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What are you drinking right now? - Page 1054

post #15796 of 16180
Quote:
Originally Posted by marvin100 View Post

Wow, that's ridiculous. I got my last bottle in Paris for 12 Euro.

I know, it was around that in Italy. Campari was about the same there as here. Maybe more limited imports of Montenegro or something.


I was only allowed to bring back 1L (and my bag was on the verge of being overweight as it was) or I'd have dragged half a bar back with me.
post #15797 of 16180

Shockingly good. I don't like everything that St George does, and this is super weird, but it tastes like canned black olives and truffles. I could drink a lot of this.


This one smells like the malt that's leftover after brewing beer. It's pretty good, apparently the distillery doesn't exist anymore, but I don't know if I'd pay as much as most places would charge for it.
post #15798 of 16180
I've really enjoyed St. George pepper vodka. It tastes and smells so green and chile peppery.
post #15799 of 16180

Punt e mes Americanos.  I think I'm falling out of like with carpano antica. 

post #15800 of 16180
Quote:
Originally Posted by bradp View Post

Punt e mes Americanos.  I think I'm falling out of like with carpano antica. 

I still like Carpano Antica for drinks like Manhattans, but it's too big and too sweet for my taste in summer drinks, especially those with a bitter component like Negronis or Americanos.

Punt e mes is great.
post #15801 of 16180
Yeah, what Gib said. Different brands for different uses. I'm still stuck on NP for both sweet and dry at the moment but that manhattan I splurged on last week was with Antica. If I'm barrel aging a batch of manhattans I prefer Punt for some reason; it seems to thrive with the oxidation of barrel aging.
post #15802 of 16180
Quote:
Originally Posted by Piobaire View Post

Yeah, what Gib said. Different brands for different uses. I'm still stuck on NP for both sweet and dry at the moment but that manhattan I splurged on last week was with Antica. If I'm barrel aging a batch of manhattans I prefer Punt for some reason; it seems to thrive with the oxidation of barrel aging.

I did a barrel aged Negroni with Punt e mes and it was ridiculously good.
post #15803 of 16180
New martini recipe and I think a keeper.

.5 oz Lillet Blanc
.5 oz NP dry
2.5 oz Reyka vodka
1 oz Citadelle gin

Stirred of course. Very, very good. I think this might be my new recipe.
post #15804 of 16180
Vodka tho
post #15805 of 16180
1997 Paul Dethune on Wednesday,



Champagne Mercier Cuvée Brut, on Thursday



1973 Champagne Dry Monopole, on Saturday
CREATOR: gd-jpeg v1.0 (using IJG JPEG v80), default quality
post #15806 of 16180


This is fantastic
post #15807 of 16180
My bottle of 8 year Willett did not last long. The entire whisky club liked it also.
post #15808 of 16180
The Willett 3 Year Rye is pretty excellent as well.
post #15809 of 16180
Check out the prices on Willett at auction. I get the 8 yr for 70$ in MA and auction prices are in the hundreds of pounds.
post #15810 of 16180
Quote:
Originally Posted by Piobaire View Post

New martini recipe and I think a keeper.

.5 oz Lillet Blanc
.5 oz NP dry
2.5 oz Reyka vodka
1 oz Citadelle gin

Stirred of course. Very, very good. I think this might be my new recipe.

If you haven't tried this, or at least these ratios with different vodka and gin, you really should.
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