rajncajn Posted November 28, 2009 Share Posted November 28, 2009 My wife just threw together some fake hot apple cider for the kids with some apple juice & some cinnamon apple spice tea. It tasted damn good with a shot of brandy in it. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 28, 2009 Share Posted November 28, 2009 Quote Link to comment Share on other sites More sharing options...
Dutch Oven Posted November 30, 2009 Share Posted November 30, 2009 We make "Apple Jacks," which is apple cider and Jack Daniels simmered on the stove with a few cinnamon sticks thrown in. Very tasty. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted November 30, 2009 Share Posted November 30, 2009 We make "Apple Jacks," which is apple cider and Jack Daniels simmered on the stove with a few cinnamon sticks thrown in. Very tasty. ya ever try those Jack Daniels wood chips.....thought it was a joke till i opened the bag like smellin straight whisky...i gave'm away cause Jack hates my stomach Quote Link to comment Share on other sites More sharing options...
isleseeya Posted November 30, 2009 Share Posted November 30, 2009 (edited) We make "Apple Jacks," which is apple cider and Jack Daniels simmered on the stove with a few cinnamon sticks thrown in. Very tasty. I retired Jack ...too many mornings after with my head feeling like it was in a vise and my pants missing Edited November 30, 2009 by isleseeya Quote Link to comment Share on other sites More sharing options...
detlef Posted December 1, 2009 Share Posted December 1, 2009 When watermelons went out of season, we replaced our watermelon margarita with a drink I named El Otono. We're infusing gold tequilla with grated pumpkin, ginger, and cinnamon and mixing that with tamarind syrup, orange juice, and lemon juice for an autumnal margarita that's pretty freaking epic. Thinking it's going to carry over into winter and I'm going to have some answering to do when we yank it next spring for a more seasonally appropriate drink. Quote Link to comment Share on other sites More sharing options...
bpwallace49 Posted December 1, 2009 Share Posted December 1, 2009 I retired Jack ...too many mornings after with my head feeling like it was in a vise and my pants missing Quote Link to comment Share on other sites More sharing options...
bpwallace49 Posted December 1, 2009 Share Posted December 1, 2009 . We're infusing gold tequilla with grated pumpkin, ginger, and cinnamon and mixing that with tamarind syrup, orange juice, and lemon juice for an autumnal margarita that's pretty freaking epic. . wow I NEVER would have tried those flavor combos together, sounds terrible . . . . but often that is how some great dishes/drinks are made. . . Also tequila isnt a huge seller in my neck of the woods . . . makes more sense for your restaurant/clientele . . Quote Link to comment Share on other sites More sharing options...
detlef Posted December 1, 2009 Share Posted December 1, 2009 wow I NEVER would have tried those flavor combos together, sounds terrible . . . . but often that is how some great dishes/drinks are made. . . Also tequila isnt a huge seller in my neck of the woods . . . makes more sense for your restaurant/clientele . . Guessing Rick Bayless moves a few bottles here and there. That said, think about the culinary progression. The citrus part is easy, right. Citrus and tequila. Tamarind and citrus, same deal. Now, we're talking gold tequila, so warm spices are totally in play. It's almost whiskey. People have a mindset about tequila and tropical drinks just because it's associated with tropical places. But once you take it out of Mexico, it's just another form of booze. Quote Link to comment Share on other sites More sharing options...
bpwallace49 Posted December 1, 2009 Share Posted December 1, 2009 I would love to hear some of your other non-traditional flavor combos detlef. Up here in Yankee country, most tequila is drowned in sugared strawberry puree or done in shots. bayless probably moves some tequila, but the kind of creatove bend you have is what is interesting to me . . . Quote Link to comment Share on other sites More sharing options...
bpwallace49 Posted December 1, 2009 Share Posted December 1, 2009 Guessing Rick Bayless moves a few bottles here and there. That said, think about the culinary progression. The citrus part is easy, right. Citrus and tequila. Tamarind and citrus, same deal. Now, we're talking gold tequila, so warm spices are totally in play. It's almost whiskey. People have a mindset about tequila and tropical drinks just because it's associated with tropical places. But once you take it out of Mexico, it's just another form of booze. Even with a gold tequila, pumpkin and cinnamon sound like a stretch. The citrus and tamarind sound right. . . what kind of gold tequila do you use? I would think that an anejo would work well with those spices, but agaon . . I am by no means a tequila expert Quote Link to comment Share on other sites More sharing options...
detlef Posted December 1, 2009 Share Posted December 1, 2009 Even with a gold tequila, pumpkin and cinnamon sound like a stretch. The citrus and tamarind sound right. . . what kind of gold tequila do you use? I would think that an anejo would work well with those spices, but agaon . . I am by no means a tequila expert We use a tasty but inexpensive one called Degallado (I wouldn't waste anything fancy on an infusion). Keep in mind also that every ingredient is very common in Mexican cuisine. It's pretty hard to go wrong when you stay regionally appropriate. Regardless, the proof is in the pudding. The drink is effing delicious and we can barely make the infusion fast enough to keep up with the demand. Until we started making what we initially figured would be obscenely large batches, we routinely ran out for days until the next batch was ready. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted December 1, 2009 Share Posted December 1, 2009 2 shots bourbon. 15 crushed ice cubes..... taste. Quote Link to comment Share on other sites More sharing options...
rajncajn Posted December 2, 2009 Author Share Posted December 2, 2009 2 shots bourbon. 3 ice cubes..... taste. Fixed Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted December 2, 2009 Share Posted December 2, 2009 Guessing Rick Bayless moves a few bottles here and there. That said, think about the culinary progression. The citrus part is easy, right. Citrus and tequila. Tamarind and citrus, same deal. Now, we're talking gold tequila, so warm spices are totally in play. It's almost whiskey. People have a mindset about tequila and tropical drinks just because it's associated with tropical places. But once you take it out of Mexico, it's just another form of booze. Good tequila is very nice for sipping. I know you know...but It always makes me wonder why people have such a hard time discovering this. It's great stuff! A nice spiced holiday drink is easy to come by if you can find some Chaucers Mead. Comes with a spice packet. Just heat with the packet in the mead and serve. A good crockpot with a "warm" setting is nice for this. Quote Link to comment Share on other sites More sharing options...
isleseeya Posted December 2, 2009 Share Posted December 2, 2009 Good tequila is very nice for sipping. I know you know...but It always makes me wonder why people have such a hard time discovering this. It's great stuff! A nice spiced holiday drink is easy to come by if you can find some Chaucers Mead. Comes with a spice packet. Just heat with the packet in the mead and serve. A good crockpot with a "warm" setting is nice for this. I think that Patron allows one to do this even more ...never found a smoother Tequila and easier one to drink than Patron Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted December 2, 2009 Share Posted December 2, 2009 I think that Patron allows one to do this even more ...never found a smoother Tequila and easier one to drink than Patron It depends on your palate I think. I personally like the Resposado by Patron over the Silver and the Anejo. We had all three this past weekend in a side by side tasting. I also think that the Don Julio line is pretty damn tasty as a sipper; again, I'm partial to the Resposado. If you are a little more budget conscious, Casadorres is pretty tasty as is the Sauza Tres Generationes. Quote Link to comment Share on other sites More sharing options...
bpwallace49 Posted December 2, 2009 Share Posted December 2, 2009 I love Don Julio on the rocks with a couple lime wedges. First time I have thought to use tequila in seasonal "winter-ish" concoctions . . .. Quote Link to comment Share on other sites More sharing options...
detlef Posted December 2, 2009 Share Posted December 2, 2009 I love Don Julio on the rocks with a couple lime wedges. First time I have thought to use tequila in seasonal "winter-ish" concoctions . . .. We have the DJ Anejo at the bar and I actually prefer it to the far more expensive Jose C Familia. Now, the DJ 1942 on the other hand. That's some nice chight. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 3, 2009 Share Posted December 3, 2009 It depends on your palate I think. I personally like the Resposado by Patron over the Silver and the Anejo. We had all three this past weekend in a side by side tasting. I also think that the Don Julio line is pretty damn tasty as a sipper; again, I'm partial to the Resposado. If you are a little more budget conscious, Casadorres is pretty tasty as is the Sauza Tres Generationes. .......... and i tend to prefer the anejos. We have the DJ Anejo at the bar and I actually prefer it to the far more expensive Jose C Familia. Now, the DJ 1942 on the other hand. That's some nice chight. jackpot! Quote Link to comment Share on other sites More sharing options...
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