/ck/ - Food & Cooking

One part whiskey to three parts ginger ale with some lime juice to taste.

>>14212546
How much is a "part"?

>>14212592
Depends on how big a glass you're drinking.
For a 200 mL glass, your parts would be 50 mL each.

>>14212520
Malt doesn't work in cocktails as well as bourbon or rye. Search for scotch cocktail and look what you could like. Most will call for things you won't have like vermouth, angostura or liquers.

>>14212592
When people talk about parts, they're talking about ratios. If there's ten parts for a 200ml glass, a partial 20 ml

>>14212592
Often part means an once. Especially when it comes to shortdrinks. For longdrinks it's like the other guys said. But there's no need to actually measure it exactly. You can often eyeball those drinks.

>>14212520
put it in your ass and move your hips back and forth

>>14212520
You can always use a bit to make a better deglazing, if you want. I highly suggest drinking it neat, but a sour is a good way of going about it - 2 oz whiskey, 1 oz lemon or lime juice, 0.5 oz simple syrup (equal parts sugar and water) or 0.25 sugar. You can substitute that syrup for honey syrup (equal parts honey and water), spice it up, add fruits to it, and it will get whatever flavor you're adding.

>>14212520
Whisky caramel sauce is what I mostly use it for...to be quite honest. If I have some delicious ice cream on hand or some fresh baked pastry, I want a warm hard sauce for the top. To go caramel or creamy caramel is the only difference. Unsweetned, a whisky cream sauce is a great pan gravy too, gracing a nice steak or pork chop.
Very easy to do, melt butter til foamy (or melt with sugar for desserts), hit the pan with some whisky to deglaze and burn off a bit of the alcohol a moment (or none of all, your choice), then hit it with cream, reduce til desired thickness.

Or soak some pound cake with a drizzle before serving. Poke holes in any fresh from the oven cake or muffin and add a sugary whisky syrup, aka rum cake style. My favorite? Whisky balls, ie christmastime fun from a tin. There's an easy food processor recipe that blitzes equal parts vanilla wafers, pecans, powdered sugar, moisten with whisky, roll in cocoa or more nuts/sugar. The longer they steep, the stronger they get. I enjoy plucking out a couple balls late at night, with a decaf coffee or tea, a bit of a snack with a movie that gets you buzzed. After a couple of weeks in a tin (nest them in powdered sugar and nuts), they get STRONGER each day.

it's a 100$ bottle. you don't mix that shit. just buy a 12$ bottle of rebel yell if you're gonna do that.

>>14212851
>american whisky
>costing any more than 20 dollars
KEK
E
K

>>14212858

>>14212520
Mix it with coke. Make sure you let whoever bought the bottle for you know you wasted it.

>>14212520
How about starting by drinking it from a glass you degenerate.

Mix it with San Pelligrino sparkling water if you want to taste the whisky but don’t want to drink it straight. Drinking it on the rocks also makes it a little easier to drink. You shouldn’t be mixing other flavors with a bottle of whisky that expensive

Agreeing with the don't mix it crowd.
That's for pouring a shot in a big glass and sipping slowly to taste it.

If you want mixing, grab a bottle of Evan Williams white label ("EWBIB" - bottled in bond, 100 proof), or Rittenhouse. The nuance won't be lost (they're simpler flavors), and they stand up very well to a piece of ice or a mixer.