/ck/ - Food & Cooking

3 bottles of Everclear and a bottle of Absinthe.

Everclear.

>>18909007
I would have to drive to nevada for the good everclear (I'm in idaho) and I thought that the US didn't have the good absinthe

>>18909008
>>18909007

>>18909005
that skull vodka
bottom shelf scotch
one of those 4 packs of craft beer that costs $16

for me it's carolans

>>18909005
that picture just reminds me how much I miss russian standard vodka :(

>>18909014
Too sweet unless you cut it with Everclear.

>>18909032
nigga you ain't supposed to drink it neat you're supposed to put it in your morning coffee like a proper functional drunk

>>18909005
Get some cognac to cook with.

My goto is a decent middle-shelf bourbon. Easy to sip, easy to mix. Also gin is good. You should also get the cheapest bottom-shelf scotch or bourbon you can get just for having with something like coke if you just intend to get senselessly drunk. If you like hot drinks nothing beats brandy coffee with some irish cream like >>18909014 . I'm also a sucker for Ouzo or Pernod, sometimes on its own and sometimes with orange juice.
I'd also get some cheap vodka and also >>18909058 for cooking.

>>18909005
bacardi gold rum, a pink gin and some pear cider

>>18909088
>bacardi gold rum
sell me on this

>>18909089
it's not that expensive and I like it more than similar cheap rums, makes a really interesting rum & coke or rum & ginger beer.

>>18909095
thanks for the legitimate recommendation fren

>>18909102
no problemo. it also has a really nice bottle/label.

>>18909005
>cheap locally-owned liqour store just got bought out by a franchise
>its soulless inside now and everything's $10/bottle more expensive for no reason

>>18909150
>locally-owned liqour store
must have been nice, I live in a liquor monopoly state so all the liquor stores are owned by the state and staffed with dried up shrews or retards (literal)

>>18909150
>soulless
who cares
>$10/bottle more expensive for no reason
because you're still gonna buy it alki

ever had brennivin? love that stuff

>>18909150
> soulless

What soul does an independent liquor store have? They always remind me of high school drug dealers in how shady and fake nice they are

>>18909005
If you're looking to mix, the basics that you should start with in the U.S. are a rye (Sazerac, Rittenhouse, Old Grandad, all good) or other whiskey, a sweet vermouth (Martini & Rosso is the cheapest and satisfactory, 375ml, refrigerate after opening), and aromatic bitters.

How good is your triple sec? If it's sub-$12 then it's a pretty cruddy mixer and better for making desserts tbqh. If it's good you can do a mid-shelf brandy for sidecars or a mid-shelf tequila for margaritas (I'm liking Zarpado blanco, which is super cheap and not really great to sip, but incredibly agave-forward in mixing if like the genuine taste of tequila; and Carralejo reposado if on sale, also agave-forward). Your vodka, regardless of brand, is sufficient.

I recommend the book 12 Bottle Bar by Solmonson & Solmonson to get started with mixing and slowly build up the bottles you'd want. Another basic list of recommendations (but not AT ALL good for tequilas): https://kindredcocktails.com/info/recommended-brands

>>18910304
Also, very importantly, find the local grocery where you can get fresh citrus regularly at a decent price. Trader Joes has good prices on individual fuits I've found, as do ethnic markets, but it all depends on region. Get a water filter (thrift stores have them all the time) and make ice cubes and put them in covered tupperware or jar..

>>18909005
an armenian brandy sword

>>18909011
>old smuggler scotch
Bros... I think I'm gonna be sick..

>>18910304
With the whiskey, vermouth, and bitters you want to regularly make the Old Fashioned and the Manhattan. Make your own simple syrup and other mixers -- never buy that shit (12 Bottle Bar and online guides will tell you how). But buy old mason jars at the thrift store or wash out glass food jars and use those for making your own simple syrup and brandied cherries. Agave nectar is probably the cheapest syrup to keep on hand in the meantime for quick adjustments in mixing (it has virtually zero agave flavor, despite what some people claim). Use a chopstick for stirring, measuring spoons and a pyrex measuring cup for measuring, and a vegetable peeler for zesting -- you don't have to go nuts with buying bar equipment (except a Boston shaker is useful once you start doing shaked drinks).

>>18909005
yager

Can someone learn me about and the various random amari's, amaretto's, vermouth's, etc? I haven't the slightest clue about this shit and its all over the place. I've tried the common stuff: Fernet, Chartreuse, Marnier, Jäeger, Disaronno, Martini. I just tried Quinquina (with soda) yesterday and really liked it, seems like a great summertime afternoon sipper. I like to try more. Any recommendations?

>>18910388
Either don't worry about amari and liqueurs for now, and just focus on adjusting cocktails with aromatic and orange bitters and your basic sweet and dry vermouth (Noilly Prat is a good low-cost choice to start). Or get something you know you enjoy, but that's not brand name and relatively low cost and that you've seen a positive review online for. Or look for 50ml bottles to try (Campari, Fernet Branca, and several liqueurs come in 50s), trying out several 1/3-size cocktail recipes using them (replace 1/2 oz measures with 1 tsp).

But I still highly recommend reading 12 Bottle Bar. They do explain liqueurs, which excepting triple sec are not part of the 12 bottles (they give recipes to make your own liqueurs, but also give store-bought recommendations). Amari for sipping is an acquired taste afaik. Just focus on one thing at a time and don't get overwhelmed -- that's why that book is nice.

>>18909005
i've never had sake, so, if you're sharing

>>18909005
buy one of everything in the store

>>18910304
>>18910354
>>18910431
Thanks King