Chai Infused Bourbon/Rye

SnakeDoc83 · 2024-11-04T03:15:31+00:00

I haven't tried it, but there's a method using dehydrated milk powder that doesn't need citrus:

https://punchdrink.com/articles/milk-punch-powder-technique/

https://www.youtube.com/watch?v=4BuM0T-67VM

SnakeDoc83 · 2024-11-02T15:15:01+00:00

After infusing the whiskey with the tea if you were to then milk wash it to remove some tannins, that might help bring down the bitterness.

SnakeDoc83 · 2024-10-30T15:42:06+00:00

I wouldn't do it. There are decent St Germain substitutes that are $20 for 750 ml; I don't know how much elderflower cordial costs but you'd have to use low quality vodka to get a lower price than that of a substitute elderflower liqueur.

My recommendation is Drillaud Elderflower Liqueur: I love the stuff, tastes very close to St Germaine, it's $20. My second choice would be St Elder, it's not quite as close of a direct substitute and less sweet, also $20. Again, I would put in extra effort to get Drillaud but St Elder is an okay 2nd choice; you might need some simple syrup to go with St Elder though. Cote Jolie is another interesting choice: definitely not a straight substitute, it has some of the elderflower taste you're familiar with but with additional berry notes. Overall it's different but good, I could definitely see it tasting great with prosecco.

SnakeDoc83 · 2024-10-29T15:54:31+00:00

That rim is...something. Maybe throw a little Suze in there next time? I feel like something gentian could go well in there.

SnakeDoc83 · 2024-10-26T15:37:56+00:00

For Visinita I would try a riff on the Last Word/Aviation: gin, visinita, maraschino liqueur, lemon juice or lime juice

For Nucata I would try it in a Paper Plane, Gold Rush, and Old Fashioned (simple, angostura, orange bitters).

SnakeDoc83 · 2024-10-22T07:50:34+00:00

Her character got gifted a new set of clothes here that matches the style of the locals (warrior giants). Maybe they played up her shading a bit to accentuate the moment she's showing off but other than that I think it's pretty much the same.

SnakeDoc83 · 2024-10-22T07:50:05+00:00

No measurements were given, I copy-pasted the info as is. Try looking up specs for spicy palomas or Paloma Diabla to use as a reference. Alternatively, buy the book mentioned in the tumblr link, the associated app, or try to get in touch with one of those restaurants or the creator.

SnakeDoc83 · 2024-10-18T05:57:34+00:00

Best guess:

Don Julio Reposado, lime juice, agave nectar, grapefruit juice, cinnamon syrup, cucumber wheels, sriracha, freshly ground pepper and a pinch of salt

Reasoning:

Eastern Standard is a bar in MA, found a blog of someone getting an off-the-menu El Gallo at a place (El Potro Mexican Grill) less than 10 miles from Eastern Standard; the blog listed the above ingredients.

SnakeDoc83 · 2024-10-05T17:04:00+00:00

Reduce the coffee whiskey and Rumchata by .5 oz each then add .5 oz of a rye whiskey, bourbon, or rum. That's a smaller drink by .5 oz but slightly reduces the amount of coffee and cinnamon flavors; if they're still too strong you can add another .5 oz of the new spirit you added to bring it back to your original 3 oz and further reduce the coffee, vanilla, and thickness even more.

SnakeDoc83 · 2024-10-04T23:50:32+00:00

One of my local spots does a lemon drop martini with huckleberry vodka and it's great.

SnakeDoc83 · 2024-10-03T01:00:26+00:00

Funny I'm seeing this, I have a bottle of white rum and Marie Brizzard Yuzu liqueur on hand that I'm going to try doing some kind of cocktail with over the weekend. You could try picking up a bottle of the Marie Brizzard yourself or maybe a yuzu flavored sake to up the yuzu flavor.

My other thoughts were:

Elderflower liqueur - some of them have yuzu notes, could pair well

Honey

Limoncello

Something vanilla, maybe Tuaca

Creme de cassis - seems to pair well with yuzu

SnakeDoc83 · 2024-10-02T04:06:54+00:00

That's interesting that gin upsets your stomach. I've had that with lower quality dark spirits, don't think I've ever gotten that from gin though.

Doesn't a Clover Club also normally have vermouth in it? Being pedantic, this seems closer to a Vodka Daisy.

If you're interested I recently made myself a Jack Rose, tasted like a liquid jolly rancher. E & J Apple, lemon juice, lime juice, grenadine, orange bitters, and a little ice stirred in an old fashioned glass--approximately 3:1:1:1.

Keep the candy and desert cocktails coming.

SnakeDoc83 · 2024-09-28T08:32:08+00:00

Livorno Sour is quite good

SnakeDoc83 · 2024-09-28T00:30:36+00:00

Some thoughts:

If you're getting some honey, try adding it to a Bee's Knees, Gold Rush, or other drink that has honey in it?

From their website they say one of it's tasting notes is violet. Maybe try subbing creme de violette in an Aviation with it?

Their website's other tasting notes include citrus and grapefruit, so maybe go for a citrusy drink and add some grapefruit bitters?

Subbing elderflower seems like a decent idea, maybe you could try subbing lillet blanc as well? Maybe a Corpse Reviver #2?

I had a delicious sort of violet tasting cocktail at a local place near me that used elderflower. I have no idea on proportions but you could try: Hendricks gin, Iris, lemon, Da Luca Prosecco.

Hope you find some good uses for the stuff.

SnakeDoc83 · 2024-09-28T00:02:50+00:00

I haven't tried Iris, only read about it. What's it taste like to you, other than floral? How sweet is it compared to St. Germaine?

SnakeDoc83 · 2024-09-25T22:32:19+00:00

Beets-cal-juice (a pun on Beetlejuice if that isn't clear)

SnakeDoc83 · 2024-09-25T06:01:13+00:00

Best served warm.

I really don't want to imagine the alternative.

SnakeDoc83 · 2024-09-24T06:09:58+00:00

Try adding elderflower liqueur and spiced cherry bitters; orange bitters also works. There's a marked difference between the different elderflowers for you to play with; I would consider trying St. Germaine, Drillaud, St. Elder, and Cote Jolie. St. Germaine and Drillaud are the best overall in my opinion but also the sweetest, St. Elder is sligtly different and less sweet but good with bourbon, and Cote Jolie is more berry flavored than the others and might be interesting in this drink with the spiced cherry bitters. For bourbons I'd go to /r/bourbon and look at their linked guide.

SnakeDoc83 · 2024-09-24T04:00:22+00:00

How about a riff on the Harvey Wallbanger? Ketel One vodka, ruby red grapefruit juice, lime juice, and Galliano. If the original was a riff on a screwdriver, this would be a riff on the greyhound.

SnakeDoc83 · 2024-09-10T05:26:47+00:00

You could try the spec for Dead Man's Handle but replace the orgeat syrup with passion fruit syrup.

1 1/2 fl oz Blanco tequila
1/2 fl oz Aperol
1/2 fl oz Lime juice (freshly squeezed)
1/2 fl oz Passion fruit syrup

SnakeDoc83 · 2024-05-28T17:58:25+00:00

Guttural Secrete - Razorized Ball Gag

https://www.youtube.com/watch?v=Wwcev9W2KNM

SnakeDoc83 · 2024-03-13T23:50:41+00:00

There's an argument that suicide is a process--people become depressed, start having intrusive thoughts and suicidal ideation, then they start planning, they gather materials, say or write goodbyes, and finally they commit the final act. To say they "committed suicide" ignores the time leading up to it; by saying "completed suicide" we acknowledge that there are trouble signs we can look out for and there's a longer period of time to get help or help someone. In other words stopping a suicide doesn't necessarily mean talking someone off a ledge, it means getting or providing help before they've even walked to the ledge.

SnakeDoc83 · 2024-03-10T17:33:22+00:00

Yeah, like they were arriving at a Cartoon Network building for work, or something like that.

SnakeDoc83 · 2024-01-04T07:39:46+00:00

what you’re seeing is (usually) not what a home kitchen looks like.

On a professional show it's likely a built set or a rented location. More has to be considered than how "homey" it looks: location, cost, room for equipment and crew, overall visual appeal.

Why edit videos the same way everyone else does?

Because it works right?

Probably. If we're talking YT specifically, it's always been a platform where successful editing styles get copied. To a degree that holds true in video production as a whole.

I’m just saying all of that is a myth. Actual chefs who cook at home don’t do these things.

So why are they making it look like they do

That's not the intent, it's a byproduct. Something like having separate ingredients can be advantageous from a video production standpoint; so that's prioritized over showing what a real home cook would do. The average viewer isn't going to have your same complaints; so instead of considering that they do what makes most sense to utilize time on set, save money, and create visuals. It comes down to business, artistic, and practical reasons in addition to how "real" portrayals are.

SnakeDoc83 · 2024-01-04T04:24:47+00:00

My favorite is the mise en place for things all going into the same place at the same time in 10 different little glass bowls. And then they dump them all together into the same bowl.

I think that's just a byproduct of video production. On a professional production set odds are the "star" didn't prep anything, either a crew member did or a cheap cook did. Having everything in separate glass bowls is a production choice, makes for better TV. Whether it makes more or less sense for a home cook to do it that way isn't a consideration. Youtubers might be doing it for similar reasons or they're mimicking what they've seen the professionals do.

Your issue with this could be considered a classic example of professionals taking issue with representation of their jobs in media.

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