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ITT: Barware, Cocktail Accessories, Bitters, etc. - Page 9

post #121 of 370
You should try water that's been distilled multiple times. smile.gif
post #122 of 370
I've read that if you make ice with water that has been twice-boiled, it will be clear. Haven't tried it, though.
post #123 of 370
Thread Starter 
Going to try an ounce of my cask conditioned manhattan experiment tonight.
post #124 of 370
Quote:
Originally Posted by CBrown85 View Post

I've read that if you make ice with water that has been twice-boiled, it will be clear. Haven't tried it, though.
What should be the purpose? I think what's mostly causing the milkiness are the minerals. I may be mistaken though. Anyway, you don't remove minerals by boiling.

Enjoy Piob! Stir it in yer fancy glass.. I hope it all played out.
post #125 of 370
They say the oxygen diluted in the water causes the lack of clarity. Boiling causes it to escape hence, clear ice.
post #126 of 370
So it gets H2 instead of H2O? Hm.. maybe just less concentration. I don't know. I'm waiting for my table water filter to arrive. The Belgian tap water just seems weird.. I want to at least filter it once. It hardly has any minerals whatsoever cause they tear the water apart so I guess the lack of minerals might help the ice to stay clear, maybe. Unfortunately, the water isn't hard at all and therefore unusable in my Espresso machine. Gotta get bottled water for that. Oh well.
post #127 of 370
Quote:
Originally Posted by b1os View Post

So it gets H2 instead of H2O? Hm.. maybe just less concentration. I don't know. I'm waiting for my table water filter to arrive. The Belgian tap water just seems weird.. I want to at least filter it once. It hardly has any minerals whatsoever cause they tear the water apart so I guess the lack of minerals might help the ice to stay clear, maybe. Unfortunately, the water isn't hard at all and therefore unusable in my Espresso machine. Gotta get bottled water for that. Oh well.

There's oxygen dissolved in the water, and that is what is getting removed. It's not stripping the hydrogen literally off the water molecule lol8[1].gif That would make hydrogen gas.

The dissolved oxygen turns into tiny little bubbles when the water freezes, and that's what makes the ice cloudy and/or crack more easily.
post #128 of 370
Thread Starter 
2012-09-15171736.jpg
post #129 of 370
Very nice. Have you had the opportunity to mix drinks for others with it? Stuff like this can always be good conversation.

Two things:
1. Cinzano needs to be refrigerated. I learned this the other day- won't happen again.
2. Hendrick's is not a good gin for the negroni.

Plate was inherited and the glasses were a wedding gift from Tiffany. I thought it looked good. shrug.

Summer is over, what would be a good ''fall cocktail'' to display? I think it would be neat to have ''seasonal'' ingredients to display.

post #130 of 370
Thread Starter 
I really find Hendricks is best in a G&T and few other things. I'm not a Negroni fan so can't advise on what would be good. Nice set up there.

Just got the mixing glass Thursday and have not had anyone over since then.
post #131 of 370
Quote:
Originally Posted by CBrown85 View Post

Summer is over, what would be a good ''fall cocktail'' to display? I think it would be neat to have ''seasonal'' ingredients to display.
Hm. Not sure whether there really is an answer to that. Probably cocktails with bourbon, scotch and such as base (as opposed to gin)? Or to generalize, maybe brown liquor rather than white -- or, if you use white liquor, then choose a charateristic one of that family and use strong mixers? I think sours are more summery too, at least imo.

Glad you agree that Hendrick's doesn't work well. I like it with Beefeater a lot.
post #132 of 370
Quote:
Originally Posted by Piobaire View Post

I really find Hendricks is best in a G&T and few other things. I'm not a Negroni fan so can't advise on what would be good. Nice set up there.
Just got the mixing glass Thursday and have not had anyone over since then.
Quote:
Originally Posted by b1os View Post

Hm. Not sure whether there really is an answer to that. Probably cocktails with bourbon, scotch and such as base (as opposed to gin)? Or to generalize, maybe brown liquor rather than white -- or, if you use white liquor, then choose a charateristic one of that family and use strong mixers)? I think sours are more summery too, at least imo.
Glad you agree that Hendrick's doesn't work well. I like it with Beefeater a lot.

Yeah- it's really nice even with just a splash of Perrier and lime. Keith mentioned that anything less floral (so it doesn't compete with the Campari) is preferable and after a taste he's right. In college I mainly purchased Gordon's so maybe I'll try a bottle of that next summer.

I was leaning towards something burbon-based. Might be time to go back to ol' faithful- I'll get a nice sugar bowl and set it up with bitters and a good-looking bottle of something. Never tried Bullett (sp?) and it seems cheap enough up here. Generally stick to Knob or Makers.

As a general aside, I'm going in with my brother for a small cask. Going to get on the aged-cocktail train with everyone else circa 2010. Piob seems to be having success.
post #133 of 370
Will you preinfuse the cask with cheap madeira or something?

Pio, do you enjoy Aperol? I really think you should probably give Gran Classico a shot. I haven't tried it yet but AC is a fan (maybe he can chime in... are there some different flavors than there are in Campari?). What don't you like about Campari in general?
post #134 of 370
Haven't thought that far ahead- but that seems to be what a lot of people are doing.
post #135 of 370
I associate bourbon with summer. Nothing says fall like rye whiskey. Rittenhouse BIB is a good one for cheap. Try a Black Manhattan (Averna substituting for sweet vermouth).
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