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What are you drinking right now? - Page 825

post #12361 of 14192
Wanted to try another cocktail with The Botanist and opted for a Bijou.

3 oz The Botanist
1 oz Green Chartreuse (LabelKing, are you listening?)
1 oz Noilly Prat sweet vermouth
2 dashes Piob #1 Bitters

Stir in mixing glass, strain into chilled cocktail glass.

Everything combines for a peppery/green peppery vegetal yet beefy drink. Not something I would have more than one or two of in an evening but enjoyable.
post #12362 of 14192
Finchs fascist pig. Sweet sweet nectar.
post #12363 of 14192
Quote:
Originally Posted by kwilkinson View Post

Wait does a pimms cup have gin? Regardless, delicious drink. 1:1 pimms and gin, ginger ale, and lemon.
Pimm's #1 is gin-based, so I don't "dilute" it. 1 part Pimm's and 3 parts ginger ale, slice of lemon for me. But also delicious with some strawberry, mint, cucumber, orange. I had my first with lemonade but ginger ale is much better. Lemonade makes it almost cloying.
post #12364 of 14192
They don't make any of the other pimm's any more correct?
post #12365 of 14192
I think #3 is still around (Winter Cup) and #6 according to Wikipedia too.

I'm still a bit confused as to why no other major distiller sells something similar to Pimm's #1. Plymouth tried (Fruit Cup), but they just sell it at their distillery. Here's an improvised Pimms' #1 recipe. http://www.artofdrink.com/archive/popular-cocktails/pimms-cup/
Quote:
1 oz Plymouth Gin
2/3 oz Sweet Vermouth (Red)
1/3 oz Dry Vermouth (White)
1/4 oz Triple Sec or Cointreau
3 Dash Regan's Orange Bitters
post #12366 of 14192
More Espresso & Tonic water. Tastes pretty good. Foams like crazy. And when I say crazy, I mean crazy.
post #12367 of 14192
Black Maple Hill Bourbon last night.

And espresso and tonic water, very interesting!
post #12368 of 14192
post #12369 of 14192
Quote:
Originally Posted by Piobaire View Post

Interesting article on Black Maple. I have a bottle and enjoy it. http://spiritsjournal.klwines.com/klwinescom-spirits-blog/2012/7/13/the-story-of-black-maple-hill.html

Thank you Piob, I was actually just looking for that article! Any bourbon recommendations by the way? I am a bit of a bourbon noob, but looking to branch out a bit.

Has anyone tried the new Ardbog yet by the way?
post #12370 of 14192
Quote:
Originally Posted by Newcomer View Post

And espresso and tonic water, very interesting!
You've tried it? Glad you've liked it. It's definitely interesting and tastes much better than it sounds like.
post #12371 of 14192
Can't believe Piob would lower himself to the class of whiskEy.
post #12372 of 14192
Quote:
Originally Posted by b1os View Post

You've tried it? Glad you've liked it. It's definitely interesting and tastes much better than it sounds like.

No I actually have not yet, but I love espresso, and I love tonic water. I have never even thought about it. I am going to whip out the ole' Pavoni later today perhaps. This gives me a reason to actually use it, the gigantic pain in the ass that it is.
post #12373 of 14192
Quote:
Originally Posted by kwilkinson View Post

Can't believe Piob would lower himself to the class of whiskEy.

laugh.gif
post #12374 of 14192
So, I need some alternatives for well bourbon. Not too expensive, Woodford Reserve is already a premium mixer at 45 € / liter. Currently using Four Roses, 20 € / liter, which is about as good as it can get regarding QPR. I like Maker's Mark ok, and will pick up a bottle at 19 € (0.7 liter), but it's not great either. Elijah Craig 12 is also on budget. I remember it as being not very versatile, but I think it may be a good mixer for highballs (ginger ale). If you guys got some recs, let me know.

Speaking of which, bourbon highball right now. And a Cuba Libre or "Pimm's" Cup (wanna try the improvised recipe) afterwards.
post #12375 of 14192
Quote:
Originally Posted by b1os View Post

Quote:
1 oz Plymouth Gin
2/3 oz Sweet Vermouth (Red)
1/3 oz Dry Vermouth (White)
1/4 oz Triple Sec or Cointreau
3 Dash Regan's Orange Bitters
Not even close (Broker's/Cinzano Rosso/Dolin dry/Cointreau/TBT orange bitters). I have a feeling that Ramazotti will help replicate the taste.
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