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What are you drinking right now? - Page 1005

post #15061 of 16180
Quote:
Originally Posted by Huntsman View Post


That is not cool. I am very sorry to hear that! It is fussy on the ingredients side, but Strega, Arrack, and Falernum should be in Anvil's stable. I am actually disheartened.

~ H
I think they no longer stock Strega. That bar is weird about ingredients sometimes, but they do some cool things that keep me going back. I really like their idea of doing a break even bottle. It gives me a chance to try crazy things I would never have the chance to try at their cost.
post #15062 of 16180
Pre dinner drinks watching the sun set Four Pillars Rare Dry Gin and Fever Tree Tonic with a slice of Orange, plenty of ice in a long glass.
post #15063 of 16180
Mexican Coke Cuba Libre to cap a long, hot day...
post #15064 of 16180

Been drinking Amaro Montenegro on the rocks after dinner

post #15065 of 16180
Picked up Amaro Lucano on Friday. It's pleasantly mellow for an amaro. The big cola notes are distinct from the amaros I've tried. It's a little sweet for my taste, gotta use a dry vermouth if you're doing cocktails.

Also got a bottle of Old Pulteney 12. Definitely entering the daily drinker rotation. Shades of Oban 14 but more interesting than I remember the Oban being (haven't done a side by side). Now I want to try the older expressions.



My wife wanted me to pick up some Kahlua and I have to admit that it's shamefully enjoyable. shog[1].gif It's all corn syrup and dye, but it hits the spot after dinner. Not everything has to be sophisticated, I suppose.
post #15066 of 16180
Little departure from the cocktails and liquor, but enjoyed a bottle of duchesse de bourgogne ale. Been liking the Flanders red/brown ales lately and bought some Rodenbach Grand Cru as well
post #15067 of 16180
Tonight, an Improved Whiskey Cocktail.


2 oz bourbon (used Michter's sour mash)
1/2 oz lemon
1/4 oz maraschino
1/4 oz mezcal
2 dash orange bitters
1 dash Angostura
honey syrup to taste (did 1/2 oz of 1:1)


It's nice. Bourbon and lemon on the front, smoke comes through, then honey on the finish. The bitters are a must, was totally flat without them.
post #15068 of 16180
Frosty, delicious pina coladas… I'm a sucker for alcohol soaked coconut.
post #15069 of 16180

Houston is ridiculous. Those prices...
post #15070 of 16180

Martini. 5 parts gin (The Botanist), 1 part vermouth (Noilly Prat), 3 drops orange angostura bitters, stirred, lemon twist.

post #15071 of 16180
Quote:
Originally Posted by saint View Post

Ain't it the truth. Made your version of the White Negroni using Aveze instead of Suze. My wife thought it was a bit too boozy for her mood, so I got to drink both of them!

 

Yay to that! I do a lot of Corpse Reviver #2s when we are in not-too-boozy moods. That or amaro and vermouth heavy stirred drinks.

 

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


We have some very similar spirits proclivities, indeed! Vieux-Telegraphe is not only my favorite CdP, but my favorite red. Not too long ago, I had a dinner with two bottles of '96. It was lovely.

~ H


Agreed. I had forgotten I drank a bottle of that a few months back.

 

 

Quote:
Originally Posted by turkoftheplains View Post
 
Quote:
We have some very similar spirits proclivities, indeed! Vieux-Telegraphe is not only my favorite CdP, but my favorite red. Not too long ago, I had a dinner with two bottles of '96. It was lovely.

~ H

Indeed. I'd actually say it's my favorite wine, full stop. I got my first bottle in Toulouse a long time ago, and thought it'd cost the same when I came home and I'd drink it all the time. You can imagine how that turned out...

 

That is my difficulty as well. I more often drink Ch. Mont-Redon. Have you ever had Pegau? It seems to be the best-reputed CdP, but is also the most expensive by quite a margin.

 

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


That is not cool. I am very sorry to hear that! It is fussy on the ingredients side, but Strega, Arrack, and Falernum should be in Anvil's stable. I am actually disheartened.

~ H
I think they no longer stock Strega. That bar is weird about ingredients sometimes, but they do some cool things that keep me going back. I really like their idea of doing a break even bottle. It gives me a chance to try crazy things I would never have the chance to try at their cost.

 

Well, that is an interesting concept, but I am not sure I can forgive them for not stocking Strega unless it is a state issue. I gather that Texas is not one of the lesser-restrictive states.

 

Quote:
Originally Posted by bradp View Post
 

Been drinking Amaro Montenegro on the rocks after dinner

 

I love Montenegro. Probably the gentlest amaro.

 

Quote:
Originally Posted by Gibonius View Post

Picked up Amaro Lucano on Friday. It's pleasantly mellow for an amaro. The big cola notes are distinct from the amaros I've tried. It's a little sweet for my taste, gotta use a dry vermouth if you're doing cocktails.

My wife wanted me to pick up some Kahlua and I have to admit that it's shamefully enjoyable. shog[1].gif It's all corn syrup and dye, but it hits the spot after dinner. Not everything has to be sophisticated, I suppose.

 

I use Lucano when I want a touch of menthol but not the kick of Fernet. I find it works well with scotch, actually, and did a cocktail with it, some whisky, and Bonal which was good.

 

~H

post #15072 of 16180
Quote:
Originally Posted by Girardian View Post


I like the initiative and would like to hear how it turns out. I'd be tempted to replicate that myself, but would probably do it with a half bottle of BIB Rittenhouse or another higher proof, reasonably priced bourbon. I think the Granny Smith apples are the gamble here.

After you strain it out you should bake the ingredients into a small gallet. That's worth the experiment itself.

So we started drinking it last week and it turned out nice, no complaints really. I found it best to just add a dash of bitters, shake it over some ice and have it straight up. If you mix it with club soda it dilutes it too much. 

 

We also went back and made another batch but this time we used peaches, vanilla beans, brown sugar, and Dark grade B maple syrup. It turned out nice as well and I think I like it a little more than the apple version. 

post #15073 of 16180
Quote:
Originally Posted by Kid Nickels View Post

Frosty, delicious pina coladas… I'm a sucker for alcohol soaked coconut.


Kid...,

 

Pina Colada recipe and directions please.  My GF loves them, but I have had no luck mixing...

 

Thanks,

post #15074 of 16180
Margaritas last night: 1.5/1/1 with Siembra Azul/Brizard Curacao/lime juice.

Hemingway Daiquiris tonight, probably followed by Firestone Pale 31 with grilled burgers.
post #15075 of 16180
Quote:
Originally Posted by Coxsackie View Post

Martini. 5 parts gin (The Botanist), 1 part vermouth (Noilly Prat), 3 drops orange angostura bitters, stirred, lemon twist.

What do you think of The Botanist?

Just bought a bottle of Tanqueray 10 long glass plenty of ice, muddled lime and Fever Tree tonic.
Edited by Geoffrey Firmin - 10/15/15 at 2:13am
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