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What are you drinking right now? - Page 717

post #10741 of 14192
Just got home from a five hour lunch. Made a Moscow Mule here too except I used the fresh ginger syrup I just made:

3 oz Tito's vodka
2 oz homemade ginger syrup
1 oz lime juice
top with soda water

Built in tumbler full of ice. The ginger is so peppery and fresh tasting.
post #10742 of 14192
Just had my go-to for the summer; Negroni.

1 oz Hendricks Gin
1 oz Campari
1 oz Cinzano Rosso

Splash of soda water.
post #10743 of 14192
Care to share your recipe? Would you change something in a future batch?
I guess it's a good way to get decent results (and save some money) by making your own syrup, unless you can get traditionally brewed ginger beer (or isn't there much of a difference? Fentiman's should be brewed, but I never got my hands on it).

BTW, I now understand that vodkas indeed have quite a different flavor profile (well, not as much as Scotch or alike, but still). Not sure whether I love the Smirnoff Black, but it's interesting.
post #10744 of 14192
Quote:
Originally Posted by b1os View Post

Care to share your recipe? Would you change something in a future batch?
I guess it's a good way to get decent results (and save some money) by making your own syrup, unless you can get traditionally brewed ginger beer (or isn't there much of a difference? Fentiman's should be brewed, but I never got my hands on it).

BTW, I now understand that vodkas indeed have quite a different flavor profile (well, not as much as Scotch or alike, but still). Not sure whether I love the Smirnoff Black, but it's interesting.

http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/

This is one way that this very well known bartender does and actual fermentation. Me, as I posted over in the bar thread, I just boiled 1.5 cups suger, 2 oz water, and 3 oz or so of peeled and sliced ginger for 30 minutes.
post #10745 of 14192
Wait, there is a bar thread?
post #10746 of 14192
Quote:
Originally Posted by Piobaire View Post

http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/
This is one way that this very well known bartender does and actual fermentation. Me, as I posted over in the bar thread, I just boiled 1.5 cups suger, 2 oz water, and 3 oz or so of peeled and sliced ginger for 30 minutes.
Was just wondering whether you added a pinch of some spice for the extra kick.
post #10747 of 14192
Crazy day today. Hottest day of the year (by far) and I had to pack things in the heat. I drank whatever I felt was right.

- Finished the last glass of Weingut Nelles - 1479 Albus cuvée. Tasty summer wine.
- Westmalle Trappist Tripel -- not a fan of the tripels I've had so far, they were all too sweet, especially when they get too warm.
- Dark & Stormy with the last drops of my Ron Centenario XX anos. This rum is just too sweet with too much of a burnt sugar taste. It can be good outside in a flask in high heat -- sometimes --, but overall I'm no big fan.
- Dr. Bürklin-Wolf's Riesling. Nice.
- Martini after the method described at The Rakish Bon Vivant's blog -- the ice cubes just get coated with the vermouth.
- As a finisher, some Ardbeg - Airigh Nam Beist.
Surprisingly, I've handled it quite well despite the heat.

Also, some non-alcoholic stuff.
Lots of water, Rivella, and finally got around to make it again -- Mariage Frère's Marco Polo as an iced tea. Just delicious. 12.5g tea per 1L of water, steeped 5 minutes (will do 4 tomorrow), added 2.5-3g sugar/100ml.

post #10748 of 14192
great day for a beer. A Karlovacko went down well.
post #10749 of 14192
Magic Hat Ourtoberfest
post #10750 of 14192
Started the night with a Sazerac (herbsaint and High West Double Rye,) and had a Bruery Saison Rue with dinner. Yum.
post #10751 of 14192
Quote:
Originally Posted by canuckstyle View Post

great day for a beer. A Karlovacko went down well.

Yepp, but I had a heineken.

post #10752 of 14192
I've been on a Corpse Reviver #2 kick recently.

equal parts:
Gin (Hendricks for the first couple, trying Citadelle tonight)
Cointreau
Lillet blanc
Lemon Juice
splash of absinthe (I like a heavier splash)
post #10753 of 14192
Campari Sour.

Was delicious, with a nice balance of bitter, sour, and a hint of sweetness.

1.5 oz Campari
1 oz lemon juice
1/2 oz simple syrup
1 egg white
Fee Bros. west indian orange bitters for garnish

tJd6a.jpg
post #10754 of 14192

^ that's sexy.

post #10755 of 14192

I agree, emphatically.

 

Piob, will try the Citadelle. Thanks for the rec.

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