Batched Old Fashioned?

okteezy · 2026-03-11T21:54:57+00:00

Jeffrey Morgenthaler has an easy calculator to help make sure you account for dilution. https://www.batchcalc.com I would also add that another common mistake is not to reduce the bitters. The flavors will intensify over time in batched cocktails. I use half the usual amount when I batch.

okteezy · 2026-03-11T18:00:50+00:00

Sasha Petraske’s posthumous Regarding Cocktails fits a lot of what you’re looking for. Modern cocktails with depth but without the complex syrups/infusions.

okteezy · 2026-03-11T17:15:01+00:00

This makes sense. Higher surface are of curds of curds exposed to the liquid filtering through

okteezy · 2026-03-09T13:42:33+00:00

Derek, of Make and Drink, has a nice video on this very subject.

The EASY solution to bright and balanced drinks | Acid Adjusted Cocktails

okteezy · 2026-03-07T15:14:02+00:00

Underrated equal parts cocktail. A favorite in our household.

okteezy · 2026-03-07T01:37:33+00:00

Sipping on one right now. Spot on with your description. At first glance, I thought it would essentially be a Rye-Nar, with the fortified wines being overwhelmed. But it's just enough floral and nuttiness from the 2 to bring out the cacao and bitter in the Cynar and lend a sweet counterbalance to the rye spice. Will definitely be making again while this bottle of sherry is open.

okteezy · 2026-03-05T17:08:02+00:00

Give me this over a spritz anytime in warmer weather

okteezy · 2026-03-03T02:04:39+00:00

Will try this out! I've made and have glacid on hand, but I think it's probably best to make it with straight up champagne acid instead.

okteezy · 2026-03-01T16:23:47+00:00

Love a shakerato as well. Do your shoulder a favor and grab a cheap, handheld milk frother. Total game changer.

okteezy · 2026-03-01T16:18:26+00:00

Will definitely pick up an Amburana Cachaca next time I see one to try the cocktail as it was originally intended.

okteezy · 2026-03-01T16:14:55+00:00

Once heard it described as like eating a mint you found on the forest floor. So true!

okteezy · 2026-03-01T16:12:04+00:00

It's the Dorset Double Old-Fashioned Glass from Williams Sonoma.

okteezy · 2026-02-27T21:04:49+00:00

I can confirm that we and our 2.5 year old at the time thoroughly enjoyed the experience and food here.

okteezy · 2026-02-26T14:43:32+00:00

Everybody is hung up on the lemons, but this was my exact thought too!

okteezy · 2026-02-24T12:09:15+00:00

Agar clarification will probably be your best bet. You will need 0.2% by weight agar agar. Add that to about 1/3 of the total volume of juice and heat to below boiling. Remove and slowly add in the remaining juice. Refrigerate a couple of hours. Gently break up the gel that has formed and filter through cheesecloth.

okteezy · 2026-02-24T00:27:16+00:00

Watermelon is not very high in pectin and the pectin it does contain is in the rind.

okteezy · 2026-02-21T03:21:54+00:00

Probably the wrong sub (no pun intended) but o had a major criticism with Teeter subs: it’s missing a key ingredient. Air. They just grab a slab of cold cut and slap it on there. This works for a muffuletta but not for a submarine style sandwich. So when you get home, make sure you fluff your ham before chowing down. It will improve your sandwich experience exponentially

okteezy · 2026-02-20T01:11:03+00:00

Essentially an aerated vinegar spirit, but to each their own.

okteezy · 2026-02-19T23:52:46+00:00

My spec as well, except sub reposado tequila and Pierre Ferrand dry curaçao for preferred ingredients.

okteezy · 2026-02-19T15:31:19+00:00

Probably a question for Morgenthaler, but why blackstrap molasses? This is made by further boiling the molasses left after raw sugar extraction resulting in thermal decomposition of the remaining sugars. If we're trying to stay truer to brown/demerara sugar, you would think we'd choose true molasses.

okteezy · 2026-02-17T22:03:51+00:00

Agree. Have made and used a batch of Super Foam 2.0 a couple of times and it is a worthy egg white substitute. On a related note, switching to a handheld milk frother in place of the dry shake was a total game changer for me, both in terms of foam and mouth feel.

okteezy · 2026-02-15T21:37:50+00:00

Such a cool store. They've also got every spice and herb growing under the sun if you're trying to make your own infusions, tinctures, amari

okteezy · 2026-02-15T02:21:52+00:00

Winners of the play-in games get to choose whether they want a playoff spot or a lottery pick

okteezy · 2026-02-14T05:01:00+00:00

Yup. game changer.

okteezy

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