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What are you drinking right now? - Page 760

post #11386 of 14016
About to have one of these:



Then go for some spiced up food.. satisfied.gif
post #11387 of 14016
Negronis. Cinzano rosso, while neat much more boring than Carpano Antica, is more balanced for a Negroni.
post #11388 of 14016
Quote:
Originally Posted by cocostella View Post
I thought Wilson & Wilson was pretty good, but still prefer their original Bourbon and Branch iteration. The new(er) one, Tradition, was a travesty the one time I went. Comstock seems most consistently excellent, but Alembic is my fave. It is very "staff dependent" though. Sometimes you get some hungover, surly bartenders in there... mostly, it's epic-ness. Has the least-pretentious atmosphere IMHO. There is a fine line between this overdone speakeasy schtick and just a very good cocktail bar.

Yeah I actually never tried B&B itself -- I was out there for a few days, but my flight was cancelled so I lost an evening. Alembic came highly reccomended to me, but I got exactly what you described -- very surly bartenders that were so pretentious I didn't know how they managed to look down far enough to pour my drink. Of the three places I tried, Alembic frustrated me the most.

 

I agree that the speakeasy thing is overdone. It can be fun, but I don't need that to call a place a very good cocktail bar. I care about the taste.

 

~ H

post #11389 of 14016
Bulleit rye, neat. I find their bourbon entirely forgettable, but they do a pretty respectable rye. Perfect for the season, and working well with the MC No. 2 I am smoking at the moment.
post #11390 of 14016
Quote:
Originally Posted by gnatty8 View Post

Bulleit rye, neat. I find their bourbon entirely forgettable, but they do a pretty respectable rye. Perfect for the season, and working well with the MC No. 2 I am smoking at the moment.

Agreed. Makes a nice Manhattan too.
post #11391 of 14016
Huh, good to know. I was never a fran of their bourbon, despite its popularity. Will have to try some one of these days.
post #11392 of 14016
Half sweet vermouth, half dry vermouth, dash of lemon juice, dash of bitters. On the rocks. I wanted something wine-y, but didn't feel like opening a bottle of anything, and I didn't feel like going as sweet as port.
post #11393 of 14016
Ararat 20 yo - Armenian brandy. In my part of Europe a lot of people tend to think that Armenina brandies are up to cognacs. I cannot say whether it is true or not judging by one bottle only but a good XO, like Hennessy XO or Otard XO, is better than this one here. Nevertheless it is not a bad dram! I gave it 76/100 which in my world means that it is worth checking out!

 

Ar700

post #11394 of 14016

The Stumbling Monk:

 

1.25 oz American Rye (preferably a cerealy/chocolaty one like Old Potrero 19th C.)

0.50 oz Benedictine

0.25 oz Cointreau

Several dashes the Bitter Truth Jerry Thomas bitters (substitute three dashes Orange, one dash Angostura otherwise)

 

Stir over ice in a mixing glass, then serve over a large ice cube in a double old fashioned glass.

post #11395 of 14016
Apple cider - hot

Brandy - cheap
post #11396 of 14016
Quote:
Originally Posted by Huntsman View Post

The Stumbling Monk:

1.25 oz American Rye (preferably a cerealy/chocolaty one like Old Potrero 19th C.)
0.50 oz Benedictine
0.25 oz Cointreau
Several dashes the Bitter Truth Jerry Thomas bitters (substitute three dashes Orange, one dash Angostura otherwise)

Stir over ice in a mixing glass, then serve over a large ice cube in a double old fashioned glass.

That's straight Benedictine, not B&B, right?

I was on a Vieux Carre kick over the summer, like your drink but with rye, brandy, Benedictine (I was just using B&B), and vermouth. I seem to recall ad libbing and trying the version with Cointreau at some point, will have to put that on tap this week and confirm.
post #11397 of 14016
Quote:
Originally Posted by Huntsman View Post

The Stumbling Monk:

1.25 oz American Rye (preferably a cerealy/chocolaty one like Old Potrero 19th C.)
0.50 oz Benedictine
0.25 oz Cointreau
Several dashes the Bitter Truth Jerry Thomas bitters (substitute three dashes Orange, one dash Angostura otherwise)

Stir over ice in a mixing glass, then serve over a large ice cube in a double old fashioned glass.

This sounds right up my alley. Will try it when I have the ingredients at hand.
post #11398 of 14016

Gibonious: Yes, straight Benedictine -- that's all I stock, incidentally. If I want B&B, well, I have brandy, too. I know the Vieux Carra well, as it is one of my absolute favorite cocktails, though I don't think I made up the Stumbling Monk as a Vieux Carre variant; I was trying to do something with Old Potrero, which is an odd rye.

 

eric: Hope you enjoy it!

 

~ H
 

post #11399 of 14016
Quote:
Originally Posted by Huntsman View Post

Gibonious: Yes, straight Benedictine -- that's all I stock, incidentally. If I want B&B, well, I have brandy, too. I know the Vieux Carra well, as it is one of my absolute favorite cocktails, though I don't think I made up the Stumbling Monk as a Vieux Carre variant; I was trying to do something with Old Potrero, which is an odd rye.

eric: Hope you enjoy it!

~ H

 

I do need to pick up some rye, especially now that you posted that- I ran out a month or two back and never got around to replacing the bottle.
post #11400 of 14016
Tell me about it... I don't know what's wrong with us Germans but we don't seem to like rye. Hardly any available. At most 1-3 brands (mostly Jim Beam rye) in stock at even the biggest online shops. And like I said before for outrageous prices (Sazerac 6 for 65$).

Today, Negroni and Manhattan.
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