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What are you drinking right now? - Page 1006

post #15076 of 16179
Quote:
Originally Posted by Geoffrey Firmin View Post


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.


It's pretty good. Clean but also herbaceous - like a cross between Hendricks and Monkey 47 I guess. I quite like herbaceous gins. Prefer Tanqueray Ten to Hendricks to be honest.

post #15077 of 16179
Quote:
Originally Posted by Coxsackie View Post


It's pretty good. Clean but also herbaceous - like a cross between Hendricks and Monkey 47 I guess. I quite like herbaceous gins. Prefer Tanqueray Ten to Hendricks to be honest.

Tanqueray does indeed have a very crisp clean taste, he says after realising the dent he and Mrs GF put in the bottle last night.

Currently have Hendricks, Four Pillars Rare Dry Gin as well in the freezer. The Monkey 47 looks interesting. Will add a bottle of Martin Miller, did you get the Monkey 47 in Sydney? If so where?
post #15078 of 16179
Rye Witch earlier, very nice. Trying out Monkey Shoulder blended malt right now, it's ok for the price, might try mixing with it.
post #15079 of 16179
Made 4 or 5 White Ruskies with one of my roommates. Used 2% milk in lieu of 1/2 & 1/2 or cream or whatever, as well as Sabroso coffee liquer and Pinnacle vodka. Meh. Kind of gross to drink more than one.
post #15080 of 16179
The number of times I've seriously considered a bottle of Pegau and then thought better of it...

I may have to finally bite the bullet.
post #15081 of 16179
Quote:
Originally Posted by Coxsackie View Post


It's pretty good. Clean but also herbaceous - like a cross between Hendricks and Monkey 47 I guess. I quite like herbaceous gins. Prefer Tanqueray Ten to Hendricks to be honest.

Have you tried Uncle Val's? It's easily my favorite soft, new american-style gin. Not sure what availability is like on the bottom of the world, though.
post #15082 of 16179
Quote:
Originally Posted by saint View Post

Rye Witch earlier, very nice. Trying out Monkey Shoulder blended malt right now, it's ok for the price, might try mixing with it.

It's blended with mixing in mind.
post #15083 of 16179
I still have half a bottle of JW Black left but will crack open a bottle of Monkey Shoulder, which I picked up because of Bhowie's rec, next. Also need to pick up some Drambuie..
post #15084 of 16179
Flor de Jerez as an aperitif.
post #15085 of 16179
Quote:
Originally Posted by Huntsman View Post

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.

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.
~H

I do the same, but I also have some interesting sherries laying around, so often either just use them straight or mix with them.

My wife is a huge CDP fan, I'm more of a Northern Rhone guy, but truly appreciate the South as well. We are at the tail-end of some '00-01 CDP, nothing as exalted as either Mont-Redon or Pegau, but good, stuff like Clos de Papes.
Quote:
Originally Posted by Bhowie View Post

It's blended with mixing in mind.

Well there you go! Although I find the cocktail suggestions on their website underwhelming. I might make a Rob Roy or a Godfather with it tonight to test it out.
post #15086 of 16179
Quote:
Originally Posted by saint View Post

Flor de Jerez as an aperitif.
That drink is so excellent. I got a bar near me to memorize the ingredients because I order it so much.
post #15087 of 16179
Uncle Val's martini, 3:1 with Noilly Prat and some 50-50 orange bitters, expressed lemon twist to garnish. Simplicity.
The only missing ingredient was a dozen oysters.
post #15088 of 16179
2010 Montus madiran. Nice, ballsy wine.
post #15089 of 16179
i'm not man enough for tannat
post #15090 of 16179
Quote:
Originally Posted by alexg View Post

That drink is so excellent. I got a bar near me to memorize the ingredients because I order it so much.

I agree. I made the Flamenco from D&Co last night, but unfortunately the only Genever I had was barrel aged Boomsma, it has little or no juniper to it, so the wrong flavor profile for the drink. Seemed like it would be a nice sherry based variant to the Flor de Jerez though, so will have to try it again.
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