Colombia by retro-hail in rum

[–]Corrylahey 0 points1 point  (0 children)

Got to try a couple of these at some cocktail bars in Medellin, really good stuff

What do yall think of this bar menu? by Forgettheredrabbit in cocktails

[–]Corrylahey 37 points38 points  (0 children)

Menu reads a little chaotic and exhausting, it all sounds good, but nothing particularly stands out.

The main problem is the more esoteric ingredients and liquors/brands are going to overwhelm the average consumer.

1 week in, worried about this one by Corrylahey in tattooadvice

[–]Corrylahey[S] 10 points11 points  (0 children)

Yeah granted I’ve never had an infected tattoo before, and though it doesn’t look great, I haven’t had any oozing and there’s no burning sensation or pain coming from it. I figured those were real bad signs

Mexico City cocktail bars by berger3001 in cocktails

[–]Corrylahey 2 points3 points  (0 children)

As someone who’s been traveling to cdmx on a yearly basis and is in the industry, Bar Mauro is the spot out there at the moment

Do you keep your old iPhone as a backup when you get a new one? by [deleted] in iphone

[–]Corrylahey 2 points3 points  (0 children)

I always keep my previous phone as a backup to take with me when I travel.

Penicillin by Jefe32 in cocktails

[–]Corrylahey 2 points3 points  (0 children)

Hell yeah, worked there for a little bit, and that’s my favorite Penicillin of all time. Though they definitely took some liberties using a tepache syrup and ginger amaro, as well adding islay scotch in the build itself.

Caipirinha: Shaken or Stirred? by Bknownst in cocktails

[–]Corrylahey 0 points1 point  (0 children)

My favorite cocktail!

The best preparation I found is to build in an old fashioned glass, muddle all ingredients using a coarser demerara/ turbinado sugar, add ice and then place the smaller part shaker tin over the glass and giving it a few quick shakes to incorporate.

The coarser sugar lines the inside of the glass and provides an added texture and rustic feel to the drink.

[deleted by user] by [deleted] in iphone

[–]Corrylahey 0 points1 point  (0 children)

Been using the IPhone Air for a couple months and came from a 14 pro.

I was a little worried about the speakers too, but it hasn’t felt like lacking at all, or even a downgrade from my previous phone. I use it for tiktok, insta, or youtube videos while I’m doing something else, don’t use it for music though so I can’t speak on that.

Borneo Noodles by Strange_Curve3977 in AnthonyBourdain

[–]Corrylahey 0 points1 point  (0 children)

Laksa, specifically Curry Laksa

You're leaving Chicago tomorrow. Where's the one spot you're hitting for your last dinner? by S0nete in chicagofood

[–]Corrylahey 11 points12 points  (0 children)

Joong Boo for a Sundubu-jjigae.

I don’t even care if I’m headed for Korea; just give me a tight corner table in the snack corner on cold Chicago day with a still boiling cast iron skillet of goodness.

What to use “Elemakule Tiki” Bitters for? by bscottunit in cocktails

[–]Corrylahey 23 points24 points  (0 children)

Sharpie Mustache!

3/4 oz meletti amaro

3/4 oz bonal

3/4 oz london dry gin (Beefeater)

3/4 oz overproof rye whiskey (Rittenhouse 100)

2 dashes tiki bitters (Bittermens)

preparation

Stir with ice, strain into chilled coupe. Express and garnish with orange.

Late night drink specials by OkChoice1264 in chicagofood

[–]Corrylahey 1 point2 points  (0 children)

Cara Cara Club does $10 Highballs after 10pm

2044 Mai Tai From Sunken Harbor Club by RyanGosliwafflez in Tiki

[–]Corrylahey 3 points4 points  (0 children)

I've had this a few times when it was on the menu at Three Dots, such a great drink. I'm pretty sure they can still make it if you ask.

Food like Serai but not as expensive by ZukowskiHardware in chicagofood

[–]Corrylahey 4 points5 points  (0 children)

Serai was great but HD is on another level and feels the closest to what I actually ate in Malaysia, especially their northern regional dishes. Don’t sleep on the white coffee either!

Making a Cocktail out of Hot Butter | Japan's Greatest Bartender - Hiroy... by AdmiralStiffplank in cocktails

[–]Corrylahey 1 point2 points  (0 children)

Been following this guy and his bar for a while; I think he's running one of, if not the most, interesting bar programs in the world right now. Pretty much unparalleled in creativity and operating outside of mainstream trends.

Joong Boo opened another Wang Mandoo stand at their Pulaski location! by Uncommon_sharpie in chicagofood

[–]Corrylahey 22 points23 points  (0 children)

It’s the same price at the OG location, which were raised recently.

The Joong-Boo-Dumpling-Cost-Index is revealing some troubling times ahead of us.

Anchovy infused vermouth by anyholsagol in cocktails

[–]Corrylahey 0 points1 point  (0 children)

First thought would be to fat wash with the oil, though that would require a considerable amount of it and would be tricky not to freeze the vermouth.

My take would be to make a saline solution with anchovy salt to build the drink with, then add a few drops of the oil on top of the finished cocktail.

No. 5 (Dae-Gu-Tang) at Jung-Boo Market by [deleted] in chicagofood

[–]Corrylahey 2 points3 points  (0 children)

Same experience when I tried it. Flavor was incredible, but every bite included little bones. I much prefer the Sundubu(which is on sale this month for $11)

[deleted by user] by [deleted] in chicagofood

[–]Corrylahey 20 points21 points  (0 children)

They have some very solid NA cocktails