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[Alcohol] - THE FINAL DRUNKENING
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I've always liked the little ditty "One of sour, two of sweet, three of strong, and four of weak (if the drink as a weak component, i.e. soda)", giving you for example with a Margarita at 1 1/2oz Tequla, 1oz Cointreau, 1/2oz fresh squeezed lime. When you're adding the simple I feel like basically you're just taking the "mouthfeel" to closer to the recipe I used.
Though really, I use that for just formulaic drinks. Here's one of mine I call The Chance Meeting.
3/4oz St. Germain
3/4oz Strega
1oz Aperol
1/2oz fresh squeezed lemon juice
I'm a big proponent of basing most drinks around 3oz total of liquid ingredients (unless you're adding soda water or some such). Though, the aversion could just come from when I tended bar in Rhode Island and all the stemware was HUGE. Oversized martini glasses and what not. Ugh. Thank God I'm back in Portland, Oregon.
Have to check some of those out, thanks.
Remember there are various types of scotch as well that taste VERY different.
how do you feel about using both lemon and lime juice? I think it makes a lot of sense when you're making a pitcher.
Podly's is boozier than mine. 1/2oz more tequila but a 1/4oz less Cointreau. The simple syrup (and he's only putting a little squirt in) is just going to end up evening out to the same level of sweetness as mine but then you're tossing even MORE tequila on top. Lemon and lime are going to mix together and taste exactly the same. You might try adding a dash of OJ. I some bartenders who do that.
The people you're making them for are used to sweet and sour mixes and have no idea what a real margarita should taste like. Are you using fresh squeezed lime or the shit out a bottle? Fresh is key.
now i'm drinking alone. This scotch. I like it a lot, drinking it neat. somtimes i take a sip and it tastes simply sublime, other times its like my whole body wants to reject the stuff. I think it has to deal with how you exhale? maybe its just cause i'm a little kid with floaters on my arms jumping into the deep end of the pool.
as for scotch, I think it's helpful to warm up to it a bit. If it's a good one, bury your noise in your glass and inhale. You'll like just smell booze at first, but eventually you'll be able to get some flavors out of it. I usually get dark fruit, something like figs. Then the flavor will make more sense.
if it's house scotch (or any kind of whiskey) I'll drink it on the rocks. if it's a nice bottle I add a drop or two of water. My brother claims there's a chemical process to how a tiny bit of water can open up the flavor. it sounds complicated so I'm inclined to believe him
The recipe I showed you is pretty much the gold standard for Margarita recipes. It's not a "boozy" drink. It's a normal drink. I'm guessing most of your friends drink vodka covered up with a ton of some sort of juice? You honestly should save yourself the effort and buy those people a big jug of sour mix and call it a day. Also, are you actually mixing the drink or just layering it? Here's the proper process...
Pint glass
Put all the ingredients into the pint glass.
THEN fill the pint glass with ice.
Cap the pint glass with the shaker tin.
Grasp it firmly with both hands
Face the tin towards the front (that way if it slips off, the glass goes behind you and not into your audience)
Shake it. HARD. Over your shoulder. Till tin gets cold and frost starts to form.
Take a double rocks glass with ice, crack your tin, making sure the liquid and ice are in the tin part, strain the margarita into the ice-filled double rocks glass.
Voila. This should produce something that barely smells boozy at all. That's why I'm thinking you're not properly assembling the drink. I've been tending bar for almost 8 years and I've never had a margarita returned to me.
EDIT: I'm saying this because you're putting a lot of effort into something that these people don't care about it. Unless you're tending bar professionally, there's no point in doing what you're doing for your friends.
I know how to mix a drink
Pun intended?
I wasn't being patronizing. This is how I see a great deal of people assemble a drink.
Put a couple ice cubes in a mixing tin.
Dump all the ingredients into it.
Limply shake the tin you were the queen waving at the adoring crowds.
Dump it in a glass.
Which results in a very badly made drink.
drunker cant be a word. oh well.
Class
Cigars, maybe? I think it's meant to be enjoyed by itself.
I have some gaoliang. It may have murderous intent when drunk straight. Maybe that is the point? Should I be mixing it with something?
What do I do with aquavit other than stick it in the freezer and then have very cold shots of it?
You mix Soju? I don't think I ever saw anyone mix Soju while in Korea. We just took shots of it, and your level of worth as a man was based on how many bottles you could drink.
Try swapping the gin out for Aquavit in a Corpse Reviver #2. Delicious.
Make a Sidecar.
What have you been having it made with? There are other numbers of them, maybe one of those? If you ask me, the Corpse Reviver #1 (With Brandy, Applejack, and Sweet Vermouth) is pretty blah.
1: Bell's Consecrator Dopplebock is fucking amazing, one of my favorite beers from their brewery (saying a lot imho).
2: I've been really liking Stoudt's Triple (Belgian Abbey-Style Ale); it's very sharp on the tongue but in a good way.
3: Don't recommend someone who only likes dark beers Dale's Pale Ale if you're trying to convert them. I like the stuff, but it won't appease someone used to stouts and such.
4: Damn, Avery Brewing Company's Collaboration not Litigation is pretty damn good. Add cheddar cheese that has been streaked with some dark ale flavor and you've got a fine meal.
5: I get to go to a 4 course dinner with beer pairing each course this Thursday and I'm pretty stoked. A guy from a local craft beer store teams up with this gourmet dining place and talks about delicious beer that I get to drink. Looking at the selection I'm very excited to taste some of these brews.
Blog, Playing Rules; Let's Play Demon's Souls; Let's Rock Brütal Legend; My Backlog
John Harris, Full Sail Brewing
2 vintages of Black Gold or Top Sail (Bourbon Barrel-Aged Imperial Stout and Porter respectively)
1998 Old Boilermaker (Bourbon Barrel-Aged Barleywine)
Ben Love, Hopworks Urban Brewing
Ace of Spades (Bourbon Barrel-Aged Imperial IPA)
Piledriver (Cabernet and Bourbon Barrel-Aged Belgian Strong Ale with Cherries)
Noggin Floggin (2009 Macallan Scotch Barrel-Aged)
Nick Arzner, Block 15 Brewing
Pappy’s Dark Ale (Bourbon Barrel-Aged Imperial Stout)
Golden Canary (Pinot Barrel-Aged sour Wild Ale)
Figgy Pudding (Brandy Barrel-Aged English Strong Ale)
Ben Edmunds, Breakside Brewery
Double Wit (Gin Barrel-Aged Sour Ale)
Aztec (Bourbon Barrel-Aged Chocolate and Chili Strong Ale)
It's going to be such a good evening. Been looking forward to this all week.
Last pint finished: MASSIVE! - (Gigantic Brewing)
Untappd: TheJudge_PDX
There was also a reward for a very large amount of points where they would make and name a beer after you, then have a tasting party with 8 people. If it wasn't so much I'd totally save the points up for it.
Also, for Chicago forumers, I know it's cliche but Longman & Eagle's cocktails really do live up to the hype.
Never heard of it before, interesting mish-mash of old and new. Looks like a place where 90% of the customers are wearing scarves regardless of the weather.
My friend who just got back from Korea tells me that Poju is apparently a common mix there (Powerade and Soju)
Can I ask why do you discard the ice in the shaking tin for even more ice in the next glass? I make drinks apparently, shittily, at home, cause I do the queen method.
If so, 'standard' method is to use fresh ice in the glass for looks and cold-factor, as the old ice has now been heated up by the shaking.
As for shaking, what type of 'tin' (haven't heard it called that) do you use? A two-cup Boston-style, or one with more of a lid/top? The lid style is a little easier to hold on to if you have trouble.
Click here for a horrible H/A thread with details.
Well, he said he does the Queen method, so probably still intact, :lol:
But yeah, that too.
I have never called it a 'tin'. Esh did first and since just a cursory read of this thread reveals that he knows the most (or at least sounds like he does) I figured I had been calling it by the wrong name.
Shit, I need to go across the street and get some more ice before the rest of this storm rolls in.
That's logan square for you! I tasted the bitter bourbon buck, the black cherry 101, the black thorn and something with tequila that's not on the drink menu online. It was an extra that we happened to see because we were by the service bar, and it looked good so we asked "What's that?" and the bartender said "Yours." Right place/right time. It was one of the only tequila cocktails I've ever really been impressed by (margaritas are good, but i've never had one that blew me away) and I wish I remembered what was in it. The bitter bourbon buck (bourbon, fernet branca, ginger beer) was really, really good though, and the bartenders are friendly and more than happy to make something up for you if you tell them what you like. It's right across the street from the blue line and they have a patio. (note: i do not work there, i just finally got around to going after three+ years of living here recently and was pleased that my friends hadn't been bullshitting me about how good it is).
In Fine Spirits up in Andersonville is also really good for cocktails, and I love their back patio, but I'm always horrified by how much money I wind up spending there.
Though this seems like a huge waste of ice.
However, it does taste pretty good. I did the real shake until frost came out, etc.
Waste of ice? It's water. That shouldn't be an issue unless you're living in a drought area.
The other problem here is that you putting "apple martini" and "shaken like a man" in the same sentence is weird.
Apple Martini is delicious. Plus, it gets me drunk. I also enjoy Vodka Gimlets, Gin and Tonic, Vodka + Anything, really.
I plan to finish up that Tanqueray a little later.
I'm just going to leave this here for you...
Apple martinis aren't girly - if you use the whole apple including stem & seeds.
If you didn't know, gin you really don't want to shake it - just some gentle stirring.