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What are you drinking right now? - Page 837

post #12541 of 14192
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?
post #12542 of 14192

Boulevardier. Ice ball a hit too big. But damn that's a hell of a drink!
post #12543 of 14192

Let's see, have been slowly building up the bar and attempting to perfect tastes with a lot of help from this topic. 

 

The purchases from today are: 6 Oskar Blues Old Chub Scotch Ale, Campari, Vida Mezcal, Ransom Old Tom Gin, Cocchi di Torino, & Citadelle Gin, 

 

So, for the introductory post, the cocktails from tonight were my first Negroni with the first taste of Campari (can see taking a few cocktails to get used to this taste) followed by a Last Word which was 1:1:1:1 Ransom Old Tom, Luxardo Maraschino, Chartreuse Verte, & fresh Lime juice, then finally a Manhattan variant I threw together. This consisted of 2:1(in place of normal 3:1) with Rittenhouse BiB and Dolin Sweet Vermouth, followed by placing a cherry and then a Mezcal layer. 

 

Still getting accustomed to the strong flavor profiles of Campari & the Mezcal. Can see lots of possibilities in my future. I believe this finished my golden list of alcohols for my home bar, has finished quite nicely. 

 

Forgot to take a picture of the Negroni & Last Word :/. Although the Ransom added an additional color profile which was very appealing and the taste resulted in my favorite Last Word thus far!

 

 

 

 

 

 

 

 

 

WP_20130727_001.jpg 334k .jpg file
post #12544 of 14192
Yeah to all the Boulevardiers fistbump.gif
post #12545 of 14192
What's the general consensus on the shelf life of vermouth once it's opened? I've heard anything from 2 weeks to 6 months if refrigerated.
post #12546 of 14192
Until it starts to taste bad. Honestly, I've stored bottles of vermouth (Carpano Antica Formula, for example) outside the fridge for a few months and they were still fine. Guess it's case-dependend, but I always store in the fridge now.
post #12547 of 14192
A few IPAs and such. Mojito, Cuba Libre (Pampero blanco). Gavi di Gavi (Beni di Batasiolo).
Edited by b1os - 7/27/13 at 11:56am
post #12548 of 14192
I suggest refrigeration also for vermouth and agree to just use it until you notice oxidation. I solve the problem by buying small bottles. The per ounce purchase price is more but I never end up tossing bad vermouth.
post #12549 of 14192
Dalmore 21 today bounce2.gif
post #12550 of 14192

Sidecar. My lucky cocktail, and my last until I finish the bar exam at the end of the week. Reviewing DUI law now. Fitting.
 

post #12551 of 14192
Quote:
Originally Posted by Huntsman View Post

Sidecar. My lucky cocktail, and my last until I finish the bar exam at the end of the week. Reviewing DUI law now. Fitting.

 

Good luck Huntsman! I just finished off mine yesterday. I sure did not make it through the week without a handful of drinks though!
post #12552 of 14192
Good luck with the final push dood! Hope you have a nice bottle set aside to celebrate.
post #12553 of 14192
noob checkin. I have a bottle of that angostura bitters, and a basic set of the major liquors. What do i do with this stuff?


oh, just drank a iced up glass of William Lawson. Terrible stuff. Well there was no peat really, but that's not the problem, it was sharp, harsh, even when watered down. Tasted too much like cheap corn distal or something. I know it's cheap, and Ralphy on Youtube like it, but I found it barely drinkable.
post #12554 of 14192
Quote:
Originally Posted by Master-Classter View Post

noob checkin. I have a bottle of that angostura bitters, and a basic set of the major liquors. What do i do with this stuff?

Two basic recipes:
Old Fashioned - a small amount of simple syrup (or equal amounts sugar and water), 2 oz rye whisky, 2 dashes of bitters. I like to twist an orange peel over it at this point but usually toss it instead of adding it to the drink.

Manhattan - 2:1 ratio of rye to vermouth (some use 3:1) and 2 dashes of bitters.

Both of these can be made with bourbon but I prefer rye with them.
post #12555 of 14192
DP
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