Sneakeater Posted May 29 Share Posted May 29 I'm using a new piece of kitchen equipment for the first time tonight, and I want to have my wits about me. So I just had a Forthave Red on the rocks. I'd have put in the lime slice it obviously wants, but I was too lazy. Quote Link to post Share on other sites
Wilfrid Posted May 29 Share Posted May 29 23 hours ago, joethefoodie said: You maybe have read the science of stirring and dilution... https://cookingissues.com/2010/09/02/cocktail-science-in-general-part-1-of-2/ That's an erudite way of saying what I would say, which is that I shake cocktails because it makes them colder than stirring them. Quote Link to post Share on other sites
joethefoodie Posted May 29 Share Posted May 29 Not all cocktails are meant to be shaken. Quote Link to post Share on other sites
Sneakeater Posted May 29 Share Posted May 29 It's not just some pretentious cocktalian piety. Shaking aerates the drink, and also leaves little ice shards in it. Which is fine for drinks with juice in them. But kind of undesirable for straight-alcohol drinks like Martinis or Manhattans, which become cloudy and unsmooth when shaken. Quote Link to post Share on other sites
Anthony Bonner Posted May 29 Share Posted May 29 Wouldn't you rather an ice cold cloudy martini over a crystal clear not quite cold one? Quote Link to post Share on other sites
Sneakeater Posted May 30 Share Posted May 30 I dunno. My Martinis are always cold enough. 1 Quote Link to post Share on other sites
voyager Posted May 30 Share Posted May 30 I'm such a Philistine. Rinse my glass with Vermouth, pour in chilled gin and I won't complain. 1 Quote Link to post Share on other sites
Sneakeater Posted May 30 Share Posted May 30 A perfect, elegant classic, El Presidente: Pour 1-1/2 oz. each white Rum and dry Vermouth, 1 teaspoon of Curaçao, and 1/2 teaspoon of Grenadine into an ice-filled cocktail shaker (YEAH cracking!). STIR. Strain into a chilled Martini glass or coupe. Garnish with an orange twist and a cocktail cherry. (I've never had cocktail cherries on hand. I just got some really good ones -- Fabbri Amarenas -- as part of my Quarantine Self-Indulgence Program. Life is better.) Quote Link to post Share on other sites
voyager Posted May 30 Share Posted May 30 1 minute ago, Sneakeater said: A Garnish with ...a cocktail cherry. I bought a jar of "good" cocktail cherries to adorn grandkids' ice cream. The first time I served one, cherub, who had been raised on low sugar, low salt, fresh and organic fare, spit it out and said, "Ama, it tastes like chemicals." Quote Link to post Share on other sites
Sneakeater Posted May 30 Share Posted May 30 These don't taste like chemicals. They DO taste like sugar, though. 1 Quote Link to post Share on other sites
Sneakeater Posted May 30 Share Posted May 30 I mean, MAN do they taste like sugar. Quote Link to post Share on other sites
voyager Posted May 30 Share Posted May 30 These are the ones we stock. Maybe not sweet enough for you. They taste like kirsch. eta, these are for US, mot the kids. Quote Link to post Share on other sites
joethefoodie Posted May 30 Share Posted May 30 On 5/29/2020 at 7:40 PM, Anthony Bonner said: Wouldn't you rather an ice cold cloudy martini over a crystal clear not quite cold one? On 5/29/2020 at 9:02 PM, Sneakeater said: I dunno. My Martinis are always cold enough. Mine too...cracked good ice and proper stirring and a coupe out of the freezer ought to be able to handle the task. Quote Link to post Share on other sites
joethefoodie Posted May 30 Share Posted May 30 Sometimes, I'll even use the instant read to make sure it's properly chilled. Quote Link to post Share on other sites
Sneakeater Posted May 31 Share Posted May 31 Tonight, I'm pretending I'm in Barcelona. Partida Creuz's Muz Vermut over ice with an orange wheel and an olive. (Really, I know I'm still in Prospect Heights.) 1 Quote Link to post Share on other sites
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