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I drank every cocktail

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Re: I drank every cocktail

#181

Post by vrosas »

Jedd wrote: post #157

I was both a) delighted and b) disappointed to discover, in my late 40's, the negroni, at a hotel in Brisbane Australia - because a) it became my favourite cocktail, and b) I'd somehow never had one before. It's not, at first glance, a complex drink - but has somehow become surprisingly popular the past few years. Experimenting with variations on the original brand-name elements is doubtless a big part of the fun - C…

I discovered the negroni sbagliato on holiday in Italy just a few weeks before it blew up on tiktok. Still my go-to summer drink.

Re: I drank every cocktail

#182

Post by vrosas »

lordleft wrote: post #78

I found this to be a pretty charming blog post & an enjoyable read. Does anyone else feel like some of the newer entries in the IBA list seem a bit contrived, maybe to promote a particular type of spirit?

The aperol spritz is one of the greatest marketing achievements in our lifetime and no one even noticed.

Re: I drank every cocktail

#183

Post by Rooster61 »

wrsh07 wrote: post #169
Avalaxy wrote: post #109

Earlier quoted context omitted.

> A bartender uses copious amounts of ice. It's for a reason. $$$$$$$$$

In _regarding cocktails_, the note from the author is that it's better to have a cold drink with too much ice than one that isn't staying cold The tacit advice is to drink faster than the ice melts (and if there is no ice, enjoy quickly) Anecdotally at home and out, I've found I agree. But it could be a mental trick

Interesting that the size of the ice is not mentioned. I find large pieces of ice to be ideal as they cool the drink for longer yet don't overly water down the drink due to less surface area melting off.

Also, I HATE when bartenders add too little ice to shaken drinks and end up shaking it to oblivion. Makes me not want to order drinks from that particular bar.

Re: I drank every cocktail

#184

Post by codyb »

avanai wrote: post #76
crystal_revenge wrote: post #54

Earlier quoted context omitted.

My advice would be: Every cocktail has an unlisted ingredient that makes or breaks the drink - ice water. Shaking or stirring a cocktail doesn’t just make it colder, it dilutes it as well. Getting this right is very often the difference between a good and bad drink. I demonstrated this once when a friend complained that it was so hard to get a good cocktail, especially getting good ingredients. All they had in their…

The other magic ingredient is salt. A tiny pinch of salt can balance out sour and bitter flavors in surprising ways, and be otherwise undetectable. I’ve “fixed” a lot of cocktails that way.

A little pinch of salt in the water is recommended for drip coffee as well to add a pop to the flavors and reduce bitterness.

Re: I drank every cocktail

#185

Post by Karawebnetwork »

ReptileMan wrote: post #100
antognini wrote: post #77

If anyone is interested in getting into cocktails I really can't recommend Cocktails with Suderman enough. The early posts are free and go into the theory of how cocktails are structured and why they work. Once you start to understand the structure of the major cocktails it makes it a lot easier to understand how you can play with the ingredients and make something new. For instance, tons of cocktails fall into the "…

My rule of thumb for cocktails is - they were created to mask the flavors of shitty base liquors so this is what should be used. The best old fashioned comes from jim beam white label. Unless you use some really strong medicinal smoked whiskeys you probably won't be able to pick up much of the delicate flavors from the good stuff with so much syrup and bitters in it. and if you want to add complexity - just make a mo…

When I treat myself to an expensive bottle as a treat, I go against conventional wisdom and use it at least once to make my favourite cocktails. While I agree that a simple bottle is best suited for cocktails, I can't remember an expensive base liquor ever spoiling a cocktail. For some, this is a waste because the premium taste takes a back seat to the cocktails, but often the result is better due to the subtle flavour profile of higher-quality spirits.

Re: I drank every cocktail

#186

Post by reverendsteveii »

antognini wrote: post #77

If anyone is interested in getting into cocktails I really can't recommend Cocktails with Suderman enough. The early posts are free and go into the theory of how cocktails are structured and why they work. Once you start to understand the structure of the major cocktails it makes it a lot easier to understand how you can play with the ingredients and make something new. For instance, tons of cocktails fall into the "…

This. As someone for whom food & bev was a career for 18 years and now it's a dedicated hobby Suderman is the Salt Fat Acid Heat of booze. It's graduating past memorizing recipes and into theory and framework.

Also please God pour out that old vermouth, get a new one and put it in your fridge.

Re: I drank every cocktail

#187

Post by jjice »

owenversteeg wrote: post #19

For those that are getting into cocktails, by far the best piece of advice I can give is: know when the quality of ingredients matter and when they don’t. If it’s a very sugary/salty drink, or people are smoking, or already drunk, most people won’t care, but for a lot of cocktails the ingredients make a massive difference. The best bang for your buck is Carpano Antica, a sweet vermouth with real complexity to it; the…

> know when the quality of ingredients matter and when they don’t.

Very good point. The first time I had a Gin and Tonic with a fresh squeezed lime half and a good tonic water was mind blowing. I had thought that sour mix was just as good as a fresh lime and that all tonic water was the same, but man I was wrong.

Re: I drank every cocktail

#188

Post by reverendsteveii »

Avalaxy wrote: post #109
matsemann wrote: post #104

Earlier quoted context omitted.

My second advice would be ice ice ice. A bartender uses copious amounts of ice. It's for a reason. If you make a mojito at home and just chuck two ice cubes in, you will either get waaayyy too much soda in when filling the glass, a too hot drink, too watered down etc.

> A bartender uses copious amounts of ice. It's for a reason. $$$$$$$$$

it's really not though. you're getting 1.5 oz liquor whether I put it in a shot glass, a rocks glass with no ice, a rocks glass with half a scoop of ice, a shaker with a full scoop of ice and then strain into a martini glass, a highball glass full of ice, a pint glass with no ice, w/e. Most mixers are so dirt cheap compared to the tremendous margin on alcohol that it doesn't make a ton of difference.

Re: I drank every cocktail

#189

Post by bongodongobob »

Avalaxy wrote: post #109
matsemann wrote: post #104

Earlier quoted context omitted.

My second advice would be ice ice ice. A bartender uses copious amounts of ice. It's for a reason. If you make a mojito at home and just chuck two ice cubes in, you will either get waaayyy too much soda in when filling the glass, a too hot drink, too watered down etc.

> A bartender uses copious amounts of ice. It's for a reason. $$$$$$$$$

Yeah, I have a 22 year old friend who thinks this as well. His drinks are fucking terrible.

Re: I drank every cocktail

#190

Post by FuriouslyAdrift »

antognini wrote: post #77

If anyone is interested in getting into cocktails I really can't recommend Cocktails with Suderman enough. The early posts are free and go into the theory of how cocktails are structured and why they work. Once you start to understand the structure of the major cocktails it makes it a lot easier to understand how you can play with the ingredients and make something new. For instance, tons of cocktails fall into the "…

Vermouth, like wine, has a short shelf life once opened and really should be chilled to keep it's flavors.
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