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What are you drinking right now? - Page 603

post #9031 of 16384
messing around with Old Fashioned recipes. Pure Kentucky bourbon as the base.

post #9032 of 16384
Speaking of the above, old fashioned. Lemon, cherry, sugar, bitters, bourbon. Usually I do a lemon slice and an orange slice, but no oranges.

Yes, I make 'em fruity. If I wanted straight whiskey, I would drink straight whiskey. An Old Fashioned is fruit, water, sugar, bitters, spirit, damnit! And a tiny bit of lemon oil does not count as fruit!


I mean, the original definition of cocktail required all of those various elements, and the "Old Fashioned Cocktail" name was coined as a harkback to the days where that's what cocktail meant, in the era where cocktails were becoming increasingly varied and very much straying from that classic formulation. And cocktails using that name should not leave any of those elements out. It's like omitting vermouth from a martini- fine if that's how you like your gin, but you're no longer drinking something of the same name.
post #9033 of 16384
Have you been drinking Jeff?
post #9034 of 16384
Originally Posted by alexg View Post

Jefferson's Presidential Reserve 18 Year Bourbon. First bottle of real liquor, I'm starting to be able to get past the alcohol burn and taste the flavor.

add some spring water
post #9035 of 16384
Cidre brux
post #9036 of 16384
Thinking about drinking some Dogfish Head 90 Minute IPA.

I shouldn't...but I have a condition and need to self-medicate.
post #9037 of 16384
Polished off the Havana Club with some Coke. Bad timing though, as my sleep schedule has been fucked for two weeks and I was drinking rum at noon after being up for 12 hrs, in hope of taking a nap....
post #9038 of 16384
My willpower has failed me, this 4-pack of DFH 90 Min will be gone very soon.

Quite strong after cutting back on drinking.
post #9039 of 16384
I started off a bit before lunch with a bitters highball (exactly what it sounds like- shitload of bitters and ginger ale), due to an upset stomach.

Later had an Adonis, which is sherry, sweet vermouth and orange bitters, though my book allowed for orange liqueur rather than bitters. Lacking orange bitters, that's what I did. Quite good.
Edited by cptjeff - 9/17/11 at 10:25pm
post #9040 of 16384
Bitters are great for upset stomachs. I usually drink a Sprite with like 15 shakes of bitters, let it go flat for a bit. Usually cures me.
post #9041 of 16384
Yup. Out of all the various liquors, liqueurs, and alcoholic whatnot on the market today, only Angostura can claim to have been invented by a doctor (though quite a few were considered medicinal at some point- gin, benedictine, Chartreuse, Absinthe, Gold-wasser...). They were originally made to take care of stuff like upset stomachs, and taking them with ginger ale (another great remedy, as long as you use one with real ginger in it) is much more pleasant than the intended manner of delivery, that is, taken straight from a spoon.

And I did half a shot, however many shakes that is.

The old medicines sometimes really do work. Angostura is one of 'em.
post #9042 of 16384
tried to go a week but made it about 3 days and 21 hours. first drink back the ironically titled Last Word. Tanq 10 as the gin.
post #9043 of 16384
Christian Brothers XO. With a whole bunch of 'very rare, select casks' superlatives, that basically mean that they're feeling what the rest of the wine industry is, a squeeze across the board, resulting in cheaper high quality grapes. Basically, the good stuff is cheaper because the market is down, so you, the consumer, get higher quality booze and wine. Mid level wines right now are at some of the highest quality levels you'll find for quite a while right now, so stock up, because $15 wines made with grapes that would go to $75 bottles in a better economy won't last forever.

Anyway, the brandy. Fancy looking bottle, but not all that incredibly artful. I'll look good on a shelf, but not one I would consider saving as a display piece. I hate the nose. It smells like a cream based cocktail gone bad, or a bottle of Bailey's past it's prime. Probably not a smell everyone will associate, but I got really smashed on White Russians at a party once, and so I'm a little touchy around that things resembling that smell.

Once it gets on the palate, that passes. It briefly starts soft, oaky and fruity, and builds into spice and pepper. Pretty good.

It's certainly a change from the E&J XO I kept around before (the running out of which prompted purchasing this one), which was all caramel and vanilla with toasted wood. It was much softer and sweeter a brandy.
post #9044 of 16384
Makers Mark Mint Julep
post #9045 of 16384
Root liquer
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