or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › What are you drinking right now?
New Posts  All Forums:Forum Nav:

What are you drinking right now? - Page 743

post #11131 of 14489
Cuba Libre like last time (i.e. 3cl Myer's, 7cl Appleton white, 25cl coke, 1/4 lime). This time with 1 dash Angostura orange and 1 dash Angostura bitters. I see some potential.
post #11132 of 14489
I'm trying to cut back to lose a few pounds, so last night is shared a 22 oz Goose Island Madame Rose and a 12 oz Founders Breakfast Stout with mrslife.

This morning it is Intelligentsia's current single origin espresso ground for and brewed in a French press.
post #11133 of 14489

A cold Heineken !

post #11134 of 14489

Hey Guys,

 

I wanted to thank you all for providing a great website for u to contribute with, and this being my first post, I saw the topic on one I would love to comment on.

 

The other night, I enjoyed a drink called "Green Lantern", It is comprised of using a London Dry Gin, which has the characteristic of a heavy juniper taste, think Christmas in July,(Everyone loves presents!) followed by tonic water, and a splash of Midori. 

 

At bar's your tonic water choice is limited, and sometimes it can get mixed up with soda water or seltzer water, yet, I have found more promising establishment's to stock their own tonic water in bottles.

 

The bitterness of the tonic water and sweetness of Midori contrast in perfect harmony, singing like a Saint's Choir. Seems to be a good conversation started, since bartenders are used to pouring the same thing

 

When ordered, Bartender's will look at you and realize it's something different, yet they are compelled to try it themselves, since not many people have had the pleasure of trying something unusual. This generally leads to conversation with the locals, and wait staff alike. If you don't want to draw attention to yourself, don't order this drink! But if you want to be lucky like a leprechaun, dive right in!

 

All in All, Gin and Style have been a passion of mine, so much so that I started a video blog website that incorporates them both, so I'm looking to learn more so I can showcase two things together in a single vibration. I look forward to learning more and contributing to this fine venue of style communication.

 

Cheers!

post #11135 of 14489
The Last Word in one of my new thrifted vintage glasses.

C5E03518-D5A4-40F5-9A4E-E06C82815211-1765-000000E542E2C8D9.jpg
post #11136 of 14489

Nice glasses and a nice cocktail, Piob.

 

I am perfecting a new orgeat cocktail which is really divine. I am thinking of naming it the 'Art Deco' and can't find another cocktail of that name (surprisingly enough).

 

~ H
 

post #11137 of 14489
Quote:
Originally Posted by Huntsman View Post

Nice glasses and a nice cocktail, Piob.

I am perfecting a new orgeat cocktail which is really divine. I am thinking of naming it the 'Art Deco' and can't find another cocktail of that name (surprisingly enough).

~ H

 

When you get that perfected you'll have to spill on the recipe. That and where you're sourcing orgeat (and falernum).
post #11138 of 14489

I certainly shall. I almost never invent cocktails because they have to live up to my standards. This one will be #3, and it is almost there. Almost.

 

My orgeat was purchased in NYC at Batali/Bastianich's store called 'Eataly.' The orgeat is 'Latte di Mandorle' by Vincenzi Co. and is marked as being produced for Eataly so I doubt one can pick it up anywhere else. It is the only orgeat I can find that is not artificially flavored -- the Fee's is and it is utter crap. I never even made a cocktail with my Fee's; just tossed it after a fist taste of its awful mettalicness. If I was nearer to NYC I would proxy you a bottle, but I am far enough away that I worry how I will replace this one!

 

I use the John D. Taylor 'Velvet' Falernum, which is purchasable in some liquor stores, thought there was a shortage when I happened to be looking for it. Astor in NYC has it. Mine came from K&M in San Fransisco -- it was so important to me that even at $35 it shared space with some serious scotch and  four bottles of Merry Edwards in a Zero Halliburton suitcase for the flight back across the country. Before I could find the Velvet, I made some -- there are numerous recipes online. Mine had zest of many, many, many limes, about 40 cloves, a few star anise pods, orange flower water, and a drop of almond extract.

 

~H
 

post #11139 of 14489
35$ per liter?
post #11140 of 14489

Margarita:

 

4 parts tequila

3 parts fresh lime juice

3 parts triple Sec

1 part simple syrup

 

Anyone have a favorite recipe?

 

Cheers...

post #11141 of 14489
Many Hemingways (with just a splash of agave nectar) and a Pr Laranaga to make me feel better about my sad Chargers.
post #11142 of 14489
Quote:
Originally Posted by rossoz View Post

Margarita:

4 parts tequila
3 parts fresh lime juice
3 parts triple Sec
1 part simple syrup

Anyone have a favorite recipe?

Cheers...

That's a family-size margarita if you're using anything bigger than a thimble for your measures...

I am drinking Knob Creek and pellegrino. Currently on lockdown and not allowed to drink that much lately. frown.gif Dying to make a Long Island or something.
post #11143 of 14489
Some improvised thing with Junipero Gin, maraschino, cointreau, honey and Deschutes Inversion IPA. Pretty decent, my bar is very limited right now so it was the best I could do.
post #11144 of 14489
I wouldn't add simple syrup to a margarita, it sweetens the drink too much for my liking.
You might start with 2/2/1 tequila, triple sec, lime and vary the amounts till you find the ratio which you like the most.

Another mixutre you might like to experiment with is tequila, lime and agave syrup.
It seems there is no commonly agreed on ratio but the ingridiens are used at a lot of bars and the drink is typically called Tommy's margarita.
I like it best at a 6.5/2.5/1.5 ratio but others prefer the amount of agave syrup to be closer/the same as the one of lime.
post #11145 of 14489
Nice weekend in Brooklyn.

Had a barrel-aged manhattan and sazerac
had a Clover Club at the clover club
A dark and stormy
as well as a Colt 45. I still have a soft spot in my heart for shitty booze.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › What are you drinking right now?