thekremlin's and Yoshi's home bar thread - Page 2 - Nubblies.net Forums

thekremlin · 08-23-2010, 04:33 AM

Last Thursday, we had sweet-talked a couple of women into cooking dinner at our apartment for a small dinner-party... pretty good deal, since they are professional chefs and did all the work. They were making pork tacos so in addition to chili margaritas, I tried my hand at one of my favorite drinks to order, most intimidating to make, the Michelata. I was nervous because there were so many parts to the drink, but they turned out very well in part because of that. It is a very customizable drink, you don't need to measure the parts very carefully, just pour it by feel, according to how you want it to taste. It's essentially a Mexican version of the bloody mary. (The Bloody Mary is a conflicted drink, to me. It should be my favorite drink... I love the drinks that treat themselves as if they were meals, and I love anything that can be made as spicy as you like. But I have frightening memories of a cruise to the Bahamas, where everyone on the boat was drinking Bloody Marys, getting seasick, and vomiting. To this day I think of vomit whenever I drink one.) The parenthetical is one reason I love the Michelata... it has everything the bloody mary has, except the bad memories.

Michelata:
All measurements intentionally vague.
In a plate, pour a thick layer of coarse salt mixed evenly with chili powder. You can also shave other peppers into this mix... really want to do this with habanero.
Use a tall glass, like a pilsner glass. Rub a lime around the rim, and then coat the rim in the salt and chili mixture.
Squeeze 1 large or 2 small limes into the glass.
Add a dash of worcestire (sp) sauce.
Add a dash of soy sauce.
Add some tomato sauce. Glass should be about 20% full by this point.
Toss in some hot sauce. I like cholula, because that's what they used where I first had this drink at Big Star in Chicago.
Fill the rest of the glass with a light beer, preferably Mexican but not Corona. I like Tecate... again, because that's how I first had the drink.
Throw in a few chunks of ice, and one of the lime rinds. Stir. As you drink, fill the glass with the remaining beer.

A little bit of work but entirely worth it. Customize to your hearts content. Think you guys will like this one, especially while it's still summer

Dent · 08-23-2010, 11:41 AM

Quote:

Originally Posted by thekremlin

Add a dash of worcestire (sp) sauce.

Worcestershire sauce - Wikipedia, the free encyclopedia

SittinOnDubsWGW · 08-23-2010, 06:09 PM

Micheladas are fucking delicious. It's my go-to for hungover starting to party for the second day in a row drinks. I normally drink one or two before I change over to regular beer when I'm golfing.

thekremlin · 08-30-2010, 01:55 AM

So I've got a pretty big hardon for J+B right now. I've been drinking it on the rocks, buying it for shots when I'm in bars, and of course mixing it with everything when I'm at home.

Every Saturday there is a farmer's market a block from my apartment, but I never wake up in time to go to it. (It closes at 2 PM. I think that says something about my Saturdays/Friday nights.) Finally I checked it out this weekend. In addition to getting really cheap pig parts and very fresh vegetables (all of which I proceeded to stir-fry the shit out of), I got some fresh-pressed apple juice. English people take their apple beverages pretty seriously. The juice was a lot better than anything like Motts, but mellower than the fresh cider you usually get in the states. But in any case, it mixed pretty fucking perfectly with J+B. 1-1 on the rocks.

thekremlin · 08-30-2010, 10:23 AM

DJFC (who, as I have mentioned, is also my boss) pos-repped me for this BEFORE responding to any work-related emails I sent him, including one with a partner CCed

I'm really quite proud.

Orgazmo · 08-30-2010, 10:51 PM

Gentlemen,

I hate to bring outside business to your thread, but could you each please visit the fantasy football thread...or skip that step and just send $100 paypal to asarnett using the fine email services of gmail.com (as a gift so no fees) so I can send you the god damned details for the league? The draft quickly approaches.

Thanks.

thekremlin · 08-31-2010, 01:53 AM

paid you yesterday dude, should come across the paypal account shortly

Orgazmo · 08-31-2010, 10:54 AM

Beautiful, it was waiting for me this morning. Thankya. PM'ing details.

This leaves just one man to pay.

thekremlin · 09-08-2010, 04:17 AM

Kind of a repeat, but the same said pressed apple juice tastes really good with Zubrowka Bison Grass Vodka (?ubrówka - Wikipedia, the free encyclopedia). Like really fucking good. Like, the two ingredients by themselves are nothing miraculous. And then you mix them together and it's a completely different taste. Like drinking an apple pie. And it's goooood.

And if you give one to a polish girl she'll sleep with you.

DJ FC · 09-08-2010, 05:09 AM

Quote:

Originally Posted by thekremlin

Kind of a repeat, but the same said pressed apple juice tastes really good with Zubrowka Bison Grass Vodka (?ubrówka - Wikipedia, the free encyclopedia). Like really fucking good. Like, the two ingredients by themselves are nothing miraculous. And then you mix them together and it's a completely different taste. Like drinking an apple pie. And it's goooood.

And if you give one to a polish girl she'll sleep with you.

It's freakishly good.

Please try it.

Beebs · 09-08-2010, 09:27 AM

Hows the cider selection? I require lots of cider if I am to return to London.

thekremlin · 09-08-2010, 10:56 AM

Cider is an interesting one. At any bar you can get the bud-lights of cider.... strongbow and bullmers and other brands that aren't bad the first time you try them, but you pretty quickly get tired of it. But there are some pubs where you can get really good, really interesting ciders. At The Kensington Arms, I had a really good bottle that was aged in whiskey casks and blew my mind, and now whenever I go to a pub I check to see if they have any "cool" ciders. At a museum a few weeks ago I saw what I thought was an overpriced bottle of cider and thought "OK, I kind of have to have it." Turns out it wasn't overpriced, it was just a huge bottle, with a big champagne cork and everything. And it had some of champagne's tastiness qualities as well. Cider is an ongoing adventure for me.

Beebs · 09-08-2010, 11:45 AM

I actually had what I believe was the same cider at the Kensington Arms, or at least another very good one. Edit: Scratch that, it was the Devonshire Arms, in Kensington.

Compared to the sweet shit in the US, Strongbow and Magners are great.

thekremlin · 09-08-2010, 11:49 AM

Haha yeah I meant the Devonshire Arms. Which is in Kensington. I suck.

Ugly Bastard · 09-08-2010, 12:06 PM

I think I'm going to try making my own hard cider. I don't see why all the cider I drink has to be imported from Europe. Is it so hard to make a good one on your own?

thekremlin · 09-08-2010, 12:15 PM

I was thinking that the other day. I don't know. I would like to know. Research is beginning right now

Beebs · 09-08-2010, 12:16 PM

I would imagine it's difficult to make a good one. It's easy to make prison style.

ninjaface · 09-08-2010, 05:49 PM

My roommate has a brewing setup. He made a hard cider. If I remember correctly, he said it was no harder than brewing beer. In fact, it may have been easier. Also, it was tasty.

DJ FC · 09-13-2010, 04:42 AM

Received a nice shipment of booze today at the office:

Mekhong Thai Spirit
The King's Ginger Liqueur
Pampero Aniversario Anejo Rum
Old Monk Gold Reserve Rum

thekremlin · 09-14-2010, 06:04 AM

So we received a shipment of booze yesterday. The reason for ordering alcohol online is you can't find old monk in England. And I love Old Monk (I think I've mentioned that before.) We also ordered FC's favorite rum, Pampero, and a Thai spirit called Mekhong, because, cmon you kind of have to. Finally, a bottle of The King's Ginger Liqueor. Here is the website, which has the description which is written on the label, the primary reason we bought it (Home | The King's Ginger Liqueur). That is an awesome description.

Was working until 9pm, and had to be in work at 7am this morning, but couldn't resist mixing something up when I got home.

The Raj Cocktail
In a cocktail shaker filled to the brim with ice, pour 2 oz (big shot glass) of Old Monk (or other aged rum... but I seriously fucking recommend the Monk, which is not even that pricey... in the US...). Add 1 1/2 oz (small shot) of King's Liqueor, or Canton's, or Tomohawk Ginger Brandy... any Ginger spirit. Add 1 1/2 oz of Green Chartreuse. Shake it hard about 60 times (by the time you're done shaking, there should be a little bit of frost on the outside of the shaker.) The idea when shaking it this much is to break the ice, which adds some water to the currently 70-proof cocktail. Strain into a highball or cocktail glass. There should be tiny shards of ice floating on the top of the drink.

I fucking love this drink.

Beebs · 09-14-2010, 09:08 AM

How about some Ricky Hatton type treats?

thekremlin · 09-22-2010, 04:44 AM

Named after our favorite southeast asia traveler

The Blonde:
In a cocktail shaker filled with ice, mix:
2 oz Mekhong Thai Spirit
1 oz Cointreau
Dash of Agave syrup
Shake 50 times

Dash of Agave Syrup=Small fucking dash. Put in too much and the drink will be sugary shit.

The Mekhong was a very good purchase, I'm very pleased with it. Here is their website (Home ? Mekhong ? The Spirit of Thailand). It brands itself as a whiskey, but it is distilled mostly from sugar and tastes more like a sweet rum. I tried mixing using Pimm's in this drink to satisfy Beebs but it made the drink too bitter.

On a side note I've been using Green Chartreuse a lot. Just dabbling with it.

thekremlin · 09-27-2010, 06:08 AM

Drank absinthe in prague this weekend. Unfortunately when I ordered it at the bar, the bartender pulled out an expensive-looking bottle and said "This is a french absinthe." Which was as upsetting to me as some might be at getting a bottle of south african red wine in paris. I did make sure to buy a bottle of czech absinthe before I flew home, very excited to spend all week mixing it with STUFF

thekremlin · 09-27-2010, 06:52 AM

Also planning on starting some infusions this week. Haven't done any since I moved out here, but in Chicago it was a pretty regular thing. If anyone has any ideas, I would love to hear them. In the past, I have done Jalapeno Tequila, Coffee-bean Rum, Blood-Orange Vodka, Cherry Bourbon, etc. The Jalapeno Tequila was my personal favorite, but another big hit was bacon vodka, which I don't plan on doing again soon because it's a ton of work. Green tea vodka was extremely easy to make and was surprisingly good.

I think this time around I will do a peppercorn vodka. I was also thinking of doing a celery-seed gin. I know that sounds like a strange one, but bear with me, and join me for an aside:

Has anyone ever had Dr. Brown's Cel-Ray soda? It is a great celery-flavored soda made by Canada Dry, but it's pretty much impossible to get your hands on it outside of New York. I've tried, even contacting the company and trying to buy it in bulk. It reminds me of NYC and has been referred to as "Jewish Champagne" which is pretty badass. I want badly to make cocktails with it but haven't been able to get my hands on any. Anyone who has any ideas... well, my +reps aren't worth much, but they come from the heart.

ANYWAY, also thinking about doing something savory, like with basil or sage, and possibly a blood orange rum... not sure if blood oranges are available in the UK tho. Any suggestions recommended, off-the-wall ideas will almost definately be tried.

f3lix · 09-27-2010, 10:42 AM

In your own experience, how are the two absinthes different?

09-13-2010, 04:42 AM	#44 (permalink)
DJ FC MURICAN Join Date: Jul 2004 Location: Virginia Posts: 5,136 Internets: 253094	Received a nice shipment of booze today at the office: Mekhong Thai Spirit The King's Ginger Liqueur Pampero Aniversario Anejo Rum Old Monk Gold Reserve Rum
	The basis of our governments being the opinion of the people, the very first object should be to keep that right; and were it left to me to decide whether we should have a government without newspapers, or newspapers without a government, I should not hesitate a moment to prefer the latter. But I should mean that every man should receive those papers and be capable of reading them.

08-23-2010, 04:33 AM	#26 (permalink)
thekremlin Don't call me Shirley Join Date: Jun 2010 Location: London Posts: 3,271 Internets: 220249	Last Thursday, we had sweet-talked a couple of women into cooking dinner at our apartment for a small dinner-party... pretty good deal, since they are professional chefs and did all the work. They were making pork tacos so in addition to chili margaritas, I tried my hand at one of my favorite drinks to order, most intimidating to make, the Michelata. I was nervous because there were so many parts to the drink, but they turned out very well in part because of that. It is a very customizable drink, you don't need to measure the parts very carefully, just pour it by feel, according to how you want it to taste. It's essentially a Mexican version of the bloody mary. (The Bloody Mary is a conflicted drink, to me. It should be my favorite drink... I love the drinks that treat themselves as if they were meals, and I love anything that can be made as spicy as you like. But I have frightening memories of a cruise to the Bahamas, where everyone on the boat was drinking Bloody Marys, getting seasick, and vomiting. To this day I think of vomit whenever I drink one.) The parenthetical is one reason I love the Michelata... it has everything the bloody mary has, except the bad memories. Michelata: All measurements intentionally vague. In a plate, pour a thick layer of coarse salt mixed evenly with chili powder. You can also shave other peppers into this mix... really want to do this with habanero. Use a tall glass, like a pilsner glass. Rub a lime around the rim, and then coat the rim in the salt and chili mixture. Squeeze 1 large or 2 small limes into the glass. Add a dash of worcestire (sp) sauce. Add a dash of soy sauce. Add some tomato sauce. Glass should be about 20% full by this point. Toss in some hot sauce. I like cholula, because that's what they used where I first had this drink at Big Star in Chicago. Fill the rest of the glass with a light beer, preferably Mexican but not Corona. I like Tecate... again, because that's how I first had the drink. Throw in a few chunks of ice, and one of the lime rinds. Stir. As you drink, fill the glass with the remaining beer. A little bit of work but entirely worth it. Customize to your hearts content. Think you guys will like this one, especially while it's still summer

08-23-2010, 06:09 PM	#28 (permalink)
SittinOnDubsWGW I make bad decisions. Join Date: Dec 2004 Location: The Desert Posts: 3,018 Internets: 108015	Micheladas are fucking delicious. It's my go-to for hungover starting to party for the second day in a row drinks. I normally drink one or two before I change over to regular beer when I'm golfing.

08-30-2010, 01:55 AM	#29 (permalink)
thekremlin Don't call me Shirley Join Date: Jun 2010 Location: London Posts: 3,271 Internets: 220249	So I've got a pretty big hardon for J+B right now. I've been drinking it on the rocks, buying it for shots when I'm in bars, and of course mixing it with everything when I'm at home. Every Saturday there is a farmer's market a block from my apartment, but I never wake up in time to go to it. (It closes at 2 PM. I think that says something about my Saturdays/Friday nights.) Finally I checked it out this weekend. In addition to getting really cheap pig parts and very fresh vegetables (all of which I proceeded to stir-fry the shit out of), I got some fresh-pressed apple juice. English people take their apple beverages pretty seriously. The juice was a lot better than anything like Motts, but mellower than the fresh cider you usually get in the states. But in any case, it mixed pretty fucking perfectly with J+B. 1-1 on the rocks.

08-30-2010, 10:23 AM	#30 (permalink)
thekremlin Don't call me Shirley Join Date: Jun 2010 Location: London Posts: 3,271 Internets: 220249	DJFC (who, as I have mentioned, is also my boss) pos-repped me for this BEFORE responding to any work-related emails I sent him, including one with a partner CCed I'm really quite proud.

08-30-2010, 10:51 PM	#31 (permalink)
Orgazmo COME ON YOU YANKS Join Date: Feb 2002 Location: Indiana Posts: 15,732 Internets: 311447	Gentlemen, I hate to bring outside business to your thread, but could you each please visit the fantasy football thread...or skip that step and just send $100 paypal to asarnett using the fine email services of gmail.com (as a gift so no fees) so I can send you the god damned details for the league? The draft quickly approaches. Thanks.

08-31-2010, 01:53 AM	#32 (permalink)
thekremlin Don't call me Shirley Join Date: Jun 2010 Location: London Posts: 3,271 Internets: 220249	paid you yesterday dude, should come across the paypal account shortly

08-31-2010, 10:54 AM	#33 (permalink)
Orgazmo COME ON YOU YANKS Join Date: Feb 2002 Location: Indiana Posts: 15,732 Internets: 311447	Beautiful, it was waiting for me this morning. Thankya. PM'ing details. This leaves just one man to pay.

09-08-2010, 04:17 AM	#34 (permalink)
thekremlin Don't call me Shirley Join Date: Jun 2010 Location: London Posts: 3,271 Internets: 220249	Kind of a repeat, but the same said pressed apple juice tastes really good with Zubrowka Bison Grass Vodka (?ubrówka - Wikipedia, the free encyclopedia). Like really fucking good. Like, the two ingredients by themselves are nothing miraculous. And then you mix them together and it's a completely different taste. Like drinking an apple pie. And it's goooood. And if you give one to a polish girl she'll sleep with you.

09-08-2010, 09:27 AM	#36 (permalink)
Beebs Poor Sport Join Date: Feb 2004 Location: Indianapolis / Middlebury / Long Lake Posts: 5,306 Internets: 127341	Hows the cider selection? I require lots of cider if I am to return to London.

09-08-2010, 10:56 AM	#37 (permalink)
thekremlin Don't call me Shirley Join Date: Jun 2010 Location: London Posts: 3,271 Internets: 220249	Cider is an interesting one. At any bar you can get the bud-lights of cider.... strongbow and bullmers and other brands that aren't bad the first time you try them, but you pretty quickly get tired of it. But there are some pubs where you can get really good, really interesting ciders. At The Kensington Arms, I had a really good bottle that was aged in whiskey casks and blew my mind, and now whenever I go to a pub I check to see if they have any "cool" ciders. At a museum a few weeks ago I saw what I thought was an overpriced bottle of cider and thought "OK, I kind of have to have it." Turns out it wasn't overpriced, it was just a huge bottle, with a big champagne cork and everything. And it had some of champagne's tastiness qualities as well. Cider is an ongoing adventure for me.

09-08-2010, 11:45 AM	#38 (permalink)
Beebs Poor Sport Join Date: Feb 2004 Location: Indianapolis / Middlebury / Long Lake Posts: 5,306 Internets: 127341	I actually had what I believe was the same cider at the Kensington Arms, or at least another very good one. Edit: Scratch that, it was the Devonshire Arms, in Kensington. Compared to the sweet shit in the US, Strongbow and Magners are great.

09-08-2010, 11:49 AM	#39 (permalink)
thekremlin Don't call me Shirley Join Date: Jun 2010 Location: London Posts: 3,271 Internets: 220249	Haha yeah I meant the Devonshire Arms. Which is in Kensington. I suck.

09-08-2010, 12:06 PM	#40 (permalink)
Ugly Bastard Senior Member Join Date: Feb 2002 Location: U.S.A. Posts: 13,643 Internets: 247330	I think I'm going to try making my own hard cider. I don't see why all the cider I drink has to be imported from Europe. Is it so hard to make a good one on your own?

09-08-2010, 12:15 PM	#41 (permalink)
thekremlin Don't call me Shirley Join Date: Jun 2010 Location: London Posts: 3,271 Internets: 220249	I was thinking that the other day. I don't know. I would like to know. Research is beginning right now

09-08-2010, 12:16 PM	#42 (permalink)
Beebs Poor Sport Join Date: Feb 2004 Location: Indianapolis / Middlebury / Long Lake Posts: 5,306 Internets: 127341	I would imagine it's difficult to make a good one. It's easy to make prison style.

09-08-2010, 05:49 PM	#43 (permalink)
ninjaface Level 20 Holothetan Join Date: Dec 2002 Location: Space Posts: 5,245 Internets: 210144	My roommate has a brewing setup. He made a hard cider. If I remember correctly, he said it was no harder than brewing beer. In fact, it may have been easier. Also, it was tasty.

09-14-2010, 06:04 AM	#45 (permalink)
thekremlin Don't call me Shirley Join Date: Jun 2010 Location: London Posts: 3,271 Internets: 220249	So we received a shipment of booze yesterday. The reason for ordering alcohol online is you can't find old monk in England. And I love Old Monk (I think I've mentioned that before.) We also ordered FC's favorite rum, Pampero, and a Thai spirit called Mekhong, because, cmon you kind of have to. Finally, a bottle of The King's Ginger Liqueor. Here is the website, which has the description which is written on the label, the primary reason we bought it (Home \| The King's Ginger Liqueur). That is an awesome description. Was working until 9pm, and had to be in work at 7am this morning, but couldn't resist mixing something up when I got home. The Raj Cocktail In a cocktail shaker filled to the brim with ice, pour 2 oz (big shot glass) of Old Monk (or other aged rum... but I seriously fucking recommend the Monk, which is not even that pricey... in the US...). Add 1 1/2 oz (small shot) of King's Liqueor, or Canton's, or Tomohawk Ginger Brandy... any Ginger spirit. Add 1 1/2 oz of Green Chartreuse. Shake it hard about 60 times (by the time you're done shaking, there should be a little bit of frost on the outside of the shaker.) The idea when shaking it this much is to break the ice, which adds some water to the currently 70-proof cocktail. Strain into a highball or cocktail glass. There should be tiny shards of ice floating on the top of the drink. I fucking love this drink.

09-14-2010, 09:08 AM	#46 (permalink)
Beebs Poor Sport Join Date: Feb 2004 Location: Indianapolis / Middlebury / Long Lake Posts: 5,306 Internets: 127341	How about some Ricky Hatton type treats?

09-22-2010, 04:44 AM	#47 (permalink)
thekremlin Don't call me Shirley Join Date: Jun 2010 Location: London Posts: 3,271 Internets: 220249	Named after our favorite southeast asia traveler The Blonde: In a cocktail shaker filled with ice, mix: 2 oz Mekhong Thai Spirit 1 oz Cointreau Dash of Agave syrup Shake 50 times Dash of Agave Syrup=Small fucking dash. Put in too much and the drink will be sugary shit. The Mekhong was a very good purchase, I'm very pleased with it. Here is their website (Home ? Mekhong ? The Spirit of Thailand). It brands itself as a whiskey, but it is distilled mostly from sugar and tastes more like a sweet rum. I tried mixing using Pimm's in this drink to satisfy Beebs but it made the drink too bitter. On a side note I've been using Green Chartreuse a lot. Just dabbling with it.

09-27-2010, 06:08 AM	#48 (permalink)
thekremlin Don't call me Shirley Join Date: Jun 2010 Location: London Posts: 3,271 Internets: 220249	Drank absinthe in prague this weekend. Unfortunately when I ordered it at the bar, the bartender pulled out an expensive-looking bottle and said "This is a french absinthe." Which was as upsetting to me as some might be at getting a bottle of south african red wine in paris. I did make sure to buy a bottle of czech absinthe before I flew home, very excited to spend all week mixing it with STUFF

09-27-2010, 06:52 AM	#49 (permalink)
thekremlin Don't call me Shirley Join Date: Jun 2010 Location: London Posts: 3,271 Internets: 220249	Also planning on starting some infusions this week. Haven't done any since I moved out here, but in Chicago it was a pretty regular thing. If anyone has any ideas, I would love to hear them. In the past, I have done Jalapeno Tequila, Coffee-bean Rum, Blood-Orange Vodka, Cherry Bourbon, etc. The Jalapeno Tequila was my personal favorite, but another big hit was bacon vodka, which I don't plan on doing again soon because it's a ton of work. Green tea vodka was extremely easy to make and was surprisingly good. I think this time around I will do a peppercorn vodka. I was also thinking of doing a celery-seed gin. I know that sounds like a strange one, but bear with me, and join me for an aside: Has anyone ever had Dr. Brown's Cel-Ray soda? It is a great celery-flavored soda made by Canada Dry, but it's pretty much impossible to get your hands on it outside of New York. I've tried, even contacting the company and trying to buy it in bulk. It reminds me of NYC and has been referred to as "Jewish Champagne" which is pretty badass. I want badly to make cocktails with it but haven't been able to get my hands on any. Anyone who has any ideas... well, my +reps aren't worth much, but they come from the heart. ANYWAY, also thinking about doing something savory, like with basil or sage, and possibly a blood orange rum... not sure if blood oranges are available in the UK tho. Any suggestions recommended, off-the-wall ideas will almost definately be tried.

09-27-2010, 10:42 AM	#50 (permalink)
f3lix Gangnam Style Join Date: Oct 2003 Location: DH's Massage Parlor Posts: 6,383 Internets: 213510	In your own experience, how are the two absinthes different?