7-bottle shopping spree today along with what i had already equals enough for a working home bar. i've already done some research, i have most of the tools, i have just about enough of the time and money. i am learning to do this.
itt i will post recipes, observations, and pro-tips abt making drinks at home for you and the guests you may/may not have. bartenders, pro, ex-pro, and amateur, pls feel free to contribute.
― call all destroyer, Wednesday, 30 December 2009 00:46 (fourteen years ago) link
First question, what booze do you now have in your home bar?
― 12 inches of (snoball), Wednesday, 30 December 2009 00:47 (fourteen years ago) link
RECIPE ONE: negroni (with a wink and a smile at HI DERE)
of course this is a classic. i bought the stuff to make it today because they are delicious:
EQUAL PARTS gin, campari, sweet vermouth. add ice and stir; garnish w/orange.
mine was a little sweeter than i planned--may drop vermouth content ever so slightly to suit my tastes.
― call all destroyer, Wednesday, 30 December 2009 00:50 (fourteen years ago) link
ok here is a rundown:
GIN tanqueray (wanted plymouth but could not turn down deal on tanqueray)
BRANDY laird's applejack (regular, not bonded--bonded seems to be preferred all around but i can't find it atm)
TEQUILA corzo anejo (this is a nice bottle that was a gift--not for mixing imo)
RUM appleton silver jamaican (from a few nights of mojitos a while back)
RYE old overholt, tuthilltown manhattan rye, sazerac 18-year
BOURBON michter's us1, four roses small batch, van winkle 12 year lot "b"
SCOTCH laphroaig 10-year
ABSINTHE lucid
VODKA i don't know, there's some around here somewhere
VERMOUTH martini and rossi sweet and also dry, lillet blanc
BITTERS angostura, peychaud, fee bros orange bitters
OTHER STUFF campari, green chartreuse, herbsaint, cointreau
― call all destroyer, Wednesday, 30 December 2009 00:57 (fourteen years ago) link
this is a good idea imo ~ wish i had funds rt now 2 mix along w/ and learn sum - shd b st8 by spring/summer 2 copy sum lavish drinks tht hopefully f/ tiny umbrellas
― johnny crunch, Wednesday, 30 December 2009 01:21 (fourteen years ago) link
yeah dude i am saving rum drinks for the summer because it will be more appropriate and also frankly that shit is really confusing
― call all destroyer, Wednesday, 30 December 2009 01:33 (fourteen years ago) link
RECIPE TWO: marconi wireless
1.75 oz applejack.75 oz sweet vermouth2 dashes orange bitters
stir in a mixing glass with ice, strain, garnish w/lemon
first, i garnished w/orange because i was already in the process of destroying an orange. second, tbh, i fucked up the proportions by reading too fast--assumed it was 2:1 applejack: vermouth and ignored that extra .25 oz. so of course the drink tasted a little vermouth-y at first. however, it did mellow out to a pleasant apple/orange concoction.
― call all destroyer, Wednesday, 30 December 2009 02:02 (fourteen years ago) link
INGREDIENTS UPDATE
so one day after bitching about being unable to find laird's bonded apple brandy, i found it. it's like 3 bucks more than the 80-proof applejack. it also has a much shittier label for whatever reason. quick taste test indicates it has more of an apple flavor than its little bro (to be expected) and enough alcohol burn that you would only ever use it for mixing. i will remake the marconi wireless with it sometime soon.
also grabbed a bottle of lemon hart demerara rum. all i really know is that it is the 151 proof rum that serious tropical drinks people use. it's also next to impossible to find around here, so i will stash this bottle for the summer. ironically, i finally got it at the second-closest liquor store to my house.
also attempted to make some grenadine today (the things i can accomplish when i take a week off). recipe:
16 oz. POM pomegranate juice1 cup sugar1 tsp vodka added after cooking to preserve
combine POM and sugar, bring to boil, simmer while covered until bored. let cool and bottle w/vodka.
for whatever reason this did not reduce and become as syrupy as i think it is supposed to. maybe i didn't boil on high heagt for long enough. i really have nothing to compare it to but it smells good.
― call all destroyer, Thursday, 31 December 2009 01:48 (fourteen years ago) link
excited for this thread - i would like to make a request that you try the nipsy russell at some point.
― .81818181818181818181818181 changed everything (jjjusten), Thursday, 31 December 2009 01:54 (fourteen years ago) link
By chance I picked up some bottles on the way home tonight. As of now I have:
VODKA gvoriRUM el dorado 5 cruzanGIN bombay sapphireTEQUILA dos manos OTHER cointreau, grand marnier, cherry heering, blue curacao, angostura bitters, grenadine, etc
I'm not much of a fan of bourbon, and I do 95% of the drinking around here, so I don't have it stocked as of yet.
― Quiet, I'm making my Youtube Star Wars Review (Z S), Thursday, 31 December 2009 01:58 (fourteen years ago) link
that's the most booze it is possible to have in one place without anything i'd want to drink
― thomp, Thursday, 31 December 2009 02:01 (fourteen years ago) link
john i am glad you are excited--have no way of pureeing a haberno at the moment but i will oblige at some point, i promise
― call all destroyer, Thursday, 31 December 2009 02:02 (fourteen years ago) link
i gotta get some cherry heering like hell, too
i want to go survey my liquor cabinet, but its all the way over there and i am lazy
― .81818181818181818181818181 changed everything (jjjusten), Thursday, 31 December 2009 02:13 (fourteen years ago) link
RECIPE THREE: jack rose
another well-known classic.
2 oz. laird's bonded.66 oz lemon juice.66 oz grenadine
combine and shake w/ice, strain, garnish with lemon
laird's bonded already proving its worth--there is a distinct apple taste amidst the other fruits going on here. with my homemade grenadine this was really tasty tbh--fruity but not oversweet with nice strong citrus and apple notes. would make for anyone.
― call all destroyer, Thursday, 31 December 2009 02:18 (fourteen years ago) link
btw recipe for that was proportioned up slightly from the one in jimmy patrick's 101 cocktails iphone app--which in terms of providing an intelligent selection of recipes by someone who knows what they're doing is a real winner.
― call all destroyer, Thursday, 31 December 2009 02:20 (fourteen years ago) link
Good start so far w/ the ingredients, also the jack rose is probably the most overlooked classic cocktail.
I wouldn't use the applejack, even the unbonded, in recipes calling for brandy - it's a substantially different ingredient. You can get a brandy that's fine for mixing for cheap - I use Tres Cepas, a spanish brandy, which wasn't much over $10.
― I DIED, Thursday, 31 December 2009 02:31 (fourteen years ago) link
pro tips:
- Keep your vermouth in the fridge. It is a wine, though fortified, and will spoil after a few months, less if you keep it at room temp. A nicer bottle of vermouth like Vya, Carpano Antica, or, if you can find it, Dolin, is an absolute revelation, and so worthwhile for the number of drinks it's used in.
- Learn how to cut citrus for different garnishes. Twists, strips, thumbnails, etc. Learn how to flame a citrus zest - very impressive.
https://www.youtube.com/watch?v=Wsdgadp6NTU
- Pay attention to the bartender in that video and his blog - http://www.jeffreymorgenthaler.com/
― I DIED, Thursday, 31 December 2009 02:41 (fourteen years ago) link
good video, i dig that guy and his blog
― call all destroyer, Thursday, 31 December 2009 02:46 (fourteen years ago) link
also yeah i have no other brandy right now but am only using laird's products in recipes specifically calling for applejack. i'm planning on picking up some vs cognac soon for other brandy mixing. not sure what tres cepas is made of/if it's available here but i will look around.
― call all destroyer, Thursday, 31 December 2009 02:48 (fourteen years ago) link
RECIPE FOUR: corpse reviver #2
everybody on the internet swears by this cocktail
1 OZ. EACH gin, lillet blanc, cointreau, lemon juiceA TINY AMOUNT of absinthe (i used my 1/8 tsp measure)
shake well w/ice, strain.
sugg. garnish is a stemless cherry but i'm not going to bother with that given that i live alone and am watching the nba and posting to ilx right now. also i don't really like cherries.
you can see why people like this. the gin, lemon, absinthe, and cointreau are all clearly detectable and the lillet just seems to kind of hold everything together. the total package is pleasant and citrusy but ends on a more complex note (via the gin flavorings and absinthe afaict)
― call all destroyer, Thursday, 31 December 2009 04:17 (fourteen years ago) link
my pro-tip for recipes calling for whiskey (the scotch variety) - don't use a nice single malt like laphroig! that's for sippin!! buy a blend like johnny walker (or famous grouse, or bell's, or jameson, or etc)
also re gin - sapphire is garbage - tanqueray is yoga flame for all time
― Tracer Hand, Thursday, 31 December 2009 10:24 (fourteen years ago) link
i just made a corpse reviver! FABULOUS
― Tracer Hand, Thursday, 31 December 2009 17:33 (fourteen years ago) link
:D
― call all destroyer, Thursday, 31 December 2009 17:49 (fourteen years ago) link
hey friends back from a weekend away to continue makin drinks in the 2k10.
a visit to the new hampshire state liquor store didn't yield as much as i'd hoped. their selection of liqueurs is subpar and you only get really really great prices when they put stuff on sale.
so i settled for a bottle of courvoisier vs and a bottle of benedictine. why courvoisier? well, it was on sale, and my friend and i decided that their little logo looks like a gangster pulling a gun.
benedictine had been popping up in a few recipes i wanted to try; all i can say at the moment is that it tastes sweet and kind of weird.
― call all destroyer, Tuesday, 5 January 2010 03:26 (fourteen years ago) link
RECIPE 5: diamondback
this was introduced to me by awesome local bartender j0sey p4ck4rd when i asked for an "intense" rye-based drink. (btw she appeared on rachel maddow's show a couple weeks ago; you can google it). i have been fucking w/the proportions and ingredients for a little while, but i am settling on the 3:2:1 measurements described to me originally:
1.5 oz rye whiskey1 oz laird's bonded apple brandy.5 oz green chartreuse
stir well over ice, strain into a small glass. no garnish you pussy.
this tastes really weird and is probably not for everybody. however, there is def. something compelling about how three strong spirits can combine into something that goes down pretty smoothly.
― call all destroyer, Tuesday, 5 January 2010 03:34 (fourteen years ago) link
Tonight I am enjoying one of my very favorite drinks from the excellent Grog Log by Jeff Berry, which collects a bunch of "lost" tropical drink recipes from the 1940s-60s.
NEVER SAY DIE
.5 oz fresh lime juice.5 oz orange juice.5 oz grapefruit juice.25 oz unsweetened pineapple juice.5 oz honeydash Angostura bitters1 oz Barbados rum.5 oz light Puerto Rican rum.5 oz dark Jamaican rum
Heat honey until liquid, then blend with all other ingredients with 4 ounces crushed ice for 5 seconds. Pour into diamond plated goblet and roll a fat one - you're about to have a fine sunday niiiiiiight.
― chicken sandwich CARL!! (Z S), Monday, 11 January 2010 00:00 (fourteen years ago) link
(recipe originally developed by the legendary Don the Beachcomber)
http://i50.tinypic.com/2a99r3a.jpg
fuckin' love this guy
― chicken sandwich CARL!! (Z S), Monday, 11 January 2010 00:01 (fourteen years ago) link
z s that sounds excellent. did you just use a microwave to heat up the honey?
― call all destroyer, Monday, 11 January 2010 01:15 (fourteen years ago) link
Yep, just 20 seconds or so works fine!
― chicken sandwich CARL!! (Z S), Monday, 11 January 2010 01:35 (fourteen years ago) link
hey guys, i'm back from being sick and busy with some new stuff for you.
first, i remade the marconi wireless (recipe two above) with three key changes: correct proportions, lemon not orange garnish, and fresh vermouth. i straight-up did not know about vermouth freshness until my mans I DIED said something upthread. he's right. obviously. anyway, the remade drink is more balanced and a lot better--sweet and light, v. refreshing imo.
― call all destroyer, Wednesday, 13 January 2010 03:21 (fourteen years ago) link
so i had been wrecking a lemon for garnish for a couple days and needed a good reason to juice it. this leads us to
RECIPE SIX: the frisco
2 oz rye.75 oz benedictine.74 oz lemon juicegarnish with a lemon twist
stir over ice; strain into a cocktail glass (tbh the recipe i used says to shake but this does not feel like a shaken drink to me, ymmv)
found this browsing recipes on cocktailchronicles.com; apparently there are many options for proportioning these ingrendients. hard to say what the desired effect is but this is a weird drink--the tartness of the lemon juice and the sweetness of the benedictine hit completely different areas of your mouth at the same time. the rye is just kinda there gettin you drunk. i would re-proportion, but honestly i don't totally know what i would do different.
― call all destroyer, Wednesday, 13 January 2010 03:27 (fourteen years ago) link
LOL .74 ounces. that is .75 but you already knew that.
― call all destroyer, Wednesday, 13 January 2010 03:28 (fourteen years ago) link
Learn to pour freehand. 1 (slightly generous) ounce is 3 seconds' pouring through most pro quality pourers (which are cheap). Practice with water in old bottles so you don't waste booze -- it's not just a show-off thing, your feel for mixing changes in good ways at the same time.
― Three Word Username, Wednesday, 13 January 2010 08:31 (fourteen years ago) link
so for the frisco--i tried again with only .5 oz benedectine and it might be better that way. final experiment i think is to shake it--benedictine is really syrupy and heavy and def sank to the bottom of my glass.
so then it's time for a partial INGREDIENTS UPDATE:
FERNET BRANCA is one of those things that is quite polarizing. as a fan of bitter drinks in general i figured i'd like it. my friend zoe remarked that it tastes like toothpaste which is actually as good a starting point as anything. the fernet site recommends you take three slow sips to fully appreciate whatever the hell they put into it. good idea--the mouth-numbing bitterness goes away and you can detect more fruit and whatnot.
FEE BROS WHISKEY BARREL AGED BITTERS i see a lot of what i'd call "blog cocktails" that use these bitters. they kind of smell like cola.
― call all destroyer, Tuesday, 19 January 2010 02:54 (fourteen years ago) link
ok, let's talk recipes:
RECIPE SEVEN: old-fashioned
this is essentially an economy/simple old-fashioned for the home bartender; though i've seen some v. reputable places use only these ingredients. old-fashioneds kinda fall into the orange/cherry or no orange/cherry camp--for reasons of taste, simplicity, and economy, i think you get a really satisfying drink without the fruit. the version with the fruit is good too though!
1 sugar cube2 oz. rye.25 oz waterA FEW DASHES angosturalemon peel for garnish
put the sugar cube in the old-fashioned glass, dash w/angostura (just a few times till the cube turns reddish pink). add the water and stir gently. add the rye and stir gently again. add 4-5 ice cubes and stir one more time, twist the lemon over the drink and wipe it around the rim of the glass.
one cool variation i've seen basically hinges on your ability to get one large ice block or chunk to fill the entire glass. slower dissolution = a cold but not watery drink.
― call all destroyer, Tuesday, 19 January 2010 04:03 (fourteen years ago) link
and RECIPE EIGHT: fernet old-fashioned
v. slight modification of a recipe by the guy who does kaiserpenguin.com--he is purportedly a huge fernet branca fan.
take recipe 7, substitute fernet branca for rye, orange bitters OR fee whiskey barrel aged bitters gor angostura, and orange garnish for lemon. if you feel fancy, grab a lighter and flame the orange oils.
i think this is an awesome drink--tried both orange and whiskey barrel bitters and i think i prefer orange on the balance, they seem to bring out the fernet's character a little more.
― call all destroyer, Tuesday, 19 January 2010 04:07 (fourteen years ago) link
one cool variation i've seen basically hinges on your ability to get one large ice block or chunk to fill the entire glass. slower dissolution = a cold but not watery drink
For Christmas I got an ice tray that makes giant ice spheres:
http://i48.tinypic.com/1sobpt.jpg
The only problem is that I can never get them to come out as perfect spheres like the picture. For reasons too complicated and idiotic to discuss here, the tops of them are always cut off so they look like the Death Star. Still, worth picking up!
― CATBEAST!! (Z S), Tuesday, 19 January 2010 04:12 (fourteen years ago) link
wow, that's awesome! definitely going to track it down.
― call all destroyer, Tuesday, 19 January 2010 14:39 (fourteen years ago) link
<3 fernet branca! i'll try that version of the old fashioned
― just sayin, Tuesday, 19 January 2010 14:56 (fourteen years ago) link
I had a couple Sidecars last Saturday will watching football. Excellent drink imo.
― voices from the manstep (brownie), Tuesday, 19 January 2010 15:28 (fourteen years ago) link
brownie what brandy did you use? while not having looked hard, it seems difficult to find consensus on good cheap brandies. or maybe you used a pricey one! in which case more power to you.
also, this is nice: http://www.nytimes.com/2010/01/17/fashion/17shake.html?ref=todayspaper
― call all destroyer, Tuesday, 19 January 2010 21:24 (fourteen years ago) link
I don't know what kind of brandy! a friend whipped them up. I'm not too picky anyway.
― voices from the manstep (brownie), Tuesday, 19 January 2010 21:27 (fourteen years ago) link
I just made a drink with this:
- fresh squeezed blood orange juice- gin- cranberry juice
shaken over ice, lovely
― Tracer Hand, Tuesday, 19 January 2010 21:30 (fourteen years ago) link
xp yeah the overriding sentiment seems to be that any common vs cognac will do for mixing. one book i have gave remy martin a nice writeup so i may try that next.
― call all destroyer, Tuesday, 19 January 2010 21:30 (fourteen years ago) link
tracer what were your proportions?
no idea - maybe something like:
3-oj2-gin1-cranberry
― Tracer Hand, Tuesday, 19 January 2010 21:37 (fourteen years ago) link
cranberry really just for a little hint of sweet-tartness
― Tracer Hand, Tuesday, 19 January 2010 21:38 (fourteen years ago) link
we should definitely not leave this one out:
Hey guys I invented a new drink in honor of tonight's results
THE COAKLEY
6 oz of your worst vodka
shake with ice cube, pour directly into mouth
― CATBEAST!! (Z S), Tuesday, January 19, 2010 7:16 PM
― tehresa, Wednesday, 20 January 2010 03:38 (fourteen years ago) link
lolllllllllllll
i'm sorry guys! i drove way the hell out of my way to vote in this one, had dinner with my parents, came home and saw the results, and quickly made a sidecar in honor of brownie who is a cool guy UNLIKE THE VOTERS OF MASSACHUSETTS
― call all destroyer, Wednesday, 20 January 2010 03:43 (fourteen years ago) link
That looks good! I'll have to try that
(Despite its Polynesian flair, I think the Mai-Tail was actually invented here in Oakland)
― Andy the Grasshopper, Friday, 20 September 2024 21:09 (one month ago) link
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/
― Blitz Primary (tipsy mothra), Friday, 20 September 2024 21:37 (one month ago) link
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.
― the talented mr pimply (Alfred, Lord Sotosyn), Friday, 20 September 2024 21:52 (one month ago) link
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.)
― jaymc, Monday, 23 September 2024 18:08 (one month ago) link
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.
― jaymc, Monday, 23 September 2024 18:14 (one month ago) link
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.
― Blitz Primary (tipsy mothra), Monday, 23 September 2024 18:17 (one month ago) link
Yeah, I never tried, but came to that same conclusion.
― jaymc, Monday, 23 September 2024 18:19 (one month ago) link
https://orgeatworks.com
that's the stuff
― Deflatormouse, Monday, 23 September 2024 18:22 (one month ago) link
Would definitely trust anything with a Beachbum Berry affiliation.
― Blitz Primary (tipsy mothra), Monday, 23 September 2024 18:24 (one month ago) link
(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.
― WmC, Monday, 23 September 2024 20:03 (one month ago) link
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.
― call all destroyer, Tuesday, 24 September 2024 01:16 (one month ago) link
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.
― WmC, Tuesday, 24 September 2024 02:19 (one month ago) link
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.
― Blitz Primary (tipsy mothra), Tuesday, 24 September 2024 02:48 (one month ago) link
Bitter mai tai was delicious!https://i.imgur.com/bev2cVe.jpeg
― Josh in Chicago, Sunday, 29 September 2024 02:43 (one month ago) link
Nice! Yes, so good.
― Blitz Primary (tipsy mothra), Sunday, 29 September 2024 13:14 (one month ago) link
i just learned yesterday that the paper plane was invented at the Violet Hour? i had no idea! it's such a great drink.
― Piggy Lepton (La Lechera), Sunday, 29 September 2024 20:00 (one month ago) link
It is! My local churrasqueria mixes a terrific one.
― the talented mr pimply (Alfred, Lord Sotosyn), Sunday, 29 September 2024 20:05 (one month ago) link
mmmm churrasco
― Piggy Lepton (La Lechera), Sunday, 29 September 2024 20:39 (one month ago) link
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.
― jaymc, Sunday, 29 September 2024 20:44 (one month ago) link
Yeah I only have them bc I can drink them for free as a shift drink. I would never buy the ingredients for home.
― Piggy Lepton (La Lechera), Sunday, 29 September 2024 20:48 (one month ago) link
At this restaurant it's $16.99. It's a happy hour; for the second drink I have a glass of wine.
― the talented mr pimply (Alfred, Lord Sotosyn), Sunday, 29 September 2024 21:13 (one month ago) link
Nonino is expensive.
it sure is
― go polish your nose ring (sleeve), Sunday, 29 September 2024 21:18 (one month ago) link
the rest of it is easy, that's the dealbreaker at like $67 a bottle
i think ours is $15 iirc?
― Piggy Lepton (La Lechera), Sunday, 29 September 2024 21:27 (one month ago) link
sometimes i put a little nonino in my whiskey for my shiftie as well, it's sooooo good
― Piggy Lepton (La Lechera), Sunday, 29 September 2024 21:29 (one month ago) link
xp -- $15 for a paper plane, not for a bottle of nonino!
― Piggy Lepton (La Lechera), Sunday, 29 September 2024 21:31 (one month ago) link
oh I figured, lol
― go polish your nose ring (sleeve), Sunday, 29 September 2024 21:32 (one month ago) link
apparently the aperol spritz is super popular right now as well, causing aperol shortages?
― go polish your nose ring (sleeve), Sunday, 29 September 2024 21:33 (one month ago) link
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.
― Piggy Lepton (La Lechera), Sunday, 29 September 2024 21:35 (one month ago) link
They're popular here. If they displace in popularity the wretched mimosa, I'm pleased.
― the talented mr pimply (Alfred, Lord Sotosyn), Sunday, 29 September 2024 21:41 (one month ago) link
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
― go polish your nose ring (sleeve), Sunday, 29 September 2024 21:44 (one month ago) link
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.
― WmC, Sunday, 29 September 2024 21:57 (one month ago) link
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.
― jaymc, Sunday, 29 September 2024 22:00 (one month ago) link
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.
― Josh in Chicago, Sunday, 29 September 2024 22:09 (one month ago) link
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.
― Piggy Lepton (La Lechera), Sunday, 29 September 2024 22:49 (one month ago) link
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.
― Blitz Primary (tipsy mothra), Sunday, 29 September 2024 22:56 (one month ago) link
goddamn it you people are guilting me for not buying a bottle less than $119
― the talented mr pimply (Alfred, Lord Sotosyn), Sunday, 29 September 2024 22:57 (one month ago) link
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.
― WmC, Sunday, 29 September 2024 23:04 (one month ago) link
Beer
― calstars, Sunday, 29 September 2024 23:09 (one month ago) link
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.
― call all destroyer, Monday, 30 September 2024 02:00 (one month ago) link
I decided to make a Mildred Pierce (equal parts mezcal, Aperol, grapefruit liqueur, and lemon juice). Very nice.
― jaymc, Monday, 30 September 2024 02:09 (one month ago) link
So essentially subbing for the yellow chartreuse. Sounds good. What grapefruit liqueur?
― Blitz Primary (tipsy mothra), Monday, 30 September 2024 02:29 (one month ago) link
Intersting! Might try that tomorrow.
― WmC, Monday, 30 September 2024 02:34 (one month ago) link
xp Giffard Pamplemousse
― jaymc, Monday, 30 September 2024 03:31 (one month ago) link
Ooh, this Mildred Pierce is good. (Del Maguey Vida, Tattersall Grapefruit Crema (40% ABV!))
― WmC, Tuesday, 1 October 2024 01:49 (one month ago) link
Hey WmC I don't know if you get to Atlanta much, but we just went to a great agave place there called Ancestral Bottles. Great selection of mezcal along with tequila, they really know their stuff.
― Blitz Primary (tipsy mothra), Tuesday, 1 October 2024 01:53 (one month ago) link
I used to go at least annually but covid and the end of my dayjob income have made trips rarer. I will check that place out next time though!
― WmC, Tuesday, 1 October 2024 02:12 (one month ago) link
There's a great liquor store in Little Village here that prides itself on hundreds of different bottles of tequila and mescal, and even sotol and raicilla. It's totally overwhelming, you barely even know where to begin.
― Josh in Chicago, Tuesday, 1 October 2024 04:01 (one month ago) link