Like I'm not even kidding. I don't understand how tonic water is a thing. It's not even like "Hm, I don't care for this". I drink a small mouthful and my body has a violent, visceral reaction like I stuck my hand in a fire.
I'm not saying that it tastes bad, I'm saying my body is convinced that it is poison
It's kind of a cilantro situation. Depending on how your taste buds are wired, some folks get a refreshingly acerbic hint of bitterness, some people get a drink that tastes like it swapped out the gin for turpentine.
The Taste of Quinine: It's In Your Bitter Genes.
Jedoc on
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#pipeCocky Stride, Musky odoursPope of Chili TownRegistered Userregular
Tonight I bought a cheap-ass bottle of Seagram's vodka and a big jug of Zing Zang Bloody Mary mix.
Zing Zang is still my favorite BM mix, and this Seagram's isn't the worst thing.
Zing Zang is one of the more popular bloody mary mixes found in a lot of bars (and with good reason) since it has a good blend of spices and heat; Major Peters has a bit more horseradish flavor than most folks like, but I think it's pretty dang good. Still, the best mix is one you make yourself, suited to your particular tastes; keep in mind that it only gets better over time, so make your "perfect" mix the day before, leave it in the fridge, then taste it the next day. You'll definitely notice a difference.
There's a lot of variety in the tonic water you can get now and not all of them are way sweet (ymmv, I drink my coffee black and my liquor straight so my bitterness tolerance is at least middling). I got a six pack of this stuff from my grocery store and the difference was a big shock to me (this is old news to a lot of you but I am a G&T babby).
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Dyshow am I even using this gunRegistered Userregular
Like I'm not even kidding. I don't understand how tonic water is a thing. It's not even like "Hm, I don't care for this". I drink a small mouthful and my body has a violent, visceral reaction like I stuck my hand in a fire.
I'm not saying that it tastes bad, I'm saying my body is convinced that it is poison
To slightly change the subject, this is my reaction to basically any liquor for some reason. I don't know if it's just a taste I have to work more towards acquiring or what.
I'm legit bummed about this because I have been all about expanding my tastes in food and drink the past couple years, and this just seems like a wall I can't quite tackle.
Tonight I bought a cheap-ass bottle of Seagram's vodka and a big jug of Zing Zang Bloody Mary mix.
Zing Zang is still my favorite BM mix, and this Seagram's isn't the worst thing.
Zing Zang is one of the more popular bloody mary mixes found in a lot of bars (and with good reason) since it has a good blend of spices and heat; Major Peters has a bit more horseradish flavor than most folks like, but I think it's pretty dang good. Still, the best mix is one you make yourself, suited to your particular tastes; keep in mind that it only gets better over time, so make your "perfect" mix the day before, leave it in the fridge, then taste it the next day. You'll definitely notice a difference.
This is true, I think at this point the only things I need to buy to make a decent Bloody Mary are Worcestershire sauce and tomato juice. I've got the dry seasonings I like, and I've got horseradish, hot sauce, and pickles/their juice.
jgeis on
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webguy20I spend too much time on the InternetRegistered Userregular
Ohhh yea, mixed up my ratio of simple syrup and lime juice in my daiquiri. Fuck that is sweet! luckily I had enough room in the glass to add more lime juice.
Hey @Lost Salient, I know you said you don't like sweet, but how do you feel about rum? I feel like that may be relatively available in your part of the world.
I've had funky Fiji rums that rival the water content of any Jamaican I've had, and then there's one of rum's close cousins, Batavia Arrack...
StraightziHere we may reign secure, and in my choice,To reign is worth ambition though in HellRegistered Userregular
If you insist on drinking rum, drinking arrack is an acceptable solution
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
I don't care for rum.
Also it makes me throw up like WHOA. I assume because of the sugar.
The interesting thing about Singapore is that there is no derth of choice, actually... If you have the dollars. You can get a LOT of variety. But because of the heavy tax leveled on liquor it's all bananas expensive.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Oh man, I was waiting for this to return solely because of this news story. I want to try this so bad and I will probably never be able to afford to! ( They should discount it for us Canadians who lived nearby!)
A single pallet of peated malt was untouched by the 2 week forest fire, but got smoked out HARD, is gonna be a smokey as hell whisky and I want to try it so bad.
LasbrookIt takes a lot to make a stewWhen it comes to me and youRegistered Userregular
edited February 2017
So one of the local chains is having a big sale and I'm looking at stuff but am struck by indecision.
Anyone have any good whiskey recommendations? I'm currently waffling between a Glenfiddich 15 year for 57 bucks or a bottle of Blade and Bow and a bottle of Bulleit for about the same price.
I think the Glenfiddich might be wasted on my unrefined palate.
I ain't really know much about aquavits, although I did help make glögg once?
Y'all inspired me so I ran down the list of my current liquor cabinet
Maker's Mark bourbon
High West American Prairie bourbon
High West Campfire
Nikka's Miyagikyo Single Malt
Oban
Dalwhinnie 15-year (thanks @Veldrin)
Tres Generaciones reposado (also a gift)
Patron añejo
Hendrick's gin
Poltergeist unfiltered gin
Tanqueray
Russian Standard vodka
Absolut vodka
Cointreau
Alipus San Baltazar mezcal
Siecle d'Or cognac
Pimm's No. 1
Ron Abuelo añejo rum
Sweet vermouth
Dry vermouth
Pernod
Campari
Angostura bitters
fancy handmade bitters
And my wishlist is currently:
Aperol
Benedictine
Frangelico
Fernet
Peychaud's
Grenadine
Lillet Blanc
St. Germain
...I don't know if I should feel proud of myself now or like. Worried.
i don't have a liquor cabinet because the idea of booze lasting more than a few days on my shelf is alien.
some times my freeze has vodka in it, tho
so...be proud?
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LasbrookIt takes a lot to make a stewWhen it comes to me and youRegistered Userregular
I was brewing beer today (a cream ale in case you were wondering) and I only needed ~1.75 oz of hops pellets for the recipe and I had 2 oz so I decided to try something crazy and cracked open one of those little glass tonic water bottles (I usually try to keep a couple in my fridge at all times) and dropped 2 pellets in. About 5 hours later I checked up on it and wow does this make a pretty great, if unconventional, G&T.
I used a mesh strainer to make sure no little hops bits would float around in the drink but most of the hops particulate rushed out with a lot of foam when I every so slowly cracked it open. Think Mentos + Diet Coke but less extreme. The carbonation + lots of surface area makes many, many bubbles resulting in a small mess on my kitchen counter.
The tonic has the most amazing sweet floral hops note to it, but because it was kept in the fridge not too much bitterness was transferred. The aroma is seriously strong, almost overwhelming, but in a good way. The front end of taste is very sweet (likely the sugar in the tonic) and a strong grassy flavor from the hops which complements the aromatics from the gin very nicely. The back end has that light astringent bitterness from the tonic mixed with an earthy bitterness provided from the hops. The cocktail was a neat greenish-yellow color too. I think I have just enough left to make another so I'm going to go do that now :biggrin:
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webguy20I spend too much time on the InternetRegistered Userregular
I was brewing beer today (a cream ale in case you were wondering) and I only needed ~1.75 oz of hops pellets for the recipe and I had 2 oz so I decided to try something crazy and cracked open one of those little glass tonic water bottles (I usually try to keep a couple in my fridge at all times) and dropped 2 pellets in. About 5 hours later I checked up on it and wow does this make a pretty great, if unconventional, G&T.
I used a mesh strainer to make sure no little hops bits would float around in the drink but most of the hops particulate rushed out with a lot of foam when I every so slowly cracked it open. Think Mentos + Diet Coke but less extreme. The carbonation + lots of surface area makes many, many bubbles resulting in a small mess on my kitchen counter.
The tonic has the most amazing sweet floral hops note to it, but because it was kept in the fridge not too much bitterness was transferred. The aroma is seriously strong, almost overwhelming, but in a good way. The front end of taste is very sweet (likely the sugar in the tonic) and a strong grassy flavor from the hops which complements the aromatics from the gin very nicely. The back end has that light astringent bitterness from the tonic mixed with an earthy bitterness provided from the hops. The cocktail was a neat greenish-yellow color too. I think I have just enough left to make another so I'm going to go do that now :biggrin:
so the recipe i've got is just 8 litres of water, 1.5 kg of honey and then 10 days in a huge jar (maybe a few more if you find it a bit sweet), 1 day in bottles to carbonate (if you are into that sort of thing) and then it gets kept in the fridge
seems pretty simple, and I'm kinda tempted to just go with it at first and then learn more complicated things later. My housemates are kinda weirded out by the idea of carbonated mead, especially since the last time we got our hands on some proper bottles, it was designed to be heated and then drunk, but I'm intruiged.
Like, you can just make mead with honey and water?
If there's two things I have in abundance, it's that. I could be drunk as a lord right now.
A traditional mead is water honey and yeast yeah.
Most of the time you don't even want to heat the must either cause you can burn away the aromatics from the honey. Just sanitize everthing really good.
Combo up Four Roses Small Batch and Henry McKenna Bottled-in-Bond bottles at that price.
Late on this, but Four Roses Small Batch is one of my favorites. Everything in the Four Roses line is better than you would expect it to be at the price point.
Like, you can just make mead with honey and water?
If there's two things I have in abundance, it's that. I could be drunk as a lord right now.
recipe i've got is just that. apparently you want raw honey, because a lot of the stuff that gets sold is pasteurised, and it says you're gonna want purified water, and to have gone and sterilised all your jars and bottles and etc.
So one of the local chains is having a big sale and I'm looking at stuff but am struck by indecision.
Anyone have any good whiskey recommendations? I'm currently waffling between a Glenfiddich 15 year for 57 bucks or a bottle of Blade and Bow and a bottle of Bulleit for about the same price.
I think the Glenfiddich might be wasted on my unrefined palate.
Get that 15 year it's good.
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
edited February 2017
IS IT THE SPEC'S SALE?
I have no idea what Blade and Bow is but if High West is on sale, buy that.
Yesterday at the bar I was talking with one of the bartenders and we tried a limited release High West aged in vermouth and syrah barrels. It was interesting and VERY strong. A little spicy sort of? Then we had a bottled in bond straight rye from Colonel E.H. Taylor, which I hadn't had before, which I liked more.
Lost Salient on
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Posts
It's kind of a cilantro situation. Depending on how your taste buds are wired, some folks get a refreshingly acerbic hint of bitterness, some people get a drink that tastes like it swapped out the gin for turpentine.
The Taste of Quinine: It's In Your Bitter Genes.
Need some stuff designed or printed? I can help with that.
It's hella sweet and gross.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
There's a fair amount (too much, if you ask me) of sweetener added to it.
But quinine is real bitter, as is straight cinchona bark.
Zing Zang is still my favorite BM mix, and this Seagram's isn't the worst thing.
gin is also terrible without the tonic water to go with it
(imo)
but they're listening to every word I say
I think
you'll find that you mean manhattans
Also aheheheheheheh BM mix.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Zing Zang is one of the more popular bloody mary mixes found in a lot of bars (and with good reason) since it has a good blend of spices and heat; Major Peters has a bit more horseradish flavor than most folks like, but I think it's pretty dang good. Still, the best mix is one you make yourself, suited to your particular tastes; keep in mind that it only gets better over time, so make your "perfect" mix the day before, leave it in the fridge, then taste it the next day. You'll definitely notice a difference.
To slightly change the subject, this is my reaction to basically any liquor for some reason. I don't know if it's just a taste I have to work more towards acquiring or what.
I'm legit bummed about this because I have been all about expanding my tastes in food and drink the past couple years, and this just seems like a wall I can't quite tackle.
This is true, I think at this point the only things I need to buy to make a decent Bloody Mary are Worcestershire sauce and tomato juice. I've got the dry seasonings I like, and I've got horseradish, hot sauce, and pickles/their juice.
Woops!
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I've had funky Fiji rums that rival the water content of any Jamaican I've had, and then there's one of rum's close cousins, Batavia Arrack...
Also it makes me throw up like WHOA. I assume because of the sugar.
The interesting thing about Singapore is that there is no derth of choice, actually... If you have the dollars. You can get a LOT of variety. But because of the heavy tax leveled on liquor it's all bananas expensive.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
cbc.ca/news/canada/edmonton/distilling-the-beast-fort-mcmurray-captures-wildfire-in-a-bottle-1.3822005
A single pallet of peated malt was untouched by the 2 week forest fire, but got smoked out HARD, is gonna be a smokey as hell whisky and I want to try it so bad.
Anyone have any good whiskey recommendations? I'm currently waffling between a Glenfiddich 15 year for 57 bucks or a bottle of Blade and Bow and a bottle of Bulleit for about the same price.
I think the Glenfiddich might be wasted on my unrefined palate.
Steam
The solution is to do what I do and make your own tonic syrup.
I end up using something along the lines of 25%-30% or what the recipie calls for and use vodka help preserve the syrup.
Satans..... hints.....
i don't have a liquor cabinet because the idea of booze lasting more than a few days on my shelf is alien.
some times my freeze has vodka in it, tho
so...be proud?
Those look interesting, sold. Got them both for 50 bucks, which was honestly less than I figuring I was gonna spend tonight so good deal.
Steam
I used a mesh strainer to make sure no little hops bits would float around in the drink but most of the hops particulate rushed out with a lot of foam when I every so slowly cracked it open. Think Mentos + Diet Coke but less extreme. The carbonation + lots of surface area makes many, many bubbles resulting in a small mess on my kitchen counter.
The tonic has the most amazing sweet floral hops note to it, but because it was kept in the fridge not too much bitterness was transferred. The aroma is seriously strong, almost overwhelming, but in a good way. The front end of taste is very sweet (likely the sugar in the tonic) and a strong grassy flavor from the hops which complements the aromatics from the gin very nicely. The back end has that light astringent bitterness from the tonic mixed with an earthy bitterness provided from the hops. The cocktail was a neat greenish-yellow color too. I think I have just enough left to make another so I'm going to go do that now :biggrin:
what kind of hops was it?
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
all I really need for it is a small bar fridge, a 10-litre jar and a bottle-capping machine
Steam // Secret Satan
I'm 2 months from pitching. Probably 4 to 6 more to go.
Boy I wish I started smaller so I could have cold crashed it.
But I wanted to go full hipster and started with 5 gallons starting volume.
seems pretty simple, and I'm kinda tempted to just go with it at first and then learn more complicated things later. My housemates are kinda weirded out by the idea of carbonated mead, especially since the last time we got our hands on some proper bottles, it was designed to be heated and then drunk, but I'm intruiged.
Steam // Secret Satan
If there's two things I have in abundance, it's that. I could be drunk as a lord right now.
A traditional mead is water honey and yeast yeah.
Most of the time you don't even want to heat the must either cause you can burn away the aromatics from the honey. Just sanitize everthing really good.
There is a good subreddit for mead making.
Late on this, but Four Roses Small Batch is one of my favorites. Everything in the Four Roses line is better than you would expect it to be at the price point.
recipe i've got is just that. apparently you want raw honey, because a lot of the stuff that gets sold is pasteurised, and it says you're gonna want purified water, and to have gone and sterilised all your jars and bottles and etc.
Steam // Secret Satan
Get that 15 year it's good.
I have no idea what Blade and Bow is but if High West is on sale, buy that.
Yesterday at the bar I was talking with one of the bartenders and we tried a limited release High West aged in vermouth and syrah barrels. It was interesting and VERY strong. A little spicy sort of? Then we had a bottled in bond straight rye from Colonel E.H. Taylor, which I hadn't had before, which I liked more.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN