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What are you drinking right now? - Page 1063

post #15931 of 16180
Noted. Will try!
post #15932 of 16180
Cynar is available in Seoul now, @indesertum
post #15933 of 16180
I was in magnum and saw a bottle just sitting there but was a little pricey. I also saw some cocchi!!! Also very pricey grrr
post #15934 of 16180
Yep.
post #15935 of 16180
Staring to think of my bar needs over the Xmas/NY holiday season. I bought a handle of Buffalo Trace today as I like to infuse it with orange rind and vanilla pods for holiday whisky drinks. I just dug last year's bottle out of the back of one of my bar drawers and it had maybe 8 oz left in it. Made me and Mrs. Piob two Manhattans and damn are they smooth. Will find a bag of nice oranges in the next few weeks and get to infusing this handle.
post #15936 of 16180
Quote:
Originally Posted by Geoffrey Firmin View Post

Archie Rose Signature Dry Gin in a large glass with plenty of ice, tonic and fresh lemon.

Anyone familiar with a Californian Gin St George Terroir Gin? A local bottle shop has just started to stock it. View, opinions?

I'm a fan. It was first described to me as "tasting like the forest floor, in a good way", which is apt. As you might expect, goes well with vegetal and herb flavored liquors. I particularly like it with Cynar.
post #15937 of 16180
Quote:
Originally Posted by Piobaire View Post

Staring to think of my bar needs over the Xmas/NY holiday season. I bought a handle of Buffalo Trace today as I like to infuse it with orange rind and vanilla pods for holiday whisky drinks. I just dug last year's bottle out of the back of one of my bar drawers and it had maybe 8 oz left in it. Made me and Mrs. Piob two Manhattans and damn are they smooth. Will find a bag of nice oranges in the next few weeks and get to infusing this handle.

This sounds good. How much do you put in? And how long do you leave it all in? I might try doing this.
post #15938 of 16180
Quote:
Originally Posted by indesertum View Post

I was in magnum and saw a bottle just sitting there but was a little pricey. I also saw some cocchi!!! Also very pricey grrr

How much is pricey? Asking to determine if pursuit of other sourcing is worthwhile. On travel I tend to rather use the allowance for higher value stuff.
Edited by DeSense - 9/25/16 at 11:34pm
post #15939 of 16180
cynar was like 40 or 50... cocchi was 60...

you're in the motherland as well?
post #15940 of 16180
Quote:
Originally Posted by indesertum View Post

cynar was like 40 or 50... cocchi was 60...

you're in the motherland as well?

Cheers! And ouch, that is pricey and almost worthy a postal order attempt. Ever done? I once had 4 liters of Apple Cider Vinegar shipped from US w/o a blip. Not quite the same, I guess...

And yup, alive and kicking in Gangnam East Side.
post #15941 of 16180
Quote:
Originally Posted by DeSense View Post

Cheers! And ouch, that is pricey and almost worthy a postal order attempt. Ever done? I once had 4 liters of Apple Cider Vinegar shipped from US w/o a blip. Not quite the same, I guess...

And yup, alive and kicking in Gangnam East Side.

Let's get a drink sometime with @marvin100 at magnum
post #15942 of 16180
I'm in
post #15943 of 16180
Quote:
Originally Posted by indesertum View Post

Let's get a drink sometime with @marvin100 at magnum

Quote:
Originally Posted by marvin100 View Post

I'm in

Good idea! Let's and to kick it off, 2nd half this or week after next are good.
post #15944 of 16180
Quote:
Originally Posted by sftiger View Post

This sounds good. How much do you put in? And how long do you leave it all in? I might try doing this.

For a handle I'll drop in two entire vanilla pods. I take a knife and slit the length of it to facilitate infusion. Oranges, wash them well as you don't want any off flavours, then the rind of 4-6 depending on their size. Try not to get pith too. Let it sit for a month and swirl the bottle daily. Make sure the rinds and vanilla stay submerged as you don't want anything growing on them from the air.
post #15945 of 16180
Ran out of Cocchi Torino last night, so I decided to try Punt e Mes. Tasted pretty good with soda water. Next, tried it in my standard Manhattan made with Rittenhouse Rye. Not as good as Torino -- insufficiently sweet for the job. Will try it in a Negroni next.
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