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What are you drinking right now? - Page 1079

post #16171 of 16180
That's good advice there, Bhowie. We'll instill some mixing chops in you yet...
post #16172 of 16180
This thread is really delivering lately. cheers.gif

Right now: Stone IPA.
Edited by b1os - 12/1/16 at 11:32am
post #16173 of 16180
New Belgium Le Terroir Sour. Very good for $15/bottle, particularly given the astronomical price of most sours now.
post #16174 of 16180

I don't know that one can really compare the ratios of the Manhattan and the Martini and obtain any real insight. The Martini is so much more austere, and has come to be more so. As for the Luxardo in the Manhattan, while I don't object to the combination, I'd hardly call it a Manhattan at that point, as even a drop of Luxardo makes a major alteration.

 

I like a 1:1 Martini, too, but I think of that as the Fifty-Fifty -- it stands separately because it is.

 

~ H

post #16175 of 16180
Quote:
Originally Posted by Huntsman View Post

I don't know that one can really compare the ratios of the Manhattan and the Martini and obtain any real insight. The Martini is so much more austere, and has come to be more so. As for the Luxardo in the Manhattan, while I don't object to the combination, I'd hardly call it a Manhattan at that point, as even a drop of Luxardo makes a major alteration.

I like a 1:1 Martini, too, but I think of that as the Fifty-Fifty -- it stands separately because it is.

~ H

Insight, not really. However, you can make drinks that are incredibly palatable to a wide range of drinkers. Especially since the martini is such an odd cocktail. I don't think there is anything that people ingest that is so specified as the martini. People treat the drink like a build your own sand which.

You can pick up any random bottle of base spirit vermouth that you've never tasted and have a starting point for making a cocktail. I find using the ratios as a very, very good point for benchmarking things. I think your cocktail knowledge is probably so far advanced and your finesse with spirits such that these points are far beneath you.

I thought this was cool:


post #16176 of 16180
Doesn't Jerry Thomas call it an improved cocktail if you add maraschino or curaçao?
Edited by indesertum - 12/2/16 at 7:31am
post #16177 of 16180
Friends came by for Christmas drinks bearing the makings for too many Americano's. Enjoyed while twilights last gleaming spread shades of vibrant red and magenta across the sky. Today is going to be hot.

Surprisingly no hangover this morning.
post #16178 of 16180
Working my way through of a bottle of cheap rioja tonight. For my dollars, probably the best quality / value ratio currently for wines in the $10-15 range. You have to work to find a bad bottle.
post #16179 of 16180
3 oz apple jack
1/2 lime
1 oz Domaine Canton (wish I had had ginger syrup instead)
Several dashes angostura
Apple slice
post #16180 of 16180
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