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What are you drinking right now? - Page 768

post #11506 of 14145
Geez, if only I'd not detailed that info here previously.
post #11507 of 14145
Quote:
Originally Posted by b1os View Post

Is 4:1 your usual Manhattan?

Quote:
Originally Posted by Piobaire View Post

fistbump.gif
Nice work! Don't want to piss on your parade but is that enough vermouth? I mean, is that how you usually mix it?
Way to go though! Now I'm not the only cask ager going.

I usually just sort of eyeball it, but close to that shog[1].gif Went from some recipe this time, was hard to gauge the bitters when scaled up. I sampled the mix, seemed pretty good to my taste. The stupid barrel isn't ready yet anyway, plenty of time to test it again later and see if I want to add more.
Quote:
Originally Posted by Rambo 
roughly how long does it take to age?
Not entirely sure, two weeks is the rough estimate I have. Going to just pull some every week to see how it's going.
post #11508 of 14145
Quote:
Originally Posted by Piobaire View Post

Geez, if only I'd not detailed that info here previously.

It does vary rather significantly with the size of the barrel.
post #11509 of 14145
Quote:
Originally Posted by Gibonius View Post

It does vary rather significantly with the size of the barrel.

Indeed. But I've posted about both my 2L and my 3L. Rambo is just doing his schtick.

FWIW, I'd bet about four weeks for your 1L.
post #11510 of 14145
On a second tasting, you guys were right. I added some more vermouth. Never trust an internet recipe.
post #11511 of 14145
Quote:
Originally Posted by Gibonius View Post

On a second tasting, you guys were right. I added some more vermouth. Never trust an internet recipe.

Always trust me with whisky drinks. smile.gif

Tasted both my casks tonight. Started the second batch in the 2l first weekend of November. This one just never gelled. Been making adjustments and such, it's nice, but I just can't capture that magic of the first batch. Put the first batch in the 3l down over Veteran's Day weekend. It's drinking awesome.

I'm going to start a notepad of exact dates, ingredients, and proportions from now on.
post #11512 of 14145
I've got my ratio down for individual drinks but the eyeball pour on the vermouth obviously needs to be a little more precise to up the scale like that.

Will update as progress is made. Starting hopefully with getting this call out of my sink and and not leaking.
post #11513 of 14145
Rambo's schtick is to ask questions he doesn't know the answer to. I have no idea about barrels and which ones are different from the next, nor if recipes change with different ingredients, etc..
post #11514 of 14145
Quote:
Originally Posted by Rambo View Post

Rambo's schtick is to ask questions he doesn't know the answer to.
Quote:
Originally Posted by Piobaire View Post

Lol, Rambo is almost like performance art sometimes.

bigstar[1].gif
post #11515 of 14145

Makers Mark Old Fashioned, it gets no better.

post #11516 of 14145
Cuba Libres, London Bucks and Dark & Stormies
post #11517 of 14145
Was in NYC a few days ago and stopped by the Pegu Club with a friend. Had a Buccaneer and a French Pearl, both wonderful. The Buccaneer was:
Rhum Agricole, Yellow Chartreuse, Maraschino, and dry vermouth.

The French Pearl:
Gin, Pernod, muddled mint, lime juice, and simple syrup.

Cool little place. Had lots of other things over the holidays, but that was the highlight in regards to drinking. I may post a photo I took of one of the drinks later once I get it off my camera.
post #11518 of 14145


(yes, ice was added after stirring it and taking a sip first)
post #11519 of 14145
In the "damn, this is going to be a useful ingredient, why didn't I already have this?" category: Ginger Liqueur. If you don't have some, get some. I grabbed a bottle of the Stirrings version today, and it's such an instantly useful thing that I have no idea how ginger isn't a cocktail standard right alongside something like triple sec.

A quick drink I threw together, really quite good, that sold me on it instantly: 1.5 measures bourbon, .5 measure triple sec, .5 measure ginger liqueur, dash Angostura. On the rocks, lemon wedge thrown in to garnish.

Oh, and a Dogfish Head Raison D'Etre with dinner. That really is a wonderful beer.

Good night on the drinks front. Probably gonna be in bed around 2:30, so plenty of time for another as well.
post #11520 of 14145
Not right now, but last night with the dessert I made. Really delicious.
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