r/Mixology

I use fresh apple juice in some cocktails, and sometimes when I squeeze the apples, it gives me more juice than I need. After a few minutes, it turns brown and becomes unusable. I want to prevent this browning with ascorbic acid, and my plan is to squeeze 1-1.5 liters of apple juice as a bar preparation and use ascorbic acid to prevent browning. My only concern is, what will be the shelf life of the apple juice after the acid is applied? Can I use it for one day? Some days I will be using less than a liter of apple juice, and I don't want the rest to go to waste.

My wedding is next weekend and I want to make sure I have enough alcohol. Alcohol will be available for 5.5 hours, and we expect ~115 guests of legal drinking age (fewer than that will actually drink, though).

Our menu consists of two signature drinks (Jack & Diet and Strawberry Vodka Lemonade), beer, wine, and seltzers. We’ll also have Coke, Sprite, and Club Soda if anyone prefers to mix those with the two liquors available.

Drinks will be poured in 9oz cups. Our guests are a pretty much an even mix of 20-30 year olds, 30-50, and 50+.

How does the list below look?

(4) 750ml Rose
(6) 750ml Pinot noir
(4) 750ml Merlot/cabernet
(6) 750ml Chardonnay
(4) 750ml Sauvignon blanc
(3) 30 cans miller lite
(2) 30 cans mich ultra
(8) 12 pack high noons
(2) 12 pack brewdog Elvis juice grapefruit IPA — Dad’s request
(7) 1L Jack Daniels
(8) 1L Tito’s Vodka
(9) 89 oz Lemonade
(4) 1 L Strawberry Simple Syrup
+ canned sodas

Curious about the community’s thoughts on getting cream cheese into a shaken cocktail?

I’ve fat washed cream cheese into vodka with good results.

But I’m wondering what your thoughts would be doing fat wash versus a cream cheese syrup (similar to how you would make cream of coconut syrup but diluted for pourability)

For instance, hypothetically if you were making a Mai Tai and wanted to incorporate cream cheese..

What would be the reasons you would fat wash the rum versus add cream cheese to an orgeat syrup? Or if you made a syrup

Texture and body obviously would be some variables to consider. And I suspect the cream cheese would show up much more present using a syrup than the fat wash…

Would love to know your thoughts or experiences.

My and my lady are going to be staying in a glamping tent for a weekend and we are trying to figure out what would work. I have a large 64oz yeti and we figured we could chill and transport a premade batch cocktail and serve it over ice? Would love to hear your ideas.

Nothing changes the feel of making cocktails more than having a shaker setup that actually works well. When I first started out, I leaned toward a Boston shaker since the two-tin setup felt easier to seal and separate compared to most cobblers. One thing I always check before buying is how the tins fit together tight enough to hold during a hard shake, but not so tight that you’re fighting to open it afterward. I’ve seen decent starter sets on alibaba and amazon but once you start caring more about texture and consistency, adding a Hawthorne strainer plus a fine mesh strain makes a noticeable difference, especially with citrus pulp or tiny ice shards.

Curious where everyone stands on egg-white cocktails too dry shake first, reverse dry shake, or another method entirely?

I tried a soft serve margarita ONCE and I was hooked! I've tried to recreate them in my Ninja Slushie with little success. I just decided to buy the Gourmia Soft Serve machine from Costco because it looks amazing! Anyway, what's in the recipes that actual Mexican restaurants use to make them? Looking for "authentic" recipes!

If anyone wants to check it out speakeater.com/codex its free all hand converted from books ranging from 1870-1930! Pretty neat hope this helps someone find cool drinks !!!

You take a picture of your bar it will match you to our 7 k recipes on what you can actually make today ! Pretty cool its on the play store in 5 days but can signup to get notified on our website speakeater.com