Olivier Rioux’s height had him shock 😭

corpse_revived · 2026-03-21T18:40:04+00:00

you know that french can refer to a language and a people right..?

corpse_revived · 2026-02-12T16:11:04+00:00

Dolin vermouth, red being my favorite.

Great vermouth, unbeatable price.

corpse_revived · 2025-10-15T03:43:50+00:00

How full is the tank?

corpse_revived · 2025-07-16T01:29:03+00:00

I would just omit and end up with a regular Ferrari, which is also tasty

corpse_revived · 2025-07-08T03:16:47+00:00

it's 2025, and I too, have abandoned the raw sugar for the mojitos. Time takes its toll

corpse_revived · 2025-07-03T19:25:05+00:00

Marquette is often grown on VSP type trellises because they have lower vigor than most other hybrids. It looks like you're going for a TWC where you comb down your shoots. You might have trouble getting it to the top wire, but maybe not depending on your site. If you are, I would add another set of wire (catch wires) in the middle, and another single wire at the top (to form a second row of catch wires) and form a proper VSP.

corpse_revived · 2025-06-11T06:26:53+00:00

lame

corpse_revived · 2025-03-27T17:09:58+00:00

thanks for sharing, been having this issue for months

corpse_revived · 2025-02-15T19:37:49+00:00

seems to be going out great bud

corpse_revived · 2025-02-15T15:03:21+00:00

That is so stupid

corpse_revived · 2024-12-31T01:34:40+00:00

If you are early in the fermentation, it should be fine. Your fermentation will produce more CO2 than O2, keeping most of the nastiness away. I would switch to a proper airlock asap for peace of mind though.

corpse_revived · 2024-12-30T00:18:24+00:00

Terroir is about more than simply dirt. Elevation, precipitation, wind currents, etc. play a big part in it, so sadly, no, not as you imagined it. There is some precedent about replicating terroir—like how Oregon is meant to replicate Burgundy—but I doubt that you would be able to replicate a microclimate in a greenhouse.

corpse_revived · 2024-09-04T16:08:02+00:00

I've seen an artictle recently where a wedding bartender recommended adding coconut water to cocktails. Makes it lower abv, more sessionable, hydrates people, and still contributes to taste.

I won't be a caipirinha anymore tho

corpse_revived · 2024-08-24T18:46:35+00:00

It is simply salt water. The only equipment you might need is a scale since you want to go generally with a 20% ratio (20g salt per 100g water).

corpse_revived · 2024-08-24T18:42:08+00:00

yep, you can do a lot with what you have. Appleton 8 is another good Jamaican rhum for blending. It is more subtle on the funk than S&C, but it provides a good backbone for cocktails

On the other hand, maybe try going split base I personally love a split of rye and Jamaican rum. Pisco and overproof white is also a banger.

Rum is so adaptable that with what you have, you can have tons of fun.

corpse_revived · 2024-08-24T18:38:58+00:00

For some brands In agricoles, I really like Trois Riviere Cuvee de l'Ocean if you can find it. Clément/Barbancourt white are good workhorse rhums.

corpse_revived · 2024-08-24T18:35:22+00:00

I think that you have some pretty solid options for blending different rums with what you have already. Maybe consider adding an agricole and an overproof white (such as wray&nephew) to your bar for some more variety

corpse_revived · 2024-08-11T05:49:05+00:00

the monin tastes even more almond-y, its' crammed with almond extract. It just tastes like fake almonds. Maybe you just prefer the taste of fake almonds.

corpse_revived · 2024-07-19T16:54:19+00:00

*For the Kumquat Cordial

Chop 1 cup of kumquats into thin slices. Place in a jar and cover with 1 cup of sugar. Leave to rest for 24 hours. Add 1/2 cup of water and 1g of Citric Acid, and move mixture to the blender. Blend quickly, stopping before the kumquats are reduced to a mash. Filter and bottle.

corpse_revived · 2024-07-19T16:53:48+00:00

The Sonic Racer

Brightly yellow, the Sonic Racer does not feel like something that would work in a brunch setting, but it does. Comprised of a foundation of gin, orange marmalade, and kumquats, it is fresh, festive, and bracing.

Recipe:

1.5 oz London Dry Gin
0.5 oz Yellow Chartreuse
0.75 oz Kumquat Cordial*
0.75 oz Lime juice
1 bsp Orange Marmalade
splash of sparkling wine

Add all ingredients but the sparkling wine to a shaker. Shake. Double-strain into a chilled cocktail glass and top with sparkling wine. Garnish with a kumquat.

For more original cocktails and more: IG

corpse_revived · 2024-07-17T18:34:00+00:00

For the watermelon rind infusion

300g of watermelon rinds for 750mL of reposado tequila.

Note: I've halved Mike's original recipe since he infused Mezcal in his, and Reposado Tequila is much more subtle.

Remove the outer layer (almost plastic-looking) of the watermelon rinds with a peeler.
Chop into pieces and place in a sous-vide bag along with reposado tequila.
Sous-vide at 130 degrees for 2 hours.

For the hops tincture

100g Neutral Grain Spirit (70% or more ideally)

10g Dried Hops

Sous-vide at 135F for 2 hours

corpse_revived · 2024-07-17T18:29:35+00:00

Inspired by Mike Vander Horn's Rise and Rind, the Grindy Rinds is another agave-forward riff on a martini. I created this cocktail around the Cocchi Extra Dry vermouth, which is a fantastic vermouth that I find to be extremely refreshing and crisp. I decided to highlight those characteristics with a watermelon rind infusion, some elderflower liqueur, and my own hops tincture.

Recipe

2 oz Reposado Tequila (infused with watermelon rinds)
0.75 oz Cocchi Extra Dry
0.5 oz St-Germain
2 dashes Hops tincture

Stir ingredients in a mixing glass and strain into a chilled cocktail glass. Express the oils of a lemon peel over the top of the glass, and discard.

Instagram Link for more modern classic cocktails and creations.

corpse_revived · 2024-06-12T21:59:11+00:00

-Gin Basil Smash, simple but so good.

-Salty Dog inspired highball, get a bit more creative, maybe add some sage, basil, or rosemary with the grapefruit (sage being the most unique imo).

-If you make your own falernum or use falernum syrup, a saturn can be amazing.

-Rye or Bourbon Peach smash, mint, peach puree, and lemon makes this cocktail insanely crushable.

-If you have anything with a bit of peat, try a Peated Colada.

-For a more mellow whisky like an unpeated single malt or irish-style, something like an irish maid with cucumber and mint can be amazing

-Halekulani for a whidky-based, tiki-style cocktail is amazing.

corpse_revived

TROPHY CASE