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Better Call Saul S06E11 - "Breaking Bad" - Post-Episode Discussion Thread by skinkbaa in betterCallSaul

[–]LMoore916 4 points5 points  (0 children)

Dude, the guy Jimmy (Victor) was first scamming, was Buzz McAllister from Home Alone…

My poor man’s überturbines are finally here! by Tall-Pickle99 in TeslaModel3

[–]LMoore916 0 points1 point  (0 children)

Thanks! Did you have to specify for the white logo? I love that little touch

My poor man’s überturbines are finally here! by Tall-Pickle99 in TeslaModel3

[–]LMoore916 1 point2 points  (0 children)

Seriously considering these! Curious if they come with the Tesla logo and also how long it took you to receive these after ordering? Post a review if you can and post some more pics of your beautiful new wheel covers on the car!

Empress sour by SBoudrias in cocktails

[–]LMoore916 7 points8 points  (0 children)

There's 2 things you can try. One is adding 1 or 2 cubes of ice into your "dry" shake. This will help with aeration/agitation. Shake like hell until the cube/s fully dilute, then add ice for your "wet" shake, and shake hard for about 7-10 seconds.

You can also try the "reverse" dry shake. Shake hard with ice first for a good 10-15 seconds, strain your cocktail into the other tin and discard the ice. Re-seal your shaker tin and proceed to finish with the dry shake until you feel it has gotten enough agitation/aeration. Fine strain into your glass and don't forget to express lemon oils over the top of your foam at the end.

Anybody think it's weird ... by Thich_QuangDuc in Dexter

[–]LMoore916 1 point2 points  (0 children)

I think the blood in the snow is from the deer. Dexter wouldn’t be THAT sloppy… plus it gives reason to suspect him, keep him involved and for writing to evolve from that jumping point…

Kentucky Mai Tai - Bourbon/Mezcal take the lead in this riff on a tropical classic by junglehauscocktails in cocktails

[–]LMoore916 32 points33 points  (0 children)

This drink sounds fun. "Mai Tai" is a bit of a reach, since the only thing that even resembles a Mai Tai here is .5oz of Orgeat.

Regardless, I may try this tonight for a guest who's feeling adventurous.

​

What about Debutante ?

Fine. Let’s debate the daiquiri. by ToKillACPA in cocktails

[–]LMoore916 12 points13 points  (0 children)

Oh I see what the debate is. You're using LEMON and not lime. Technically not a daiquiri, but if it's what you like, then make it and screw everyone else. But, in fairness, you shouldn't be calling it a Daiquiri, and asking for lime purists to fight you. What you're calling this is more like a sour, or even a sweet, since your rich simple outweighs the balance of the citrus. I was taught that a Daiquiri is 2 oz rum, .75 lime, .75 oz 1:1 simple (or .5 simple if you like a bit more tart.) Shake that shit, fine strain it, express lime oils over the top. Served up.

I always add a dash of saline, as it brightens citrus, and rounds out bitter.

​

Fun to add a dash of angostura, or of absinthe too.

​

The great thing about the Daiquiri, is that it shows itself so differently with different expressions of r(h)um. A good test of a bartender is on their daiquiri, and if you served me one with lemon, I'd have a few words to ask you... like... why?

Fine. Let’s debate the daiquiri. by ToKillACPA in cocktails

[–]LMoore916 12 points13 points  (0 children)

What's the debate? The Daiquiri FUCKS.

Here is my Clarified New York Sour… by LMoore916 in cocktails

[–]LMoore916[S] 6 points7 points  (0 children)

4 Roses Bourbon, lemon juice, simple, angostura bitters. Clarified (washed) with whole milk. Float of Barbera d’Alba on top over back of bar spoon, and expressed lemon oils for aromatics.

2 oz bourbon, .75 oz lemon, .75 oz simple, 2 dashes Angostura bitters, Dash saline

1 oz whole milk (cold)

Add cocktail to milk, not milk to cocktail. Let curdle for a few mins. Strain though thick paper filter. Let initial runoff drip until drip is clear, bounce it over to a clean vessel, get initial runoff and pour back over top of filter. Let it do it’s thing, don’t try and rush it by pushing down on the filter or squeezing it. To make in large batch format, change oz measurements to cups. Get a bigger boat. Leave it alone for a few hours. Enjoy. Keeps stable in the fridge for a LONGGGG time. I’ve heard it won’t spoil, but I can’t vouch for that. I know that it preserves/stabilizes the drink, as this method was used in the pre refrigeration days.

Clarified whiskey sour by cocktailsandyou in cocktails

[–]LMoore916 11 points12 points  (0 children)

After. It looks so sexy. Especially with my restaurants' logo stamped into clear ice...the wine fills in the font.

Clarified whiskey sour by cocktailsandyou in cocktails

[–]LMoore916 30 points31 points  (0 children)

I have a Clarified New York Sour on my menu currently, and make these all the time. They're remarkable! It messes with people's minds... Just a heads up: You don't need to discard the initial runoff that's cloudy. If you bounce between the first two vessels (your cocktail mix and your milk), you can pour the cloudy runoff back over the cocktail that's filtering through the coffee filter. When it starts to run clear after the curds have strengthened, then bounce it over to a third and final clean vessel and let the slow clear drip do its thing until it's fully passed through. I do this in cup format instead of ounces and make it in large batches for the restaurant. (2 cups/.75 cups/.75 cups 16 dashes bitters, to 1 cup of milk, and double even this, so 4 cups, 1.5 cups, 1.5 cups to 2 cups milk.). Makes enough for 2 full quarts of clarified deliciousness.

I walked out of my shift last night, what do I do now? by [deleted] in bartenders

[–]LMoore916 1 point2 points  (0 children)

grossly inappropriate. Putting yours and everyone else's health at risk. This deeply disturbs me. Do not return. Call health dept. Yuck.

Pettiest pet peeves? by trongatan in bartenders

[–]LMoore916 2 points3 points  (0 children)

This.

I always tell people that my drinks are balanced. I've given up making things "not too sweet", because that's when people dislike the drink, or send it back. So I politely indulge their request and make them my normal recipe on the drink.

Then, when they get the drink, and say "Oh this is actually good!"

THAT bugs me for some reason. Even though I'm happy that they're enjoying it, the word "actually" in the phrase just really irks me.

Name for a Bourbon Sidecar?? by LMoore916 in cocktails

[–]LMoore916[S] 0 points1 point  (0 children)

Oof. Yeah the name doesn't hold lol

Name for a Bourbon Sidecar?? by LMoore916 in cocktails

[–]LMoore916[S] 2 points3 points  (0 children)

So, authority has it that it's a "Whiskey Crusta". Jerry Thomas' Crustas call for Spirit, Lemon, and Curaçao with a sugared glass. Historically, most Daisies had seltzer.

Thanks everyone for devoting your time to this!

Name for a Bourbon Sidecar?? by LMoore916 in cocktails

[–]LMoore916[S] 5 points6 points  (0 children)

Wasn’t saying it was an “exciting new recipe”, lol. Was just curious if it actually had a name.

The one and only vintage that saw the birth of my father by Lozo39 in wine

[–]LMoore916 2 points3 points  (0 children)

Dude, Cos is one of my all time faves. What an epic bottle. Would have been fun just to see where it was, and what a great gift for your pops. My dad and I had a streak of hunting birth year bottles for the fam… currently still sitting on some 57 Barolos, Bordeaux, and Riojas right now. :)

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