Saturday, 3 September 2016

Advanced Techniques - How To Make Clear Ice

quote [ Create beautiful, clear ice without expensive equipment ]

Nice technique. Also cocktail/booze thread.
[SFW] [food & drink] [+8 Informative]
[by avid@10:40pmGMT]

Comments

Mr. Langosta said @ 2:06am GMT on 5th Sep [Score:1 Informative]
I've been drinking Moscow Mules all summer, and my two tips there are Bundaberg ginger beer and using the juice from half of a lime. I've tried a lot of ginger beers and that one's the best.

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Over fall and winter I'll drink martinis. Not liking olives, I make Gibsons - which sub a cocktail onion. Cocktail onions are absolute shit, so I make my own. It seems bothersome, but it is unquestionably worth while. I get raves on there's little bastards even from the traditionalist martini crowd. And you can be the weirdo that takes a little vial of his own goddamn onions to the cocktail bar. The little oily hint of heat from the dried chili really sets it off.

1 pound, pearl onions
1/2 cup, sherry vinegar or white vinegar
1/2 cup, cider vinegar
1/2 cup, water
1/2 cup, salt
1/4 cup, sugar
1/2 teaspoon, mustard seed
24 juniper berries
12 peppercorns
6 allspice berries
1 rosemary branch or 1 teaspoon, dried rosemary
1 dried chile pepper
1 cup, dry vermouth

Add all of the remaining ingredients except the vermouth to a medium-size saucepan and bring to a boil. Add the onions to the saucepan, reduce the heat, and simmer for 2 minutes. Remove the pan from the heat and allow the onions to cool in the liquid. Stir in the vermouth. Transfer the cooled onions and liquid to a container with a tight-fitting lid. Store in the refrigerator.

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Finally, this is my special occasion / holiday cocktail, and I can't recommend it highly enough. Please try this.

The Martinez Cocktail

2 oz Italian vermouth (Carpano Antica)
1 oz Old Tom Gin
2 dashes Boker’s bitters (Angostura; Fee’s orange)
2 dashes Maraschino liqueur (Luxardo)
avid said @ 10:45pm GMT on 3rd Sep
One of the best kept secrets in the liquor world is the quality and variety of Cognacs and Armagnacs that you can find in France. Next time you are there, find a family distillery or outlet and get a wonderful treat.

I fear that if it gets out, it will be just like Japanese whiskey, which has more than doubled in price, and suffered severe shortages for old bottles, under the crushing and undiscerning demand of Chinese tourists.
HoZay said @ 10:58pm GMT on 3rd Sep
We won't tell anyone.
eidolon said @ 6:53pm GMT on 4th Sep
Well except the whole internet. But who even uses that?
lilmookieesquire said @ 4:33am GMT on 4th Sep
I wonder if an ice all mold and an insulated cup is easier.
mechanical contrivance said @ 1:34am GMT on 5th Sep
Everyone needs a hobby, I suppose.

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