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post #13591 of 14194
Quote:
Originally Posted by b1os View Post

Four Roses Single Barrel



Later, a Mint Julep and a Whiskey Soda with Buffalo Trace.

 



Are you strict about using a proper Julep glass for the drink? Wondering if regular glass would be terrible as a substitute...
post #13592 of 14194
i dont understand how a julep cup would make it taste better. i thought it was just tradition
post #13593 of 14194
I deplore mint juleps.
post #13594 of 14194
It's tradition. I use a normal glass.
post #13595 of 14194
mint juleps are wonderful
post #13596 of 14194
My mint patch isn't growing yet because of this atrocious weather. Foiled again!
post #13597 of 14194
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

 

Pennicilin is the bomb. I really love it with Glenmorangie Nadurra (just the regular) with the float of Caol Ila.

 

Quote:
Originally Posted by turkoftheplains View Post
 
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.

 

I would love to even see a Seville Orange. Likewise, for me, all the orange juice cocktails are complete flops.

 

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.

 

 

There is also the incredible Smoke and Chartreuse. It's not my cocktail, but I have changed it so radically from the original that this recipe is.

 

1.25 oz. Yellow Chartreuse

0.75 oz Dolin Dry Vermouth

1.0 oz Dolin Blanc Vermouth (do not substitute M&R Blanco, which tastes like chocolate)

0.375 oz peaty scotch (I use Laphroaig 18)

Float of Laphroaig 18

 

*

 

Rusty Nail, Scotch Old-Fashioned, a Scotch Improved (or Fancy), Scotch Sour, etc.

 

 

Quote:
Originally Posted by Bhowie View Post

Police those garnishes

 

Oh, I like them!

 

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

 

Quote:
Originally Posted by indesertum View Post

Welp turns out he used picon club and not byrrh grand quinquina. Not the same? Picon supposedly is gentian, quinquina, and oranges

Was actually very good. Loved the bitteriness of it

 

Yeah, radically different -- Byrrh is a red wine quinquina, where Picon is, essentially, an orange amaro.

 

Quote:
Originally Posted by Newcomer View Post

Huntsman--I have to say, never been the biggest Martini fan. But your White Martini is absolutely excellent. Very, very drinkable. Refreshing and tasty.

 

Glad you enjoyed it!

 

Quote:
Originally Posted by denning View Post

Aviation
Two different pictures, realizing that the second one looks like grape soda. That's lighting and angle for you. I suppose I never claimed to be a photographer.


 

Which Violette do you have?

 

Quote:
Originally Posted by cptjeff View Post

I suspect they're expecting frat boys to buy the 151, and that crowd's not gonna notice or care if it's different. Generally, the people who buy 151 proof rum want to get hammered really fast, or want something flammable to play around with. In either case, taste is a secondary concern.

 

Lemonhart 151 is actually quite yummy, and one of the reasons tiki drinks use such high proof rum is that they also have a lot of fruit juices in the cocktails that are not as strong as lemon juice, so higher proof is required to pull flavor out of those juices.

 

Quote:
Originally Posted by Gibonius View Post

My mint patch isn't growing yet because of this atrocious weather. Foiled again!

 

This atrocious weather is foiling many things.

 

~ H

post #13598 of 14194
Quote:
Originally Posted by Huntsman View Post

Which Violette do you have?
~ H

Just Rothman and Winter. The other picture was a better representation of the colour.
post #13599 of 14194
Quote:
Originally Posted by denning View Post

Just Rothman and Winter. The other picture was a better representation of the colour.
What do you mean, "just"? As far as I know, it's the benchmark.

This has been said a few times already, but whatever you do, do not buy The Bitter Truth's Violette--all their other products are great though. Don't buy Tempus Fugit's either; it's very different, and makes a very interesting L'Aviation Cocktail, but is no substitute for R&W's.
post #13600 of 14194
I suppose I meant, "just" as in the regular standard, none of the other ones as I have listened to your conversations regarding the other variants over time.
post #13601 of 14194
Gotcha. Sometimes the regular standard is the optimal choice. wink.gif
post #13602 of 14194
Made some orgeat. So I decided to make a japanese cocktail but it came out creamy and opaque. The videos and pictures I've seen had it clear brown. Not sure how that can be with homemade orgeat cause it's so cloudy but maybe I did it wrong

Any ideas on what I should make with orgeat?
post #13603 of 14194
Quote:
Originally Posted by Huntsman View Post

Pennicilin is the bomb. I really love it with Glenmorangie Nadurra (just the regular) with the float of Caol Ila.


I would love to even see a Seville Orange. Likewise, for me, all the orange juice cocktails are complete flops.



There is also the incredible Smoke and Chartreuse. It's not my cocktail, but I have changed it so radically from the original that this recipe is.

1.25 oz. Yellow Chartreuse
0.75 oz Dolin Dry Vermouth
1.0 oz Dolin Blanc Vermouth (do not substitute M&R Blanco, which tastes like chocolate)
0.375 oz peaty scotch (I use Laphroaig 18)
Float of Laphroaig 18

*


Rusty Nail, Scotch Old-Fashioned, a Scotch Improved (or Fancy), Scotch Sour, etc.



Oh, I like them!



Yeah, radically different -- Byrrh is a red wine quinquina, where Picon is, essentially, an orange amaro.


Glad you enjoyed it!


Which Violette do you have?


Lemonhart 151 is actually quite yummy, and one of the reasons tiki drinks use such high proof rum is that they also have a lot of fruit juices in the cocktails that are not as strong as lemon juice, so higher proof is required to pull flavor out of those juices.


This atrocious weather is foiling many things.

~ H

I went back and found out they did have byrrh. I think there was some miscommunication. Thanks for the tips. Really appreciate
post #13604 of 14194
Quote:
Originally Posted by indesertum View Post

Made some orgeat. So I decided to make a japanese cocktail but it came out creamy and opaque. The videos and pictures I've seen had it clear brown. Not sure how that can be with homemade orgeat cause it's so cloudy but maybe I did it wrong

Any ideas on what I should make with orgeat?

I don't think I've seen clear orgeat. There is almond shit in it. That is brown.
post #13605 of 14194
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