ITT: Barware, Cocktail Accessories, Bitters, etc.

[Piobaire]



Okay, just got around to doing this. I had no cacao nibs that day, got some, and then forgot about doing this.

So, wild cherry bark, cacao nibs, vanilla bean pod, cinnamon stick, a single clove.

Just harvested and bottled this as we're about to head out to visit a somm/mixologist friend. Here's the exact recipe:

2 tblsp cacao nibs
2 tblsp wild cherry bark
1 fresh vanilla pod (I **** lengthwise and cut in half to fit in jar)
1 clove
1 cinnamon stick (again broke into pieces for jar)
5 oz 51% Kirkland bourbon

Let sit for one month, shook daily for first two weeks, strained. Put 3 oz into a tincture bottle and added .5 oz rich simple as it is quite bitter. This is really layered and fragrant. Need to think of the perfect cocktail to put it in.

 

[b1os]

How is it in an Old Fashioned? I'm sure it works well in it.

 

[Piobaire]

I'll try it in an OF tonight. I had about 2.5 oz left and gave my friend that. He was like a man on a mission trying to come up with some signature cocktail with it. Nothing noteworthy was concocted but I did say a few times we should try it in just a plain Jane OF as I think the orange rind would mesh well with it. I'll try tonight.

 

[Piobaire]

As suspected. This is awesome in an OF.

 

[b1os]

 

[Bhowie]

Started 2 shrubs yesterday. A peach and a pineapple. I think the pineapple is going to be too sour for a shrub. Worst case we just won't add vinegar and use it for some sort of syrup. I macerated 6 pounds of peaches for the peach shrub. 3 of us are going to each peel of a quart and make our own variation and use the remaining for a really generic version. We're going to have a contest for best shrub and best use in a cocktail. Should be fun.

 

[Huntsman]

Started 2 shrubs yesterday. A peach and a pineapple. I think the pineapple is going to be too sour for a shrub. Worst case we just won't add vinegar and use it for some sort of syrup. I macerated 6 pounds of peaches for the peach shrub. 3 of us are going to each peel of a quart and make our own variation and use the remaining for a really generic version. We're going to have a contest for best shrub and best use in a cocktail. Should be fun.

I thought you were all emo and Fernet -- too post-cocktail to make shrubs?

I'll try it in an OF tonight. I had about 2.5 oz left and gave my friend that. He was like a man on a mission trying to come up with some signature cocktail with it. Nothing noteworthy was concocted but I did say a few times we should try it in just a plain Jane OF as I think the orange rind would mesh well with it. I'll try tonight.

Dude. The perfect cocktail for your bitters is clearly Death & Company's 'Cure for Pain', may rendition of which is:

1.25 oz strong rye (Knob Creek)
0.75 oz bourbon (Woodford)
0.5 oz ruby port ( Noval LBV)
0.75 oz Sweet Vermouth ( Cocchi Vermouth del Torino -- Carpano would be great too)
0.5 oz white creme de cacao
0.375 oz Campari

Stir over ice and garnish with an orange twist.

~ H

 

[Bhowie]

I am post-cocktail. Thats a bit of a joke. I don't want to sound like an ass I go out 5-6 nights a week. I usually have at least 5-10 drinks every night. I try at least one new thing when I'm out. That could be a spirit, beer, wine, or cocktail. I dont know what to call it, but it is almost like palate fatigue. It gets really overwhelming to process that much new ****. Plus all my friends are the too cool for school mixologists, I can't lose face.

 

[Bhowie]

Shrub-a-dub-dub

Added the vinegar today. I'm thinking mescal grand Classico and peach shrub. Maybe add luxardo to round it out.

 

[indesertum]

Tried taking a picture but way too dark in here.

Drinking a cure for pain at death and co. This is amazing

 

[Huntsman]

Its awesome, right? One of Death's best.

 

[indesertum]

So good. The chocolate note especially was very nice. It wasn't on the menu anymore and the bartender had to ask one of the older bartenders

 

[LabelKing]

That recipe seems to call for rather specific brands of alcohol. I wonder if it will taste the same with other brands.

 

[Bhowie]

My guess is a no. The penicillin doesn't work.

 

[Huntsman]

So good. The chocolate note especially was very nice. It wasn't on the menu anymore and the bartender had to ask one of the older bartenders

Right? With a little bit of Campari bitterness. I often make it when I am not sure whether I want a Manhattan or a Boulevardier and it is after dinner. I'm glad you tried it.

That recipe seems to call for rather specific brands of alcohol. I wonder if it will taste the same with other brands.

LK, I don't know what they actually use at Death. The Rye is probably Rittenhouse, and I don't know what port they use. I like the winey-ness of an LBV, but they probably use something different. So, in other words, it will of course be different, but will it be a distinction that defines a difference? I don't know. Usually, when my cocktails are brand-specific, it is because there is so little involved and a relatively large proportion of the specified brand (when the brand specificity is the main spirit -- some of the modifiers vary so much that the distinctions can be noted in < 0.25oz).

My guess is a no. The penicillin doesn't work.

Milk's Penicillin doesn't work with brands other than the ones Milk used? That was Grouse and Laphroaig, right? I think it is significantly better with Glenlivet Nadurra and Caol Ila.

~ H