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What are you drinking right now? - Page 788

post #11806 of 16380
Originally Posted by Rambo View Post

licorice? huh, never got that in a Draak before. not one of my favorites either tbh.
Maybe you've missed the past discussions, but it's what I taste. Apparently it's the yeast. Extreme liquorice notes to my taste.

Today: Westmalle Tripel. La Trappe Isid'or. Vesper (three parts Beefeater 94 proof; one part 80 proof Smirnoff Black, one tsp Lillet blanc). Moeder Overste Tripel. Martini (three parts Citadelle, one part Dolin dry, one tsp olive brin, Sicilian green olive as garnish).
post #11807 of 16380
Added a Tesseron 73 to the bar.
post #11808 of 16380

^ Can you get some Tempus Fugits Kina l'Avion D'Or in Germany? Or Cocchi Americano? Either can really take the Vesper to a whole new level, when used in place of the Lillet.


Incidentally, I picked up some Smirnoff Black while in Tokyo; once I get over this damnable cold I will try some and see if it meets the recollection of my memories.


~ H

post #11809 of 16380
Margaretas made with tequila, fresh lime juice and agave syrup.
post #11810 of 16380
Originally Posted by pocketsquareguy View Post

Margaretas made with tequila, fresh lime juice and agave syrup.

agave? I feel like quoting Archer here...
post #11811 of 16380
Originally Posted by cptjeff View Post
No, but not quite what I'm looking for. I want drinks that are shaken and served in a cocktail glass, and both of those seem to be rum, lime, and different types of syrup. I'm looking for the rum world's version of a corpse reviver #2. The vast majority of the rum drinks I find are very much in things that are easy to pigeonhole as tropical in one way or another, and while I understand that that's true to rum's origin, I want to figure out ways to use it more broadly, not least because a lot of those drinks, while wonderful in their own right, don't seem quite right outside of summer.

Oh, that sounds yummy. Have you tried just that? I am stream of consciousness thinking 1.75 oz El Dorado 3yr (upping it a bit as it is mild), 0.75 oz 50:50 lemon/grapefruit juice, 0.50oz Blanc Vermouth (Dolin, preferably, M&R tastes like chocolate), and the requisite quantity of Cointreau as necessary to adjust the sweetness (though I might use some simple to balance it if it would require too much modifier). Maraschino or St. Germain might be good subs for the modifier -- can't be anything that is too heavy since rum is so delicate. St. Germain particularly, as it goes well with grapefruit, but the lychee note might take it in that floral/tropical direction. Yes, it borrows from the Hemmingway a bit, but rum is yummy with grapefruit.


~ H

post #11812 of 16380
I meant more in spirit, not so much in recipe, but you're probably right, that is worth a try. nod[1].gif

Another night though, I need to get to bed soon.
post #11813 of 16380
Can Velvet Falernum potentially turn bad? It's been opened a few months ago. Today, it was cloudy, and I thought of mold. A quick shake returned it to a homogeneous state, so I figure that the cloudiness was caused by precipitation. Nonetheless, it has "just" 22 proof, so I was wondering whether that's enough to make it resistant to bacterias and such. I figure yes, but maybe someone knows for sure. Do you store it in the fridge?
post #11814 of 16380
Made my first ever Sazerac.
2 oz. Alberta Springs 100% rye, rinse of Vieux Pontarlier absinthe, 3 dashes Peychaud's bitters, half dash Angostura bitters, sugar cube, lemon peel.

Thoughts: I normally hate licorice, so the combined smell of the Peychaud's and absinthe turned my nose up a little, but the taste was not redolent of licorice and the baking spice flavours of the rye came through on the palette. A Fresher lemon would have helped even more with the fragrance of the lemon cutting the licorice smell, but it was quite tasty all in all.
post #11815 of 16380
Last night dropped in at the Big Sur Inn right along the coast of HWY1 for a Lillet Blanc aperitif and to enjoy the fire.

This road house was built in the 30's and still has several guest rooms as well as breakfast and dinner.

post #11816 of 16380
post #11817 of 16380
Margareta at Napenthe in Big Sur

post #11818 of 16380
Corpse Reviver No. 2

Broker's Gin
Lillet Blanc
Vieux Pontallier Absinthe
post #11819 of 16380
Westmalle Tripel for dinner (Sauerkraut, Weißwurst, Leberkäse, Leberknödel, pretzel, sweet mustard--good match).
Tina Pfaffmann's N°9 Riesling and two of Loimer's Grüner Veltliners before and after dinner. Later a cocktail.. probably a Manhattan. Maybe a Ranglum.
post #11820 of 16380
Rocheforte 6 for me last night. Good stuff.
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