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post #11656 of 14225
I had some Hudson four grain last night (well not some, but a lot) and it was awesome
post #11657 of 14225
Quote:
Originally Posted by Huntsman View Post


 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The Smoke and Chartreuse was originally made with Laphroaig 10, so I'm sure it will be fine.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.

~H

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.
post #11658 of 14225
Quote:
Originally Posted by Canvas08 View Post

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.


~ H

post #11659 of 14225
I think the punt e mes in Alembic's version played off the oj well and made the citrus taste less "flat"
post #11660 of 14225

Punt e Mes, eh? That is interesting. Will try.
 

post #11661 of 14225
Quote:
Originally Posted by Huntsman View Post

Punt e Mes, eh? That is interesting. Will try.

 

Jamie Boudreau swears by this vermouth these days.
post #11662 of 14225

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.

 

~ H
 

post #11663 of 14225
I would agree with that. I seem to tend to cycle depending on what my current preferred cocktail is. I'm still on a Noily kick with Citadelle gin or Tito's vodka.
post #11664 of 14225
Hunts, thanks for the recipes. I enjoyed them both. Have you tried cask aged gin? Hayman's, for example (I think just three to four weeks) or Citadelle's réserve gin (six months of aging)?
post #11665 of 14225
Quote:
Originally Posted by Piobaire View Post

I would agree with that. I seem to tend to cycle depending on what my current preferred cocktail is. I'm still on a Noily kick with Citadelle gin or Tito's vodka.

I assume dry Noilly there?
post #11666 of 14225
Quote:
Originally Posted by Gibonius View Post

I assume dry Noilly there?

For sure. 4 oz spirit, 1 oz Noilly, two bar spoons of brine, dash orange bitters, three olives.
post #11667 of 14225
Lagavulin 16 as I prepare for my first tornado.


I miss earthquakes...
post #11668 of 14225

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!

 

post #11669 of 14225
Quote:
Originally Posted by Big A View Post

I had some Hudson four grain last night (well not some, but a lot) and it was awesome

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.
post #11670 of 14225
Pegu Club.

I never realized how easy it was to make simple syrup by shaking it, no heat whatsoever. It's done in less than a minute.
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