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What are you drinking right now? - Page 913

post #13681 of 13688
Quote:
Originally Posted by b1os View Post

It's not like lime juice without the oils tastes generic. I think there's nothing wrong with going either way and the cocktail dictates whether you want a more or less intense flavor. In a Dark & Stormy, or a Last Word, I think the oils are very much needed. In a Mojito, it depends on my mood--more focus on the lime or more focus on the mint and rum. (As I've said before though, I'm lazy, so I mostly use the press)
I'll do a side-by-side test today though, which I haven't done before. My current opinion is based on speculation.

Yeah, this was what I meant. Some drinks really benefit from strong lemon or lime flavor, some less so. Generally, I really like the strong citrus flavor, but I have friends that do not.
post #13682 of 13688
FWIW, places that make their own juice use the large presses. However, they cut their lime wedges with a knife and not the large industrial press cutters.
post #13683 of 13688
Quote:
Originally Posted by b1os View Post

It's not like lime juice without the oils tastes generic. I think there's nothing wrong with going either way and the cocktail dictates whether you want a more or less intense flavor. In a Dark & Stormy, or a Last Word, I think the oils are very much needed. In a Mojito, it depends on my mood--more focus on the lime or more focus on the mint and rum. (As I've said before though, I'm lazy, so I mostly use the press)
I'll do a side-by-side test today though, which I haven't done before. My current opinion is based on speculation.

 

Dood, I do believe that you have the cocktail-foo, but I'm certainly not further than on the fence with this one.

 

Funny, my father uses the reamer because he (claims to be) lazy about it.

 

Curious about the results of your test.

 

~ H

post #13684 of 13688
I'd say the non-pressed one has a brighter flavour.
post #13685 of 13688
Quote:
Originally Posted by Huntsman View Post

Funny, my father uses the reamer because he (claims to be) lazy about it.

~ H
I've never used a reamer (and it doesn't look comfortable) but only the "other" press thing--whatever it's called--which I've linked on the last page. For the bar press, I cut the lime, insert the halfes, squeeze, and am done in a matter of seconds. No effort. When I use the other press, it's quite more involving, and cleaning it up also takes longer than cleaning a press--especially if you let it sit around for some time and don't immediately wash it while preparing the drink. The pulp dries quickly.

Speaking of lime: Dark & Stormy for me (pressed lime). I've read somewhere that it's classically drunk without lime. Anyone know more about it? I prefer it with a bit of lime juice (+- 1/3 oz) though either way.
post #13686 of 13688
post #13687 of 13688
Tonight, sloe gin fizz with a splash of creme de cassis. Really nice red berry notes while maintaining the sour of the sloe

Had a fun thought, based on the Kir (or Kir Royale). Sloe gin, a bit of creme de cassis, and white wine or champagne. Maybe a bit of lemon if the wine isn't dry enough. Might have to try that this weekend.
post #13688 of 13688
Sounds great
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