Discussion in 'Streetwear and Denim' started by Synthese, Mar 6, 2013.
That is so meta.
Someone recommend me a moderately sized wine cooler/cabinet thing. Ideally something that can store champagne or other types of bottles too? This won't be going under any counters. Would prefer if it didn't sound like a jet engine and give off more heat than a coal plant.
PS '02 Pol Roger Sir Winston Churchill >>>> just about any other champagne I've had in that price range.
Been cooking through the Ottolenghi book Nopi (see the SW&D Food thread for food pics) but there's also a bunch of cocktails. The lady and I made some rooibos syrup for a roibos old fashioned, and now we have a bottle of frenet branca to use. I've been making Torontos, because a food poisoning association with vermouth makes me unable to drink Manhattans, which would be otherwise be something I really liked.
I made some basil simple syrup this weekend that I'll be turning into basil sour mix tonight before trying it out. I think this thread told me to do that like 3 years ago, so thanks guys
There is such a broad range of sweet vermouth available today that they are similar only in name, and I am sure that you could get away from the taste memory with a vermouth on the end of the range. I will assume that the association is probably with Martini & Rossi, so, I'd consider Dolin Rouge for a fruity, winey, and very light vermouth -- this is a French sweet, and totally different from the M&R Turin style. The other option is Punt E Mes, which is a cross between a vermouth and an amaro. Since you drink Fernet that might work. You could also add a barspoon of Fernet to your Manhattans.
Lastly, Lillet Rouge makes a very decent Manhattan on its own -- very wine-y.
All that is true. Find a vermouth you can like!
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