Stack Exchange Network

Stack Exchange network consists of 175 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

Questions tagged [cocktails]

Techniques, equipment and ingredients used in preparing and serving mixed alcoholic drinks, as well as non-alcoholic substitutes ("mocktails").

1
vote
1answer
73 views

How to make syrups shelf stable?

I'm making flavoured tonic syrups, but I want to flavour them naturally with juices, concentrates and botanicals. I'm working on a "green" flavour with herbs and spices, but trying to make it shelf ...
4
votes
2answers
721 views

What does 'white' alone mean in cocktail recipes?

I've come across the two following cocktail recipes: East Meets West Absolut Raspberry vodka, Cointreau, St-Germain elderflower liqueur, pomegranate juice, lime juice, white The English ...
9
votes
3answers
786 views

Official cocktail recipes vs typical glass sizes

I've bought and tried various types of glassware for cocktails. Glasses for typical shaken drinks include a cheap martini glass (165 ml), a nick and nora style glass and a coupe (125 ml), among others....
3
votes
2answers
371 views

Should an Aviation include Crème de Violette?

The "Aviation" cocktail is an IBA "official" cocktail. It is listed on the IBA website with these ingredients and instructions: All Day Cocktail 4.5 cl Gin 1.5 cl Maraschino 1.5 cl ...
4
votes
1answer
122 views

How much is a “glass,” in an old English cocktail recipe (1930)?

Cocktail recipes in a reprint recipe book frequently call for liquors by the measure of a “glass.” Just how large was this?
1
vote
1answer
106 views

Can I make shelf stable cocktail mixers by pressure canning?

I'm trying to essentially make my own cocktail kit to send a friend (sans alcohol). Rather than asking them to buy a lot of the ingredients, such as fruit juices, I'm wondering if I can basically ...
3
votes
2answers
2k views

Solubility of turmeric powder

I wonder if anyone mixes turmeric in milk, almond milk or water, and if you still have those insoluble bits interfering in the beverage. What I've been doing is mixing milk, turmeric powder, honey ...
3
votes
2answers
76 views

Caramel Apple cocktail garnish

I am a bartender who has little experience using caramel. I want to use caramel as a garnish by dipping dehydrated apple slices in it. How do I create a "dripping effect" on the dehydrated apple ...
6
votes
3answers
737 views

Irish Coffee harder to get right than Baileys Coffee?

On a cold winter's day I was in a Irish-themed pub/restaurant and ordered an Irish Coffee. Some time later (could have been half an hour or longer), the waitress comes with all the stuff other people ...
1
vote
0answers
25 views

How can I stop cocktails from being foamy? [duplicate]

Whenever I make (shaken) clear cocktails, I end up with foam on top of the drink, like this: I follow the usual steps of building the cocktail in the mixing tin, adding ice and shaking strongly for a ...
10
votes
7answers
30k views

What can I substitute for Cointreau

I want to make cocktails that call for Cointreau (Orange Liquor), but it's rather expensive for a college student as myself. What can I substitute Cointreau for that wont break the bank? Options ...
1
vote
1answer
111 views

Juicing nectarines

What would be the most effective way of getting most of the juice from nectarine pulp? It seems too thick for a coffee filter and the metal screen I have is small and takes forever to use, I'm ...
2
votes
2answers
185 views

3 piece Cocktail Shaker Question

I never owned a cocktail shaker before and my friend gave me a mini cocktail shaker set from crate and barrel. From what he told me, I have a 3 piece shaker, a jigger, and a Hawthorne strainer. My ...
0
votes
1answer
3k views

How long can you store sugar syrup? [duplicate]

Recently, we made a variety of cocktails from Ottolenghi and Scully's NOPI book. Now, we are left with two sugar syrups. According to the book, they can be stored a few weeks in the fridge. Skip ahead ...
0
votes
3answers
565 views

Freeze ice to far below 0 Celsius?

Residential freezers are reasonably set to just below 0 degrees C: any colder doesn't preserve food any better. But if I want to chill a liquid without overly diluting it -- say, bringing a sauce ...
5
votes
3answers
8k views

Coconut milk looks like water with butter chunks

I bought a can of coconut milk (or a cream really, it is rather fat, around 17%) for my piña colada. I have never bought coconut milk before. It was weird inside. Upper half was like butter paste and ...
11
votes
3answers
6k views

How to get rid of foam on shaken cocktails

Here's a picture of a Jack Rose I made last night. It tasted great, but I think the white foam is ugly. I want it to be clear and jewel-like with no foam. All my shaken drinks have this foam. I ...
2
votes
3answers
859 views

Can durian be used as a cocktail ingredient?

I saw that a local Asian supermarket sells durian, so I picked one up, and was thinking that making an alcoholic drink for Christmas would be a great idea, but what kind of drinks could I make? It ...
3
votes
2answers
5k views

Why does a (vodka) martini often come with an olive on a stick?

With Spectre being released in cinemas around the world soon, I've been looking for some James Bond montages on youtube. One of them that I came across was the classic "Vodka Martini. Shaken, not ...
3
votes
3answers
2k views

Hot drink shaker

I make hot coffee drinks at home (espresso, 1/2&1/2, sugar). I'd like to shake them rather than stir. Is there such a thing as a shaker which can endure the pressure of a shaken hot drink? I ...
11
votes
3answers
4k views

Dissolving sugar in a beverage

I have a hard time getting sugar to fully dissolve when I'm stirring a cocktail (for example, an old fashioned). I'm using granulated sugar (https://www.dominosugar.com/sugar/granulated-sugar) and I ...
3
votes
2answers
441 views

What everyday ingredient will emulsify rapeseed oil?

I'm about to concoct a batch of Falernum (spiced ginger & lime syrup for adding to coctails), and one of the possible ingredients is almond extract which I've just found out is in rapeseed oil. I ...
31
votes
7answers
12k views

Will Cinnamon ever dissolve in a cocktail?

I have this idea, that making a cinnamon, vanilla and brandy cocktail would be delicious, and it is. But it is also kinda grainy. What I have been doing: In a 500ml glass, add 15m brandy, add 1/2 ...
3
votes
1answer
650 views

Wild Mustang champagne cocktail

Does anyone know of a champagne cocktail with vodka and Grand Marnier called a Wild Mustang. We used to get it is Whistler but the bar has closed and we can't find the recipe online anywhere.
5
votes
1answer
837 views

Sugar/salt frosted around the top of a cup/mug

Recently I managed to accidentally get a bunch of raw sugar crystals stuck to the rim of a mug of tea. Drinking the tea over the sugar, being able to balance out the tartness and the sweetness as I ...
4
votes
3answers
424 views

Ingredients for Cocktails

I've recently taken an interest in mixing cocktails - I've never done it before or anything similar and I have a question about sourcing ingredients. I want to try making lots of different cocktails, ...
4
votes
2answers
841 views

Why was my Last Word cocktail red?

Last night I ordered a Last Word cocktail, which I've had a few times before. When it came, the waiter told me that the bartender had never made one before. It was red. It was very red. It was ...
3
votes
1answer
114 views

Will storing a mix of vermouths alter their taste?

The recipe I have for a manhattan cocktail calls for 2.5:.5:.5 Bourbon:dry vermouth:red vermouth. Will mixing the dry and red vermouth together and storing before making the cocktails adversely ...
9
votes
3answers
7k views

How can I thicken margaritas?

I've been making margaritas and I've found that, unlike fancy bar/restaraunt bought margaritas, my margaritas come out more like a liquid drink with shaved ice sitting in it than a mixture. I have a ...
4
votes
3answers
2k views

What's the difference between Santa Cruz Rum and Jamaican Rum?

Reading through a book of cocktail recipes from the late 1800s, I notice some recipes call specifically for Santa Cruz rum and some call for Jamaican rum. Is this a mere place of origin reference, or ...
38
votes
1answer
3k views

What does “do.” mean in old recipes?

I'm reading through a book of cocktails from 1865 and I often seen the measurement for a given ingredient listed as "do.". What does this mean? Examples: 40 1/2 ounces of roast and ground cocoa. ...
3
votes
2answers
278 views

What kind of glass is this?

I would like to sell a pair of stemmed glasses, but do not know what to call them. They are quite large (7.5" tall, and the bowl is 5.75" wide) and say "0.5 deru" on them, but have no other makers ...
6
votes
2answers
12k views

Balance overly sweet liqueurs

When dealing with particularly sweet liqueurs, in particular Midori (a very sweet melon flavored liqueur), I tend to find their sugary nature overpowering the rest of the drink. What is the best way ...
5
votes
2answers
8k views

Carbonated drinks in cocktail shakers?

I have a particular drink that is one of my favorites that I like to make at home. It's sort of an Old Fashioned, made with Jameson, Bitters, Cocktail Cherries (plus a little bit of the syrup), and ...
5
votes
2answers
733 views

How can I make mocktails that actually taste like non-fruity cocktails? [closed]

My partner is a teetotaler and I have oral allergy syndrome, which means I am allergic to almost all raw fruit juices. We want to try making some mocktails that we can both drink that actually ...
2
votes
1answer
109 views

How can I tweak this (US) Southern themed cocktail? [closed]

It periodically falls to me to produce thematically-sound cocktails for wife's Book Club meetings. Tomorrow, we are serving the Southern Discomfort (for 'Gone Girl'): 2 oz blood orange juice 1 oz ...
4
votes
2answers
20k views

How to determine the alcohol content of a mixed-drink?

Title says it all: How do I determine the alcohol content of a mixed-drink (Cocktail, Longdrink)? Note - I know the alcohol content of all ingredients.
5
votes
3answers
4k views

Bar ware - What kind of glass is this?

I'm trying to purchase some of these cocktail/martini glasses, but I can not find a name for them. If you search martini, you get a traditional martini glass (straight sides). If you search for a ...
9
votes
7answers
18k views

Keeping crushed ice from melting, without it joining back together

You've got a cocktail party and need a supply of crushed ice through the night without having to continually bring out the blender. Leave it out and it melts quickly. Put it in the freezer and it ...
9
votes
2answers
247 views

How can I smoothly sugar the rim?

Sometimes I end up with a nice even coating of sugar on my lemon drop's rim (it's served in a martini glass). But most of the time the sugar is clumpy and uneven. What can I do to encourage a nice ...
2
votes
3answers
525 views

Is “angostura” (as in bitters) a flavor?

I'm confused by drink recipes calling for "Angosutra bitters". Is "angostura" (as in bitters) a specific flavor combination? Or is "Angosutra" a specific brand or manufacturer (like "Tylenol" is ...
11
votes
9answers
112k views

Is there any difference between cheap and expensive vodka?

Vodka is supposed to be odorless and flavorless (with the exception of flavored vodkas). So if I switch to a dirt-cheap vodka, can I save some money? Is there any difference between cheap and ...
2
votes
1answer
2k views

What is the purpose of bitters in cocktails?

What is the purpose of small amounts of bitters in cocktails? For example, 1/32nd tsp angostura bitters in a Manhattan? Do they provide any function other than flavor, such as binding, texture, or ...
13
votes
6answers
28k views

Does gin “bruise”?

Inspired by a question about shaking vs stirring--part of what is unusual about Mr. Bond's request is that a martini is typically stirred rather than shaken; the normal reason given is that one stirs ...
23
votes
1answer
8k views

Shaken, not stirred…but why?

Most people are probably familiar with the line from James Bond, "Vodka Martini, shaken not stirred." What I have never figured out is "why would it make a difference?" I have tried making martinis ...
6
votes
3answers
7k views

How can I infuse alcohol with 'fragile' herbs?

I would like to infuse alcohol (gin specifically) with basil, but basil is quite a fragile plant and doesn't seem to react well to sitting in booze for a few days. I tried muddling basil and putting ...
4
votes
2answers
358 views

How to choose appropriate drinkware for cocktails?

How do I choose the appropriate drinkware for cocktails? Is there really a difference between something served in a highball or shaker glass, and something served in a hurricane or Martini glass? ...
6
votes
3answers
612 views

Whiskey and Water

In his answer https://cooking.stackexchange.com/a/24354/6279 @user5561 indirectly makes the claim that it is 'preferable' to mix whiskey with water from the same source as the distillery. So the ...
-1
votes
1answer
885 views

Where to rent vacuum chamber?

I am testing out ideas for edible fruit cocktails that I would like to serve as an opener at a dinner party. So far, my tests have been successful, but it occurred to me that vacuum sealing, or "...
6
votes
3answers
8k views

Vermouth for use in Drinks - can I freeze it?

I have a well stocked bar at home so from time to time I mix some drinks. Many popular drinks list Vermouth (e.g. Noilly Prat) as an ingredient. Basically, Vermouth can be compared to a special kind ...