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Tiki Central Forums » » Tiki Drinks and Food » » The Drinker's Refridgerator
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The Drinker's Refridgerator
Swanky
Tiki Socialite

Joined: Apr 03, 2002
Posts: 5012
From: Hapa Haole Hideaway, TN
Posted: 2005-05-16 5:16 pm   Permalink


Top shelf, Tonic water, OJ, Sweet n Sour, Margarita mix, Club Soda...

Next shelf, Half & half, lime juice, lemon concentrate, club soda, Papaya Nectar, Margarita salt, Kalua coolers ...

Next shelf, Mint, cherries, mango, guave, papaya, peach, apricot nextars, pineapple and grapefruit juice...

Door, sugar syrup and honey syrup and passionfruit and sweet n sour...

Leaves one whole shelf for food and a little bit of room in the door...


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[ This Message was edited by: Swanky 2006-03-07 16:17 ]


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docwoods
Tiki Socialite

Joined: Feb 29, 2004
Posts: 599
From: outside the windy city
Posted: 2005-05-17 05:14 am   Permalink

You should be very proud-that's one tidy fridge.

 
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Satan's Sin
Tiki Socialite

Joined: Jun 13, 2004
Posts: 729
From: Imperial Beach, CA
Posted: 2005-05-17 09:19 am   Permalink

I would recommend keeping your vodka in the freezer. Gin too, if you go for martinis. No such thing as a too-cold martini.

 
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Swanky
Tiki Socialite

Joined: Apr 03, 2002
Posts: 5012
From: Hapa Haole Hideaway, TN
Posted: 2005-05-17 09:46 am   Permalink

Quote:

On 2005-05-17 09:19, Satan's Sin wrote:
I would recommend keeping your vodka in the freezer. Gin too, if you go for martinis. No such thing as a too-cold martini.


I used to do that, but A) The freakin bottles were too cold to handle B) They sweated all over stuff once out for any time C) Shaking and stirring has it's place in the mixing of the drinks. It's not just about making the drink colder. That bit of water adds to the drink in a way, and shaking a Martini greatly increase the anti-oxidants in it! And it's fun. I am a stirring fan myself. I like to get that hard frost on the outside of the shaker. That's cold.
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Satan's Sin
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Joined: Jun 13, 2004
Posts: 729
From: Imperial Beach, CA
Posted: 2005-05-17 10:19 am   Permalink

Ernest Hemingway actually put these drinking-cup ice molds in his freezer, then when it was martini time he'd take out the all-ice "glass," pour in the gin, and drink from that!

I think martinis should be stirred only. If shaken, I find, it comes out too "foamy."

Rum drinks, on the other side of the coin, almost always seem better shaken.

Never got that James Bond line, that he liked his vodka martinis "shaken, not stirred." Huh? To me that's like saying "I like my people to be slaves, not free."


 
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Quince_at_Dannys
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Joined: Mar 29, 2004
Posts: 155
From: Command Records International HQ
Posted: 2005-05-20 2:30 pm   Permalink

What was with the James Bond thing, anyway? Is it because it's harder to slip a mickey into a drink that's being shaken?

Regarding the vodka/gin in freezer/not in freezer, I think there's an argument in favor of having both on hand. Certainly, I think it's important to start with normal temperature booze and REALLY cold ice to make a martini--after all, the melting of the ice imparts one of the most important ingredients in a martini--water. And if your ice is good and cold you'll get the frost on your pitcher that's so desireable. If a martini were just booze we'd all be sucking our drinks straight out of the bottle (which brings up another pet peeve of mine, the trendy dryness of today's martini's; use some fricken vermouth, otherwise you might as well sit in the corner with your lips around the mouth of a Beefeater bottle!)

However, it's nice to have some super cold vodka on hand for sipping or for making froofey martinis that have fruit juice in them.


 
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Kukoae
Tiki Centralite

Joined: Apr 26, 2005
Posts: 37
From: The Valley
Posted: 2005-05-22 03:07 am   Permalink

Quote:
On 2005-05-17 09:19, Satan's Sin wrote:
I would recommend keeping your vodka in the freezer. Gin too, if you go for martinis. No such thing as a too-cold martini.


As others have pointed out, the ice is meant to melt a little to soften the drink a touch. Otherwise your martini is basically a straight shot of potent hooch, if today's hypersonically dry martinis are to go by.

Quote:
On 2005-05-17 10:19, Satan's Sin wrote:
Ernest Hemingway actually put these drinking-cup ice molds in his freezer, then when it was martini time he'd take out the all-ice "glass," pour in the gin, and drink from that!

I think martinis should be stirred only. If shaken, I find, it comes out too "foamy."


Hrm, I never get foam in my shaken martinis - I follow the "canonical" practice: put some ice cold water (with a solitary ice cube) into the martini glass first while you're shaking one up, do the 3 parts gin (Sapphire)/vodka (Ketel One) to 1/2 part dry vermouth [without this you might as well just pour yourself shots], add ice, and shake until the vessel feels really cold, and then strain into your freshly emptied martini glasses. Seems "messier", but I get a bit less fog on the glasses, and whatever "foam" is gone by the time I serve it.

"Frozen" vodka is great if you want to drink it in the Russian style: slammed, basically. In fact, I can't drink straight vodka any other way.

Just my two cents.

=Kukoae=


 
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thejab
Grand Member (first year)  

Joined: Mar 25, 2002
Posts: 2986
From: Tradewinds Apartments, Alameda, CA
Posted: 2005-05-29 12:30 pm   Permalink

Quince and Kukoae have it right. Dilution is the key to a good martini! Frozen booze doesn't melt the ice enough.

Stirred is my preference because I don't like too many bits of ice floating in my martini, and a martini should look crystal clear, not cloudy.

I hate the uber-dry trend! I usually order mine "not too dry" if I don't know the bartender. But they often think I mean "not too much dry vermouth" when I say "not too dry"!

Along with passion fruit syrup I also keep my vermouth in the fridge because I heard that vermouth loses its quality when stored at room temperature for a long time. I also have a bottle of Lillet in there.

Does anyone know if other low-proof mixers (port, sherry, falernum, etc.) should be stored in the fridge? Velvet Falernum for example has lime juice in it, so I imagine it will go "bad" after a while, right? I stored a bottle of Sazarac Falernum in the fridge for a while, and a crystallized to the level where I couldn't use it, so I tossed it - what a waste!


 
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JerseyRED
Tiki Centralite

Joined: Jun 15, 2004
Posts: 54
From: North Jersey!
Posted: 2005-06-01 07:46 am   Permalink

Here is some interesting information from Dale DeGroff’s excellent book, The Craft of the Cocktail:

Quote:
STORING ALCOHOLIC BEVERAGES
Spirits that are 70 proof and above and liqueurs and cordials that are not dairy based can be stored at room temperature for an unlimited amount of time. Fortified wines like port, Madeira and sherry should be refrigerated after opening. The sweetest wines will last up to four weeks when refrigerated. Vermouth and other aromatic fortified wines will last up to four weeks if kept refrigerated between uses and not left out for long periods. In all cases with wines of any type, refrigeration is crucial.



As mentioned above, if the contents of the bottle is 35% alcohol (70 proof) and above, then refrigeration is not required. I have personally not been able to get my hands on any Falernum as of yet, but I do know that Taylor’s Velvet Falernum is only 11% alcohol. Does anyone have any experience with storing this product?

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finkdaddy
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Joined: May 11, 2004
Posts: 2061
From: Wisconsin
Posted: 2005-06-01 08:17 am   Permalink

Personaly, I love my martinis shaken. There is a vodka my old resturaunt used to serve called Hanger One. It's made in California and I think it's the best vodka in the world, hands down. Anyway, if you shake the hell out of some Hanger One and a little vermouth until the shaker is covered in frost, then strain it into a chilled glass with three bleu chees olives, you will have one kick-ass cocktail!
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Kailuageoff
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Joined: Mar 27, 2002
Posts: 1504
From: Honolulu Lounge,Lewes, DE
Posted: 2005-06-01 12:55 pm   Permalink

I agree that stirred martinis are the only way to go. I don't agree that Port should be refrigerated. Never have done that and I 've kept opened though recorked bottles around for a year or two with no harmful effects. Actually the stuff just gets better...
Funny Swanky posted this in the first place, 'cause I've been trying to convince the Wahine we need a bar frige.
KG

[ This Message was edited by: Kailuageoff on 2005-06-01 12:58 ]


 
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thejab
Grand Member (first year)  

Joined: Mar 25, 2002
Posts: 2986
From: Tradewinds Apartments, Alameda, CA
Posted: 2005-06-01 1:13 pm   Permalink

Quote:

On 2005-06-01 08:17, finkdaddy wrote:
Personaly, I love my martinis shaken. There is a vodka my old resturaunt used to serve called Hanger One. It's made in California and I think it's the best vodka in the world, hands down. Anyway, if you shake the hell out of some Hanger One and a little vermouth until the shaker is covered in frost, then strain it into a chilled glass with three bleu chees olives, you will have one kick-ass cocktail!




Hanger One is made right in my town of Alameda by St. George Spirits. They also make a single malt whiskey (it's not a bourbon because it's not from Kentucky), some varieties of eau de vie, a grappa, raspberry and pear liqueurs, and vodka.

Just last Sunday I rode my Vespa over to their newly opened tasting room. They are located in the former Alameda Naval Air Station in an old aircraft hanger. Tastings are $10 but you get to try all of their product and keep the glass.

http://www.stgeorgespirits.com/

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thejab
Grand Member (first year)  

Joined: Mar 25, 2002
Posts: 2986
From: Tradewinds Apartments, Alameda, CA
Posted: 2005-06-01 1:18 pm   Permalink

Quote:

On 2005-06-01 07:46, JerseyRED wrote:
As mentioned above, if the contents of the bottle is 35% alcohol (70 proof) and above, then refrigeration is not required.



I would say that is a good rule-of-thumb. It certainly won't hurt vermouth, port, sherry, and other fortified wines if they're stored chilled. I don't think most people (myself included) go through the stuff fast enough to finish it before it starts to deteriorate. I recently tried some good Spanish fino sherry that I had in a cupboard and it tasted weird, so I had to dump it.


 
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Unga Bunga
Tiki Socialite

Joined: Jun 06, 2003
Posts: 5808
From: CaliTikifornia
Posted: 2005-06-01 8:19 pm   Permalink

Quote:

On 2005-06-01 08:17, finkdaddy wrote:
There is a vodka my old resturaunt used to serve called Hanger One.


Hangar One rocks DaddyO!


 
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Capt'n Skully
Tiki Socialite

Joined: May 28, 2005
Posts: 404
From: The Lost Lagoon
Posted: 2005-06-02 12:07 am   Permalink

Well stocked and organized fridge there.

Quote:

On 2005-05-17 09:19, Satan's Sin wrote:
No such thing as a too-cold martini.



Sorry to quote you one more time here SS, but I had to add a lil something-

One of my Martini books has a story of vodka so cold (stored outside in sub-zero temperature) yet unfrozen, it froze a guy's throat/gullet?, causing an instant heart attack...

[ This Message was edited by: Capt'n Skully on 2005-06-02 00:08 ]


 
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