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What are you drinking right now? - Page 734

post #10996 of 14422
liquore al cioccolato Modicana
liquore al carrubbo
un cannellino
e buona notte !
post #10997 of 14422
Chapoutier - Bila Haut '11
And now some Booker's as digestif after my late dinner.
Edited by b1os - 9/10/12 at 5:56pm
post #10998 of 14422
Quote:
Originally Posted by Piobaire View Post

That's how I feel about Campari. It makes me sad as I can't really participate in the Negroni fad.

Have you tried Aperol? Had an Aperol "Negroni" the other day whilst at a random nice hotel bar, with Plymouth Gin. Different, but quite tasty.
post #10999 of 14422
Was going to detox for another day, but gf needed a drink to maintain her sanity as she writes and bought a bottle of red wine. So I said fuck it and bought a bottle of champers. Cheap champagne, but champagne nonetheless. I guess the red wine will wait for tomorrow.
post #11000 of 14422
Dark & Stormy with homemade ginger beer.
post #11001 of 14422
Dark & Stormy with Old Jamaica Ginger Beer Soda. The only ginger beer I've seen so far. Well, not true.. I've seen some other ginger beer. Upon closer inspection it said "beer flavored with ginger aroma".. um, no thanks.
That ginger beer is ok. Definitely good for the price (0.7€ per 0.33l can). Could use some more spice. Guess I will have to experiment more to create a taste similar to that in my syrup.. JM uses ginger and lemon juice in his ginger beer.. unfortunately, he just gives amount of "ginger juice" and I left my champion juicer in Hamburg (moreover, it wouldn't really work to juice ginger).
I think just letting it steep is the key whereas simmering isn't so good (at least not for over an hour, see in the bar thread).

Now that I think of it, I probably have to read those comments at JMs article. I'm 100% sure that there will be lots of useful information.
post #11002 of 14422
Spanish vermut (Vermouth Perucchi is the brand) on the rocks. I heard that I missed out by not drinking vermut like the locals, so I'm trying it out now. Pretty good--I can definitely get into this.
post #11003 of 14422
kC34Jl.jpg

1.5 vodka
1 aperol
1.5 chardonnay
half a lime
crushed mint
shaken over ice
post #11004 of 14422
that looks like a glass of clamato on the rocks
post #11005 of 14422
Bro, work on that strain and get better ice.
post #11006 of 14422
No way. The ice chunks are delicious (as is the mint, I hope you're not talking about that); tastes like the end of summer. Or, it's to my taste, at least - it's not strained, just loosely poured through a split shaker so the biggest cubes are left out.

What do you mean about the ice, though? If you just mean they're ugly "cubes" I certainly agree.
post #11007 of 14422
Did you crush the mint and add it after?

As to the ice. We were talking in another thread about "good" ice. Ice that is clear and doesn't have that white opaqueness. I just don't think that drinks looks very appealing.
post #11008 of 14422
Quote:
Originally Posted by Bhowie View Post

Did you crush the mint and add it after?
As to the ice. We were talking in another thread about "good" ice. Ice that is clear and doesn't have that white opaqueness. I just don't think that drinks looks very appealing.

Please link. This has to be a fascinating discussion!
post #11009 of 14422
Yes to the first. I missed the ice thread I suppose, I've always been under the impression you need one of those shaking-blowing-air-machine things to get ice without air bubbles/opacity to it, but I'll turn to google.
post #11010 of 14422
Quote:
Originally Posted by itsstillmatt View Post

Please link. This has to be a fascinating discussion!

It really wasn't. It's the barware thread.
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