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What are you drinking right now? - Page 1036

post #15526 of 16269

I'm finishing the last bit of a bottle of Kiuchi no shizuku. This time with ice. I find the lingering taste very soothing and enjoyable.

 

Earlier I was having some Bornem Dubbel (from the Van Steenberge 6 verity pack) with a friend as well as Tank 7 farmhouse ale (which he brought along with a stout).

 

Before that I had some tea, Taiping Houkui

post #15527 of 16269
Archie Rose signature dry gin with tonic and lime.
post #15528 of 16269
Shook something up with cognac, rye, orgeat and lime juice
Great tiki feel to the drink
post #15529 of 16269
I'm a big fan of Tank 7. If you're in KC or can find it on tap elsewhere, it's particularly special.

@bradp that sounds quite good! Cognac + rye or bourbon is an underutilized combo, IMO.
post #15530 of 16269

It is after five, so Mahon Gin and a cube of ice.

post #15531 of 16269
Quote:
Originally Posted by BenjaminZeev View Post

It is after five, so Mahon Gin and a cube of ice.

No ice before 5:00?
post #15532 of 16269
Quote:
Originally Posted by lawyerdad View Post


No ice before 5:00?

Used to feel like, no ice ever. Only straight. But I loosened up a bit with about a decade of experience drinking. Just a saying about 5pm. Also saying goes, It is 5pm somewhere.a

post #15533 of 16269
Quote:
Originally Posted by marvin100 View Post

I'd tried some before & knew it wasn't my cuppa, but the Ka Va Lan was everywhere in Taipei--anyone have any opinions?

(Actuall, Taipei is a great whisky city--very available everywhere, some great shops, and excellent prices...for Asia at least)

Ive had their port finished one and found it decent. Also wasnt too expensive in the US. Recently picked up a bottle of their Sherry Oak but havent opened it yet. Its supposed to be pretty good. Kavalan can be real hit and miss with their bottlings.
post #15534 of 16269


Bonal & soda
post #15535 of 16269

^^ excellent

 

reminds me, I should go drink some punt e mes and soda :nodding:

post #15536 of 16269
Wish I could find some Bonal here. I'll keep on looking.
post #15537 of 16269
The batch of ginger beer made with champagne yeast turned out very nice, by the way. Although, to be fair, I only made one batch with baking yeast and two batches with champagne yeast, so my experience is limited. All differences might be due to having used relatively more baking yeast than champagne yeast, but I'm not sure if I did. Anyway:
- the baking yeast ginger beer was a bit more fizzy. The champagne yeast ginger beer was barely fizzy, but fizzy enough for my taste.
- the baking yeast ginger beer had a strong "fermented" and "yeasty" flavor, which was almost a bit too much for me. The champagne yeast ginger beer was much more balanced, silky, smooth in taste.

So, yeah, all in all I prefer the champagne yeast version, which is almost perfect for me. A bit more fizz would be nice, but it's still great enough.



And a (blurry) pic for @marvin100:

post #15538 of 16269
post #15539 of 16269
Four Pillars Rare Dry Gin with tonic and a slice of orange. Double gold winner at this years San Francisco World Spirits Competition.
post #15540 of 16269

anyone have recommendations on best combination of (relatively affordable) rums to use in a mai tai?  thanks!

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