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What are you drinking right now? - Page 808

post #12106 of 14333
Speaking of ice balls, I tried something different with mine yesterday. I had a bunch of mint laying around, so I froze a couple leaves in the ball like so.

Doesn't do much, but it looks cool, and I could see it being used for optic purposes with small flowers, etc.

post #12107 of 14333
Quote:
Originally Posted by Piobaire View Post

I am not sure Chartreuse can be compared to a whisky, rum, cognac, etc. I can see stuff with heavy herbals and/or volatile organics in them changing, and at some point, not for the better.
Isn't the alcohol macerated with the dozens and dozens of herbs and then distilled again? I guess that would remove most particles. But then again, essential oils are distilled too and they "age" extremely. So yeah, the comparison doesn't hold.

I'm pretty sure that spirits age in the bottle though, at least to some extent. Pure alcohol, maybe not. But any liquor we're talking about has some sort of "substances" in it that can change chemically. It may hardly be noticeable palate-wise, but chemical change is pretty much bound to happen as long as some sort of energy is "added", like sunshine or shaking the bottle. No?
post #12108 of 14333
2 Cuba Libres
Pastis
Sazerac (Cognac)
Glenmorangie Quinta Ruban
post #12109 of 14333
Do you mean Chartreuse in particular or just herbed liqueur? I'm not sure on C's particular method but for liqueurs Sometimes they're macerated then distilled (sometimes each botanical os distilled separately for blending consistency), sometimes they are put into a hanging basket inside of the still, so the vapor is subtly flavored as it passes through, and sometimes they're aged with the herbs, a la dry hopping.
post #12110 of 14333
4 parts old overholt, 1 part benedictine. 2 dashes angostura, 1 dash orange bitters.
post #12111 of 14333
Tried some Scotch cocktail.

2 oz Famous Grouse
1 oz lemon juice
1/4 oz St. G
1 bsp Maraschino
1 bsp 2:1 simple

Not even that bad.
post #12112 of 14333
Quote:
Originally Posted by b1os View Post

I'm pretty sure that spirits age in the bottle though, at least to some extent. Pure alcohol, maybe not. But any liquor we're talking about has some sort of "substances" in it that can change chemically. It may hardly be noticeable palate-wise, but chemical change is pretty much bound to happen as long as some sort of energy is "added", like sunshine or shaking the bottle. No?

They're going to "age", but not in the positive way that amateurs think. They think "30 year scotch" and "15 year scotch that sits on the shelf for 15 years" are the same idea. But obviously there's a huge difference between sitting in a wooden vat and sitting in a sealed glass bottle. Once they're in the bottle, they aren't getting any better barring weird and weird circumstances. There's plenty of energy around all the time, just from room heat. Oxygen is going to do most of the damage. Some of the compounds with oxidize and the alcohol will slooooowly evaporate out into the air (depending on the seal), but none of that is going to make it any better tasting. Worse if anything.

Wine has entirely different stuff going on in the bottle, and that also confuses people.
post #12113 of 14333
Pretty crazy night over in these parts.

Buyer of one awesome restaurant (a newly acquired friend, kindred soul kinda thing) had his birthday bash at a bar. Bar is one if my better on premise customers, so I bought them a 1/4 barrel of Lagunitas IPA. So in one night I drank awesome craftbeer and made 2 great customers very happy. No ccomplaints here.
post #12114 of 14333
Both are good by the way
http://en.m.wikipedia.org/wiki/Whisky
Quote:
Originally Posted by Piobaire View Post

Nice tipple but there's no "e" in whisky.
post #12115 of 14333
Quote:
Originally Posted by Zacd View Post

Both are good by the way
http://en.m.wikipedia.org/wiki/Whisky
Dude, stop trying to be a smartass. You were talking about Dalmore 18. Get it?
post #12116 of 14333
I had Cab, port then cognac last night.

I might pick up some vintage port to keep around. Is grahams 40 worthwhile?
post #12117 of 14333
Mmmh port. Will have to open my Talyor's 10 soon. Sadly, that's all my budget allows, but it's already pretty good.

I'll just have a G&T tonight. 20 cl Fever-Tree Mediterranean Tonic Water, 7 cl Hendrick's. Slice of lemon or lime--whatever tickles my fancy.
post #12118 of 14333
Quote:
Originally Posted by SkinnyGoomba View Post

I had Cab, port then cognac last night.

I might pick up some vintage port to keep around. Is grahams 40 worthwhile?

Pretty sure the 40 is a tawny and not a vintage.
post #12119 of 14333


Remaining:
post #12120 of 14333
Quote:
Originally Posted by Piobaire View Post

Pretty sure the 40 is a tawny and not a vintage.

This is true,have you opened your '77?
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