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19 votes
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What can I substitute for Cointreau

Cointreau is just one particular brand. You can substitute any other triple sec/orange liquor. Some may suit your tastes better than others, but there's really no reason to insist on the fanciest most ...
Cascabel's user avatar
  • 58.3k
15 votes

Official cocktail recipes vs typical glass sizes

Despite what many bars, convenience stores, and fast food restaurants would have you believe, drink glasses are not intended to be "filled to the brim" (or even close). This is particularly true of ...
Cos Callis's user avatar
  • 18.2k
13 votes

Vietnamese Coffee (cocktail) - what to sub for condensed milk?

I would suggest that you use cream of coconut, which is the base for piña coladas as a substitute. It's thick and sweet, and should complement the avocado pretty well. Note that this is a canned ...
GdD's user avatar
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11 votes
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Irish Coffee harder to get right than Baileys Coffee?

Some preparations for Irish coffee demand that the whiskey and sugar be caramelized together by heating them in a heat-proof glass over a burner and then topped with hot coffee and thick liquid cream. ...
Stephie's user avatar
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8 votes
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What's the difference between Santa Cruz Rum and Jamaican Rum?

Cocktail historian David Wondrich discusses this very topic in his book "Imbibe!", pages 74-75. (It's structured around Jerry Thomas' first cocktail books—perhaps it's in one of those you're ...
piratejabez's user avatar
8 votes
Accepted

Freeze ice to far below 0 Celsius?

Most of the cooling from ice comes from the melting anyway. That's why ice makers, which don't freeze as cold as freezers, are still useful. It takes 334J/g to turn ice at 0C into water at 0C, but ...
Chris H's user avatar
  • 44.5k
8 votes

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

I am not sure if "glass" in your recipe is the same as this, but in David Wondrich's book, "IMBIBE!" (about vintage cocktail recipes), he indicates that a "wineglass" measurement in vintage recipes ...
franko's user avatar
  • 5,966
8 votes

Coconut cream from coconut butter

Coconut cream is a more concentrated version of coconut milk, with more fat but also more coconut solids. Coconut milk won't mix well with additional coconut oil, because without the additional solids ...
Sneftel's user avatar
  • 29.5k
8 votes

Whiskey sour: should the bourbon kill any germs in the egg whites?

The alcohol is not enough to kill germs in your beverage. Typically alcohol content necessary for killing germs is between 60% and 95%. Straight bourbon will not approach that. You're "not dead ...
Phil's user avatar
  • 1,230
7 votes

How to make syrups shelf stable?

A syrup can be made shelf stable by reaching the appropriate water activity. Generally, using 2:1 sugar to water is considered sufficient to give you a safe level of water activity of around 0.86, ...
rumtscho's user avatar
  • 139k
6 votes
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How to extract mouth numbing effect from Sichuan peppercorn into a syrup?

The reason you didn't get the numbing effect is because the hydroxy alpha sanshool is an alcohol that is largely soluble in oils not water. When boiled it will come off in the steam and escape the ...
bob1's user avatar
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5 votes
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3 piece Cocktail Shaker Question

This is just my experience, but sometimes you can't get a decent pour through the built-in strainer in the top of a Cobbler Shaker, so taking off the top two parts (the little lid and the piece that ...
franko's user avatar
  • 5,966
5 votes

Should an Aviation include Crème de Violette?

According to wikipedia, the original Hugo Ensslin's recipe calls for 2 dashes of crème de violette. In the same article there can be some variation on the theme, with or without crème de violette. ...
Max's user avatar
  • 20.4k
5 votes

Official cocktail recipes vs typical glass sizes

People's understanding of what "one" cocktail is have varied over the years. See for example this article, which, fittingly enough, discusses nick and nora glasses. glasses were a lot smaller back ...
rumtscho's user avatar
  • 139k
5 votes
Accepted

What does 'white' alone mean in cocktail recipes?

As mentioned in a couple of comments, this almost certainly means egg white, which is used in some shaken drinks to create a stable foam on top of the finished cocktail. It can also "round out" the ...
logophobe's user avatar
  • 14.9k
5 votes

How to extract mouth numbing effect from Sichuan peppercorn into a syrup?

After reading @bob1's very helpful answer I ran a couple tests and found that the hydroxy alpha sanshool does seem to be soluble in alcohol such that it could be infused. In my first test I left a ...
qfwfq's user avatar
  • 677
5 votes
Accepted

Vietnamese Coffee (cocktail) - what to sub for condensed milk?

If you're comfortable with a modernist answer, you could use 210S, a 50/50 blend of modified (for cold solubility) Gum Arabic and Xanthan gum, popularized in part by Dave Arnold's book, Liquid ...
Alex Reinking's user avatar
4 votes
Accepted

Juicing nectarines

You may want to explain what you want to do with said juice, but since you tagged your question "cocktails", I am thinking that clarified juice might be good. One option (if you don't have a ...
moscafj's user avatar
  • 76k
4 votes

Keeping crushed ice from melting, without it joining back together

Don't pay too attention to the previous answers.... I've got this one! I've had a severe crushed ice addiction for about 5 years and I've figured out a few ways to help keep crushed ice fluffy and ...
Ice Queen's user avatar
4 votes

Irish Coffee harder to get right than Baileys Coffee?

A "Bailey's Coffee" was likely simply a cup of coffee with Bailey's added, and maybea dollop of cream on top. Anyone with legal ability to make and serve a drink would be able to get you that. An ...
Caleb's user avatar
  • 2,818
4 votes

What can I substitute for Cointreau

You can, generally, substitute another brand Triple Sec for that, since that is what Cointreau is. If you're used to Cointreau, you might want to transition to brands known for being of decent ...
PoloHoleSet's user avatar
  • 3,634
4 votes
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Solubility of turmeric powder

Turmeric is a plant, and therefore is made up of many different chemicals. Most of the aromatic compounds in turmeric are either water-soluble or disperse well in water, and are too small to be ...
canardgras's user avatar
  • 2,415
4 votes

How to get a good fragrance from burnt rosemary?

You need fresh rosemary and give it a quick char and not allow it to burn. That's sort of the same technique of using a blowtorch for crème brulée and the same "doneness" of charred vegetables - ...
Juliana Karasawa Souza's user avatar
4 votes

Coconut cream from coconut butter

Coconut oil and coconut cream, though both are made from the flesh of coconuts, are quite different things, and it's difficult to substitute one for the other here. That said, you mentioned that you ...
Blargant's user avatar
  • 2,431
4 votes

Whiskey sour: should the bourbon kill any germs in the egg whites?

Its kind of interesting as these questions actually relate to one another. Question A: Will bourbon kill the germs in egg whites? In short, kind-of, sort-of. Alcohol will inherently deprive germs of ...
PacifistWarrior's user avatar
3 votes

What's the proper way to muddle mint for a julep or mojito?

Actually the right way to make a mojito is bruising the mint. A lot of bartenders just use a couple of stalks of mint and slap it. Mint (as some other herbs) have microscopic hair, which releases the ...
Dominik MJ opinionated alchemi's user avatar
3 votes
Accepted

Can I make shelf stable cocktail mixers by pressure canning?

I wouldn't pressure can most cocktail ingredients. The heat will ruin some of the aromatics of the ingredients (like how the citrus juices you get from the grocery store taste dead), and textures may ...
Batman's user avatar
  • 1,967
3 votes

Should an Aviation include Crème de Violette?

After tending bar for 18 years and enjoying all manners of libations the Aviation is my favorite cocktail. I have had it all different ways and loved most of them. Creme de violette adds to the ...
Christian's user avatar
3 votes

Vietnamese Coffee (cocktail) - what to sub for condensed milk?

Soy or almond milk will be comparatively watery, so you'll lose the some of the luscious creaminess of the original drink. Also, since you mentioned trying to avoid heating your non dairy milks, soy ...
csk's user avatar
  • 3,148
2 votes

What does "do." mean in old recipes?

I was just looking at a cookbook from the 1860s and had the same question. Googled and found your post, which I think has the answerfor us all! Making an educated guess here, the answer is in the post ...
Paula A's user avatar
  • 21

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