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***The Not Even Slightly Official SW+D Booze and Cocktail Thread*** - Page 14

post #196 of 366
That sounds good, but actually laughed out loud at how ugly that thing is. Looks like a finger in a glass of urine. Looks are overrated with booze anyway. Really does sound great with those pickled habaneros though (which I may have to give a try).
post #197 of 366
Thread Starter 
haha,i didn't know what the hell to do with that pickle spear; I just split one lengthwise and stuck it in there because I wanted to eat it. I'm sure there's a pretty way to do it, but as you've noted, it's not like pickle brine is the most attractive ingredient there is. But, it's not like I work at a bar, and if I'm making drinks for friends or family they;re certainly not going to complain.
post #198 of 366
Quote:
Originally Posted by pickpackpockpuck View Post

That sounds good, but actually laughed out loud at how ugly that thing is. Looks like a finger in a glass of urine. Looks are overrated with booze anyway. Really does sound great with those pickled habaneros though (which I may have to give a try).

My standard margarita recipe now includes dark simple syrup - which turns the damn thing olive coloured. It's tasty, but looks pretty bad.
post #199 of 366
I drink Manhattans a lot and every time they put that stupid maraschino cherry in I think how cheap and silly it makes my drink look. But the cherry tastes good so I'm happy to have it. (btw, synth's drink doesn't look so bad on a regular computer. looked at it on my phone before)

Checked out the site where they sell those pickled habaneros online. Lots of cool stuff on there: http://www.newyorkmouth.com/

I'm supposed to go to a mescal tasting this Friday at my wife's office. Pretty excited. The brand is called Pierde Almas. For those who don't know, you traditionally sip mescal (no shots, no mixers), and you drink it with something called sal de gusano — "worm salt." And yeah, that's literally what it is: http://www.huffingtonpost.com/2012/09/24/worm-tequila-salt_n_1909538.html. Curious to see how this goes.
post #200 of 366
So I bought a box of Franzia today (lol cawledge), and while cutting off part of the cardboard, I punctured the bag....foo.gif
post #201 of 366
i am angry and sad that i missed the kbs release.
post #202 of 366
Quote:
Originally Posted by reedobandito View Post

So I bought a box of Franzia today (lol cawledge), and while cutting off part of the cardboard, I punctured the bag....foo.gif


you know this means you have to drink the entire bag at once, right?

SLAP THE BAG.
post #203 of 366
Quote:
Originally Posted by pickpackpockpuck View Post

I drink Manhattans a lot and every time they put that stupid maraschino cherry in I think how cheap and silly it makes my drink look. But the cherry tastes good so I'm happy to have it. (btw, synth's drink doesn't look so bad on a regular computer. looked at it on my phone before)

Checked out the site where they sell those pickled habaneros online. Lots of cool stuff on there: http://www.newyorkmouth.com/

I'm supposed to go to a mescal tasting this Friday at my wife's office. Pretty excited. The brand is called Pierde Almas. For those who don't know, you traditionally sip mescal (no shots, no mixers), and you drink it with something called sal de gusano — "worm salt." And yeah, that's literally what it is: http://www.huffingtonpost.com/2012/09/24/worm-tequila-salt_n_1909538.html. Curious to see how this goes.

You won't be disappointed, Pierde Almas is a great range. Be sure to try the tobaziche.

post #204 of 366
Cordon Negro a sparkling wine from Spain is surprising good for the price and excellent for a French 75
post #205 of 366
Mescal tasting was really cool. Turned out to be a variety of Oaxacan mescals, not just Pierde Almas, but the creator/owner of Pierde Almas was there. Some things I learned to look for in a good mescal:
1. It should be joven, not añejo or reposado. Aging is a European convention, and you don't want any wood flavor from aging in wooden barrels. It covers up the natural florals of the agave. Of course if you like the flavor of aged mescal then go ahead and drink it, but good artisanal mescals aren't aged.
2. It should be labeled as bottled at the source ("envasado en origen").
3. It should specify the type of agave it's made from. Sometimes it will even have the name of the mescalero who made it.
4. Hopefully people know this but there really shouldn't be a worm in it. That's just a gimmick.

Even the strong mescals like Pierde Almas tasted really good and were very smooth. They are generally double distilled.

In the countryside a lot of people drink mescal out of jicaras, which are little cups made from gourds. (In the cities it's common to serve it in a glass votive holder.) It's served with sal de gusano (on the left in the photo below), which is literally made from cooking and grinding the worms that are found on the agave, and there's no ritual for the sal de gusano. It's just there to clean the palate whenever you want. Tasted much different than expected, a lot lighter and almost flowery itself.



And we got to try a popular Oaxacan snack: grasshoppers.

post #206 of 366
I'm excited that it's almost the time of the year for making micheladas.

In regards to micheladas, I'll say what I do, but I wanna hear if you guys have any reccs.

My recipe:
Low salt v8 or spicy v8, maybe 5-7 oz
Soy sauce, an oz or less
Valentino hot sauce (haven't liked any other sauce for this, several shakes
Squeeze a lime wedge in
Pour a 12 oz beer in (tecate usually),
stir lightly,
garnish w another lime.

Comes out thicker than the ones I've had at bars, kind of like a Bloody Mary. I guess I might drop a picked okra in next time.

that tequila grapefruit thing a few pages back also sounds great. I am a grapefruit-consuming machine.
post #207 of 366
Quote:
Originally Posted by pickpackpockpuck View Post

I drink Manhattans a lot and every time they put that stupid maraschino cherry in I think how cheap and silly it makes my drink look. But the cherry tastes good so I'm happy to have it. (btw, synth's drink doesn't look so bad on a regular computer. looked at it on my phone before)

Try getting decent cherries rather than grocery-store maraschinos. It may still look silly but it will taste dramatically better. They will be less synthetic-sweet and come in a dark color rather than maraschino-neon.

post #208 of 366

Or just make your own.  Here's a recipe I have for bourbon cocktail cherries.

 

1 lb Cherries (pitted)
Juice from 1/2 lemon
one or two sticks cinnamon
clove (optional)
a couple of dashes of vanilla extract
1 to 1 1/2 cup sugar
2 cups good bourbon (a wheated bourbon works pretty well here, your pick)
Combine your bourbon and sugar on the stove. add the cinnamon, lemon juice, vanilla and clove (if you're using clove). Mix over med heat/bring to a VERY brief boil until your sugar dissolves (add more bourbon if necessary).
Add the cherries and cook for a minute or two.

Let it cool, pour it into mason jars, and seal by placing the jars into boiling water.

Age in a cool dark place or the fridge. Delicious.

post #209 of 366
Quote:
Originally Posted by kwanon View Post

Try getting decent cherries rather than grocery-store maraschinos. It may still look silly but it will taste dramatically better. They will be less synthetic-sweet and come in a dark color rather than maraschino-neon.

I mean when I order a drink at a bar, which means I'm stuck with whatever cherries they have. Though I suppose I could bring my own cherries with me...
post #210 of 366
Leaving work early naturally leads to buying booze. In an effort to try some new stuff, I picked up a bottle of NV Bollinger Special Cuvee rather than one of my defaults (and I even saved a few bucks though it was still a bit pricey for a non vintage). Will report back with results... as a sidebar, it seems that actual champagne is one of the worst "values" when it comes to booze. I don't mean in terms of getting trashed, I mean in terms of cost to quality ratio. Maybe it's because I have easy access to California wines and spirits that my perspective is skewed?
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