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ITT: Barware, Cocktail Accessories, Bitters, etc. - Page 14

post #196 of 365
Yum bourbon based bitters. Making bitters is fun
post #197 of 365
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post

Yum bourbon based bitters. Making bitters is fun

What did you use for your bittering agent and how long did you let it sit? I'm going to put in a bit of wormwood Wednesday and then strain out the solids on Saturday. Last night I added a nice bit of dried orange peel.
post #198 of 365
Gentian root, cassia, wormwood. But I was making separate infusions and blending. You'll definitely pull out a lot of bitterness after just 4 days. If it isn't bitter enough, make a separate bittering agent only infusion and blend it in.
post #199 of 365
Thread Starter 
I have a dozen 4 oz tincture bottles in shipping right now. I might start going the individual tincture route for some fun but am just going to use a dash of wormwood for this batch. I'm picking wormwood as when I tell people that's in it they will likely know what it is.
post #200 of 365
I broke the glass portion of my Boston Shaker. Can someone suggest a replacement? Do any of you have the Koriko shaking tins sold by Cocktail Kingdom?
post #201 of 365
Same. Broke the glass of my Carl Mertens boston shaker. I use one of these glasses (I think a similar design is available at IKEA). Does the job (though not as nicely) until I'm drunk enough to pay 25 € for the replacement glass.

post #202 of 365
Quote:
Originally Posted by Ambulance Chaser View Post

Do any of you have the Koriko shaking tins sold by Cocktail Kingdom?

I was going to order the same tins from Cocktail Kingdom. I like the look of their stuff, but looks can be deceiving. Has anyone ordered anything from them before?
post #203 of 365
Thread Starter 
I will admit to rarely using a Boston style shaker and 99% of the time go with a Cobbler.

Strained off the solids from my bitters today. I filled a 4 oz tincture bottle. The wormwood added a little bittering, the cinnamon is dominant but the cloves, star anise, and allspice berries meld to provide nice depth and secondary notes. The orange peel is also a minor note. I'm very happy with my first try and plan to bring the bottle out with me to try at the place we're going for dinner (know the bartender well).
post #204 of 365
I use 2 metal tins.
post #205 of 365

I like the Boston best, because that's what I started with and I think it is slick. In Japan, all the bartenders use cobblers.

 

The secret to the Boston (and to not breaking the glass tin) is to properly observe the banana. To wit,

 

http://www.smallscreennetwork.com/video/232/ssn_raising_the_bar_shaking_640x360/

 

~ H
 

post #206 of 365
Thread Starter 
I love SSN.

Hunts, what do you think about my idea of cask aging some Trident?
post #207 of 365

Hmm, well, for one thing I may not be qualified to opine since I don't drink Cynar. I tasted some once and promptly (and I do mean promptly, like  in < 3 minutes) threw up. While wearing a tux. Outside my favorite bar (yes, that bar) where I had quite recently arrived.
 

The sherry and the Cynar will probably oxidize more; I don't know if that will mellow it out or make it go off.

 

~ H

post #208 of 365
I hate the Boston shaker.

The WMF Parisian Shaker is the best:

post #209 of 365
Thread Starter 
Quote:
Originally Posted by Huntsman View Post

Hmm, well, for one thing I may not be qualified to opine since I don't drink Cynar. I tasted some once and promptly (and I do mean promptly, like  in < 3 minutes) threw up. While wearing a tux. Outside my favorite bar (yes, that bar) where I had quite recently arrived.

 
The sherry and the Cynar will probably oxidize more; I don't know if that will mellow it out or make it go off.

~ H

Hess created it as a Negroni iteration and that's what made me think of cask aging it as Negroni in a cask is all the rage.

Wow, that is a horrible Cynar story!
Quote:
Originally Posted by LabelKing View Post

I hate the Boston shaker.

The WMF Parisian Shaker is the best:
Warning: Spoiler! (Click to show)

Nice lines on that, LK, and nice to see a post from you.
post #210 of 365
Quote:
Originally Posted by LabelKing View Post

I hate the Boston shaker.

The WMF Parisian Shaker is the best:

 

Your posts always have something consistently decadent, LK. Saw my first bottle of Malacca last week, in fact.

 

The Parisian is a very nice shaker; I have taken to collecting cocktail shakers and have a few WMFs. They do wonderful work, adn cobblers are so much more amenable to design, though the incongruity of the Boston will always appeal to me.

 

Quote:
Originally Posted by Piobaire View Post

Quote:
Originally Posted by Huntsman View Post

Hmm, well, for one thing I may not be qualified to opine since I don't drink Cynar. I tasted some once and promptly (and I do mean promptly, like  in < 3 minutes) threw up. While wearing a tux. Outside my favorite bar (yes, that bar) where I had quite recently arrived.

 
The sherry and the Cynar will probably oxidize more; I don't know if that will mellow it out or make it go off.

~ H

Hess created it as a Negroni iteration and that's what made me think of cask aging it as Negroni in a cask is all the rage.

Wow, that is a horrible Cynar story!
Quote:

 

Makes sense, I agree. Try it and see!

 

~ H

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