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post #12526 of 14718
I haven't tried bitters with it yet. This will require another round of experimentation tonight. devil.gif
post #12527 of 14718
Bitters really make a drink, IMO.

Nil, try some Noilly Pratt or Punta Mes as they both come in 375ml and 750ml.
post #12528 of 14718
For me, bitters in the Negroni and variants is very vermouth dependent. I like a winter vermouth with the gin, and an earthier vermouth with the bourbon - Cocchi Vermouth del Torinoz if I have my druthers.

Anyway, quick Mexican tonight and a Mezcal old fashioned with Del Maguey Chichicapa. Very nice.

~H
post #12529 of 14718
I've heard good things about Punt e Mes. How does it compare to similar vermouths in the lower price bracket?
post #12530 of 14718
Quote:
Originally Posted by Huntsman View Post

Shared Boulevardiers with my gf last night while studying. So good. Only had one, which sucked - two would have been perfect.

Bar exam? Tis the season.

Make sure you celebrate like a boss afterwards!
post #12531 of 14718

Can't wait to try this bourbon and campari cocktail - just high life for me tonight though.

post #12532 of 14718
Miller cans... My favorite shite beer. A place I hit in San Francisco had a shot of Templeton Rye and bottle of Miller for $5 last spring. This summer's been about Dale's Pale Ale 20oz and Sculpin cans though. Otherwise, Havana Club Cuba Libres, Mojitos, etc... Gonna' switch to the Boulevardier with High West BouRye next. Don't wanna' miss out! What's the consensus on a readily available vermouth for it? To be honest, I usually go for half bottles of Martini Rossi for Negronis, etc. Don't drink the stuff fast enough for 750ml.

Just saw Piobair's rec above. Will try.
Edited by cocostella - 7/25/13 at 7:45pm
post #12533 of 14718
Quote:
Originally Posted by ama View Post

Quote:
Originally Posted by Huntsman View Post

Shared Boulevardiers with my gf last night while studying. So good. Only had one, which sucked - two would have been perfect.

Bar exam? Tis the season.

Make sure you celebrate like a boss afterwards!

You are well informed! Yes, the bar. For the moment, my celebration plans are mainly....sleep, but I'm sure ill work up something better when I wake up!
post #12534 of 14718
Punt e mes is good. Like it better than martini rossi

I too had a boulevardier. The Breslin in the ace hotel in nyc had it as one of their seasonal classic cocktails. Was actually quite nice. Like it better than the negroni.
post #12535 of 14718
Quote:
Originally Posted by Huntsman View Post

You are well informed! Yes, the bar. For the moment, my celebration plans are mainly....sleep, but I'm sure ill work up something better when I wake up!

Unfortunately, or perhaps fortunately, I'm better than well informed. I'm sure you'll be fine, though it won't feel that way when you walk out of there.
post #12536 of 14718
Quote:
Originally Posted by Huntsman View Post


You are well informed! Yes, the bar. For the moment, my celebration plans are mainly....sleep, but I'm sure ill work up something better when I wake up!

 

I recommend drinking immediately after - it's funny how easy it is to get hammered after the bar.

post #12537 of 14718
I made an Aviation last night with Creme de Yvette instead of Creme de Violette. I have a bottle of Creme de Yvette and I realized that I need to start working my way through it.

Any other recommendations for recipes using it?
post #12538 of 14718
Havanna Club 3 anos with lime and mineral water. I had put spearmint in it and discovered that it is not suited unlike mentha rotundifola (variegata) that is usually used for mojito etc; former is too weak and overshadowed by the taste of the other ingredients. Spearmint is better for drinking with pure water...
post #12539 of 14718
Mojitos etc. (Ron Varadero Anejo Reserva)
post #12540 of 14718
Made a copy of Death & Co.'s 'C u r e F o r P a i n'. A phenomenal choice for a late bar study night. I last tried making this when I had some Port hanging around, leftover Quinta do Noval 1999, but there were just a few drops and it is gone. So:

1.25oz Sazerac 6 rye
O.75 oz Stagg (really, I know that's a sad thing to do to it)
0.75oz Vya Sweet Vermouth
O.5oz white crime de cacao
0.375oz Campari

Orange rind as garnish, which is essential.

This thing is really singing for me tonight, as the chocolate notes doing battle with the Campari against the background of a rye/bourbon Manhattan, essentially, is quite remarkable. Something about the woodiness of the Stagg really holds it together. Freaking excellent.

Now, back to third party ripoff.

~ H

Quote:
Originally Posted by denning View Post

I made an Aviation last night with Creme de Yvette instead of Creme de Violette. I have a bottle of Creme de Yvette and I realized that I need to start working my way through it.

Any other recommendations for recipes using it?
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