Cocktails... whats all the fuss about?
- Thread starter Scottieoutdoors
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I had a friend & manageress who worked at a cocktail bar..Every now & than they needed a Guinea pig to try out their concoctions free of charge(in steps me who would book the Friday off, because I knew it’d get messy).
To be honest, I wouldn’t pay for one because he showed me how cheap & sugary they are..plus the tricks he did to make it seem like you’d be getting a lot for your money.
The only one I did like was a Pisco Sour(Peruvian brandy, egg white & lime, to which I showed him how to make one( if it’s classed as a cocktail) Took me back to when I traveled/ hiked Peru with Cuy al palo( guinea pig) for evening meal.. yes it tastes vile.
Obviously worked in a run of mill bar that served pitcher type "cocktails" or somewhere trying not to be.
Proper cocktails use quality ingredients and aren't sugary. Many are dry and /or bitter. Even the sweeter once are tempered with citrus sharpness.
Anyone that serves a sugary, syrupy mixture and calls it a cocktail doesn't know what they are doing
When I was at Uni. we used to drink a cocktail of guinness, cider, port and navy rum - seem to remember it was called a Creeping Death
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I’m in Kendal on the edge of the Lake District. The bar is called The Blind Bus Driver. Bookings only through Facebook or Instagram.
Add 50 espresso coffee & you have something very like an Espresso Martini!50/50 vodka from the freezer and Kahlua, in a thermos, taken to any outdoor party with a pack of metal stacking shot glasses
Pisco Sour should have some sugar syrup as well, to balance the sourness of the lime.
Angostura Orange Bitters is nice if anyone wants to try something different.
Angostura now do a decent chocolate bitters too.Angostura Orange Bitters is nice if anyone wants to try something different.
My preference is for Betters Bitters or for Bobs Bitters which I use at the bar.
To me most cocktails taste like the old Alcopops did ... very much a way to get non drinkers smashed!
I like most of my spirits neat so that I can taste the distillers/blenders skill - though neat gin is disgusting!
I like most of my spirits neat so that I can taste the distillers/blenders skill - though neat gin is disgusting!
OK...I made an espresso martini last night..fudged it a little as I didn't fancy the potential of being tormented by caffeine so I used a little more decaf coffee and a bit of spiced rum as opposed to less coffee and kahlua (or alternative). Not too shabby...
Still think I'd rather have a neat whisky.. but I didn't mind the espresso martini...
Still think I'd rather have a neat whisky.. but I didn't mind the espresso martini...
Well , this thread got me thinking in a kind of semi serious way.
I like learning cooking processes and methods so why can't I apply that to liquids and alcohol?
So , One decent Cocktails set maker is now winging its way to me and its going to be a process of learning how to make one Cocktail a month whilst perfecting the method.
At pole position No.1 is Whisky/Rum Sours which I can neck at alarming rate - looking to recoup all those fancy-dancy £10 drinks from over the years!!
I like learning cooking processes and methods so why can't I apply that to liquids and alcohol?
So , One decent Cocktails set maker is now winging its way to me and its going to be a process of learning how to make one Cocktail a month whilst perfecting the method.
At pole position No.1 is Whisky/Rum Sours which I can neck at alarming rate - looking to recoup all those fancy-dancy £10 drinks from over the years!!
Think some of the issue is the types of spirits...
I know I could get all the basic spirits that'd cover most bases from lidl for £20 total, but they'd probably taste horrific... but equally, I don't want to pay a lot for spirits that I enjoy less because I've mixed them all up. Haha
I know I could get all the basic spirits that'd cover most bases from lidl for £20 total, but they'd probably taste horrific... but equally, I don't want to pay a lot for spirits that I enjoy less because I've mixed them all up. Haha
Exactly - which is why I'm timeframing it on one new one a month so I can buy some quality without skimping or feeling the pinch.
Like most things the pleasure is in the journey and remembering to enjoy grind rather than the end event.
I'd rather build up a quality drinks cabinet over time and nail the process if ten or so common Cocktails.
Last year I got us two advent calendars, one with whisk(e)y and one with gin, and surprisingly some of the gins were definitely best when drunk neat.
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