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Cooking Stack Exchange

Questions tagged [cocktails]

Techniques, equipment and ingredients used in preparing and serving mixed alcoholic drinks, as well as non-alcoholic substitutes ("mocktails").

For questions about techniques, equipment and ingredients used in preparing and serving mixed alcoholic drinks. Also includes questions about replacing the alcohol to create "mocktails". General recipe requests, even for cocktails, are off-topic.

Questions about homebrew, beer-making, wine-making, distillation and fermentation are off-topic. Try Homebrew - Stack Exchange.

78 questions
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What kind of glass is this?

I would like to sell a pair of stemmed glasses, but do not know what to call them. They are quite large (7.5" tall, and the bowl is 5.75" wide) and say "0.5 deru" on them, but have no other makers mark. They seem too big to be called Margarita…
leah1020
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Cocktail infused Creme Brulee?

I am making crème brulee for 60, I intend to sous vide them (thinking 180 degrees F, roughly 83C?), and I would like to create an "old fashioned" flavored crème brulee. To accomplish this, I intend to add brandy and bitters to the base. Does anyone…
amolli1
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3 piece Cocktail Shaker Question

I never owned a cocktail shaker before and my friend gave me a mini cocktail shaker set from crate and barrel. From what he told me, I have a 3 piece shaker, a jigger, and a Hawthorne strainer. My question is why did the set come with a Hawthorne…
Neil
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How can I tweak this (US) Southern themed cocktail?

It periodically falls to me to produce thematically-sound cocktails for wife's Book Club meetings. Tomorrow, we are serving the Southern Discomfort (for 'Gone Girl'): 2 oz blood orange juice 1 oz Bourbon (Maker's, this time) 0.5 oz Aperol 0.5 tsp…
Steve Townsend
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Is "angostura" (as in bitters) a flavor?

I'm confused by drink recipes calling for "Angosutra bitters". Is "angostura" (as in bitters) a specific flavor combination? Or is "Angosutra" a specific brand or manufacturer (like "Tylenol" is to aspirin)? If so, what's the closest possible…
KatieK
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What is the purpose of bitters in cocktails?

What is the purpose of small amounts of bitters in cocktails? For example, 1/32nd tsp angostura bitters in a Manhattan? Do they provide any function other than flavor, such as binding, texture, or mysterious chemical reaction?
KatieK
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Making culinary foams for cocktails

I would like to make a foam using a cordial, lime juice and egg whites. SHould I add lecithin and what would the portions be? Also what would the effect be if I used 1 charge each of NO2 & CO2?
user5734
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Whiskey sour: should the bourbon kill any germs in the egg whites?

Inspired by the TV show Mad Men, my wife and I made whiskey sours, which were really delicious. We followed the standard recipe, which includes a couple of ounces of bourbon and roughly half an egg white. We're not dead yet, but anyway, is it…
user95433
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How to get Coco Lopez in Serbia?

How can I get Coco Lopez cream of coconut in Serbia? I've looked everywhere on the internet, and it is always around $90 shipping or so. I bought it in Italy before and it wasn’t that expensive. I need it to make Piña Coladas. I know the drink can…
Vladimir Despotovic
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Can I make shelf stable cocktail mixers by pressure canning?

I'm trying to essentially make my own cocktail kit to send a friend (sans alcohol). Rather than asking them to buy a lot of the ingredients, such as fruit juices, I'm wondering if I can basically create the mixer for them, then pressure can it so…
ganache
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How can I stop cocktails from being foamy?

Whenever I make (shaken) clear cocktails, I end up with foam on top of the drink, like this: I follow the usual steps of building the cocktail in the mixing tin, adding ice and shaking strongly for a few seconds. The ice comes from a regular…
JS Lavertu
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Juicing nectarines

What would be the most effective way of getting most of the juice from nectarine pulp? It seems too thick for a coffee filter and the metal screen I have is small and takes forever to use, I'm wondering if anyone has a kitchen-hack for this.
Tate MasterT8 Boger
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Shelf-Stable Cocktails

I'm a home brewer looking to can up shelf-stable cocktails to share with friends who don't drink beer. I know I'll be using Citric/Malic acid to mimic citrus flavors, but will that be enough to make fruit syrups shelf-stable? Or is there another…
Steve
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Cocktail shaker - silver plate but black on the inside

I picked up a 1920s, silver-plated cocktail shaker from the op-shop. It is super fabulous. However, the inside is all black. Is it safe to make and serve cocktails from this shaker? What should I use to clean it?? Thanks xx irene
rene la choc
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How long can you store sugar syrup?

Recently, we made a variety of cocktails from Ottolenghi and Scully's NOPI book. Now, we are left with two sugar syrups. According to the book, they can be stored a few weeks in the fridge. Skip ahead a month or two, and we're now left with two…
Sanchises
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