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post #14041 of 14226
I'm rather partial to a 2:1:1 boulevardier with byrrh
post #14042 of 14226
Why are y'all not just using Campari? The vermouth and gin can be substituted, but experimenting with aperitivi aside from Campari is more for the longtime fan than someone drinking Negronis for the first few (hundred) times.
post #14043 of 14226
Quote:
Originally Posted by why View Post

Why are y'all not just using Campari? The vermouth and gin can be substituted, but experimenting with aperitivi aside from Campari is more for the longtime fan than someone drinking Negronis for the first few (hundred) times.

Oh please
post #14044 of 14226
Barbancourt Silver Mexi Coke Cuba Libre.
post #14045 of 14226
Quote:
Originally Posted by indesertum View Post

Oh please

Please elaborate.
post #14046 of 14226

I know very little about beer, but I am finding this very tasty:

 

LEAD Technologies Inc. V1.01

 

 

 

Quote:

Originally Posted by Master-Classter View Post

hey Hunts, PM me when you'll be around if you want I can message some of the local guys for an informal meetup

 

Ach, trip got cancelled. But thanks!

 

Quote:
Originally Posted by Kid Nickels View Post
 
Quote:
Originally Posted by rossoz View Post

My last bottle of Tisdale ( 3 for $10),  I plan to move up the cabernet chain a little with my next everyday choice.

Any recommendations under $12?

Cheers,
Well you certainly can't move down there can you? lol Layer Cake, Menage a Trois, Cupcake, Rosemount .. any of these is better than Tisdale. I mean for that price you're better off with Two Buck Chuck.

 

Yeah really. Concho y Toro Castilliero Del Diablo should be in that price range.

 

Quote:
Originally Posted by b1os View Post
 
Quote:
Originally Posted by Newcomer View Post

Also, anyone have any good mezcal cocktail recipes?
Finally found some time to delve into the Morgenthaler book. He praises D&C's Oaxaca Old Fashioned.

1.5 oz reposado tequila
.5 oz mezcal
1 tsp 2:1 agave syrup
2 dashes Bittermen's Xcocolatl Mole bitters
grapefruit peel

The Xcocolatl Mole bitters are the key, I think.

 

It's great! But do NOT substitue Fee Bros. Aztec Chocolate Bitters, which contain artificial flavorings and basically taste like a Tootsie roll. I do my usual Mezcal Old Fashioned with 2 oz Del Maguey Vida, 1/4 oz simple infused with lime peel, and orange and aromatic bitters.

 

But my favorite Mezcal drink is a riff on The Gibson's "Midnight at La Esquina" -- 1.5oz Vida, 1 oz Cocchi Americano, 0.5 oz Campari, stirred and served up. Crazy drink but lovely. 

 

Quote:
Originally Posted by b1os View Post

I think a London dry would be most versatile. In the end, it depends on your taste and budget. imo, a Negroni needs a gin with more backbone while a G&T, and to some extent a CR#2, can work with a lighter gin.

 

Yeah, that is quite a nice selection. I make Negronis with my well gin, Beefeater, most the of the time. Plymouth is great. I love Martin Miller (one of my faves) but have not made the Negroni with the Westbourne yet.

 

Quote:
Originally Posted by b1os View Post

saint, have a look at Gran Classico Bitter by Tempus Fugit/Oliver Matter. I think it's a more appropriate replacement than Aperol.

 

What you need is this: It is just like Campari but far less 'harsh': LEAD Technologies Inc. V1.01

 

Quote:
Originally Posted by Gibonius View Post

I made a Negroni last night with half Punt e Mes and half Cinzano for the vermouth component. Very nice, had a really deep and full bitterness between the Punt e Mes and the Campari but it wasn't overwhelming or muddy like straight Punt e Mes.

 

I did that with M&R and Punt e Mes during Negroni week (when my partner and I tried a different gin or vermouth every night against a 1:1:1 M&R control). I was surprised how nice it was.

 

Quote:
Originally Posted by Ambulance Chaser View Post

It warms my heart to see so many Negroni fans.

 

I think it is basically the best drink ever. It's always right.

 

Quote:
Originally Posted by indesertum View Post

I'm rather partial to a 2:1:1 boulevardier with byrrh

 

I will try that with the last of my Byrrh, as I was not planning on restocking it!

 

~ H

post #14047 of 14226
Quote:
Originally Posted by cocostella View Post

Barbancourt Silver Mexi Coke Cuba Libre.

I think I will do one of these tonight... unfortunately sans cigar.
post #14048 of 14226
Tiki Tuesday here, going to make Tall Tahitians or Mai Tais.
post #14049 of 14226
Quote:
Originally Posted by Huntsman View Post


Yeah really. Concho y Toro Castilliero Del Diablo should be in that price range.

Never tried their Cabernet for some reason, but I pretty much always have a bottle of their Carmenere on hand. Great wine, and I find it pretty reliably for $10 (usually priced around $12) around here.
post #14050 of 14226

LEAD Technologies Inc. V1.01

 

 

Quote:

Originally Posted by cptjeff View Post
 
Quote:
Originally Posted by Huntsman View Post


Yeah really. Concho y Toro Castilliero Del Diablo should be in that price range.

Never tried their Cabernet for some reason, but I pretty much always have a bottle of their Carmenere on hand. Great wine, and I find it pretty reliably for $10 (usually priced around $12) around here.


Same here! I moved on from their Cab some time ago, but I am kinda back in that price bracket again so I am probably going to give it a try sometime soon.

post #14051 of 14226
Glass is lovely
post #14052 of 14226

Dr. L Riesling 2012

 

Very good...

 

Cheers

post #14053 of 14226
Paloma with Hornitos and Patron (floater) Reposados, Cointreau, Tajin rim and fresh squeezed ruby grapefruit and lime juices.
post #14054 of 14226
post #14055 of 14226
I really like reyka. It's such good value

Drinking this



Valdicava produces a brunello and a single vineyard brunello but in 2011 they felt the quality wasn't up to snuff so they put it all in the rosso. It's really tight and heavy when I first opened the bottle. Letting it decant but I feel like it could be pretty awesome. The fruit is very reserved but it has all these amazing secondary notes like tobacco and leather and earth and something very vegetal maybe floral. Astringent but tannins are pretty soft and not very prominent. Oak is very reserved. Maybe large casks or a mix or something. Feel like it would be amazing with a lot of age on it.
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