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AFO

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Posts posted by AFO


  1. But hops, why? Overly hoppy beer is such an unfortunate trend.

     

     

    And is contributing to a world wide hops shortage!!! :shock:

     

    https://www.google.c...lient=firefox-a

     

    Not sure how severe, but I remember watching a documentary about beer, and the host criticizing 2xIPA's for hastening it.

     

    Of course I could be very misinformed, as the abundance of 2xIPA's hitting the market would lead one to doubt any real shortage...

     

    Either way, being in BC I may just have to get myself a bottle of this new hop hempy absinthe... :thumbup:

     

    :cheers:


  2. I do have to ask, do little bits of cork affect the flavour in any significant way? I just noticed (a couple months after opening) that both my Jade Eddy and EP Perroquet both have little bits of cork and wax in the bottle. Not a huge amount, but enough to get a few specks in each glass. Either way, my jade cork broke as well... fortunately it was a relatively clean break and I could pull out the second half with another go of the corkscrew.

     

    :cheers:


  3. Sipping a singapore sling made thusly:

    • 40ml (8 parts) Gin
    • 20ml (4 parts) Cherry Brandy
    • 5ml (1 part) Cointreau
    • 5ml (1 part) DOM Bénédictine
    • 10ml (2 parts) Grenadine
    • 80ml (16 parts) Pineapple juice
    • 30ml (6 parts) Fresh lemon juice
    • 1 dash Angostura bitters

    Man this is tasty! I Found it a bit sweet as-is, so I added a few ounces of club soda to lighten it up. That did the trick!

     

    :cheers:


  4. I know its early, but I figured that a cocktail with orange juice would be ok, and hey, its sunday ;)

     

    I decide to go with a Monkey Gland. Oh my god is this delicious!!!

     

    I used

    1.5oz fresh orange juice (half an orange)

    1.5oz Hendricks Gin

    1 tsp real pomegranate based grenadine from Holland

    1 tsp homemade simple syrup

    1 tsp Jade Edouard

     

    Shake for 10 seconds and strain into chilled cocktail glass.

     

    It has a bite to it, but it goes down really easily.. Its cool how present such a small amount of absinthe can be. I can really taste it. I think this is by far the best absinthe cocktail I have tried to date! I cant believe how good this is! The fresh squeezed orange juice really makes it I believe! I bought a bottle of Simply Orange juice to make these, but considering it only takes half an orange to get an ounce and a half of juice, I will just go that route from now on.

     

    :cheers:


  5. Now sipping a Singapore Sling... Quite delicious! I bought a bottle of benedictine for Thickasabricks cocktail, and have found a few other (delicious) uses for it. Here is the recipe I used:

     

    Singapore Sling

    • 1 dash angostura bitters
    • 2 oz Gin
    • ½ oz Benedictine
    • 1 oz Cherry Brandy
    • ½ oz lemon juice
    • Top up soda water

    Shake and strain into ice filled sling glass, top up with soda water.

     

     

    Here is another recipe that I found, that I will try next time.

     

    Singapore Sling #2

    • 40ml (8 parts) Gin
    • 20ml (4 parts) Cherry Brandy
    • 5ml (1 part) Cointreau
    • 5ml (1 part) DOM Bénédictine
    • 10ml (2 parts) Grenadine
    • 80ml (16 parts) Pineapple juice
    • 30ml (6 parts) Fresh lemon juice
    • 1 dash Angostura bitters
    • Garnish with pineapple and maraschino cherry

    Mix all in a cocktail shaker, shake and strain into sling glass. No ice in the glass for this one apparently...

     

    As it happens, I found an unopened bottle of real, pomegranate based grenadine in my moms liquor cabinet and she said I could keep it. So now I can try making Sangrita (not sangria, its meant for drinking alongside a good tequila) again with the real stuff! :thumbup:

     

    Man this is good! I wish I had discovered this at the beginning of the summer, so refreshing! I am about to switch to scotch as the weather gets colder, but I may just keep this one in the rotation.

     

    :cheers:


  6. Sipping a Negroni for the first time.. It is quite good. Although I cheated a bit, as I found the bitterness a little overwhelming, so I added an ounce of perrier to dial it down a bit. Though as I sip it, I am growing rather fond of it, and want to make it sans perrier next time.

     

    I used Campari, Martini Rosso sweet vermouth, and Bombay Sapphire Gin. I added an orange slice for a garnish, and an ounce of perrier to tame it a bit. I think I want to try an americano next. This campari has a nice bite to it. I had a bad experience drinking waaaaaay too much campari in my teens, and had been turned off it for years. Now, 15 years later, I find myself quite fond of it.

     

    Anyway, cheers all!

     

    :cheers:


  7. Currently sipping Thickasabrick's go-to cocktail:

    • 1 part absinthe
    • 1 part (Hendrick's) gin
    • two dashes Angostura bitters
    • two dashes Benedictine
    • 1 splash lemon juice
    • 6 parts ice water
    • garnish with basil leaves

    Its quite good! I added a bit more water than written, but thats it. I like the basil garnish as it adds a nice aroma while I'm taking a sip.

     

    Is this something you came up with Thick? Its quite refreshing.. Especially made ice cold with Maison Fontaine and Hendricks Gin. :)

     

     

    :cheers:


  8. Looking forward to trying that one! I am quite fond of everything that comes out of your distillery (except La Grenouille :tongue:) and am sure this will be amazing!

     

    And Brick, I actually have Hendricks and La Maison Fontaine... I bought a bottle of Benedictine yesterday. It has a lot in common with Jägermeister, yet is completely different.

     

    Any one here fond of Benedictine? Any cocktails to suggest? Heres a couple I want to try:

     

    Singapore Sling

    • 1 dash angostura bitters
    • 2 oz Gin
    • ½ oz Benedictine
    • 1 oz Cherry Brandy
    • ½ oz lemon juice
    • Top up soda water

     

    Shake and strain into ice filled sling glass, top up with soda water.

     

    Old Fashioned Benedictine

    • 2 dashes Angostura Bitters
    • 2 oz Benedictine
    • 2 tsp sugar

    Method:

     

    Add the sugar, bitters and 0.5 shot of Bénédictine into a tumbler glass. Stir for 1 minute until the sugar is completely dissolved with bitters and Bénédictine. Add an ice cube and stir for another minute. Add another shot of Bénédictine and 2 more ice cubes, stirring this time for 2 minutes. Then add in the remaining half shot of Bénédictine with 2 more ice cubes, stirring for a further 2 minutes. Add additional ice if desired before garnishing.

     

     

    :cheers:


  9. So I bought a bottle of Benedictine, and a little something special... I was browsing the liquor store after grabbing the Benedictine D.O.M. as opposed to the B & B (Benedictine and Brandy, though technically cognac) and looked at all the unique liqueurs and to my surprise, a bottle of Mead! I have been wanting to try mead for some time, and the liquor store just happened to have it. First time I have ever seen it in a Canadian Liquor Store. So I grabbed it for today... I have it chilling, and am very much looking forward to cracking the bottle...

     

    Any one know of any spirits distilled from honey?

     

    :cheers:


  10. My go-to absinthe cocktail:

     

    1 part absinthe

    1 part (Hendrick's) gin

    two dashes Angostura bitters

    two dashes Benedictine

    1 splash lemon juice

    6 parts ice water

    garnish with basil leaves

     

    Im going to give this a try today... I was looking for a good cocktail that involved absinthe and gin, and this looks mighty tasty! All I have to buy is the Benedictine... Any tips on the prep?

     

    I was actually torn between this and giving a Negroni a try... Hmm... anyone have any other suggestions for a tasty sunday cocktail?

     

    :cheers:


  11. Nice vid! My grandma has a wind up piano toy that plays that song (you know the thing with the rotating song disk and little bumps that that strike specific notes on a tuned "comb") and it brought back a lot of memories...

     

    It has inspired me to go make another batch of fudge, this time white chocolate! I dont have a Jade NO to drink, but I do have Edouard. :thumbup:

     

    :cheers:


  12. AFO, are you a knifemaker, or just interested in knives/metallurgy?

     

    Not a maker, just an enthusiast ;)

     

    Those knives in your vid were amazing! I would be proud to own a set like that :)

     

    I use my knives hard and am an avid outdoorsman. By hard I mean like chopping wood, prepping fire makings, building stuff,etc.. I find it easier and lighter to carry a tarp instead of a full tent, and just build a frame for it. I get a much bigger shelter for much less weight.

     

    I also find the knife philosophically significant... a simple extension of the human hand, multiplies its function exponentially. You walk into a forest with nothing but a cutting tool and the proper knowledge, and you can make anything you need to survive.

     

    I dont hunt, but I set traps for imaginary animals (sticks) to practice the skills. A good knife is necessary for the detailed notching work to make all the parts fit precisely together.

     

    I like spending long periods of time secluded in nature (hermitage),and basically meditate in front of the fire all day. Its a routine of sit, stoke the fire, sit, stoke the fire, sit, cook, eat, clean, add a log, sit, stoke the fire... and repeat for 4-7 days. A basic set of skills makes this much more comfortable. A knife makes those basic skills possible. As a result, I barely have to carry any gear.

     

     

    Whoa... I think Ive had enough.... :tongue:

     

     

    total for the night:

     

    2 batches of PERFECTLY creamy vanilla fudge

    Doubs Mystique

    Perroquet

    Overwatered Jade Edouard

    St. Antoine

    La Grenouille (I really dont like this one... tastes kind of like bad chai tea)

    Another Perroquet,

    and am now sipping a L'Ancienne to cap the evening.

     

     

    :cheers:


  13. Fudge is setting up as we speak, this one turned out wonderfully! Nice and creamy, yet firm but not too creamy, or too firm ;)

     

    Drank Doubs Mystique, Perroquet and Jade Edouard... Currently finishing my overwaterd glass of edourd... the fudge hit critical temp, so I had to start beating and left the fountain a bit too long.. oh well, it still tastes amazing!

     

    :cheers:


  14. mmm, currently sipping a glass of Genmaicha green tea... so good, and the rice adds a really nice nuttiness to the flavour.

     

    I am going to make another batch of fudge, and willl report back which absinthe's I drink this time... People really love my fudge so I have to keep making it... It is almost as precise as heat treating steel (my other passion, knives, blades, and metallurgy of steel) as one degree to low, and you have sugar soup, one degree to high, and you fudge sets too hard and loses that wonderful creaminess. I use a traditional recipe, so there is even less room for error... But alas, a little focus, and some dedicated kitchen time yields some amazing fudge. Absinthe and music help the process significantly!

     

    :cheers:

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