What are you drinking right now? - Page 779

Glenmorangie nectar D'or, followed by Quinta Ruban.

Oh Tesseron, how I would like to open you....and drink the contents! I'm on the wagon tonight, only drinking prosecco.

Oh Tesseron, how I would like to open you....and drink the contents! I'm on the wagon tonight, only drinking prosecco.

Glenfarclas 12 yo. Neat. One of my recent favorites.

After the recent discussion with b1os, I decided to try the great Blood and Sand Design of Experiments. Three people. Seven Blood and Sand variants. They all sucked. Some were OK, and drinkable, even decent, but none popped. None made me want to make one again at a future time.

Tesseron followed by Fillioux, then switched to scotch for a glass of Glenmorangie Quinta Ruban and finally Glenmorangie nectar D'or.

That's really weird. Admittedly, I've never had it with OJ, but I still couldn't figure it would be very off. FWIW, at Le Lion, back when they used OJ, they made it with Laphroaig 10. And maybe it's the Guignolet de Dijon (though with three different cherry liquors at hand it shouldn't be a problem)?!

 

Which Tesseron and Fillioux? I thought I liked Tessaron a lot (I have the Lot 53 Perfection), but I find it really woody, like the Stagg of cognac now.

 

 

So your B&S was translucent, not opaqued by juice at all? I once heard of one made with marmalade, which seems reasonable but is still really out there. The three cherry liqueurs were all very different with the Rothman & Winter being so incredibly bright that I wonder if it is artificially flavored at all. I have a fourth, but did not want to open it.

 

~ H

anyone have any idea what proportions to use for a Frank Lloyd Wright?

Bourbon, nocino, pear liqueur, bitters and Islay whisky

I can't find any recipe on the internet

I'm guessing 2 parts bourbon, 1 part each liqueur, 2 dashes bitters and a barspoon float of the scotch?

Sounds reasonable to me, though it might wind up a tad on the sweet side. Try it and see. If it's not on the internet somewhere, it's probably the invention of the bar or friend you got it from, so you gotta ask them or guess.

Yup, no juice. Like I said, last time I've had it there (couple months) I actually asked the bartender (Mario Kappes) whether they use juice -- he declined. A couple weeks ago I've read a blog post from Jeffrey Morgenthaler about his visit at Le Lion, back in 2008, where he had the Blood & Sand, made by Mario Kappes, with OJ. So yeah, a little weird, and I agree with you that the lack of OJ makes it a different drink, since it's a classic cocktail. Jeffrey Morgenthaler's Amaretto Sour on the other hand, that includes bourbon, which many people find offending and think shouldn't be called an Amaretto Sour anymore, is legit imo, and I enjoy the SmallScreenNetwork video he released about it (and the people's rants).

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Pegu Club. I like it quite a bit.

What brand makes a good grocery store (RE: not Whole Foods) brand of ginger ale? Are the only options Schwepps and Canada Dry?

You can get Reed's at Trader Joes, and occasionally other grocery stores. It's pretty good, decent spice to it.

Reed's is good but I don't have a TJ's around here, so its only available at WF or Total Wine.

Huntsman, I had a friend over who wanted to taste test some everyday drinks, so it was the 1990 Tesseron and the young Fillioux. The Fillioux was great, the Tesseron did not offer much interest. I have ordered a bottle of Camus VSOP to compare as well.

The 53 is well reviewed, but I have nt had it.