i bartend and the only people i see ordering white russians are NEETs that think it's cool to drink that drink they saw on the big lebowski.
then again, i'm drinking cider right now, so who am i to judge?
4 oz ginger beer
4 oz OJ (Sunny D even better)
2 oz cinnamon whiskey (your pick)
1 oz vodka
mix, pour over ice. serve, PRAISE THE SUN
For White Russians, this is the better coffee liquor to use. It's less sweet, more coffee flavored
it does pressurize the shaker a little bit, but not so much that I can't old it or open it without making a mess.
the angry orchard might suppose to be poured after shaking.. instructions didn't say either way. and when I get the drink at the restaurant, I don't get to see the bartender make it.
Yeah I'm a simple person.
I am eating wasabi ranch snap peas
Noted, thanks for the tip. Sounds exactly like what I was looking for. Cheers anon.
Also pic related is my drink tonight.
I had 4 hens for several years and they never once gave me salmonella or anything else at all. Maybe in the 1950's when they stuffed 1,000 hens into 400 sq. Feet, but they actually are really safe to eat raw nowadays.
No need to wash them, I farmsit for a family every now and then and they have 65 hens and they don't wash the eggs or refrigerate them, they actually last for 5 weeks just sitting on their counter. Some entire countries don't wash their eggs
well, if that works for you, fine.. do what you do and enjoy.
me, in the area I'm in, I'd have to go through great lengths out of my way to try those things your way. and not being accustom to it, my body wouldn't take to it to well immediately anyway. I'll stick to my controversially mass produced produce.
just looks like basic shit made by every state's local craft brewer. nothing special at all. notice that nearly everyone here is drinking sophisticated liquors and raw eggs and that dude is just drinking supermarket beer
Google that, faggot.
Now I'm sad again cuz I'm out of Gentle Jack
this says that by washing the eggs you actually help increase the odds of salmonella. that's why they get refrigerated
Yeah us refrigerated eggs cause they wash them and it takes of the natural coating that keeps salmonella out. Eurocuck just have them on a shelf room temp but i think it's cause they're poor mostly
To be fair, that pack says nothing about being hot. They're wasabi ranch flavored. As far as flavors go, Ranch is as un-spicy as it gets since it's essentially sour-cream with salt and pepper at the core. and the wasabi they use is the processed wasabi paste you can find in any grocery store, dried which means it's lost all it's wasabi flavor.
>Wasabi is hot.
>Wasabi is listed as flavor.
Wasabi is a garnish and while the flavor is generally listed the same, wasabi comes in all variations, from hot to sweet. Just because the one you were exposed to was hot doesn't mean all wasabi is hot, it's characteristic isn't the spiciness but the flavor itself, so if you expect to get hot every time you see wasabi listed as flavor then expect to be disappointed a lot.
Been drinking this for 21 years. Before hipsters thought it was cool
Delicious is listed on ad
Delicious is delicious
They're most certainly not delicious
>but there was something else about why they don't just import it, but I forget.
The plant itself won't grow if there's too much around it so it has to be grown in small batches making it prohibitively expensive to mass produce.
yeah, just as well.. there's a decent sushi buffet here, with real salmon, yellow tail, mackerel, tuna, white tuna, and all those others. but I'll still mix my soy sauce and wasabi together to dip the sushi rolls and nigiri and all that.
there are other sushi joints in town that aren't buffets that are good enough to eat the proper way, all conservative and whatnot.
High risk for addiction
It isn't a problem as long as you restist the need. As soon as you drink despite not wanting to or knowing you shouldn't, that's when you need help.
> BEST DRINK IN THE WORLD <
Pour piping hot coffee into warmed glass until it is about 3/4 full.
Add the brown sugar and stir until completely dissolved.
Blend in whiskey.
Top with a collar of the whipped heavy cream by pouring gently over back of spoon.
I used to worry about this too. Then I broke up with my ex and discovered I rarely felt compelled to drink and now am much more selective about what I drink. I only drank daily when I was with her because she was drinking. She's a daily drinker so I was too. Now I can go several weeks with nothing and not have it cross my mind. Point being, this isn't an easy answer kind of question.
Drinking every night, at least to intoxication, is a drinking problem, but it is not alcoholism. Alcoholism is an a full blown addiction where you don't function properly sober
the recipie calls for Sailor Jerry spiced rum, and Dekuyper Amaretto, but I use Deserono.
fresh lime is always better than bottled, but I don't keep limes as they always go bad before I get to use them all, so RealLime for me.
actually made my own simple syrup:
1:1 water and sugar, boil and dissolve, let it cool, store in glass jar or bottle.
Kinda pissed I didn't have anything expendable in the fridge, dont want liquor, and didn't feel like digging through the racks, so settled on a gradis'chiutta ribolla gialla 2016 from Collio
just following what I looked up after trying it at a bar. for all I know, what I found is wrong.
do you have a fix for it? --and not just "drink something else", but let's work with this and try a variation.
Woodford is a straight up bourbon while Booker's clocks in at 100 proof. Gives it some extra bite.
If you want something delicious that doesn't break the bank, Old Grandad 114 is fantastic. Also Eagle Rare if you're feeling fancy.
I do have a fix.
I would swap to brandy since Angry Orchard is an apple cider, and rum goes better with tropical flavors and molasses.
Your sweet should equal your sour, so the amaretto and simple together should be equal to the lime juice you add.
Since you're basically making a rum mule with Angry Orchard instead of ginger beer.
This sounds like a good cocktail to just roll between glasses, like a mule, rather than shaking. I would add everything together and then roll gently between two glasses a couple times until it is lightly mixed.
If you're looking for a good rum, Kirk & Sweeney 12 year is well-priced and tastes like magic.
notes taken, thanks.
I find it hard to grasp that mixing isn't just mixing. shaking vs. stirred vs. rolled between glasses...
but I remember something like cloudy drinks should normally be shaken, and clear ones be stirred... or maybe the other way around. but does it REALLY make all the difference? apparently the goal isn't to make the mixture as homogeneous as possible.
so it should be more like this:
1 oz brandy
3/4 oz amaretto
1 oz simple syrup
1 3/4 oz lime
3 oz angry orchard
roll back and forth between glasses lightly (I'm guessing no ice at all for any of the mixing)
pour in a glass, over ice? or no ice?
Not gonna lie, I am thrilled you even give a fuck about what I'm blabbering about.
Stirring, rolling, and shaking are three very different styles of mixing a cocktail.
Shaking does two things: It dilutes and aerates the cocktail. Dilution is good because it blends the cocktail together and keeps it from being too high proof and unenjoyable. Aeration is important because smell dictates much of your tasting power, and a cocktail with sour and sweet components needs to be shaken in order for it to have the proper flavor and mouthfeel. (Think just vodka and orange juice in a glass. Not a cocktail. Just kind of sad and gross.)
Stirred cocktails only do one thing. They dilute the cocktail without aerating it. This is an important difference because most stirred cocktails are heavily spirit forward, and the goal of spirit forward cocktails is to not be able to smell the booze. If you smell the booze, all you'll taste is harsh alcohol rather than all the beautiful notes hiding in the liquors, vermouths, cordials, etc. Stirred cocktails rely heavily on proper garnishes (herbs, citrus peels, cherries) in order to bring out these tasting notes. Think of an orange peel for an old fashioned, a lemon peel for a martini, a luxardo cherry for an Aviation.
Rolling is somewhere between the two. Rolling is good for cocktails with an effervescent component so that it mixes and lightly dilutes the cocktail without giving up the carbonation that *makes* the cocktail. You wouldn't want a flat Jagerbomb or Moscow Mule.
There's a lot more to cocktails than people give credit to. I find it endlessly fascinating.
That's more balanced, but I would recommend bringing the volume of your sweet and sour parts down so that the rum/brandy and Angry Orchard flavors can shine. Your cocktail is all about the spirit and the Angry Orchard, so you want those flavors to be put on stage with the sweet and sour components backing it up and giving balance.
Maybe something like this?:
0.75oz simple syrup
Add together, roll once or twice, add the Angry Orchard, roll again, and then keep in the glass. You don't want too much ice, otherwise it will melt and dilute your drink over time as you sip.
ok. I'll try it tomorrow evening when I get home from work with the spiced rum. don't have brandy on hand but might be able to pick up some on the weekend for this and other possible drinks.
mixology is pretty neat, though I don't know how deep I'd want to get in to it.
but it really helps to know the fundamentals, or some basics like you've taught me already:
>what different mixing actually does and is for
>sweets should equal sour (any time sweets and sours are used together?)
>back off on the sweet/sour when the drink isn't about that.
>rum better with tropical flavors
For sure man. Even if you don't want to get deep into it, there's a few basic rules out there that can teach you how to make drinks like a pro.
I don't know if you entertain, but you already know more than most people do.
I don't know if you have any red wine, but making a rum mule with 2oz rum, 1oz lime, 1oz simple, 1oz red wine, 4oz ginger beer is absolutely delicious. If you made that for some random chick you have over, I'm sure she'd be impressed.
Not gonna lie, listening to me ramble about cocktails has seriously made my night, anon. Thanks.
This is probably o e of the better threads I've seen on /b/ in a really long time. Cheers to all of you for making this such a good read.