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What are you drinking right now? - Page 650

post #9736 of 15009
Quote:
Originally Posted by b1os View Post

How did you like your G&T with bitters kiddo?

I need to experiment more. All I had was the Peychaud's which I'm not sure works well. It's got the more herbal flavor that reminds me of the chartreuse in a "Last Word", which I like but is kinda weird in a G&T. For the life of me I couldn't find my Angostura, but maybe I need the Angostura Orange. I dunno...verdict is still out... suggestions?
post #9737 of 15009
Last night I did a G&T with Fee Bros. grapefruit bitters. It lends just a hint of citrus to the drink which I think is a pleasant addition.

The night before I did another Rome With a View as well as several Carte Blanches (as detailed a page or two back) for some friends of mine.
post #9738 of 15009
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Willett single barrel bourbon

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post #9739 of 15009

^ That's nice, K.

 

Pissed, annoyed, frustrated, and angry tonight. But this Vieux Carre is going a looonnnngggg way towards fixing my mood. The Cocchi sweet vermouth is really doing the job on this cocktail along with five drops of Fee Bros Whisky Barrel Aged bitters, and two of Peychaud's.

 

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post #9740 of 15009
Thanks, H.
BTW, have you ever heard of a cocktail made out of scotch, rosemary simple syrup, and beet juice?
Bartender and I were talking about old cocktail books, and she mentioned that she'd read a recipe along those lines, but couldn't remember the name of the book or the name of the drink. I went back into the kitchen and juiced some beets and made rosemary simple syrup. She whipped up a drink that was fantastic, although very peculiar.
post #9741 of 15009
^ that's a new one (old one?) for sure.... piqued my interest although it does sound weird.
post #9742 of 15009

A recent pic, after the reorganization. The narrow shelves on the right for the well spirits yet need to be painted and the mirrors added. But as they are behind the door when it opens, I have been lazy about it.

 

P1010820 - Copy.jpg

 

 

Quote:

Originally Posted by kwilkinson View Post

Thanks, H.
BTW, have you ever heard of a cocktail made out of scotch, rosemary simple syrup, and beet juice?
Bartender and I were talking about old cocktail books, and she mentioned that she'd read a recipe along those lines, but couldn't remember the name of the book or the name of the drink. I went back into the kitchen and juiced some beets and made rosemary simple syrup. She whipped up a drink that was fantastic, although very peculiar.


No, I'm afraid I have not heard of that one! You must have a good bartender to whip something up like that off the cuff with your ingredients. Anyway, the only beet cocktails I know are from this article:

 

http://online.wsj.com/article/SB10001424052970204002304576631373093534058.html

 

I am always interested in scotch cocktails -- it is a spirit that does not play well with others.

 

Incidentally, I have recently thinking about making a real red velvet cake, using beets for the color.

 

~ H

 

post #9743 of 15009
Quote:
Originally Posted by Huntsman View Post

A recent pic, after the reorganization. The narrow shelves on the right for the well spirits yet need to be painted and the mirrors added. But as they are behind the door when it opens, I have been lazy about it.

350x236px-LL-1ae57e72_P1010820-Copy.jpeg

Mother of god
post #9744 of 15009

Wow.

 

I'd put the Pappy in front of the Knob Creek though.

post #9745 of 15009
Quote:
Originally Posted by Huntsman View Post

A recent pic, after the reorganization. The narrow shelves on the right for the well spirits yet need to be painted and the mirrors added. But as they are behind the door when it opens, I have been lazy about it.

350x236px-LL-1ae57e72_P1010820-Copy.jpeg
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post #9746 of 15009
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post #9747 of 15009
Quote:
Originally Posted by Huntsman View Post

A recent pic, after the reorganization. The narrow shelves on the right for the well spirits yet need to be painted and the mirrors added. But as they are behind the door when it opens, I have been lazy about it.

350x236px-LL-1ae57e72_P1010820-Copy.jpeg

~ H

As I said when you returned a month or so ago, "Welcome back our spirits overlord". I humbly beseech you to bestow the benificence of your wisdom upon us.
post #9748 of 15009
Huntsman, that's your house bar? JFC...
post #9749 of 15009
Hunts, what would you say is the ratio of base spirits to flavoring stuff in your bar?
What is your deepest category?
I think I remember you saying that Tequila was the one you knew least about, so I'll assume that's your most shallow category.

I'd love to have a bar from which you can actually make a variety of drinks. Its just so expensive... each liqueur ranges from $20-35, and then the actual spirits are the same if not more.
post #9750 of 15009

Haha, thanks guys.

 

perspective, yeah, the knob is hardly illustrous, but I try to keep the short bottles in the front when there are actually some short bottles (not common with, say, Scotch). The Pappy has company from WL Weller, Stagg, Eagle Rare 17, a pair of A.H. Hirsch 16s, a Parker Anniversary, as well as some other friends. The question of what to put out front is always tough -- my Rittenhouse 25, for instance, is stuck in the back in its beautiful wooden box just to avoid blocking other stuff (plus I reach for it much less often than, say, Sazerac 6).

 

Nickels, yes, its my house bar. It IS a hobby after all.
 

Quote:
Originally Posted by kwilkinson View Post

Hunts, what would you say is the ratio of base spirits to flavoring stuff in your bar?
What is your deepest category?
I think I remember you saying that Tequila was the one you knew least about, so I'll assume that's your most shallow category.

I'd love to have a bar from which you can actually make a variety of drinks. Its just so expensive... each liqueur ranges from $20-35, and then the actual spirits are the same if not more.


K, the bar is skewed massively toward the base spirits, because I started drinking them long, long before I got into cocktails and because I still really enjoy spirits neat. The ratio to modifiers must be like 15:1 or 20:1.

 

My deepest category is Scotch and Irish whiskys: I think I am at nearly 50 malts and ten or so blended whiskies, followed by bourbon, cognac/armagnac, rum, gin, vodka, then rye. Tequila is at the low end of the totem pole but is my newest spirits frontier. I have a grand total of two Mezcals and two Tequilas -- and one of each is rotgut. But the Del Maguey Chicichicapa I had not long ago was such an awesome, awesome experience that I'm sure that collection will be growing soon.

 

There really are not that many essential flavoring liqueurs or modifiers unless you go and read the PDT Cocktail Book or something. Cointreau is the most critical, but after that, Maraschino, Green Chartreuse, an Absinthe, Benedictine, Campari, a Creme de Cacao, St. Germain, and Creme de Violette, will cover a HUGE amount of ground -- over 75% of the cocktails I make require no more than these. 

 

It is, as you say, fairly expensive to build a bar to be able to make a wide variety of drinks, but the truth is, as long as you have good examples of each of the primary spirits and a decent selection of modifiers, you can do a huge variety of serious cocktails. Yes, it is nice to, say, pick which of ten gins for a particular cocktail is best, but truth be told, Beefeater is still sufficient 90% of the time. I started out with the notion of getting one 'well' spirit for each of the eight primary spirits classes, adding the modifiers as I went along, as well as premium spirits in classes that I really liked. If you figured $30/bottle for the eight primary spirits, that's like $240 (though some are cheaper), and the same for the nine modifiers about, that is $270, for a total of $510 or so for 17 bottles with which you can make a stunning array of cocktails (if a few vermouths are added in).

 

~ H

 

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