/ck/ - Food & Cooking

How about you go through the catalog and see that there is already a cocktail thread, a beer thread, a brown liqour thread, and a wine thread instead of making a thread even none of those threads are near bump limit.
Stop making redundant fucking threads on a semi slow board you fucking idjit.

>>10687201
What ginger beer do you use in your mules?

>>10687212
The other "cocktail" thread is more specifically about refreshing summer bevs and not entry into cocktails so I give OP a pass

>>10687214
Canada dry

>>10687214
Barritt's

>>10687230
I thought canada dry was ginger ale only, do they make ginger beer?

>>10687230
>>10687243
Not anymore

Drinks with ginger ale are bucks, not mules. Ginger ale/beer sound similar but ginger beer is much more powerful so they're not interchangeable

>>10687201

guinness + irish whisky = irish car bomb

ale/lager + goldshlager/fireball = boilermaker

tequila + tecate/modelo = drywaller

>>10687212

how about you stop being a fucking little bitch faggot nigger kike?:

>>10687233
What'd you describe the taste as? I've had a few different ginger beers and Cock&Bull burns my throat in a way liquor or actual ginger doesn't, which makes me not want to drink it

>>10687201
A twist on a twist on a twist on a John Daly of mine: smallish piece of ginger chopped and muddled in a shaker with a shot of bourbon, a bit of arnold palmer half&half lite, and half a shot of lemon juice shaken with ice, then strained (through a mesh strainer in addition to the shaker's strainer, or else you get ginger fiber) into a pint glass with fresh ice, then topped to full with more of the arnold palmer

I need to know what human shit gibbon will delete this thread because of alcohol. I need this fuckup to be reported to administration.

>>10687201
look up the blog http://cocktailvirgin.blogspot.com/
its advanced but good stuff. The big thing to remember about getting into cocktails, is fresh citrus, lemons, and limes. And get a few tools, like an oxo jigger, and a cocktail kingdom shaker tin set. Having a few tools really makes the experience of making cocktails a lot of fun.

You should really try a good Daiquiri, its the easiest way to tell if a bartender is good, a recipe for home would be

2oz silver rum(Cruzan, Ron Cartavio,barcardi even)
1oz Lime Juice
.75oz simple syrup(half water half sugar)
and from there you modify to taste, if its too sweet or too sour

>>10687212
beers aren't cocktails, brown liquors aren't cocktails
brainlet

>>10687309
Just tastes like ginger beer man, idk. Full bodied and rich with a nice ginger twang.

>>10687437
That actually sounds super good, I have a huge knob of ginger and some good bourbon so I might give it a try.

>>10687536
I'll try that, I love rum and anything sour so that sounds right up my alley. And jesus that collection is insane.

>>10687214
bundaberg

>>10687214
Regatta, I like the small cans. Perfect amount for a mule.

>>10687201
Hard to beat a Manhattan. You can argue all day about which whiskey and types and ratios of vermouth and whatever, but it's a fantastic drink.

>>10687871
I think I just don't like red vermouth, I love whiskey but manhattans really don't do it for me

>>10687201
Gin gimlet:
gin, sweetened lime juice 2:1 with a splash of soda water. I usually order something like this when drinking in bars.

Tom Collins:
gin:lemon juice:simple syrup 2:1:1, top with soda. I order this with lime instead of lemon when I originally ask for a gim gimlet and the waiter or bartender looks at me like I'm speaking French; for some reason they'll more often know what a Tom Collins is than a gimlet.

French 75:
gin, lemon juice, simple syrup 6:3:2
top up with sparking white wine or champagne
One of my personal favorites is a twist on the French 75 which adds elderflower liqueur to the mix. I've made them at home with gin, St Germain, blueberry lemonade and white wine. That is some good shit.

Also, tropical fruit flavors and tequila. Make passionfruit margaritas at home with a splash of passionfruit Smirnoff and a bit of passionfruit Amoretti syrup, and some tropical juice. (and tequila of course)

>>10689210
Whiskey and 7 is a classic highball. Great drink, and tastes fine with cheap booze if you're more budget-conscious with your dipsomania.

>>10687214
goslings

>>10689436
I wasn't saying that because I don't know a good way to mix whiskey, I was saying that since manhattans are meant to "showcase" the spirit and they seem to foul them for me

only soylets call it mixology
from my notebook:
>1 oz cognac, Hine
>1 oz bourbon, Eagle Rare
>1/2 oz Chareau aloe liqueur
>Barspoon agave syrup
>2 dash celery bitters
stir, strain, rocks.
>3/4 oz genever, Bols
>3/4 oz arrack, Van Oosten
>3/4 oz pineapple juice
>3/4 oz dry vermouth, Dolin
>1/2 oz maraschino, Luxardo
>3 dash celery bitters
shake, strain, up.

Sidecar is a classic
2oz Cognac
3/4oz Cointreau
3/4oz lemon juice
Shake, serve in cocktail glass. Lemon twist and sugar coated glass rim for garnish

>>10689632
>Any suggestions of good just above entry level cocktails?

Dunno anon, I think those recipes would probably be fittingly described as Products Of Mixology, but at least they don't contain kirsch, prickly ash bitters, zirbenz stone pine liqueur, pomegranate molasses, etc etc etc

Is there a good book of cocktails to get? Like something that has a little bit of everything, or even like a master list of cocktails (from years past and to the modern age)?

>>10689679
If you want "standard" you can probably pick up any beginner cocktail book of which there's probably way too many on the market. Personally, I just google or look at liquor.com or wikipedia, since wikipedia has the plug on IBA-standard cocktails

>>10689679
Find an older edition of Mr Boston's. They're all over.
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