or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › What are you drinking right now?
New Posts  All Forums:Forum Nav:

What are you drinking right now? - Page 720

post #10786 of 14334
JM always refers to used casks. I guess it's much more exciting to play with different casks... Scotch, Bourbon, Shery, ...
Anyway, good luck with your first batch, Piob!

One comment on JM's blog post about barrel aging was particularly interesting -- I guess it would be very exciting to get liquors aged in Negroni (or whatever) casks. icon_gu_b_slayer[1].gif
post #10787 of 14334
I figure my batch of manhattans will impart some flavour and have not decided what to put in after that. I'm thinking I can take my standard 8 year old Wiser's and have it both "age" and suck up some hints of the manhattan...but that's two whisky plays. Hmm, decisions, decisions. smile.gif
post #10788 of 14334
Here is Jeff's blog entry where it all started: http://www.jeffreymorgenthaler.com/2010/barrel-aged-cocktails/ Reading more to see if it talks of sourcing that Madeira cask.
post #10789 of 14334
Quote:
Originally Posted by Piobaire View Post

Here is Jeff's blog entry where it all started: http://www.jeffreymorgenthaler.com/2010/barrel-aged-cocktails/ Reading more to see if it talks of sourcing that Madeira cask.
tounge.gif
Quote:
Quote:
Originally Posted by brent butler 
jeffrey, can you recommend a source for madeira barrels?
Quote:
Originally Posted by Jeffrey Morgenthaler 
Brent
I’m not sourcing the madeira casks, I’m merely finishing whiskey casks for about six months with madeira and then using the barrel as a quasi madeira cask.

Some guy wrote that he lived in the Madeira region and got a barrel from a local producer. I'm sure they would send you some. The problem is the shipping.
post #10790 of 14334
Nice find! I guess I'm going to have to get a 1 litre and fill it with cheap wine. laugh.gif
post #10791 of 14334
See you in six months.
post #10792 of 14334
Mojitos

Barbancourt White, lime juice, mint, San Pellegrino, demerara simple syrup.
post #10793 of 14334
^No point using nice ingredients in a mojito if you aren't gonna make it right. I evangelize about this recipe because after having one, I could never make it any other way.

Take half a large lime. Quarter that half. Put in the bottom of the glass. Add a bunch of mint leaves. Add granulated sugar, I use a teaspoon or so. Muddle that all together- the sugar really grinds up the mint quite nicely, and it then gets dissolved in the lime juice quite nicely. The husks of the lime add various oils that add a different, and good, complexity to the drink. Like garnishing with a twist, but better. Add crushed or cracked ice, until the glass is nearly full. Add a shot of rum. White is fine if you have a good one, I prefer the additional depth an aged rum gives. Add seltzer to top it off, you shouldn't need a whole lot. Stir, drink.
post #10794 of 14334
Really, you don't want to "grind up" your mint. Not even muddle it strongly.
post #10795 of 14334
Quote:
Originally Posted by b1os View Post

Really, you don't want to "grind up" your mint. Not even muddle it strongly.

What's wrong with muddling it?
post #10796 of 14334
Quote:
Originally Posted by b1os View Post

Really, you don't want to "grind up" your mint. Not even muddle it strongly.

I had the same reaction.
post #10797 of 14334
Quote:
Originally Posted by b1os View Post

Really, you don't want to "grind up" your mint. Not even muddle it strongly.

Why is this?

...

on other fronts, last night I had my last (2) pina coladas for a long long time. I didn't really want them but decided to use up the mixers before they went stale.
post #10798 of 14334
Apparently if you really grind away at your mint you release chlorophyll from the cells in large enough quantity to add a bitter component. You want the mint oil, which is easy to get released, but not the bitter chlorophyll.
post #10799 of 14334
Well, first of all you'll have nasty mint fibers in your drink. But secondly, and most importantly, when you muddle mint too strongly, you release chlorophyll which tastes bitter. You really just want to press it very slightly to release the fragrant essential oils.

Or what Piob said.

Some related videos:

http://www.smallscreennetwork.com/video/748/morgenthaler_method_mint_julep/

and of course...
post #10800 of 14334
Quote:
Originally Posted by Rambo View Post

What's wrong with muddling it?

nothing, unless you're a p.ssy.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › What are you drinking right now?