What are you drinking right now?

[Johnny_5]

****. Every time I log into styleforum I want to drink (booze) all of a sudden.

 

[Huntsman]

Yummy. This will be my Friday cocktail.

Originally Posted by IUtoSLU

Vieux CarrÃ

Cocktail: 3/4 oz rye whiskey - Sazerac 18 rye 3/4 oz Cognac - Remy Martin 1738 3/4 oz sweet vermouth - Vya 1/2 teaspoon Benedictine 1 dash Angostura bitters 1 Dash Peychaud's bitters Garnish with a cherry The result is delicious. It is smooth, but with the utmost character. The nose is mostly rye with hints of the Angostura, Peychaud's and Benedictine. Like I said, it is extremely smooth, but the rye adds a spicy kick. The vermouth is the perfect compliment. The aftertaste on the tongue is bittersweet. All-in-all this is a pretty good cocktail, but I still may prefer a good old Manhattan. It is definately a good change from the usual.

 

[Smartalox]

Evan Williams Single Barrel, Sept 10, 2008.

Happy Bithday to me!

 

[TMMKC]

Dewars followed by some fairly inferior Malbec.

 

[Jassy]

Water.

 

[Huntsman]

Wanted a Sazerac but am too annoyed and lazy. Glenmorangie Nectar d'Or answered the call. Never a bad choice.

 

[TMMKC]

I just polished off a generously-sized Tanqueray Gimlet.

 

[Piobaire]

Originally Posted by Huntsman

Wanted a Sazerac but am too annoyed and lazy. Glenmorangie Nectar d'Or answered the call. Never a bad choice.

+1, always a good choice. I need to sip some this weekend.

We went for dinner, Saturday night, at our new favorite haunt. We had a little Rhone style wine with dinner, Sinister Hand. We are quite well known with the owners, and they were getting backed up turning tables, so we offered to sit at the bar for dessert, so they could turn the table. As a way of thanks, the wife bought not only our dessert, but plunked down a bottle of Tokaji, 4 Puttonyos, and just told us to help ourselves. I can't remember the bottling, but it went very nicely with the dessert. And the price was right

 

[Chouse]

Keepin it simple just now: gin (Tanqueray) & tonic

 

[IUtoSLU]

Another Vieux CarrÃ

Cocktail, but with different proportions:

1 oz rye whiskey - Sazerac 18 rye
1 oz Cognac - Remy Martin 1738
1 oz sweet vermouth - Vya
1 teaspoon Benedictine
1 dash Angostura bitters
1 Dash Peychaud's bitters
Garnish with a cherry

Everything seems better balanced. This is truly a wonderful drink that has grown on me this week (I've probably had around 5-6 of these this week).

 

[harry2quinn]

Mississippi Mud (great beer)

 

[Huntsman]

Annoying day today, decided it was so bad by lunch that I'd take a half. Had a nice local beer that I enjoy with a burger, noticed a shiny new bottle of Kubler absinthe on the bar, had that to follow (louched, but with no sugar). That was a lovely finisher -- not the best absinthe I've ever had (needs a little more of the bitter complexity of some), but quite all right. Better than Lucid, certainly. Dinner tonight was potato pancakes, smoked salmon, sour cream, osetra. The cocktail of choice was my white vodka martini -- 2:1 Chopin to Lillet Blanc with a dash of Maraschino (which I left out tonight). All and all, pretty good. ~ H

Originally Posted by Piobaire

+1, always a good choice. I need to sip some this weekend. We went for dinner, Saturday night, at our new favorite haunt. We had a little Rhone style wine with dinner, Sinister Hand. We are quite well known with the owners, and they were getting backed up turning tables, so we offered to sit at the bar for dessert, so they could turn the table. As a way of thanks, the wife bought not only our dessert, but plunked down a bottle of Tokaji, 4 Puttonyos, and just told us to help ourselves. I can't remember the bottling, but it went very nicely with the dessert. And the price was right

I think it's one of the nicer things when you flip from customer to friend. I've only done it twice.

Originally Posted by IUtoSLU

Another Vieux CarrÃ

Cocktail, but with different proportions: 1 oz rye whiskey - Sazerac 18 rye 1 oz Cognac - Remy Martin 1738 1 oz sweet vermouth - Vya 1 teaspoon Benedictine 1 dash Angostura bitters 1 Dash Peychaud's bitters Garnish with a cherry Everything seems better balanced. This is truly a wonderful drink that has grown on me this week (I've probably had around 5-6 of these this week).
I had a bad day at work yesterday, came home yearning for a Manhattan or a Sazerac, but then I remembered your post. I did a little research myself and the proportions I used were: 1:1:1:5ml:2dash:2dash Worked for me and was greatly enjoyed. Thanks for that. The 5ml Benedictine worked out to about two teaspoons. ~ H

 

[gamelan]

so is this the damn, i'm fucked up thread? anyway, two glasses of Malbec and a port. coupla of beers and i'm pretty ******* happy right now. yeah, i'm a lightweight. makes getting fucked up cheap!

-Jeff

 

[binge]

Sonoma-Cutrer Les Pierres Vintage 2004. A damn good Chard. Wish I could make it my everyday, but my wine budget doesn't quite reach that high unfortunately.

 

[Flambeur]

Knob Creek