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What are you drinking right now? - Page 650

post #9736 of 14416
I figured as much. Thanks guys. I finally got an orange so now I can make it. Gonna use up this Makers and then move on to the Black Maple Hill.
post #9737 of 14416
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 #9738 of 14416
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 #9739 of 14416
2012-02-27181217.jpg


Willett single barrel bourbon

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post #9740 of 14416

^ 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.

 

P1010823.jpg

post #9741 of 14416
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 #9742 of 14416
^ that's a new one (old one?) for sure.... piqued my interest although it does sound weird.
post #9743 of 14416

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 #9744 of 14416
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 #9745 of 14416

Wow.

 

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

post #9746 of 14416
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 #9747 of 14416
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post #9748 of 14416
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 #9749 of 14416
Huntsman, that's your house bar? JFC...
post #9750 of 14416
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.
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