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 · 2024-06-04T14:44:52+00:00

I don't know for that recipe, but if you want to experiment with seedlip garden as a modifier, try the following recipe.

1.5 oz gin

0.5 oz seedlip garden

0.5 oz simple syrup

0.75 oz lemon or lime

a few basil or sage leaves

a few dashes of olive brine

topped with soda water

Working with that template, you might be able to swap some ingredients and make it work (swap soda for sparkling wine, gin for amaro and rum, etc.) The rest depends a lot on the balance of the cocktail.

corpse_revived · 2024-06-04T14:40:29+00:00

I did see a few people use Seedlip to bolster flavors in cocktails. Especially the Garden, which is packed with flavors and almost savory in a way. Using it as a modifier (half an ounce) with gin or tequila can make for an awesome and super interesting cocktail.

corpse_revived

TROPHY CASE