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

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

I'd heard that the Vatican told them to do more praying and less distilling.

I bought a bottle of green Chartreuse for the bar in March and it's still 3/4 full. Nobody around here realizes what it is, and I'm not inclined to educate these bad-tipping chumps.

LL, a few months ago I asked a guy at the Binny's near your house whether they happened to have any Chartreuse, and he shook his head and said he didn't expect to ever see it again in his lifetime. I have heard that it can still be found in some places, though.

I have a 375 ml bottle of Green Chartreuse that I bought about several years ago, before the shortage began, and I've only drunk like half of it -- in part to conserve it, but also because the drink I use it in most (a daiquiri riff) only calls for 1/4 oz.

I do miss Yellow Chartreuse, tho, which I ran out of. I occasionally have a taste for a Naked and Famous -- basically a Paper Plane but sub mezcal for bourbon, lime juice for lemon, and Yellow Chartreuse for Amaro Nonino.

I did stock up on some chartreuse a year or so ago, when it looked like it might be on its last legs, production wise, and only belatedly realized I don't really use that much chartreuse except for maybe the Last Word now are then.

Ha someone asked for a naked and famous once and I was like wtf and had to ask the bartenders about it. We didn’t make it tho bc no chartreuse. I think he wound up w a Negroni.

We have a little green chartreuse left that we're hoarding. We perhaps unwisely designated the Last Word as our official wedding drink, so we like to have them on anniversaries.

Naked and famous is delicious.

goddamn it you people are guilting me for not buying a bottle less than $119

Thread inspired me to have a Paper Plane instead of dinner. (I had a large lunch.)

I have 1.4 bottles of green and 1.1 bottles of yellow, doling them out sparingly.

Beer

i have about half a bottle each of green and yellow. places are getting it on allocation, it's becoming a behind the counter, you have to know a guy type of thing, but it is out there. there's some spanish brand that is obviously positioning itself as a replacement, i'll have to try it at some point.

i do have the stuff to make a paper plane and did so tonight, great drink.

I decided to make a Mildred Pierce (equal parts mezcal, Aperol, grapefruit liqueur, and lemon juice). Very nice.

So essentially subbing for the yellow chartreuse. Sounds good. What grapefruit liqueur?

Intersting! Might try that tomorrow.