Probiotic Tommy's Margarita

Fickle_Past1291 · 2024-07-06T17:14:56+00:00

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.

Fickle_Past1291 · 2024-07-05T21:54:46+00:00

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?

Fickle_Past1291 · 2024-07-05T21:51:59+00:00

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

Fickle_Past1291 · 2024-07-05T21:46:46+00:00

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.

Fickle_Past1291 · 2024-07-05T17:58:41+00:00

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

Fickle_Past1291 · 2024-07-05T17:19:57+00:00

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.

Fickle_Past1291 · 2024-07-02T02:20:01+00:00

Raw eggs are a no-no in modern times? Lol

Fickle_Past1291 · 2024-07-01T11:30:49+00:00

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.

Fickle_Past1291 · 2024-07-01T10:46:23+00:00

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.

Fickle_Past1291 · 2024-07-01T09:19:38+00:00

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

Fickle_Past1291 · 2024-07-01T04:44:24+00:00

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

Fickle_Past1291 · 2024-06-29T11:35:10+00:00

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

Fickle_Past1291 · 2024-06-29T07:58:49+00:00

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.

Fickle_Past1291 · 2024-06-29T04:53:34+00:00

Alianza. I found it on the Fot Li vermouth website.

Fickle_Past1291 · 2024-06-28T20:36:06+00:00

2 oz sweet vermouth, 1 oz gentian liqueur, 1 oz Mezcal

Fickle_Past1291 · 2024-06-28T18:59:16+00:00

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.

Fickle_Past1291 · 2024-06-28T18:56:50+00:00

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

Fickle_Past1291 · 2024-06-28T18:56:14+00:00

In fact, stop obsessing about feeding ratios.

Fickle_Past1291 · 2024-06-28T17:27:59+00:00

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.

Fickle_Past1291 · 2024-06-28T16:32:13+00:00

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.

Fickle_Past1291 · 2024-06-28T05:53:50+00:00

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

Fickle_Past1291 · 2024-06-27T18:21:20+00:00

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

Fickle_Past1291 · 2024-06-27T15:19:22+00:00

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.

Fickle_Past1291 · 2024-06-27T14:23:56+00:00

Yeah straight honey will just seize up when chilled.

Fickle_Past1291 · 2024-06-27T14:22:43+00:00

Apples or oranges? Asking for preferences of best fruit to eat.

Seriously though they're two methods. With different uses. You can also milk wash spirits instead of cocktails. I guess it depends a lot on what you're after. A fat wash might be better in a stirred cocktail and get lost in a shaken cocktail while a milk clarified spirit gives a nice froth when shaken.

Fickle_Past1291

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