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What are you drinking right now? - Page 591

post #8851 of 14352
Quote:
Originally Posted by whodini View Post
Where did you pick up the BMH? And what's Hirsch like?

Hirsch is alright, a little hot actually, moreso than the BMH. Palate has some strong oak notes, a little vanilla. Probably not as good as the older vintages, which I've yet to try...
post #8852 of 14352
Never heard of Hirsch before.
post #8853 of 14352
Quote:
Originally Posted by impolyt_one View Post
I can't even think of that many cocktails made with pineapple juice, but I make Melon Balls for my lady often, as she likes them and it works on that bottle of Midori that always seems like it's gonna be there on the shelf, 7/8'ths full, for 100 more years.

I actually found something to do with that stuff, and I at least enjoyed it. YMMV. Midori, lemon juice, sugar, and tonic. You could probably cut out the sugar, I started just trying a sour and it was too sweet, so I tried the tonic on it. I regarded it as a successful enough experiment for finishing off a bottle that nobody cares about.
post #8854 of 14352
I was cleaning up my liquor cabinet. Notice a bottle of Macallan 12 sitting around. Got little bit left, so I decide to make a Blood and Sand and drank the rest.
post #8855 of 14352
Dog Fish Head 90 minute
post #8856 of 14352
Quote:
Originally Posted by Warren G. View Post
I was cleaning up my liquor cabinet. Notice a bottle of Macallan 12 sitting around. Got little bit left, so I decide to make a Blood and Sand and drank the rest.
This the recipe you used? 3/4 oz Scotch whisky 3/4 oz rosso vermouth 1/4 oz cherry brandy 1 1/2 oz orange juice What's rosso vermouth? And I don't think I've ever seen cherry brandy before.
post #8857 of 14352
It's sweet Vermouth.
Rosso = rouge = red = rot = ...
Italian = French = English = German = ...

Warning: Spoiler! (Click to show)


And this is a cherry brandy.

Warning: Spoiler! (Click to show)
post #8858 of 14352
Having some Cuba Libres. No Mexican coke for me.
post #8859 of 14352
Quote:
Originally Posted by impolyt_one View Post
Rum n Coke, for the first time in a good while.
Impolyte, the first and only rum'n'coke I've ever had was a few weeks ago, and. pulling one of my Mexican cokess from stock with Goslings, I was very impressed. Really quite yummy.
Quote:
Originally Posted by denning View Post
Canada Day cocktails yesterday Lucien Gaudin - 1 oz. gin (Plymouth) 1/2 oz. dry vermouth (Vya) 1/2 oz. Campari 1/2 oz. Cointreau
I really enjoy the Lucien Gaudin, but with Lillet Blanc or white vermouth instead of dry.
Quote:
Originally Posted by Aaron01 View Post
A number of the bourbon aficiandos on SF don't like the BMH "Limited" which is their lowest age bourbon, but I truly enjoy it. My 'everyday' sipping bourbon.
Quote:
Originally Posted by Rambo View Post
This the recipe you used? 3/4 oz Scotch whisky 3/4 oz rosso vermouth 1/4 oz cherry brandy 1 1/2 oz orange juice What's rosso vermouth? And I don't think I've ever seen cherry brandy before.
Quote:
Originally Posted by b1os View Post
It's sweet Vermouth. Rosso = rouge = red = rot = ... Italian = French = English = German = ... And this is a cherry brandy. Warning: Spoiler! (Click to show)
Well, a few things. Red/Rouge vermouth is NOT necessarily Sweet/Italian vermouth. Noilly-Pratt, for instance, makes a Rosso, which is an Italian sweet vermouth, but they also make a Rouge, which is a French-style red vermouth. The French style is winey-er and less amaro-like than the Italian. M&R also have the Sweet Italian and the Rouge. For my money, I go to Italian firms for sweet, so M&R or Carpano, and French firms for dry/white/red (Noilly-Pratt, or, especially, Dolin). Also, cherry brandy is very different from that Bols cherry liquer, which has nothing necessarily to do with brandy at all.I'd suggest the Dutch product called Cherry Heering for a Blood and Sand, which is the classic use of Cherry Heering (that, and the Sinapore Sling, of course). ~ H
post #8860 of 14352
Hm. Interesting. I thought there is only white and red vermouth. Dry and sweet one. I actually have a bottle of Noilly Prat rouge here.. and what can I say.. it is sweet. Way sweeter than the blanc one. But then again, Lillet blanc is sweeter than Noilly Prat blanc. But not nearly as sweet as NP rouge. By the way, what's the Noilly Prat Ambre? Super dry? better than the Blanc? To the Bols thing, is this pic better? Obviously Bols isn't that much of a high quality brand, but it serves well for mixing.
post #8861 of 14352
Decisions, decisions...
post #8862 of 14352
There is a surprising variety of vermouth. As I understand it: White (sometimes called Bianco): Off-dry or slightly sweet white-wine based vermouth with herbs and botanicals, often with citrus notes. M&R "Bianco" and Dolin "Blanc" are brands I think of. To me, this really is a white vermouth -- light, sweet, clean. You might want to class Lillet Blonde here. Dry (sometimes called French): Dry white wine based vermouth with herbs and botanicals. M&R dry, Vya dry, N-P dry, etc, are all common brands. This is the martini vermouth -- herbaceous, sometimes with some quinine, drying and savory on the palate. I think of it as 'green' vermouth, actually, because of how it tastes, and its generally greenish tinge. Sweet (Italian): Wine based (mostly red), with herbs, spices and other botanicals. Has a very earthy quality, like the Italian amaros, but is quite sweet as well. Carpano Antica Formula is the oldest, and probably the best, but I also love Vya, and even use M&R sometimes. Cinzano sweet is another well known brand. I think of this more as a brown vermouth than red -- both from the earthiness as well as the ruddy brownish red color that it usually has. Rouge/Red:Red wine based, but, like a Blanc vermouth, it is sweet, light, and herbal, lacking the earthy notes of a Sweet vermouth. Often similar to Lillet Rouge in its level of winey-ness. M&R Rouge and Boling Rouge are brands I can think of -- what I consider a red vermouth. Now, some other firms make other variants also -- M&R makes a rose vermouth, and N-P makes the ambre. Neither of those really fit in the above categories, nor, to be honest, in my understanding of their use in cocktails. As for the Bols -- hm, now I am unsure because it says both "liqueur" and "brandy" -- these terms are, to me, mutually exclusive. I consider cherry brandy to be a cherry flavored brandy -- that is, aged grape spirit that has been flavored with cherries and aged some more. It gets a cherry flavor, but it also has that wood-aged brandy notes. It also is not particularly sweet, and has roughly 40% alcohol. Cherry liqueur, to me, is a cherry-flavored neutral spirit which has not been aged in wood barrels, is fairly sweet and lower in alcohol -- basically a cleaner cherry flavor, and none of the brandy's earthiness. Cherry Heering is a Dutch cherry brandy, that may be closer to a liqueur than a brandy, but it really is its own product. Hope that is interesting! ~H
post #8863 of 14352
Well, I certainly have not that much experience concerning vermouth as you do. Just seemed to be simple with a classification of dry and sweet one. Now you have destroyed my illusion... Thanks for the explanation! To Bols. Yeah, that's what I ask myself, too. I've got a couple of Bols liquors here, all about 17-25%. Only triple sec got 42%. I think you are right though. It seems logical that this is just cherry brandy flavoured liquor. At least my apricot brandy just has 24%. It only has some cognac (at least Cognac!) in it. Some. Ingredients: Water, sugar, alcohol, apricot juice (in Germany we seem to have more acurate declaration as there it says 2.8%), flavours, Cognac (no exact amount here, but has to be less than 2.8%... I guess it really is just a hunch cause it is even ranked after flavours), colouring agent (E150A), acidyfying agent (E330). So, basically, I guess, no quality stuff. Okay for mixing, that's it. But then again, I seem to be unable to find a apricot brandy that has 40% when googling. There is one (Marie Brizard) that has 30%. It's called apricot brandy liquor, too... Maybe someone can enlighten us here? What's the difference between brandy, cherry/aprciot/whatever brandy, liquor, brandy liquor, ...?
post #8864 of 14352
Quote:
Originally Posted by Rambo View Post
This the recipe you used? 3/4 oz Scotch whisky 3/4 oz rosso vermouth 1/4 oz cherry brandy 1 1/2 oz orange juice What's rosso vermouth? And I don't think I've ever seen cherry brandy before.
I do equal parts of everything. 3/4 Scotch 3/4 Cherry Heering 3/4 Sweet Vermouth 3/4 Orange Juice Huntsman response is pretty good. I just made a Union Club. My uncle gave me a bunch of orange. So I been drinking a lot of fresh OJ lately in the morning.
post #8865 of 14352
Old pic, just finished the bottle

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