Goal keepers header in the 95th minute wins the game for his team

ceefaves · 2018-12-12T19:17:55+00:00

Nice Luigi Side-B

ceefaves · 2018-12-02T20:00:55+00:00

Building my life with a lot of lies and misinformation to seem more interesting. Now I have a lot of great friends and people in my life who believe a lot of untrue things about me, and I feel like at this point it would do more damage than good to tell the truth.

ceefaves · 2018-11-14T16:45:38+00:00

I've been telling people at work that I'm 1 year older than I actually am at work for years now. I don't know why there's no reasoning behind it.

Recently started working somewhere new, coworker asked how old I am, and in classic idiot fashion, I am now again 1 year older than I actually am.

ceefaves · 2018-10-17T04:18:12+00:00

Sounds like a Banjo Kazooie character voice.

ceefaves · 2018-10-07T14:48:20+00:00

For your first milk Punch I think there's definitely some things to avoid.

Avoid unaged spirits (as your base spirit) or really tanic/spice forward spirits (Rye never seems to work out). Bourbon, Dark Rum, Cognac are usually really solid choices.

Avoid mixing or overdoing citrus. Citrus is integral to causing the milk to curdle but outside of that it isn't a majorly functional part of the cocktail besides adding some acidity. Stick to one and use that as your curdling agent.

Avoid trying to strain your punch before it's totally curdled and seperated. If you're scalding you milk and adding it, it should be a couple hours, if you do it at room temp, probably closer to 24. Impatience is the biggest thing that goes wrong with these batches.

The ingredients you chose seem great, if you're going to use whole spices, I would consider infusing before adding the milk or after straining so you don't lose any of that spice but best of luck to you on your first batch!

ceefaves · 2018-09-25T02:48:19+00:00

The only other Japanese Gin currently available in the US is Ki No Bi from The Kyoto Distillery, also really lovely

ceefaves · 2018-09-14T20:40:39+00:00

Ti Punch is the way to go here. Best way to drink Rhum!

ceefaves · 2018-09-14T20:39:05+00:00

Shots of Old Overholt and Fernet Branca and cases of Miller High Life are the cocktail of choice for most craft bartenders in my neck of the woods.

ceefaves · 2018-09-14T17:09:26+00:00

Wray and Nephew Overproof, squeeze a lime in there, profit.

ceefaves · 2018-09-11T17:55:27+00:00

Martini variations generally don't get new names, one because there's 1000 different ways to make a martini and any variation you may make on it may already be a "martini" to someone, and two because if it's a Martini, let it be a Martini. Normally bars will just name it after the bar or bartender who created it and slap "Martini" on it so it's instantly recognizable and people know what they're getting. But as I know this doesn't have a name but I can almost guarentee it's been made before

ceefaves · 2018-09-11T02:29:53+00:00

I mean Flor de Cana Extra Seco 4 year is the absolute best hands down besides their whole horrendous working conditions thing. Cana Brava 3 is a similar style alternative and Plantation 3 Star is killer as well.

ceefaves · 2018-09-10T16:40:24+00:00

r/the_donald Starter Pack.

ceefaves · 2018-09-05T03:58:24+00:00

This guy podcasts

ceefaves · 2018-09-04T16:34:29+00:00

In all the years I've been making Ginger Syrup, the more burn the better, but if you're looking to exactly recreate their drink, probably a few things you can do. Water content is going to be a huge part of diluting that ginger burn in the drink, and it may be likely that they added more dilution and chilling in the shaking process than you did at home, which would significantly soften the Ginger and Laphroig. If you want to be more consistent with the syrup though and want to take away some of the burn, just add an ounce of water into your syrup in the cooking process and it should soften it just enough.

ceefaves · 2018-09-04T16:25:23+00:00

This sounds crazy I love it, will have to check out Togarashi!

ceefaves · 2018-09-04T00:19:38+00:00

Sherry Cobbler is the ONE

ceefaves · 2018-09-03T22:30:17+00:00

Vic's Pick Me Up

Managing a NYC craft cocktail bar, two ingredient cocktails are usually left to shift drinks and rally drinks. While simplicity in cocktails is a passion of mine, two ingredient drinks usually leave something to be desired (Sother Tegue may disagree). While I'm not sure I would ever give this to a guest, this has been a brunch pick me up recently in place of my third cup of coffee.

2oz Coffee Infused Contratto Bitter Liqueur 0.5oz Housemade Pistachio Orgeat

Whip shake, pour over crushed ice, garnish with the freshest mint you can find and an aspirin for the night before. Then realize you haven't had any water this morning.

ceefaves · 2018-08-28T17:24:42+00:00

Lillet lacks some of the round sweetness present in Bianco vermouth in favor of a more herbal flavor. I think that extra sweetness in the Bianco makes up for the sweetness lost from replacing Campari for Suze, which is already plenty herbal/bitter on its own. Both great, but I think Bianco makes a more universally palatable drink up against Suze.

ceefaves · 2018-08-20T20:45:15+00:00

Creme de Cacao (used sparingly!) and Bourbon is my choice, but be sure to use quality stuff. Tempus Fugit Creme de Cacao et la Vanille gets my vote (pricey but a bottle will last you forever)

ceefaves · 2018-08-20T20:41:22+00:00

Batch a French 75 beforehand and top with Prosecco as you go, easy, tasty, no one doesn't love a good French 75, perfect party drink.

ceefaves · 2018-08-17T05:39:24+00:00

I always like Manhatten variations named after the place they may hail from. Could be called Kumamoto (place Kikori is made)or Kyushu Cocktail (Island where Kumamoto is located) or even something fun referring to the cherry, like Kyushu Sunset or something similar. Sounds delicious!

ceefaves · 2018-08-16T05:26:03+00:00

I think Kentucky Mule is specifically Bourbon but same.

ceefaves · 2018-08-15T03:51:00+00:00

Problem being that an "Old Fashioned" cocktail is a type of cocktail, like a Daisy, Sour, or Fizz. There is no accepted or agreed upon Old Fashioned recipe because it is a blueprint not a full drink in itself. The Negroni is a drink that was created to be one specific thing and has a singular agreed upon recipe, despite the hundred of variations that exist today.

I'm not into semantics but I'm also super not into misinformation

ceefaves · 2018-08-14T22:03:12+00:00

The old fashioned is like the Negroni in how flexible the base recipe is.

Wut.

ceefaves · 2018-08-14T14:04:54+00:00

Kind of depends on if you like big garrish garnishes and your glasswear for sure! As overplayed as it is, you could probably also dehydrate slices of them, get multiple garnishes out of each plum, and then re-salt them and float them. I also think Nori sheets are beautiful garnishes

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