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Do you refrigerate your alcohol?

Discussion in 'Social Life, Food & Drink, Travel' started by gamelan, Jul 18, 2011.

  1. sinnedk

    sinnedk Well-Known Member

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    if your Vodka froze, that means someone drank some and added water so you wouldnt notice, otherwise vodka never freezes.

    +1 to Vodka in the freezer
     
  2. b1os

    b1os Well-Known Member

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    That's why I specifically mentioned it. No one drank from it, no one added water. It still fucking froze. At least I won't buy it again. Normally, Vodka might create some schlieren - it's somewhat between fluid and frozen, if you know what I mean. I actually like that. But my Moskovskaya really froze, like if you let a coke for too long in the freezer and it hardly comes out of the tin.. Slush-like.

    @Huff: 40% should be enough. If you don't particularly have Moskovskaya.
     
    Last edited: Jul 20, 2011
  3. foodguy

    foodguy Well-Known Member

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    good word. i describe it as almost oily, but in a good way. i think schlieren sounds much better.
     
  4. sinnedk

    sinnedk Well-Known Member

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    so weird, i think that company is doing something shady then, i have never had vodka freeze on me
     
  5. b1os

    b1os Well-Known Member

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    I have to admit, it didn't completely freeze. But still, it's more firm than slush. When the bottle was 1/3 full it began to happen. I was hardly able to get some of that slush-mass out of the bottle...
     
  6. Huntsman

    Huntsman Well-Known Member

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    +1 for the Pineau. Whose do you like? I have both the Ferrand and the Brillat -- much prefer the Brillat.
     
  7. denning

    denning Well-Known Member

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    Keeping in mind that I am stuck in the backwaters of Canada, the only one carried here is Marnier Lapostolle (Grand Marnier house). I had meant to ask you about your trip to San Francisco the other month as I will be there for a week starting on Sunday, and I have designs on going to as many great bars as possible while there. I will transfer this conversation to your other thread.
     
  8. eg1

    eg1 Well-Known Member

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    Beer and white wine in a wine fridge. White port, any opened sherry and Baileys (only use it in coffee for guests) in the kitchen fridge. Everything else in/on cabinets.
     
  9. Van Veen

    Van Veen Well-Known Member

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    Any liquor you are using to mix cocktails in a cocktail/martini glass should NOT go in the fridge or freezer. If you do this, you will not get the proper dilution from the ice and you will basically be drinking straight liquor. Okay if you want to get slammed quickly, but not if you want to actually enjoy the taste. Spirits you drink straight can go in the fridge or freezer (limoncello, vodka, etc.). I also keep Irish cream in the fridge. Any other liquors (including liqueurs) will not spoil if you leave them out.

    And it's a sin to put a bottle of single malt in the fridge. Why do you waste your money on it if you have to mask the taste by chilling it? It's like ordering a dry aged prime steak well done.

    For fortified wines like vermouth, Lillet, etc. that tend to sit around, I use a vacuum stopper and put them in the fridge. Vermouth WILL go bad. The bad taste most people associate with vermouth is actually the taste of vermouth that's gone bad.

    I live in an apartment, so beer stays in the fridge. If I had a basement, I might consider keeping some stock in the basement, but beer goes bad faster in warm temperatures and light. Temperature changes are also bad for beer, so if you bought it cold, it should go straight to the fridge.
     
    Last edited: Jul 24, 2011
  10. Piobaire

    Piobaire Well-Known Member

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    Anything distilled sits at room temp. All my wine is of course in my wine cellar. I do not have much in the way of liqueurs but I keep my vermouths (Vya red and white, Antiqua Formula red (Hunts, you have to try this)) in the fridge.

    I'm with FG on removing whites from the fridge well before drinking. Reds I just drink right out of the cellar.
     
    Last edited: Jul 25, 2011
  11. Huntsman

    Huntsman Well-Known Member

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    Yeah, I know I am a cocktail snob, but the cocktail on the first hand would be faster/already cold, and, well....just wrong. Maybe 1/2 oz of water would sort it, BUT: If you stir over ice, it will be colder, because the ice will get the alcohol/water/sugar mixture of your cocktail down to a temperature colder than that of the fridge (the equilibrium temperature of the ice/cocktail mixture is colder than the equilibrium temperature of the fridge -- and I will check this).

     
    Last edited: Jul 25, 2011
  12. Van Veen

    Van Veen Well-Known Member

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    If you are talking about Carpano Antica, that stuff is fantastic. Best vermouth I've ever had.
     
    Last edited: Jul 25, 2011

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