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What are you drinking right now? - Page 867

post #12991 of 14578
Picked up some Sazerac Rye and Willet 4 year Rye the other day. Got into the Willet a little bit last night. Definitely a LDI rye. The family resemblance is quite apparent.
post #12992 of 14578

Manhattan. Sazerac 6, Cocchi Vermouth del Torino, Fee Bros Whiskey Barrel Aged. Pretty damned nice.

 

~ H

post #12993 of 14578
^ that sounds great H! me I'm swilling some bootleg sangria!
post #12994 of 14578
Drinking my first Diamondback.

Yall... Whoa. This is a seriously stiff drink. I mean, I knew it was going to be stiff... But I didn't *know* it. Strangely compelling, though.
post #12995 of 14578
Quote:
Originally Posted by aravenel View Post

Drinking my first Diamondback.

Yall... Whoa. This is a seriously stiff drink. I mean, I knew it was going to be stiff... But I didn't *know* it. Strangely compelling, though.

I've never had one either... what spirits did you use aside from the green chartreuse?
post #12996 of 14578
Its Friday afternoon and the sun is over the yard arm. A large Hendricks and Tonic with cucumber then a nice bottle of Bay of Fires Tasmanian pino noir with the wife.
post #12997 of 14578
Quote:
Originally Posted by Kid Nickels View Post

I've never had one either... what spirits did you use aside from the green chartreuse?

Chartreuse (110 proof), applejack (100 proof), rye (100 proof). .5:1:1.5.
post #12998 of 14578
post #12999 of 14578
Drink is the only upscale bar I've been to that actually spends a good amount of effort into making their ice cubes. They were perfectly clear and the bartenders spend a good 3-4 minutes carving them out from huge blocks of ice whenever they have down time. Then when they're done, they toss 'em into a bucket in the freezer.

When I asked the bartender whether they make their own ice, she said they outsource it and just buy huge blocks from some company. Must be expensive, I'd imagine.
post #13000 of 14578
Sculpin
post #13001 of 14578
Just had a Last Word. Now a Jack Rose (or two).
post #13002 of 14578
Talisker 175 tonight.
post #13003 of 14578
B&B cocktail. 2 parts brandy (Gran Duque d'Alba), 1 part Bénédictine. Just pour over a large ice cube into a well-chilled tumbler. Obviously sweet but definitely interesting.
post #13004 of 14578
sucaba (abacus)
post #13005 of 14578
I am pretty retarded. I just realized sucaba is abacus spelled backwards
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