I just made bacon infused whiskey with the bacon fat and a piece of bacon, and I let it sit on my counter for two days to infuse. I strained it after freezing it and getting the fat out, and I was told to keep it in the refrigerator after. Will I have the possibility of getting sick because I left it out for two days even though it's being refrigerated now?
Thanks.
As the title states, I have a few quinquinas and vermouth that have cork stopper with a hard plastic top above the bottle. I also own a coravin. In order to preserve them without having to take up refrigerator room (which is tight) I'm thinking about sawing off the hard plastic top leaving just the cork and using my coravin to dole out the amount needed at the time.
Wondering if anyone has tried this. If so, how did it work and also, what tool did you use to take off the plastic top?
Hello all, I'm having a bit of an issue and thought this might be a good place to ask for help. I'm making Zombie cocktails for a Halloween party this weekend, so I've made some batches of homemade falernum using this recipe. I made the first batch a few weeks ago, having noted that it "should keep in the fridge for one month"; however, after about a week I noticed tiny dark spots (speck of dust-to-grain of sand sized) floating around the top of the bottle; they seemed slightly oily, or like they left a bit of a trail in the liquid. I re-strained the fluid and they returned within 24 hours, so I assumed it was mold and threw the batch out, planning on remaking it closer to the party.
It's now 48 hours to party time, and I made a new batch using the same recipe, mixing the liquor with the juice and syrup at about 9 AM this morning, taking extra care to sanitize all my jars and utensils beforehand and re-washing my hands at every step. To my horror, a mere 12 hours later, I am seeing the same dark spots around the edge of the surface of this batch as well. Surely I was mistaken the first time and these must be some sort of essential oils, or bits of zest the cheesecloth didn't catch? There is still a fair amount of sediment (although most of it settles to the bottom), and I find it hard to believe something could go moldy so fast, especially in a refrigerator, but I would much rather be safe than sorry. Is there anyone here who has made homemade falernum and can offer any insight?
tl;dr - Weird floaty stuff appearing in homemade falernum less than 24 hours after creation, despite refrigeration. Sediment/oils or something unwanted?
Few things beat a good cocktail party, especially when the drinks are well-made. I’ve had the pleasure of both attending and hosting several of these get-togethers, and along the way, have taken some mental notes about what to do––and what not to do––if you want to host a successful one.
I’d like to think that most of this stuff is common sense, but several things I’ve seen other hosts do suggest otherwise. Not surprisingly, the drinks are only part of the experience, and any other element of your party that isn’t up to snuff can put a damper on what would otherwise be a great time. So here are some suggestions for making your cocktail party memorable (in a good way).
Clean Your Place. Things don’t need to be sparkling, but do a once-over with the vacuum or broom, pick up stuff that’s just lying around, get the dishes out of the sink, and make sure the surfaces where people will be sitting/putting their drinks down––kitchen tables, countertops, coffee tables––are wiped clean. Clean the bathroom your guests will be using. Clean. The. Bathroom. Remember that one of the most important things you can do as a host is to make your guests feel comfortable; there’s nothing more discomfiting than being made to sit down amongst two-day-old crusted-over pizza sauce and crumbs on a coffee table, or having to use a bathroom whose uncleanliness rivals that of the restroom at your local gas station. Fair or not, you will be judged by the cleanliness of your place, especially by people who are seeing it for the first time. If you want to go an extra step or two after cleaning, light a candle, turn on some music, or arrange your vegetable platter in an interesting way. Appearances and atmosphere matter.
Have Some Glass Class. You don’t need $30 gold-rimmed coupe glasses or engraved tumblers, or even the “proper” glassware for the drinks you’re serving, but you should use some sort of glass vessel for serving drinks. Please do not use plastic cups. This goes doubly for wine. I’m definitely sensitive to budgetary restrictions, so if you’re in need of some glassware on the cheap, your local thrift store or Goodwill can be a treasure trove of elegant-looking glasses for next-to-nothing prices. Go there and see for yourself: all the Grandma Myrtles and Grandpa Harolds of the world who used to hold swanky cocktail shindigs are now getting rid of their old stuff that’s been sitting unused since that last party in 1972. And now, you can use it to carry on the tradition. This isn’t meant to be pretentious––using glass is a way to convey that you’re making an effort to hold a party that’s a step above the everyday slog. People notice that, and enjoy it. It’s also a practical consideration: many cocktails taste better when served in chilled glasses, which can be prepared in the fridge or freezer prior to the start of the party. Good luck chilling Solo cups.
Serve Some Food. Any type of snack food you and the people you’re inviting will enjoy is fine. There’s no need to prepare multiple courses or even to use the oven if that’s not what you’re into. Things like hummus and guacamole can be purchased or made (if you have the time, it’s easy to make better versions yourself), and you can also serve chips, vegetables, cheese, or some other finger foods. Whatever floats your boat. The important thing is that you offer a sufficient amount of food that’s both edible and appealing––emphasis on appealing. Don’t use your party to get rid of that back-of-your-refrigerator-aged cheddar that doesn’t smell quite right but “will be good enough”. You know that’s gross, and so will your guests. The reason food is important is twofold. First, it’s generally bad to have people drink on an empty stomach: they will become intoxicated more quickly, and could get annoying to other guests who have paced themselves more carefully. Second, drinking can actually make you hungry, so people will be hankering for something to eat anyway.
Don’t Aggressively Push Your Drinks. Have Non-Alcoholic Options. Some people you invite will hit their limits before others, but that’s no reason to berate them. It’s also no reason they should have to sit with empty hands for the remainder of the evening. If they don’t want to keep imbibing, respect the decision and accommodate it. Make an effort to provide those folks with something else: cocktails, soda, juice, water (a good option for everyone who is still drinking, by the way), whatever. Though it’s often done in innocent jest, making even light fun of a guest who has stopped drinking alcohol for the evening is bad: it’s a really good way to make people uncomfortable, which is the last thing you want (or should want) to do. Don’t do it.
Know Your Audience. If you’re reading this, it’s probably because you enjoy cocktails and the endless possibilities they present. But some people who gladly attend your cocktail party may nonetheless be on the straight-and-narrow when it comes to drinking. I know you want everyone to try your thyme-infused Chartreuse swizzle, but maybe your guests aren’t into it (I’ve been there). Don’t sniff at their requests for a beer or a shaken vodka martini––just give them what they want. They’ll be happy and will enjoy the night because they’re holding something they like in the glass.
Consider Making a Cocktail List, and Prepare Accordingly. To some, this might seem excessive, and sometimes it is (see the “Know Your Audience” section above), but especially for guests who are into cocktails, or for those who don’t know cocktails that well but are adventurous enough to try new things, a short, varied cocktail list can help your guests avoid the “I dunno what I want…what can you make?!” awkwardness. When I host, I usually put a few drinks down on a “menu”, but tell everyone I can make them whatever if they want something particular. It works out well, gets people trying new things, and at the very least, can be a good conversation piece––I find people get a real kick out of it. If you’re hosting just a couple of people, make sure your syrups are made beforehand and that you’ve got your setup ready to go. Consider juicing some citrus shortly beforehand if you’re pretty sure you’ll be using it. If you’re hosting a large party, you may want to make a punch or a cocktail or two that can be batched easily, lest you find yourself in the kitchen playing bartender for half the night instead of enjoying the party with your guests. It’s ultimately up to you––remember to consider the people you’re hosting.
Serve Responsibly. Everyone should know this, but at several parties I’ve attended, there were some guests who definitely shouldn’t have been served another drink. Pay attention to your guests and their level of non-sobriety, and try to keep things from going overboard. If someone who you think shouldn’t be driving is about to leave, consider asking them to hang out a bit longer while their drinks wear off, or perhaps calling a cab. You want everyone to get home safely (and legally).
That’s all I’ve got. I’m happy to have other people comment about things you think I missed or insights you think are off base.
Hi all,
There is a showing on my family home that is for sale. My father deconstructed my bar and put everything in the refrigerator to hide it. (I guess according to him, people don't buy houses that have liquor in them?)
I am wondering if temperature cycling will affect the flavor of any of my bottles, especially my nicer scotches and aperitifs. Is it better to leave them in the refrigerator now, move them back to room temp, or what? I don't want to ruin ~$600 worth of bottles.
Any advice welcome, thanks.
Usually when people opt for gomme (gum) syrup, they seem to do so for the silky texture it gives to cocktails. However, while reading Jeffrey Morgenthaler's The Bar Book I noticed at the end of his gomme recipe that he says you can store it in the refrigerator indefinitely.
This contrasts with his various descriptions for simple syrup, in which he says 1:1 simple should last 1 month and 2:1 simple 6 months provided you start with a sterile container.
For a professional bar, I'm sure 6 months may as well be indefinitely, but for a hobbyist like me who just enjoys cocktails at home I could see utility in taking the extra time to make gomme if it does indeed last indefinitely. Especially if I find I only prefer it in certain cocktails.
Looking at the gum arabic Wiki page, it appears to be a stabilizer consisting of glycoproteins and polysaccharides. This reminded me of agar, which consists primarily of polysaccharides and is often used in labs to culture bacteria. So if anything, I would think it would be more likely to become infected.
Can anyone comment on whether gomme does indeed last longer than an equivalently ratioed simple syrup? And maybe whether or not a bigger problem with longer-term storage is that the syrup will take on refrigerator-y flavors over time, even in a closed container?
Heyo,
I'm in the process of trying to batch and fill some 5g kegs with cocktails, and I'm having some trouble finding answers to a few questions.
Here's what I have:
My goal here is the confluence of stability, consistency, and taste. The longer the shelf life, the better. I'd be using high-quality spirits and mixers, and have access to an industrial kitchen.
So here are my questions:
Cheers
I used to think I didn't like vermouth in martinis, but I came to find out that it goes bad. I've started keeping it in the refrigerator after I open it, but I don't go through it quick enough and it's hard to tell when it's turned. I'm open to any useful info or even wild opinions.
So at home I've been using refrigerator ice for a long time. It works but it's definitely not ideal and I'm super jealous of the Kold Draft cubes down at my locale watering hole. I did a bunch of research on portable home units and frankly I didn't find much. It looks like my best bet is something like this?
Anyone have any experience with consumer ice makers? Suggestions/thoughts? I'm mostly concerned with the quality of the ice and the effort required to clean the thing as long as it makes enough for me to shake up half a dozen or so drinks.
Hi there, I recently made just under a litre of barrel-aged, White Negroni (aged for just over 3 weeks w/ Beefeater 24, Cocchi Americano and Suze). I recently took it out of the barrel because I didn't want it to get too 'oakey' and the flavour seemed just right. My question is, how long will it last in a container in the fridge? I was hoping to save it for another week or so, since I will be away.
Not sure if it matters, but I used a ratio of 1.75 oz. gin, 1 oz. Cocchi and 0.75 oz Suze. Is the alcohol volume high enough for it to last for awhile in the refrigerator?
I'm currently so unemployed it's not even funny, and I was trying to come up with a few small business ideas I could do. So I thought to myself, why not combine what I know (playing cocktail piano) with what I like (drinking)!
So here's my idea: I construct a mobile bar in someone's home or wherever they'd want it. I bring a barkeep who serves 5-6 different cocktails and meanwhile I play smooth lounge music. I have an easily transported instrument and amp system, so that takes care of the music bit.
The bar would be nothing fancy, essentially a front from panelled wood and maybe a nice stone top that houses the things that I need to serve the cocktails, a back panel that has a few shelves for glasses and a mirror (the mirror is important). As a whole, something that looks like a saloon, but that's easily built, transported and unbuilt.
The reason I'm posting here is to see if anyone has any input on the sort of equipment I would need for the bar. Assuming we serve a party of thirty people, how much materials would we need? Let's say we serve a whisky sour, a manhattan, margaritas, mochitos, gin and tonic. (I know, but that's what's popular here)
How much ice does a party need (and what size of refrigerator would I need to acquire). How much fruits do I need to bring. What's a good way to clean glasses on a mobile station? Am I missing something really obvious?
Several months ago, /u/chalks did a barrel aged Last Word via oak spirals. I got a 2 liter barrel for Christmas and wanted to see how the Last Word would do in a real barrel.
Methodology: 400 milliliters each of Green Chartreuse, Ebb+Flow Gin, and Luxardo Maraschino Liqueur were placed in the barrel. Concoction was aged for eight weeks. Every 3-4 days, the barrel was sloshed around and rotated.
At the end of eight weeks, the concoction was emptied into a bottle and stored in the refrigerator.
0.75 ounces of lime juice was added to 2.25 ounces of the concoction. They were shaken with ice in a Boston shaker and served.
Observations and Tasting Notes:
The thing that immediately struck me was how much evaporation there was. Out of the 1200 ml of solution, I recovered only about 800 ml. I don't know if this is normal or if artificially heated room during the winter months exasperated things, but I was surprised at the amount I lost.
The concoction was viscous and drained slowly out of the barrel. Not surprisingly, it had a brown hue to it.
Sorry for the poor class choice. Moved recently and the glasses are still packed up.
Tasting Notes:
I did a side-by-side comparison with a fresh Last Word.
The fresh Last Word is known for its balance. The flavor is harmonious, but your palate can easily pick out each individual ingredient. The barrel aged Last Word has the same balance, but it's not as obvious. The first thing you note is that it's much sweeter due to the evaporation. The mara's sweetness dominates, but the gin and chartreuse sensations are definitely there. The lime juice is still definitely there and strong, but secondary.
What's really interesting is that a bitter aftertaste quickly rises towards the end. You end up with a woody, bitter taste that fights with the sweet and lime before all three diminish.
A+ would make again. The flavors are still recognizable as a Last Word, but the balance is all out of whack in a good way. Each sip becomes a transformation from sweet to bitter. The ingredients are on the sidelines in this drink, but still noticeably loud. Next time, I might lessen the aging by two weeks to cut down on the bitterness. Scotch drinkers who are skeptical of cocktails would appreciate this drink.
First off, are they interchangeable? I do not make old fashions (hate my ice/refrigerator...). Im talking mixed drinks, sour variations, etc. My staples are Rittenhouse + Buffalo Trace. Im trying to understand when/how is it a good time for Rye vs Regular Whisky? If I dont make old fashions or drink neat is the bourbon essentially useless for me?
