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I'll be well seasoned, too.Suuuuuuuuuuuuure you were...
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I'll be well seasoned, too.Suuuuuuuuuuuuure you were...
After my fling with that horse in Enumclaw a few years back, I'm just not much into experimenting anymore......so you can experiment a little!
I've used brown butter for this in the past.If you want your sugar syrup to last a while, add a few drops of non salted butter to it when you boil it! Should last a few days in the fridge before turning on ya! Longer term storage, use honey! Both will change the flavors nicely, so you can experiment a little!
Ok, that sounds tasty in a Bloody Mary, gonna try that in the morning!I've used brown butter for this in the past.
another way to change the profile is to use smoked ice.
Put a block of ice directly on the smoker rack after the smokers been warmed up with your wood of choice. Put a large pot or square pan under it to catch it. Refreeze the water either in trays or as a block. The water catches the smoke, flavors the ice.
Use alder, if you've got it. Cedar if not.Ok, that sounds tasty in a Bloody Mary, gonna try that in the morning!
Also, a touch of salt in the water for savory drinks.Use alder, if you've got it. Cedar if not.
Now, there's a thought...For a autumn themed event, I made old fashioneds with maple syrup, instead of the simple syrup.
Simple Syrup made with turbinado sugar, just equal amounts of turbinado sugar and water by weight.So, is that turbinado *and* simple syrup in your OF (seems it would make the OF really sweet)? Or is that a *just* syrup made from turbinado?
As mentioned upthread, I used to use turbinado (the solid crystals), but it didn't dissolve fast enough.
So, after much experimentation, *hic* I ultimately landed upon a simple syrup, since I can also use that in my minty juleps.
If in fact you mean turbinado syrup, do you make your own, or have you found a retail source? My favorite liquor store only carries the simple syrup.
Also, I'd like to see your recipe, if I may, since Campari is my mostest favoritest apéritif.
Do you substitute in the Campari for the Angostura bitters? I'd be interested is seeing how Campari lends itself to an OF.
Enquiring minds wanna know...
Sounds like it kicked some sense into yaAfter my fling with that horse in Enumclaw a few years back, I'm just not much into experimenting anymore...
And here I thought I was the only one who put a splash of grenadine in their OF...All this talk of old fashioneds made me thirsty.
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Thank you for this, Will. Much obliged. Had some Cab with dinner tonight, but will likely try this tomorrow evening.Simple Syrup made with turbinado sugar, just equal amounts of turbinado sugar and water by weight.
I don't really measure but it's about 2 oz whiskey, 1/4ish oz Turbinado Syrup, 1/4ish oz Campari on a big ice cube. You can sub Campari 1:1 for Angostura in a lot of recipes either way.
We all see what you did there...Sounds like it kicked some sense into ya
Either I'm too drunk to read that, or your camera is too drunk to take a picture... lolGoing deep tonight!
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It's all explained right here...Either I'm too drunk to read that, or your camera is too drunk to take a picture... lol
What is it, tequila?
-Robert