What are you drinking right now?

[Bhowie]

If you have the space I would do it. I keep a Yari in there too. I don’t use my freezer for anything except ice cream and ice.

 

[Bhowie]

Yeah Pio I think I’m gonna stop right there. I know I’m still relatively new to this thread, but the amount of arguing & gatekeeping I’ve experienced so far has got me turned off. I belong to a pretty renowned bourbon forum, so i think my time is better invested with those that don’t judge you by what kind of whiskey you like or god forbid, what kind of beer glasses you happen to have.

Good day.

 

[b1os]

That also reintroduces the question whether to store gin, vodka etc in the freezer.

 

[Piobaire]

I went a little crazy on the mixing glasses and think I have six or seven at this point. I had a couple and then Crate and Barrel (yeah, I know) had a sale on a quite large, very heavy bottomed, mixing glass with a quality Hawthorne and bar spoon kit. Was like $19.99 and I bought a bunch for Xmas gifts...several stuck in my barback though.

We have two chest freezers in the garage. Fully of stuff like homemade sausage, smoked meats, etc. but I always make sure there's room for those round ice cubes and to chill bar ****.

 

[erictheobscure]

I wish I belonged to a renowned bourbon forum.

 

[Piobaire]

That also reintroduces the question whether to store gin, vodka etc in the freezer.

No, unless you plan to drink it straight in shots. The reason is proper dilution won't occur if it's frozen. Room temp stuff will make the ice melt as you mix.

 

[Piobaire]

I wish I belonged to a renowned bourbon forum.

You have to swear an oath not to buy shares in MGP.

 

[Ambulance Chaser]

Cocktail glasses for your martini: chill in freezer or no?

I've taken to loading a mixing glass full of ice and keeping that and two cocktail glasses in the freezer.

Absolutely freeze all glasses (rocks, martini, collins).

That also reintroduces the question whether to store gin, vodka etc in the freezer.

No, unless you plan to drink it straight in shots. The reason is proper dilution won't occur if it's frozen. Room temp stuff will make the ice melt as you mix.

A very well-known DC bartender keeps his Plymouth gin in the freezer to minimize dilution of his martinis. He also believes that a 1:1 ratio of gin:vermouth is how "God intended" for a martini to taste, so YMMV. (I like this ratio, and my martinis with Old Tom gin and two dashes of orange bitters.)

 

[b1os]

No, unless you plan to drink it straight in shots. The reason is proper dilution won't occur if it's frozen. Room temp stuff will make the ice melt as you mix.

Yeah, but that's the same argument about the mixing glass.

IIRC a lot of high end bars in Japan store their clear mixing spirits in the freezer to be able to deliver consistent results - of course they need to adjust the recipes, i.e. add some almost-frozen water to make up for the dilution.

I think it's mostly a gimmick, but at least in theory it makes sense if you really want to replicate recipes perfectly every time.

 

[Bhowie]

Leave it to the Japanese to be extreme and not necessaryily functional. Unless I’m are prebatcbing and pre diluting your cocktails with clear spirits, that you make cocktails with, don’t ******* freeze them. These bars are all climate controlled. Your **** isnt going to vary in temperature, give me a ******* break. I also don’t really use yaris anymore. I’m tin on tin all the time for all cocktails. They are making metal yaris now.

I do think keeping batched and diluted Plymouth martinis is such a dope ******* idea.

 

[Bhowie]

I went to detroit recently. They have an interesting bar scene there. They’ve really been taken by the New York small cocktail bar scene. That said they are making some fantastic cocktails. Sugar House was the best I went to for cocktails. Weaker for ambiance, but drinks slated.


Loved the logo. I wanna steal this for my apartment and brand everything Club Chase. I have people over after hours a lot.

The blue cheese cocktail was dope. I read it an immediately knew it was a cheese board play. They nailed it. God damn it was perfectly balanced and flowed back and forth between all ingredients.

 

[b1os]

Leave it to the Japanese to be extreme and not necessaryily functional. Unless I’m are prebatcbing and pre diluting your cocktails with clear spirits, that you make cocktails with, don’t ******* freeze them. These bars are all climate controlled. Your **** isnt going to vary in temperature, give me a ******* break. I also don’t really use yaris anymore. I’m tin on tin all the time for all cocktails. They are making metal yaris now.

I do think keeping batched and diluted Plymouth martinis is such a dope ******* idea.

Agree 100% btw. But what I was going for is that keeping your mixing glass in the freezer messes with dilution already (to a lesser extent than keeping your spirits in the freezer of course). Whereas keeping your tumblers etc in the freezer just helps with keeping the already prepped drink cold.

Unfortunately, my Laph 15 is already empty. Haven't bought a vodka in ages, but drinking some cheapish but decent vodka with Club Mate right now, while listening to Courtney Barnett and Kurt Vile's Tiny Desk Concert. :>

BTW: Have you guys tried Morgenthaler's blended Negroni? Tastes ******* delicious, but i really can't stomach such cold drinks. My throat hurts like hell after like half a glass.

 

[b1os]

From reddit:

https://www.collectif1806.com/colle...806-1948_THE_FINE_ART_OF_MIXING_DRINKS_US.pdf for David Embury's Fine Art of Mixing Drinks.

And I've already linked it before, but just as a reminder: https://euvs-vintage-cocktail-books.cld.bz/ - didn't know about collectif1806 before. (both public domain, like the pdf I linked to)

 

[Piobaire]

Went to Seattle in October and I'll tell you the scene there is spectacular. Canon Bar (Jamie Boudreau) was, as billed, the world's best spirits selection. It was also a lot of fun and the sweet breads were so killer the four of us had three orders. The Fog Room, on top of the new Charter, was also killer. The wine selection included Cristal BTG with some good Paso picks too and the small plates were awesome. House made blood sausage that I could every, single day. Then there's the bar program at Canlis and it's really something to sit at the bar and watch drinks be made. Dinner was completely on point too.

I'm more than a little jelly of @RedLantern

 

[Piobaire]

Enjoying this guy's channel the last couple of weeks: