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What are you drinking right now? - Page 943

post #14131 of 14194
Quote:
Originally Posted by cocostella View Post

Had two of these. Were f'n delicious, though unsure of name, if any:

1.5 Four Roses small batch
1 lemon juice
1 Luxardo
1 Chartreuse
Shaken and strained. Served up w/ large lemon peel.

Which Luxardo, bitters (seems like a lot if it was Maraschino)?
post #14132 of 14194
Looks like basically a Last Word with bourbon and lemon subbed in.
post #14133 of 14194
I might be off on the Luxardo ratio, but I do know this... It was hella' good. My first thought at the nose was that it was a Last Word. Then my buddy (the bartender), said nope, bourbon.
post #14134 of 14194
Quote:
Originally Posted by Gibonius View Post

Looks like basically a Last Word with bourbon and lemon subbed in.

Agreed… but sounds interesting, I've never tried it that way.
post #14135 of 14194
Martini

3 oz The Botanist
.5 oz Lillet
.5 oz NP dry

Stir, stir, stir.

Two olives.
post #14136 of 14194
Macallan 12 year over ice.

Assisting my anticipation...25 days til Scotland and 10 full days of golf, pubs and bonny lasses.
post #14137 of 14194
Found another Scottish gin.

post #14138 of 14194
Wow, after reading some posts in this thread, thought I would try the Wry Grin because I have not been hitting my rye as of late. It is really, really a great drink.
post #14139 of 14194
Finally grabbed a bottle of Gran Classico and made a Negroni with Martin Miller's Westbourne and Carpano Antica. Really nice, think GC really is better than Campari.
post #14140 of 14194
Quote:
Originally Posted by Newcomer View Post

Wow, after reading some posts in this thread, thought I would try the Wry Grin because I have not been hitting my rye as of late. It is really, really a great drink.
Tried this tonight after the recommendations.

Really works well, probably the first Fernet heavy cocktail that I've really liked. The spice from the rye and mint complements the Fernet really well, and washes over some of the rougher notes in the amaro but leaves the complexity.
post #14141 of 14194
Anyone tried the Glorious Gin from Breukelen Distellery (can't believe I just typed that...)?

Local store was out of my normal choices (guess for the holiday?) so picked up a bottle. It's... Interesting. Very floral, very citrusy. Undecided as to how I feel.
post #14142 of 14194

Muir Wood 2012 Cab........

 

Cheers,

post #14143 of 14194
post #14144 of 14194
Thoughts on Martini Gran Lusso? Picked up a bottle at the Duty Free shop today. Will have a taste tomorrow.

It sounds good...
Quote:
Originally Posted by seriouseats 
The base wine—Barbera from Piedmont—immediately sets the bar high for this vermouth—the depth and complexity of the wine creates a strong canvas to work with. The Barbera is blended with some white wine (Trebbiano from Emilia-Romagna) to bring a little extra crispness to the party. Finally, to fortify and flavor the elixir, they add an oak-aged Moscato must extract, as well as a secret botanical concoction based on a recipe from 1904, which has rested in glass demijohns for 8 years (!) to mellow and settle.
post #14145 of 14194
Satan's Whiskers (curled, out of Grand Marnier except for an unopened bottle of 150 year old), following a bottle of '06 Chave St Joseph Offerus with dinner.
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