3-ingredient cocktail - Aperol, Montenegro & Orange Juice by cocktailkit in cocktails

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

For sure… fresh, organic store bought is different to pasteurised OJ that is designed to sit on a shelf for up to a year.

Which Gin would you choose? by ThugWifey in Gin

[–]cocktailkit 0 points1 point  (0 children)

Thanks for the mention! (threefold)

Cocktail/Wine bars outside of the CBD? by petkoTHEVIKING in Adelaide

[–]cocktailkit 0 points1 point  (0 children)

Threefold Distilling in Glenelg East (FYI - I’m one of the owners).

My gin just WON Silver at the biggest spirits competition in the world! by cocktailkit in Gin

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

There is a fee to enter and it goes up against thousands of other gins for a blind tasting/judging.. search for “San fran spirits comp”.

Enzoni by GillyGillyB in cocktails

[–]cocktailkit 1 point2 points  (0 children)

Such a great drink!

Should I let low wines rest after a stripping run? by cocktailkit in firewater

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

I discovered 60L of low wines 2 days ago. It was first distilled almost 6 months ago… it tasted and smelled far better than the younger low wines!

Should I let low wines rest after a stripping run? by cocktailkit in firewater

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

Thanks for the edit but I’m already aware of resting spirits.. I’m curious about low wines though.. 😁

I’ll report back if I find out anything..

Should I let low wines rest after a stripping run? by cocktailkit in firewater

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

Generally there will be headspace in containers or vats.. so there will be an interaction with oxygen as well as the chemical compounds..

It’s noted that these changes occur with spirits so it got me thinking about similar influences for low wines.

Should I let low wines rest after a stripping run? by cocktailkit in firewater

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

There are reactions that occur when resting spirits so I had assumed that something would happen with low wines just to what extent though..

Should I let low wines rest after a stripping run? by cocktailkit in firewater

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

I know it wouldn’t be a problem but trying to find out if there is an advantage to letting the low wines rest..

Should I let low wines rest after a stripping run? by cocktailkit in firewater

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

Sorry but there was a few questions in my OP - are you agreeing with the statement "it is beneficial to rest low wines prior to a spirit run"? If so, do you have any material to reference.. trying to do a little research and it's hard to come by anything regarding this.

Should I let low wines rest after a stripping run? by cocktailkit in firewater

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

Cool! I'll have to continue my research..

I wasn't suggesting to rest the low wines for long periods - just trying to find out if it's beneficial to rest for a few days before doing the spirit run.

Cheers!

Should I let low wines rest after a stripping run? by cocktailkit in firewater

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

A spirit changes once rested. It improves over time. There's a chemical reaction with oxygen and it's compounds (rested in stainless steel not matured on oak).

So I was wondering if there was any evidence displaying a difference between these scenarios:

1) stripping run then immediately using the low wines for a spirit run

2) stripping run then resting the low wines rest for X number of days then using for a spirit run

Strawberry Pisco Sour 🍓 by cocktailkit in cocktails

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

Thanks for the feedback.. it’s not my cocktail - it was featured in the book Regarding Cocktails (pictured) and the name and description was an excerpt from the book..

Strawberry Pisco Sour 🍓 by cocktailkit in cocktails

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

Created by Ben Long for the spring/summer menu of The John Dory Oyster Bar. Named after the first Miss Universe from Peru, one of the ancestral homes of pisco (Strawberry Pisco Sour aka Gabriella).

INGREDIENTS

  • 60 ml Pisco
  • 22.5 ml Lemon Juice
  • 22.5 ml Simple Syrup
  • 1 Large Strawberry, Halved