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What are you drinking right now? - Page 915

post #13711 of 13994
All my (possible alcoholic) chemistry friends are geeking out about that stuff.

Don't try snorting it.
post #13712 of 13994
Quote:
11. Can I snort it? We have seen comments about goofballs wanting to snort it. Don't do it! It is not a responsible or smart way to use the product. To take precautions against this action, we've added volume to the powder so it would take more than a half of a cup of powder to get the equivalent of one drink up your nose. You would feel a lot of pain for very little gain. Just use it the right way.
post #13713 of 13994

Oh, just kill me now.

 

I'm technically curious, of course, and ran a few halfhearted patent searches to find their application but to no avail.

 

Anyway, Amaro Nonino since my guts are giving me grief.

 

~ H

post #13714 of 13994
Barbadillo Gran Reserva
post #13715 of 13994
Cardenal Mendoza Lujo. Pretty damn great. The Torres I Imperial is also quite good.
post #13716 of 13994
I'm seeing salt incorporated into a lot more cocktails now.
post #13717 of 13994
I wrote a post earlier about adding salt to cocktails but deleted because figured no one would want to read it. Salt is nice but I prefer it at the range where you can't taste the saltiness but it still does change other flavors a lot
post #13718 of 13994
Quote:
Originally Posted by denning View Post

Next I had a Little Giuseppe which was completely, unexectedly delicious. Cynar, Carpano Antica, lots and lots of orange bitters, lemon, and a line of salt on the large brick of ice in the glass. The salt balanced everything out and as it melted in it heightened the flavour of everything in the drink.

In my post last week about my trip to New York and Boston I wrote about a drink I had at "Drink" in Boston called the Little Giuseppe. It was finished with a relatively large line of coarse salt on top of the large brick of ice in the tumbler. Was revelatory. I had never contemplated using salt before like that. I've never been a big margarita fan so it just hadn't come into my calculations before. The drink also used about 3 or 4 droppers of orange bitters as well, an amount I had never really contemplated using before. But after Drink, and then Amor y Amargo, I had to rethink my use of bitters from being an accent to potentially being a main ingredient.

I am looking forward to trying this cocktail sometime soon, as I finally got my hands on some Cocchi Americano and Boston Bittahs. It also has a relatively large amount of bitters.
Dillionaire
2 (1/2-inch thick) cucumber slices
2 sprigs dill
1/2 ounce Luxardo maraschino liqueur
1/2 ounce Jack Rudy tonic syrup
2 ounces Hendrick's gin
1/2 ounce Cocchi Americano
1/2 ounce fresh juice from 1 to 2 limes
2 full droppers Bittermens Boston Bittahs
3 ounces chilled club soda
Garnish: Cucumber slice and dill sprig
post #13719 of 13994
Had a drink last night that was tasty but it was oh so wrong. They infused vodka with bacon and black pepper. Two oz of that with one oz of.....maple syrup. Shake and pour into a martini glass, float two thin slices of green apple. It was really fucking good. The pepper with the maple syrup worked well and...bacon.
post #13720 of 13994

Decided to drink a Malta instead of a beer today just because I haven't had one in ages.

post #13721 of 13994
We went to angels share in nyc. Had a speak low (their signature matcha cocktail) which is honestly very interesting and actually quite good (nice bitterness from the tea going with the different kinda of rum). Also had been craving a kobe style mizuwari with a simple blended scotch. He looked at me weird, asked me if I'd been to kobe, and proceeded to make a really good one. Perfectly balanced.

They also make the weirdest most theatrical piña colada I've seen. Boston shaker with strainer and liquid in one. Pours from head height to waist height in other tin. Pour liquid back to other tin. Repeat several times. Not a drop spilled.

The restaurant outside the bar is great when you're buzzed and easy on the wallet

Def gonna go back again.
post #13722 of 13994

Had a few Boulevardiers last night made with rye and several blue blazers, which I had not had before and were very good!

post #13723 of 13994
Having a Brewery Vivant special release Hubris from Grand Rapids. Pretty good Belgian style ale coming in at 11.5%.
post #13724 of 13994

Tisdale Cabernet (3 for $10) while watching Godfather II and eating a plate of spaghetti.

 

Salute

post #13725 of 13994
Quote:
Originally Posted by rossoz View Post

Tisdale Cabernet

crazy.gif
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