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What are you drinking right now? - Page 722

post #10816 of 15005
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 #10817 of 15005
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 #10818 of 15005
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 #10819 of 15005
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 #10820 of 15005
Yep, but I don't mind a bit of pulp. There's already so much mint floating around...
post #10821 of 15005
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 #10822 of 15005

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

post #10823 of 15005
PM me. I need one.


yes.. new avatar, for the first time.
post #10824 of 15005
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 #10825 of 15005
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 #10826 of 15005
Another Citadelle/Noilly Prat martini. I'm scared by how much I'm liking them.
post #10827 of 15005

Maker's Mark new cocktail party campaign with Carville is awesome. There are a few more out there.
post #10828 of 15005
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 #10829 of 15005
b1os, do you make your own falernum?
post #10830 of 15005
Quote:
Originally Posted by Louis XIV View Post

b1os, do you make your own falernum?
Nope, not yet. This was the first Falernum I bought (Velvet Falernum). It's unfortunate that www.forgottenflavours.com stopped their work.
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