The cocktail thread

[redwhiteblue]

Boring being the operative word.

On a positive note - the chookpens (potentially) newest member 'Atlanta1' was banned before it could even get going (yet again). No guesses as to who 'it' is/was.

Thankyou moderators.

Oh even I can't defend that anymore.

[redwhiteblue]

Stop posting pointless threads and talking about yourself. And if you haven't the courage to say who 'old mate/s' is, are, don't say anything at all.

You seriously are giving King Salvo a run for his money. And if I were you, that's nothing to be proud of.

At least this time I was acknowledged in this thread politely. If someone is making an effort to be civil, as per Andrew's other thread, then it costs nothing to be polite back. It's the other stuff I have no time for and believe it has no place online anywhere. Hopefully this thread will at least stay open over the holiday season.

I do like a mocktail when I go out and passionfruit is a good ingredient. Have a good weekend James.

[horrie hastings]

Been making margaritas with davidson plum salt which i got from a place called Hot Myrtle up the coast, absolutely wicked.

My speciality is lychee martinis, started making them after my favourite cocktail bar Kulutos closed in Newtown, they made very moorish ones there and didnt hold back on the alcohol even during happy hour.

[Jacks Fur Coat]

Boring being the operative word.

On a positive note - the chookpens (potentially) newest member 'Atlanta1' was banned before it could even get going (yet again). No guesses as to who 'it' is/was.

Thankyou moderators.

Jeez you're a dedicated gatekeeper Tiger. You are as a huntsman to a bug, a bouncer with a small rope and weight to protect the worthy. You exist within an atmosphere of safe hubristic superiority. Humble in your presence.

[horrie hastings]

Thought of Izzy today when i saw at distellery stall at the markets and they had an interesting looking limonchello.

[Andrew Walker]

I feel for you Horrie what a horrible thought thinking of ism

[ism22]

Thought of Izzy today when i saw at distellery stall at the markets and they had an interesting looking limonchello.

Reminds me that I've got an awesome limoncello cream left over from my last time in Italy. Might have to put it to good use...

[ism22]

Confirming the limoncello cream has started a bit of a science project. In short, the cream curdles when you add prosecco (I think it's the acidity + bubbles). However if you freeze your limoncello cream, freeze the cocktail shaker, freeze your glass, add a boot load of ice, add the icy limoncello cream first and then slowly add coooold prosecco then you hit the sweet spot where it doesn't curdle.

First attempt - failed and tasted fine but with a chalky texture

Second attempt - 90% there but I saw some curdling around the edges of the glass. Not quite perfection and IMO salt (partly for the lower temperature) + mint will give it the chef's kiss.

Third attempt - have just done my gardening duties (~2000m2 block that's very green so need a reward)... we will see!!!