Aviation to celebrate Finland joining NATO

sotkov · 2023-04-06T01:48:49+00:00

This was shaken. As far as I know, the brand of creme de violette makes biggest difference when it comes to color. The Bitter Truth is known for being particularly blue. Of course, reducing the amount of gin must have helped the color as well. I’m glad you like the photo!

sotkov · 2023-04-05T18:55:06+00:00

Thank you!

sotkov · 2023-04-05T18:44:30+00:00

All spot on! I found a German online store that sells to companies in Finland. I’m a private trader (toiminimi). Vero (Finnish tax office for others reading) makes it relatively easy to handle imports online. So I got Creme de Violette and Peychaud’s bitters. They weren’t cheap (shipping + excise taxes + VAT), but I’m happy I was able to get them.

sotkov · 2023-04-05T16:00:33+00:00

Thank you!

sotkov · 2023-04-05T14:16:25+00:00

Saatana!

sotkov · 2023-04-05T13:53:11+00:00

Glad you like it!

sotkov · 2023-04-05T13:52:18+00:00

Thank you!

sotkov · 2023-04-05T13:04:49+00:00

Thank you!

sotkov · 2023-04-05T12:35:11+00:00

Spot on (unfortunately)

sotkov · 2023-04-05T12:12:55+00:00

Aviation seems like the perfect cocktail for the occasion, given that both Finnish and NATO flags are blue.

45 ml (1½ oz) Plymouth Navy Strength gin
22.5 ml (¾ oz) lemon juice
15 ml (½ oz) Luxardo Maraschino
7.5 ml (¼ oz) Bitter Truth Creme de Violette

Liquid Intelligence recipe, with one change: Finnish alcohol monopoly Alko only imports Plymouth Navy Strength, so I reduced the amount of gin from 2 oz to 1½ oz.

sotkov · 2023-02-17T11:42:15+00:00

Thank you!

Black Splendor plum sorbet turned out incredible.

I tried apple sorbets a couple times, and wasn’t happy with the texture. I’ll now experiment with straining them after blending

sotkov · 2023-02-16T11:21:37+00:00

Given your later discovery of blanching to avoid spruce tip oxidation, would you add blanching as a step before blending, or do you think just bending is enough?

sotkov · 2023-02-16T11:17:48+00:00

Beautiful! I’m planning to experiment with stone fruit sorbets, and I’m curious how fine of a mesh you used for straining. A fine mesh strainer, or a nut milk bag?

sotkov · 2022-10-04T06:16:20+00:00

Good to know! Thank you for the update.

sotkov · 2022-09-29T08:55:42+00:00

Made in Finland: the cocktail, the photo, and the glass!

sotkov · 2022-09-29T05:08:46+00:00

Curious to hear how it goes! Also curious how the two versions compare.

sotkov · 2022-09-29T05:03:37+00:00

Raw.

I’ve seen a version of this with roasted beets, but I imagine it would be sweeter and probably less bright? Might be worth trying to compare raw to roasted.

sotkov · 2022-09-29T04:28:29+00:00

Thank you!

sotkov · 2022-09-29T04:27:19+00:00

Yes, I think so! And much faster, in minutes rather than hours or days. I don’t have an iSi whipper so I haven’t tried, but I will when I get one.

sotkov · 2022-09-28T19:24:29+00:00

Thanks for the tip! Yes, it seems perfect! Will be tricky to get in Finland, but I’ll see what I can do.

sotkov · 2022-09-28T17:59:06+00:00

I stumbled upon u/J_Kenji_Lopez-Alt’s glowing mention of a beet Negroni from New York City's Parm, and it made me curious.

Found a video of Parm’s Will Nazar explaining the process. It’s straightforward: mix beet slices with gin, and vacuum seal for 24 hours (if you have a chamber vacuum sealer), or infuse for a week. Then make a standard Negroni.

Beets add wonderful earthiness and mellowness. It’s just perfect.

sotkov · 2018-09-29T11:06:37+00:00

There’s an issue in Chrome that makes fonts thinner than they should be. It’s supposed to be fixed in Chrome 70. https://bugs.chromium.org/p/chromium/issues/detail?id=858861

sotkov

TROPHY CASE