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post #15436 of 16180
Anyone hear have Nocello in their home bar? Bought a bottle after having an old fashioned with it at a bar. It's an italian walnut liquor, replacing the simple in an old fashioned with it is splendid. I did

2 ounce Elijah Craig
.75 Nocello Liquor
1 dash angostura
2 dashes regans orange
post #15437 of 16180
Quote:
Originally Posted by MarkI View Post

Anyone hear have Nocello in their home bar?
Not in my home bar, but I bought a bottle of Villa Zarri Nocino when I was in Napoli.



Interesting, strong liquor. 86 proof and packs a punch overall given the recipe (green walnuts and whatnot). Good stuff. Great with espressi too.

I've gotta pick up a bottle soon. Gonna try out your recipe.

Fuck, I miss Napoli.
post #15438 of 16180
That sounds delicious. smile.gif
post #15439 of 16180
Quote:
Originally Posted by fairlynerdy View Post

I have some gin that's extremely earthy and piney. Cynar is totally ace with it. I'll do it 2:1 neat or play off a negroni with some vermouth (fist bump on the Cynar - Punt e Mes @bradp).

Is that the St George's Terroir Gin?
post #15440 of 16180
Quote:
Originally Posted by saint View Post

Is that the St George's Terroir Gin?

Interesting you mention this. I had never heard of it and was introduced by a bartender just a couple weeks ago. I found it really nice... certainly unique, but I wouldn't say overly piney. Do you drink it often?
post #15441 of 16180
I've had a bottle of it for awhile, but still trying to find a cocktail that I really like it in. They've recently, I think, put some pretty interesting drink recipes up on the St George's site, so I'll try them soon. I was hoping to use it to replicate the Pins and Needles cocktail I had at a steak place in Vegas (maybe Craft Steak?), but no luck so far.
post #15442 of 16180
It is indeed the St. Georges Terroir. I like it and it's one of the few gins I'll drink neat from time to time. In addition to pairing it with Cynar in a few different drinks, I have some pine liqueur that I like it with (skinos, I think it's called). Add some lime juice and it makes an excellent and unexpected kind of sour. Really good.
post #15443 of 16180
Quote:
Originally Posted by MarkI View Post

Anyone hear have Nocello in their home bar? Bought a bottle after having an old fashioned with it at a bar. It's an italian walnut liquor, replacing the simple in an old fashioned with it is splendid. I did

2 ounce Elijah Craig
.75 Nocello Liquor
1 dash angostura
2 dashes regans orange

Do you really use 3/4 oz of simple in 2oz of bourbon old fashioned?
post #15444 of 16180
Quote:
Originally Posted by fairlynerdy View Post

It is indeed the St. Georges Terroir. I like it and it's one of the few gins I'll drink neat from time to time. In addition to pairing it with Cynar in a few different drinks, I have some pine liqueur that I like it with (skinos, I think it's called). Add some lime juice and it makes an excellent and unexpected kind of sour. Really good.

I'll have to try that, I have a bottle of Austrian pine liqueur. What proportions do you use?
post #15445 of 16180
I have no idea what goes into a Pins and Needles but I think someone should make a drink called Pimms and Needles!
post #15446 of 16180
Started off tonight with a 2012 Denner Grenache, moved on to a 15 year old Peruvian rum, Ron Millonario, and after a dozen ounces of that am chilling out with a nice, big Reyka martini.
post #15447 of 16180
1971 Heidsieck Dry Monopole Rose Champagne. Fucking amazing icon_gu_b_slayer[1].gif
post #15448 of 16180
Quote:
Originally Posted by saint View Post

I'll have to try that, I have a bottle of Austrian pine liqueur. What proportions do you use?

2:1:1 gin : pine liqueur : lime juice. Also, a few dashes of celery bitters, which sounds wacky but is somewhat mind blowing.

I tried to make a drink with macerated beet in it last night. The idea was pretty odd, even by my standards. It actually tasted pretty good but the smell made it undrinkable.
post #15449 of 16180
Quote:
Originally Posted by fairlynerdy View Post

2:1:1 gin : pine liqueur : lime juice. Also, a few dashes of celery bitters, which sounds wacky but is somewhat mind blowing.

I tried to make a drink with macerated beet in it last night. The idea was pretty odd, even by my standards. It actually tasted pretty good but the smell made it undrinkable.

Given my policy of having tons of weird bitters around, I have a bottle of Bitter Truth Celery Bitters, so I'm all set. Btw, the pine liqueur I have is Zirbenz.
post #15450 of 16180
Anyone have a favorite mescal focused cocktail they'd like to share? I've tried a number but none of them really resonated with me.
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