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What are you drinking right now? - Page 849

post #12721 of 14192
^From what I've heard, infusing meat into a liquor is a somewhat more complex process than infusing most other things. There are instructions floating out there for bacon vodka though, I would use those.
post #12722 of 14192
Yeah, something tells me just dumping shrimp into vodka and letting it sit is not going to turn out very well.

You could maybe make some sort of shrimp stock with the shells and use that?
post #12723 of 14192
Quote:
Originally Posted by cptjeff View Post

^From what I've heard, infusing meat into a liquor is a somewhat more complex process than infusing most other things. There are instructions floating out there for bacon vodka though, I would use those.



Quote:
Originally Posted by aravenel View Post

Yeah, something tells me just dumping shrimp into vodka and letting it sit is not going to turn out very well.

You could maybe make some sort of shrimp stock with the shells and use that?

I've done bacon, it is more involved, but nothing crazy.

Kyle suggested using a stock, mixing it, and then redistilling. I might try infusing then pastuerizing first. I kinda do/don't want to build a stovetop still
post #12724 of 14192
Alright my third point. 99% of good cocktail bars measure everything. I know Employees Only free pours everything. I don't even think they use speed pours on their bottles. So they visually measure and don't even use a count.

There is no doubt in my mind that a human can acquire an accuracy that is just as good as a jigger and pony. They have a really long apprentice program their so they can definitely train you on it. I asked them why they do it. They told me speed. I'm calling BS on speed.

There is no way you can accurately measure faster than a J/P. I can see taking speed pours out you could be faster.

So why do they do it? I think it's a gimmick.
post #12725 of 14192
Also, we don't discuss enough in this thread. I think the sangria discussion had legs. We usually only talk about spirit selection. Occasionally, ratios.
post #12726 of 14192
Another thought.

I really hate pinpointing flavors in any drink. I like to think about balance, texture, depth. This is for any beverage. However, perhaps that skill is more important for creating drinks. There has to be a better way of understanding how different components will interact than just experience.
post #12727 of 14192
A little chemistry helps understand how things will interact, re: the michelada discussion where I explained why beer and lime juice work together.

But really I do think experience is an important part.

Apropos of nothing I don't think I'm going to have a drink today.
post #12728 of 14192
Vitaminwater and Bacardi rum. After a while it tastes the same. LoL
post #12729 of 14192
No it doesn't.

I just Ralped a few sazeracs.
Edited by Bhowie - 8/17/13 at 9:55pm
post #12730 of 14192
Negroni
post #12731 of 14192
What is the point of that ice cube?
post #12732 of 14192


Get on my level. Amaro's or bust.
post #12733 of 14192

Guinness

post #12734 of 14192
Brett, what other Amari do you like?
I know we had Averna with Moon. I like Cynar too. Have you had Luxardo's fernet?
post #12735 of 14192
Quote:
Originally Posted by aravenel View Post

Trumer is great, wish we could get it over here.

Though Pilsner Urquell isn't bad either. Certainly better than Stella...

Certainly all a matter of personal taste, but I always find Urquell to have a strongly metallic bite to it. Stella is just plain boring but it gets my money in crappy bars/clubs when the only other light beer choices are amstel or an american lager. But hell, I still actually like bud light if it's a river/ball game day. Nostalgia I suppose.

I'm getting more and more into the Belgian side of things these days. I was typically going full-bore on hop-forward ales for a number of years but burned out.

This is a fantastic beer:
http://beeradvocate.com/beer/profile/637/1717

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