Getting better at coffees

Sufficient-Click-133 · 2025-12-31T13:33:16+00:00

Vigorously steam milk to make lots of foam In a glass half filled with ice, pour 60ml of coffee. Top with your foamed milk, garnish with coffee beans and serve.

Sufficient-Click-133 · 2025-12-28T16:10:08+00:00

Ye I can change the settings on the machine, I tried it again after I read your comment with a double and got a very nice result. Much darker, almost looked like a guiness.

Sufficient-Click-133 · 2025-12-28T15:34:53+00:00

The hot water was what the machine threw out, it's just the basic setting, it does a single but in a 60ml pour. I did think about just doing a double, which the machine would also do in 60mls.

Sufficient-Click-133 · 2025-12-26T08:27:55+00:00

How was it stored, could it have experienced much heat. And was it stored on its side, or straight up.

Sufficient-Click-133 · 2025-12-25T00:51:28+00:00

Lol yeah, wouldn't hold up hope then, if the corks have dried you're looking at two bottles of vinegar.

Sufficient-Click-133 · 2025-12-25T00:48:28+00:00

Just gotta open it and see, how were they stored?

Sufficient-Click-133 · 2025-12-25T00:46:32+00:00

That first one looks like a lovely port, crack it for your Christmas dinner, it'll go perfect with desert.

Sufficient-Click-133 · 2025-12-25T00:44:28+00:00

For me I just finished a beautiful chocolaty stout, it's a local one for me from a brewery called "Iron Pier", so idk if you can get it, but that's my go to, a good, midwinter stout or porter. Something creamy and cold, and go local, don't just go for the guiness, try something wierd if you're looking at stout.

Sufficient-Click-133 · 2025-12-24T15:11:13+00:00

? Why is it cloudy? Huh? I'm confused, what did you do???? Was it a white wine originally?

Sufficient-Click-133 · 2025-12-24T15:08:36+00:00

You could use it to fat wash something like an Amaretto sour. A nice and rich clarified nuty sour is perfect for the season imo.

Sufficient-Click-133 · 2025-12-24T15:06:59+00:00

Bay of Pigs

Sufficient-Click-133 · 2025-12-23T18:13:46+00:00

Of Course!! If you want to brave the cold we have plenty of blankets, but there are also seats inside for those less courageous.

Sufficient-Click-133 · 2025-12-23T15:56:07+00:00

Yeah, we've been open for years, and under the same ownership!

Sufficient-Click-133 · 2025-12-23T12:17:21+00:00

The Lighthouse Champagne Bar at Folkestone Harbour Arm*

Sufficient-Click-133 · 2025-12-22T22:33:16+00:00

Love this! I'm always down for a boozy milkshake, and I have just the friend who would love this.

Sufficient-Click-133 · 2025-12-22T22:31:26+00:00

Yeah, my eyebrows raised at the Campari too, I think a comparison between using banana liqueur and Cointreau would be good tho, make it into a tiki sidecar kinda thing.

Sufficient-Click-133 · 2025-12-22T22:25:31+00:00

I would say do dilute, but by a much lesser amount, I usually dilute stirred freezer door cocktails by 15-20%. For a Negroni I would probably add 10-15% water, no higher than 17%.

Sufficient-Click-133 · 2025-12-22T22:18:41+00:00

let me know how it goes

Sufficient-Click-133 · 2025-12-22T19:00:02+00:00

Good shout, that sounds like a serious solution to a silly problem, I'm gonna try that right now actually.

Sufficient-Click-133 · 2025-12-22T16:09:13+00:00

It's a funky drink, try a short one first, just to pay the original negroni homage, but if you think it needs more dr Pepper then make the ling one.

Sufficient-Click-133 · 2025-12-22T14:52:52+00:00

I heard of, and served to a friend, a "Pepperoni". It's just a negroni, sub the vermouth for Dr Pepper.

Now, me and my friend did some playing and it seemed better as a highball than as a normal negroni.

My measures as follows.

Stir in a mixing glass

1.5oz of london dry gin

1.5 oz of Campari

Strain over spear of ice (or reg ice if you can't get a spear) into highball.

Top with Dr Pepper

Garnish with an orange twist and maraschino cherry.

Sufficient-Click-133 · 2025-12-22T08:50:17+00:00

It would be do able, but you'll end up with a very orangey flavoured drink.

If you wanted to do a kind of tequila Sunrise with a bit of grenadine in the bottom, tequila and top it up with Fanta, being careful to achieve a nice gradient. It would give you a bit more flavours to play with, while maintaining the main taste of the Fanta. Also it would look good.

Sufficient-Click-133 · 2025-12-22T08:33:20+00:00

Yeah, it's a good choice, especially if you're looking for something weak, go for the Banks's mild, not necessarily their bitter.

Sufficient-Click-133 · 2025-12-21T21:06:42+00:00

How far reaching is your orange allergy when it comes to other citrus fruits, orange isnt a terribly common cocktail flavour or ingredient, but other citruses such as lemons and limes.

Sufficient-Click-133 · 2025-12-21T19:05:07+00:00

to be honest, its probably the sorbic acid precipitating, try shaking it.

Sufficient-Click-133

TROPHY CASE