The San Diego area thread

[Sebowski1]

Also, make syrup. More consistent than cubes. I keep a 2:1 simple (made with white sugar) and a 1:1 demerara.

2:1? Whoa. I've never done anything other than 1:1.

 

[Tyrsis]

2:1? Whoa. I've never done anything other than 1:1.

Some tiki drinks call for it.

 

[stawn]

Pro Tip: I use ultrafine Baker's sugar in my Old Fashioned. Dissolves super quick in a splash of water (sugar doesn't dissolve well in alcohol). #talkbourbon

 

[LSUPT]

2:1? Whoa. I've never done anything other than 1:1.

Some tiki drinks call for it.

Smugglers Cove Demerara syrup is almost 3:1. It’s a pain in the ass to work with when it’s that viscous.

 

[drbenzo1]

Pro Tip: I use ultrafine Baker's sugar in my Old Fashioned. Dissolves super quick in a splash of water (sugar doesn't dissolve well in alcohol). #talkbourbon

 

[drbenzo1]

Where did this brewery come from?

Thanks emale619

 

[Tyrsis]

Smugglers Cove Demerara syrup is almost 3:1. It’s a pain in the ass to work with when it’s that viscous.

I admit to cutting corners on some stuff. I ain't making the SC Mai tai rich simple syrup. I don't make that many Mai tai...

 

[SerenityNow]

I admit to cutting corners on some stuff. I ain't making the SC Mai tai rich simple syrup. I don't make that many Mai tai...

Yeah, I was wondering if you went as far as heating up supersaturated rock candy syrup. That’s a pretty unstable solution.

 

[smithj21541]

Although I've been considering getting their Perfect Ice Cube tray for drinks.

I remembered that I was being talked about and may give it a go.

I too envision myself like this...yet in reality...

Pretty sure that was me but was too lazy to find an appropriate gif. Lol

2oz bourbon
1/2 or 3/4 oz simple (depends on preference)
2 dashes angostura
Orange peel

Dissolving a cube is onerous and sometimes inconsistent, can leave grains in the glass.

Yes the cube didn't dissolve very well. That was my only real complaint.

Vons sells bags of large cubes and I’ve been pretty happy with them

Haven't noticed those I'll pay more attention next time I'm in.

 

[drbenzo1]

Yeah, I was wondering if you went as far as heating up supersaturated rock candy syrup. That’s a pretty unstable solution.

You’re an unstable solution!

 

[Tyrsis]

Yeah, I was wondering if you went as far as heating up supersaturated rock candy syrup. That’s a pretty unstable solution.

Lol **** that

 

[drbenzo1]

I make simple syrup often and generally go 1:1. Works fine. Unless I’m making Orgeat, then it’s like 1.5:1. Jen burnt the **** out of her hand once making candy. ***** gnar.
Half off pitchers today at our local sushi. Awe yeah

 

[drbenzo1]

Lol **** that

Post of the day

 

[SerenityNow]

Checking out new downtown brewery Bell Marker, which replaced Beer Co. Red flag #1, almost nobody else is in this huge space. Red flag #2, they don’t sell flights of their house beers. Had a few splashes which were alright, but got Olde Gnarleywine because #BiL.

 

[LSUPT]

I admit to cutting corners on some stuff. I ain't making the SC Mai tai rich simple syrup. I don't make that many Mai tai...

Yeah I don’t think anyone could taste the difference. A pinch of salt and a bit of vanilla doesn’t make much difference at all. I made some and always forget to use it even when I do make Mai tais

 

[SerenityNow]

Checking out new downtown brewery Bell Marker, which replaced Beer Co. Red flag #1, almost nobody else is in this huge space. Red flag #2, they don’t sell flights of their house beers. Had a few splashes which were alright, but got Olde Gnarleywine because #BiL.

Red flag #3, another group came in and got a taster flight at the bar even though my waitress said they don’t do that. I guess they just go to work out some kinks here being so new.

 

[pugsandsuds]

New Eppig location is fantastic, albeit a bit chilly but I’m also a bitch about temperature. Shrimp sandwich from
Point Loma + super Schwarz = excellent lunch. Clientele sucks though, but that’s what happens when you 1) drink layers on Sunday or 2) go to Point Loma.





Sage nanobrew

 

[blackzag05]

New Eppig location is fantastic, albeit a bit chilly but I’m also a bitch about temperature. Shrimp sandwich from
Point Loma + super Schwarz = excellent lunch. Clientele sucks though, but that’s what happens when you 1) drink layers on Sunday or 2) go to Point Loma.





Sage nanobrew

I love the new Eppig. I’m going to have to bring a sweater and a coat everytime I’m there until July because I hate being cold.

 

[blackzag05]

Red flag #3, another group came in and got a taster flight at the bar even though my waitress said they don’t do that. I guess they just go to work out some kinks here being so new.

You aren’t cool enough to get a flight, Roy

 

[Sebowski1]

New Eppig location is fantastic, albeit a bit chilly but I’m also a bitch about temperature. Shrimp sandwich from
Point Loma + super Schwarz = excellent lunch. Clientele sucks though, but that’s what happens when you 1) drink layers on Sunday or 2) go to Point Loma.





Sage nanobrew

We circled for parking and then ended up at Fathom.

 

[SerenityNow]

You aren’t cool enough to get a flight, Roy

 

[arren]

2oz bourbon
1/2 or 3/4 oz simple (depends on preference)
2 dashes angostura
Orange peel

Dissolving a cube is onerous and sometimes inconsistent, can leave grains in the glass.

I always wonder why some recipes call for a sugar cube being dissolved with a few dashes of bitters, considering sugar is practically insoluble in alcohol.

Easiest way to make simple syrup is to put a 1:1 mix in a mason jar, seal it tight, and shake it until its fully dissolved. No heat needed, no stove necessary.

 

[Sebowski1]

I always wonder why some recipes call for a sugar cube being dissolved with a few dashes of bitters, considering sugar is practically insoluble in alcohol.

Easiest way to make simple syrup is to put a 1:1 mix in a mason jar, seal it tight, and shake it until its fully dissolved. No heat needed, no stove necessary.

I take my 2 cup measuring thing, pour one cup of faucet hot water in it. Pop it in the microwave for 30 seconds while I scoop 1 cup of sugar out of the bag. Dump the sugar in and stir. Done before I feel like I even started.

 

[SerenityNow]

Anyone try Turbinado? Made some 2:1 white, 1:1 Turbinado & 3:1 Turbinado to add to the 1:1 white I already got. Looks like I’ll need heat to dissolve some of them. Was that a mistake, or does the raw sugar need to be Demerara?

Also, is the suggestion to use 3:1 raw for Mai Tais and either 2:1 white or 1:1 raw for Old Fashioneds? Just not clear on which simple syrups are best suited for each type of cocktail.

 

[rcubed1]

Anyone try Turbinado? Made some 2:1 white, 1:1 Turbinado & 3:1 Turbinado to add to the 1:1 white I already got. Looks like I’ll need heat to dissolve some of them. Was that a mistake, or does the raw sugar need to be Demerara?

Also, is the suggestion to use 3:1 raw for Mai Tais and either 2:1 white or 1:1 raw for Old Fashioneds? Just not clear on which simple syrups are best suited for each type of cocktail.

JFGI?

Side note, Karl Aurora is still one of the IPAs in San Diego.

 

[Tyrsis]

Anyone try Turbinado? Made some 2:1 white, 1:1 Turbinado & 3:1 Turbinado to add to the 1:1 white I already got. Looks like I’ll need heat to dissolve some of them. Was that a mistake, or does the raw sugar need to be Demerara?

Also, is the suggestion to use 3:1 raw for Mai Tais and either 2:1 white or 1:1 raw for Old Fashioneds? Just not clear on which simple syrups are best suited for each type of cocktail.

For old fashioneds, you'll wanna play with it to suit your tastes. I actually like sweet old fashioneds, so I use 1:1 simple, but at 3/4 oz.

For Mai Tai, I always use 2:1 Demerara. Feels like it needs to stand out because of all the other ingredients. I also like the touch of color it adds

 

[Tyrsis]

I always wonder why some recipes call for a sugar cube being dissolved with a few dashes of bitters, considering sugar is practically insoluble in alcohol.

Easiest way to make simple syrup is to put a 1:1 mix in a mason jar, seal it tight, and shake it until its fully dissolved. No heat needed, no stove necessary.

I'm in the habit of always heating it because I also make vanilla and cinnamon syrups. You want to heat those, as it makes the infusion easier.

 

[smithj21541]

JFGI?

Side note, Karl Aurora is still one of the IPAs in San Diego.

$7.99 sixer of cans at sprouts. Only downside is no date coding.

 

[LSUPT]

Easiest way to make simple syrup is to put a 1:1 mix in a mason jar, seal it tight, and shake it until its fully dissolved. No heat needed, no stove necessary.

I’ve never made it this way, but some of the strained tiki recipes I’ve looked at call for this type of simple. Apparently the lack of heat creates a more delicate syrup or something to that effect.

 

[drbenzo1]