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What are you drinking right now? - Page 773

post #11581 of 13680
Suggestions for rums I should be on the lookout for in San Juan? Not the biggest rum guy, really I never drink it, but I figured when in Rome...
post #11582 of 13680
I scored a six pack (could only order in six or case) of some fancy rum for $5 a bottle. Was about three hours into a boozey lunch and the GM of my Saturday all day lunch place came in. While we were chatting (he's bringing in Citadelle gin because of me) he told me about some rum his distributor has but will no longer be carrying it. They're blowing out $45 wholesale rum for $5. I'll pick it up this weekend or next and will report on exactly wtf it is. smile.gif
post #11583 of 13680
Haha, that certainly sounds like a typical boozey-lunchtime conversation.


"My guy was going on about some rum that they're no longer carrying - practically giving it away."

"What is it?"

"Fuck if I know. He acted like it wasn't terrible stuff."






"Get me six of them." plain.gif
post #11584 of 13680
Quote:
Originally Posted by justinsmnz View Post

Haha, that certainly sounds like a typical boozey-lunchtime conversation.


"My guy was going on about some rum that they're no longer carrying - practically giving it away."

"What is it?"

"Fuck if I know. He acted like it wasn't terrible stuff."






"Get me six of them." plain.gif

Oh, no, the GM knew what it was. I was just too deep into martinits to remember. laugh.gif
post #11585 of 13680
its 4:13...working from home. No reason why I shouldn't enjoy a cold one is there?


post #11586 of 13680
A BAN (Big-Ass Negroni). 1.5 oz. each of Ransom Old Tom gin, Dolin sweet vermouth, and Gran Classico.
post #11587 of 13680

AH! How is the Ransom in a Negroni? Just the other day I was thinking that it would probably make a very good drink, kind of in the middle between the Boulevardier and a classic Negroni.
 

post #11588 of 13680
More Cuba Libre with Mulata 7 and Varadero 3.
post #11589 of 13680


Even better with a dash of Mulata 7. Used rich simple syrup instead of granulated sugar.
post #11590 of 13680
This:





I didn't really get into Rye whiskey a whole lot until I tried Russel's Reserve and found myself mildly intrigued. Since then, I have had bottles of Van Winkle Family Reserve, Thomas H. Handy, Knob Creek, and Bulleit, but the E.H. Taylor is by far, my favorite. At 100 proof, it has some heat to it, but it's a very deep, very complex whiskey.
post #11591 of 13680
Kelt XO cognac.
post #11592 of 13680
Jean Fillioux XO grande reserve tonight smile.gif
post #11593 of 13680
More Mojitos. And the bestest Amaretto Sour in the world of all time.
Edited by b1os - 1/26/13 at 5:43pm
post #11594 of 13680
My standby: Hendricks gin and tonic. I'm waiting on a few friends to drop by soon; rumor has it a bottle of G'Vine Floraison gin will be dropping by with them.
post #11595 of 13680

LEAD Technologies Inc. V1.01

 

 

Out on a limb to try another PDT book cocktail: The Weeski, a Wondrich concoction of Jameson 12, Lillet Blanc, Cointreau and Orange bitters.

 

I feel like I make cocktails as good as those in this book quite often. Then I drink them and never consider them again, because they weren't good enough to even get a name. I think a lot of bars, and a lot of authors, think far too highly of their creations.

 

~H
 

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