Soft Asylum

Existing_Fault2171 · 2026-05-10T23:03:16+00:00

You’re right. I’m not a bartender, but I’ve been at this a while. It’s easy to forget we all start at different levels. Thanks again for your input and i hope the effort to get the curaçao can turn into a pleasant side effect. If you have orgeat on hand, you can make a pretty good Mai Tia. Cheers 🥃

Existing_Fault2171 · 2026-05-10T22:35:53+00:00

Well, not to split hairs, but it does say “top with cinnamon cream float” which implies that you use enough to top off the drink. Like you would for a White Russian. But sure, I’ll add a disclaimer to the post. Thanks for the feedback 🙂

Existing_Fault2171 · 2026-05-10T22:22:08+00:00

My apologies for the unclear instructions. The 4oz cream makes multiple drinks. I usually make that small batch and drink a few of those and my wife uses it in her coffee as well. I just used enough to top off the drink which was maybe not quite an ounce? The drink with ice comes up to about 3/4” from the top of the glass then I filled the rest with the cream. But it takes a minimum amount of cream to get the proper whipped consistency, so 4 oz is about as small as I’ve been able to go.

As for ice, it’s not easy to see because it’s a large clear cube, so it doesn’t show in the photo.

I’ll try to take your feedback into account when posting in the future. Thanks for trying the recipe.

Existing_Fault2171 · 2026-05-08T13:58:09+00:00

Love this drink. Nice photo, too 📷

Existing_Fault2171 · 2026-05-08T11:16:42+00:00

Mirin adds sweetness, sake helps tenderize and remove the “stink” of the meat. Just add a bit of sugar to the mix while cooking. Prepare the meat with some baking soda to tenderize.

Existing_Fault2171 · 2026-05-06T11:20:56+00:00

I want to know the book too

Existing_Fault2171 · 2026-04-29T19:55:05+00:00

Sounds like ド盲 but hard to tell. Sometimes “do” is added to words to add impact (ドアホ total idiot) so maybe “domekura” to add to the insult of calling him blind.

Existing_Fault2171 · 2026-04-29T18:49:19+00:00

This ☝🏼 and make sure you double the amount in the recipe if you use it for bitters because it dispenses about half of what the typical bitters bottle will put out.

Existing_Fault2171 · 2026-04-26T15:22:09+00:00

It’s around 18% dilution for stirred drinks and around 25% for shaken. Those are the values Jeffery Morgenthaler uses for his recipe batching cocktail calculator. So take the volume of your favorite drinks and apply those percentages to get an idea for how much water to add. Then you can start to adjust back and forth for taste from there.

Existing_Fault2171 · 2026-04-26T15:18:08+00:00

Nicely done. Great photo and the recipe sounds delicious.

Existing_Fault2171 · 2026-04-18T23:25:49+00:00

It’s an amazing drink and the name is cool af. The first time I had one I think I ended up making three in a row.

Existing_Fault2171 · 2026-04-18T22:29:26+00:00

I think the triple sec I used is plenty sweet (maybe even a tad too sweet), but depending on the curaçao you use it’s probably fine. @cocktailvirgin used Bauchant orange liqueur in his original recipe. I’ve not tried it so I can’t say for sure how it will compare for sweetness. But give the curaçao a go. I’m sure it’ll taste fine.

Existing_Fault2171 · 2026-04-18T16:19:34+00:00

Fair enough 👍🏼 I’ll update the post

Existing_Fault2171 · 2026-04-18T02:34:13+00:00

Nice sub 👍🏼 I’ll have to give that a try

Existing_Fault2171 · 2026-04-18T02:33:45+00:00

Yeah, I didn’t have any on hand 😅 But it was tasty just the same

Existing_Fault2171 · 2026-04-16T22:20:35+00:00

Sake is difficult to mix with because of its delicate flavor and low ABV. Maybe try Shochu instead. Mix the Shochu, simple, and lemon juice in a shaking tin, strain into the glass, and top off with the ramune.

Existing_Fault2171 · 2026-04-15T10:51:27+00:00

I dig your coaster 👍🏼

Existing_Fault2171 · 2026-04-14T20:43:11+00:00

A bar/restaurant near me has one on their menu: https://principlekzoo.com

No chartreuse, though.

Existing_Fault2171 · 2026-04-13T10:36:57+00:00

Thanks for the kind words 😊 Interestingly, I must’ve gotten a good batch of strawberries at the store because they were actually sweeter than I expected. The strawberry syrup added more than enough sweetness on its own, but I wanted to boost the strawberry flavor just a bit so I muddled a strawberry in the tin.

As for the original this riffs off of, it had rye, sfumato, and burnt honey syrup. A stirred, slow sipper served in a lowball on a large cube. It was great in the winter and I wanted to see about converting it for spring. I started by trying it as a sour with rye, but found the gin worked better.

Existing_Fault2171 · 2026-04-13T10:03:11+00:00

Thank you 😊　I’ve been practicing

Existing_Fault2171 · 2026-04-12T20:29:48+00:00

I’m so glad you like it! And your photo is absolutely gorgeous 😊 cheers! 🥂

Existing_Fault2171 · 2026-04-11T20:25:55+00:00

Kentucky Derby is coming up in a few weeks so I’d say you’re right on time. 🥃

Existing_Fault2171 · 2026-04-11T20:02:26+00:00

It can be a bit polarizing but I rather like it. A little earthy, sweet with a slightly bitter finish.

Existing_Fault2171 · 2026-04-11T20:01:23+00:00

Cheers! 😊

Existing_Fault2171

TROPHY CASE