I made some acid-adjusted pineapple juice (same recipe as for OJ iirc) and the resulting paste daiquiri was amazing.
― The Terroir of Tiny Town (WmC), Tuesday, 7 February 2023 23:40 (one year ago) link
But pineapple is pretty sweet so drop back the simple a good bit.
― The Terroir of Tiny Town (WmC), Tuesday, 7 February 2023 23:41 (one year ago) link
can u explain to a noob what the deal is with the acid adjustment? is straight orange too sweet?
― sleeve, Tuesday, 7 February 2023 23:41 (one year ago) link
The sweetness isn't the problem, it's just not tart/sour enough. Add citric acid if you want the sourness profile of lemon juice with the flavor of orange, or a combination of citric and malic acid if you want a lime sourness.
― The Terroir of Tiny Town (WmC), Tuesday, 7 February 2023 23:44 (one year ago) link
mindexplosion.gif
― sleeve, Tuesday, 7 February 2023 23:48 (one year ago) link
500 grams OJ or pineapple juice, 26 grams acid (16 citric and 10 malic, or just 26 citric), awww yeah
― The Terroir of Tiny Town (WmC), Wednesday, 8 February 2023 00:00 (one year ago) link
that is much more added acid, proportionally, than I would have guessed!
― sleeve, Wednesday, 8 February 2023 00:01 (one year ago) link
here's my invention:
Nobel Prize
3/4 Aqvavit1/4 Swedish Punschsome blood orange bitters (depending on volume)
carefully peel a lemon so that the entire peel is an unbroken, narrow strip - combine in a jar or bottle with other ingredients and let sit in fridge for at least one week, if not two.. make a whole batch. (The peel should resemble a sunny tapeworm floating in formaldehyde) Serve chilled in small drams after dinner, or can be mixed with ginger beer into a cocktail
(I tried adding a single clove but it was too overpowering.. maybe if you left it in for only a day)
― Andy the Grasshopper, Wednesday, 8 February 2023 00:36 (one year ago) link
I've never tried Swedish Punsch, that sounds good.
― a man often referred to in the news media as the Duke of Saxony (tipsy mothra), Wednesday, 8 February 2023 00:42 (one year ago) link
it has kind of a toffee/butterscotch flavor, and is very sweet on its own.. that's why you dilute it. 75/25 might actually be a little too sweet, but it's nice when kept in the freezer
― Andy the Grasshopper, Wednesday, 8 February 2023 00:46 (one year ago) link
I have a lifetime supply because a bar manager buddy bought a case years ago and has never figured out what to do with it.. so he'll sell me a bottle from time to timeIt's not super easy to find
― Andy the Grasshopper, Wednesday, 8 February 2023 00:48 (one year ago) link
I have a bottle of Swedish Punsch, iirc it tasted kind of ... rummy?
― Josh in Chicago, Wednesday, 8 February 2023 00:53 (one year ago) link
one of those things I've always wanted to try but never have found
― The Terroir of Tiny Town (WmC), Wednesday, 8 February 2023 00:58 (one year ago) link
I've been wary of using OJ as a mixer. Thanks.
― Malevolent Arugula (Alfred, Lord Sotosyn), Wednesday, 8 February 2023 01:04 (one year ago) link
xps yeah it is a rum liqueur, tho made with Batavia Arrack which is kind of its own thing. I feel like I've seen some around but I've never actually shopped for it.
― a man often referred to in the news media as the Duke of Saxony (tipsy mothra), Wednesday, 8 February 2023 01:18 (one year ago) link
We made some "mimosa" beer cocktails — with Miller High Life, of course — for some events a few years ago and orange juice is so weak on its own that we had to make orange syrup to boost it or you wouldn't get the flavor at all. There's a reason you only mix orange juice with vodka, anything else will override it.
― a man often referred to in the news media as the Duke of Saxony (tipsy mothra), Wednesday, 8 February 2023 01:21 (one year ago) link
kronan swedish punsch is i think the main one you can get in the usa, its base includes both batavia arrack and rum.....it's fine? idk it might be a more interesting historical artifact than actual cocktail ingredient.
― call all destroyer, Wednesday, 8 February 2023 01:49 (one year ago) link
I looked at my state's ABC website and Kronan is available, but as a special order. There's a new-to-me liquor store in Tupelo that I haven't been able to explore fully, but on quick glance they had a ton of stuff from the special order list, maybe they have punsch.
jaymc, didn't want to ignore your post, I'm tempted to make a bit of cinnamon syrup to try that.
― The Terroir of Tiny Town (WmC), Wednesday, 8 February 2023 02:40 (one year ago) link
Had a big party, made a bunch of negroni variants with Aperol, lillet and gin (plus grapefruit wedge). People loved it.
― Josh in Chicago, Sunday, 19 February 2023 04:39 (one year ago) link
Further play with acid-adjusted pineapple -- I made some with a lemon profile instead of lime and tried a whiskey sour, a drink I've always been 'meh' about after my early enthusiasm wore off. Best whiskey sour ever, one I could definitely see prying myself away from rum drinks to order. (2 oz. Rittenhouse Rye, 1 oz. acid-adjusted pineapple, .75 oz. 1:1 simple syrup, 1 egg white; dry shake, shake with ice, double strain, garnish with a few drops of Ango)
― The Terroir of Tiny Town (WmC), Sunday, 9 April 2023 23:51 (one year ago) link
so for the lemon profile it's just citric right? and citric/malic is lime?
― Perverted By Linguiça (sleeve), Sunday, 9 April 2023 23:54 (one year ago) link
I would like to try this w/ a pisco sour
― Perverted By Linguiça (sleeve), Sunday, 9 April 2023 23:55 (one year ago) link
xp yep
Do it! It's so easy, and the results are a lot of fun.
― The Terroir of Tiny Town (WmC), Sunday, 9 April 2023 23:57 (one year ago) link
love that pineapple whiskey sour idea!!
― call all destroyer, Monday, 10 April 2023 00:41 (one year ago) link
confession time folks. when I make old fashioneds I use good bourbon. the $50 a bottle stuff people say you should never mix. like whatever, it tastes great with Squirt too. I don't even make them right lol
― frogbs, Sunday, 30 April 2023 03:50 (one year ago) link
I used to mix drinks with Weller 12, back when it was $25 a bottle and everywhere. How things have changed.
― Josh in Chicago, Sunday, 30 April 2023 13:22 (one year ago) link
I think old fashioneds are a fine use of good booze — they have a minimal amount of sugar and bitters, mostly what you're tasting is the base spirit. A different thing than dumping it into a whiskey sour e.g. (I love whiskey sours, but Four Roses is perfectly fine for that.)
Tho yeah, if you're putting Squirt in, that's not an old fashioned. I don't know what it is. But enjoy!
― a man often referred to in the news media as the Duke of Saxony (tipsy mothra), Sunday, 30 April 2023 13:26 (one year ago) link
Wisconsin is famous for fussing with the Old Fashioned, hence the Brandy Old Fashioned, with this apt detail:
In Wisconsin, the default way to make a Brandy Old Fashioned is with a splash of Sprite or 7-up, making it “sweet.”But, don’t think you have to stop there.You can also make it with sour mix or a sour soda (often Squirt), making it “sour.” You can get fancy, and make it “press,” with a combination of 7-up and seltzer. Or, you can skip all the fanciness and simply add seltzer.
But, don’t think you have to stop there.
You can also make it with sour mix or a sour soda (often Squirt), making it “sour.” You can get fancy, and make it “press,” with a combination of 7-up and seltzer. Or, you can skip all the fanciness and simply add seltzer.
― Josh in Chicago, Sunday, 30 April 2023 13:45 (one year ago) link
Oh lord, no. That way lies TGIF and the whole fruit-cup-in-a-glass approach.
Fun bit about the "old fashioned," it is as far as anyone knows the single oldest cocktail in the U.S. Also the original "cocktail," when that word first shows up around the beginning of the 1800s, it refers specifically to a mixture of whiskey, sugar and some small amount of bitters. Exactly why it was called a cocktail is disputed, there are (as common with drink history) various theories and claims. But the reason the "old fashioned" is called the old fashioned is that as the word cocktail came to mean mixed drinks in general, people who wanted the O.G. would ask for an "old fashioned cocktail" to specify which one they wanted. Or so the story goes!
Anyway, I think old fashioneds are unfairly maligned but it's mostly because of the ghastly overstuffed concoctions they became during the '70s/'80s Dark Ages. A classic old fashioned — whiskey, a touch of sweet (we use 1/4 oz 2:1 simple, which gives it a little viscosity), and dashes of orange and angostura bitters, stirred with ice — is really good. As are the rum and mezcal variants (with good rum you can dial back the sweet to very little, and with mezcal I like chocolate bitters in place of the ango).
But a properly made old fashioned is a fine showcase for a good liquor.
― a man often referred to in the news media as the Duke of Saxony (tipsy mothra), Sunday, 30 April 2023 14:13 (one year ago) link
Per @DavidWondrich, this 1880 Chi Trib article is the earliest-known reference to the Old-Fashioned https://t.co/28d9zidxAX #cocktailsummit pic.twitter.com/eClsPwu3wA— John M. Cunningham (@jmcunning) April 2, 2017
― jaymc, Sunday, 30 April 2023 14:21 (one year ago) link
Also per David Wondrich:
“If you had an old horse you were trying to sell, you would put some ginger up its butt, and it would cock its tail up and be frisky. That was known as 'cock-tail.' It comes from that. It became this morning thing. Something to cock your tail up, like an eye-opener. I'm almost positive that's where it's from."
― jaymc, Sunday, 30 April 2023 14:27 (one year ago) link
Louisville claims it too, they both have published recipes from the early 1880s. But the drink was long in circulation by then, it just took a while to move from "an old-fashioned cocktail" as a bar order to "an Old Fashioned."
And yeah that's one of the cocktail theories. There are others: https://tastecocktails.com/word-cocktail-come/
― a man often referred to in the news media as the Duke of Saxony (tipsy mothra), Sunday, 30 April 2023 14:30 (one year ago) link
Yeah, I trust Wondrich, though! If he thinks that's the true origin, I believe him. He's well aware of the other claims.
― jaymc, Sunday, 30 April 2023 14:32 (one year ago) link
The Old Fashioned is really taking off where I work. We are going through Ango at probably 3x or 4x the rate from when we first opened.
Lately I am trying not to lose my cool at customers who want straws in drinks served up, and even more WTF, a straw in their whiskey sour. Not even getting into the amount of single-use plastic I stick in a landfill every shift, it's just "oh ok, so you don't actually want to taste your drink, you leather-tongued eejit..."
I made some celery syrup a couple of weeks ago because I thought it would play interestingly with gin and lemon. It's pretty weird but not bad, just a matter of getting the specs right.
― The Terroir of Tiny Town (WmC), Sunday, 30 April 2023 14:34 (one year ago) link
I was going to say, is the old-fashioned really unfairly maligned? Feel like it's been the default cocktail-bar order for a certain type of guy for at least a decade.
― jaymc, Sunday, 30 April 2023 14:39 (one year ago) link
xpost Yeah you can kind of pick the version you want, it's just that in drinks history there's rarely really a single point of origin — it's usually something that has developed over time and then either somebody slaps a name on it or is the first one to put it on a bar menu or in a cocktail book. e.g. Jerry Thomas certainly didn't invent all the drinks in his 1862 book, but it's the first printed reference point for a lot of them.
In the 20th century there are more instances where you can specifically identify an origin, because of better documentation. And sometimes, like with the Moscow Mule, the story is well established and was known even at the time of its introduction.
And WmC, interesting to hear that about the OF. I order them out some myself, tho usually only at places that have good mezcal for a Oaxacan variation.
― a man often referred to in the news media as the Duke of Saxony (tipsy mothra), Sunday, 30 April 2023 14:39 (one year ago) link
By "unfairly maligned" I mean by drink snobs. Mostly because there are a lot of bad ones out there. (I was just served one the other week, with a big hunk of orange in it — at most, you should have an orange twist, not a whole slice.)
― a man often referred to in the news media as the Duke of Saxony (tipsy mothra), Sunday, 30 April 2023 14:40 (one year ago) link
Chasing cocktail history is super fun and also frustrating in the same way as chasing origin stories of folk songs — past a point you run into oral and regional histories and there's as much folklore as fact.
― a man often referred to in the news media as the Duke of Saxony (tipsy mothra), Sunday, 30 April 2023 14:42 (one year ago) link
There is some celery drink precedent! Here's the history of Dr. Brown's Cel-Ray soda:
https://www.seriouseats.com/dr-browns-cel-ray-celery-soda-history
I love an Old Fashioned. We use a darker simple syrup made from turbinado sugar and generally stick to rye, for tradition's sake. I don't think we mix much with bourbon, which we stick to straight, bar the occasional whiskey smash.
― Josh in Chicago, Sunday, 30 April 2023 14:43 (one year ago) link
Yeah a rye OF is really nice and the pepperiness plays well with the sweet.
― a man often referred to in the news media as the Duke of Saxony (tipsy mothra), Sunday, 30 April 2023 14:46 (one year ago) link
Yeah, when I had the celery syrup idea, I did some googling and found some precedents. Hard to come up with anything truly new in the cocktail world.
― The Terroir of Tiny Town (WmC), Sunday, 30 April 2023 14:56 (one year ago) link
I had a cocktail last night that either attempted to echo Gochujang paste or perhaps actually incorporated it. Gin, calamansi (I guess a kumquat-like Philippine citrus fruit?), lime, raspberry liqueur, with something providing some heat, or at least the illusion of heat. For sure it was pretty piquant.
― Josh in Chicago, Sunday, 30 April 2023 15:07 (one year ago) link
― a man often referred to in the news media as the Duke of Saxony (tipsy mothra), Sunday, April 30, 2023 8:26 AM (two hours ago) bookmarkflaglink
Well, it should be 50/50, but the stores I go to stopped selling it, so Squirt will do. I put green olives in it too. Whenever I make these in public people tell me "uhhh that's not really an old fashioned" but whatever it is I dig it. imo as long as it's got the bitters it at least tastes like one.
― frogbs, Sunday, 30 April 2023 16:03 (one year ago) link
When we teach drink classes, we always tell people it’s good to learn recipes but the most important thing is making something you personally want to drink. So improvise away!
― a man often referred to in the news media as the Duke of Saxony (tipsy mothra), Sunday, 30 April 2023 17:28 (one year ago) link
i’m confused about the comment that old fashioneds changed in the 70s and 80s. i thought that people just stopped ordering them for the most part.
― call all destroyer, Sunday, 30 April 2023 17:36 (one year ago) link
There's a restaurant over here that does smoke-infused old fashioneds that are fantastic
― Muad'Doob (Moodles), Sunday, 30 April 2023 17:51 (one year ago) link
Old fashioneds were a '70s cocktail staple, but that's when they sprouted orange wedges and maraschino cherries and overdid the sugar like they did with everything. They became disreputable like a lot of fern bar stuff.
― a man often referred to in the news media as the Duke of Saxony (tipsy mothra), Sunday, 30 April 2023 18:23 (one year ago) link
Speaking of which, there's a couple here in Knoxville about to open a fern bar type place, '70s retro and all. I'd be skeptical except that they already run a really good, smart tropical bar and I trust their judgment. Could be fun.
― a man often referred to in the news media as the Duke of Saxony (tipsy mothra), Sunday, 30 April 2023 18:25 (one year ago) link
Places referencing fern bars have been a thing for almost 10 years I believe.
― This machine bores fascism (PBKR), Sunday, 30 April 2023 18:31 (one year ago) link
Knoxville being Knoxville we actually have an original one that's still in existence, though it's about to close. Just in time for the revival.
― a man often referred to in the news media as the Duke of Saxony (tipsy mothra), Sunday, 30 April 2023 18:45 (one year ago) link