What are you drinking right now? - Page 737

That's 5ml, right? It was just supposed to give it at least a touch of honey (and Drambuie is sweetened with honey, at least that's to my knowledge).It's not like the herbs/spices overpowered the whole drink (or even the ginger) -- I think it worked out well. Didn't really want to stir honey in there because that would've fucked up the proportions even more (and would be difficult in room temperature liquids).

I don't have other blended Scotches to choose from. Would you prefer a Laphroiag 10/CK/TW over Ardbeg 10 float?

But yeah, next time I'll make some proper ginger honey syrup!
Edited by b1os - 9/16/12 at 2:58pm

Eagle Rare 17 year old over ice. I haven't been drinking bourbon much at all since the spring, but now that fall is around the corner, I will likely plunge back in. There seems to be a ton of micro-distilled craft bourbons in the marketplace right now, so I'm looking forward to trying many of them, curiosity mainly.

A ginger Old Fashioned. Used a little of my ginger simple to make a Rare Eagle 10 one and it is grand.

High West "Bourye" Hi-Ball myself. Hella' good.

My bottle of Gosling's Black Seal is nearly empty now. And I'll have to wait to stock up until I visit Hamburg again.. 1-2 months or so.
Well, at least it's fall now. (And I can still drink Moscow Mules although I prefer it dark and stormy.)

Can't get any other syrupy dark rum? Even though it's spiced rather than just a straight up dark, Kraken is good in a Dark & Stormy. And yes, I realize that Goslings has that trademarked, I just don't care.

As for me, in tonight's edition of Back to the '50s, I'm having a Continental. The idea randomly came into my head the other day, and I picked up some Creme de Menthe to try it just today. Since good Creme de Menthes don't seem to exist in VA (do they exist at all?), made with Dekuyper. My first thought is that this drink has a lot of food coloring in it. My second is that it whacks you over the head with mint and lime with no real subtlety. 3:1:1 per the recipe in the book I tend to use, though the author of that one isn't always shy about modifying recipes without telling you it's modified. Generally pretty good results, but I'm going to have to find a way to make this drink better somehow.

This was nice

Not much selection and prices are too high for me given that I have enough to choose from in the meantime.

Killed my Blanton's, Havana Club 7 is mostly dying, so I am drinking gin today. Supermarket didn't have tonic water so I just squeezed a wedge of white grapefruit, muddled a sugarcube, built with Martin Miller's and some club soda, and then squeezed a lime wedge on top of that. It's not bad. It's an interesting gin and tonic, pretty light, not super fruity.

Could get all of those things but I don't know where I'd get cinchona bark, which is likely the most important ingredient. I even have a Sodastream machine that I've not used ever, but yeah, cinchona bark...

I'd maybe ask at a pharmacy. One specialized on herbs and stuff. Or online.

Coupla' cans of Sierra Nevada Pale Ale.

Left the house at 5:30 am. Just got home from the office and have about an hour before I crash. Therefore:

4 oz Citadelle
1 oz NP dry
2 dashes Fee Orange

Shake and enjoy with two olives