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ITT: Barware, Cocktail Accessories, Bitters, etc. - Page 16

post #226 of 385
Have you tried sweet or sour cherries?
post #227 of 385

The hard thing about doing your own cherries is getting really good cherries. Bings are too big and insufficiently concentrated. Most preserved cherries are just awful. I have cherry trees, but usually divert their output to pies, jubillee, etc; and this year they will be forfeit because I am studying for the damned bar and have no time. Once I tried to reconstitute dried cherries in spirits, but let them sit too long and didn't want to eat them.


I would probably use Kirsch, Leopold Bros. Maraschino, and sugar.


~ H

post #228 of 385
Originally Posted by LabelKing View Post

I've tried just soaking cherries in alcohol but the cherries taste too astringently alcoholic. They don't seem to release sugar like some other fruits do.

I make my own grenadine and orgeat as well. Occasionally I also make pineapple gomme syrup.

I've been looking at making my own orgeat- any helpful tips?

On the cherries, I tried simply steeping in corn whiskey. not too bad, but as you mentioned quite alcoholic and lost some of the cherry sweetness.
post #229 of 385
I'd like to try making some rhubarb liqueur. I've found a recipe:
1.5 liters rhubarb juice
400 g sugar
700 ml vodka

My Champion Juicer's motor died a few weeks ago after about 12 years so I can't make the juice. Van Nahmen makes some really great rhubarb juice, which is 70% rhubarb juice, sugar, water.

So, does the recipe look alright? Any improvements? If I use the 70%/sugar/water juice, can I mix it with the vodka and then adjust sugar or does it need some time to "settle"? I can get Finlandia 100 proof. Or is Stoli 80 proof fine? Or is an even higher proof more desireable?
post #230 of 385
The higher alcohol content will pull out more flavor, but I'm not sure how important that is if just using juice. If you're going to use that "juice" blend, I'd supplement with some fresh rhubarb as well. It will certainly give different flavors than straight juice.
post #231 of 385
Soak some fresh rhubarb in it for a few days? Should I cook/blanch the rhubarb first?

Would cooking the rhubarb until just slightly soft, then soaking it in vodka achieve something?

Or generally, how would you do it if you were to make rhubarb liqueur?
post #232 of 385
I'd probably take 2# rhubarb. Juice one, then dice the other one and macerate in sugar overnight. Soak all in vodka for 3 days.
Add 2:1 syrup (thicker texture) to taste, then let sit overnight. Check again for taste--- liqueurs are kinda strange like that.. theyll change flavor within the first 24 hours of blending. Then filter through strainer, then filter through coffee filter for clarity. Done.
post #233 of 385
Thanks. That sounds better. Guess I'll have to see whether I can repair the Champion Juicer by myself. Otherwise I'll do what you said, take the nectar, macerate some rhubarb and take less sugar.

The filtration isn't necessary, right? The rhubarb liqueur I've just purchased is unfiltrated.
post #234 of 385
Not necesaary at all. But I always do. If you want cloudiness or sediment you can always introduce it later, but I'd rather have a pure, bright spirit to start with. Kinda like salt during stockmaking.
post #235 of 385
Faude's "recipe" for their rhubarb liqueur: rhubarb juice, 192 proof alcohol and sugar.
post #236 of 385
Originally Posted by b1os View Post

Have you guys tried Chartreuse 1605
or Chartreuse M.O.F. Cuvée des Meilleurs Ouvriers de France Sommeliers
or Chartreuse Framboise des Pères Chartreux Liqueur?
post #237 of 385

Are there any places in NYC that sells whiskey glasses?


For example, something like this:



post #238 of 385
That's a standard rocks aka lowball aka Old Fashioned glass. You can find that in any place that sells glasses.
post #239 of 385
I might have a sweet update to this thread after Tails.
post #240 of 385
Are you going? Holy fack
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