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ITT: Barware, Cocktail Accessories, Bitters, etc. - Page 23

post #331 of 377
Quote:
Originally Posted by b1os View Post
The broken glass cobbler shaker already sold--would've been a great addition to @Huntsman's mixing and coupe glass. What don't you like about the Hampton Boston shaker? Is it that you prefer tin/tin combos or are there tin/glass combos that you prefer visually over the Hampton (link?)? I like the simplicity of it, plus the Carl Mertens stuff is sturdy and well-finished.

 

Until about two months ago, I had one of those crackled glass WMF shakers, until a guest broke it. I have matching rocks glasses that I absolutely love that my father gave me years ago. Sooo, I really have to replace that shaker once I am no longer poor. I started collecting some vintage shakers, but had to put that on hold.

 

Quote:
Originally Posted by indesertum View Post

Violet hour is great...

 

I was at Violet Hour two weeks ago for the second time. It's ok. The bartenders are great, and we had some great discussions and I got to sample some cool stuff. So I had a really fun time, but only 1/3 drinks really 'sung' for me. The others were meh.

 

Quote:
Originally Posted by b1os View Post

Yeah, there's always a sweeet spot with Boston shakers. That sweeet spot is easy to find when you employ the banana technique. However, the banana technique is not available when using Cobbler or Parisian shakers. My old, cheap cobbler shaker can be a bit of a pita to open. Spillage is possible. Not sure how better cobbler shakers behave.

 

The banana is awesome. I far prefer the Boston to any other type of shaker, but find that there is a vast difference in their quality (which rather surprises me). My Rosle shakers were the epitome, sadly, they no longer make decent barware. The Rosles never leak, and always break well -- unlike some others that I have tried.

 

~ H

post #332 of 377
Cross post from WAYDRN. Stuart Crystal coupes.
post #333 of 377
Those look sharp
post #334 of 377
I'm in Beacon Hill right now. Carrie Nation worth checking out, @Bhowie? Anywhere else?
post #335 of 377
Bro!!!! Why you not hit me up.
post #336 of 377
That's my boys bar, but it sucks. Go to Cambridge. Brick and mortar
post #337 of 377

I just made one of these last night, and it was quite delicious:

 

Gin Orangutan

 

Shake in iced cocktail shaker & strain

 

2 oz gin

1/2 oz fresh lemon juice (especially good with meyer lemons)

1/2 tsp sugar (I used 1/4 oz rich simple syrup)

2 dashes orange bitters

 

serve in a cocktail glass (I added a twist of orange peel)

 

Double the recipe if you want a more substantial drink to sip on

 

source: cocktaildb.com (a great resource if you don't already use it)

post #338 of 377
I got a new cocktail strainer. My mustache. EAT IT.
post #339 of 377
Can anyone recommend a good recipe book?
Criteria are:
1. Every recipe is well thought out and good (no collection of a million crappy recipes)
2. No esoteric stuff requiring me to labor over a witches' cauldron (rules out PDT for example)
3. Explains the specifics of why particular liquors are used when called out (e.g., if the recipe says Plymouth Gin, then why that gin and what are good subs)
4. Covers all the basic drinks
post #340 of 377
Imbibe! Is a good start.
post #341 of 377
Quote:
Originally Posted by akatsuki View Post

Can anyone recommend a good recipe book?
Criteria are:
1. Every recipe is well thought out and good (no collection of a million crappy recipes)
2. No esoteric stuff requiring me to labor over a witches' cauldron (rules out PDT for example)
3. Explains the specifics of why particular liquors are used when called out (e.g., if the recipe says Plymouth Gin, then why that gin and what are good subs)
4. Covers all the basic drinks

i haven't really found a book that does #3, but dale degroff's book and the curious bartender are my favorite books. the latter especially has a nice approach to the history and science of cocktails
post #342 of 377
i bought like two packs of Q club soda. I don't really like it. I like the idea of himalayan salt, but the saltiness is too perceptible and its way too expensive.

any recs for club soda? or is that one of those things where the cheapest is best
post #343 of 377
I'd chose a relatively soft water whose taste you like.
post #344 of 377
I like the extremely mild saltiness in club soda. I think it accentuates and attenuated a lot flavors
post #345 of 377
Club Soda is just carbonated water, right? CO² doesn't add saltiness, so it's the water which has more or less minerals. Get some harder water then if you like saltiness. Or add a grain or three of salt/fleur de sel.
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