Does anyone have any experience with using Sake as a base for an Amaro or Vermouth? The thought popped into my head, but I can't find a single reference when I Bing it. I cant imagine that it's possible that the two ideas have not been combined.

Averna, campari, cynar, montenegro or whatever with a little soda water and an orange slice is just heaven on earth.

Its like what i wished root beer tasted like. AND its such a weak drink i can pound em without getting belligerent. Perfect poolside drink on a hot day, and still perfect late at night on a porch with a couple friends

Whenever I add water to my homemade amaro (after a few weeks of macerating, plus filtering) to dilute the mixture, the liquid turns terribly cloudy. What is the problem? I prefer the amaro to look a little transparent like a traditional amaro would. Should I use distilled or bottled water? I just used tap water?

Já faz uns meses que meu laptop simplesmente morreu (num dia ei estava usando ele normalmente e, no outro, após desligá-lo, ele simplesmente não ligou mais) e de lá pra cá tô enrolando pra levar pra alguém que manje dar uma olhada.

Cheguei a fazer uns testes mas não identifiquei qual é o problema - tentei ligar ele sem os pentes de memória, desconectando a GPU, sem a CPU..., de modo que eu chutaria que é a placa mãe, mas admito que os testes não foram dos melhores e não sei se fiz tudo direitinho.

A princípio eu quero só saber qual é o problema justamente pra decidir se vale a pena arrumar, se desencano e mudo de vez pro velhinho que tô usando no momento... Comprar agora eu não pretendo porque os preços estão absurdos e eu não estou na necessidade.

Valeu!!

I wanted to ask what would be the opinions (and if is there any consensus) about ageing your amaros. Maybe there are some specific types, recipes, traditions, ingredients or processes that would get better results if aged. Or is it general rule that everything (that is not going wrong, meaning spoiling by contamination or something similar) will be better finished after ageing? How much relevant is this better finishing in comparisson if not done?

What are your personal experiences ?

I personally have made only three amaro, a rabarbaro type, one cola (averna inspired amaro) and a general medium amaro (the best one of the three). All of them are not older than one month but they all seem to get more well rounded with time. Even a few days seem to make some difference. The cola one was undrinkable right after ready, I exaggerated on the citrus, but it is more bland now, approaching drinkable. The sweetness is something I noticed too it changes a bit, it is not that that sweetness diminishes but is feels like something happens like it normalizes it (sorry for the lack of a better concept).

I never seen ageing as discussion here or in the spreadsheet that we all seem to use here. I get that is not elementary in amaro making, but it is getting more clear to me that it indeed is relevant on the final product. Maybe if my recipes, processes and ingredients were more well rounded I wouldn't need rounding it through ageing?

As much as I love cocktails with amaro in them, having alcohol every night is not something everyone needs for a wide variety of reasons. For that reason I'm wanting to branch out and try to make something that fits a similar role and is still pleasantly complex, but with little to no alcohol.

As I'm wanting to keep a bit of the complexity and the bite of a cocktail, I thought of a shrub. Has anyone tried something like this?

I've made fruit shrubs before and been happy with the results, but I haven't tried any with botanical additions. Would I still do two steeps (one in vinegar and one in water)? Without alcohol to pull out more of the flavors, would I need more botanicals?

And in terms of shelf life, I would assume it would need to be refrigerated, but I would also think the vinegar would act as a preservative.

I'll try a couple of experiments, but I was curious if anyone had experiences to share.

There's a lot of great info floating around this sub about how to clarify our creations, and I find myself trying to find a number of posts every time I get to that step in my process, so I thought I'd collect those thoughts and some of my own all into one place.

Pectic Enzyme

Pectin is found in the cell walls of plants. Citrus rinds are particularly high in pectin. This can cause cloudiness in infusions. Pectic enzyme breaks down pectin.

In a small amount of liquid, I dissolved ⅛ - ¼ tsp pectic enzyme and added to 700ml of room temperature infused liquid.

Bentonite

Do this at least 24 hours after the pectic enzyme. They can inhibit each other’s effectiveness.

Bentonite is a clay granule with a static charge used as a clarifier in winemaking. It has a negative charge, so it binds to positively charged dissolved particles before sinking to the bottom.

In pyrex mixing glass, I added 100ml boiling water and 2 tsp bentonite and whisked them together until it forms a thick gray slurry. Optionally let sit for an hour for the slurry to set.

The suggested amount of the slurry to add to the infusion is ¾ - 1½ tsp per liter. There seems to be a bit of a range in the general consensus.

I add it then shake the bottle like crazy to make sure it is well dispersed.

Notes:

Letting the slurry sit is to let the granules swell and become saturated according to one site I referenced. I have done it without this step and things have turned out fine.

Colder wine (or infusion) has a stronger static charge, so the bentonite is more effective. Refrigerating the infusion is recommended before this step.

Within the first hour (before everything settles), give it a couple of stirs/shakes to make sure the bentonite is well dispersed.

Sparkolloid

Do this a day after bentonite.

This serves a similar purpose to the bentonite, but sparkolloid has a positive charge, so it binds to the negative particles.

Again, amounts vary, but I used generous ¼ -½ tsp sparkolloid in 120 ml water (½ cup). Boil this for 5-15 minutes and use hot.

I add about 1 tablespoon per liter and still it gently.

Notes:

Speed hack is to boil it in the microwave 3-4 times instead of boiling it on the stove. Stir between times.

I stir in gently to avoid upsetting the bentonite slurry at the bottom.

Overall Amaro Process

Infuse in alcohol (1-2 weeks). Strain and set aside.

Infuse leftovers in hot water (1-3 days). Strain and add to other mixture.

Add pectin enzy

I am on the hunt for wine based amaros and apartivos. What do you have for me bar fam? Here is what I have so far...

cardamaro cappalletti lo fi gentian amaro

Hey all, last spring and summer I went out and began to really fill out my bar but I'm looking to make some final additions and adjust a few of my standbys. I've read the starting guides and wiki of course but I have a few specific questions on which products are most versatile.

Here is where I need help specifically:

• Brandy
• Amaro
• Sweet Vermouth
• Restocks and Expansions

Brandy: I have none. Zero. It is an alcohol category I have not delved much into, but I like to ask for opinions in /r/cocktails as folks here have a mind towards how it will work in a drink as opposed to suggesting sippers. Doing some searching online for suggestions but thought it worth asking here. What is your go to brandy for versatile use in cocktails?

Amaro: I currently have Campari and Aperol, but I've been considering expanding this to perhaps include Fernet-Branca and/or Averna. Is expanding this category worth it? Campari and Aperol are fairly strong flavor elements so when a cocktail calls for a general amaro I hesitate not knowing what is best to use.

Sweet Vermouth: I began with a Martini & Rossi to get an idea of the component, and I've just cracked open my bottle of Cocchi Vermouth di Torini. I'm enjoying the Cocchi very much, but I am curious as there are always so many other options thrown around most notably the more expensive but lauded Carpano Antica. What are your thoughts on the differences here and what is best to utilize regularly in mainly a Manhattan?

Restocks: I ran dry on reposado tequila, last one I got was Pueblo Viejo and it was enjoyable although not breathtaking. Looking to restock on a reposado if you have suggestions. Similarly, ran out of Beefeater and considering the oft asked question of Beefeater vs Tanqueray for a London Dry gin.

Additions: I have currently Old Forester 100 as my workhorse with Buffalo Trace, Early Times BIB, and Eagle Rare as my other choices. I focus more on ryes and scotches frankly, but I want to expand my selection for some bourbon inclined friends. Considerations are: Angels Envy, Weller 7yr SR and/or Makers Mark for a wheated whiskey, or perhaps a selection from Four Roses. Maybe even adding Bookers or something very overproof since I enjoy those in rums so much.

Bonus question: As I expand, I'm going to add in chartreuse, curacao, pisco, benedictine, lillet blanc, kahlua, creme de cassis, and mezcal so if you have one you think should be prioritized or a particular recommendation

He actually wasnt annoying in the beginning of season 13, he was level headed and the only one that would actually question wether certain (innocent) perps weren’t being falsely accused. I just think he got annoying as the writers got more and more into his relationship with his wife and the whole child he didn’t know thing. Essentially adding more depth to the character made him more and more unlikeable to me however I did thoroughly enjoy him in the beginning

Do we think Olivia will elaborate more on the comment she made to Amaro in the Season 16 finale "Surrendering Noah" about growing more with him than she did with Stabler? I know Olivia and Elliot have a lot more to discuss regarding how he left, everything that happened with Lewis, and her relationship with Tucker but I really want to hear more from her on this.

Hi all,

I just wanted to post this, there seems to be a lot of hate towards this character, but I don't think that's justified. He's not a Stabler 2.0 and found his character arc quite nice.

I hope he will guest star again at some point. He had a very deep relationship with Benson, incl having his mother babysit Noah.

I’m re-watching SVU and I’m on season 16, and I cannot STAND NICK. Goddddddd he is sooooooooo ANNOYING. Idk why but I just do. He acts so cocky and his aggressive behavior act is so infuriating. Like in the episode I’m watching right now they’re at LMZ, the press tabloid, and the guy point the bat at nick and says “don’t mess with LMZ” as a joke and nicks like “what, you threatening a cop? Come on attack me” like SHUUUUT UPPPPP OMG. I just can’t stand him....