__________ is/are underrated.

[JayhawkCO]

Make molasses syrup and make a Mai Tai out of it.

If the sweetener is already a syrup, then what's the point of making syrup out of it?  Why not just add a bit of molasses and some extra water before shaking?

Just thins it out a bit and makes it easier to disperse I guess. Similar to making a honey syrup. I guess I'm used to making the syrups out of such things so that they'd fit in a standard 750ml bottle for a bar well.

[kphoger]

I understand it for a stirred drink, because honey and molasses don't stir into room-temp things very well.  But wouldn't shaking it incorporate everything together?

[JayhawkCO]

I understand it for a stirred drink, because honey and molasses don't stir into room-temp things very well.  But wouldn't shaking it incorporate everything together?

Eventually. I've tried just shaking honey straight for a bees knees and I've still seen honey stuck to the bottom of the tin. It gets cold when you're shaking it with ice making it even more viscous.

[kphoger]

I've tried just shaking honey straight for a bees knees and I've still seen honey stuck to the bottom of the tin. It gets cold when you're shaking it with ice making it even more viscous.

Thanks.  I've had success with both agave syrup and maple syrup, but I don't think I've ever tried shaking with honey.

[JayhawkCO]

I've tried just shaking honey straight for a bees knees and I've still seen honey stuck to the bottom of the tin. It gets cold when you're shaking it with ice making it even more viscous.

Thanks.  I've had success with both agave syrup and maple syrup, but I don't think I've ever tried shaking with honey.

Agave is normally fine undiluted. We normally thin maple syrup in the bar too.

[kphoger]

Agave is normally fine undiluted. We normally thin maple syrup in the bar too.

Considering how inexact the dilution is when shaking, I'm not sure it matters much.  But if I were using it in a Boulevardier or something, then yeah, I'd probably nuke it with a little water first.  (Although, I don't know, the Maraschino cherry syrup in the bottom of the glass is the best part of the drink, so maybe unincorporated maple syrup would be good too.)

[JayhawkCO]

Agave is normally fine undiluted. We normally thin maple syrup in the bar too.

Considering how inexact the dilution is when shaking, I'm not sure it matters much.  But if I were using it in a Boulevardier or something, then yeah, I'd probably nuke it with a little water first.  (Although, I don't know, the Maraschino cherry syrup in the bottom of the glass is the best part of the drink, so maybe unincorporated maple syrup would be good too.)

Can't remember if I ever told you about the house cocktail we had at the hotel I was running. It was our version of a Boulevardier with Law's Secale Rye (a local one), Zucca (a rabarbaro), and Vermouth del Professore.  We barrel aged it solera-style too. Heavenly.

[kphoger]

Can't remember if I ever told you about the house cocktail we had at the hotel I was running. It was our version of a Boulevardier with Law's Secale Rye (a local one), Zucca (a rabarbaro), and Vermouth del Professore.  We barrel aged it solera-style too. Heavenly.

Now I want to try using some Cynar to make a similar In Cold Blood or Little Italy.

[GaryV]

I am reminded of an old joke, something like this:

Ma: "Pa, you want molasses on your flapjacks?"

Pa: "How can I have mo' 'lasses when I ain't had any 'lasses yet?"

[JayhawkCO]

Good vermouth.

[kphoger]

Good vermouth.

To me, it depends on the drink.  What I think of as a 'good vermouth' might overpower something like a Rolls Royce, so I'd rather reach for something like Dolin.

[JayhawkCO]

Good vermouth.

To me, it depends on the drink.  What I think of as a 'good vermouth' might overpower something like a Rolls Royce, so I'd rather reach for something like Dolin.

I meant just by itself.

[kphoger]

I meant just by itself.

Ooh.  Hey.  Do this.  A glass of sparkling water, topped off with a few ounce of good vermouth.  Nothing more, except maybe a dash of orange bitters or something.  Quick, easy, surprisingly tasty.

[kphoger]

rutabaga

[Rothman]

Wendy Carlos

[kphoger]

Wendy Carlos

Switched-On Bach is good stuff.

[JayhawkCO]

Catherine O'Hara's acting career.

[Max Rockatansky]

Catherine O'Hara's acting career.

She became my wife's favorite actress after Schitt's Creek.

[JayhawkCO]

Catherine O'Hara's acting career.

She became my wife's favorite actress after Schitt's Creek.

'Tis a sad day, indeed.

[webny99]

How much more evening daylight there is in February than November/December. I'm sure a cloudy day in early December would have felt darker by 3:30 PM than today does at 5.

[hbelkins]

You think that's something? On March 8, we will gain a whole hour of evening daylight in one day. And I for one can't wait.

[JayhawkCO]

You think that's something? On March 8, we will gain a whole hour of evening daylight in one day. And I for one can't wait.

And coincidentally enough, I'll be on a transatlantic flight that night, so the extra gain of an hour I won't even notice, and when I land, in France they'll still be on standard time and won't change their clocks for another three weeks.

[kphoger]

You think that's something? On March 8, we will gain a whole hour of evening daylight in one day. And I for one can't wait.

And we'll lose one hour of morning daylight in one day, and I for one will hate it.

[Rothman]

You think that's something? On March 8, we will gain a whole hour of evening daylight in one day. And I for one can't wait.

And we'll lose one hour of morning daylight in one day, and I for one will hate it.

Wait...are we talking about...DST?

[formulanone]

You think that's something? On March 8, we will gain a whole hour of evening daylight in one day. And I for one can't wait.

And we'll lose one hour of morning daylight in one day, and I for one will hate it.

Wait...are we talking about...DST?

Nighttime Shifting Thread, maybe