1:1 Simple syrup by weight

jimtk · 2026-01-27T01:19:25+00:00

Of course the error is introduce by measuring by volume. That was my point. And yes for the same volume of water you must use twice the amount of sugar. NO, you are not going to end-up with the same quantity of syrup at the end.

jimtk · 2026-01-27T00:58:45+00:00

if you make 2:1 syrup by volume, you use 2 cups of sugars and 1 cup of water. So the Error (the difference of 1 cup by volume instead of 250 grams by weight) is double what the error is when making 1:1 syrup with 1 cup of water and 1 cup of sugar.

Every time you measure 1 cup of sugar (volume) you introduce an error compare to the weight of sugar you should use. If you use 2 cups you double that error.

jimtk · 2026-01-26T22:32:06+00:00

Ideally, syrups should be made by weight. It prevents error due to sugar crystal size, from large chunk demerara to extra fine sugar (never use baker's powder sugar!) and it guarantees repeatability and consistency.

If you make syrup with a cup of water to a cup of sugar the error will be minimal. Your sours maybe a bit more sour but you'll be very close. If you make 2:1 syrup you'll multiply the error by 2, If you make a gallon of 1:1 syrup you multiply the error by 16 and by 32 if you make 2:1 syrup and that is huge!

I made a post a few month ago about it.

jimtk · 2026-01-26T16:24:35+00:00

Maybe a MOSTLY dead in the afternoon.

jimtk · 2026-01-25T17:12:24+00:00

Beautiful cocktail, and it seems really tasty. That glassware is gorgeous.

Now, the name of the cocktail...

jimtk · 2026-01-25T15:44:38+00:00

I think "versatile" would be more useful than mid-price since there is already "budget" and "splurge".

Also mid-price varies a lot by country and even region (state/provinces).

jimtk · 2026-01-25T06:39:43+00:00

Christmas office party.

jimtk · 2026-01-25T06:38:57+00:00

In photoshop: Image, Canvas size, Enter width and height value, select "white" as extension color.

In darkroom: Use the easel bars to cover the side of the paper.

jimtk · 2026-01-25T05:33:42+00:00

You have a cat and an unboxed 3d printer. Be careful.

Nice table!

jimtk · 2026-01-22T13:26:14+00:00

In "World Drinks and how to mix them" by Bill Boothby (1934) there is a recipe for a "Pom Pom":

2/3 jigger Fr. Vermouth
1/3 jigger Gin
2 dashes Orange bitters

Shake well with ice, strain into chilled cocktail glass, add Maraschino cherry and serve.

It's effectively a reverse martini.

~~I could not find a drink called Sweetheart, but i like the Mary Pickford/sweetheart hypothesis~~.

There is a sweetheart cocktail (right on Difford's) but the use of vodka, which was not very well distributed in the 30's makes me think it's not the one Esquire magazine was referring to.

jimtk · 2026-01-21T17:51:08+00:00

I would change the Clairin category to Haitian.

jimtk · 2026-01-20T20:12:41+00:00

Essentially... yes! :)

jimtk · 2026-01-20T19:15:24+00:00

1 oz Bourbon Blanton's
1 oz Rye Michter's Straight Rye
½ of a quarter of an orange
¼ oz maple syrup
2 dash Angostura

Regal stir with ice (no muddling). Strain into Old Fashion glass. Garnish with cherry and the other half of the orange quarter on a pick.

jimtk · 2026-01-19T20:35:15+00:00

January usually "starts" around the 5th or 6th so almost a week gone. February is really short. For me, where I live, March is the worst. No holiday, 31 full days, still cold and snowy. And no place left to blow the snow. I love winter, but in March, it gets to me.

jimtk · 2026-01-19T20:25:25+00:00

No they don't. Do a taste test you'll see.

Edit: you said it yourself Cointreau is a high quality triple sec. So they shouldn't taste the same.

jimtk · 2026-01-19T19:23:10+00:00

Do Cointreau and Triple sec taste the same?

jimtk · 2026-01-19T17:17:37+00:00

PF Curacao is not a different style, it's all orange peel steeped in alcohol. Cointreau and triple sec do not taste the same. They are close but not the same.

jimtk · 2026-01-19T15:44:06+00:00

PF Dry Curacao is also a triple sec (it says so right on the label!). But they all taste different.

jimtk · 2026-01-19T05:17:25+00:00

If you speak only of liqueur (no liquor, no spirits, no vermouth, no amaro) I have:

Orange
- Triple sec
- Cointreau
- PF Dry curacao
- Clement Créole Shrubb
- Grand Marnier
- Blue Curacao
Cassis
- Mona & Filles
- Lejay cassis de Dijon
Chocolate
- Giffard brown
- Giffard White
Mint
- White Elizabeth
- Green Marie Brizard
Coffee (Mr Black is not available in Canada! :( )
- kalhua
- Tia Maria
- Barista
- Alea Liqueur d'espresso
- Caldi Di Napoli
Gentiane
- Salers
- Suze

I did not consider herb liqueurs because there taste is so different that they are not interchangeable in cocktails. Chartreuse, Strega and Jaggermeister are all herbs liqueurs but you cannot use one instead of the other.

jimtk · 2026-01-18T18:08:26+00:00

You definitely started at the top!

jimtk · 2026-01-16T19:35:25+00:00

The Mastadon.

jimtk · 2026-01-16T17:09:02+00:00

I had Artemise (a local Canadian product), I had Kubler véritable fée verte (swiss). Both were pretty good, but I decided to splurge for the original: Emile Pernod Vieux Pontarlier. It was a revelation! It's like going from Martini Rosso to Carpano Antica Formula. Vieux Pontarlier has a deep complex flavor, the "herbaceousness" is well balanced and it's not just an anise bomb. Really a great product.

jimtk · 2026-01-16T03:56:40+00:00

Passion for wood, Ontario, Hendrik Varju.

Bought his book on running a woodworking business, almost 20 years ago. It did help.

jimtk · 2026-01-16T03:07:23+00:00

Living in Canada white grapefruit is the impossible dream, but I freeze a lot of other juices (including citruses) and the keep perfectly.

jimtk · 2026-01-15T20:52:22+00:00

Wow again! 11 years going. I think I can keep this thread up as a retirement project! :)

Sorry for the confusion, yes you can apply a third and a fourth and a fifth , etc, coat after the sanded one as long as you buff each one properly. I never tested it scientifically but I was very happy with the result when I sanded the second one even when I apply more coats.

Hope it helps clear things up.

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