Caipirinha recipe. Keeps being too strong and sour?
Could it be the Cachaca brand or am I missing a step? Had a really good one for lunch yesterday at a Latin restaurant but for $9 a glass for such a simple cocktail was nuts IMHO.

Old fashioned glass
Half a lime cut into quarters
Muddled with 1/2 teaspoon of superfine sugar
Add 4 ice cubes
Pour in 2 parts of Cachaca
Stir

My bottle of Cachaca is Leblon. Very hard to find Cachaca around here. Almost all ABC stores don’t carry any. Total wine only stock 3 different brands of them.
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The Cocktail Thread

#455 Post by JYoung » May 26th, 2018, 7:40 am

S Haller wrote:Not sure what I am doing wrong here with my Caipirinha recipe. Keeps being too strong and sour?
Could it be the Cachaca brand or am I missing a step? Had a really good one for lunch yesterday at a Latin restaurant but for $9 a glass for such a simple cocktail was nuts IMHO.

Old fashioned glass
Half a lime cut into quarters
Muddled with 1/2 teaspoon of superfine sugar
Add 4 ice cubes
Pour in 2 parts of Cachaca
Stir

My bottle of Cachaca is Leblon. Very hard to find Cachaca around here. Almost all ABC stores don’t carry any. Total wine only stock 3 different brands of them.
Is it possible that you aren’t using enough sugar for your tastes? A lot of recipes suggest 2 oz cachaca to 1-2 tsp sugar, so your recipe is on the very dry end. You could try some of the sugar as simple syrup also, which would ensure good dispersion. I find that sometimes sugar that is muddled just gets caught in the fruit, rather than mixed properly in the drink. At least recipe tinkering gives you a good excuse for a few more drinks!
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The Cocktail Thread

#456 Post by Scott Sutherland » June 2nd, 2018, 8:08 am

Mike Cohen wrote:
Scott Sutherland wrote:Version of the paper plane from the NCotW Reddit:

Paradise Theatre Variation
- 1oz Bourbon
- 1oz aperol
- .75oz Lemon Juice
- .5oz Amaro
- 2 shakes Miracle Mile Forbidden Bitters

A little richer version of the paper palace that was quite good.

Scott
Need a little more information here?
Fixed! It’s amaro ciociaro and the missing ingredient is Aperol :)

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Re: The Cocktail Thread

#457 Post by salilb » December 16th, 2018, 2:36 pm

For those who make juice-based cocktails (e.g. Last Words, margaritas) - what techniques do you usually use to clarify juices, if any?

I've usually run lime juice through a strainer to remove most of the pulp, but wondering about better ways (that aren't *too* time intensive) to get clearer juices just for presentation sake. Any suggestions/experiences re. clarifying with agar vs. just using cheesecloth to remove pulp?
B℮n℮gaɭ

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Re: The Cocktail Thread

#458 Post by JesseC » January 5th, 2019, 3:34 pm

Had a nice whiskey sour the other night, nobody will ever drink egg-white cocktails with me but I was happy to enjoy it on my own!
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Re: The Cocktail Thread

#459 Post by Christine Huang » January 14th, 2019, 2:53 pm

We are woefully low on martini glasses. Currently, there’s only2 in the house. They are elegantly tall Calvin Klein Alto Champagne Coupes given to me by a friend. I love them, but I can’t find any more.

What are your recommendations for martinis and cocktail coupes?

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Re: The Cocktail Thread

#460 Post by Andrew Kotowski » January 14th, 2019, 3:10 pm

Picked up "Drinking Distilled" by Jeffrey Morgenthaler (Clyde Common). If you post on this thread, it's a skip. Should be retitled "all the stuff I should have told my younger brother about drinking alcohol when he turned 21, with 4 recipes dropped in because I had to."
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Re: The Cocktail Thread

#461 Post by Eric Michels » January 17th, 2019, 9:28 pm

Christine Huang wrote:
January 14th, 2019, 2:53 pm
We are woefully low on martini glasses. Currently, there’s only2 in the house. They are elegantly tall Calvin Klein Alto Champagne Coupes given to me by a friend. I love them, but I can’t find any more.

What are your recommendations for martinis and cocktail coupes?
Christine,

I was unable to find a photo of this style to get a sense of what you enjoy. My favorites are vintage cut crystal coupes but in the easy-to-source category I really enjoy the Schott Zwiesel Tritan Pure Stemware Collection Martini Cocktail Glass. These are a modern style (think Zaltos) but I find them very versatile and pleasant in the hand. The Schott Zweizel Basic Bar martini glass is similarly styled but a bit shorter (I do not have this particular glass). Both are readily available at about $10 per stem.

Eric

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Re: The Cocktail Thread

#462 Post by Christine Huang » January 18th, 2019, 8:23 pm

Thank you Eric! Looking into it now!

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Re: The Cocktail Thread

#463 Post by Andrew Kotowski » June 19th, 2019, 7:44 pm

Really enjoying reading this.
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Re: The Cocktail Thread

#464 Post by Mike Cohen » June 20th, 2019, 7:50 am

Andrew Kotowski wrote:
June 19th, 2019, 7:44 pm
Really enjoying reading this.
By far and away the best cocktail book out there.

As an aside, Death and Company is a must visit when in NYC. I'm a huge fan.

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Re: The Cocktail Thread

#465 Post by Tyler F. » July 7th, 2019, 5:22 pm

Death & Co is definitely one of the top cocktail books out there. Also near the top for me is a book by the late Sasha Petraske called Regarding Cocktails. Almost every cocktail in the book is very approachable in terms of ingredients (unlike some books like PDT, for example).

Tyler Fabian

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