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Topic: The Porch, y'all. pull up a seat and kick back.
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Mr Tulip · « **Reply #2184 on:** January 29, 2021, 04:40:58 PM »

Quote from: Cincydawg on January 29, 2021, 02:08:03 PM

I did some of that. My favorite class which I did with the local Riedel rep was to serve the same wine in different glasses to show how it makes a difference.

That astonishes everyone who thinks the stem doesn't matter.

I also did a lot of blind tastings, like the same varietal at different price points.

I love Hennessy cognac in that respect (all the other respects, too...).

If you pour a "shot" of Hennessy, first of all don't do that. Second of all, it'll just taste like stingy, alcoholic burning.
If you pour it into the ubiquitous bulb snifter, coat the bottom of the glass, then let the glass rest in your hand for around 10 minutes while you gently swirl it, you'll notice a couple of things when you sip it. The glass captures a delightful aroma, and the liquid is now sweet and warming on the tongue.

Yes, it has to do with esters and volatile organics and the rest, but the glassware totally makes a difference.
I was likewise astonished when, again making cocktails, I discovered that violently shaking a drink changes the taste when compared to gently stirring the same ingredients.

Cincydawg · « **Reply #2185 on:** January 29, 2021, 04:48:55 PM »

I have some XO upstairs I bought in France last trip at a restaurant. I do like it, never had any Louis Tres.

Ugnii blanc.

FearlessF · « **Reply #2186 on:** January 29, 2021, 04:50:31 PM »

Quote from: utee94 on January 29, 2021, 04:37:20 PM

I never saw XTC in concert but I did see REM once.

don't know who XTC is, but wouldn't walk across the street to listen to REM
but, I'm old

Cincydawg · « **Reply #2187 on:** January 29, 2021, 05:56:12 PM »

Quote from: Mr Tulip on January 29, 2021, 04:40:58 PM

Yes, it has to do with esters and volatile organics and the rest, but the glassware totally makes a difference.
I was likewise astonished when, again making cocktails, I discovered that violently shaking a drink changes the taste when compared to gently stirring the same ingredients.

Why is this a factor, shaken versus stirred? What sort of difference is conferred? Are some better one way and other better the other?

I have wondered if the whole lot of shaking going on at bars is for show, not taste.

utee94 · « **Reply #2188 on:** January 29, 2021, 11:01:24 PM »

Quote from: Cincydawg on January 29, 2021, 04:39:18 PM

REM put me to sleep.

icwydt

utee94 · « **Reply #2189 on:** January 29, 2021, 11:06:24 PM »

Quote from: Cincydawg on January 29, 2021, 04:48:55 PM

I have some XO upstairs I bought in France last trip at a restaurant. I do like it, never had any Louis Tres.

Ugnii blanc.

I keep a bottle of Hennessey XO around at all times, it's quite tasty.

One night out celebrating with some of our corporate bigwigs in France, I finessed my way into getting a pour of this stuff:

It was fantastic, but I wouldn't have spent the $100/snifter if it were my own money.

Cincydawg · « **Reply #2190 on:** January 30, 2021, 09:04:52 AM »

Armangac of course can be quite good and a lot cheaper.

Mr Tulip · « **Reply #2191 on:** February 01, 2021, 09:38:22 AM »

Quote from: Cincydawg on January 29, 2021, 05:56:12 PM

Why is this a factor, shaken versus stirred? What sort of difference is conferred? Are some better one way and other better the other?

I have wondered if the whole lot of shaking going on at bars is for show, not taste.

Not quite sure yet. When I make Manhattans, I shook them, and the result was a cloudy light amber drink that never resolved. It was really rye-forward. When I stirred it, it stayed clear and was much more balanced.

When I make Hurricanes, I shake it like nobody's business. There's a lot of syrup in those that needs to be thoroughly (and apparently forcefully) combined.

I guess the conventional thought is that distilled liquors have a sort of oily component to them that shouldn't be broken apart. If your drink consists of whiskeys, gin, and some low-sugar type liqueurs, stirring keeps all the flavor stuff where it's supposed to be whereas shaking blends it all together.

utee94 · « **Reply #2192 on:** February 01, 2021, 09:57:55 AM »

Shaking with ice rather than stirring also dilutes the drink more, but also renders it colder for obvious reasons. Not sure that really explains differences in flavor though. I like the "oily booze" theory.

Mr Tulip · « **Reply #2193 on:** February 01, 2021, 12:46:31 PM »

It sounds stupid to say, but you need to shake drinks with really cold, solid ice. Certainly, it should be in pretty big chunks.
You're basically using the ice the way a spray paint can uses that agitator ball. The ice will slam back and forth in the shaker as one mass. Once it starts tinkling rather than slamming, it's time to pour. If you're giving it some effort, 10 seconds should be good. Keeping really cold ice will limit the amount of melt, but the extra water becomes a part of the drink's flavor too.

My personal shake pattern sounds like "Wipeout" by the Surfaris. Fierce sixteenth notes accented on the 2 and 4. I suppose I could try the hemiola phrase from "West Side Story's" "America" (duh-da-duh-duh-da-duh-DA-DA-DA) some time.
Just make sure to hold the cap on the shaker to avoid decorating your guests.

longhorn320 · « **Reply #2194 on:** February 01, 2021, 12:50:35 PM »

Quote from: Mr Tulip on February 01, 2021, 12:46:31 PM

It sounds stupid to say, but you need to shake drinks with really cold, solid ice. Certainly, it should be in pretty big chunks.
You're basically using the ice the way a spray paint can uses that agitator ball. The ice will slam back and forth in the shaker as one mass. Once it starts tinkling rather than slamming, it's time to pour. If you're giving it some effort, 10 seconds should be good. Keeping really cold ice will limit the amount of melt, but the extra water becomes a part of the drink's flavor too.

My personal shake pattern sounds like "Wipeout" by the Surfaris. Fierce sixteenth notes accented on the 2 and 4. I suppose I could try the hemiola phrase from "West Side Story's" "America" (duh-da-duh-duh-da-duh-DA-DA-DA) some time.
Just make sure to hold the cap on the shaker to avoid decorating your guests.

https://www.youtube.com/watch?v=yQeC_6bOFqs

utee94 · « **Reply #2195 on:** February 01, 2021, 02:02:56 PM »

Mine's more like a fast version of the Imperial March.

FearlessF · « **Reply #2196 on:** February 01, 2021, 02:17:59 PM »

as you know, almost all martini's are shaken

I prefer them that way.

Tito's or Bombay or both

don't want anyone shakin my whiskey

Cincydawg · « **Reply #2197 on:** February 01, 2021, 02:45:38 PM »

Quote from: Mr Tulip on February 01, 2021, 09:38:22 AM

I guess the conventional thought is that distilled liquors have a sort of oily component to them that shouldn't be broken apart. If your drink consists of whiskeys, gin, and some low-sugar type liqueurs, stirring keeps all the flavor stuff where it's supposed to be whereas shaking blends it all together.

I can't imagine anything "oily" that would come over as distillate. Ethanol is pretty low boiling. You could pick up something higher molecular weight from aging of course.

About the only mixed drink I ever have is a gin and tonic.

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Topic: The Porch, y'all. pull up a seat and kick back.

Mr Tulip

Re: The Porch, y'all. pull up a seat and kick back.

Cincydawg

Re: The Porch, y'all. pull up a seat and kick back.

FearlessF

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Cincydawg

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utee94

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utee94

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Cincydawg

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Mr Tulip

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utee94

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Mr Tulip

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longhorn320

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utee94

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FearlessF

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Cincydawg

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