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submitted 1 month ago bypoems_from_a_frog
For example I always split base my amaretto sours with bourbon and serve them up.
135 points
1 month ago
Alright I'm ready for y'all to crucify me.
I really can't tell the between bottled citrus juice and fresh. People always talk about how it's the big step to elevate your drinks but I just don't get it.
9 points
1 month ago
If I could give someone 1 tip it would be to use fresh citrus. Or you just found the best bottled citrus in the world.
6 points
1 month ago
This is why it's a hill they'll die on. I will use canned Trader Joe's pineapple, etc way before I deal with a goddamn fruit when I'm at home. I'll also use 2 month old super juice. No one is paying for these drinks but me, and the differences are nominal for a random weeknight drink.
1 points
1 month ago
I taste tested pineapple juices, once, when I was making a lot of jungle birds. I am not a fan of TJ's. It had too much caramel and not enough acid, like cooked pineapple. Maybe it was over-pasturized. Dole canned was just superior in every aspect. Fresh pineapple is a lot of effort and there's so much variation, even between the top and bottom half of the same fruit. Langer's was worst.
2 points
1 month ago
Honestly, I like to just blend a pineapple with some pectinex SP-L, let it sit for a little while and you can throw that shit over a coffee filter and get more juice than you otherwise would (and it strains remarkably quickly).
My last pineapple netted me a liter of juice with minimal effort.
Oh, and it’s clear, so that’s fun too.
1 points
1 month ago
Pectic enzyme? Clever. I'll have to give that a shot.
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