ITT: Barware, Cocktail Accessories, Bitters, etc. - Page 16
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.
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.
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?
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.
The filtration isn't necessary, right? The rhubarb liqueur I've just purchased is unfiltrated.
Are there any places in NYC that sells whiskey glasses?
For example, something like this: http://static6.depositphotos.com/1001759/581/i/950/depositphotos_5815535-Whiskey-glass.jpg