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What are you drinking right now? - Page 880

post #13186 of 14334
Manhattan.

Don Julio Blanco/Anejo and Nikka From The Barrel. All excellent.
post #13187 of 14334
Manhattan, perfect (half and half red and white vermouth), with about a half ounce of Luxardo thrown in.

Luxardo in a Manhattan is fantastic.
post #13188 of 14334
Quote:
Originally Posted by aravenel View Post

Manhattan, perfect (half and half red and white vermouth), with about a half ounce of Luxardo thrown in.

Luxardo in a Manhattan is fantastic.
Gonna try that out now. Just recently stocked up on Luxardo Maraschino (I'm assuming you're talking about their maraschino and not Triple Sec/Apricot Brandy/Cherry liquor and whatever else they offer).
post #13189 of 14334
Quote:
Originally Posted by b1os View Post

Gonna try that out now. Just recently stocked up on Luxardo Maraschino (I'm assuming you're talking about their maraschino and not Triple Sec/Apricot Brandy/Cherry liquor and whatever else they offer).

I am indeed referring to their maraschino, sorry.

Dash or two of orange bitters is nice too.

Take care that your red vermouth isn't too sweet--youre already getting sweetness from the maraschino, so you have to be careful not to make it too sweet.
post #13190 of 14334
I done fucked up yet again Piob, order my first martini last night, stirred, up with a twist. They didn't have twists, and apparently vodka is the standard at that place instead of gin. Wasn't too good. Will stick with Jameson and ginger ale.
post #13191 of 14334
Quote:
Originally Posted by aravenel View Post

I am indeed referring to their maraschino, sorry.

Dash or two of orange bitters is nice too.

Take care that your red vermouth isn't too sweet--youre already getting sweetness from the maraschino, so you have to be careful not to make it too sweet.
Hmm, I currently have slightly-occidized (too many open bottles, too few drinking wink.gif) Carpano Antica, Cinzano Rosso and "Tempus Fugit" vermouth rosso. Not actually sure which one is most dry. Either way, definitely gonna use Dolin Dry and not a Blanc (I suppose you were referring to a dry vermouth by white vermouth).
post #13192 of 14334
Quote:
Originally Posted by Big Pun View Post

I done fucked up yet again Piob, order my first martini last night, stirred, up with a twist. They didn't have twists, and apparently vodka is the standard at that place instead of gin. Wasn't too good. Will stick with Jameson and ginger ale.
Sorry to hear. I guess it's always a balancing act whether to specify how you like your cocktail prepared. Of course, this greatly depends on the location and the cocktail you're ordering. With a martini, I think it's perfectly acceptable to tell them your preferences since there are so many different ways people prefer theirs. Either way, "not having twists" is unacceptable.
post #13193 of 14334
Quote:
Originally Posted by b1os View Post

Hmm, I currently have slightly-occidized (too many open bottles, too few drinking wink.gif) Carpano Antica, Cinzano Rosso and "Tempus Fugit" vermouth rosso. Not actually sure which one is most dry. Either way, definitely gonna use Dolin Dry and not a Blanc (I suppose you were referring to a dry vermouth by white vermouth).

I use Dolin Dry for my dry. Yeah, I meant dry, not white. I am really not doing well with giving clear instructions tonight apparently...
post #13194 of 14334
Quote:
Originally Posted by Big Pun View Post

I done fucked up yet again Piob, order my first martini last night, stirred, up with a twist. They didn't have twists, and apparently vodka is the standard at that place instead of gin. Wasn't too good. Will stick with Jameson and ginger ale.

Serious question, how does a place not have twists? Its just lemon peels. I presume they had lemon slices?

Anyways, I don't blame you for not liking whatever you got.
post #13195 of 14334
Quote:
Originally Posted by aravenel View Post

I use Dolin Dry for my dry. Yeah, I meant dry, not white. I am really not doing well with giving clear instructions tonight apparently...
Haha, no worries. I knew what you meant. Now off to prepare the Manhattan.
post #13196 of 14334
Quote:
Originally Posted by aravenel View Post

I am really not doing well with giving clear instructions tonight apparently...
But seriously, are the .5 oz of Luxardo with regards to the standard 2 oz:1oz bourbon/rye:vermouth? I get what you like about the added maraschino. Still a bit sweet for me so I've got to tweak a bit. Maybe just 1/4 oz next time.
post #13197 of 14334
Quote:
Originally Posted by b1os View Post

But seriously, are the .5 oz of Luxardo with regards to the standard 2 oz:1oz bourbon/rye:vermouth? I get what you like about the added maraschino. Still a bit sweet for me so I've got to tweak a bit. Maybe just 1/4 oz next time.

I do about 2.5 oz of rye (Rittenhouse, which is 100 proof) so its a bit less sweet. You definitely have to watch the sweetness. I definitely like they way they play together though.
post #13198 of 14334
Quote:
Originally Posted by Big Pun View Post

I done fucked up yet again Piob, order my first martini last night, stirred, up with a twist. They didn't have twists, and apparently vodka is the standard at that place instead of gin. Wasn't too good. Will stick with Jameson and ginger ale.
You need a better bar.
post #13199 of 14334
Three Corpse Reviver #2. (Luxardo, Hayman's 1850 Reserve, "Tempus Fugit" Absinthe Brevans) Two of which with Kina L'Avion d'Or, one with Cocchi Americano. Hard to tell which I prefer.
post #13200 of 14334

Fresh desert sage picked on hike today at Mt Laguna, muddled with lemon from my tree, splash of dark maple syrup, For Roses single barrel, crushed ice and seltzer. Refreshing.
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