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What are you drinking right now? - Page 709

post #10621 of 14322
Now that sounds quite tasty
post #10622 of 14322
It was very smooth but for my tastes just a tad too sweet. It was my first time making it. I think next time I'm going to up the rye whisky but .5 and if still too sweet I'll go to two parts. Highly recommend the basic recipe though.
post #10623 of 14322
Daiquiri

6 cl Blue Bay
3 cl Lime
2 cl Simple Sirup
post #10624 of 14322
Quote:
Originally Posted by Piobaire View Post

A La Louisiane

1 part Michter's
1 part sweet Noilly Prat
1 part Benedictine
1 dash Absinthe
1 day Peachaud's bitters.

Stir, strain and pour.

Very nice.


Missed seeing you round these parts. Not that I've been around much myself.

 

I recently had a version of the De La Louisiane, but made with the barrel aged Ransom Old Tom. Awesome.

 

~ H

post #10625 of 14322
Hunts, I plan to get one or two barrels this fall and start doing some cask conditioning myself. smile.gif
post #10626 of 14322
Quote:
Originally Posted by Piobaire View Post

Hunts, I plan to get one or two barrels this fall and start doing some cask conditioning myself. smile.gif

How are you going to sleep in a barrel?
post #10627 of 14322
Quote:
Originally Posted by Rambo View Post

Quote:
Originally Posted by Piobaire View Post

Hunts, I plan to get one or two barrels this fall and start doing some cask conditioning myself. smile.gif

How are you going to sleep in a barrel?

It's like those Japanese coffin hotels.
post #10628 of 14322

700

post #10629 of 14322
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WVcOjl.jpg
post #10630 of 14322
Quote:
Originally Posted by Synthese View Post

Bm0wsl.jpg
WVcOjl.jpg

I want NOW.

post #10631 of 14322
That would wash down a bowl of pho really nicely. redface.gif
post #10632 of 14322

Was it Thai basil?

 

Lately I've been using sawtooth herb and Thai basil in cocktails. They have some really incredible flavors in those herbs.

 

~H
 

post #10633 of 14322
Yessir; with sugar and lime, muddled. I may have done it with lemon last time, and it may or may not have been better.
post #10634 of 14322
A bar near me in Philly serves a great drink with gin, Thai basil, blueberries, and lime. It was a revelation when I first tried it because I love Thai basil in my food but never even thought of incorporating it into my drinks.
post #10635 of 14322
What do you call that? A Thai Gimlet Fizz?
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