Great food and cocktail thread

Kinda lol. But it's not actually that sweet. If you want it even less sweet, just omit the simple sugar obv.

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Originally Posted by Vwls

Kinda lol. But it's not actually that sweet. If you want it even less sweet, just omit the simple sugar obv.

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actually had one at Epcot Japanese Village it's different but good, don't remember it being sweet

did not want to start a new thread for this but since this is your thread Vwls thought you would like it

http://www.youtube.com/watch?v=zgy9gbe0nec

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Originally Posted by Vwls

If you’ve ever eaten at Kabuki (it's a national chain I believe, but I don't know how many states they are in), you may have tried their "Mint Drop" cocktail. It's made with Japanese rice-vodka and mint-infused grapefruit juice, and it's one of my absolute favorites. This drink is amazing - so fresh and not too sweet – a perfect compliment to all sorts of Japanese or other Asian flavors… or even just a mild fish. Other bonuses to this drink – it looks pretty (impress your GFs) and two are enough to get a female of average weight completely wankered (is that a word?).

I usually ask a bartender the recipe of his or her drink if I love a cocktail, but a lot of times what they tell you isn't the whole story, so when you get home, assemble the ingredients, and try to make it, it never comes out as good as the restaurant version. The way around this is trial and error (or make REALLY good friends with your bartender).

It was no exception with the Kabuki Mint Drop. I was advised what was in it twice (two different bartenders) and tried to make it at home several times, but was disappointed with the result. Until this week. I am happy to report that I cracked the Mint Drop code this week. So I share it with you here today.

What you'll need:

Kissui Japanese premium vodka Well, that’s what THEY use. But you absolutely don't have to use this vodka. Just buy any decent vodka. Taste test after taste test proves that even the "pros" can't tell the difference between vodkas or identify their favorite brands, especially when the vodka is mixed with other liquids. The whole selling point of vodka in the first place is that it’s virtually flavorless. (Slight differences in “burn” are impacted by the individual doing the tasting and how accustomed they are to burn). So just use whatever vodka you have lying around - does not have to be expensive. (Within reason obv - don't buy rot-gut vodka from the bottom shelf - get something in the middle, hopefully that comes in a glass bottle LOL.)

Fresh mint leaves You can buy these at almost any supermarket in the veggie/salad section. If you have a Trader Joes nearby, get them there - they're much cheaper. Or just bite the bullet and start an herb garden at home. It's cheap and easy and it kicks ass to have fresh mint around all the time. Takes foods up a notch, especially those with a Thai or Vietnamese theme, and it makes even a plain glass of ice water seem fresh and gourmet. Ish.

Pink or red grapefruit juice Sure you could buy the grapefruits and squeeze them, but I'm way too lazy to do all that. Just pick up a bottle of pink or red grapefruit juice and be done with it. I got the one at Trader Joe's - it was about 3 bucks and it rocks. Get the sweetened kind.

Simple sugar Don’t buy this in the cocktail aisle – I LOL’d when I saw they had it for sale next to the liqueurs. It’s the easiest thing in the world to make. Just mix equal parts water and sugar, heat till the sugar dissolves, and cool to room temperature. Store in a airtight glass container in the fridge. You can also add a heaping handful of fresh mint leaves to this while it’s heating, then let it steep for 30 minutes. Lift the mint leaves out, and store – voila – mint flavored simple sugar. Amazing in Mojitos and many other drinks.

Lemons Contrary to what I just wrote above, don't buy lemon juice for this; grab some real lemons in the veggie aisle. You're only going to need a small squeeze and fresh really is better in this case. Plus you can make nifty garnishes with the peel.

Ice preferably crushed

Large cocktail shaker

Muddler (optional)

Making the drink:

Fill cocktail shaker halfway to three quarters with crushed ice. Pour in 2 oz vodka, 3½ oz grapefruit juice, 1 oz simple sugar and a ½ oz of fresh squeezed lemon juice. In a bowl or cup, muddle about 15 mint leaves with a little crushed ice, and add to the shaker. Alternatively, break the leaves up into small pieces and add to the shaker un-muddled. If you use this method, use more mint leaves. Shake vigorously until ice crystals form on the outside of the shaker, and strain into a large chilled martini glass. Enjoy.

Edit: I tried muddling the mint with a bit of crushed ice in the shaker first, and then adding the other ingredients and shaking - didn't make any difference. The primary concern is to use enough mint leaves so that the flavor of the drink is mint, not citrus. Citrus should be an undertone.

http://www.more.com/sites/default/fi...uitmartini.jpg

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Originally Posted by gut

so it's a greyhound...with a shit-ton of mint and too much sugar. meh.

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Originally Posted by Vwls

Kinda lol. But it's not actually that sweet. If you want it even less sweet, just omit the simple sugar obv.

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Originally Posted by Rollo Tomasi

actually had one at Epcot Japanese Village it's different but good, don't remember it being sweet

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Right - it's not a sweet drink per se. Also, it's not a greyhound-tasting drink at all. The primary flavor is fresh mint. There is a soft citrus undercarriage, but you won't recognize the grapefruit as being the focus of the cocktail the way you would with a Greyhound.

Also, in response to Gut's comment, there is a difference between single pour drinks and martini-like, shaken drinks. The reason you add the simple sugar here is to fill in the full flavor of the cocktail - if you don't, it has a tendency to taste somewhat weak or watery after being shaken with the ice (infuses with ice water obv). I have found this to be true for a lot of shaken cocktails made with juices - unless you begin with a concentrate, adding a bit of simple sugar is requisite to a non-watery tasting result.

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Originally Posted by Rollo Tomasi

did not want to start a new thread for this but since this is your thread Vwls thought you would like it

http://www.youtube.com/watch?v=zgy9gbe0nec

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Christ that is one big cat. Pretty sure that cat could kick that dog's ass.

yep, that's called all bark no bite.....as soon as the kid puts that monster down the dog shuts up and walks away

opps n/m

:shock
Are you on the right thread?

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Originally Posted by BUBBLES

:shock
Are you on the right thread?

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Haha, obviously not. I blame it on the 20+ beers and bunch of shots I had yesterday.

300 double cheeseburgers, yumm..

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Originally Posted by BeerAndPoker

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Originally Posted by BUBBLES

:shock
Are you on the right thread?

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Haha, obviously not. I blame it on the 20+ beers and bunch of shots I had yesterday.

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:to

GARY GET THE HELL IN HERE

HOW IS THERE AN ACTUAL THREAD ABOUT GREAT FOOD AND COCKTAILS

AND NO GAYSEX TO GO WITH IT????

OUTRAGEOUS AND EGREGIOUS ARE THE WORDS THAT COME TO MIND

REALTALK THIS MUST END

I cut chicken breasts into strips then soaked them in a pickle juice brine for an hour then egg washed and double breaded in a flour, paprika, cayenne, and black pepper mix. Only thing missing is Jim Beam honey mustard, but I'm too lazy to go to the store. Now to kick back and wash them down with some sake while watching the Braves against Miami.

Nice crisp on those - what kind of oil did you fry in?

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Originally Posted by Vwls

Nice crisp on those - what kind of oil did you fry in?

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i vote for canola

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Originally Posted by BeerAndPoker

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Originally Posted by BUBBLES

Are you on the right thread?

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Haha, obviously not. I blame it on the 20+ beers and bunch of shots I had yesterday.

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wp

I know this is gf and cocktails but really, guys and cocktails? Anyway, because I can't start a thread I'll throw this in.....

Of all the European beers I've tried, and there have been a few, this is my favorite


followed closely by

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Originally Posted by Vwls

Nice crisp on those - what kind of oil did you fry in?

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It's just regular vegetable oil. I credit it to seeing a thing on Good Eats where Alton said to let the meat set up on a wire cooling rack for 5 minutes after you bread them so that the coating adheres better.

channeled my inner redneck tonight and fried some deer tenderloin cubed steak

My new drink for the summer. Wife brought back a few bottles of 100% agave tequila from Mexico.

Juice of 1 large lime (gotta be fresh squeezed)
1 Tbs agave nectar (1 good squeeze)
2 oz 100% agave tequila
Shake, pour over salt rimmed glass

Okay I think it's called a skinny margarita but the shit is tasty.

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Originally Posted by Goodpoop

My new drink for the summer. Wife brought back a few bottles of 100% agave tequila from Mexico.

Juice of 1 large lime (gotta be fresh squeezed)
1 Tbs agave nectar (1 good squeeze)
2 oz 100% agave tequila
Shake, pour over salt rimmed glass

Okay I think it's called a skinny margarita but the shit is tasty.

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^This sounds fantastic.


Here's an alternative recipe for a Skinny Margarita - it's the one served at True Foods, if you have ever heard of it. It's addicting.
1/2 oz triple sec (they use Hiram Walker)
1/2 oz fresh squeezed lime juice
1/2 oz simple syrup
1 1/2 oz silver tequila (they use Casa Nobles or Partida)
fresh cucumber slices
fresh mint leaves
orange slice

Shake vigorously over ice with the mint, cucumber and orange in the shaker, and pour (do not strain) over ice cubes. Top with a splash of soda water.

http://www.azcentral.com/i/7/2/4/PHP4D2F668E56427.jpg