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Index » Radio Paradise/General » General Discussion » Gotta Get Your Drink On Page: 1, 2, 3 ... 151, 152, 153  Next
Post to this Topic
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Jul 26, 2020 - 3:47pm



 ScottFromWyoming wrote:


 Antigone wrote:
Basil/lime infused vodka, anyone?
 
Untitled
  
 
 No thanks!



 

Oh, I think it's going to be awesome. Inspired by a discontinued SodaStream syrup flavor.  (edit) I just took a sample, and though it needs to sit overnight, it is really good!
ScottFromWyoming

ScottFromWyoming Avatar

Location: Powell
Gender: Male


Posted: Jul 26, 2020 - 3:27pm



 Antigone wrote:
Basil/lime infused vodka, anyone?
 
Untitled
  
 
 No thanks!



Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Jul 26, 2020 - 1:12pm

Basil/lime infused vodka, anyone?
 
Untitled
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Jul 25, 2020 - 7:06am



 Steely_D wrote:


 Antigone wrote:

I’ve been making limoncello for Christmas for close to ten years. Takes six weeks, but is so worth it!
 
I just polished off some I’d made two years ago. Time to replenish the stock!

 
This year I tried a new recipe for coffee liqueur, that uses rum as the base instead of vodka. Oh, my. Yummy.

Steely_D

Steely_D Avatar

Location: Biscayne Bay
Gender: Male


Posted: Jul 24, 2020 - 8:09pm



 Antigone wrote:

I’ve been making limoncello for Christmas for close to ten years. Takes six weeks, but is so worth it!
 
I just polished off some I’d made two years ago. Time to replenish the stock!

Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Jul 24, 2020 - 5:35pm

 kcar wrote:


 Antigone wrote:
The next installment of my vodka infusion experiments!
 
Untitled
 

The New York Times ran a recipe recently for Limoncello. It calls for 100 proof vodka, 190 proof Everclear, 12-18 lemons and 2 cups sugar. Also a lot of waiting...
 
I’ve been making limoncello for Christmas for close to ten years. Takes six weeks, but is so worth it!
kcar

kcar Avatar



Posted: Jul 24, 2020 - 5:27pm



 Antigone wrote:
The next installment of my vodka infusion experiments!
 
Untitled
 

The New York Times ran a recipe recently for Limoncello. It calls for 100 proof vodka, 190 proof Everclear, 12-18 lemons and 2 cups sugar. Also a lot of waiting...
Ohmsen

Ohmsen Avatar

Location: Valhalla Mists


Posted: Jul 24, 2020 - 2:09pm

Looks promising. 

Ever thought about drip-feeding directly? 


Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Jul 24, 2020 - 12:58pm

The next installment of my vodka infusion experiments!
 
Untitled
Steely_D

Steely_D Avatar

Location: Biscayne Bay
Gender: Male


Posted: Jul 18, 2020 - 10:26am



 Steely_D wrote:


 cc_rider wrote:


 
I've taken to the 'perfect' martini. Equal parts sweet and dry vermouth. Bitters optional. Usually gin (I like New Amsterdam's 'Stratosphere', their London Dry is mighty dry), but vodka works too. Or model it after a Vesper and use both.
c.

 

I don’t believe you. I’ll have to make a few tonight and sample them at length. Might be able to report back later.
  


Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Jul 18, 2020 - 9:55am



 haresfur wrote:


 Antigone wrote:
A new, summer-time liqueur making experiment is in progress!
 
Untitled
 
Untitled
 

Looks yum
 

It is! Topped off with some fizzy water, it's like spa water ... only BETTER!
Isabeau

Isabeau Avatar

Location: sou' tex
Gender: Female


Posted: Jul 17, 2020 - 7:09pm



 Steely_D wrote:


 cc_rider wrote:


 
I've taken to the 'perfect' martini. Equal parts sweet and dry vermouth. Bitters optional. Usually gin (I like New Amsterdam's 'Stratosphere', their London Dry is mighty dry), but vodka works too. Or model it after a Vesper and use both.
c.

 

I don’t believe you. I’ll have to make a few tonight and sample them at length. Might be able to report back later.
 


Steely_D

Steely_D Avatar

Location: Biscayne Bay
Gender: Male


Posted: Jul 17, 2020 - 4:38pm



 cc_rider wrote:


 
I've taken to the 'perfect' martini. Equal parts sweet and dry vermouth. Bitters optional. Usually gin (I like New Amsterdam's 'Stratosphere', their London Dry is mighty dry), but vodka works too. Or model it after a Vesper and use both.
c.

 

I don’t believe you. I’ll have to make a few tonight and sample them at length. Might be able to report back later.
haresfur

haresfur Avatar

Location: The Golden Triangle
Gender: Male


Posted: Jul 17, 2020 - 2:31pm



 Antigone wrote:
A new, summer-time liqueur making experiment is in progress!
 
Untitled
 
Untitled
 

Looks yum
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Jul 17, 2020 - 1:28pm

A new, summer-time liqueur making experiment is in progress!
 
Untitled
 
Untitled
miamizsun

miamizsun Avatar

Location: (3261.3 Miles SE of RP)
Gender: Male


Posted: Jun 29, 2020 - 3:27pm



 cc_rider wrote:


 buddy wrote:


 Steely_D wrote:
I'm watching the MasterClass on bartending and they made a vodka martini which caught me off guard. 

Take the 750 bottle of vodka, pour 250 into another container for something else.
Add 150ml filtered water.
Put the mix in the freezer and, later, pour into a glass.

I always expected something a bit more...complex than that. Tried it, and it was good!

In the discussion, it was that a gin martini (vermouth, orange bitters, olive) was about aroma and the juniper notes.
Vodka, without any of the smell quality, would be about the mouth feel, the silkiness and viscosity. A different arena than gin.
 
I like a very dry vodka martini.  3:.75 vodka to very dry vermouth, shaken a good minute, straight up with olives. Basic & delicious.  Belvedere or better vodka.

 
I've taken to the 'perfect' martini. Equal parts sweet and dry vermouth. Bitters optional. Usually gin (I like New Amsterdam's 'Stratosphere', their London Dry is mighty dry), but vodka works too. Or model it after a Vesper and use both.
c.

 

make some jello shots with that and you'll be in business
buddy

buddy Avatar

Location: Rocky Mountains
Gender: Male


Posted: Jun 29, 2020 - 2:53pm



 cc_rider wrote:


 buddy wrote:


 Steely_D wrote:
I'm watching the MasterClass on bartending and they made a vodka martini which caught me off guard. 

Take the 750 bottle of vodka, pour 250 into another container for something else.
Add 150ml filtered water.
Put the mix in the freezer and, later, pour into a glass.

I always expected something a bit more...complex than that. Tried it, and it was good!

In the discussion, it was that a gin martini (vermouth, orange bitters, olive) was about aroma and the juniper notes.
Vodka, without any of the smell quality, would be about the mouth feel, the silkiness and viscosity. A different arena than gin.
 
I like a very dry vodka martini.  3:.75 vodka to very dry vermouth, shaken a good minute, straight up with olives. Basic & delicious.  Belvedere or better vodka.

 
I've taken to the 'perfect' martini. Equal parts sweet and dry vermouth. Bitters optional. Usually gin (I like New Amsterdam's 'Stratosphere', their London Dry is mighty dry), but vodka works too. Or model it after a Vesper and use both.
c.

 
Sounds yummy, I'll give it a try.

cc_rider

cc_rider Avatar

Location: Bastrop
Gender: Male


Posted: Jun 29, 2020 - 2:51pm



 buddy wrote:


 Steely_D wrote:
I'm watching the MasterClass on bartending and they made a vodka martini which caught me off guard. 

Take the 750 bottle of vodka, pour 250 into another container for something else.
Add 150ml filtered water.
Put the mix in the freezer and, later, pour into a glass.

I always expected something a bit more...complex than that. Tried it, and it was good!

In the discussion, it was that a gin martini (vermouth, orange bitters, olive) was about aroma and the juniper notes.
Vodka, without any of the smell quality, would be about the mouth feel, the silkiness and viscosity. A different arena than gin.
 
I like a very dry vodka martini.  3:.75 vodka to very dry vermouth, shaken a good minute, straight up with olives. Basic & delicious.  Belvedere or better vodka.

 
I've taken to the 'perfect' martini. Equal parts sweet and dry vermouth. Bitters optional. Usually gin (I like New Amsterdam's 'Stratosphere', their London Dry is mighty dry), but vodka works too. Or model it after a Vesper and use both.
c.

buddy

buddy Avatar

Location: Rocky Mountains
Gender: Male


Posted: Jun 28, 2020 - 5:43pm



 Steely_D wrote:
I'm watching the MasterClass on bartending and they made a vodka martini which caught me off guard. 

Take the 750 bottle of vodka, pour 250 into another container for something else.
Add 150ml filtered water.
Put the mix in the freezer and, later, pour into a glass.

I always expected something a bit more...complex than that. Tried it, and it was good!

In the discussion, it was that a gin martini (vermouth, orange bitters, olive) was about aroma and the juniper notes.
Vodka, without any of the smell quality, would be about the mouth feel, the silkiness and viscosity. A different arena than gin.
 
I like a very dry vodka martini.  3:.75 vodka to very dry vermouth, shaken a good minute, straight up with olives. Basic & delicious.  Belvedere or better vodka.

Steely_D

Steely_D Avatar

Location: Biscayne Bay
Gender: Male


Posted: Jun 28, 2020 - 5:32pm



 haresfur wrote:



 
Master class on bartending: Use gin in a martini.

And some vermouth. Like maybe 4 or 6:1 Gin:Noilly Prat. I have tried a fity-fity and that's too extreme for me but for people who like vermouth more...

(actually, the number 1 tip is: drink what you enjoy and f 'em if they don't like it)
 
Well, you want a great gin like Beefeater 24 or something like that, and you can use more vermouth if you splurge a bit. I'm using Dolin, which is nice, and a few shakes of Regan's Orange Bitters.

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