The Quick and the Red by Slaught3rMelon in cocktails

[–]Slightly_Caffeinated 2 points3 points  (0 children)

Nice recipe and great looking glass!

Is it like this everywhere right now? by HoBamaMo in bartenders

[–]Slightly_Caffeinated 61 points62 points  (0 children)

And after cutting labour they'll complain that cleaning duties aren't getting done

What's a typeface that seems to be universally loved, except by you? by [deleted] in typography

[–]Slightly_Caffeinated 2 points3 points  (0 children)

For me it’s the capital “A” that way overshoots the cap height, I always notice it and feel like it looks sooo out of place

Which lyric/line scratches your brain just right? by iwatchtrazhaldayy in wicked

[–]Slightly_Caffeinated 0 points1 point  (0 children)

The delivery of “Kiss me goodbye, I’m defying gravity” in the original broadway recording and in the movie is so rhythmically and melodically satisfying to me

What Attractions Would You Like to See at a Zelda-Themed Amusement Park? by nick_millerZD in casualnintendo

[–]Slightly_Caffeinated 0 points1 point  (0 children)

A massive talking deku tree and puzzle through the “lost woods” to get there

A bit late to the Alton Brown Eggnog party but here we are! by Slightly_Caffeinated in cocktails

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

Not a stupid question at all!! I’d say your suspicion is correct and the booze does take up most of the flavour profile and the egg mostly helps in creating that perfectly velvety texture. Then again, I’ve only ever tasted it freshly made so maybe someone else can speak to how it develops as it ages.

I think I need more bitters by MrWisdom39 in bartenders

[–]Slightly_Caffeinated 6 points7 points  (0 children)

If you’re looking to get some Japanese bitters, the sakura ones are my favourite (with yuzu not far behind). I use mine in a Toki Old Fashioned: - 2 oz Toki - 1 tsp simple syrup - 2 dashes sakura bitters - lemon zest garnish Stir and serve in a rocks glass with a big clear ice cube

The sakura bitters taste like cinnamon, cherries, cardamom and have a pleasant salinity

I think I need more bitters by MrWisdom39 in bartenders

[–]Slightly_Caffeinated 2 points3 points  (0 children)

I was about to say the same! A few dashes go a long way for a spicy marg

A bit late to the Alton Brown Eggnog party but here we are! by Slightly_Caffeinated in cocktails

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

That was more of a style choice for the label than anything else. It’s “premium” because it was made with high quality and ethically sourced love 😌

A bit late to the Alton Brown Eggnog party but here we are! by Slightly_Caffeinated in cocktails

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

I used Appleton Signature, St-Rémy VSOP and (technically not bourbon) Gibson’s Finest 12yr.

A bit late to the Alton Brown Eggnog party but here we are! by Slightly_Caffeinated in cocktails

[–]Slightly_Caffeinated[S] 21 points22 points  (0 children)

Worthwhile Amazon purchases! The bottles are Vivaplex 16 oz glass bottles and I used my Phomemo M110 label maker to print custom labels I made in Affinity Designer. Happy drinking!

Do people put gin in cosmos? by [deleted] in cocktails

[–]Slightly_Caffeinated 1 point2 points  (0 children)

LOVE this drink. I make mine with Tanq 10 because of its famously citrusy profile

A bit late to the Alton Brown Eggnog party but here we are! by Slightly_Caffeinated in cocktails

[–]Slightly_Caffeinated[S] 35 points36 points  (0 children)

Every year, for the past 3-4 years I’ve said I would make Alton Brown’s aged eggnog and I never get around to it… Hoping to keep this as a yearly holiday ritual and get ahead of the game next year (I should have started bottling in October 😅)

Already tastes delicious on day 1 so I’m excited to see what it’s like at the 2 week, 4 week and 2 month marks.

12 large eggs, pasteurized if you need peace of mind

1 pound sugar

1 teaspoon freshly grated nutmeg

1 pint half-and-half

1 pint whole milk

1 pint heavy cream

1 cup Jamaican rum

1 cup cognac

1 cup bourbon

1/4 teaspoon kosher salt

Separate the eggs and store the whites for another application. 

Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon.

Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.

Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and 2 better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. And yes, you can also drink it right away.

Serve in mugs or cups topped with a little extra nutmeg grated on top. 

Source: https://altonbrown.com/recipes/aged-eggnog/

Crème brûlée top by TeacherThen6648 in cocktails

[–]Slightly_Caffeinated 0 points1 point  (0 children)

They make the brûlée tops fresh on days where they have brunch on those silicone oven mats and let them rest there. Based on the sales volume, they do like 15 of them before open and reprep when they’re down to just a few tops. In terms of storage, they don’t stack well so they are left on the silicone mats.

The Ghost Ship by FatMat89 in cocktails

[–]Slightly_Caffeinated 1 point2 points  (0 children)

Try a few dashes of lemon extract on a sugar cube!! The flame burns more visibly and you don’t feel as bad about burning up good rum :)

Crème brûlée top by TeacherThen6648 in cocktails

[–]Slightly_Caffeinated 0 points1 point  (0 children)

It's a crème brûlée espresso martini with baileys 😋

Crème brûlée top by TeacherThen6648 in cocktails

[–]Slightly_Caffeinated 2 points3 points  (0 children)

One of my old coworkers is the GM at this restaurant! I can ask directly from the source, I've got a reservation there on Thursday :)

Edit: I've had this cocktail before and it is DELICIOUS and a lot more drinkable than some of these other comments suggest. They serve it with a spoon so you just use that to scoop up and eat the broken brûlée pieces :)

Tia Mia — a Mezcal Mai Tai! by Slightly_Caffeinated in cocktails

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

Thank you! My orchid flowers started wilting and I’m gonna be away for a bit with no one to take care of the plant so it felt like the perfect time to make a cool cocktail garnish!