/ck/ - Food & Cooking

I had beer goggles once, it was actually happy hour vodka and cokes.

this girl was so fat, so god damn fat

Bitters. I have no fucking idea how to effectively use them. Enlighten me, please. What drinks would they be used for/good in?

>>4131242

Bitters are used to add balance to a cocktail as well as enhance flavors (i.e. aromatics),

Example being Angostura bitters in use of a Manhattan. If you don't use them; the drink falls flat of just whiskey and vermouth; the bitters gives it another layer of flavor.

a couple dashes do fine.

Things like celery, lemon, grapefruit, mint bitters etc are effective as aromatic garnishes; putting a few drops on an ice cube or over top the finished cocktail.

Then there are Peychaud's bitters, which are very important to cocktails like the sazerac or vieux carre.

>>4131242
Bitters, Angostura for instance is really good in ginger ale or sprite. Not too much though, maybe a 1/2 spoonful per glass. I made the mistake of downing a whole bottle one night and my piss turned out red the next morning, I thought I was pissing blood, nope, it was just the Angostura going through my system.

>drunken words are sober thoughts

they're really not

>Disregarding vodka

Just delete your thread.

>>4131239
I woke up at this really really fat chicks place two weeks ago. She somehow managed to find me on facebook and now sends me messages :"I really want you right now" and "come home to me now, i wanna see that big package one more time ;)"

Why will i never learn to respect the treacherous power of tequila, i feel so ashamed.. was i raped?!

>>4131391
GOOD SHOT CECIL
GOOD SHOT MY SON
GOOD SHOT CECIL
LET'S HAVE ANOTHER ONE!

hey op i have a few questions for you.

what are some essential things i need for a new bar set up i have at home other then say the normal bottles of alcohol i have.

i have recently been getting more interested in wine and i joined a wine club and pretty much all the good wines are shocking me just how much better it is compared with the cheap shit i had drank all my life.

can you recommend me a few reasonably priced bottles that you would deem excellent.

thanks op

It would be nice if there were a sticky that answered common questions like this, since they come up every few days. Same questions... boring. No reflection on the asker of the question, but it would be nice if we could get past the common questions such as these and have something authoritative in a sticky.

>>4131433

moot said we can have a sticky if we do this:

1. prepare one. you could start a thread for that purpose
2. get /ck/ to agree to it, in that thread
3. email it to moot

drinking spirits straight.
ice or none?

Any weird shit to put into gin tonic? I have tried rose petals, a fresh rosemary branch, dill berries and fresh basil but I want to try more

Also how the hell do you make cocktails without vodka

>>4131446
None.

Absinthe. Tell me about it.
Also, is cognac some variety of alcohol? Recently I've heard someone reference it as alcohol, but I've only ever known it as a way of describing the color of leather shoes.

>>4131459
Where are you from and how old are you bro?

>>4131449
Cucumber. So god damn refreshing!

>>4131449
Personally I'd never make a cocktail with vodka. I'd rather have something that contributes flavor to the cocktail rather than just adding alcohol and water,

Best ciders, coming through.

>>4131459

Cognac is brandy made in the cognac region of France.

>>4131542
>best cider

I don't see any Farnum Hill in that photo

I've never really drank any strong alcohol aisde from a couple shot of tequila.

What kind of spirit would you recommend for beginners?

>>4131550

Never had it.

>>4131551

An ABC shot would be the best way to break in to the spirit world.

>>4131253
I'm not sure what you're trying to say here, as you're mixing up the terminology.

"Flavors" do not = "aromatics".

"aromatics" = "aroma" = something for the nose. We eat/drink with all of our senses.

Bitters are most used as bittering agents, to provide depth, and to lend balance. It might help to think of them as the salt and pepper of cocktails.

As for your example with the Manhattan - bitters take the sweet edge off of the vermouth and bourbon. I add a few additional drops after the drink is poured in glass to accentuate the nose.

Also, you mentioned Angostura for a manhattan - an excellent choice, yes, but don't limit yourself. There are many other products out here.

>>4131446
That's entirely up to you. There is no proper way to drink anything. Do what you feels tastes best.

That said, I suggest you start with a spirit neat/straight. It gives you a chance to see what it really tastes like, and to determine if you really like it.

>>4131459
Cognac is brandy made in a specific area of France.

>>4131551
What do like to drink and eat? What flavors appeal to you? Think about the following; spicy, bitter, sweet, sour.

Depending on your eating habits and preferences, I can suggest a good place to start.

Though, you can't beat a mellow, aged, quality bourbon.

An ABC show is ABSOLUTELY NOT a good place to start in spirits. It's a mixture of three different things, all of the "hot", and some of them "exotic" to the beginner.

>>4131426
Home bar starter kit -

Vodka
Gin
Bourbon
Rye
Rum
Tequila

All of these at least in the 25$ range.

Triple sec
Bitters
Sweet vermouth
Dry vermouth
Brandy

The prices vary here. Buy quality whenever possible.

After this I use a two bottle system. Every payday I purchase two bottles. One is my "everyday drinker" - something I know that won't long in my collection. Two is a higher cost, higher quality, often exotic liquor or liquer. This one will be around awhile.

>>4131234
32 male, most of my friends live in different cities now and they ones that dont either have a young family or arent worth drinking with (fighterts/loud mouths etc)

>how do i have a drink at a bar alone without looking like a crazy person? i can hold a conversation fine,but what about the down time?

>>4131849
talk to the bartender/talk to people around you/watch tv

>>4131849

>i can hold a conversation fine,but what about the down time?

i just sigh loudly, and wipe my eyes, then drop my head and stare at my drink.

>>4131978
You are one sad motherfucker.

>>4131426

Setting up your own bar at home is expensive and a great hobby. You can do exactly what the other guy that replied to this said, pick up a different bottle of something each paycheck.

If you plan on entertaining a lot of people, pick up a couple different brands of each style of spirit. You don't need 8 kinds of vodka ranging from different flavors of bullshit. I would suggest a nice balance of everything; 1 to 3 bottles max.

Experiment; go out and try new things at reputable restaurants and bars. Learn brands and find out what you like.

To me, a dream homebar will have the following.
1 - Rye (Jim Beam Rye is great for its price, Rittenhouse is tasty as well.)
1 to 2 - Bourbon (One of my favorite bourbon is Ancient Ancient Age, 10 yrs for $10; Wild Turkey is also a quintessential Kentucky Bourbon. I'm originally from KY so I love my Bourbon and Rye)
1 to 2- Scotch (Scotch unto itself is a whole new adventure. Each region of Scotland tastes completly different, for introductory Scotch drinkers, i would suggest a single malt from the Lowlands - Auchentoshan Classic would be a good start)
1 to 2 - Gin - That is if you like Gin, some people hate it. There are 3 styles of Gin; London Dry, Genever and Old Tom Gin. Look them up. Brands that are enjoyable are Smalls, Ransom, Nolets and Plymouth.
1 to 2 - Tequila - There are three kinds of Tequila: Blanco, Reposado and Anejo, all varying on the amount of aging they have. Blanco is for mixing, Repo for mixing or sipping and Anejo is always for sipping. Olmeca Altos is a decent brand. Always get one that says '100% de Agave." anything else is made with bad sugars that will give you a really awful hangover.

==

Hit the Limit, TBC

>>4131986

Continued

1 - Vodka - Vodka, by definition, is a neutral grain spirit void of odor or taste; that being said it still tastes like alcohol but its very clean; almost antiseptic in a sense. I think all vodka is bullshit and there just brand worship when people order Goose, Ciroc or Ketel. There are good vodkas and there are shit vodkas, stay away from anything that comes in a plastic bottle (can be said for anything.) Potato Vodkas are interesting, Boyd and Blair is a good one as well as Luksusowa. if you want vodka, try Russian Standard or Hanger One.
1 to 2 - Rum - Rum is great. I love it. i love El Dorado Demerara Rum, the 5 yr isn't too expensive; has a nice sweetness and great oaky vanillin. There is a lot of bad rum out there; do some research and find out what suits your tastes. Stay away from Captain Morgan; instead give Ron Zacapa a shot.

If you drink brandy or cognac, i'll be happy to tell you more about that; other than avoid Hennessy, Remy and Christian Brothers.

That covers the main spirits.

Now, you'll also want a Sweet and Dry Vermouth. Dolin is good and inexpensive for mixing. Higher end brands like Carpano Antica SV are great on the rocks as well as Cocchi Americano Dry. The reason vermouth went out of fashion is because a lot of bars would keep it out on the shelves for months at a time; it would oxidize and taste like shit. REFRIGERATE your vermouth.

Once you learn how to make different cocktails, you'll discover different liquors and such. There is so much information out there on different additives that I couldn't possibly go into.

As i said above, Bitters are very useful. Angostura and Peychauds are a must. Go into Orange Bitters and then discover the myriad of flavors companies like Fee Brothers and Bitter Truth offer.

Wine and Beer is solely up to your tastes. Find out what regions of the world you enjoy.

>>4132015

With wine, its important to store it correctly. Invest in a wine rack and if youre really into it, a fridge made to house wine (If youre going to age Bordeaux or anything like that) Keep it on its side and in cool dark place.

Beer you can keep in your regular fridge, standing up. Again, it depends on what you like. Try craft brews. Stay away from anything that has "Light" in the name. There are so many different styles from Farmhouse Saisons to Geuze to Hefeweizens. Taste, Taste, Taste.

Lastly, Tools. Get a couple shaker tins, mixing glasses, bar spoons, hawthorn/julep strainers. Practice and experiment. Watch the bartenders when you're out and see how they work. Pick up some books and industry magazines. Imbibe is a good one.

Good luck.

>>4131446

Drinking a spirit neat is a great way to know what it is. There is nothing for it to hide behind and you can easilly pick out its faults.

I'll usually drink whiskey with a little ice. Water brings the nose of a spirit out a little bit more and takes off the harsh alcoholic burn you get initially.

>>4131449
>Also how the hell do you make cocktails without vodka

Jesus...

I've got some rum left over from new years, it's not the best and i'm not too big a fan of spiced rum. Any tips?

I was drinking it with apple cider and that's pretty delicious.

Pic related

>>4131449
Pepper, liquorice and kumquats are god tier and they will ctch the attention of any guest.
Also, if you enjoy cucumber in your gin tonic, try radish with Hendricks.

I am curious about the rosemary and basil though, with what gin do you pair that with?

>>4131459

Absinthe.

Firstly, It doesn't make you trip like people say. Anyone that ever says they hallucinated while drinking absinthe is a lying goth kid. That being said, Absinthe gives you a different kind of drunk. Its high proof, so thats one reason and thats why its watered down to make it a bit more potable.

It is made from a variety of different botanicals, specifically Wormwood, Angelica, Hyssop and Heather. It has a sweet anise flavor, slightly bitter and always interesting.

The absinthe "ritual" is when you place a small dose of absinthe in the bottom of a glass, place the absinthe spoon (or anything small and perforated over the top of the glass) and place a sugar cube on it. Pour water slowly over the sugar cube and it will start to melt and drip into the absinthe. The clear green color will slowly start to change to an opaque milky color with a slight green tinge. This is called the louche.

Absinthe was the victim of bad science back in the 1800s. The reason it was banned was not for its hallucinogenic properties, but how a lot of them were poorly made using Antimony Chloride and Copper Sulfate (Protip: Poison.) Thujone, which is found in wormwood, became the scapegoat in the later years. But that was bullshit considering thujone is found in sage and fir trees. Now, absinthe imported to the US must be "Thujone Free" (< 10ppm)

Absinthe is very expensive; that being said, try it if you want.

Completing level 1 and being a cicerone mean nothing other than someone wasted money on a certificate...


What bars have you worked at that make you so much of an expert?

>>4132048

Ahh, the Kraken.

i'd say keep up the cider thing. Try a hot buttered rum with it or even put it in coffee.

be careful though, hot alcoholic drinks will get into your blood quicker and get you drunk faster. Proceed with caution.

>>4132049

Kumquats and radish look nice, I have already tried pink pepper and I hate liquorice but thanks.

Also
>Not having heard of glorious Gin Mare
That shit "pairs" godlike with almost any herb

>>4132065

They mean I've studied my ass off and I know this shit. Continuing education, my friend. I don't see it as a waste of money and they've helped my career out a lot.

As for bars I've worked, that's negligible. Mainly restaurants with legit cocktail and wine programs. I'm not gonna sit here and say I opened up Bourbon and Branch in SF or The Drawing Room in Chicago. So, whats it matter?

Now, if you have a question about booze, i'd be happy to help. If not, go troll elsewhere plz.

>>4132070
ooh coffee. I was thinking about trying that. Time to start drinking, cheers.

In my limited experience (variety-wise) with bourbon, what should I try next?

I absolutely love Jim Beam, but don't really like knob creek, maker's mark, or four roses. What's the next brand to try? (Maybe I'll just get a further aged Beam)

How do you make your old fashioned?

>>4132085

Give W.L. Weller a shot. Its a wheated bourbon which uses wheat over rye (Like most other bourbons)

Also, branch out. High West in CO does some good stuff. California has a growing whiskey production as well as New York.

You may enjoy the spiciness of Rye. Templeton, Rittenhouse or Old Overholt are some brands to check out.

>>4132107

And Mint Julep, do you remove the leaves or leave them in the cup?

OP, broad question here:

I prefer Irish whiskeys over scotch or bourbon (haven't drunk anything more expensive than Tullamore Dew, though), what would you recommend?

What wine do you recommend for a beginner but nothing overly expensive?

I tend to prefer something on the sweeter side like Arbor Mist, if that helps.

>>4132107

2 oz Bourbon (Wild Turkey 101 is my preference)
1/2 oz Demerara syrup (1:1 Demerara Sugar/Water, You can use Sugar in the Raw)
3 dashes Angostura Bitters.

Fill mixing glass with ice, stir until well chilled, but not too diluted. Strain over ice (1 big cube if you can) Garnish with orange peel after expelling the oils over the drink.

Enjoy. The Demerara gives the drink a little more body as well as a nuttier sweetness than using regular sugar. The cherry/orange muddle fest of 1980 are well dead, i feel.

Mint Juleps, leave the mint leaves, they'll still give off flavor; but you can remove them if you want. Some people don't like drinking salad. . Make sure you use plenty of crushed ice and a good sprig of mint to garnish. cut your straws short to keep smelling the mint.

>>4132116

Redbreast 12 is my favorite irish whiskey. Pot Stilled. A little more expensive than TD, but 10x better than Jameson.

>>4132140

Thanks based anon, will try.

>>4132122

Look for sweeter grapes, Moscato, Muscat, Gewurztraminer, Riesling.

For Riesling, You'll wanna find a Spatlese, meaning late harvest which means sweeter.

>>4132081
I was an opening BnB employee. Funny you said that.

I'm not the fuck that challenged you, just another booze slinger.

when i get a cockatail wtih a fruit garnish, d o i eat it or do only plebs eat it

"Firstly, It doesn't make you trip like people say. Anyone that ever says they hallucinated while drinking absinthe is a lying goth kid."

Or a French poet a hundred years or so ago. Crazy fuckers.

>>4132275
Do whatever you want. Eat it if it's good. Don't worry what people think.

>>4131391
>was i raped?!

Moron, only women can be raped when they have sex with someone they normally wouldn't because they are drunk.

>>4131512
How about infused vodka? That could, in theory, contribute to the flavor of the cocktail. Tomato infused vodka for a bloody mary for example.

>>4132295

this is true

>>4132302

Pepper infused vodka? Also for a bloody mary?

>>4131700

i like sweet & sour, what should i try?

>>4132314
Funny you should mention pepper infused vodka, I was just watching https://www.youtube.com/watch?v=9h_WVzgqTJo&list=PL295F4F943F08AC68&index=11

and the first thing AB makes with pepper is pepper infused vodka.

I have no idea if that would be any good with a bloody mary though.

What's a good brandy? I've tried some cheap vodka, tequila, whiskey, and brandy, and the only one I really liked was the brandy, E&J VSOP Superior Reserve to be specific.

>>4131512
>>4132302

What is vodka? Neutral spirits that have been brought down to proof (usually 80) with water. Simply put, vodka is simply pure alcohol. Flavorless, colorless, bland. Two of those are bad words when considering spirits to make cocktails with.

Another characteristic of today's premium vodka is the fact that it has been super-filtered. That's a good thing. It keeps it flavorless and clean.

Flavored vodkas are nearly 100% trash. Most of them are made with chemicals and have completely shit flavors (pro tip - Stoli flavors are actually only 70 proof).

Hangar One makes excellent vodka. The only flavored products I'd recommend. They're expensive and can be hard to find, though.

So make your own flavors!

>>4131986

>1 to 2 - Tequila - There are three kinds of Tequila: Blanco, Reposado and Anejo, all varying on the amount of aging they have. Blanco is for mixing, Repo for mixing or sipping and Anejo is always for sipping. Olmeca Altos is a decent brand. Always get one that says '100% de Agave." anything else is made with bad sugars that will give you a really awful hangover.

There are actually 5 distinct types of tequila -

Joven/mixto = shit that should never be touched.

Blanco/platinum = it hasn't been aged or touched wood. Tequila purists say this is the ONLY way to experience the agave plant.

Reposado = tequila that has been "rested", or aged only briefly.

Anejo = aged. This tequila has been in wood for a greater amount of time. It's usually sipped neat.

Super Anejo = this tequila has been aged the longest period. It's usually rare, always pricey, and I'll shiv ounif you mix it with anything.

I'm not going to really suggest how you drink your tequila of varying types, as you can figure that out your own.

Bonus = Check out tequila's loco cousins - Mezcal and Pulque.

>>4132522
What I meant about infused vodka was making your own infused vodka. I wouldn't buy that flavored trash.

I'd like to build up a respectable liquor cabinet in the next few years. In your educated opinion, what makes a good collection of good taste, what can you reccomend?

This is for semi-formal and formal parties hosted with my wife, the beer and alcohol for when the guys come over is in a fridge in the basement.

>>4132716
see
>>4131986
>>4132015
>>4132028

What are some craft beers that you recommend?

I have no idea what I like in that area yet. All I've tried is Dogfish Head's Midas Touch, which I really enjoy. I'm planning to try the rest of their Ancient Ales line too.

>All vodka is bullshit

Go fuck yourself and your family.

Do you have any experience with certifications from the Society of Wine Educators? I'm thinking about taking the Certified Specialist of Spirits exam. Have you, or anyone you know, ever taken it?

>>4132960
they are all bullshit certificates...the only reason to get them is if your employer pays for them

>>4132797
Dude vodka is flavorless by design, quality is only measured by how smooth it goes down.

The only people who like vodka are those who don't really enjoy drinking for the tastes.

>>4132070
Speaking of, I've got a few stories about my encounters with the Kraken.

>>4133021
As someone who drinks for taste I can appreciate vodka a little bit, a nice potato vodka like Chopin has an interesting oily body and a little more to the finish than most vodkas.

That's not say say I wouldn't rather have essentially any aged spirit of comparable quality.

>>4132797

Hah, U mad? Also, It is. Can you tell me the difference between Ketel One and Grey Goose? Do you throw tantrums when the bar doesn't have the brand you want? Extra Dirty, Extra Dry Shaken with blue cheese olives your drink? Go fuck yourself and get a palate.

Potato Vodka is really the only worthy vodka, it has body. Ciroc is made from grapes so its technically an eau de vie and Goose is made from wheat so its more or less a watered down un aged whiskey.

Sorry, Raged out for a second.

>>4132960

For the Society of Wine Educators, Its a good program from what i've read about it. An old GM i used to work for was a CSW and kind of a dick; but that was just his personality. The Spirits exam is worthwhile though, i'd check it out.

>>4132789

Sam at Dogfish is very talented. He's created an amazingly large company without sacrificing quality and I respect that.

Out of California, Russian River Brewing Co's "Pliny the Elder" is an outstanding Imperial IPA. Hard to get, if you ever see it anywhere, grab it.

Birrificio le Baladin's "Nora" from Italy is a great herbed spice beer. Very interesting, the brew is spiced with ginger, myrrh, and orange peel. Awesomely complex. I've seen it in several shops. Shouldn't be too difficult. Italian beers are great up in comers. Theyre a tad on the expensive side, but worth it completely.

I also loooooove sour beers. Cuvee des Jacobins Rouge out of Belgium is probably my favorite beer right now. Tangy, yeasty and kind of meaty.

What kind of brews you like? Hoppy n bitter or crisp and spicy?

>>4131433
>>4131438

Also, if you guys wanna try to get this stickied, i'll check back as often as I can to fill some answers. Lucked out that i'm off today and tomorrow so keep the questions coming.

>>4133092
Do people usually throw tantrums when one whiskey isn't available at a bar? I would imagine most people would simply order whatever's available. Hyperbole much?

I can certainly tell the difference of Grey Goose and Ketel One. Grey Goose tastes smooth, but clean and unexciting. Ketel One is sort of spicy.

You might be surprised to learn that some of us actually enjoy the flavors of vodka.

Are you one of those fags who hates on California rolls for not being authentic? Or are you even worse, hating on people for eating meat?

Food elitists are a bunch of fucking assholes.

>>4133228

I hate on California rolls because they're gross. And fuck vegetarians.

Vodka is all bullshit, I stand by my claim.

>>4133228
>>4133242
>The Green Scare
I think you're all vegetarians. Drink meat liquor or go home.

OP, seriously, what about Brandy? What's good, but affordable?

>>4133252

Can you be a bit more specific?

What kind of brandy? There is a multitude. Are we talking Grape: Cognac, Armagnac, Pisco etc,
Fruit: Applejack, Calvados, Slivovitz
Pomace: Grappa

Stay the fuck away from E&J, its garbage.

I like Osocalis out of California. Their entry level Alambic is about $40 and wil llast you a while depending on how often you drink brandy. Remember, its a sipper not a ripper.

Labeling is very important with brandy as well.

VS = Very Special - At least 2.5 years of aging in oak. Entry level, get yoru foot in the door and taste a few of these.
VSOP = Very Superior Old Pale - Minimum age of 4.5 years. Can be relatively expensive
XO = Extra Old - Minimum age of 6.5 years. Extra expensive. Wait a while before you dive headlong into these as you may not enjoy the subtleties until you build a palate.

>>4133327
I've always liked cognac but I've never been blown away by it. I've had some really excellent Calvados though.

>>4133327
The kind I tried was E&J VSOP, it was alright, at the very least better than the other cheap liquors I had tried. I'd like to try some good stuff to see what it's really like.

Thanks for the advice.

>>4133352

It is what it is. I really enjoy Calvados. From a couple years working under a french chef, he really got me into them.

Look into small producers, they're usually higher quality. Sure, the Louis XIII is hella expensive, but is it truly worth it? Meh

Stay away from pretty much anything ever mentioned in a rap song and you'll be okay.

>>4133368

Go to a reputable liquor store and ask questions. See what they have for selection. look around, see if they offer tastings (Some Binnys in Chicago do this.) Osocalis, Germain-Robin. Believe it or not, America is producing some great stuff.

>>4131849
Nothing is wrong with having a drink at the bar by yourself. I do it often and I can assure you the bartender could not care less that you are there by yourself. They have seen much more pathetic people in their career

Hey OP, I like gin. I don't like tonic, but I've experimented with different fruit juices and carbonated beverages. What are some good entry-level gin drinks? I usually keep a bottle of Taqueray (sp?) or cheaper, and a bottle of Roses Lime cordial on hand.

>>4131849

in all honesty, I like solo diners. Not too fussy, always willing to talk. If i'm not busy, Its fun to chat them up; introduce them to new things.

I've never thought a solo was pathetic. Hell, i love just going out for a drink and just people watching. Ain't nothing wrong with it, my friend.

>>4133413
Martini is the essential gin cocktail!

>>4133425
Should the gin be chilled, or room temp?

>>4133413
I'm enjoying a wet martini myself right now. 2 parts gin and 1 part dry vermouth. Stir well with a bunch of ice to chill and strain.

Actually using some infused gin I made. Made a few bottles, I'm cracking open the "everything" batch early since it's the busiest. Cucumber, ginger, lemongrass, lime rind, mint. Turned out surprisingly good.

>>4133413

Entry level gin drinks?
Martini is the classic gin cocktail, before they were bastardized by Vodka.
Martinez is nice alternative, Gin and Sweet vermouth.
A Negroni is going to be the easiest drink you'll ever make. Equal parts Gin, Sweet Vermouth and Campari (Bitter Orange Amaro) Pleasingly bitter, great before dinner.

The Gin Gimlet may be your style. I'd dump the roses for fresh lime juice though.

You may enjoy a Tom Collins, Gin, Lemon juice, simple syrup and soda. Great summer drink.

Gin Sours -
2 oz gin
1 oz Lemon juice
3/4 oz simple
1 Eggwhite

Combine all ina shaker and dry shake to emulsify for 15 seconds. Add ice and shake for a minute until well chilled. Strain into a glass over ice and enjoy.

Have you tried the elusive Pappy van Winkle bourbon? i've been looking everywhere for it

>>4133439
I'll have to see if I can pick up some vermouth. It'd be with the wine, right?

>>4133437
Chilled.....I think. It get cooled off anyways.

>>4133454
It depends, I frequently see it tucked near the gin.

Go with Dolin! Great stuff, alright value. I'd honestly pick up all 3 right away (the sweet rouge, the dry, and the blanc slightly sweet).

OP, what is your favorite region of Scotland? Ive only had Speyside scotchs, and heard the real peaty stuff comes from the Islay

>>4133457
I think most liquors tend to be stored at room temperature because it's easier to chill than to warm it up if someone wants a drink at room temperature. You can use ice or a chilled glass to get it as cold as it needs to be.

Also, the dilution factor from mixing/shaking ice is essential to many cocktails and should not be discounted. If your ingredients are pre-chilled you won't get as much dilution.

>>4133453

Ohh pappy. Its hard to find in stores, a lot of restaurants I know have it. It doesn't come cheap. If you ever see it, get it.

I prefer the 15 year over the 20 and 23.

>>4133463
Dolin is my favorite vermouth producer. Dolin Blanc is awesome; makes a great martini.

For Sweet Vermouth, give Carpano Antica a try. its expensive, but good enough to drink straight.

Also, be sure to keep them in the fridge; like wine they'll oxidize and get gross.

This is a good thread.

>>4133477
All of the bourbon that I've ever been really impressed by have been 8-16 years old, after that I think it starts to lose vibrancy when it's in the fresh American oak, obviously Scotch can handle more time in the used barrels.

>>4133475

Right anon is right. Keep youre booze at room temp, except the vermouth as I said above. Dilution is very important in making cocktails. If you keep the gin in the freezer and make a martini with it, it's nigh undrinkable because its so potent.

>>4133465
I love Islay, peat scotches are my favorite. Bruichladdich is my favorite producer of the Islay followed by Lagavulin and then Laphroaig.

Bruichladdich Classic Laddie is a great opener to their collection.

>>4133488

Yeah, over 15 years for new oak and it just is too woody. I dont like drinking tooth picks. Same reason I dislike oaky cali chardonnay.

used barrels on the other hand, 20+ years can do some amazing things.

>>4133500
I know what I really need from your expertise. I'm completely rum ignorant and I want to remedy this. I feel comfortable with tequila, but I'm trying to get a taste for what my fellows further south enjoy. I'm mainly interested in common or at least semi-common bottles.

Good white rums? (I prefer aged spirits, but I'm sure it's out there)

Good gold rums?

Great black rum? (I already use Meyer's for mixing, but that's about all I know)

Rhum agricole vs molasses rum, very strong representatives of both to showcase their differences?

>>4133477
Are there any other forms of alcohol that should be kept in the fridge, or is it just wine and vermouth?

>>4133520

White Rum: Neisson Rhum Blanc from Martinique. Great for mixing if youre looking for something in daiquiris or punches that you want the fruit juice to be the prevalent color rather than it turning a murky brown.

Gold rums: El Dorado's 5 yr coming from Guyana is a great dark rum. Blended and aged in whiskey barrels. Made from Molasses.

Zaya is another great one from Trinidad and Tobago. 12 years old, Coffee notes, sweet vanilla and chocolate. A fine sipping rum. One of my favorites.

Black Rum is a little too sweet for my tastes, but Cruzan isn't bad or Goslings Black Seal. Myers is the classic black rum.

Rhum Agricole = Made from Sugar cane, like Cachaça, The Neissons is Rhum Agricole. On Martinique the distillers have adopted the AOC Martinique Rhum Agricole mark which is similar to the AOC mark for Cognac or Champagne. Just because it says it was made with sugar cane juice doesnt mean its a rhum agricole.

Ministryofrumdotcom is a great site to help you out.

>>4133586

Anything wine based, should be kept in the fridge and plugged to keep air out of it. If you have a pump sealer, that'd keep it fresh longer.

When oxygen touches anything, it'll start losing its characteristics. Depending on how well made it is, it'll break down slower. Vermouth will last in the fridge for a couple months. wine, once opened, a couple days at most.

Spirit wise, nothing really needs refrigerated, unless noted on the lable (Syrup based sweet liquers, etc)

>>4133587
Call me a hipster, but at ~$20 for 750ml of 94 proof black rum that tastes like sweet tea? Yes I'll have that.

Kraken is delicious.

I was a bartender at a piece of shit western bar for a couple months slinging beer and bottom shelf whiskey. I am currently a waiter at Johnny Carinos. Any advice OP on advancing my career? My goal is to be a bartender at a higher scale restaurant.

>>4133610

Careful with that though, its tasty but the sugars that are used in it will cause a really nasty hangover if overindulged.

>>4133619

Apply to the places you wanna work, take any position they offer (Server, SA, Food runner, etc) and express your interest behind the bar. Ask for a stage and see if they'll throw you back there.

I'll hire someone with interest and a positive attitude rather than someone that has more experience. Less experience = fewer bad habits that need breaking.

READ READ READ. Industry magazines, books, blogs. Go to tastings. No better teacher than yourself.

Good luck out there, fella.

>>4133610
Kraken: Tastes like vanilla extract?

I've outgrown spiced rum, but Cruzan 9 was semi decent. I'd even rank Sailor Jerry's and Blackheart above Kraken though.

Really I think it's time to move on though. Spiced rum is alright for mixing and shots, but none of it is sip worthy. Once you find a spirit worthy of savoring and lingering on you'll understand.

Why don't I like alcohol?

>>4133641

Ain't for everyone, enjoy your iced tea.

>>4133610
Speaking of sweet tea, I just turned 6 liters of it into somewhere between 14-20% alcohol.

It was a horrible mistake. Tastes unbelievably horrible. Oh well, it's alright mixed with coke.

>>4133621
Yeah, they can. I unfortunately haven't had the benefit.

I've drank so much I passed out and woke up with 3/4ths a bottle gone. Not so much a headache.

The other night I drank maybe 8oz of vodka and puked all night.

I drank 15 miller high lifes a few nights ago and had the worst hangovers i've ever had.

Never had that with any rum actually.

Made some chocolate tequila with dark chocolate.

Drinking oldschool margaritas with chocolate tequila right now, turned out better than expected.

Extra Traditional Margarita
1 1/2 oz tequila
1 oz lime juice
1 tablespoon agave nectar
Stir well with a generous amount of ice

>>4133632
Thanks sazerac.

>>4131234
How did you get into the business? Any tips?

>>4133828

When I was 15, I started in restaurants. Dishwashing. Started cooking when I was 16. 18, went to culinary school. In school, i learned about wine and other beverages, decided I enjoyed the FOH better than the kitchen. the bar seemed like a happy medium between that.

I've always been around restaurants. My mum worked in them as a manager so I was always around them.

Tips: Be interested. Show initiative. Give a shit. Dont think its just an easy job you can coast through; working in restaurants is a hard life. Working holidays, your b-day mostly. Late nights and long days.

Sazerac? Nobody calls themselves Sazerac!

>>4133177

Have you ever read Brewing Up A Business by Sam Calagione? I read it a couple months ago, and I thought it was a fantastic book. Did you know he founded Dogfish Head after graduating with a B.A. in english and waiting tables for less than a year? I highly recommend it.

I was the one that asked about the CSS certification btw. I'm hopefully getting offered a job soon at a beverage distributor (sales rep) and i was wondering if the cert would help with the job. I hope to become a brand manager for one of the big guys (Diageo, Pernod-Ricard) some years down the line. I'd love to hear what you think about it.

Whats the best book of cocktails?

>>4134623

I haven't had the chance to read that by Sam. I've heard about it though and its in my list of things book to check out.

Well, now that I know that is what you're wanting to do with the CSS certification; its perfect for being a rep. Brand managers are cool; some are dicks. i dont know exactly what their jobs entail other than going to bars and ordering drinks with their brand in it.

my suggestion if you wanna become a rep? actually know how the spirits are made, the CSS Cert should help with that. I've delt with some reps that couldn't tell me how the fuck whiskey is made but he felt qualified to tell me all about how great "the Devils Cut" is. he was a douche. Don't be a douche.

>>4134653

I love books. (pic related, its my bookshelf; the wife is a chef)

My favorite books for booze are as follows; in no order.

The Essential Cocktail by Dale Degroff
The Savoy Cocktail Book by Harry Craddock
Imbibe! by David Wondrich

All of these have a lot of history about the drinks in them. Savoy is real old school but a lot of badass information in it.

Stay away from those books that are "1000 Shots" or '8219 Cocktails for the summer" Bushleague Bullshit.

>>4132062
There's this liquor store where I live that sells a bottle of absinthe for 10€. Consider that a bottle of Jack Daniel's is 20€ if you want to compare. Is it some fake cheap shit or should I give it a try?

>>4135040

Whats the name on it?

>>4135045
I don't remember. It has 50% alcohol content and there's this dark red coloured version of it which says has 80%.

>>4135057

I know that there is some red absinths out there that are infused with hibiscus; but its very meh.

As for whether or not its real; its probably not. It may be a spanish absinthe that isn't made as well as its french or swiss counterparts.

but, if its only 10€, fuck it? haha