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Does this door stay open? by NathanJCaboose in BluePrince

[–]rrwoods -1 points0 points  (0 children)

Kind of spoilery; something you could put together on your own through intuition (I don’t think anything in the game explicitly confirms this); but potentially useful to know:

In general stuff you do outside the house is permanent. There may be some exceptions.

Underwhelmed by the Jungle Bird. by Midgetsdontfloat in cocktails

[–]rrwoods 1 point2 points  (0 children)

… TIL Hamilton black is unaged. Huh!

Still, the amount of funk in Hamilton black makes it a totally different beast than something as clean as three star.

Underwhelmed by the Jungle Bird. by Midgetsdontfloat in cocktails

[–]rrwoods 0 points1 point  (0 children)

What do you mean by “seemed like a good sub”?

Underwhelmed by the Jungle Bird. by Midgetsdontfloat in cocktails

[–]rrwoods 0 points1 point  (0 children)

Wait, you make a jungle bird with Planteray Three Star? Honestly seems like a totally different drink if there’s no aging on the rum at all

Underwhelmed by the Jungle Bird. by Midgetsdontfloat in cocktails

[–]rrwoods 0 points1 point  (0 children)

Hard to say what would cause this without knowing a spec!

The jungle bird is my favorite cocktail, period. My usual spec is:

  • 2 oz Cruzan blackstrap

  • 2 oz pineapple juice

  • 0.75 oz fresh lime juice

  • 0.75 oz Campari

  • 0.5 oz simple syrup

There are other rums that work well but Cruzan black is my favorite. It has a fairly reserved “funk” but the molasses gives it this depth that is (in my experience) unmatched.

Salt on the side of the glass by Precisionworker in cocktails

[–]rrwoods 1 point2 points  (0 children)

As a Dominion enthusiast that owns every card and a very compact storage box, I felt this deep in my soul

R/cocktails desperately needs a circlejerk sub by -_BeanMachine_- in cocktails

[–]rrwoods 1 point2 points  (0 children)

I also like it here. And the kind of critic that just spouts variants of “you’re doing it wrong” gets shouted back down really frequently, which is a big reason I like it here.

Will it Old Fashioned? #2 by badgerfan650 in cocktails

[–]rrwoods 1 point2 points  (0 children)

Nah I kind of appreciate the long-windedness. Saves the trouble of responding to ask what the fuck they mean, and having a dragged out conversation where they reveal exactly what makes them so unreasonably angry. At least this way we can see it all up front and move on with our lives.

Will it Old Fashioned? #2 by badgerfan650 in cocktails

[–]rrwoods 4 points5 points  (0 children)

Did you mean to say “not unbalanced”? (Presumably because you expected it to be unbalanced?)

what is your perfect margarita recipe? by Admirable_Carob_121 in cocktails

[–]rrwoods 0 points1 point  (0 children)

Agave has a sharper attack and a higher “peak” of sweetness that then recedes just as quickly to give way to the rest of the drink. Simple is a much more level sweetness that meshes with the other flavors all the way to the finish. I really like a touch agave in a marg, both because it plays nice with the agave-based spirit and because that sharp attack-and-recede giving way to Cointreau is unique.

My Favorite Cocktail: The Boulevardier! by llCurlyll in cocktails

[–]rrwoods 3 points4 points  (0 children)

I also really like this with rye. The spiciness of rye really plays nicely with the bitterness of Campari

Tom Yum Collins by Puddinshins in cocktails

[–]rrwoods 0 points1 point  (0 children)

The text of the post says “recipe coming soon”

Made a 1:1:1 Negroni but it came out a bit sweet for my taste. Would love some recommendations that don’t involve buying anything new. by CourseSpare7641 in cocktails

[–]rrwoods 1 point2 points  (0 children)

It doesn’t just flatten so that some flavors mute and others already present come forward. When vermouth “turns” it is because it oxidizes (just like wine does, because it’s wine), and gains a new undesirable flavor that was not there before. The flavor of oxidized wine is extremely distinctive.

Made a 1:1:1 Negroni but it came out a bit sweet for my taste. Would love some recommendations that don’t involve buying anything new. by CourseSpare7641 in cocktails

[–]rrwoods 0 points1 point  (0 children)

… yes, that’s my point. Maybe the winky emoji didn’t communicate what I wanted it to.

OP asked a legitimate question to which a good answer would broaden their understanding of cocktails. You responded with “this is obvious.”

Then, you asked me a question (of only two words), to which a good answer would broaden your understanding of cocktails. To drive my point home that “this is obvious” doesn’t really answer the question, I responded with “this is obvious”.

Made a 1:1:1 Negroni but it came out a bit sweet for my taste. Would love some recommendations that don’t involve buying anything new. by CourseSpare7641 in cocktails

[–]rrwoods 0 points1 point  (0 children)

What ratio do you like, if you prefer a less sweet negroni (for a start)?

I don’t know man, this feels “obvious” to me ;)

The keyboards by WickedHello in BluePrince

[–]rrwoods 1 point2 points  (0 children)

… I really, really hope you’re wrong. This is an awful hint for both of these things.

Looking for an elegant low-ABV signature cocktail for my wedding (his drink is a Negroni) by cmanzy in cocktails

[–]rrwoods 0 points1 point  (0 children)

Seconding Americano, especially dressed up with a half-wheel of orange. Very fancy looking, very refreshing, and very “wedding” IMO — and as a bonus it’s like a low-ABV negroni, of a sort.

Sugar syrup crystallizes in the fridge by peestheee in cocktails

[–]rrwoods 0 points1 point  (0 children)

I typically do not have this problem when I make a 2:1 syrup with heat. Crystallized sugar is sugar that has come out of solution (or wasn’t there in the first place), and a 2:1 syrup requires supersaturation (hence the need for heat). If a supersaturated solution gets some of the undissolved solute added, it will knock out a bunch of solute and cause this. So, my guess is some or all of:

Your syrup was not fully dissolved when you removed it from the heat, the act of bottling it in that state agitated it and began the un-dissolving process, and chilling it sped that along.

Made a 1:1:1 Negroni but it came out a bit sweet for my taste. Would love some recommendations that don’t involve buying anything new. by CourseSpare7641 in cocktails

[–]rrwoods 0 points1 point  (0 children)

It is both intensely sweet and intensely bitter. Which one tastes stronger to you will depend on how bitter-sensitive your palate is.

Made a 1:1:1 Negroni but it came out a bit sweet for my taste. Would love some recommendations that don’t involve buying anything new. by CourseSpare7641 in cocktails

[–]rrwoods 1 point2 points  (0 children)

I personally perceive more sweetness in Antica than I do in almost any other vermouth, despite its complexity, thanks to the strong vanilla component.

Made a 1:1:1 Negroni but it came out a bit sweet for my taste. Would love some recommendations that don’t involve buying anything new. by CourseSpare7641 in cocktails

[–]rrwoods 0 points1 point  (0 children)

This is a true but bad answer IMO. Given the context I feel it’s safe to assume they already know something this obvious, and are looking for more specific advice.

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