in the 2k10 i am learning to make cocktails. this is my mixology thread

This is fascinating

NO

why NO?

https://scontent-atl3-2.xx.fbcdn.net/v/t39.30808-6/460089777_10163705152923709_7400666176044743373_n.jpg?stp=cp6_dst-jpg&_nc_cat=111&ccb=1-7&_nc_sid=127cfc&_nc_ohc=zedEjojavJkQ7kNvgFu-CbF&_nc_ht=scontent-atl3-2.xx&oh=00_AYA5vymMe9YX3C3z1hT3azF32wNjHbx-1u0MuKa7NSiGRQ&oe=66EFCF7E

Alpine Negroni (the usual ingredients plus Amaro Braulio, plus a bit of "champagne acid," a tartaric-lactic acid solution). No rice.

That looks good

I invented a drink at the bar last night that was pretty good
I unveil the Bonnie Prince!

1 part Lairds Apple Brandy
1 part Drambuie liqueur
splash of soda, 1 ice cube
lemon twist

Not that different than a Rusty Nail, except with applejack instead of scotch

^^^^^ Laird's had an interesting history... older than the United States!

https://lairdandcompany.com/our-history/

I like their bottled-in-bond (100 proof) variety

OK, I just read about the Spagett, might have to try that tonight. Take a Miller High Life, pour out two ounces, replace that with one ounce of Aperol and one ounce of lemon juice, serve in the bottle.

i am trying the rice thing now.....it seems like it's doing something with the texture? certainly not bad.

I make an Aperol Fritz, which is an Aperol spritz with a West Coast IPA. Really refreshing in the summer.

Should say the IPA subs for the Prosecco.

hahah great name

replace that with one ounce of Aperol

we used to do a trashier version of this, pouring a dram of green apple pucker into cheap beer

I still wanna know what the NO was about.

I just saw the 'raw sushi' and had a visceral reaction.. then I saw you were talking about uncooked rice grains

ah, ok... that reminds me, I saw a drink recipe the other day that had a bit of fish sauce in it, but I forgot to bookmark it.

For the Campari fans, this is a house favorite that I made for a friend’s birthday party this week. It went over gangbusters because it always does because it is totally delicious!

https://punchdrink.com/recipes/bitter-mai-tai-2/

That looks good! I'll have to try that

(Despite its Polynesian flair, I think the Mai-Tail was actually invented here in Oakland)

Yeah, Vic Bergeron at Trader Vic’s is credited with it, although there was a long-running dispute about that with Donn Beach. It even went to court.

https://ultimatemaitai.com/about/history/

For the Campari fans, this is a house favorite that I made for a friend’s birthday party this week. It went over gangbusters because it always does because it is totally delicious!

https://punchdrink.com/recipes/bitter-mai-tai-2/

― Blitz Primary (tipsy mothra), Friday, September 20, 2024 4:38 PM (one hour ago) bookmarkflaglink

Gimme.

that reminds me, I saw a drink recipe the other day that had a bit of fish sauce in it

Was it this, in the new issue of Bon Appetit? https://www.bonappetit.com/story/sophon-restaurant-seattle-cocktails

(Doesn't include specs, but it mentions a Cambodian restaurant's take on a pina colada that includes both fish sauce and a peanut-based orgeat that also incorporates fish sauce.)

The Bitter Mai Tai looks great, btw. Tipsy, do you make your own orgeat, as the recipe suggests, or use a store-bought version? I was using a store brand (BG Reynolds, I think) when I was getting into tiki drinks a few years back, but I never replenished my supply when it ran out.

We buy Giffard orgeat, which is pretty good. My wife experimented with making it a bit and decided it was more trouble than it was worth.

Yeah, I never tried, but came to that same conclusion.

https://orgeatworks.com

that's the stuff

Would definitely trust anything with a Beachbum Berry affiliation.

(If yr in NOLA, his Latitude 29 bar is worth a stop)

Was it this, in the new issue of Bon Appetit?

It wasn't that, but that certainly sounds interesting. I've made peanut orgeat before...also toasted pecan orgeat (sweetened with a mix of dark Karo, sorghum molasses and Alabama legend Golden Eagle Syrup, to get close to the flavor of pecan pie) and pistachio orgeat, which is mindblowing in a gin fizz. I make a quick and easy orgeat for my workplace bar, just think of storebought almond milk as water and make a semi-rich (3:2) syrup from it, then add the appropriate amount of orange flower water, + brandy to stabilize. It stays good a really long time! I used to do it the hard way from almonds -- got a great product, so rich it would separate within a few minutes of shaking, but so time consuming. Never made macadamia orgeat but it's on my list.

I love making supporting products -- pineapple gum syrup, rhubarb syrup, ginger syrup, etc -- almost as much as I like making drinks. I should do that for a living when I'm too stove-up to work the shaker.

i tried making macadamia orgeat once, but even with a good blender and one of those nutmilk bags the result was grainy, which was very frustrating given how labor-intensive it is. nice to see that orgeat works site has a macadamia offering so maybe i will just throw money at it rather than trying again.

xxp Great coincidence, I've just started making plans with a friend to meet up in NOLA in November, and Lat29 will definitely be on the itinerary. Tipsy et al, any recommended spirits retailers I should check out while I'm there? I have a couple of names on a short list already.

We always stop by Martin's when we're in town. Good wine and spirits selections both. I'm sure there are other good stores too.

Bitter mai tai was delicious!
https://i.imgur.com/bev2cVe.jpeg

Nice! Yes, so good.

i just learned yesterday that the paper plane was invented at the Violet Hour? i had no idea! it's such a great drink.

It is! My local churrasqueria mixes a terrific one.

mmmm churrasco

It was invented by Sam Ross, who was a bartender at Milk & Honey in NYC, but he made it for the Violet Hour. (Toby Maloney had also worked at Milk & Honey with Ross before he opened the VH.)

It's been a while since I've had one. Nonino is expensive.

Yeah I only have them bc I can drink them for free as a shift drink. I would never buy the ingredients for home.

At this restaurant it's $16.99. It's a happy hour; for the second drink I have a glass of wine.

Nonino is expensive.

it sure is

the rest of it is easy, that's the dealbreaker at like $67 a bottle

i think ours is $15 iirc?

sometimes i put a little nonino in my whiskey for my shiftie as well, it's sooooo good

xp -- $15 for a paper plane, not for a bottle of nonino!

oh I figured, lol

apparently the aperol spritz is super popular right now as well, causing aperol shortages?

really? i haven't seen a major uptick in them but that doesn't mean anything.

there's a guy who used to sheepishly ask if we had chartreuse as the shortage started to get more dire, and we had it for a while. then i saw him again last night and he was drinking a beer. i think he gave up on his chartreuse quest because NO ONE has it anymore.

does anyone know if it will ever come back? i heard the monks are just sick of making it on demand.

They're popular here. If they displace in popularity the wretched mimosa, I'm pleased.

they = Aperol spritz.

i heard the monks are just sick of making it on demand.

the local liquor store guy told me that the monks didn't want to put more demand on the farms for the herbs, wanted to keep things sustainable, etc