blursed_gin
submitted by /u/ShavingRyansPrvts [link] [comments]
Posts
Madrone syrup
Today I went to the forest, picked up some madrones and made a batch of syrup out of it... Does anyone have any suggestions on what to make with it? submitted by /u/ropra7645 [link] [comments]
Cranberry Grenadine? Any suggestions for if it's possible?
I have a lot of cranberries in my fridge due to the holidays , and there is no way I'm going to use them all for sauce. I was thinking about making a grenadine like syrup from some of but have no idea if it's even possible or how to get a good grenadine-esque taste submitted by /u/Beatlemania_713 [link] [comments]
My 2nd favorite beer cocktail so far. Guinness and melted chocolate. Just about a tablespoon to a bottle
submitted by /u/Elvis-Mclaughlin [link] [comments]
Longevity of shrubs?
Made mid to late summer, kept cold and tightly bottled the entire time. Two were cooked / one was cold processed. I've read shrubs are good for 6 months and also read 3 years, and a variety of time frames in between. They smell nice - no funky odors - which to me says drink away but.. I don't want to chance things before the holidays. Thanks in advance! submitted by /u/joyeux_prankster [link] [comments]
Trying to post cocktails every once in a while. Hope you like it
"bartender, give me something that will lift me up, and then f**k me up will ya." The espresso martini. 1 shot espresso 1 shot coffee liqueur 1 shot vodka ¼ shot rich simple syrup (2 Suger:1 water) https://www.instagram.com/p/CXUE8Zeq3-W/?utm_medium=share_sheet submitted by /u/emrald01 [link] [comments]
Golden Fassionola
Had a delicious cocktail last night with coconut washed rum, mezcal, montenegro, golden fassionola, and egg. I've only been able to find red fassionola recipes on line. Anybody have a recipe or commercial resource for the golden variety? submitted by /u/jakeb60 [link] [comments]
Mezcal from Mexico
Hey guys, A friend of mine travels to Mexico tomorrow and i hope he saves enough space for me to bring me a Mezcal. Which ones are easy to get, great for mixing and not too expensive? I usually mix a lot with gin and just started to expand to rum. Any help is appreciated. submitted by /u/ZedsDeadZD [link] [comments]
Need Help w/Clarified Milk Punch
Howdy everyone, I'm on batch 4 of this recipe .Only difference is that I'm using Bacardi gold rum instead of the spirit he mentioned. Out of 4 attempts, only 1 has been clear. The rest have been pretty cloudy. I've read a bunch of guides online, I've been sure to add the punch to the milk, let it sit for an hour, filter through plenty of layers of cheese cloth as slowly as possible. Run it through a coffee filter once or twice to finish. Didn't heat the milk because a few videos said it didn't matter. The first batches were only half batches, they filtered through very quickly. Batch 3 was a full batch. I used fresh lemon juice that time, upped the cheese cloth layers, and allowed the punch mixture to cool for a while before adding it to the milk. It took ages to strain, but it was perfectly clear after only one pass. Barely even needed to run it though the coffee filter. Batch 4 I followed the same process, but I used weights instead of the cup measure. C...
Garnish Logistics Thread
I've always ran bar programs with a focus on minimalism/sustainability so garnishes were either non-existent/express&discard or simple enough to be done on the fly to order (mint sprig/charred rosemary/fresh citrus wheels/etc.). Don't have a problem at all with intricate garnishes it was just never my style (also, I'm a total Dave Arnold fanboy). Now I'm running a few programs where the owners want over the top garnishes that will play well on Instagram but also want it done at high volume and low cost/waste. Curious about peoples most intricate garnishes that they managed to make work in a medium-high volume setting. How did you manage production/service/storage during service/maintaining freshness between shifts? submitted by /u/DivebarDisco [link] [comments]
Question about “Aging” eggnog that include egg whites
My favorite eggnog recipe is from NPR and includes whipped egg whites and sugar folded into the creamy boozie mixture. I want to give out some eggnog as gifts to people but don’t want my mason jars of nog to go bad. I know the main eggnog component can sit for months in the fridge, but the Alton Brown recipe doesn’t include the egg whites. Will that addition cause me any issues? submitted by /u/wedgiey1 [link] [comments]
Which whiskey to use?
I need some help and suggestions with a Christmas gift idea, and I am in over my head a bit. On a whim, I decided I would make an infused whiskey, and I already picked up the ingredients for the infusion based on the flavor profile I was wanting to make and would figure out the details later. I have Lapsang souchong loose leaf "tea", vanilla beans and a smoky toasted marshmallow simple syrup. I was wanting to pair this with a whiskey, my goal being a smoky, slightly sweet, warm campfire flavor. I should mention that I do not particularly like whiskey myself, so I don't know much about it, and I do not have much experience making mixed drinks in general. (For full disclosure, I should tell you that my great Halloween cocktail idea was mixing midori, blue curacao, and limoncello. The liquor store was bare and I came up with it on the fly. Even the guy in the store behind me asked what in the world was I making, and I told him that I have no idea. That should have been my c...
I will be visiting Orlando, FL next week and will be visiting duty free shop on my way back (MCO Intl). Any suggestions what can I buy? Something american like a good bourbon or rye
I am from Puerto Rico so cheap rums we get here. I am thinking something americano so i can save some bucks Thank you submitted by /u/Cloutweb1 [link] [comments]
Follow up to my Szechuan-infused vodka. I’ve labeled it and plan to serve as a mule
submitted by /u/pantaleonivo [link] [comments]