What are you drinking right now? - Page 721

You're quite a he-man there.

ah, ok

It's not classic, but I usually make mint simple for my Mojitos and juleps.

 

Really looking forward to the results of your barrel-aged experiment, Piob. I have never had one, though I understand that they are one the menu at the Tango these days. Incidentally, due to the imminent departure of one of my favorite bartenders, I may just hop in the M and pound the pavement from here to there this weekend. It's during the semester, but since we have Labor Day, I should be able to squeak out a night.

 

- H

And? Bitter components are fine. This is the same crowd that averages 4 varieties of bitters per poster, right?


Oh, and this:

Gently rubbing the mint or whatever, in my experience, results in very little flavor, minty or otherwise. And you know what? I'll take the whole flavor of the mint, bitter included, rather than a small part I can't taste. This not actually muddling the mint thing is a stupid trend that should die. Mojitos are muddled drinks. So are juleps. I muddle herbs like basil too. Sue me.

This thread is supposed to be low tension. Have a drink, mate. I'm not sure what I did to piss you off but this is the second time you've come at me. You make things how you want to make, spell "whisky" how you want to spell it, I'll do the same, and life is good.

Cheers

Whoa, had a bad day, Jeff?

Anyway, I'm drinking abottle of St. Bernardus Prior 8 I randomly picked up at Carrefour. Pretty good stuff. Can anyone explain to me the extreme shelf lifes this beer (end 2016) and Chimay blue (end 2017) have? I've had another trappist which was just one to two years.

The whisk[e]y thing was supposed to be a glib remark- it wasn't supposed to attack anyone.

As for the muddling bit, there are a few hipster bartending trends that tend to annoy me. That's one of them. The other is the "purist" old fashioned, where the fruit is omitted and the sugar is minimized. Probably a few others as well that I'm not thinking of right now. If you pile on about how great those things are and how other options are completely wrong, there are good odds you'll get a response.

Oh, and for future reference, that's not an angry response. That's an annoyed one- the rough equivalent of , with a dose of . An angry response might look something like this:

Your position is simply absurd. The bitter notes add complexity to a drink, and this is the same crowd that has, on average, 4 flavors of bitters per person, right? Last time I checked, bitter notes were a great way to add depth and complexity to a drink, and shunning them in favor of unmitigated sweetness was something to be left to the realm of cosmos and frathouse slammers. [ect]

I rarely drag out the seriously angry stuff on SF. Sometimes it comes out when I'm a tad tipsy and somebody blindly posts some stupid SF trope that's simply ridiculous in the real world. I don't touch CE because the stupidity there really brings it out. That wasn't intended to be an angry post. This is supposed to be a somewhat irritated one.

As long as we have it firmly established what I said is absurd I think we are on the same page.

Can't wait to get home to have a drink.

Sick and in a bit of a crummy mood.

You do realize that the angry language preview was supposed to be an example of the language I would use, not something to be taken seriously on its own, right?

I realize I'm not at my nicest right now, but you seem to be reading personal attacks into posts where they don't exist.

That last statement was tongue in cheek. Seriously, we can all do things how we want and it's all good. I actually like Hunt's idea of making a mint simple so I don't have to run outside and get some mint any time I want one of these drinks. I might make a bottle of it next week.

My mother once cooked a Persian lamb dish with mint. She added the mint to early. It was unbearably bitter so we had to dump it. From that point on, I knew what kind of unpleasant bitterness mint can add. You may do as you please, but I prefer the "hipster" method. Because I can taste more than enough mint when I just press it.

FWIW, on the other hand, I muddle my basil hard, too -- e.g. in the Gin Basil Smash. Lots of basil, lots of muddling, some infusing, and a double-strain.

somebody is wrong on the internet about the alcohol they drink! haha.

I make mojitos with the obvious limes and mint (though I slice the limes very very thinly and add 4 or 5 slices and muddle them with the mint - I am trying to get drunk here, not have a glass full of fruit) a mix of white and aged rum (HC 3 and CBP or 7), gum syrup, I build with pebbled ice if I can get it, and if not, regular rock ice, club soda, and then I top off with just a drop of the Monin mojito syrup and then I spritz the top with a twist of lime rind right before drinking - the overall effect is very deep, intense from the mint, lime, rums - also very cooling. cptjeff, feel free to come at me bro. I will make you a mojito.

posted this before but here is the lineup: (and now I feel like a mojito at 3am)

Apologies then.

And yeah, a mint simple isn't a bad idea. I've been tempted on occasion by the stirrings mojito mix, which looks to be a mint simple syrup mixed into real lime juice. It would probably make a pretty good version fairly quickly.

It's all good.

On a frightening note, I seem to have finished half of the handle of Citadelle I bought a few weeks ago...which is far from the only thing I've been drinking. My current iteration of a martini is just so damned good.