#garnish drinks

[hazel2468]

Okay no legitimate suggestion for people who like. Host parties.

If someone at the party is not drinking, for any reason, and they get like. A soda or something?

Garnish it.

It’s fun. It like, upgrades it and eliminates at least some of the “everyone is drinking pretty drinks and I have a lame soda” thing. It looks nice. And especially like, a citrus peel twist- you can express those oils and it give the drink a smell that I associate with cocktails without the alcohol.

My friends did this in college with like. They would make ALL the drinks colorful and fun to eliminate any judgement or pressure around drinking alcohol, because everyone had something that looked cool. The regular punch was just as chock full of candy and fruit as the alcoholic punch.

[nimscrisps]

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Nim’s Infusions: The Air-Dried Citrus Slices That Will Take Your Drinks to the Next Level

[carnivalcarriondiscarded]

i think i need a lobotomy

[butteryplanet]

kitchen ghosts

[humhowellujah]

i'm drunk off two lavender martinis what the fuck do you MEAN dan and phil went on a step by step recreation of their japan trip as a part of a HONEYMOON episode for their sims. be so fr rn be so serious please. dan howell you have 4 minutes to respond . phil, keep it up babygirl. lavender martini recipe in the tags

[utilitycaster]

Matt: do you understand what this means

Sam: let me demonstrate my understanding by making you cry too hard to DM

[invinciblerodent]

Okay, quick note? This drink I made (based on a lovely addition to my own Scent Post), that I dubbed "The Astarion"? Turns out it's amazing.

I'm serious. It's warm and cozy, yet bright, citrusy, herbal, and.... kind of packs a punch for the 10 am it is right now, but still, it's really delicious and I'm totally having another after this.

It's

1 small sprig of fresh rosemary

1 oz lemon juice

1 cinnamon stick (just because)

1 tbsp brown sugar

and though it should be brandy I don't have that at the moment, so 1 oz dark rum it is (closest substitution out of the spirits I have at hand)

an just. put it all in a small mug

pour hot water on top

stir to dissolve sugar

fucking done. it's a rosemary grog that theoretically smells like him, and it's warm enough to chase away the chill of even undead hands.

[life-spire]

@ sextoabismo

See more drinks.

[d3nt4l-d4m4g3]

will you update the spreadsheet documenting side effects from taking exogenous testosterone?

in theory, absolutely. in practice, reading dozens of posts of some of the worst body horror imaginable has sort of got me worn me down over the past year or so. It's depressing as hell. So, maybe later.

[pinkiepiebones]

Will I ever stop analysing Renfield's apartment? Probably. But not today.

So I had been trying to figure out just where this mirror is and I think I got it. I drew an arrow here; it's pointing to what I assume is the washroom. This would put this mirror above what I guess is a dresser.

Here you can see a black robe hanging on the door of, what I am again assuming is, the washroom. Juuuust to the left, barely in my circle there, is the dresser (or like sideboard or low table I don't fuckin' know) that the mirror is above.

It doesn't quite line up with my attempt at the layout but then if you consider the first screencap is also at a bit of an angle, it makes sense, because the window isn't really* directly across from this mirror. In addition to this bigger mirror, he's got the little Ikea fräk with the sticky note (image 2), a tall mirror kind of across from his bed (not seen in the movie; seen here in a picture Nicolas Hoult took),

and the little mirror on the wall in the dining area, visible when Dracula's chilling with his blood-and-eyeballs martini

I don't know if the mirrors are there to create even more light what with the reflecting what light is already in the space, but I'm going to assume it is, because if it was for, like, anti vampire safeguards, there's better places to be putting them.

anywau that's my useless screencap analysis for the day

[mumintroll]

the bartender gave me a lime in my cider tonight i felt so special no bartender has ever done that for me before

[carnivalcarriondiscarded]

partner material...

[bartenderthreads]

Old Fashioned Cocktail Recipe

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[july-19th-club]

having the most delicious dinner rn i buy this shahi paneer mix and eat it over basmati but there's always extra sauce left, so today i did red bell peppers and fried them with a little cumin and fennel seed (overkill, but i like when the little toasted seeds burst between your teeth) and then scrambled two eggs into the sauteed peppers and THEN just as the eggs were done cooking i put the leftover sauce and some feta on them and mixed it around so the feta would melt a bit and stuck it all in a bowl with the last of the basmati and oh my god dude . there's STILL sauce left over too so i could do it all over again tomorrow

[roramitchell]

Rora: WTAF. Anime food usually looks delicious. <realizes they’re showing what Sylvester, Karstedt, and Ferdinand are eating vs. what Myne gets to eat>:

[drinkacefahz]

[Reader Request] Financier Cobbler | Mitsuru Kirijo | Persona 3 

[Note: Not exactly sure how to calculate yield/abv for this kind of drink using the morgenthaler spreadsheet. gomenasorry] 

This is the second specific reader request post for the blog and a very good friend of mine requested a drink based on the imperious empress and your close upperclassman in SEES, Mitsuru from Persona 3! This was actually a really interesting one to develop. I definitely felt like it had to have a little something eyecatching in the presentation, ideally a reddish element, but the truth is, drinks-wise, except for 5 really with the coffe shop, Persona games don’t give you a ton to work with. This is why we do research, and why I was also very relieved -- and inspired -- by the discovery that in the seemingly infinite amount of Persona spinoff media, something about Mitsuru’s tastes is revealed; Specifically, a taste for fresh fruit and financier cake. Financier is a very refined cake that is deceptively simple when evaluated on its ingredients list; sugar, almond flour, browned butter, maybe sliced almond or a raspberry on top... something clicked in my head. The cobbler, traditionally made with about 3-4 ounces of lower-proof sherry, a little sugar, fruit, and a cornucopia of attractive garnishes, is much like a financier; you can’t hide behind poor technique or imbalanced flavor. Their clarity is upfront, but reveals depth and nuance in a well made one. I think that also reflects Mitsuru, leading me to marry them into a drink she would enjoy. This did also give me the crazy challenge of making a baked good into a drink. It’s early winter here, and so the concept came to me, of taking a really interesting way of infusing spirits with flavor and using it in a very unusual context. A few guides exist for butter-washed rum, in the context of making a hot buttered rum. Would it work in a cold drink, piled high with tiny jewels of ice and adornment? 

Well, actually, I think its great.  

3-5 Raspberries

1 half wheel slice orange, about as wide as your pinky

1 wedge lemon, about 1/4-1/3 of the fruit sliced lengthwise

2 fl oz or 60ml Browned Butter Washed Rum (see below) 

.75 fl oz or 22.5ml Amaretto 

.25 fl oz or 7.5ml Demerara Syrup 

.25 fl oz or 7.5ml Orgeat

[If you don’t have orgeat, just use a .5 ounce demerara syrup or other sugar syrup of your choice. The orgeat split just adds a bit more of a baked-good element]

In a mixing tin, combine the syrup(s) and fruit. Muddle them by firmly pressing them. You don’t have to beat the crap out of them, but get them fairly squished. Add your rum and amaretto liqueur. Stir them together a little bit with a little cracked ice, since rum is higher proof than the traditional sherry the dilution won’t hurt. 

At this point, I would have your glass prepared to receive. You can roll it, even shake it if you want, but I usually just kind of stir or swirl them together. Pour the whole thing into your glass. Then fill the glass -- this is a pilsner glass, which depending how much ice we use and the size of our citrus pieces gives us decent headroom -- with finely cracked/crushed/pebbled ice. Some people add a little ice before pouring it in, but I like the nice frosty pile of ice on top. You will serve with a straw. Stick that in now. 

Garnishing time! Get her all nice and pretty. Use some more raspberries or other berries like strawberry slices if you have them, that other half of the orange wheel, a nice sprig of mint, and maybe a little dusting of powdered or caster sugar. As a final touch and nod to the financier cake, the admittedly completely decorative but charming arrangement of sliced almonds on top completes the look. The over-the-top garnishes of the modern Bloody Mary are really just the new take on the 19th century luxury of a glass covered in fresh fruit, sugar and mint, filled with the opulence of all that shining ice. Truly a drink fit for an empress. 

Is this a lengthy process, that requires a fair bit of attentiveness and some prepwork? Yes. Is it worth it? Honestly, I think it is. It’s a really unique, delicious long drink. But I mean, if you play Persona games I think you can master this, too. According to howlongtobeat, Shin Megami Tensei: Persona 3 takes almost 90 hours to beat! You could make batches and batches of these in that time! Speaking of, 

Below the cut you will find the guidance on creating roughly 1 bottle of Brown Butter-washed Rum

Brown Butter-washed Rum: 

You will need 

-A Bottle of Rum. Ideally something not overly funky or grassy, so no super-firey rums, no Agricole or Barbancourt which are made of cane juice and have those vegetal flavors, DO NOT USE ‘SPICED RUM’ . Appleton Estate Signature or Appleton Estate Reserve 8 are both great bottles for this. I think something between about 5 and 10 years of age, not overproof, and not filtered is good. Real McCoy 5, El Dorado 5, I think are both great, there’s literally so many rums if you want more information on rum I can recommend you books about rum.  but also, this is up to your tastes, I’m not the boss of you except for the SPICED RUM WARNING. I’M SERIOUS. DON’T DO IT. In most countries a standard bottle is sold as a “fifth”; 750ml. in some countries you will find 70cl(700ml) bottles more common. either is fine AS LONG AS THEY ARE NOT A BOTTLE OF SAILOR JERRY OR KRAKEN OR CAPTAIN MORGAN. I AM SERIOUS ABOUT THE SPICED RUM THING. 

-About a half pound or 250g Unsalted Butter. I used Kerrygold Irish Butter. Unsalted is important. I have not tried this with cultured butters, IDK, but unsalted. If your butter only comes in like a 226grm block, that’s fine. the difference in proportion here isnt actually that major if its a matter of a few grams or milliliters. 

“But! that is too much! this drink only calls for 2 oz!” I hear you. But, this isn’t going to rapidly degrade. You don’t even need to fridge it. And you can always make a hot buttered rum with it, all of the buttery flavor, none of the having to make a weird batter, its literally just adding this and a sweetener/spice accents to taste and hot water basically. But its easy to halve this amount if you can find a halfsized bottle of the rum you want to use.

Tools

A stove, and frying pan or skillet on that stove 

A large container

A whisk, egg beater, hand mixer, or immersion blender

A freezer

A filtration method. A pour-over coffee filter&paper filter, a mesh strainer with cheesecloth or muslin, something that can handle pretty fine filtration. 

A thing to filter it into thats easy to pour with, like a liquid measure cup or a jug

A funnel

Step One: Brown your butter. don’t burn it. this will take a while. Cooks on the internet are probably better at explaining browning butter than I am. you just stir it every now and then. or even just swirl the pan. just move the butter as it browns so the milk solids dont stick and burn and it cooks evenly. 

Step Two: Pour that butter in your rum. Put it in something big. ideally a jar or tupperware. Mix that in vigorously. Really distribute the liquid nutty gold through the other funky liquid gold. To save your arm a hand mixer or immersion blender will help or get your workout in. Akihiko would be proud of your arm strength. 

Step Three: Freeze that. Note. Try not to accidentally shake it hard when transferring it, which I managed to do, woops. You’ve already distributed the butter through the rum, so you’re just going to make a mess of the top half of your container with little bits of butter sticking to it. I am telling you that this photo is not quite an exemplar because I want to save you from fatwashing forcing you to work harder on dishwashing. Not shaking it will freeze the butter into a consistent puck on top of the rum in a couple hours at most. 

Step Four: Remove the butter. Again, if you didn’t shake it, you’ll have less broken up little droplets to deal with but you’ll still have some. You’re going to want to filter it extremely finely -- you don’t need to worry about this going bad, the proof takes care of that, there will be a little bit of sediment like basically any home infusion. But you don’t want to drink giant lumps of butter. Discard. This is a little bit of a process and will take some time, and you will probably have some spillage. Don’t fret none. I went through multiple paper filters here. Just be methodical and you will pull through. 

We are so close to butterscotchy delicious goodness 

Step Five: Re-bottle it. This is pretty self explanatory. Use a large enough funnel and don’t pour it too fast. 

Congrats! You have buttered the rum!