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measuring "parts" in cocktail recipes?

thanks so much, I wasn't sure if I was supposed to multiply or divide, and that's the magic word I was looking for: ratio ;)

Nov 20, 2010
sirahola in Spirits

measuring "parts" in cocktail recipes?

Hello!

I have been struggling with how to measure spirits and liqueurs using "parts". I am terrible at math (especially fractions :p), and I just can't get what the measurements in ounces (or cL) are when cocktail books measure everything in "parts". Like the Savoy Cocktail Book or Bar La Florida; I have these books, and I'd love to make a bunch of the cocktails, but I have no idea how to go about measuring these things. Here's an example:

A B C COCKTAIL:

1/2 Port Wine
1/2 Fine Cognac
1/3 Maraschino...

Wha??

And in case you want the whole recipe for your troubles (I get this stuff though):

...1 dash of Angostura
several sprigs of peppermint
peel of lemon
1/2 teaspoon of sugar
"plenty of ice in a glass of 6 oz. Shake a little and serve with two cherries"

Sounds amazing no?
Well, I can't be for sure because I can't make the damn thing.

Any help is much appreciated,
thanks!

Nov 20, 2010
sirahola in Spirits

Vandermint cocktails?

I guess I could just look up cocktails with chocolate liqueur and substitute Vandermint, but does anybody have any good Vandermint cocktail recipes that don"t involve ice cream or cocoa or coffee?

Thanks

Sep 26, 2009
sirahola in Spirits

Grey goose and Kirkland Signature brand vodka the same?!

Thanks so much!

Sep 19, 2009
sirahola in Spirits

Grey goose and Kirkland Signature brand vodka the same?!

I heard from a person who works at a winery that Grey Goose and Costco's Kirkland brand vodka are made at the same plant. Does anyone know more about this. If this is true, does it mean that they are the same formula? I plan on doing a blind tasting some day- maybe after I finish the Fris

Sep 19, 2009
sirahola in Spirits

Good, Cheap Tawny Port?

Definitions and legitimacy aside, I just tried a 20 year old Tawny Port called Taylor Fladgate, I bought from Sams Club. It was strong and tasted like brandy with simple syrup. If that's your taste, it was 40 bucks, but it wasn't for me.

Honestly, I LOVED the vino porto made in Tarija, Bolvia. Too sweet for some of the Europeans, but It was a godsend at 20 bolivianos a bottle (a little less than 3 bucks!) If you can find port from Tarija, Bolivia, I highly recommend it.

Aug 30, 2009
sirahola in Wine

what category of rum is Bacardi Select?!

Is it gold or dark?! It keeps mentioning it's "aged" but I'd hardly call four years aged, anyway.

thanks

Aug 28, 2009
sirahola in Spirits

Any good cookbooks for sides?

unfortunately, I'm looking for the exact same thing. I did find a book titled "Chunky Cookbook: Salads & Side Dishes from around the world" on amazon.com, but I've never flipped through it to see if it's any good. The table of contents only shows the continents, not the recipes. I'm assuming Lady & Sons has some sides in it too...

Aug 18, 2009
sirahola in Home Cooking

a good mudslide variation?

Hello, I want to make a stronger variation of a mudslide for my aunt who loves them.

I have vanilla vodka, kahlua, white creme de cacao, coffee liqueur, godiva white chocolate liqueur, milk, whipping creme. What should the proportions be?? I have Vandermint too, for a mint chocolate mudslide, maybe that would be interesting? I'd like some insight before I trial and error. She loves sweeeet drinks with very subtle alcohol content. And the milk is a must. Thanks

Aug 15, 2009
sirahola in Spirits

Where's the Marie Brizard Curacao in Los Angeles??

I don't want to pay exorbitant shipping/handling, so where can I find Marie Brizard (Orange) Curacao in the Los Angeles area? Bevmo doesn't have it. Beverage Warehouse doesn't have it. I don't want to buy any other brand, but if all else fails, how's Senior and Bardinet?

Thanks

Aug 07, 2009
sirahola in Spirits

what is creme de marsala?

It's called Sicilian Vanilla:

2 cups whipping cream
2 cups whole milk
1 cup sugar
pinch of nutmeg
2 tbsp of vanilla extract
9 egg yolks
2 tablespoons creme de marsala, preferably Sicilian
3/4 cup chopped and toasted walnuts

by the way, this makes 8 servings. Is that more or less than 2 quarts?

Aug 02, 2009
sirahola in General Topics

where can I buy 190 proof Everclear in Los Angeles?

I want to buy a 1.75 liter bottle of 190 proof Everclear so I can have enough to make all my summer infusions/tinctures/cordials. I don't want to pay 15 dollars for shipping ( sams wines & spirits is out of their mind). Does anyone know where I can find a 1.75 Liter bottle of this stuff in LA/ LA County? Bevmo doesn't have it. Even 151 proof will do, but it has to be the 1.75 liter bottle.

Thanks

Aug 02, 2009
sirahola in Spirits

Mojito Sorbet (vegan/vegetarian, but still good for the meat eaters)

Aug 01, 2009
sirahola in Recipes

Singapore Slings

Aug 01, 2009
sirahola in Recipes

what is creme de marsala?

I need Sicilian creme de marsala for an ice cream recipe. Where can I find it? Is this alcoholic? what does it taste like?

thanks

Aug 01, 2009
sirahola in General Topics

any Scandinavian cocktails or alcoholic beverages?

WOW thanks so much! I love Pasadena, so I can't wait to check this place out =)

Jul 31, 2009
sirahola in Spirits

any Scandinavian cocktails or alcoholic beverages?

I would like to start experimenting with cocktails, punch, cordials (anything with alcohol) from Scandinavia. Any favorites?

I can't find any books on the topic either, and that's what I'm mostly looking for, so if anyone knows any books on the topic, or books that cover a lot on the topic, PLEASE let me know. (Preferably, books in English that I can find somewhere online or in Los Angeles)

Thanks

Jul 26, 2009
sirahola in Spirits

using substitutes in homemade ice cream

another ice cream question =)

I want to substitute heavy creams for when I make ice cream, gelato, and frozen yogurt.

So, I'm wondering if this would work:

evaporated milk instead of whole milk, and soy creamer or half and half for the cream?

I could also just leave in the regular whole milk and use evaporated milk instead of cream?

I would like to know what the best combination would be when using these kinds of ingrediets.
I'm also open to almond milk, rice milk, and soy milk.

By the way, I am using arrowroot powder, and I am not vegan/vegetarian.

Thanks again!

Jul 26, 2009
sirahola in Home Cooking

Do I seriously need a food processor to prepare ice cream?

Oh, it's just that the "Vegan Scoop" book I got tells me to put some things in a food processor, like fruit, nuts, vegetables and herbs/spices that will be mixed with the remaining ingredients in a saucepan or mixing bowl. BUT sometimes the book tells me to puree fruit in a BLENDER instead. So, i was wondering what the difference was between using blenders and food processors when making ice cream.

Same thing with the little booklet that comes with some recipes. This booklet, however, will say food processor with S blade OR blender, with a condition like blending only two cups at a time.

Jul 26, 2009
sirahola in Cookware

creme de menthe + creme de cacao "colors"

So, there's creme de menthe white and green---do they taste different?

Then, creme de cacao dark and white/light--do they taste different?

I went on cocktaildb but it still confuses me.

Thanks

[It says the menthe comes in the two "versions" and the cacao comes in the "light and dark varieties," but most recipes still call for one or the other....is this mostly for presentation or something?]

Jul 24, 2009
sirahola in Spirits

Do I seriously need a food processor to prepare ice cream?

I just got my ice cream maker today from costco.com. I don't feel like blowing over a hundred on a food processor, yet.

Does using a blender make any difference in the taste? And what setting is the best? I have an Osterizer 14 speed blender.

Thanks

Jul 24, 2009
sirahola in Cookware

Just about STRAINING & FILTERING homemade cordials

Hello, hello!

So, I'm new to the homemade liqueur/ infused spirits thing and I'm going to get the basic tools this weekend. More specifically I want to make some apricot brandy, limoncello, and coffee liqueur.

This filtering and straining process has me looking all over the place for some straight answers though.

Should I use a permanent coffee filter, disposable coffee filters, regular 'ol cheesecloth vs paper towels, nylon bags.... ah! Which is best, or give me a few. I want to make this good quality, but not over-the-top-fastidious quality.

Also, does filtering the finished, infused spirits through a Brita take the flavor away? Or just the Impurities?

I basically want this to turn out right, I don't want it to clump with age or freeze in the freezer.

I'm going to dilute the 150 Everclear with filtered water using some equation I found on another thread here, I'm going to use the fresh-in season fruits, and I'm going to sterilize the bottle and jars, etc

Thanks ahead of time!

Jul 22, 2009
sirahola in Spirits