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What are you drinking right now? - Page 1016

post #15226 of 16180

Brandy-Arrack Punch.

post #15227 of 16180

Also, from a few days ago– a Cocktail (Old Fashioned, if you like) with passionfruit syrup:

2 oz. Four Roses Single Barrel

1/8 oz. (rich) passionfruit syrup 

2-3 dash Dandelion-Burdock bitters

2-3 dash orange bitters

 

Stir. Rocks. Orange peel.

post #15228 of 16180
Quote:
Originally Posted by Bhowie View Post

1.5 oz Bacardi 8 (an oaky rum)
.75 yellow chartreuse
.5 lemon
.5 Velvet falernum

I don't have a name for it. I serve it in a coupe.

I edited it to show velvet falernum not honey.

I've been making something very similar to this (bit more sour) with a base of 3 Appleton V/X:1 Smith and Cross. Yellow Chartreuse is a great modifier and it plays very nicely with falernum (herbs and spices?)

post #15229 of 16180
Drinking a hot toddy. First I've ever made. Unfortunately I put too much bourbon
post #15230 of 16180
Quote:
Originally Posted by Joffrey View Post

Drinking a hot toddy. First I've ever made. Unfortunately I put too much bourbon
Considering that you can't even finish the sentence, you put in just the right amount.
post #15231 of 16180
2009 Ch. suduiraut
post #15232 of 16180
If you're capable of posting here there's not enough bourbon in it
post #15233 of 16180
Quote:
Originally Posted by turkoftheplains View Post

Also, from a few days ago– a Cocktail (Old Fashioned, if you like) with passionfruit syrup:
2 oz. Four Roses Single Barrel
1/8 oz. (rich) passionfruit syrup 
2-3 dash Dandelion-Burdock bitters
2-3 dash orange bitters

Stir. Rocks. Orange peel.
sounds interesting, how'd you like it? I've had a whiskey smash with mango syrup at Flemmings that was quite good.
post #15234 of 16180
BTAC WLW. I hate drinking unobtanium but I have to. It is really quite incredible.
post #15235 of 16180
Quote:
Originally Posted by Huntsman View Post

BTAC WLW. I hate drinking unobtanium but I have to. It is really quite incredible.

I'm getting a bottle this week - didn't realize I got one in the PA lottery.
post #15236 of 16180
2 oz cognac
3/4 creme de menthe
3 full plunges of a pistachio tincture

Perfect dessert cocktail.
post #15237 of 16180
red hook
post #15238 of 16180
Quote:
Originally Posted by Jmm722 View Post


sounds interesting, how'd you like it? I've had a whiskey smash with mango syrup at Flemmings that was quite good.

It was terrific. This is one situation where (lower-rye mashbill) bourbon seems to work better than rye because it plays better with the fruit. It wound up tasting very different from my standard rich demerara/rye/ango+orange version.  

post #15239 of 16180
Photo of the previously-mentioned Brandy-Rack punch, which wound up being a punch royale.



Good punch isn't very nice to look at, but it's very nice to drink.

Recipe:
1/2 lb. turbinado or demerara sugar
4 lemon peels
2 orange peels (Seville if you can get them)
8 oz. lemon juice
5 oz. Battavia Arrack
5 oz. cognac (I used Kelt VSOP)
2 bottles of champagne (sub for water for the non-royale version, also quite good and guests more likely to remain vertical)

Make oleo-saccharum of sugar and citrus peels. Dissolve in hot water and remove peels. Add lemon juice, then spirits.
When serving, add champagne or water (total volume should be ~72 oz.) and grate nutmeg over the punch bowl.
Edited by turkoftheplains - 12/4/15 at 6:33am
post #15240 of 16180
Found a bar a leisurely 10 minute walk away with an incredible malt collection (port ellen! Plus a lot of other goodies), clear hand carved ice, thin elegant glasses, and very knowledgeable bartenders. Price is quite high but better than nothing. Had a collection of the bartender manga.



Angel's share. Bulleit, crème de cassis, and Amaro Averna. Thought it was going to be too sweet but recipe was very very well balanced.



Sauternes finished Arran. That cloying rich honey Sauternes finish. Love the base malt. Very light and airy. Really strong oak. Smelling it felt like I was sticking my head in a wet oak barrel
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