@PappyJoe I’d try it, but I like dill pickles…not so much for Vodka, but I would try it. After having imbibed Chinese Snake Alcohol in the past, Dill Pickle Vodka can’t be all that bad. By the way the Snake Wine? It tasted like (I would imagine) Everclear had been strained through some well worn gym socks filled with ripened cheese into a shotglass. It wasn’t terrible, but hey, I’m a lowbrow kinda drinker. I’ll try almost anything once😬
@RockyMountainBriar After talking with some friends, we've decided it would only be worth while in a Bloody Mary. Only one of them said they would drink it, but she also believes drinking a glass of pickle juice a day is good for your health.
@motie2 I love Creamsicle’s, but really, really, really dislike artificial or substitute sugars. I am not a fan of high fructose corn syrup either. Not that I against it as a sweetener. It just makes my Mountain Dew, Coca-Cola and Pepsi-Cola…..well syrupy👎🏻 Mountain Dew especially, is less thirst quenching because of it. The original Dew was so much more refreshing on a hot summer day. The “Throwback” Dew is/was great, but I don’t drink pop (soda, for you that are not from Montana😉) like I use to.
I’m generally with you on the artificial sweeteners, which is why I drink seltzer type “sodas.” But this new Coke vanilla orange tempted me, and then set the hook in deep.
All of the artificial sweeteners are bad for your kidneys. At least that's what my doctor claims so I limit my intake of soft drinks, soda or pop and seldom drink them. What I personally find as a good summer refresher is club soda with a couple of dash of lime or lemon juice, or a splash of orange juice. I drink unsweetened ice tea also.
However, I use crystalized lemon, lime, orange and grapefruit juices. They come in packets like artificial sweetners, but are 100% juice. Very handy for cooking or mixing into drings. Fast/instant dissolving in seltzer.
And I try to limit the artificially sweetened sodas. Oh how I try.......
Enjoying a bowl of "Scotty's University Professor" in a Savinelli Canadian Straight Grain #7003 with a wee taste of the Irish. It is so smooth, that it has taken me 10 minutes to post this. Life is so good my brothers and sisters, I wish I could share a glass with each and every one of you>
Tonight, it's hot coffee with a splash of cream and a dash of Woodford Reserve bourbon... Paired with some Borkum Riff Bourbon Whiskey blend in a trusty MM Legend.
I am anti-soda/pop, anti-fake sugar and always have been. Sparkling water with lime for me. On the weekends for a little happy hour, just add vodka. Nice hot summer day beverage.
Right now, locally roasted coffee i grind myself. Added a little molasses and cream. So good.
I’m anti-any sugar that is not made from beets or cane. Corn syrup is ok…eh. Drinking a home pulled latte made with light roasted Ethiopian Yirgacheffe beans paired with the “Picayune”, a Burley,Turkish/Oriental, Perique, Virginia blend.
So I found a different recipe for sour mix that in my opinion is absolutely the best, thus I have been experimenting with different cocktails with phenomenal results.
Tonight's cocktail Du Jour is my extreme bourbon old fashion except I have included the a fore mentioned sour mix transforming it to a an extreme bourbon old fashion stone sour.
The taste is fantastic and while I will eventually share the old fashion recipe once I quantify the components,I wanted to, in the mean time, to share the sour mix recipe.
You wound be surprised how many cocktails depend on sour mix.
To make a quart of your very own sour mix at home, which is enough for about 18 individual cocktails (!!!), start with 1 grapefruit, 4 limes, and 6 lemons.
Give all the citrus a good scrub under cold water to get any schmutz
off, and then use a vegetable peeler to remove wide strips of the zest
from that grapefruit, all those limes, and three of the lemons. Toss all
of the zest into a saucepan along with 1 cup of granulated sugar and ½ cup of water,
bring the whole situation up to a simmer over medium heat and let it
bubble, stirring occasionally, until the sugar is totally dissolved,
which should only take 3 or 4 minutes. Take that saucepan off the heat
to cool while you get juicing. (You can also set the saucepan in a bowl
of ice water if you’re really in a hurry; it doesn’t need to be
cold-cold, but it shouldn’t be super hot when you mix it with the citrus
juice.)
Now, using your citrus juicing-mechanism
of choice, go to town on the zested and un-zested citrus. You’re
ideally looking to get ½ cup grapefruit juice, ½ cup lime juice, and 1
cup lemon juice, which may mean that you don’t need to use all of your
citrus depending on their juiciness. Strain the juice through a fine mesh sieve
into a quart-sized jar or bottle, then strain your zest-infused simple
syrup into the same vessel, close tightly, and shake to combine. Ta-da!
Homemade sour mix that will stay good for three days in the fridge (if
it lasts that long).
Comments
A Pickleback in a bottle🙂
I’d try it, but I like dill pickles…not so much for Vodka, but I would try it. After having imbibed Chinese Snake Alcohol in the past, Dill Pickle Vodka can’t be all that bad. By the way the Snake Wine? It tasted like (I would imagine) Everclear had been strained through some well worn gym socks filled with ripened cheese into a shotglass. It wasn’t terrible, but hey, I’m a lowbrow kinda drinker. I’ll try almost anything once😬
No contest: Wu Liang Ye, made from sorghum. Tastes like the Turkish army is marching barefoot over your tongue and down your throat.
After talking with some friends, we've decided it would only be worth while in a Bloody Mary. Only one of them said they would drink it, but she also believes drinking a glass of pickle juice a day is good for your health.
Have you tried Coke Zero Sugar Vanilla-Orange?
Addictive, especially if you were a creamsicle fan…..
I love Creamsicle’s, but really, really, really dislike artificial or substitute sugars. I am not a fan of high fructose corn syrup either. Not that I against it as a sweetener. It just makes my Mountain Dew, Coca-Cola and Pepsi-Cola…..well syrupy👎🏻 Mountain Dew especially, is less thirst quenching because of it. The original Dew was so much more refreshing on a hot summer day. The “Throwback” Dew is/was great, but I don’t drink pop (soda, for you that are not from Montana😉) like I use to.
I’m generally with you on the artificial sweeteners, which is why I drink seltzer type “sodas.” But this new Coke vanilla orange tempted me, and then set the hook in deep.
Sold me... Heading to the store tomorrow...
What I personally find as a good summer refresher is club soda with a couple of dash of lime or lemon juice, or a splash of orange juice. I drink unsweetened ice tea also.
However, I use crystalized lemon, lime, orange and grapefruit juices. They come in packets like artificial sweetners, but are 100% juice. Very handy for cooking or mixing into drings. Fast/instant dissolving in seltzer.
And I try to limit the artificially sweetened sodas. Oh how I try.......
Sparkling water with lime for me. On the weekends for a little happy hour, just add vodka. Nice hot summer day beverage.
Right now, locally roasted coffee i grind myself. Added a little molasses and cream. So good.
Drinking a home pulled latte made with light roasted Ethiopian Yirgacheffe beans paired with the “Picayune”, a Burley,Turkish/Oriental, Perique, Virginia blend.
You know how to rock it man!
Eer, um... Not like the song rocket man🚀 more like Rock It 🎸🎶😉
To make a quart of your very own sour mix at home, which is enough for about 18 individual cocktails (!!!), start with 1 grapefruit, 4 limes, and 6 lemons. Give all the citrus a good scrub under cold water to get any schmutz off, and then use a vegetable peeler to remove wide strips of the zest from that grapefruit, all those limes, and three of the lemons. Toss all of the zest into a saucepan along with 1 cup of granulated sugar and ½ cup of water, bring the whole situation up to a simmer over medium heat and let it bubble, stirring occasionally, until the sugar is totally dissolved, which should only take 3 or 4 minutes. Take that saucepan off the heat to cool while you get juicing. (You can also set the saucepan in a bowl of ice water if you’re really in a hurry; it doesn’t need to be cold-cold, but it shouldn’t be super hot when you mix it with the citrus juice.)
Now, using your citrus juicing-mechanism of choice, go to town on the zested and un-zested citrus. You’re ideally looking to get ½ cup grapefruit juice, ½ cup lime juice, and 1 cup lemon juice, which may mean that you don’t need to use all of your citrus depending on their juiciness. Strain the juice through a fine mesh sieve into a quart-sized jar or bottle, then strain your zest-infused simple syrup into the same vessel, close tightly, and shake to combine. Ta-da! Homemade sour mix that will stay good for three days in the fridge (if it lasts that long).
Cheers
You know I need the recipe right? 🥃👊
I zest limes all the time. I’ve found a microplane is more efficient than a peeler or zester.