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What are you drinking right now? - Page 636

post #9526 of 10318
2/9/12 at 5:06am

I had a long and tired day. I had overtime at work and paperworks make me stressed out. So I went to a bar and ordered a few shots of scotch to ease my nerves. :) :) :)

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post #9527 of 10318
2/9/12 at 9:49am
Quote:
Originally Posted by b1os View Post

Quote:
Originally Posted by Huntsman View Post


Beyond question (and I don't really drink martinis). Firstly, I don't think a home bar can really call itself that without at least one example of each of the primary spirits: Brandy, Bourbon, Scotch, Gin, Vodka, and Tequila. If the gin wasn't a London Dry, what would you have, a genever? Hendrick's is a London Dry gin, more or less, as is Bluecoat. Secondly, it is such a critical spirit to many essential cocktails -- Savoy Corpse Reviver #2, the White Lady, the Aviation, the Last Word, etc. I don't see how you could get along without it.

 

~ H

 

You missed rum, bro.


Wow! That's surprising, considering I am on such a rum kick right now. AC - rum!

 

 

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post #9528 of 10318
2/9/12 at 12:45pm
speaking of rum... how about this shit!

349
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post #9529 of 10318
2/9/12 at 12:56pm
Quote:
Originally Posted by Huntsman View Post



Beyond question (and I don't really drink martinis). Firstly, I don't think a home bar can really call itself that without at least one example of each of the primary spirits: Brandy, Bourbon, Scotch, Gin, Vodka, and Tequila. If the gin wasn't a London Dry, what would you have, a genever? Hendrick's is a London Dry gin, more or less, as is Bluecoat. Secondly, it is such a critical spirit to many essential cocktails -- Savoy Corpse Reviver #2, the White Lady, the Aviation, the Last Word, etc. I don't see how you could get along without it.

~ H

Just to clarify, my home bar is never without gin, which in my opinion is the most versatile of all spirits. My understanding is that London Dry features juniper as the predominant botanical. In many of the new American Gins such as Aviation, Leopold's, and Bluecoat, the juniper is much less prominent -- like a member of the choir rather than the lead singer. A traditionalist would say that a martini must be made with London Dry, and I tend to agree. Whether other cocktails must as well (I understand that PDT makes its Aviations with Beefeater), is a matter upon which I am interested in hearing opinions.
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post #9530 of 10318
2/9/12 at 1:05pm
Quote:
Originally Posted by Kid Nickels View Post

speaking of rum... how about this shit!
349

I've sampled that. Not worth the $, but if you are a collector its a cool piece.
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post #9531 of 10318
2/9/12 at 1:08pm
Quote:
Originally Posted by ama View Post

I've sampled that. Not worth the $, but if you are a collector its a cool piece.

I just read about it last night so it was on my mind and I was curious. Yeah, at $800-1K a bottle I can't imagine it is... but how was it in general and how were you able to "sample" it?
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post #9532 of 10318
2/9/12 at 1:18pm
Quote:
Originally Posted by Kid Nickels View Post

I just read about it last night so it was on my mind and I was curious. Yeah, at $800-1K a bottle I can't imagine it is... but how was it in general and how were you able to "sample" it?

A friend of mine bought a couple and opened one. Its really wood driven and did not have many of the tropical flavors I normally associate with rum. While I liked it, I would never pay that much for it.
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post #9533 of 10318
2/9/12 at 1:56pm
No white rum for mixing anymore. Want to try something different than Havana 3. Need SF-approvmenet.

Angostura White "Premium" Rum

Pampero Blanco

Ron Varadero Blanco 3
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post #9534 of 10318
2/9/12 at 5:23pm
with dinner
008-1.jpg

this later
f353f21a.jpg
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post #9535 of 10318
2/9/12 at 5:26pm
^ those both look great! Nice picks.
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post #9536 of 10318
2/9/12 at 5:44pm
Quote:
Originally Posted by b1os View Post

No white rum for mixing anymore. Want to try something different than Havana 3. Need SF-approvmenet.
Angostura White "Premium" Rum
Pampero Blanco
Ron Varadero Blanco 3
No one had one of these?

Just had a G&T with lime (first time). It's not bad. I wouldn't say better than lemon though. Given that I rather have lemon than lime at home it's a great alternative.
So.. you all know that when one adds ice cubes to a glass before addin a sparkling fluid it foams up quite extremeley, result in a huge loss of gas. It still foams up when one adds the liquid first and then the ice cubes, but way less. Today, the Fever-tree I used tasted fine w/r/t gas content when sipping before adding the ice cubes. After adding gin and ice cubes, there was nearly no gas due to the little foaming after adding the cubes. So, either the Fever-tree war really low in carbon dioxide, or I don't know. Is there any way to avoid foaming at all?
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post #9537 of 10318
2/9/12 at 5:50pm
hmmm that's interesting if not a bit overly scientific (kidding) lol8[1].gif I've actually never tried to lessen the gas release in that manner as I'm a bit hypersensitive to carbonation so anything too carbonated, if I drink it too quickly at the beginning, will make me hiccup a few times. As a result I guess it never concerned me. I'm not far from making one myself... I'll try it soon with the Fentiman's and see what happens! biggrin.gif
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post #9538 of 10318
2/9/12 at 5:52pm
Quote:
Originally Posted by b1os View Post

No white rum for mixing anymore. Want to try something different than Havana 3. Need SF-approvmenet.

so you DO want white rum or no? Didn't quite get'cha
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post #9539 of 10318
2/9/12 at 6:02pm
Ah, yes. I meant that it's all gone, empty, drank it. All the rums I linked are white. wink.gif

About the foaming. Just put ice cubes in a glass and pour coke in it or so. It will foam extremely. And you will lose like half of the carbon dioxide.
When putting the ice cubes in the G&T, do it very slowly. It will greatly reduce the foaming. If you just throw it in there, it will still foam quite a lot (but still not as much as directly pouring it on the cubes). laugh.gif
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post #9540 of 10318
2/9/12 at 6:13pm
ya I DID notice they were all white... i'm just a bit slooooo today wink.gif I never really realized it, but I guess I really only use white rum (Bacardi) when making pina coladas. Otherwise I'm kind of partial to Pusser's or Appleton Estate. OK.. gotta go make that G&T!
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