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What are you drinking right now? - Page 901

post #13501 of 14330
Quote:
Originally Posted by Gibonius View Post

It's worked best with fresh squeezed blood orange for me. I've never found it to work at all with anything except fresh squeezed, but the blood orange is a good touch.

I didn't understand any of these old OJ cocktails (the Monkey Gland is a worse offender than the Blood and Sand) at all until I got hold of some Seville oranges. I suspect (and have done no research to prove) that oranges used to be much more sour than our modern navel oranges. All of the old orange juice cocktails benefit greatly from a 50% lemon juice substitution or the addition of citric acid.
post #13502 of 14330
Quote:
Originally Posted by indesertum View Post

friends came over for lunch so i made some fresh ginger juice and had a penicillin (didn't have cheap scotch so i made it with jw gold and uigeadail). for some reason the ginger juice wasn't as spicy as i wanted it but it was fraggin excellent

I hope they were good friends. I love PCNs dearly, but they're usually made of Black Bottle and Pig's Nose in my house...
post #13503 of 14330
yeah i realize that i have a pretty big hole in my collection in regards to cheaper well scotches for cocktails, but i rarely make cocktails with scotch

wow black bottle seems like a great deal for a peated scotch. will keep an eye out for that
post #13504 of 14330
Quote:
Originally Posted by indesertum View Post

wow black bottle seems like a great deal for a peated scotch. will keep an eye out for that

It's a really solid islay blend for the price; great for rinses and islay cocktails. Beats the hell out of rinsing with Lag 16, which is what I was doing before.
post #13505 of 14330
Lol. I was thinking of benriach 10 for something nice to drink that I wouldn't mind using in cocktails. This sounds better

What cocktails do you use peated scotches in?
post #13506 of 14330
Quote:
Originally Posted by b1os View Post

That does not look like a Sazerac.

Yes, I should have specified that I asked for it on rocks, as that was the mood I was in.
post #13507 of 14330
Quote:
Originally Posted by indesertum View Post

What cocktails do you use peated scotches in?
Aside from the Penicillin, an Islay rinse is a
great addition to brown/bitter/stirred drinks (try it with a Manhattan, for starters) and many sours.

It's also great in an old school toddy or hot Whisky punch.
post #13508 of 14330
Quote:
Originally Posted by turkoftheplains View Post

Aside from the Penicillin, an Islay rinse is a
great addition to brown/bitter/stirred drinks (try it with a Manhattan, for starters) and many sours.

It's also great in an old school toddy or hot Whisky punch.

A peaty, blended scotch is also perfect for something like the Bobby Burns, which is one of my favorite cocktails.
post #13509 of 14330
Mojito among other things.
post #13510 of 14330
Albert Mathieu
post #13511 of 14330
Huntsman's White Martini
post #13512 of 14330
Police those garnishes
post #13513 of 14330
After my biweekly beer tasting I went to attaboy. They had byrrh so I had a byrrh cocktail. Basically an old pal with byrrh instead of Campari. Also had a trinidad sour. Now gearing up for a jungle bird
post #13514 of 14330
Quote:
Originally Posted by indesertum View Post

After my biweekly beer tasting I went to attaboy. They had byrrh so I had a byrrh cocktail. Basically an old pal with byrrh instead of Campari. Also had a trinidad sour. Now gearing up for a jungle bird

The first time I ordered a Trinidad Sour I really thought it was someone's idea of a joke. The fact that it's a fantastic drink apart from its cheekiness sets it apart. It's also nice to look at.
post #13515 of 14330
Yeah the foam from fresh orgeat was very nice. I thought he put egg whites in at first.

Also made me realize angostura bitters aren't very bitter at all

Honestly I'm throwing kinda obscure cocktails at him and he already knows everything
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