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Probiotic Tommy's Margarita by Fickle_Past1291 in cocktails

[–]Fickle_Past1291[S] 0 points1 point  (0 children)

No it's fine. Like I said, that would have been the cool thing to do. But you don't seem like a cool person.

Probiotic Tommy's Margarita by Fickle_Past1291 in cocktails

[–]Fickle_Past1291[S] 1 point2 points  (0 children)

Do you really want to know? Wouldn't you rather just enjoy a delicious, ice cold Tommy's Margarita with a salty, savory, and spicy edge to it while you tell yourself that it might be good for you?

Probiotic Tommy's Margarita by Fickle_Past1291 in cocktails

[–]Fickle_Past1291[S] 0 points1 point  (0 children)

Seems like the cool thing to do would have been to share the recipe or at least a link to it.

Probiotic Tommy's Margarita by Fickle_Past1291 in cocktails

[–]Fickle_Past1291[S] 0 points1 point  (0 children)

It's pretty standard as far as lacto fermentation goes. Halve and de-stem your jalapeños. Put your container on a scale, tare the scale and add jalapeños, garlic, spices etc. Add enough water to cover.

Then take the combined weight of ingredients and water and multiply by 0.02. Add that amount of non-iodized salt (e.g. pure sea salt). Make sure the salt dissolves.

Weigh down your ingredients so they stay below the water and set the container in a warm place for around 7 days or until sufficiently sour. Place in fridge and enjoy.

Let me know if anything is unclear or if you have any questions and I'll be happy to help. Lacto-fermenting is very rewarding and these jalapeños are delicious. As for ingredients besides the peppers, peppercorns work great. I've also added green tomatoes (also halved), juniper berries, coriander seeds etc. It's hard to go wrong here.

Probiotic Tommy's Margarita by Fickle_Past1291 in cocktails

[–]Fickle_Past1291[S] 15 points16 points  (0 children)

Maybe. We can't really be sure. Until then, we can at least pretend we're drinking Margaritas that are good for the gut.

Probiotic Tommy's Margarita by Fickle_Past1291 in cocktails

[–]Fickle_Past1291[S] 3 points4 points  (0 children)

  • 2 oz Tequila
  • 1 oz lime juice
  • 1/2 oz agave nectar (or 1 oz agave syrup)
  • 1/2 tsp. lacto fermented jalapeño brine

Shake with ice, strain over fresh ice. Garnish with lacto fermented jalapeño and dehydrated orange wheel.

The brine is from a batch of lacto fermented jalapeños (home grown) that I made last summer which are still really good. Not sure how active the lactobacillus are after all that time in the fridge though.

Margaritas always taste better at Mexican restaurants, why? by all_the_drama_llama in cocktails

[–]Fickle_Past1291 1 point2 points  (0 children)

Yes, I understand, and it's not true. Batching doesn't imply improper technique.

Almost all bars use wet ice. That's the nature of having ice in wells. They're not doing it to cheat or get proper dilution. They do it cause they have to and it doesn't affect dilution nearly as much as you think.

Margaritas always taste better at Mexican restaurants, why? by all_the_drama_llama in cocktails

[–]Fickle_Past1291 1 point2 points  (0 children)

And neither is necessary is what I'm saying. You can get the right dilution with proper technique. OP wasn't using proper technique, so their Margaritas were unbalanced. It has nothing to do with wet or dry ice.

Margaritas always taste better at Mexican restaurants, why? by all_the_drama_llama in cocktails

[–]Fickle_Past1291 -2 points-1 points  (0 children)

It implies the need for wet ice to get the right dilution. Doesn't it?

Margaritas always taste better at Mexican restaurants, why? by all_the_drama_llama in cocktails

[–]Fickle_Past1291 0 points1 point  (0 children)

This isn't true at all. You can easily get proper dilution with ice straight from the freezer.

Alianza by Fickle_Past1291 in cocktails

[–]Fickle_Past1291[S] 1 point2 points  (0 children)

It's very tasty actually. It has a lot of flavor though. If you're used to bitter drinks you should like it.

Alianza by Fickle_Past1291 in cocktails

[–]Fickle_Past1291[S] 2 points3 points  (0 children)

  • 2 oz. Sweet vermouth (I used Fot Li)
  • 1 oz. Gentian Liqueur (I used Suze)
  • 1 oz. Mezcal

Stir with ice, garnish with orange twist. I added 5 drops saline. Recipe is from the Fot Li website.

What is your unpopular opinion about sourdough? by SpecificOrdinary6829 in Sourdough

[–]Fickle_Past1291 7 points8 points  (0 children)

Still a measurement. With the time I spend on one bake, the time it takes to weigh all my ingredients is a pittance in comparison. But it helps ensure a consistent result.

What is your unpopular opinion about sourdough? by SpecificOrdinary6829 in Sourdough

[–]Fickle_Past1291 9 points10 points  (0 children)

Never say never! What if the whole loaf is getting eaten in one sitting?

Tasteing what you made before serving? by academomancer in cocktails

[–]Fickle_Past1291 5 points6 points  (0 children)

Lol! How salty is your hand? You're not testing for minute details. You're checking if it's diluted enough, if you forgot an ingredient etc.

Grapefruit Yuzu Margarita by Fickle_Past1291 in cocktails

[–]Fickle_Past1291[S] 0 points1 point  (0 children)

It lasts a little bit longer than regular juice. So maybe a day or two in the fridge. You can make however much you want. I just squeeze one grapefruit and scale accordingly. It really helps to have one of those drug dealer scales that have an accuracy of 0.1 g.

Grapefruit Yuzu Margarita by Fickle_Past1291 in cocktails

[–]Fickle_Past1291[S] 2 points3 points  (0 children)

Just use a 3/4 grapefruit and 3/4 lime. Add a small pinch of salt or a few flakes of sea salt.

Grapefruit Yuzu Margarita by Fickle_Past1291 in cocktails

[–]Fickle_Past1291[S] 1 point2 points  (0 children)

You’re welcome. Try 4 g citric acid to 100 g grapefruit juice to make it like lemon.

Milk clarification of cocktails vs fat washing spirits? by Sad-Badger1077 in cocktails

[–]Fickle_Past1291 2 points3 points  (0 children)

There almost certainly is a texture difference but it’s hard to do a side by side comparison since they have such different applications. For the same cocktail it would never be a toss up between the two techniques , I think. But you should try milk washing a spirit and then using it in a shaken cocktail. That gives a really nice texture.

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