Questions tagged [cocktails]
Techniques, equipment and ingredients used in preparing and serving mixed alcoholic drinks, as well as non-alcoholic substitutes ("mocktails").
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Whiskey sour: should the bourbon kill any germs in the egg whites?
Inspired by the TV show Mad Men, my wife and I made whiskey sours, which were really delicious. We followed the standard recipe, which includes a couple of ounces of bourbon and roughly half an egg ...
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1
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Cocktail infused Creme Brulee?
I am making crème brulee for 60, I intend to sous vide them (thinking 180 degrees F, roughly 83C?), and I would like to create an "old fashioned" flavored crème brulee. To accomplish this, I ...
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Vietnamese Coffee (cocktail) - what to sub for condensed milk?
If you've ever enjoyed a Vietnamese Coffee, they're to die for. Blend:
crushed ice
shot of espresso
condensed milk
... avocado
(add dark liquor like bourbon if a cocktail)
blend them together and ...
2
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1
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How to get Coco Lopez in Serbia?
How can I get Coco Lopez cream of coconut in Serbia? I've looked everywhere on the internet, and it is always around $90 shipping or so. I bought it in Italy before and it wasn’t that expensive.
I ...
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How to extract mouth numbing effect from Sichuan peppercorn into a syrup?
I tried following the recipe here to try to create a Sichuan peppercorn simple syrup. The recipe is basically to add slightly crushed peppercorn to sugar and water, allow to simmer, take off the heat, ...
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3
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Coconut cream from coconut butter
How can I make coconut cream from coconut butter? I am making Pina Colada cocktail and I need coconut cream. I have one original coconut cream (for the sake of not advertising, I will not put here ...
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1
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Do cocktail onions need to be pressure canned
I've decided that the cocktail onions I can buy pale in comparison to some that I've had in better establishments. They're tiny and lack crunch, even when I try to buy something top-notch.
So, I ...
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Shelf-Stable Cocktails
I'm a home brewer looking to can up shelf-stable cocktails to share with friends who don't drink beer. I know I'll be using Citric/Malic acid to mimic citrus flavors, but will that be enough to make ...
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Cocktail shaker - silver plate but black on the inside
I picked up a 1920s, silver-plated cocktail shaker from the op-shop. It is super fabulous. However, the inside is all black. Is it safe to make and serve cocktails from this shaker? What should I ...
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How to get a good fragrance from burnt rosemary?
There's a particular cocktail I'm trying to produce which has a garnish of burnt fresh rosemary. Properly done, the rosemary is burnt with a torch to release some very fragrant, herbal smoke.
However ...
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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 ...
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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 ...
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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....
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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 ...
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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2
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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.
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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 ...
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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, ...
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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 ...
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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 ...
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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 ...
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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 ...
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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.
...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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.
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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 ...
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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 ...
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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 ...
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