cross-posted from: https://discuss.tchncs.de/post/62925433
Source: https://mastodon.social/@VeroniqueB99/116817106180805754
Garnish with a toy soldier.
I thought the yellow part is pee in the pool.
That’s Fruit Roll-up Vandalism
Be careful not to put your finger in it, or they will put you in jail for 30 years.
Is oz the same as cl ? Who writes cocktail recipes not in cl?
Oz is Australia, everybody knows that.
Americans. And no, a US fluid ounce is just shy of three centiliters.
But its always a guess because they never specify if they’re weight ounces or volume ounces.
It’s fluid ounces, volume not weight - I have a wee measuring cup with 4 oz volume that I use to measure. So if converting, ml is what to use.
And yes I know it’s archaic but I do love the ounces to cups to pints to quarts to half gallon doubling measuring scheme. And a serving of alcohol is defined as 1.5 oz of a vodka strength liquor here.
70, 80, or 100 proof vodka?
80 proof. I didn’t even know vodka came in an overproof variety!
Fluid ounces (your jigger is a volume measure).
For extra maddening credit, there’s a slightly different uk fluid ounce as well.
I don’t own a jigger. I do own a scale.
Thanks! So 6cl rum, 3cl Curacao ok
Americans, who use fluid ounces, which is what oz means
I thought fluid ounces were flozzes?
Here is one that has been floating around. I saw it on Tusky, but it turned up on a different site when I searched for it.
That looks pretty solid. I’ll give it a whirl tomorrow!
I don’t think this is actually going to work as intended with juice-based lemonade, it’s more of an eggshell shade if you don’t add artificial coloring. But lemon juice would balance the taste … then again, a gross looking, sickly sweet, cocktail would be rather topical.
In case you thought I was kidding about doing better, these are just the yellowest and greenest. Might end up being a new joke shot though…
No absinthe? No midori melon liqueur? Who are you?!?
Hah, my absinthe is clear (though in a green bottle). And no, no Midori probably for 15 years, lol.
Clear absinthe just sounds wrong. How do you make it cloudy with your ice drip?
That’s a lot! TIL there’s yellow banana liqueur. TBH colorwise my cocktails tend to be a bit dull-looking because I always buy the uncolored version if that’s an option. I’m always thinking that I could add food coloring myself if it makes sense, but I never actually do that.
Pernod turns milky-white instead of green, though.
Oh god, I was so caught up on the artificial banana liqueur that I almost missed the malört.
It’s terrible! The banana, I mean. The malört is magical.
I actually think malört and banana liqueur over a fruit roll up (maybe add some goldschläger for “class”) would be a pretty good representation of the administration itself, but it’s not something I’d exactly want to serve.
Well that’s cursed. Fuck me. Definitely needs sweet, and acid. Oof.
I think we’re at last word variant with some floating shards of fruit roll up. This shit doesn’t gel well and my palate is ruined.
I’ll do it again tomorrow if I can make a trip for some blue.
For sure. I’ve got some yellow and green liquers (obviously not what little chartreuse I have left), but the concept here is what intrigued me. I bet we can come up with something that isn’t gross, or at least just sickly sweet.
Idk. I think maybe a more savory something with bits of nori
I hear you. And that would be tastier for sure, but we need the American flag blue flakes!
Maybe nori strips for algae.
Serve it on an American flag blue napkin but tear up a couple pieces of the napkin and toss them in the drink?
Algal bloom variant. I like it.
Waaaaay too sweet. Would be cool do do some kind of gelatin sheet instead. Flavor it, sure, just not a slab of sugar.
It got me started pondering on a better recipe at least. But I definitely need to know if the fruit rollup actually disintegrates.
I’d bet it does, but I’d also bet it doesn’t look anything like the first image when it’s done. It’s not going to dissolve into neat particulate like that. It’s just going to turn to mush and then get kinda slurry-ish when you twirl the glass.
Take all of this with a grain of salt. I’ve made a lot of cocktails in my life, but I’ve never used a fruit roll up in one. I’m only going off what I imagine will happen. If I were you, I’d just toss a roll up into some cheap alcohol and see what happens. Don’t waste the good stuff.
This video hurt me, but absolutely confirms your suspicion.
Actually, he said it was because the 90 percent was too high in alcohol. The ABV in the listed cocktail is closer to 20%, so there is room to dissolve. The next questions are: Will it dissolve in any sort of reasonable amount of time? And is the alcohol and fruit juice in that cocktail already at a saturation point with sugar?
I think the clear part is: we aren’t getting flakes.
sad facts
