A few months ago I went to canon bar in Seattle and had their signature cocktail which was really good. A week ago I saw the video for the recipe in YouTube and decided to try it. https://www.youtube.com/watch?v=m378...e_gdata_player

I made it today but instead of using one of those molecular whippers I just mixed half an ounce each of cointreau, lemon juice, and egg whites and whipped them using an aero latte milk foamer. It came out really good so I wondered what else I could use it for. Let's see, cointreau, lemon juice... Of course, a sidecar with foam on top!

Here's the result:



The foam was good but I'll add a quarter ounce of simple syrup to it next time as it was quite sour. This was a fun variation that I'll start trying with other cocktails. Looks quite flashy too!

ET,

Sweet!

Hey guys,

My friends is in the process of starting his Vodka line and it's getting pretty rave reviews. It's infused with different fruits in a pretty perfect way. I could probably live off the Chili Vokda just straight. If you're interested in checking it out:

http://www.infusevodkas.com/ . Should be expanding pretty soon.

Thanks, and sorry for the advertisement =X

Wow Timon, looks amazing.

Thanks! The foam was fairly easy to make. using the milk foamer saves a lot of effort, but you can also dry shake the mix until you get the desired consistency on the foam. Quick tip: do not try to add ice and shake as you would do for a sour, it will only water down the foam and make it not stay on top of the drink.

It's about time to start making some Rock n' Rye for the holidays. Last year I only made 1.5L and ran out quickly, this year I'm making 9L.

This stuff tastes terrific neat, on the rocks, w/ hot apple cider, or in a spiced cider toddy if you're adventurous. Here's the recipe I use from Modern Mixologist:

750ml Rye whiskey (Old Overholt is cheap and solid)
1/2c wnflavored rock candy
1 dozen whole cloves
1 quartered small orange
1 quartered lemon
2 sticks cinnamon
1.5oz jamaican rum

Place ingredients in large mason jar for two weeks. Strain through cheesecloth and rebottle.

Squash,

That sounds awesome, thanks. I've never gotten very into mulled liquor, but I may have to try this for the big family Thanksgiving get together this year.

Critique my recipe:

50 ml water
1.5 oz apple juice
2 tbsps sugar
1 gal alcohol

Mix braless.

Huh?

Add a dash of orange bitters and garnish with a cigarette butt. In college, we called this a "Summer Breeze."

The Mrs. spent the other night making shrubs, or drinking vinegars, for our bar. Pretty trendy I know but damn are they good. Basically a simple syrup with red wine vinegar. For one she macerated blackerries cold with sugar and then added vinegar, a bit of lemon and lemon zest. The other she did hot on the stove. The cold prepared is brighter but not as sweet. We haven't created the cocktails yet.

Also made a thyme simple syrup that is amazing. These are all very quick and easy and will make some amazing drinks.

Kjs,

Shrub is like the new chartreuse here, super trendy and popular. I'm all for it though, super delicious cocktails.

Serious bourbon drinkers [I do not partake]: Maker's Mark, Woodford Reserve, other easily obtainable label?

Najdorf,

I like Woodford quite a bit, though it might be too sweet or have too much vanilla overtone for some. Bulleit is cheaper, and is good, with more of a classic upfront bourbon burn. Maker's is totally fine, but kind of the budweiser of bourbon. A couple of solid higher shelf choices would be Elijah Craig and Blantons.

I'm honestly not that much of a bourbon drinker, so someone else could probably steer you better than I

Some context would help. Buying for cocktails, Rx, neat, 1n1, etc drinking? Buying for what crowd?

I'm in PA so prices may vary (nor is price the deciding factor).

That said I'm of the opinion Woodford is entirely too sweet and more importantly way overpriced.

Bulleit is very very solid and a great price.

Comparing Elijah Craig and Blantons is something I don't understand. Blantons is certainly a higher shelf bourbon. Craig is not. It's decent but pretty much the same price as Bulleit and I'd never pick it over the Bulleit.

Eagle Rare is well worth a look as well in the Bulleit/Craig price range.

I use Buffalo Trace as they output Blantons. The latter I really like, and Trace is fine with tons of ice or in cocktails. If you want to drink bourbon for bourbon, just with a bit of ice, I would talk up Blantons.

Don't sleep on Willett. It's a solid bourbon that is slightly cheaper than Blanton's.

Naj: there's a huge whiskey thread in EDF with lots of bourbon discussion. My go-to in this price range is eagle rare 10, but I also think makers and bulleit are just fine.

D: Willetts are some of my favorite bourbons, but their lowest priced offering, the pot still bottle, is terrible IMO.

I meant Basil Hayden's oops. Shouldn't be posting sick

Folks,

This is how far behind the times the BBC is - it's only just talking about the amaro/bitter revival!

link to BBC article here.

Beautiful picture to head the article though:



And to keep it good and British, a note that the Queen has finally developed a taste for her mum's old tipple, Gin and Dubonnet. *shudder*...so bitter.

P

Anyone have any cocktail rec's involving kaffir limes?

regged just to say thanks to Clare Quilty and other participants for this great thread. Loved the educational and entertaining Q&A and glad to see that the conversation is continuing. Looks like there's a good mix of pros, home enthusiasts, and beginners all talking cocktails.

looking forward to contributing to the thread (and will probably be sighted in the EDF Whisky and Beer threads too).

Made that rye maple fizz from Rickhouse someone posted above. Came out looking and tasting nice:

Thanks MF, somehow missed this the first time around. Please do contribute, thread's pretty dead lately.
That looks great.

+1 to that looks great.

Awesome amount and seemingly the perfect consistency for the fizz. Nice work.