What are you drinking right now? - Page 778
You are too kind, thank you. Dolin makes a lovely dry and blanc. Cointreau, I find, is the most essential mixer to me.
The Smoke and Chartreuse was originally made with Laphroaig 10, so I'm sure it will be fine. The only expression I stock is the 18, hence its inclusion. I, too, love scotch cocktails, but good ones are very few and far between. I've had the Blood and Sand on a number of occassions, and have never found it effective (I find orange juice cocktails in general to be a little flat), so I have always read with interest your stories of Le Lion. Absent the OJ, however, I don't really think it is a Blood and Sand. Interested to hear what you find out. Do you think they might have ginger syrup? My favorite scotch cocktail at present is the superlative Pennicillin from Milk & Honey in NYC -- Ginger-Honey syrup, Lemon, Scotch, with a float of something smoky. Everything that a cocktail is supposed to be.
I know I'm not anywhere near as experienced in cocktails as you, and I know you are not a fan of the place but I found the Blood and Sand at Alembic to be exceptional.
If you enjoyed it and it was honestly made with honest ingredients, then that is all the experience you need! I would go back to Alembic, I think, perhaps time has softened my stance -- I really did not have an opportunity to judge their cocktails on their merits. My problem was the attitude, and that could have been the day, whatever.
Anyway I find it puzzling that I do not enjoy the Blood and Sand; I picked up some oranges the other day, with the intention of trying some more orange juice cocktails (this week has seen the Calvados Cocktail, the Abbey Cocktail, and the Communist Cocktail); perhaps I will try one tonight. I have a Carra Carra left, and some of the intense Rothman and Winter Cherry liqueur that should serve better even than Heering.
Boudreau is a pretty solid bartender, when he is not getting alll molecular. I really wanted to go to Vessel when he presided over it, and expect that Canon will be great. Someday. I love Punt E Mes, especially in the wonderful Red Hook, but it is not a vermouth for everything -- it is very bitter, though rich in blackfruits. I really have a hard time with a 'favorite' vermouth; I've moved from Carpano Antica Formula to Cocchi Vermouth del Torino for any Manhattan/Vieux Carre cocktail, and still have use for Vya or Dolin Rouge for various others. Vermouth to me can affect a cocktail so much more than the main spirit! I freaking love the stuff.
This is the line-up for a tasting of Islay whiskies I will hold tomorrow in Warsaw. I've drunk this yesterday to make sure I know them in and out. It is really hard to present such powerfull aromas and flavors to a group of people who encouter them for the first time. And it's five in a row! We'll see how it works!
Great bourbon, and cool story behind the distillery and process.
I am drinking Col. E.H. Taylor straight rye, straight. Very good, probably my favorite rye, even more so than the Van Winkle Family Reserve that used to occupy my top spot.