Jump to content

FAJ

Member
  • Content Count

    61
  • Joined

  • Last visited

About FAJ

  • Rank
    Member
  • Birthday 02/09/1987

Contact Methods

  • AIM
    Array
  • Website URL
    Array
  • ICQ
    Array

Profile Information

  • Location
    Array
  • Interests
    Array
  1. I prefer Rye 9 times out of 10. It is harder to find in many Pennsylvania bars I go to though, so I consume most of it from my own cabinet. I find that many bars and resteraunts stock many different types of Bourbon, but if you ask for Rye, you are likely to get Canadian Club or Crown Royal. I think it is a must have for many whiskey cocktails, especially the older ones.
  2. FAJ

    Summer Cocktails!

    When the days get hot, I tend to do more drinking outside, or away from my home bar, so I tend to drink beer more than any cocktails! But whenever I can get it, a tall, icy Gin and Tonic is good for what ails you.
  3. Picked up Absinthe Duplais Verte; my second true absinthe. I am enjoying the heck out of it.
  4. Sub out the Calvados for Applejack and it starts to make a lot of sense Will try both versions.
  5. I didn't know Mexico shared a border with Normandy! Looks tasty, will try it later
  6. The marketing and reviews for Balvenie are very effective! It was the first Single Malt I ever purchased, as well. Very good stuff, and easily accesible for someone new to the Single Malt world.
  7. Thanks for the tips! I am sipping on this Serrano Cocktail right now, and I am really enjoying it. This is a good one for me, because I often struggle with Campari. I love Branca, and Ramazzotti, and Cynar, and amaros of all sorts, but Campari has always been hard for my palate. I can add this to the Negroni, as ways I can handle Campari :D
  8. I think the twist makes a big difference to the cocktail, especially when rubbed on the rim and dropped in. Some people drop the twist in, some people consider that heresy. I prefer the extra citrus, especially with a high-proof rye which can stand up to all the modifiers and still shine through. As for trying different spirits, experimenting is fun. I have tried it with all manner of whiskeys, applejack and dark rums. The rums were a bust, so was the scotch, but the applejack actually was quite good. My favorite is still with the baby saz rye, but Laird's 100 Proof Apple Brandy was surprisingly good in a sazerac. Perhaps enough of a change to merit a different name though. Perhaps Sazer-jack? :D
  9. I have been searching for a use for a bottle of Limoncello I recieved as a gift, I would be glad to try this out, and maybe experiment a bit. :D I have experimented with subbing out lemon juice and syrup in some cocktails for the Limoncello, with questionable results. I find it hard to work with because it is so strong tasting to me. Just by looking at the ingredient list up there, I would definitly suggest upping the gin and dropping back a bit on the liqueur.
  10. FAJ

    Absinthe + soda

    Some cocktails contain soda and absinthe. Recently I have tried the "1920s Pick Me Up" and "Sea-Fizz", out of the Savoy book. The former being somewhat disgusting, the latter being somewhat enjoyable. I think the key to using absinthe in cocktails as a primary ingrediant, or with soda, is to use a lightly flavored and/or anise-heavy choice. Herbsaint and Absente tend to work better than herb-heavy true-absinthes. I find that I love Vieux Carre in a traditional drip, but it is wretched in most cocktails I have tried (although it is great in a Sazerac)
  11. If you are boiling your syrup, there should be very little crystillization, if any. I thought that maybe you were using cold process syrup, so I suggested boiling it. I generally use cold proccess syrup, as I have never had a problem with crystals. I put equal parts (volumetric) sugar and warm water into an empty water bottle, shake it hard, untill dissolved, then funnel it into a squeeze bottle. Top it off with vodka and refridgerate.
  12. Boiling/simmering your syrup will break it up into an invert sugar and it should resist crystalization then. Some people claim that it changes the flavor significantly, but I can't tell a big difference between hot and cold process syrup. If you are adding neutral spirits to the syrup as a preservative, make sure to add it after the syrup is made, and cooled. Sugar doesn't like dissolving in alcohol, so adding it to cold process syrup before the shaking could cause crystals to stubbornly stick around, which would cause crystilization later.
×