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What are you drinking right now? - Page 745

post #11161 of 14330
Drinking HC7 and Fentiman's Ginger Beer. Not a very good mix.
post #11162 of 14330
Quote:
Originally Posted by MarcInDentonTx View Post


Our family favorite recipe is: 3:2:1:1 = 3 parts Anejo tequila, 2 parts Grand Marnier, 1 part fresh lime juice and 1 part Rose's Sweetened Lime. Shake. Rocks. Salt. Drink. Repeat.

Marc...,

 

Just tried your recipe.

 

I love sour, but this seemed a little bitter to me.  Was it the Rose's?  This was my first taste of Rose's.

 

Cheers,

post #11163 of 14330
Quote:
Originally Posted by Huntsman View Post

Yeah, that's a waste. I'm embarrassed for them.


 

I don't think so, I thought it was cool. The stuff is made for drinking, not as an investment. Same with fancy wines- if you can't afford to drink them, don't buy them. They're very expensive wines/spirits, but wines and spirits are made to be drunk. Something with a pricetag like that is for a big occasion, but the idea that somebody would just let them sit forever disgusts me.
post #11164 of 14330
I'm with Hunts on this. That most definitely was not the proper way to enjoy these liquors.
post #11165 of 14330
Stoli w/some lemonade....
First started drinking this mixture in the Dominican Republic...
post #11166 of 14330
Quote:
Originally Posted by rossoz View Post

Marc...,

Just tried your recipe.

I love sour, but this seemed a little bitter to me.  Was it the Rose's?  This was my first taste of Rose's.

Cheers,

I've always thought that any of the pre-made syrups (Rose's grenadine, lime cordial) added a bitter, manufactured/fake taste to drinks. It's easy enough to make your own syrups/grenadine. Give that a shot. It's the cocktail equivalent of shining your own shoes. You can make your own sour mix-it's delicious (don't be afraid of the eggs).
post #11167 of 14330

Yah, I think b1os know what I was thinking.

 

I am all for using premium spirits in cocktails, and I am all for drinking (with proper respect) old and rare spirits. But I think combining these ideals is probably not the best use of either. That old cognac must be incredible, and something that a cognac aficinado would love to have in its own right -- its pre-phylloxera cognac for heaven's sake! I would love to taste it! Likewise with the Kummel and the other spirit -- I would enjoy those ancient spirits as they are and for what they are rather than muddling them together and thus not enjoying the remarkable qualities they individually possess. I feel the same way about the Ritz Sidecar.

 

One day, I will open my Port Ellen and my 1943 Sauternes. But I won't mix them!

 

~ H
 

post #11168 of 14330
Quote:
Originally Posted by Huntsman View Post

Yah, I think b1os know what I was thinking.

I am all for using premium spirits in cocktails, and I am all for drinking (with proper respect) old and rare spirits. But I think combining these ideals is probably not the best use of either. That old cognac must be incredible, and something that a cognac aficinado would love to have in its own right -- its pre-phylloxera cognac for heaven's sake! I would love to taste it! Likewise with the Kummel and the other spirit -- I would enjoy those ancient spirits as they are and for what they are rather than muddling them together and thus not enjoying the remarkable qualities they individually possess. I feel the same way about the Ritz Sidecar.

One day, I will open my Port Ellen and my 1943 Sauternes. But I won't mix them!

~ H

 

Fair enough, but it's a simple enough cocktail that you'll still be able to appreciate the ingredients. And I doubt the spirits are really all that amazing to begin with- just old. Once you put it in a bottle, it's not improving, just sitting. They would be interesting straight, but primarily out of historic interest. Why not enjoy them in a variety of ways?
post #11169 of 14330

Well, I agree apart from the cognac -- I realize it does not improve in glass, but pre-phylloxera cognac is supposed to be something of a big deal (naturally, I have no actual idea). I am pretty big on this historic interest, so I think that we shall differ on this issue!

 

~ H
 

post #11170 of 14330
This makes me think about NYE this year. We're going to finish off the bottle of 1965 Louis Tres.
post #11171 of 14330
My first taste of Buffalo Trace's "Colonel EH Taylor Tornado Surviving" bourbon whiskey. Long story behind the name, but this is a very good whiskey. A little hot, so I added a bit of water, but very good, complex bourbon. I also bought the rye, which I will try tomorrow.
post #11172 of 14330
Quote:
Originally Posted by Piobaire View Post

Started off with dinner and a bottle of Rhone Grenache.
Then it was time for my standard 5 oz Citadelle Martini.
Next, to celebrate my new channel knife, I made an Old Fashioned.
2 oz "rich" simple
5 oz Maker's Mark
2 dashes Fee Brothers Old Fashioned Bitters
2 nice strips of orange rind with the new channel knife
Ahhh, that's enough for tonight.

Practicing temperance these days pio?
post #11173 of 14330
Quote:
Originally Posted by 17 Seconds View Post

You can make your own sour mix-it's delicious (don't be afraid of the eggs).

Sour mix has eggs? I've always just done lemon (or lime) and simple syrup.
post #11174 of 14330
Had a Rum Old Fashioned with 65ml Gosling's, 15ml Dos Madeiras 5+5, 7.5ml Velvet Falernum, Jerry Thomas' Bitters, Simple Syrup, Orange peel. Quite nice. Could be improved with different dark rums though, I'm sure.

Yesterday, an Old Fashioned with 2oz of Woodord Reserve, 1 sugar cupe, 2-3 dashes of Angostura bitters, orange peel.

Today, a Cuba Libre with 35ml of Myer's Rum, 40ml of Appleton White, 1/3 lime, about 25cl of Coke (German Coke is better than Dutch Coke...).
post #11175 of 14330
Had some rosolio yeterday. It is similar to Limoncello, but made with rose petals instead of lemon. Had a cinnamon taste to go with the nose of rose petals. Sweet, cinnamon, floral, all in all kind of like drinking cinnamon hearts. Not an everyday thing, and I generally don't have a sweet tooth, but it has its place I suppose.
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