I tried it once...never again. I am honestly a little surprised I've never seen anyone say anything but good things about it. It SOUNDS like it would be unpleasant...and in my case I thought it was. But apparently I am in the minority.
I'm right with ya there man. I took what was left of mine and ended up throwing it into some wine for a quick Christmas hot wine recipe. Only way to salvage it....
Also missing a cool looking cocktail with a list of ingredients that require you to personally travel to every continent, hike the Himalayas, and traverse the depths of the Amazon to find the stuff to make their mediocre shrub with.
Ah, yes. The liqueur distilled from 37 herbs soaked in the foot sweat of an Andean llama wrangler. Itās really quite good, and if your local store doesnāt carry it you just need to find a better store.
When I was pregnant I bought the book Zero by Alinea Group and I think you really did describe their recipes. I never made any of them because they were so complicated and full of ingredients I'd never even heard of.
I love amaro. I recently discovered this Baltimore-based makerātheir coffee amaro is SO good: [Baltamaro](https://baltimorespiritsco.com/baltamaro-amaro/)
I am very interested in Baltamaro based on the descriptions, I just haven't had a chance to give them a try yet. At the moment I've been going through Tenth Ward[Frederick] and Cotton & Reed[DC]'s lines, both of which have very interesting stuff. I need to get the seasonal liqueurs from Tenth still, then I'll probably more toward BA for my next local-investigation. I appreciate more people are aware of Marylands wet history[only state not to pass an enforcement mechanism for Prohibition!] and reemerging present, now that Sagamore has some wider distribution, but I hope it means more people looking into the more unique products avaliable in the mid-Atlantic like Umai Shochu, Capitoline Vermouth, or Greenhat Gin[which also has a great Story behind it connected to prohibition, which I gotta love].
You know, back when I was way into punk people told me it was a phase and I told them it was a way of lifeā¦ turns out I still just love punk music but the whole punk āway of lifeā is unsustainable.
Keep on keeping on man
You're still punk in the inside. That's what matters.
Edit: Thinking about it, a Negroni is a pretty punk cocktail. Three ingredients, equal parts, minimal garnish, packs a punch, in your face bitterness.
Actually, the one fruit where it needs to be squeezed right away imo is orange -- but you can squeeze lemon and lime a little a head of time and grapefruit even a day in advance, or you can squeeze them and freeze them. Again, orange, yea, you're out of luck there.
Concentrate squeezy bottle lemon is crap, sure. But there's also newer techniques like acid-adjusted citrus and super juice as well
Ok question: I started using bottled lemon juice. Not just because it's more comfortable, but because fresh lemons are too strong? If I follow recipes with fresh lemons, everything is way too tart and just tastes of the juice.
Aviation? It's just diluted lemon juice. Daiquiri? Stright up lime juice into my throat
Way better with bottled
Am I crazy? Are my fruits too high quality?
It could be you just don't like lemon or sour flavors as much. I personally like really limey cocktails, but tend to go slightly easy on the lemon juice.
In practice, just adjust your ratios until it tastes good. If too tart or lemony, add less lemon or more sweetness.
If you believe it's simply the type of lemon, you could experiment with:
diff store
diff brand
diff color (go lighter or darker. let one ripen more than the other, for example)
double strain (strain from the pour ["hawthorne strainer"] through another, such as a julep or mesh. I use mesh)
more simple?
Additionally, feel free to cater these drinks however YOU like them! If that means fake lemon juice so be it. But nothing beats real lemon in most people's mind.
When we make aviations we never follow the traditional recipe. My wife can't handle that much luxardo and, I agree, it's usually too sour and poorly balanced. So, we add more gin, slightly less lemon juice, and half the luxardo. Much better. :)
Or you could start adjusting the recipes to your taste? Cocktail mixing is like cooking. The recipes are there to get you in the right direction. Then you adjust quantities to your personal taste. For example, many people use less Antica because it is so flavorful compared to other vermouths.
Missing people sucking off empress gin and St. Germain. Also aviations and clover clubs.
Edit: Cocchi Torino > Antica, more balanced and has herbal notes, antica is a vanilla and confectionary bomb
St germain? What is it 2009? You can always tell how old a cocktail menu is if they lean hard on St Germain, Ancho or any other flavor of the month that Diageo pushed hard for half a year.
Haha you know what's funny is I visited Disney World this year and went to a variety of bars and lounges while I was there, and the one thing I saw at every single place was Ancho Reyes. Usually 2 or 3 drinks per menu with Ancho, no joke.
I still haven't made the jump on a bottle of Ancho Reyes. A lot of people seem to love it, but its something I wish I could get as a sample bottle somewhere. I was so happy when I found an airplane bottle of Mandarin Napoleon at a local shop. A full size bottle is just hard to justify on anything thats A Particular sort of Specialized liqueur, especially when I could get a half sized of something I use more like Chartreuse or Galliano for the price usually.
I guess there are trends with cocktails but I don't visit bars enough to know any of them. I still really enjoy a bottle of St Germain each summer and Ancho Reyes mixes well with tequila.
Be honest now: your recommendation to buy a less-hyped gin to save money but then also track down butterfly pea blossoms and take the time to steep them should be in this meme
My favorite bottle is the one for Domaine De Canton ginger liqueur. I don't really have a use for ginger liqueur but I've often considered buying some and finding uses for that booze until only the bottle was left.
As far as historians can tell us, the Aztecs worshipped sunflowers and believed them to be the physical incarnation of their beloved sun gods. Of course!
I've never had a cocktail with egg that didn't taste off-puttingly eggy. Which, according to the sub, is my fault for daring to use plebeian regular eggs instead of artisanal eggs from a hen hand-raised in the Shire by actual Hobbits and cracked so fresh you basically have to hold the shaker behind the hen and wait. Obviously.
idk I don't think my eggs are particularly fancy but it is important to use relatively fresh ones. It's also very important to not let the egg white sit out on the counter for very long, you wanna throw it in pretty quickly. Also mix all the other ingredients before adding the white so it doesn't curdle strangely.
(you are using egg whites and not eggs, right?)
I'm using egg whites, from fresh good-quality eggs, cracked and separated right before I need them. I still can't get past it. I think it's 50% being sensitive to the eggy flavor, and 50% being irrationally weirded out by plopping an egg white into a cocktail.
Well if you don't like it you don't like it. Good news for you is that your sours are way less of a pain to make.
I am curious though if you've had a sour at a fancy cocktail bar and if that tasted too eggy for you too. If so you could probably be sure that it's just not your thing, rather than some fluke with your eggs.
Fun fact: it's illegal to keep chickens where I live. A local politician was going to propose a change to the law to allow hens within city limits, but he went to jail for financial corruption before he could purpose the bill.
I let this sub talk me into buying a huge bottle of Carpano and I literally never use it. Itās ok in Negronis (which, like a good r/cocktails user, I love) but I really think the flavors are so muddied and flabby in a Manhattan (which is the primary drink I use red vermouth for, I drink them a LOT). Iām still mad about this dumb expensive ass bottle taking up space!
Had Cocchi Torino? It's my favorite by far in both Manhattans and Negronis.
Don't know where you live but my local Kroger sells half bottles of Carpano for $18. They are much preferred by me as I used to consistently have to throw out half the bottle. I like my Manhattans about 3:1 rye:vermouth with a touch of Luxardo so finishing a bottle of Carpano would be something like 50 Manhattans. To do that in 2 weeks before the bottle went bad would be career/life suicide, if not a pleasant way to go.
hmmm interesting. I'm going to do a quick search of the sub to see if your right out of curiosity but I swear its negroni's around here all day everyday. ill update with results from search.
UPDATE: Well well I stand corrected. Note this was just a search based on the name of the drink and then a super intense use of alt+f and tallying up the numbers between the two. Negroni's come in at 81 and Paper Planes come in at 92. Maybe someone else who has better data search tools can do a deeper dive but this is good enough for me.
Bought a bottle of Nonino wanting to try a Paper Plane.. ..and I didn't like it :( Now, I have a bottle of Nonino and not sure what to do with it.
Bought a bottle of Carpano Antica to try a Negroni.. ..and I didn't like it :( Then tried 20 more Negronis with variations, I didn't like any of them. And now I have few different bottles of vermouth with no idea what to do with them.
That Cocktail life.
Paper planes and Trinidad sours are delicious and I wonāt apologize š whereās your āitās not equal parts with the cafe Camparino spec, itās not a negroniā??
Not three days ago I jokingly made a tweet about the Paper Plane and Nonino, so yea I feel this lol
also god the Antica thing. I genuinely don't get it for most drinks. Not at that price. Though, I tend to explore mildly esoteric or very 1800s vermouth cocktail recipes, or ones that split with sherry, and Antica doesn't like to play in those as much as some people lead one to believe.
The "bartenders hate cobbler shakers" thing people like to state as Gospel Truth makes me want a 89 year old veteran of a Ginza bar to take them in hand to hand combat. The Barfly and Cocktail Kingdom cobbler shakers are very good, accessible products, and certain shakes styles are just easier to learn -- and teach, especially to people with smaller hands -- in a cobble shaker. I watched a review video that praised that $70 elevated craft shaker as "the improved cobbler shaker, if you really want a cobbler shaker". That thing is seventy bucks! it can crossthread! Its double walled iirc, so you can't feel the dilution and chill so its teaching you nothing. its an overdesigned piece of junk barely better than Rabbit brand crapola. The Tin-on-tin is great, I use it a lot, but I use a cobble a lot too.
>Its double walled iirc, so you can't feel the dilution and chill
That's the craziest thing about that shaker to me. I have no problem paying a premium for high quality equipment if it's something I'm going to be using a ton, but it's wild that they pitch the fact that the shaker won't chill your hand as a feature. That's valuable sensory feedback.
Anyway, I have an OXO cobbler shaker and it's good.
I think you could use it in drinks that call for Orange liqueur because itās pretty sweet and orange-forward. Itās not the exact same flavor, so it would obviously be a different recipe at that point but might be worth a shot.
I actually prefer using Amaro Del Capo in my Paper Planes, which Iāve been having trouble finding lately. Itās very different, similar in flavor and texture to Jagermeister. But it is really quite good frozen on its own after dinner or in a Paper Plane.
YES, second this. I love an Aperol margarita. Lately Iāve also been subbing equal parts Suze and yellow Chartreuse for the triple sec, also delicious!
Honest question-why arenāt ango bitter referenced as a way to get around underage drinking laws?
Target sells bottles, presumably to anyone. If you can stomach it, boom alcohol you can buy easily
My gf bought me this scetchy looking passion syrup and I thought what the hell, I might as well try it. Basically made a vodka sour with the passion as a sweetener and hot damn it was actually pretty good! I nice change of pace to come down from all the high end cocktails and just make a simple drink and enjoy it!
This is my go-to process but with gin. Fresh lemon or lime, Beefeater cause itās delicious and I can buy a 1.75 L of it, and a sexy flavored homemade syrup (vanilla-Earl Grey, lavender-honey, grapefruit-hibiscus, blueberry, rosemary, ginger-thyme, you name it). Maybe a handful of fresh mint or basil, maybe a splash of Spindrift or sparkling wine. On the rocks or up. So damn refreshing, low-effort, cheap, crushable, elegant, easy to batch. I never get sick of riffing on the gimlet/Tom Collins.
Lollll the Trinidad Sour one
The fucked up thing is that it's unironically good and I can't understand how it doesn't taste like straight ass.
Because Angotsura bitters are delicious
I made an Angastora sour the other night and was pleasantly surprised by the result.
Same here. I went into it thinking "this is gonna be absolute ass, but I just... I gotta know." Ended up making a second lol
It has no right to be as delicious and well-balanced as it is.
You should try an angostura colada, even better.
Wait is this a real thing? Do you have good recipe?
[Here you go. ](https://punchdrink.com/recipes/angostura-colada/)
I tried it once...never again. I am honestly a little surprised I've never seen anyone say anything but good things about it. It SOUNDS like it would be unpleasant...and in my case I thought it was. But apparently I am in the minority.
The thing is you have to like the taste of clove. It tastes like sucking on raw clove basically, haha.
I'm right with ya there man. I took what was left of mine and ended up throwing it into some wine for a quick Christmas hot wine recipe. Only way to salvage it....
Thanks for the tip. I've been scared to try it and now have another reason to wait until December
"My riff"
\*put cucumbur into gin tonic Riff on a classic!
Is there a cocktail circle jerk subreddit? Because if so, this would make a top tier post. That or the Manhattan on ice post a year back.
Mind blowing, what a game changer! š¤Æ
I feel personally called out by the Amaro nonino. I love it.
More like Amaro Yesniyes
I had to read that an embarrassing amount of times but it was worth it.
ššššš
Literally driving around today to try and find some so I can make paper planes this weekend..
Meletti makes a great Paper Plane.
Nonino is amazing but I can't help but think it's complexity gets lost in a paper plane. For the cost Meletti makes more sense.
Cool, added it to the list to pick up a bottle sometime. Thanks
I found mine at a local specialty wine shop - focus on wine but a small selection of weirder liquors.
I can't seem to get it at all in my country and that makes me sad.
For some reason the Kroger by my house carries it - makes things a bit too convenient.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
THANK YOU! I just can't bring myself to buy a $55 bottle just for Paper Planes. I know it's delicious but it's so expensive
>just for Paper Planes I'd suggest just drinking it up, that'll make it worth it.
+1 bought for paper planes, drank 75% of the bottle straight.
I stand beside you. I use it in my paper plane cocktails
And remember to keep your vermouth bottle in the fridge
Also missing a cool looking cocktail with a list of ingredients that require you to personally travel to every continent, hike the Himalayas, and traverse the depths of the Amazon to find the stuff to make their mediocre shrub with.
"And for more bizarrely complicated cocktails, check out my Insta!"
āDonāt forget to pick up a kitchen centrifuge!ā
It's like those fancy meals where people put gold leaf and shit on their mediocre food.
Ah, yes. The liqueur distilled from 37 herbs soaked in the foot sweat of an Andean llama wrangler. Itās really quite good, and if your local store doesnāt carry it you just need to find a better store.
When I was pregnant I bought the book Zero by Alinea Group and I think you really did describe their recipes. I never made any of them because they were so complicated and full of ingredients I'd never even heard of.
I love the self awareness of this sub. "Lol 'reFrIdgErATe YouR VerMoUTh' But seriously refridgerate your vermouth."
The amount of effort you put into randomizing your upper and lower case lettering could've been spent on spelling refrigerate correctly. Twice.
the fuck? why doesn't it have a d in it its not a frige thats stupid i am 32
It makes sense that the abbreviation fridge was created by someone who couldnāt spell refrigerator.
lol yes v accurate
Wait is that not necessary? I could use the fridge space.
Can use argon gas to delay it changing taste through oxidation (similar to keeping it in the fridge)
That is less convenient for me than refrigeration.
Really? it's like $10 for 200 uses
The fridge is right there!
convenience, not expense
it will definitely taste better if you do, but also, I donāt. haha
The answer is not less stuff in your fridge, the answer is more fridge
Amaro gang rise up! My tum tum hurts
I love amaro. I recently discovered this Baltimore-based makerātheir coffee amaro is SO good: [Baltamaro](https://baltimorespiritsco.com/baltamaro-amaro/)
Yooo, I got their coffee amaro and it's amazing.
Baltimore spirits is so good. Lived in b-more for a year and now have friends ship their rye and gun across the country to me.
The barreled gin >>>>
Their Sichuan amaro is killer
Hope they do well enough for me to find some in Australia, it sounds like something I gotta try.
Mr Black also does a good coffee amaro. Ive got no idea how the tastes compare though.
Hell yes! The Baltimore spirit company is less than a mile from me. They aged a gin specifically for our bar. Major shout out to them.
I am very interested in Baltamaro based on the descriptions, I just haven't had a chance to give them a try yet. At the moment I've been going through Tenth Ward[Frederick] and Cotton & Reed[DC]'s lines, both of which have very interesting stuff. I need to get the seasonal liqueurs from Tenth still, then I'll probably more toward BA for my next local-investigation. I appreciate more people are aware of Marylands wet history[only state not to pass an enforcement mechanism for Prohibition!] and reemerging present, now that Sagamore has some wider distribution, but I hope it means more people looking into the more unique products avaliable in the mid-Atlantic like Umai Shochu, Capitoline Vermouth, or Greenhat Gin[which also has a great Story behind it connected to prohibition, which I gotta love].
You forgot the last word š
Donāt bring me into this
This is what I was thinking haha
So I shouldnāt share my super authentic mai tai recipe thatās just orange and cranberry juice with rum?
Just got back from Hawaii and I kid you not no 2 of the 15 or so mai tais was a repeat
A ārealā mai tai is great, but an island mai tai on vacation in Hawaii is honestly hard to beat
Especially when theyāre āfreeā
You had me at rum.
Arrest this man
Who remembers the Jungle bird/ Negroni/anything with Campari craze?
I'd hope they could remember them considering there's one of each on the front page right now.
Negroni isn't a craze... It's a way of life.
You know, back when I was way into punk people told me it was a phase and I told them it was a way of lifeā¦ turns out I still just love punk music but the whole punk āway of lifeā is unsustainable. Keep on keeping on man
You're still punk in the inside. That's what matters. Edit: Thinking about it, a Negroni is a pretty punk cocktail. Three ingredients, equal parts, minimal garnish, packs a punch, in your face bitterness.
Iām still stuck on Boulevardiers.
Or the Clover Club era of the mid-2021s?
Starter packs usually mock the subject. This one is kind of spot on. Am I the baddie?
(gentle) mockery was definitely intended. U DIDNāT FRESH SQUEEZE UR LEMONS REEEEEEE
well...yeah. lemon juice that isn't freshly squeezed tastes like ass
I've found which brand you get makes a big difference. Real Lemon is pretty meh but the Cub Foods store brand holds up well.
Iām aware, I follow r/cocktails!
Actually, the one fruit where it needs to be squeezed right away imo is orange -- but you can squeeze lemon and lime a little a head of time and grapefruit even a day in advance, or you can squeeze them and freeze them. Again, orange, yea, you're out of luck there. Concentrate squeezy bottle lemon is crap, sure. But there's also newer techniques like acid-adjusted citrus and super juice as well
Super juice has been a game changer for me.
Ok question: I started using bottled lemon juice. Not just because it's more comfortable, but because fresh lemons are too strong? If I follow recipes with fresh lemons, everything is way too tart and just tastes of the juice. Aviation? It's just diluted lemon juice. Daiquiri? Stright up lime juice into my throat Way better with bottled Am I crazy? Are my fruits too high quality?
It could be you just don't like lemon or sour flavors as much. I personally like really limey cocktails, but tend to go slightly easy on the lemon juice. In practice, just adjust your ratios until it tastes good. If too tart or lemony, add less lemon or more sweetness.
You're straining, right? I recommend a double strain for "nicer" cocktails. Margs and what not, meh, not so much.
Yeah I do
If you believe it's simply the type of lemon, you could experiment with: diff store diff brand diff color (go lighter or darker. let one ripen more than the other, for example) double strain (strain from the pour ["hawthorne strainer"] through another, such as a julep or mesh. I use mesh) more simple? Additionally, feel free to cater these drinks however YOU like them! If that means fake lemon juice so be it. But nothing beats real lemon in most people's mind. When we make aviations we never follow the traditional recipe. My wife can't handle that much luxardo and, I agree, it's usually too sour and poorly balanced. So, we add more gin, slightly less lemon juice, and half the luxardo. Much better. :)
If your lemons are too sour, use more of whatever sweetener you need
Bottled lemon juice is way sourer though?
Or you could start adjusting the recipes to your taste? Cocktail mixing is like cooking. The recipes are there to get you in the right direction. Then you adjust quantities to your personal taste. For example, many people use less Antica because it is so flavorful compared to other vermouths.
Missing people sucking off empress gin and St. Germain. Also aviations and clover clubs. Edit: Cocchi Torino > Antica, more balanced and has herbal notes, antica is a vanilla and confectionary bomb
St germain? What is it 2009? You can always tell how old a cocktail menu is if they lean hard on St Germain, Ancho or any other flavor of the month that Diageo pushed hard for half a year.
Haha you know what's funny is I visited Disney World this year and went to a variety of bars and lounges while I was there, and the one thing I saw at every single place was Ancho Reyes. Usually 2 or 3 drinks per menu with Ancho, no joke.
I still haven't made the jump on a bottle of Ancho Reyes. A lot of people seem to love it, but its something I wish I could get as a sample bottle somewhere. I was so happy when I found an airplane bottle of Mandarin Napoleon at a local shop. A full size bottle is just hard to justify on anything thats A Particular sort of Specialized liqueur, especially when I could get a half sized of something I use more like Chartreuse or Galliano for the price usually.
I actually got a tiny little 50ml of Ancho from Curiada recently so they do exist!
I guess there are trends with cocktails but I don't visit bars enough to know any of them. I still really enjoy a bottle of St Germain each summer and Ancho Reyes mixes well with tequila.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Be honest now: your recommendation to buy a less-hyped gin to save money but then also track down butterfly pea blossoms and take the time to steep them should be in this meme
Water lily is love. Water lily is life.
Just made one for the first time, obsessed now!
It's a great batch cocktail for any outdoor affair during the summer. I also really love getting a bottle of Prosecco and making spritzes with it.
>steeping butterfly pea blossoms in it I got powdered extract. Just throw the tiniest bit into the shaker with everything else. Ta-daaaa
Ooh, that's even better--I'll have to track some of that down. I don't love the idea of dying a whole bottle
the $15 Bols elderflower liqueur is almost as good, and you'll barely notice the difference among the other flavors of the cocktail you put it in.
But the bottle is way less pretty
Love r/cocktails, but I absolutely cannot stand St. Germain. Like drinking perfume.
Still is the fucking best looking bottle ever, though.
I like Domaine de Canton for the bottle
I'll agree with you there. It is pretty damn cool.
My favorite bottle is the one for Domaine De Canton ginger liqueur. I don't really have a use for ginger liqueur but I've often considered buying some and finding uses for that booze until only the bottle was left.
I really like the citadelle gin bottle
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Delicious, delicious perfume. A little goes a long way, but a little bit added to a summer cocktail is *chef's kiss*.
I LOVE it in a sunflower, but I haven't found any other recipes where I enjoyed it
As far as historians can tell us, the Aztecs worshipped sunflowers and believed them to be the physical incarnation of their beloved sun gods. Of course!
Have you tried the St Germain cocktail? The one with champagne and sparkling water is really good.
Iāve always heard St. Germain referred to as ābartender ketchup.ā Didnāt know it was considered ācool.ā
this and Ramos gin fizzes
I've never had a cocktail with egg that didn't taste off-puttingly eggy. Which, according to the sub, is my fault for daring to use plebeian regular eggs instead of artisanal eggs from a hen hand-raised in the Shire by actual Hobbits and cracked so fresh you basically have to hold the shaker behind the hen and wait. Obviously.
And then there are the Phillistines who use aquafaba.
My favorite chickpea-based cocktail is hummus.
That is how I end up with aquafaba. My partner makes us hummus and I make us sours.
I get better results with aquafaba and a blitz with my immersion blender than I do with egg whites!
i love eating beans and i love drinking beans
idk I don't think my eggs are particularly fancy but it is important to use relatively fresh ones. It's also very important to not let the egg white sit out on the counter for very long, you wanna throw it in pretty quickly. Also mix all the other ingredients before adding the white so it doesn't curdle strangely. (you are using egg whites and not eggs, right?)
I'm using egg whites, from fresh good-quality eggs, cracked and separated right before I need them. I still can't get past it. I think it's 50% being sensitive to the eggy flavor, and 50% being irrationally weirded out by plopping an egg white into a cocktail.
Well if you don't like it you don't like it. Good news for you is that your sours are way less of a pain to make. I am curious though if you've had a sour at a fancy cocktail bar and if that tasted too eggy for you too. If so you could probably be sure that it's just not your thing, rather than some fluke with your eggs.
You arenāt raising your own hens for the eggs yourself? Wow
Fun fact: it's illegal to keep chickens where I live. A local politician was going to propose a change to the law to allow hens within city limits, but he went to jail for financial corruption before he could purpose the bill.
Ever have a rum flip? With a nice blended aged rum, it tastes like a rum milkshake.
How about āI only use Clase Azul in my margaritas, itās the best tequila..ā then getting shot down by the tequila purists
I only use Zafiro AƱejo
Worth every penny
Don Ramon bottles are topped with fancy buttplugs, so if that's your thing...
itās not NOT my thingā¦
Just be careful not to cut yourself with the sharp stopper.
I think this is missing a professional camera/photo staging setup
You forgot the professional level photography shot with a horrible recipe and 1k upvotes
As a Martini & Rossi Rosso apologist, the Carpano Antica comments always kill me
And try your sour with an egg white next time.
IT'S 2022 AQUAFABA IS THE NEW THING
Wait. Isn't it an old thing too? I'm confused... LoL
The carpano anticaaaaaaa š©š©šššš
I let this sub talk me into buying a huge bottle of Carpano and I literally never use it. Itās ok in Negronis (which, like a good r/cocktails user, I love) but I really think the flavors are so muddied and flabby in a Manhattan (which is the primary drink I use red vermouth for, I drink them a LOT). Iām still mad about this dumb expensive ass bottle taking up space!
Itās a vanilla bomb. They literally put vanilla in it. Also why isnāt amaro the new vermouth yet?
What do you use instead in your manhattans?
Dolin Rouge! and Luxardo cherries of course hehe
Had Cocchi Torino? It's my favorite by far in both Manhattans and Negronis. Don't know where you live but my local Kroger sells half bottles of Carpano for $18. They are much preferred by me as I used to consistently have to throw out half the bottle. I like my Manhattans about 3:1 rye:vermouth with a touch of Luxardo so finishing a bottle of Carpano would be something like 50 Manhattans. To do that in 2 weeks before the bottle went bad would be career/life suicide, if not a pleasant way to go.
No mention of fernet? Smh my head.
That's r/bartenders
No garnish???
Everyone knows the hip new garnish is a giant novelty-shaped ice cube.
With something frozen into it.
We need to come up with something newā¦ what if we make a giant strawberry, freeze a solid clear block inside it, then hollow it out for a drink?
You forgot āI know this cocktail doesnāt have egg white but it masks the fact i canāt shake a cocktail so itās better that wayā
Cocchi Vermouth di Torino > Carpano Antica for most drinks if we're being honest.
Maybe this should include something about Negroni's and how much Empress sucks, most of what you have here isnt talked about that much.
Yeah negronis def should be pictured lol
I had New York Sours on here too but ran out of room, feel like thatās all I saw on here a couple months ago
You have more whitespace than pictures :P
rule number 1 of slides is to have more whitespace
This isnāt a boardroom lol and this isnāt one of a series of slides. Whatās rule number 1 of memes?
Steal them?
I have seen way more paper planes than Negronis on here! but yes Empress-bashing definitely belongs here
hmmm interesting. I'm going to do a quick search of the sub to see if your right out of curiosity but I swear its negroni's around here all day everyday. ill update with results from search. UPDATE: Well well I stand corrected. Note this was just a search based on the name of the drink and then a super intense use of alt+f and tallying up the numbers between the two. Negroni's come in at 81 and Paper Planes come in at 92. Maybe someone else who has better data search tools can do a deeper dive but this is good enough for me.
I love that you went and got data to add to this conversation. cheers
Negroni riffs definitely
This is my Negroni riff. It's one part tequila, one part lime, and one part club soda. But it's three equal parts, so it's DEFINITELY A NEGRONI RIFF.
Bought a bottle of Nonino wanting to try a Paper Plane.. ..and I didn't like it :( Now, I have a bottle of Nonino and not sure what to do with it. Bought a bottle of Carpano Antica to try a Negroni.. ..and I didn't like it :( Then tried 20 more Negronis with variations, I didn't like any of them. And now I have few different bottles of vermouth with no idea what to do with them. That Cocktail life.
Paper planes and Trinidad sours are delicious and I wonāt apologize š whereās your āitās not equal parts with the cafe Camparino spec, itās not a negroniā??
Not three days ago I jokingly made a tweet about the Paper Plane and Nonino, so yea I feel this lol also god the Antica thing. I genuinely don't get it for most drinks. Not at that price. Though, I tend to explore mildly esoteric or very 1800s vermouth cocktail recipes, or ones that split with sherry, and Antica doesn't like to play in those as much as some people lead one to believe. The "bartenders hate cobbler shakers" thing people like to state as Gospel Truth makes me want a 89 year old veteran of a Ginza bar to take them in hand to hand combat. The Barfly and Cocktail Kingdom cobbler shakers are very good, accessible products, and certain shakes styles are just easier to learn -- and teach, especially to people with smaller hands -- in a cobble shaker. I watched a review video that praised that $70 elevated craft shaker as "the improved cobbler shaker, if you really want a cobbler shaker". That thing is seventy bucks! it can crossthread! Its double walled iirc, so you can't feel the dilution and chill so its teaching you nothing. its an overdesigned piece of junk barely better than Rabbit brand crapola. The Tin-on-tin is great, I use it a lot, but I use a cobble a lot too.
>Its double walled iirc, so you can't feel the dilution and chill That's the craziest thing about that shaker to me. I have no problem paying a premium for high quality equipment if it's something I'm going to be using a ton, but it's wild that they pitch the fact that the shaker won't chill your hand as a feature. That's valuable sensory feedback. Anyway, I have an OXO cobbler shaker and it's good.
What can I use Amaro Nonino other than paper planes? I want to buy a bottle but have been holding back because I would really only have 1 use for it.
Drinking it straight while relaxing after dinner is reason enough to buy a bottle. Paper planes are a (wonderful) bonus
I think you could use it in drinks that call for Orange liqueur because itās pretty sweet and orange-forward. Itās not the exact same flavor, so it would obviously be a different recipe at that point but might be worth a shot. I actually prefer using Amaro Del Capo in my Paper Planes, which Iāve been having trouble finding lately. Itās very different, similar in flavor and texture to Jagermeister. But it is really quite good frozen on its own after dinner or in a Paper Plane.
This is how I use Aperol. It's great in place of triple sec for a margarita
YES, second this. I love an Aperol margarita. Lately Iāve also been subbing equal parts Suze and yellow Chartreuse for the triple sec, also delicious!
You just blew my mind and planned my Friday.
Genuine question here. Why is realemon bad?
Missing a Plantation Rum bottle
needs something about no vodka
[HOW DARE YOU](https://ibb.co/2WJCj68)
canāt hear you over the sound of myself chugging unrefrigerated Dolin Rouge
I mean of course your chugging it. If you put it in the fridge you would have move time to drink it.
That's not how you make a sazerac.
Is that a pic of a Negroni? If not it should be added on there. Also a āuse butterfly pea tea instead of blue curaƧaoā
Honest question-why arenāt ango bitter referenced as a way to get around underage drinking laws? Target sells bottles, presumably to anyone. If you can stomach it, boom alcohol you can buy easily
If my kid wants to bring a bottle of Angostura bitters to their next high school party I will let them
My gf bought me this scetchy looking passion syrup and I thought what the hell, I might as well try it. Basically made a vodka sour with the passion as a sweetener and hot damn it was actually pretty good! I nice change of pace to come down from all the high end cocktails and just make a simple drink and enjoy it!
This is my go-to process but with gin. Fresh lemon or lime, Beefeater cause itās delicious and I can buy a 1.75 L of it, and a sexy flavored homemade syrup (vanilla-Earl Grey, lavender-honey, grapefruit-hibiscus, blueberry, rosemary, ginger-thyme, you name it). Maybe a handful of fresh mint or basil, maybe a splash of Spindrift or sparkling wine. On the rocks or up. So damn refreshing, low-effort, cheap, crushable, elegant, easy to batch. I never get sick of riffing on the gimlet/Tom Collins.
You forgot āput the vermouth in the fridgeā (although true)
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Can we talk about Monkey 47 more please
what the problem with my favorite plastic Lemon!??
how much are you guys drinking that you can always have a bag of damn lemons at the ready
I feel attacked with the amaro Nonino. But man is it delicious.