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the idea is happening - first experiment is to see how the fruit freezes together without any extra liquid - if its hard to remove a splash of tonic or lemonade should sort it out

 

Screenshot_14_04_2017__10_56.thumb.jpg.9e9e4410c83d933774d593e13d7f983a.jpg

 

 

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8 hours ago, Ravern said:

Well?!?! 

 

They were amazing !

 

Utterly perfect, meant you need less ice but drink still gets chilled nicely (but less diluted) and little bits of fruit broke off quickly as your drink melted them.

 

They froze into proper cubes without any extra liquid being added and came out the tray nicely - well worth taking the effort to remove all the rind and pips so whole thing was edible.

 

10/10 and my best idea ever

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Looking for somewhere for next week in London to take the Mrs. 

 

Criteria, in order of importance, are:

 

1. Serves good bitter strong cocktails either on or off menu

2. Knowledgeable bartenders

3. Not crazy expensive. Around £15 is fine. Savoy prices are not. 

4. Touching distance of Victoria - 10 mins journey is fine 

 

Any recommendations? Zedel and St Pancras Renaissance are on the potential list already to give a general idea of the level I'm looking at. 

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The Nova development just off from Victoria station is now pretty much open and has lots of places along with some outdoor seating.  Could be worth a look.  Not sure any are cocktail specific places but plenty of places around there have them as part of their offering.

 

I have been to the Rail House Cafe which is nice and this is the menu: http://railhouse.cafe/menu/

 

Good beer list too. That whole development is worth a wander through anyway since it is a minute from Victoria station and lots of nice places in the development. 

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I do love the Gilbert Scott at the renaissance but they are generally more fruity and floral cocktails - the bartenders can make most things though and are very well trained. 

 

Merchant house has a fantastic selection of spirits and they will add a pour of the main spirit alongside every cocktail, it's a fantastic experience to sit up at the bar and chat to the bartender. 

 

If it's acceptable distance then The Gibson is hands down my favourite bar in London, the menu is extensive but very well executed, staff are great and its a different experience to most bars, there is a strong emphasis on garnish and presentation, but also a huge amount of complexity and multi ingredient drinks. 

 

I also think anything in the Tony C family would fit the bill, Termini, Zetter townhouse or 69 Colebrooke Row. Complete opposite of the gibson, it's all simplicity and layers of flavour, very few ingredients. 

 

If you want to spec something off menu, ask for an "end of the road" - equal parts Campari, chartreuse and Laphroaig. It's incredibly bitter, and well, horrible, but I love it. 

 

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Just trying this summers trendy drink - white port and tonic (according to several papers recently)

 

Ocado had a special on Taylor's white port and it was only £12.

 

Neat it tasted like battery acid but is lovely with a tonic and lots of ice - tried Schweppes and Fever Tree mediterranean, both nice but the Schweppes better for me. I always think the Fever Tree stuff is overrated and too dominant in a drink, whereas the schweppes just adds to the spirit. 

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Just had a fantastic drink. 

 

20cl chartreuse

20cl campari

Dash of elixir vegetal 

Top with tonic 

 

It's a spritz, so don't skimp on the tonic. 

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On 16/07/2017 at 16:48, Gotters said:

Just trying this summers trendy drink - white port and tonic (according to several papers recently)

 

Why would you ruin white port with tonic?! If you enjoy white port and are feeling like a treat, splash out on a nice bottle of Amontillado or Palo Cortado sherry. I'd recommend the Harveys VORS. Quite possibly the most multi-layered and tantalising drink I have ever put in my mouth. Not a fan of Fino though. Ugh. There's a whole world of sherry cocktails out there too.

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Why add Tonic, firstly it tasted like shite on its own, and apparently that is a Portuguese thing to do with white port, its not a British bastardisation of it.

 

On 16/07/2017 at 16:48, Gotters said:

Neat it tasted like battery acid

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Just invented the Szechuan Martini

 

2 shots gin

1/2 sweet vermouth

1/2 dry vermouth

tablespoon crushed szechuan peppercorns

 

Stir with ice and double strain. Garnish with twist.

 

Let me know when they're all drinking it in Shoreditch.

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On 11/11/2017 at 22:17, Ravern said:

Just invented the Szechuan Martini

 

2 shots gin

1/2 sweet vermouth

1/2 dry vermouth

tablespoon crushed szechuan peppercorns

 

Stir with ice and double strain. Garnish with twist.

 

Let me know when they're all drinking it in Shoreditch.

 

That sounds pretty good! If you soak the Szechuan peppers in vodka, you basically make Electric Bitters, which would probably be better to add to your martini.

The Gibson (Old St) has a cocktail called the Electric Earl, which uses electric bitters and a szechuan flower garnish, it's really good.

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I've decided that my favourite cocktail is the Old Fashioned. 

 

1 x Demarara Sugar Cube

6 x dashes of bitters

Mix together until it's kind of a paste.

Add two shots of whisky (bourbon or blended scotch, it doesn't matter as long as it's decent whisky - Monkey Shoulder is excellent for this)

Stir

Add a big chunk of ice

Add some orange and lemon peel. 

 

Let it sit for a minute ... fucking bliss.

 

The Mojito comes a close second. 

 

Bad for your teeth though. :lol:

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On 14/07/2017 at 15:17, Gaz said:

 

If you want to spec something off menu, ask for an "end of the road" - equal parts Campari, chartreuse and Laphroaig. It's incredibly bitter, and well, horrible, but I love it. 

 

1

 

I hate to be that twat, but why on earth would you ruin a Laphroaig with all that? 

 

That sounds like three bold flavours all fighting for attention.

 

Having said that, The Last Word is my favourite cocktail, and that's hardly subtle. There's just something about using single malt in cocktails that rubs me up the wrong way...

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21 minutes ago, Isaac said:

 

I hate to be that twat, but why on earth would you ruin a Laphroaig with all that? 

 

That sounds like three bold flavours all fighting for attention.

 

Having said that, The Last Word is my favourite cocktail, and that's hardly subtle. There's just something about using single malt in cocktails that rubs me up the wrong way...

 

Try a Last Word with a peaty scotch and you might be converted - I think that one is in the Death & Co book actually (Pete's Word)  - there's something about scotch and chartreuse which really works.

And it is 3 competing flavours - but it becomes greater than the sum of it's parts. It's from a book called Beta Cocktails which is full of drinks that push the boundaries like that. 

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I love peaty scotch, so happy to give it a go, however I typically drink my scotch with a dash of distilled water.

 

Having said that, I definitely lean towards the bitter end of the cocktail spectrum.

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I only really drink scotch and water when I'm at a bar that doesn't have any decent beers or mixed drinks. 

 

At home 90% of the time ill make sours, and then it's almost always a daiquiri or a margherita 

 

I'm currently trying to dial in a recipe on a a daiquiri with Paranubes rum. 

 

It's a sugarcane rum from Mexico which has an Agricole sort of feel but is really unique, the aroma and taste is really savoury with notes of tomato, black olive and pepper 

 

I tried a 10:3:2 ratio last night but even with that little sugar I wasn't getting the crispness I wanted. I'm going to mix up a new batch of simple before I try again so that I can make sure it's at the right sweetness. 

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