So this is a wild fermentation, no starter? And is it reliable or do you sometimes get the wrong kind of microbes and get off flavors?
I’ve done sauerkraut as a wild fermentation, but it’s raw and so the cabbage provides the bugs, and the salt contributes another control. And you do have to be pretty thorough about keeping air out of it. But it’s mostly reliable.
Do the strawberry tops get boiled too, or do you mean only boil the sugar and water?
I regret seeing all all the down votes. On the one hand it seems a reasonable thesis that alcohol free cocktails may make up for that with more sugar (lots of alcoholic cocktails are way too sweet for my taste also, btw), on the other hand I imagine the down voters are thinking something like “that’s irrelevant if I have a good reason to avoid alcohol.”
Still there’s a good discussion to be had here.
I have a few liquor substitutes like non-alcoholic gin and a compari subs, which I used to make my wife ersatz negronis and compari fizzes at a time when she couldn’t have alcohol. I still do so from time to time because her system doesn’t handle alcohol as well as mine.
I went to a bar recently that has, besides regular and non alcoholic ones, low ABV cocktails. I find this a great idea because I love cocktails but don’t want to get smashed. (I have 1 cocktail the vast majority of nights, and while I’ve overindulged to excess plenty in the past, the older I get the less I’ll willing to pay the price of that)
I’m increasingly open to non alcoholic cocktails and tasty ingredients for use in those (maybe there should be another thread for that?), and if I have one instead of my usual alcoholic one, it will just increase the chances of my having a spirit for dessert.
What is that mermaid gin like? As it happens I’m having a Martini myself tonight, though it’s nothing special and the bartender made it.
I’m only familiar with Dolin when it comes to good dry vermouths. If you happen to be familiar with that one how would you compare the Grassi? I should probably branch out and try more, it was just the first good dry vermouth I tried that didn’t motivate making the martini as dry as possible, like, say your Martini & Rossi.
I’d rather pre rinse then always be cleaning all that rotting food out of the filter.
220, 230, whatever it takes.
Wait for a wizard to head for the hot tub and grab it from the changing room.
I’d look on eBay or some other such used stuff site and pick up something old and retro.
Oh, shit! I hope you are feeling better!
This is maybe good info for those of us who use egg whites now and then…so the egg white really only produced this small amount of foam? (I was half expecting you would say the rest of the foam just didn’t fit in the glass or something.) If so, I will know to toss it out if I ever have an egg white not foam up.
I think I’ve only ever used a fresh egg white. I do sometimes save one from something in the fridge for a few days with the intention to use it in a cocktail. I never remember to use them tho. Maybe my ADHD has saved me.
Jelly should get considered more for a cocktail ingredient! I’ve only done this once or twice, just to use up the dregs of a jar of jam.
I just noticed the foam… I’d have expected a lot more from a whole egg’s worth of egg white.
Nice! Is this your own recipe?
Wow I had a lot of confusing typos in there (corrected now). Ironically, I blame that on having had a couple drinks when I wrote that.