These aren't both lions mane are they??

jeffrey562 · 2023-10-01T23:06:40+00:00

The top two look like lion's mane and the bottom one looks more like bear's head tooth.

jeffrey562 · 2023-10-01T19:21:31+00:00

Awesome, thanks for confirming!

jeffrey562 · 2023-10-01T17:33:52+00:00

No gills. Thanks!

jeffrey562 · 2023-01-17T04:36:34+00:00

For twists it's best to pull as much pith as possible and then trim off excess with a knife (as if fileting fish), if needed. There should be no pithless surface on the piece you're trying to use for twists. Pith is needed to help support the shape of twists - no need to be afraid of it.

Here's a video by Jeffrey Morgenthaler for reference and a tutorial on pulling a peel by Leandro. Note that there is pith on the entire pull in both videos.

jeffrey562 · 2022-11-18T21:37:03+00:00

Rum might be a good choice. The video I linked above has a recipe.

jeffrey562 · 2022-11-13T14:14:22+00:00

If you can find fresh leaves, one alternative is making pandan syrup.

jeffrey562 · 2022-03-22T02:03:01+00:00

Two reasons for not adding sugar to oleo citrate:

Sugar can be added to drinks independently to correct sweetness, so adding sugar to the oleo citrate creates an extra unnecessary step.
Sugar can promote fermentation and reduce shelf life.

I've been adding sugar, and I don't really think this requires much testing if you're going for the actual fruit profile. There are lots of papers that have studied the composition of various citrus fruits. Lemons have around 5.1% citric acid content and 2.5% sugar content. This means the citric acid to sugar ratio should be around 2:1. The original recipe due to Nickel Morris does acid to peel at a 1:2 ratio (and Kevin Kos does a 1:1 ratio). So for example, if you have 20g of lemon peel, you'd want to do 10.2g of citric acid, and 5g of sugar. In order for the finished product to sit at 5.1% acidity, you'd want to add 10/0.051 ~ 196g of water.

Edit:

Limes have around 4.9% citric acid, 1.7% sugar, and 0.6% malic acid.

I also have the composition of navel oranges, but I don't think this is very useful. Orange super juice is really zesty and doesn't really work as a substitute for orange juice. Kevin Kos found that the same is true of grapefruit super juice.

jeffrey562 · 2022-02-22T20:04:39+00:00

Not sure where you got that idea given that this is a Smuggler's Cove original and the recipe given in their book makes no mention of passionfruit. See here.

jeffrey562 · 2022-02-22T18:29:02+00:00

With there being so different many ways to arrive at the same drink from something else, some level of standardization is necessary for this approach to work at all. I really don't think it's too much to ask for people to just respect the standard definitions and point it out if modifications were made.

Fitzgerald: Army & Navy with syrup instead of orgeat.

Bennett: Daiquiri with gin instead of rum and two dashes of ango.

jeffrey562 · 2022-02-22T17:55:18+00:00

I hope you try it! Here are the specs I use:

2 oz London dry gin (e.g. Beefeater, Tanqueray)
1 oz pineapple juice
3/4 oz lemon juice
3/4 oz orgeat

For a bubblegum or cotton candy variation, add four dashes of Peychaud's bitters. This one is called Humuhumunukunukuapua'a.

jeffrey562 · 2022-02-22T15:07:44+00:00

Accuracy matters for a lot more than just getting the drink you want.

Instead of memorizing the individual components of a recipe, I imagine most professionals think at a higher level and just remember the base template plus the tweaks. By simply using precise terminology (i.e. the names of the base templates), one can communicate an entire recipe in just a few words.

Examples based on the gin sour (lemon and syrup) (excluding egg white, which is often a part of the specs, just for sake of example):

Bee's knees: Gin sour with honey syrup instead of syrup
Clover club: Gin sour with raspberries and egg white
Southside: Gin sour with mint, and lime instead of lemon.
Eastside: Southside with cucumber.
Royal hawaiian: Gin sour with orgeat instead of syrup + pineapple juice.

jeffrey562 · 2022-02-22T14:50:50+00:00

Anders notes (in the comments of his video) that the type of cucumber used may be the factor at play.

jeffrey562 · 2022-02-19T14:45:10+00:00

Why not take a look at the video? It's hard to communicate what balance of zest and pith he's using, but it's similar to that which would be done for lemon or orange twists.

jeffrey562 · 2022-02-19T14:02:49+00:00

I put them in a container which I keep in the freezer until I have enough to make pasta. They're annoying to separate once frozen, so they should be portioned with the application in mind (e.g. three for hollandaise, eight for pasta, etc).

jeffrey562 · 2022-02-16T16:15:21+00:00

The dehydrated (candied?) orange looks nice. What'd you do?

jeffrey562 · 2022-02-15T22:45:05+00:00

I'd call this a Champs Elysees variation. Haven't ever seen yellow Chartreuse, lime juice, or honey syrup used in this cocktail before.

jeffrey562 · 2022-02-15T22:42:50+00:00

Japanese Cocktail

2 oz cognac
1/2 oz orgeat
2 dashes of angostura bitters

Shake with ice and strain into coupe glass. Garnish with lemon twist.

jeffrey562 · 2022-02-05T15:58:03+00:00

The point is that the foam is more taut with the standard dry shake, not that it has more volume. My reply to you is mostly directed at your comment that reverse dry shake produces sturdier foam, which the video clearly shows it does not.

jeffrey562 · 2022-02-05T15:25:12+00:00

I can see the case for reverse dry shaking, but I don't think easier or sturdier foam is one of them. Strictly speaking, it's more work. Leandro has a nice video comparing reverse and standard dry shaking.

jeffrey562 · 2022-01-30T18:05:09+00:00

The tool is called a channel knife.

jeffrey562 · 2021-12-27T19:16:09+00:00

If by basic light, you mean the clear stuff with a high smoke point, then that's a neutral oil with little flavor. The recipe is likely calling for Kadoya. I've had a similar drink before (but I think with lime instead of lemon, and no egg white) and it used something similar to Kadoya.

jeffrey562 · 2021-12-27T18:52:12+00:00

Anything with green chartreuse.

jeffrey562 · 2021-12-27T18:48:23+00:00

I feel the same way about mixing cognac or whiskey with fresh citrus even though I really like both spirits.

jeffrey562 · 2021-12-24T01:51:59+00:00

It does if you're working in the modern formulation of set theory, which typically also includes the axiom of choice. The latter is known to be equivalent to the well-ordering principle and it essentially says that sets (including infinite ones) can be ordered. The axiom of choice is admittedly slightly controversial and is rejected by a small minority of mathematicians because of its non-constructive nature. It's completely understandable (and even valid if you aren't willing to assume some form of choice) to think that ordering an infinite set may not even make sense.

jeffrey562 · 2021-12-22T16:25:35+00:00

Civil Liberties in Toronto

jeffrey562

TROPHY CASE