its like a chocolate vodka liqour some euro monks made and had blessed by the popes
sfotex brought back from across the pond for us
not necessary champion stuff but todays its the bfast of skibums who need to wage slave another long black friday
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its like a chocolate vodka liqour some euro monks made and had blessed by the popes
sfotex brought back from across the pond for us
not necessary champion stuff but todays its the bfast of skibums who need to wage slave another long black friday
We’ve been making Oliveto’s for years with our bottle of Liquer 43. Different, savory, kinda fun:
2 oz Gin
0.25 oz Licor 43
1 oz Lemon Juice
0.5 oz Olive Oil
0.25 oz Simple Syrup
1 Egg White
Add all ingredients to your cocktail shaker
Dry shake 1min
Wet shake ~30sec
Strain into a chilled rocks glass
I brought back a bottle of decent arrack from Sri Lanka. I’ve never seen it Stateside, but it’s a funky, rum meet a touch of bourbon kinda flavor. Interesting option to mix into cocktails.
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To this day Marvel Bar is the best experience I have had at a cocktail bar. The Oliveto was their signature drink, Pip Hanson specifically calls for Almazara Perales to be used as the oil.
We had an excellent dinner at Spoon and Stable when they were firing on all cylinders after the first Beard win (among so many great things, you were handed cotton candy as you were walking out the door). Stopped by Marvel afterwards on a busy Friday, oogled Bachelor Farmer's wine cellar through the glass wall, and were rewarded with seats at Peder Schweigert's well in the middle of a packed bar. At the time, Marvel was having house spirits made by a distillery in Minneapolis. After asking about the unfamiliar bottles, he made an off-menu, dealer's choice for each of the their private labels and not a single drink missed. A super cool night nerding out on esoteric spirits and so much aquavit.
RIP Bachelor Farmer and Marvel Bar, one of the first big closings during the pandemic. TBF had an equally epic brandy bar.
That's been a staple in our cabinet for a while. Often use it when sweet vermouth is called for and it adds another element. I also like that it's pronounced 'beer'.
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Originally Posted by ::: :::
Just saw this and dl'ed it. After disabling all the security settings, it works really well (and likely my computer is owned by the Russians now...)
anyway, thanks for this - it works well, and I already found a couple new options that look great!
Bonus points if you can add Sother Teague's books to the index - I pretty much everything he does!
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Originally Posted by J. Barron DeJong
This also looks great - will try and report back...!
Quote:
Originally Posted by tgapp
Bought the necessary vieux carre ingredients today. Cheers
Attachment 435459
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For Paper Plane fans, here’s a clarified Paper Plane milk punch cocktail.
https://www.tiktok.com/t/ZTRCkPsk9/
This woman won the world bartending championship a few years ago and has a ton of very cool cocktails on her channel.
Damn hell yeah, as soon as my liver's back that's going on my shortlistQuote:
Originally Posted by Supermoon
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Oh shit. I didn’t even think about that. How long are you off the booze for?Quote:
Originally Posted by tgapp
We had a Liter of Southern Comfort before a concert years ago(monsters of rock w metallica '89)
didn't want to drink it straight >so on a hunch we mixed it with a liter of Root Beer>it tasted like MAGIC!
50/50 >Southern Comfort - Root Beer
i'm sure you can strengthen it for a harder kick
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I got so fkd up I thought I lost my ticket ! >it was in my pocket/didn't miss any of the show;)
WOW!!! That looks outstanding! I have NEVER even thought remotely along those lines. I mean, just that one video alone introduces so many great ideas, ie the 20% pre-dilution, adding milk then letting it curdle, the straining through a coffee filter, etc. Boom. Big batch of a chilled cocktail ready to serve en masse. I am DEFINITELY going to make that Christmas week.Quote:
Originally Posted by Supermoon
Lol. I hear ya. You just chilling out after Thanksgiving week or are you talking something more serious? Personally, I'm gonna dry out for the next few weeks since Christmas is right around the corner. Then go dry and healthy again come January. The alcohol isn't the only problem. I'd argue the increased sugar intake from the Holidays is just as bad! Haha. But both in conjunction's a recipe for not feeling so great. Especially egg nog + bourbon/rum, pies, cookies, wine, cocktails, etc non-stop for days. It's fun for a while but it sure does wear on ya quickly. It's no wonder New Year's Resolutions are a thing.Quote:
Originally Posted by tgapp
I was out of Amoro this weekend so made a Paper Plane with Ancho Reyes Chile liquor. Was decent.
We did this once on a whim with 50% margarita/50% negra modelo. Don't knock it without trying it first.Quote:
Originally Posted by baron
Ehh I'm sticking my toes back in the water but pretty slowly. Team says that my liver enzymes are in the healthy range for a full-organed person my age, but I still lack the same number of hepatocytes as a normal person (the parenchymal cells that metabolize shit in your liver) - so, while I can drink (per their recommendations, in serious moderation), alcohol hits me about three times harder.Quote:
Originally Posted by Supermoon
This theory checks out as I had a half a Sam Smith beer over Thanksgiving and got pretty fucked up. I'm used to being a light weight (at 155lbs sopping wet) but this is a whole new level. So unless I am making cocktails for ants, it's not very practical.
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Bummer. Yeah, should def take it easy then. Is there hope of being able to recover your original hepatocyte capacity? It's my understanding that with the right diet, exercise, lots of water, watching it with prescription drugs, and of course abstaining from alcohol for a while, our livers can actually bounce back pretty well. I just don't know about those finer details like the ability to metabolize everything in the long run. Best of luck on your liver's full recovery!Quote:
Originally Posted by tgapp
Root beer mixes well with Crown or Black Velvet as well. If you’re cheap use McNaughtan’sQuote:
Originally Posted by baron
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I've attempted root beer with a few things and about the only thing I've liked was when combined with a vanilla vodka. I called it a "root beer float." Tasty! Been like 20 years since I used to make that though, so not sure how much I'd like it these days as I've been doing less and less sweet the older I get. Might need to revisit that one... for research purposes of course.Quote:
Originally Posted by MagnificentUnicorn
Speaking of sweet, have any of you ever tried the "chocolate cake shot"? It's simple. 1 part Frangelico, 1 part vanilla vodka. Most say to dip a lemon wedge in sugar, but I'd usually slice up a ton of lemon wedges and put them in a tupperware container with sugar and let it really soak in and get nice and gelatinous. Do the shot, suck on the lemon, and it tastes just like chocolate cake. Weird, but super tasty, and is ALWAYS a crowd pleaser with teh ladies.
Yeah I'll be back to normal in a few months. Not stressed about it - just taking things as they come. Chocolate cake shots are delicious though, no two ways about it.Quote:
Originally Posted by MontuckyFried
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Right on. Glad you and your liver should be ok!Quote:
Originally Posted by tgapp
Luckily you live in Utah so you can order a martini and it’s still only 1.5 oz of boozeQuote:
Originally Posted by tgapp
Love a good Paper Plane, most bars have a version of it these days.Quote:
Originally Posted by BmillsSkier
The Sporting CLub at the Omni Boston at the Seaport has a good version called "like a bos" high west american prairie bourbon / amaro nonino / aperol / fresh lemon
Was at an event there a few weeks back and it was all I wanted
And every gentleman should have Campari in his liquor cabinet so yo ucan make a guest a Negroni, or as I often make a great cocktail with a douchy name the Boulevardier which is basically a Negroni with Bourbon or Rye instead of Gin.
And speaking of Unique Spirits, any Chartreuse fans in the house? Yellow or green, its always been the " oh you want a shot do ya" option. Brutal Erics in Aspen used to go through it by the case. Actually was in ther one night when the distributer told Fritz & Fred that they consumed more Chartreuse than any other bar in the Western US!
Never felt the need to have a bottle on hand.
Frenet though I like to have around for the medicinal value and if I feel the need for a Hanky Panky
2 parts Gin, 2 parts Sweet Vermouth 1 part Frenet
OK old timers, what was that AWFUL stuff that one of the Euro ( Dutch) mags visiting brought to a huge party at Frozenwaters place. This was likely 2003ish? Passed it around and it was awful.
Love green Chartreuse. I make a mash up of a Last Word and a smoky Margarita:Quote:
Originally Posted by Woodsy
2oz Mezcal (or Tequila, or split half-half)
3/4 oz Green Chartreuse
3/4oz fresh lime juice
1/4-1/2 oz simple syrup
can add a few dashes of smoked chili bitters or orange bitters If desired.
Is that the night that led to the Truth debauchery? I have very vague memories.Quote:
Originally Posted by Woodsy
That was a hell of a night. And yes, that was quite loud, or should I say she was.Quote:
Originally Posted by zion zig zag
there may have been 3 wheeler stuntsQuote:
Originally Posted by zion zig zag
I need to come to your houseQuote:
Originally Posted by J. Barron DeJong
1st time i mets the ghost hop it invovled skiin round big ski in a mag posse on harrys hut tour with chartreuse and shrooms and he made tastey chartruse coladas at tfws shindig.
https://hosting.photobucket.com/albu...ned&fit=bounds
If one of you mags in a mur weeds and booze friendly state than zion could find me a bottle of
https://hosting.photobucket.com/imag...ned&fit=bounds
our annual 4/20 fish bake would be mo better
One of the great hacks that gained awareness from Death & Co is that yellow Chartreuse is about the same sweetness as simple.
For the Last Word and Paper Plane fans with access to yellow, Naked and Famous is the modern classic
Equal parts
Mezcal
Aperol
Yellow Chartreuse
Lime juice
Many like to play with the Aperol component although you have to mess with your ratios as well.
I’ll definitely try that. Thanks.Quote:
Originally Posted by ghosthop
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One of these days when I really make it big, Imma fly ghost and tgapp out to my slopeside chalet to tend bar for me and a select group of my TGR homies. Man, those guys know their way around the liquor cabinet.
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Mezcal Negroni
Staples on my sideboard:
Campari
Averna
Montenegro
Chartreuse (green)
Luxardo
I don’t have any Aperol or Cynar at the moment. And I need to pick up an absinthe. A decent bottle will last me forever since I’ll only use it to rinse glasses.
ghosthop knows way more than me, he's the real expert. I will absolutely +1 his naked and famous recc though, that's one of my all time favorites.Quote:
Originally Posted by MontuckyFried
For green chartreuse one of my go-to's is the nuclear daquiri:
1oz Jamaican white over proof rum (wray and nephew or rum fire)
2/3oz green chartreuse
1/2oz lime
1/3oz velvet falernum
shake, neat, lime wedge
You can sub the velvet falernum for 1/3oz ancho reyes/ancho reyes Verde for an even spicier version, which I love.
come drink in SLC with us
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That's saying something. Yeah, you both always astound me with your next level suggestions.Quote:
Originally Posted by tgapp
Thanks! Will def hit you and the crew up next time I'm in SLC.Quote:
Originally Posted by tgapp
Fun! Ok. You guys have solidly convinced me about the next additions to my cabinet. Will pick up some Chartreuse before Christmas. I like to sugar & alcohol detox between Thanksgiving and Christmas. Haha. Speaking of sugar & alcohol, I picked up a bottle of Luxardo brand Amaretto today. Been curious how it compares to the traditional Disaronno. I've heard good things, but don't know first hand.Quote:
Originally Posted by tgapp
Another good one with the licor 43 is a Sol de limon. 1 part brandy (Spanish or other is fine) 3/4 part licor 43 and 3/4 part fresh lemon juice
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