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What are you drinking right now? - Page 665

post #9961 of 14961
i tried an eagle rare 17 over the weekend at village whiskey in philly

it was really good but basically a more complex buffalo trace (more caramel, vanilla notes, slightly more citrus, acidic)

i wouldn't spend money on a bottle for it but wouldnt mind some now and then
post #9962 of 14961
Havana Club Barrel proof

I don't know. I think I've come to the realization that I just don't enjoy rum all that much. I find most rums cloyingly sweet and the caramel/toffee/burnt toffee flavours are just so over-top and so prevalent in the profile of the drink that I just can't seem to get behind them. Any time I sit down and have a nice rum, I end up thinking how much better it would be if the brown liquor in my glass was a bourbon instead.

Any suggestions for getting over my anti-rum funk?
post #9963 of 14961
Probably won't directly help you enjoy rums neat, but Ranglum (Dark Rum, Wray & Nephew 63°, Falernum, Lime) is a wonderful cocktail.

3:13
He's doesn't seem too comfortable doing the vid but whatever.
post #9964 of 14961
Quote:
Originally Posted by denning View Post

Havana Club Barrel proof
I don't know. I think I've come to the realization that I just don't enjoy rum all that much. I find most rums cloyingly sweet and the caramel/toffee/burnt toffee flavours are just so over-top and so prevalent in the profile of the drink that I just can't seem to get behind them. Any time I sit down and have a nice rum, I end up thinking how much better it would be if the brown liquor in my glass was a bourbon instead.
Any suggestions for getting over my anti-rum funk?

Cuban rums tend to be very sweet in my experience. Try a dryer rum like El Dorado 15 or Haitian Barbancourt 8. Another route you could go would be rhum agricole like Clement or St. James, those are much less sweet and seem to be more terrior driven.

Also, next time you are in MN please bring me a bottle of Havana Club Barrel Proof! smile.gif
post #9965 of 14961
dp
post #9966 of 14961
Aperitif: Negroni 1.33:1:1 Carpano Antico, Beefeater, Campari.

Digestif: Gin Basil Smash cause basil was on offer again (.99€ per pot)

263

10cl Beefeater
4cl lemon juice
4cl Monin simple syrup
60 mid-to-big-sized basil leaves. Muddled pretty hard, let it sit for a minute or three.
Mmmm.

263
post #9967 of 14961
Is any of the "The Bitter Truth" bitters comparable to Peychaud's? From the name alone, the creole bitters should be similar. But what about Old Time Aromatic Bitters (http://the-bitter-truth.com/bitter/old-time-aromatic-bitters/) or Jerry Thomas' Bitters (http://the-bitter-truth.com/bitter/jerry-thomas/)? Or is the original not comparable to anything? I haven't seen the Peychaud's offline, but I can order them online -- and while I`m ordering, I can get some Gran Classico, too wink.gif.
post #9968 of 14961
Quote:
Originally Posted by b1os View Post

Is any of the "The Bitter Truth" bitters comparable to Peychaud's? From the name alone, the creole bitters should be similar. But what about Old Time Aromatic Bitters (http://the-bitter-truth.com/bitter/old-time-aromatic-bitters/) or Jerry Thomas' Bitters (http://the-bitter-truth.com/bitter/jerry-thomas/)? Or is the original not comparable to anything? I haven't seen the Peychaud's offline, but I can order them online -- and while I`m ordering, I can get some Gran Classico, too wink.gif.

Aromatic bitters should be similar to Angostura.
post #9969 of 14961
Great! Thanks. It's the one I have. I'll have a Sazerac with TBT Aromatic Bitters as a bedtime drink.
post #9970 of 14961
Quote:
Originally Posted by b1os View Post

Great! Thanks. It's the one I have. I'll have a Sazerac with TBT Aromatic Bitters as a bedtime drink.

icon_gu_b_slayer[1].gif
post #9971 of 14961
Yummy!


Oh, Kyle, if you're not aware of it, the videos of Chris McMillian (a lot are available through http://www.youtube.com/user/keithmarszalek ) are fun to watch and you'll grasp some of the history, too.
post #9972 of 14961
Quote:
Originally Posted by b1os View Post

Yummy!
Oh, Kyle, if you're not aware of it, the videos of Chris McMillian (a lot are available through http://www.youtube.com/user/keithmarszalek ) are fun to watch and you'll grasp some of the history, too.

+1 Chris McMillian.

He is a real gentlemen and true master of his craft. He bartend at Bar Uncommon now, worth a visit if you're in town.
post #9973 of 14961
Quote:
Originally Posted by denning View Post

Any suggestions for getting over my anti-rum funk?

Bourbon is generally my #1 choice as well... That being said, I don't know how you wouldn't love Zacapa 23. So damn good... even better w/ a choice cigar.
post #9974 of 14961

Thought this might be appropriate for this thread.

Looking Back to the 1800s for a Properly Bitter Cocktail

By FLORENCE FABRICANT

Published: March 20, 2012

 

In today’s ramped-up bar culture, the sweetness of Curaçao or Triple Sec, the orange liqueurs used in many classic cocktails, did not satisfy David Wondrich, the drinks historian and expert. So he worked with Alexandre Gabriel, the president of Cognac Ferrand in France, to develop a drier bitter orange Curaçao, like the kind made back in the 1800s.

 

They researched 19th-century recipes, and the result is Pierre Ferrand Dry Curaçao Ancienne Méthod, made with an infusion of the dried skins of Seville oranges in unaged, clear brandy. The spirit is redistilled and blended with Cognac, seasonings like anise and grilled sugar, and more orange peels. It is then barrel-aged and emerges smooth, veiled with orange, kissed with sweetness and hinting of juniper, almonds and vanilla. Mr. Wondrich wrote the tasting and historic notes on the label.

 

Pierre Ferrand Dry Curaçao Ancienne Méthod is 40 percent alcohol and comes in 750-milliliter bottles for $25.99 at Astor Wines and Spirits, and $26.99 from drinkupny.com; both of them expect to have the drink in stock next week.

21STUFF_CURACAO-articleInline.jpg


Edited by Cordwinder - 3/28/12 at 12:22am
post #9975 of 14961
Quote:
Originally Posted by cocostella View Post

Bourbon is generally my #1 choice as well... That being said, I don't know how you wouldn't love Zacapa 23. So damn good... even better w/ a choice cigar.

Unfortunately Zacapa 23 is not available in my Province-run socialist liquor monopoly. I have to source my good booze from afar.
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