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What are you drinking right now? - Page 737

post #11041 of 14877
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.
post #11042 of 14877
A ginger Old Fashioned. Used a little of my ginger simple to make a Rare Eagle 10 one and it is grand.
post #11043 of 14877
Quote:
Originally Posted by impolyt_one View Post

Blanton's SB and some club soda, x4 or 5 I think.

High West "Bourye" Hi-Ball myself. Hella' good.
post #11044 of 14877
post #11045 of 14877
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. frown.gif
Well, at least it's fall now. (And I can still drink Moscow Mules although I prefer it dark and stormy.)
post #11046 of 14877
Quote:
Originally Posted by b1os View Post

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. frown.gif
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.
post #11047 of 14877
This was nice
post #11048 of 14877
Quote:
Originally Posted by cptjeff View Post

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.
Not much selection and prices are too high for me given that I have enough to choose from in the meantime. wink.gif
post #11049 of 14877
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.
post #11050 of 14877
http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-tonic-water/
post #11051 of 14877
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... ffffuuuu.gif
post #11052 of 14877
I'd maybe ask at a pharmacy. One specialized on herbs and stuff. Or online.
post #11053 of 14877
Coupla' cans of Sierra Nevada Pale Ale.
post #11054 of 14877
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
post #11055 of 14877
shake?
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