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What are you drinking right now? - Page 826

post #12376 of 14111
Just made a Corpse Reviver #1. Meh.

I need to memorize some bartending stuff like:

spirit + water + sugar = sling

sling + bitters = cocktail

etc.
post #12377 of 14111
Okay, now an Amareto Sour:

1.5 oz Amaretto
.75 oz Maker's Mark
1 oz lemon juice
.5 oz simply syrup
1 egg white

I did a dry shake in a Cobbler then with ice. Double strained into a rocks glass over ice. Very nice and frothy.
post #12378 of 14111
Drinking a Weihenstephaner Vitus after a long campaign of wine and gin & tonics.
post #12379 of 14111
Quote:
Originally Posted by Piobaire View Post

Just made a Corpse Reviver #1. Meh.

I need to memorize some bartending stuff like:

spirit + water + sugar = sling

sling + bitters = cocktail

etc.

There is a reason only the #2 is remembered. One of which I had earlier tonight. However, I'm currently polishing off a half and half mixture of sweet and dry vermouths, over ice, with a dash of lemon juice, whatever the hell you want to call that. I somewhat remember there being some question on that subject a while back, and no definitive result.
post #12380 of 14111
Rhubarb Tea from Art in the Age of
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post #12381 of 14111
William Grant product. That new line has some duds.
post #12382 of 14111
Quote:
Originally Posted by Bhowie View Post

William Grant product. That new line has some duds.

So did the old line!
post #12383 of 14111
Roof Garden Cooler
post #12384 of 14111
Mint Julep. 'Tis the season.
post #12385 of 14111
Quote:
Originally Posted by cptjeff View Post

Mint Julep. 'Tis the season.

The mint patch in my yard is expanding aggressively, and it is my patriotic duty as an American to utilize it in enough drinks to keep the growth at bay.
post #12386 of 14111
Pimm's Cup and a few bourbon highballs.
post #12387 of 14111
Anything with Campari in it. This mostly means Negronis or Boulevardiers. So great with the hot weather.
post #12388 of 14111
Quote:
Originally Posted by aravenel View Post

Anything with Campari in it. This mostly means Negronis or Boulevardiers. So great with the hot weather.
Never actually had a Boulevardier so far. Just made one with 1oz Four Roses/1 oz split of Cinzano Rosso and Carpano Antica/1 oz Campari, 3 drops of TBT orange bitters (out of oranges). Not bad, maybe a tad too sweet. Probably better with a less "smooth" bourbon.
post #12389 of 14111
Quote:
Originally Posted by b1os View Post

Never actually had a Boulevardier so far. Just made one with 1oz Four Roses/1 oz split of Cinzano Rosso and Carpano Antica/1 oz Campari, 3 drops of TBT orange bitters (out of oranges). Not bad, maybe a tad too sweet. Probably better with a less "smooth" bourbon.

I do prefer rye--cuts down on the sweetness, and the spiciness is a great complement. I actually pretty much only use rye in mixed drinks.

I also prefer about a 1.5:1:1 ratio, maybe even closer to 1.75.
post #12390 of 14111
Yeah, the thing is that rye is hardly available and sickly overpriced in Germany for some reason (Sazerac 6 is 50€!). The situation's finally about to improve though, so I may pick up a bottle of Rittenhouse rye.
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