ITT: Barware, Cocktail Accessories, Bitters, etc.

[b1os]

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.

 

[indesertum]

Yeah I do the banana. I got a newfangled shaker that's double walled with a built in filter and you press a button when you want to pour it out. I don't really like it but it's pretty. Wish I had a cobbler or a boston shaker instead

 

[Bhowie]

Oh thanks guys I never knew that…

 

[indesertum]

Well considering you're a complete noob I thought id mention it

 

[Bhowie]

I've probably used a shaker more than anyone here other than huntsman. Things get janky like 2-3% of the time. That said the environments I've used a shaker in are much more fast faced and banging drinks out than home use. I think boston and tin is the most foolproof way to go. My preference is based on that and not home use. Just throwing in my 2 cents.

 

[indesertum]

I was kidding b

 

[Bhowie]

I know, but I don't think bourbon basted knows

 

[bourbonbasted]

Thanks for the input, guys. Great stuff and some interesting points. As my username may suggest, I'm a noob to anything that isn't "take rocks glass out of cabinet, add a cube of ice, pour liquor," so this is all pretty uncharted territory for me.

Thanks again for all the input, especially @b10s. I'm gonna start doing some serious digging today based on your suggestions.

 

[tdangio]



Any more bars and drinks I should try?

Eeyore's Requiem (from the Violet Hour in Chicago)

1.5 oz Campari
1/2 oz Tanqueray
1/4 oz Cynar
~1/4 oz Fernet Branca
1 oz Dolin Blanc
15 drops 50/50 bitters (mix of Regan's and Fee's orange bitters)

Stir and strain into a coupe. Express the oil from 3 orange peels and discard.

 

[indesertum]

Violet hour is great but not in nyc which was my original question in context

 

[tdangio]



Violet hour is great but not in nyc which was my original question in context

You asked for bars and drinks, you didn't state that the drinks had to be at the bars. Just have someone make it for you, or make it for yourself.

 

[b1os]

There's no argument to be won here.

 

[indesertum]



You asked for bars and drinks, you didn't state that the drinks had to be at the bars. Just have someone make it for you, or make it for yourself.

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

Tried taking a picture but way too dark in here.

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

Any more bars and drinks I should try?

EO
apothoke
Mother's ruin
Atta boy
Dead rabbits
Clover club (Brooklyn)

#2,3,4 are all walking distance.

Which is why the original question had the word more and which is why I was careful to tell you to read the question in context. (Death and co is in nyc and I was asking if there were other drinks I should try in nyc)

But thanks for the recipe. I'll give it a try

 

[tdangio]



Which is why the original question had the word more and which is why I was careful to tell you to read the question in context. (Death and co is in nyc and I was asking if there were other drinks I should try in nyc)

But thanks for the recipe. I'll give it a try

If you like bitter, it's definitely up there towards the top of the bitter scale. The recipe can be found in Beta Cocktails, which is a great book if you want some more bitters focused cocktail recipes.

 

[indesertum]

Thanks for the rec. I'll check it out