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What are you drinking right now? - Page 696

post #10426 of 14487
Quote:
Originally Posted by cptjeff View Post

Another improvisation with my Chambord knockoff. 2oz Barbancourt 8y, 1oz Raspberry liqueur, 1oz lime juice, dash of angostura bitters. It's very good, and one I'll have to remember in the future- there simply aren't enough rum drinks that aren't tiki or long drinks.

I forget what it was called but I think there is a cocktail that uses replaces the gin for rum in a White Lady.
post #10427 of 14487
Variation on the negroni with:
1.25 measure Citadelle Gin
1 measure Lillet Blanc
1 measure Aperol
Dash of Fee Bros. grapefruit bitters
post #10428 of 14487
Quote:
Originally Posted by b1os View Post

Maybe try a Gansevoort Fizz?

Fizzes are long drinks. Plenty of options there when it comes to rum.

I'm talking about primarily rum, with a few modifying ingredients.

Oh, and the rum substitution for the white lady is a rum sidecar or an XYZ, depending on the type of rum (XYZ is dark, rum sidecar is probably generic enough to be either). It's not a bad drink, but I'm looking for drinks that aren't simply a substitution in an existing formula. Yeah I can make a rum version of the white lady/sidecar, a rum crusta, or whatnot, but what's rum's answer to, say, the Bobby Burns? The Corpse Reviver?

Rum just hasn't ever been too popular for developing that genre of cocktail, and it's an injustice. A nice dark rum provides a base just as interesting as a whiskey or brandy, both of which appear far more often.
post #10429 of 14487
Dark & Stormy.....Goslings and Barritts.
post #10430 of 14487
Speyburn 10y. Went to the liquor store for one of Teachers/White Horse, noticed it was on sale for $25, $5 more then I was spending, and was curious as to what a 10 single malt at that price point was like.

Well, for $25 I don't regret it. It's not bad, but it's not really good either.
post #10431 of 14487
Quote:
Originally Posted by GreenNYC View Post

Dark & Stormy.....Goslings and Barritts.

Is Barritts real ginger beer, or carbonated ginger flavoured sugar water?
post #10432 of 14487
Quote:
Originally Posted by Fang66 View Post

Is Barritts real ginger beer, or carbonated ginger flavoured sugar water?

not for sure but seems like the latter...
post #10433 of 14487
Yes, it is carbonated
post #10434 of 14487
Quote:
Originally Posted by Kid Nickels View Post

not for sure but seems like the latter...

See if you can get hold of some Bundaberg Ginger Beer. It's naturally brewed (although has added carbonation) and tastes great. I don't think they use proper ginger beer plant (yeast/bacteria symbiote) just yeast but the result is very nice.
post #10435 of 14487
Any ideas for cocktails with either limoncello or arancello? I just made a batch of each and don't feel like drinking it all straight. I'm planning on using some for sangria, but other than that I have no clue.
post #10436 of 14487
Drank Gingerale. Gingerale + tortillas + sauce = WORST
post #10437 of 14487
Quote:
Originally Posted by Fang66 View Post

Is Barritts real ginger beer, or carbonated ginger flavoured sugar water?

It's the real deal. I believe it's still brewed in Bermuda. Reeds from Jamaica is another good choice.
post #10438 of 14487
Quote:
Originally Posted by cptjeff View Post

Fizzes are long drinks. Plenty of options there when it comes to rum.
I'm talking about primarily rum, with a few modifying ingredients.
If you measure the liquid, yes. But given that you don't add ice, it's not suitable for slow sipping. But you're right, I just thought it would be a good cocktail/longdrink for you to at least try.
post #10439 of 14487
Rum based cocktail.
Adieu
post #10440 of 14487
This doesn't really warrant a separate thread, but I just got my first Boston shaker, and it leaks every time I try using it. I'm putting the liquid into the glass, then putting the metal piece on top at an angle and hitting it down, and it leaks through the more flat part between the metal and glass. I don't think it has anything to do with my shaking, because it leaks also when I just hold the shaker on its side. Is it a problem with my shaker or me? I've mainly been trying dry shakes, because most shaken drinks I make have egg white, but it leaks with ice too.
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