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What Cocktails are you drinking lately?

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124

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    #92
    l14masasddadsg
    Registered Users Posts: 19 ✭l14masasddadsg


    Adyx wrote: »
    We've stopped using egg whites in work. Pasteurised egg whites are expensive and like it or loathe it, there's a demand for vegan-friendly drinks out there. We use aquafaba now from chickpeas. Probably gives a better foam anyway and the chickpeas get used by the kitchen.

    Were ye buying egg whites in bulk, in a carton or something?

    The alcohol would kill any bacteria I would've thought.


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    #93
    Adyx
    Registered Users Posts: 2,997 ✭✭✭Adyx


    Hodors Appletart wrote: »
    I only ever shake one cocktail at a time, even when making multiples

    Edit; I don't think it's reasonable to open a tin of chickpeas for home cocktail making, but that makes sense from a commercial perspective

    Can aquafaba be copied at home?

    There are all sorts of recipes and ideas for egg white alternatives. There's a YouTube channel whose name I can't remember did a video on it only last week. But aquafaba seems to be the best. Doesn't have to be chickpeas, any legume will do. I'd say you wouldn't need as much as you would with whites either so if you can find a use for the chickpeas they're the best option. If the kitchen hadn't decided to throw them in a salad, we were going to make hummus for the staff. Try and get unsalted if you can and it does pong a bit, but it's not noticeable in a drink.


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    #94
    Adyx
    Registered Users Posts: 2,997 ✭✭✭Adyx


    l14masasddadsg wrote: »
    Were ye buying egg whites in bulk, in a carton or something?

    The alcohol would kill any bacteria I would've thought.

    I'm not sure about the alcohol and bacteria, possibly, but we weren't going to take any chances. We have non-alcoholic cocktails too. We had cartons and the kitchen had whites they weren't using but obviously they weren't pasteurised so that wasn't an option. As I said, the aquafaba gives a better foam with less anyway. Haven't had any complaints about the taste.


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    #95
    ElChe32
    Registered Users Posts: 2,690 ✭✭✭ElChe32


    Made a Scarlet O'Hara while away for a few days with some friends.

    Southern Comfort
    Cranberry juice
    Lime juice

    Lots of ice in the glass.


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    #96
    Hodors Appletart
    Registered Users Posts: 2,026 ✭✭✭Hodors Appletart


    I'll be mixing a couple of cocktails for a Dutch friend on Sunday

    Chocolate Orange Espresso Martini
    Margarita

    both have triple sec, so cover off "orange" aspect, but I'm on the hunt for something actually orange in colour.

    Any suggestions? I'd like to avoid Orange Juice if at all possible.


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    #97
    rje66
    Registered Users Posts: 1,213 ✭✭✭rje66


    Hodors Appletart wrote: »
    I'll be mixing a couple of cocktails for a Dutch friend on Sunday

    Chocolate Orange Espresso Martini
    Margarita

    both have triple sec, so cover off "orange" aspect, but I'm on the hunt for something actually orange in colour.

    Any suggestions? I'd like to avoid Orange Juice if at all possible.

    Few drops of food colouring??


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    #98
    irish_goat
    Moderators, Recreation & Hobbies Moderators Posts: 5,771 Mod ✭✭✭✭irish_goat


    Hodors Appletart wrote: »
    I'll be mixing a couple of cocktails for a Dutch friend on Sunday

    Chocolate Orange Espresso Martini
    Margarita

    both have triple sec, so cover off "orange" aspect, but I'm on the hunt for something actually orange in colour.

    Any suggestions? I'd like to avoid Orange Juice if at all possible.

    You can get orange coloured triple sec, but it's literally just got food colouring added, so the above poster's suggestion is probably handier. You'll surely not notice any colour though if you add espresso to it. Would work for the margarita though.


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    #99
    Hodors Appletart
    Registered Users Posts: 2,026 ✭✭✭Hodors Appletart


    Sorry, I meant a third cocktail!

    I'm thinking of just going Old Fash


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    #100
    Adyx
    Registered Users Posts: 2,997 ✭✭✭Adyx


    Hodors Appletart wrote: »
    Sorry, I meant a third cocktail!

    I'm thinking of just going Old Fash

    Aperol maybe? Cheap enough too.


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    #101
    Hodors Appletart
    Registered Users Posts: 2,026 ✭✭✭Hodors Appletart


    Adyx wrote: »
    Aperol maybe? Cheap enough too.

    Saw Aperol in Lidl, and beside it was a knock off called Bitterol, wondering if anyone has tried that one?

    Made a small Negroni there, my first one ever.

    Added some more essentials to my cocktail shelf, namely Campari and Sweet Vermouth

    Those two open up a whole new avenue of cocktails, so a month of learning ahead.


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    #102
    odyssey06
    Registered Users Posts: 28,275 ✭✭✭✭odyssey06


    Hodors Appletart wrote: »
    Saw Aperol in Lidl, and beside it was a knock off called Bitterol, wondering if anyone has tried that one?
    Made a small Negroni there, my first one ever.
    Added some more essentials to my cocktail shelf, namely Campari and Sweet Vermouth
    Those two open up a whole new avenue of cocktails, so a month of learning ahead.

    The Bitterol is pre-mixed (with prosecco and soda) so it is Aperol Spritz rather than Aperol

    "To follow knowledge like a sinking star..." (Tennyson's Ulysses)



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    #103
    irish_goat
    Moderators, Recreation & Hobbies Moderators Posts: 5,771 Mod ✭✭✭✭irish_goat


    One of my work colleagues has given me a jar of coffee-infused bourbon. Anyone any suggestions for a cocktail I could make with it?


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    #104
    L1011
    Moderators, Business & Finance Moderators, Motoring & Transport Moderators, Society & Culture Moderators Posts: 67,850 Mod ✭✭✭✭L1011


    odyssey06 wrote: »
    The Bitterol is pre-mixed (with prosecco and soda) so it is Aperol Spritz rather than Aperol

    I belive they have both premixed and non


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    #105
    Hodors Appletart
    Registered Users Posts: 2,026 ✭✭✭Hodors Appletart


    L1011 wrote: »
    I belive they have both premixed and non

    Yeah this was straight, same % as the Aperol beside it

    What else would it be used for apart from Spritz?


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    #106
    L1011
    Moderators, Business & Finance Moderators, Motoring & Transport Moderators, Society & Culture Moderators Posts: 67,850 Mod ✭✭✭✭L1011


    Drunk straight as an aperitif/digestif.

    Use in lieu of Campari for a sweeter tasting negroni


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    #107
    Dont be at yourself
    Registered Users Posts: 10,571 ✭✭✭✭Dont be at yourself


    It's lovely in a Petruccio if you're looking for a sweet cocktail:

    1 measure Gin
    1 measure Aperol
    1/2 measure lemon juice
    1/4 measure rich simple syrup
    Egg white
    2 dashes orange bitters


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    #108
    odyssey06
    Registered Users Posts: 28,275 ✭✭✭✭odyssey06


    Mr Price (kinda like a supersized Dealz) are selling cans of Gunna Cola & Ginger for 70c.

    Makes a great mixer for a 'dark & stormy' with lime and rum or whiskey.

    Usually retails a lot more expensive:

    https://www.smallchanges.ie/store/Gunna-Steelworks-Cola-%26-Ginger-330ml-p265820272


    "To follow knowledge like a sinking star..." (Tennyson's Ulysses)



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    #109
    ambro25
    Registered Users Posts: 5,994 ✭✭✭ambro25


    Great thread 👏🏻

    Our go-to currently are Italian Mojitos and Airmails.

    The Italian Mojito is plenty easy: take the standard Mojito base recipe (rum, fresh mint leaves, sugar, fresh lime juice) and substitute sparkling water for Prosecco, plus half-a-cap to a full cap’s worth of red Campari for colour.

    For the airmail:

    3cl rum, clear or amber

    1.5cl fresh lime juice

    1.5cl honey syrup (3 honey measures to 1 water & reduce/clarify)

    4.5cl champagne or the like (Prosecco, crémant brut/dry)

    Top 3 ingredients into a shaker, serve into highball filled with ice, champagne on top.



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    #110
    Dont be at yourself
    Registered Users Posts: 10,571 ✭✭✭✭Dont be at yourself


    I'm on a bit of a tiki buzz at the moment. Been making Mai-tai, but substituting Orgeat syrup for Falernum.

    Just ordered the book from Smugglers Cove (reputed best modern Tiki bar in the world) so will be going down a rabbithole for a while. I'll report back, if I survive!



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    #111
    Dont be at yourself
    Registered Users Posts: 10,571 ✭✭✭✭Dont be at yourself


    Just back from a booze cruise to France. Picked up some great stuff in the hyper market: orgeat syrup, armagnac, lillet blanc, byrrh, and a bunch of rhum agricole. Now to start mixing! Any suggestions?



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    #112
    ambro25
    Registered Users Posts: 5,994 ✭✭✭ambro25


    Well,you could use some of your rhum agricole, to prep some rhum arrangé?

    Tons of recipes about, each more exotic than the other, but basically it involves putting some diced kiwi (and/or or other fruit) and sugar into it, leaving to macerate, agitating twice a week, eventually topping up the sugar to taste.

    Takes a while, and not exactly a ‘cocktail’, but truly delightful.



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    #113
    the beer revolu
    Registered Users Posts: 16,790 ✭✭✭✭the beer revolu


    https://www.boards.ie/discussion/comment/117827207#Comment_117827207

    I did rum with charred strawberries, recently.

    I charred a punnet of large strawberries over charcoal and steeped them in rum for half an hour.

    I stained the rum into cocktail glasses and served the strawberries with a sweetened elderflower cream.

    It was really, really good - a combo of dessert and cocktail!



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    #114
    limnam
    Registered Users Posts: 9,152 ✭✭✭limnam


    https://www.boards.ie/discussion/comment/117836874#Comment_117836874

    That sounds amazing.

    You need to start considering a book beer!



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    #115
    the beer revolu
    Registered Users Posts: 16,790 ✭✭✭✭the beer revolu


    https://www.boards.ie/discussion/comment/117849114#Comment_117849114

    Of course, I stole the idea!

    The inspiration was from The Glass Curtain restaurant in Cork who, I'm told, paired charred strawberries with blackwater vodka to make a cocktail ingredient. I was intrigued by the idea of charring strawberries and assumed it would work with rum, too.

    Then, it's obvious to just eat the delicious, mushy, charry, warm strawberries with cream.

    It's really worth trying. I'd imagine pineapple, peach, mango would all work really well too.



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    #116
    dobman88
    Registered Users Posts: 6,461 ✭✭✭dobman88


    On the whiskey sours today after my cocktail kit arrived. We've had 2. One with Jameson, one with JD. And the JD is far superior taste wise so will be sticking with the bourbon.

    Requires a little bit of effort to prepare. buy lemons and squeeze fresh lemon juice. To make the sugar syrup, 200ml water, 200g caster sugar, put it on the hob and stir until it becomes a syrup, set aside to cool, bottle and.refigerate.


    50ml whiskey

    30ml lemon juice

    Dash sugar syrup free pour to your liking. Probably use 20ml for your first one and work from there.

    Egg white.

    Put all ingredients into an iced shaker. Shake it well so egg white emulsifies and strain over ice.


    I just know this cocktail kit is going to be an dangerous addition.



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    #117
    Dont be at yourself
    Registered Users Posts: 10,571 ✭✭✭✭Dont be at yourself


    Agree on bourbon for a whiskey sour.

    For any cocktails with egg whites, I recommend first a dry shake (eg without ice), before shaking with ice to chill and dilute. You'll get a much better foam that way.

    For simple syrup, a few tips:

    • If making 1:1 ratio, you can make the syrup by just vigorously shaking sugar and water, no need to heat it first.
    • For rich (2:1) syrup, you can use boiling water from the kettle, again shaking to dissolve.
    • To preserve its shelf life, add a measure of vodka to the bottle.

    The whiskey sour is a great cocktail to riff on -- happy shaking!



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    #118
    dobman88
    Registered Users Posts: 6,461 ✭✭✭dobman88


    Yeah, I tried a dry shake 1st and thought it was better just doing it with ice so I'll be sticking with doing it that way.

    All just personal preference though. And I do like the experimental aspect to food/drink so will enjoy the cocktails.



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    #119
    Hodors Appletart
    Registered Users Posts: 2,026 ✭✭✭Hodors Appletart


    Rum sours are also good!



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    #120
    the beer revolu
    Registered Users Posts: 16,790 ✭✭✭✭the beer revolu


    I haven't given this a name but it's very, very good.

    40ml gin

    10ml Cointreau

    A dash of absinthe

    20 ml lemon juice

    20 ml simple syrup \or Elderflower cordial

    few drops of bitters

    Eggwhite.

    A few mint leaves.

    garnish with a basil leaf.


    Dry shaker all ingredients except basil.

    Shake over ice.

    Strain.

    tear basil leaf and place on top.



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    #121
    Boardnashea
    Registered Users Posts: 829 ✭✭✭Boardnashea


    I haven't gone back over all this tread but our recent favorite is a Cornish Margarita. Really tasty and not quite as strong as the tequila version.

    https://www.theguardian.com/food/2021/jul/09/cocktail-of-the-week-paul-ainsworths-cornish-margarita-recipe

    Triple sec, Lime juice, syrup and a good cider. I'm using Stonewell so I suppose it should be a Belgooly Margarita!

    And nowadays I usually salt just half the rim of each glass so you have the choice.

    I love the charred strawbs recipe above. Thanks Beer.



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