or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › What Rambo learned at Bartending School today
New Posts  All Forums:Forum Nav:

What Rambo learned at Bartending School today - Page 5

post #61 of 75
This is the IBA recipe. What do you think of it?

4.0 cl Gin
2.0 cl Cherry Brandy
0.5 cl Cointreau
0.5 cl DOM Benedictine
1.0 cl Grenadine
8.0 cl Pineapple juice
3.0 cl Fresh lemon juice
1 dash Angostura Bitters
post #62 of 75
Quote:
Originally Posted by b1os View Post

This is the IBA recipe. What do you think of it?

4.0 cl Gin
2.0 cl Cherry Brandy
0.5 cl Cointreau
0.5 cl DOM Benedictine
1.0 cl Grenadine
8.0 cl Pineapple juice
3.0 cl Fresh lemon juice
1 dash Angostura Bitters

better I am not sure about the lemon juice and but pineapple juice needs to be fresh as well. if you are going to use fresh lemon why not fresh pine apple juice?

and it does nto call for cherry brandy... it calls for Heering
post #63 of 75
Quote:
Originally Posted by scarphe View Post

and it does nto call for cherry brandy... it calls for Heering

Which is brandy-based and similar enough to cherry brandy to where you wouldn't notice the difference in a Sling.

Also fresh pineapple juice can be hard to come by.
post #64 of 75
Quote:
Originally Posted by edinatlanta View Post


Which is brandy-based and similar enough to cherry brandy to where you wouldn't notice the difference in a Sling.

Also fresh pineapple juice can be hard to come by.

then why not use generic triple sec instead on cointreau

also heering is liqueur not a brandy are you suggesting i could use Kirsch as well?

and hw si fresh pinebapple juise hard to come by ? you buy pine cut off the parts that do not have juice use a blender and filter it. and wow you have fresh pineapple juice.
post #65 of 75
dp
post #66 of 75
Sure it's better to do all juices by yourself. But do you make your own mango juice, passion fruit juice, pear juice, peach juice, ... ? You could even make your own grenadine.
The thing is, everyone can squeeze a lemon or lime. Not everyone has a juicer at home (to get a good result, blending and filtering isn't enough.. or you filter it multiple times which needs some time..). Or wants to clean the whole thing for one small cocktail.
Besides that, you have to get a perfectly ripe fruit. Else it will taste not so good. The advantage of bought juices is that they can harvest the fruits riper than the ones we can buy (non-fly-ones) because the distance to the factory in general is far shorter than to your supermarket.
So, all in all, I'd say it's great if you make your own juice. But I haven't seen a lot recipes that list "fresh pineapple juice" or smthng like that yet. So imo this is nitpicking and no reason to classify it as bad. Whereas bought lime/lemon juice is a reason.
post #67 of 75
Quote:
Originally Posted by b1os View Post

Sure it's better to do all juices by yourself. But do you make your own mango juice, passion fruit juice, pear juice, peach juice, ... ? You could even make your own grenadine.
The thing is, everyone can squeeze a lemon or lime. Not everyone has a juicer at home (to get a good result, blending and filtering isn't enough.. or you filter it multiple times which needs some time..). Or wants to clean the whole thing for one small cocktail.

ma juicer maybe needed for apple pears etc but works perfrectly well for the pineapples. but i have juicer as well and yes i usually have my live in maid make all my juices.
it may be nitpicking but honeslty you taste a the difference when using fresh pineapple juice. so nit pickingit does affect the taste.
post #68 of 75
Can the bartending snobs please quit Stitching up the thread? It's bartending school. There will be shortcuts. There are plenty of other threads devoted to how many hours you spend on your 5 ounce cocktail.
post #69 of 75
Quote:
Originally Posted by FLMountainMan View Post

Can the bartending snobs please quit Stitching up the thread? It's bartending school. There will be shortcuts. There are plenty of other threads devoted to how many hours you spend on your 5 ounce cocktail.

Shut your mouth or I'll fuck it.
post #70 of 75
Quote:
Originally Posted by kwilkinson View Post


Shut your mouth or I'll fuck it.

All bark, no ball.
post #71 of 75
Quote:
Originally Posted by FLMountainMan View Post


All bark, one ball.

fixed for mah dawg
post #72 of 75
Quote:
Originally Posted by kwilkinson View Post


Shut your mouth or I'll fuck it.

Why should he be rewarded?
post #73 of 75
Thread Starter 
Sorry for the lack of updates guys. I'm currently without internet and going through a bit of a rough stretch so I'm not able to provide any updates at the moment. Once things settle down I'll continue spreading the wealth. I've been taking notes and class descriptions so that I can properly convey the materials back to you.
post #74 of 75
Quote:
Originally Posted by erdawe View Post

Am I the only one who thought that a custom mold for an ice the ball that size could be made and then simply run it unter cool water to smooth it. It seems like it would accomplish the same thing in considerably less work.

Yes I know the showmanship and ect would be lost, but for someone wanting the same at home this seems like it would make sense.

I had one that maker's mark had sent me - it was recently thrown out to make room for baby teethers
post #75 of 75
Thread Starter 
Ok, so I completely forgot about this thread. My bad guys. I'll dig out my book and dole out some info.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › What Rambo learned at Bartending School today