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What are you drinking right now? - Page 775

post #11611 of 14027
Quote:
Originally Posted by b1os View Post

A Smash is a classic cocktail. As I understand it, they classically always have mint in it. Sugar, liquor, mint. Probably some lemon juice, or muddled citrus. If a Sour is more sour, a Smash is more sweet. Maybe Hunts can be more precise.

shog[1].gif

Clearly, I do not know jack shit about cocktails. But that's okay because I never claimed to anyway!
post #11612 of 14027
Ardbeg 10 ... again.
post #11613 of 14027
Quote:
Originally Posted by b1os View Post

A Smash is a classic cocktail. As I understand it, they classically always have mint in it. Sugar, liquor, mint. Probably some lemon juice, or muddled citrus. If a Sour is more sour, a Smash is more sweet. Maybe Hunts can be more precise.

It's the lemon (or other citrus) that makes a smash something you have to do by feel. The right about of sweet is going to be determined by your citrus vs. a static recipe.
post #11614 of 14027

hot chocolate. yummy.

post #11615 of 14027
Given that hot beverages seem very fashionable in this thread lately, I'd like to hop on the train: Due cappucci for breakfast along with some Krantz cake. For the evening, un doppio ristretto. Along with some Carlos primero. And earlier, as a digestif, an Amaretto Sour (again, the bestest). Also a CdP. White wine for lunch. Now some Coeur de Cognac. Over and out.
post #11616 of 14027
Long day at work, Mrs. Piob just texted to say she's caught in late meeting, so having a few ounces of my cask aged manhattan. Was put down Nov. 11. Going to pull it out as it's getting both concentrated from evaporation and is aged plenty.
post #11617 of 14027
My Chrysanthemum is almost gone. This really is a nice drink, though a pain in the ass to spell. Don't know what's next, though a Continental is a leading candidate. Maybe something with gin.

Haven't had a lot of serious cocktails in a while. My sleep schedule has been way off, and I wound up deciding to just go all the way around- stay up longer and longer until I was back on a normal pattern. Worked, but I've been caffeinated heavily and avoiding strong drink for a while.
post #11618 of 14027
^ Flip that. Add strong drink and avoid caffeinated beverages. YOU CAN DO THIS.

Coupla' Anchor "Breckles Brown" ales. Moving on to either Buillet rye Manhattans, or El Dorado 15yo with small vitolla cigar next.
post #11619 of 14027
Quote:
Originally Posted by cocostella View Post

^ Flip that. Add strong drink and avoid caffeinated beverages. YOU CAN DO THIS.

Oh, the process is already finished. Hence the strong drink.

Right now, Raison D'Etre while watching the Canes play the Flyers. Considering how the Canes D has been playing so far, I may need to switch to something a little stronger.

But hey, the Flyers just took a penalty, so the Canes' completely useless powerplay can take a shot at it.
post #11620 of 14027

I've given up on the PDT book in terms of finding actual cocktails that I like. Tonight, trying something new from Haigh's Vintage Spirits and Forgotten Cocktails, a book I've always enjoyed. The cocktail is:

 

The Fairbank

1.75 oz gin [Hayman's Old Tom]

0.75oz dry vermouth [M&R Bianco]

2 dashes Orange Bitters [Angostura Orange]

2 (heavy) dashes Creme de Noyeau [Haus Alpenz Walnut Liquer]

 

This is pretty good indeed, and I am enjoying it. I went with Old Tom for the sweetness, and likewise with a blanc vermouth rather than a dry (if I had to go dry, I'd use Vya Whisperdry). Although I love Dolin as my blanc, I'm out of it and it is hard to find, so I recently bought some M&R to try in my Smoke'n'Chartreuse and Tuxedo #2. This stuff is WEIRD, with what is to me a distinct dry chocolate topnote. It is really strong. But, I thought that might be nice with the walnut liqueur, which it is. Haigh reccomends Regan's #6 for the bitters, but I find Angostura to be more orangey and less bitter, and thus more appropriate for how I see this drink/

 

 

Quote:
Originally Posted by cptjeff View Post

My Chrysanthemum is almost gone. This really is a nice drink, though a pain in the ass to spell. Don't know what's next, though a Continental is a leading candidate. Maybe something with gin.

Haven't had a lot of serious cocktails in a while. My sleep schedule has been way off, and I wound up deciding to just go all the way around- stay up longer and longer until I was back on a normal pattern. Worked, but I've been caffeinated heavily and avoiding strong drink for a while.

 

I've never had a Chrysanthemum before - isn't a vermouth cocktail? I love vermouth; what's your choice? Incidentally, I hate having to spell Czechoslovakia, which I do frequently.

Quote:
Originally Posted by cptjeff View Post

Oh, the process is already finished. Hence the strong drink.

Right now, Raison D'Etre while watching the Canes play the Flyers. Considering how the Canes D has been playing so far, I may need to switch to something a little stronger.

But hey, the Flyers just took a penalty, so the Canes' completely useless powerplay can take a shot at it.

 

I enjoy Raison d'Etre very much.

 

~ H

post #11621 of 14027
Quote:
Originally Posted by Piobaire View Post

Long day at work, Mrs. Piob just texted to say she's caught in late meeting, so having a few ounces of my cask aged manhattan. Was put down Nov. 11. Going to pull it out as it's getting both concentrated from evaporation and is aged plenty.

Pio, I'm glad I'm not the only one who takes my SO's 'working late' as the go ahead to pour a glass. icon_gu_b_slayer[1].gif
post #11622 of 14027
Quote:
Originally Posted by Huntsman View Post


I've never had a Chrysanthemum before - isn't a vermouth cocktail? I love vermouth; what's your choice? Incidentally, I hate having to spell Czechoslovakia, which I do frequently.

I enjoy Raison d'Etre very much.

~ H

I'm not picky about vermouth, I just use whatever's cheap, but not too cheap.

And yes, it is a vermouth drink, in the sense that vermouth used to be used like vodka today as a base that stretches out the flavors of the other ingredients. The key interplay is between the Benedictine and absinthe. It's also really simple to make- 2pts dry vermouth, 1 pt Benedictine, 3 dashes asbinthe, which I interpret as one splash, stir and strain. It's a little on the sweeter side, but nicely balanced. Flowery and herbal, it's well named. Originated as the signature drink on the SS Europa.

And Raison d'Etre is a very good beer. Dogfish head came up with a winner on that one. I'll probably be sticking with Yuengling and G&Ts (which reminds me, gotta put some tonic water in the fridge) during the game, though the last one I have of those might sneak its way in there.
post #11623 of 14027
Quote:
Originally Posted by cptjeff View Post

I'm not picky about vermouth, I just use whatever's cheap, but not too cheap.

And yes, it is a vermouth drink, in the sense that vermouth used to be used like vodka today as a base that stretches out the flavors of the other ingredients. The key interplay is between the Benedictine and absinthe. It's also really simple to make- 2pts dry vermouth, 1 pt Benedictine, 3 dashes asbinthe, which I interpret as one splash, stir and strain. It's a little on the sweeter side, but nicely balanced. Flowery and herbal, it's well named. Originated as the signature drink on the SS Europa.

And Raison d'Etre is a very good beer. Dogfish head came up with a winner on that one. I'll probably be sticking with Yuengling and G&Ts (which reminds me, gotta put some tonic water in the fridge) during the game, though the last one I have of those might sneak its way in there.

 

I've become more picky about my vermouth than my base spirit, quite honestly. There are so many vermouths now with such incredibly different flavor profiles. I should drink more vermouth drinks because I enjoy them so much. Recently, some of my family has 'wanted in' on all my cocktailian contretemps, but for medical reasons prefers to stay away from huge amounts of the hard stuff. I've made her a number of vermouth cocktails off the cuff and have been very satisfied with them indeed. '

 

I'll have to give the Chrysanthemum a try; I am a huge fan of benedictine in cocktails (Rob Roy, Widow's Kiss, Monte Cassino, et al.) so it sounds right up my alley.

 

Dogfish is a great brewery; I drink maybe 20 beers a year, and their 90 minute IPA is high on that rotation.

 

~ H

post #11624 of 14027
I'm going to pick up some Pierre Ferrand dry curaçao tomorrow. How is it in a Pegu Club (actually never had one)? Some other cocktail ideas, besides Brandy Crusta or El Presidente for it?

Right now, Dark & Stormy while watching the game. Also a bottle of Robert Weil Riesling kabinett trocken in the fridge. An Old Fashioned or Manhattan in the break.
post #11625 of 14027
I want to get a bottle of Chartreuse, but I don't want to drop $100 getting green and yellow. Which of the two is more useful?
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