he did not actually say garcon, at least, but i still constantly wanted to throttle his vapid tanned trust fund neck. but i was being polite with friends so i did not.
tuppins you can get 12 packs of molson dry 10.1 in cans now. ii thoguht of you but forgot to take a picture
torch posted:La Fin du Monde
the canadian rhizzone drink of champions.
tonight: some kind of fucked up negroni variant. gin, red vermouth, white vermouth, generous dash orange blossom water and small dash bitters. its pretty good.
troolari posted:drinking the shittiest cheapest beer available here in finland and popping cheap rc benzos. shits sweet and fine and im cool as ice
The boulevardier cocktail is similar to the Negroni, replacing the Negroni's gin component with bourbon whiskey or rye whiskey. Some boulevardier recipes call for 1 1/2 parts rather than 1 part whiskey.
Ingredients: 1 oz (1 part) Campari, 1 oz (1 part) to 1.5 oz (1.5 parts) rye whisky or bourbon, 1 oz (1 part) Sweet red vermouth
camera_obscura posted:The boulevardier cocktail is similar to the Negroni, replacing the Negroni's gin component with bourbon whiskey or rye whiskey. Some boulevardier recipes call for 1 1/2 parts rather than 1 part whiskey.
Ingredients: 1 oz (1 part) Campari, 1 oz (1 part) to 1.5 oz (1.5 parts) rye whisky or bourbon, 1 oz (1 part) Sweet red vermouth
damn i'll have to try one of them
the distilling column is capped off with a lime. gives a nice zesty twist to the 'shine. candy thermometer goes down through the lime and into the column to monitor the vapour temperature. at this altitude we want around 89-90c for the pure ethanol, I kept from up to 91c for a bit of the nicer tasting tails to give it a little zip. The wash is heavily salted to raise the boiling point of the water content, that way we get far less water vapour and more of the good stuff.
From left to right: mostly Methanol with minute amounts acetone and ethyl acetate (carried some nice flavours but gives one hell of a hangover,) Ethanol (the good shit,) Propanols and more ethanol (a little rank, if this were a serious big batch we could distill this a second time to salvage the ethanol but there's not enough here to be anywhere near worth it,) and then the tall glass is a dribble of late tails I kept just to show off their nastiness to my friends.
During column distilling your different alcohols will start and stop in noticeable spurts as the temperature transition happens, so you don't even really need a thermometer if you know what you're doing, but I haven't done this in a while so wanted to be careful. This was a very small batch so I got less than 200ml of drinkable moonshine, and the other runoff was negligible.
The dog moved out of frame as I was taking this. Half a shot of moonshine chilled by two big ice cubes, sip just enough to wet your lips and taste that sweet fire. Delectable. Drink up, comrades.
gyrofry posted:don't drink methanol. imo.
oh, word?
shriekingviolet posted:gyrofry posted:don't drink methanol. imo.
oh, word?
it's blindingly obvious
A lot of people underestimate the danger of the very small amount of methanol you get out of distilling, as little as an ounce can do a lot of damage. This is also why you never get blitzed on just homebrew.
Guess I should have specified that you only actually keep the ethanol but it seemed too obvs?