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What are you drinking right now? - Page 722

post #10816 of 14353
Quote:
Originally Posted by impolyt_one View Post

somebody is wrong on the internet about the alcohol they drink! haha. Warning: Spoiler! (Click to show)
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)
417014_10100640015500760_2094204883_n.jpg

definitely. keep up the good work. cheers.
post #10817 of 14353
http://www.scribd.com/doc/27245/The-Mint-Julep?
Pretty much noone talks of muddling. Is 1850 already hipster?
Quote:
Originally Posted by The New, Frederick, Maryland, 18th June 1901. 
The next thing is to carefully remove your mint leaves from the stems one by one. The stems are bitter and hurt the flavor. Steep your mint leaves in whiskey (wink.gif) over night; don't crush them with a spoon. If you do you are making a mint smash, not a julep.

Also, most articles speak of brandy or whatever as the base liquor but hardly of whisky.
Quote:
Transatlantic Sketches: Comprising Visits to the Most Interesting Scenes in North and South... By James Edward Alexander, 1833.
"... Mint Julep. Put four or five stalks of unbruised mint into a tumbler, onthem place a lump of ice; add brandy, water, and sugar."
post #10818 of 14353
Sazerac (Cognac-based)
2oz Courvoisier VSOP
1 dash Angostura bitters
1 dash TBT Jerry Thomas bitters
1 dash TBT Old Time Aromatic bitters
Oils from lemon zest

A tad much bitters. The TBT ones were probably a little more than a dash.
post #10819 of 14353
Crap. Allow me to fully explain how I made and enjoyed my delicious Mojito:

1. I tore up about 6 fresh mint leaves and dropped them in the bottom of a pint glass.
2. I tossed in a quarter of a lime, after squeezing the juice into said glass.
3. I put in about a tablespoon of organic raw sugar simple syrup.
4. Used a wooden dowel to smash it around the bottom of the glass a bit.
5. Poured in a nice amount of rum.
6. Squeezed in another quarter lime.
7. Filled with crushed ice.
8. Topped with San Pellegrino and gently stirred.
9. Drank and repeated.
post #10820 of 14353
smile.gif

Re: step 2. Do you mean you squeeze the lime, then add the already squeezed quarter to the glass? That's how I would do it. I hate the lime pulp floating on my drink after muddling (same with Cuba Libres).
post #10821 of 14353
Yep, but I don't mind a bit of pulp. There's already so much mint floating around...
post #10822 of 14353
When I'm lazy, I don't squeeze the lime in my Cuba Libres but just muddle it. So I have some pulp, too. I usually take a huge sip so I catch all pulp at once. Business before pleasure, lol.
post #10823 of 14353

I should also note (for added hipster cred) that I turn all my own muddlers.

post #10824 of 14353
PM me. I need one.


yes.. new avatar, for the first time.
post #10825 of 14353
PALM beer.
Rather light (5-6%). Good taste. Just a touch of liquorice aftertaste (I think it's the brewing method.. some Belgian beers have an extreme liquorice aftertaste -- which I don't like --, anyone knows more about it?).

Ranglum
5 cl Gosling's
1.5 cl Wray & Nephew overproof
2 cl Falernum
2.5 cl lime juice
dash simple syrup

Nice.

Royal Bermuda Yacht Club (~)
6 cl Gosling's
3 cl lime juice
1.5 cl Falernum
1 t simple syrup
2/3 t Cointreau
1 dash Angostura

Tastes good. Maye a little flat overall (not sure whether it was better at Le Lion.. don't remember) but I still like it.
post #10826 of 14353
I've only had palm on tap. Every time I've had it there was always a metallic taste, I think the keg was funky. Sounds like I should give it a shot from the bottle.
post #10827 of 14353
Another Citadelle/Noilly Prat martini. I'm scared by how much I'm liking them.
post #10828 of 14353

Maker's Mark new cocktail party campaign with Carville is awesome. There are a few more out there.
post #10829 of 14353
Quote:
Originally Posted by Bhowie View Post

I've only had palm on tap. Every time I've had it there was always a metallic taste, I think the keg was funky. Sounds like I should give it a shot from the bottle.

I get the same thing with Delirium Tremens.
post #10830 of 14353
b1os, do you make your own falernum?
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