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

[StanleyVanBuren]

Quote:
Yeah, going to try out a Toronto tonight; we have everything we need for it. We have fernet usually as you're suggesting (shot after a meal) but I'm definitely interested to see how it works in a cocktail.

 

[astris]



anyone who knows me (or follows my instagram feed) knows that I consume enough craft beer to be considered by some to be kind of an alcoholic), right now I am very depleted but I've been saving this bad boy for a minute.

Probably the only saison I've liked. I just drank it in the bottle shop. Pretty spoiled with the options here.

 

[A Fellow Linguist]

I know next to nothing about liquor, reading this thread is a treat.

 

[Synthese]



I know next to nothing about liquor, reading this thread is a treat.

Just to note,

For those interested in more in-depth discussions of some of these things, the threads in the Food + Drink subforum can be very informative (the scotch thread in particular), so I would also recommend reading there for those people who haven't gotten their fill.​

 

[pickpackpockpuck]

welcome to the thread, miran

 

[The Rural Juror]

My drink of choice while at home is an old-fashioned. It is easy to keep the ingredients on hand: dissolve a sugar cube in a little water or directly in the 2 oz of bourbon then dash in some bitters. You can add a slice of orange if you like, but I rarely do.

These ice cube trays can really up your home cocktails:
http://www.amazon.com/Tovolo-KING-C...363281029&sr=8-1&keywords=large+ice+cube+tray

My wife also got me a spherical ice cube tray which she bought from a place called umami world (she learned about it on styleforum, while looking for xmas presents for me).

Finally, the weather will be warming up before we know it, so I thought I would share my favorite drink for when the weather turns really hot in the summer: pastis (pa-STEES). I think it's very similar to ouzo. Just add a little water and you're good to go.

 

[wootx]

I never tried skyy vodka. Is it any good?

 

[nahneun]

skyy does not even taste good in cocktails. would not drink ever.

 

[wootx]



skyy does not even taste good in cocktails. would not drink ever.

Good to know! I'm far from enjoying vodka, and know nothing about it, but some people seem to like the taste so I'd like to have a bottle handy. Any recommendations for a decent one?

 

[js0930]

Many of the small batch vodkas are pretty decent, especially Crater Lake Vodka. Ketel One is quite good as well and is the drink of choice of a friend who only drank it neat.

 

[The Rural Juror]

And Rural Juror: I love pastis! I like mine with soda water and a splash of fresh lemon juice. I take Cynar the same way.

Interesting. I will give that a shot when the weather warms up.

 

[Nil]



I never tried skyy vodka. Is it any good?

skyy does not even taste good in cocktails. would not drink ever.

Skyy Vodka is what you drink Sophomore year in college when you decide you've drank enough plastic handled bottles of Fleischmann's. It's a step up from the bottom, but one only a baby step.

If you want a cheap vodka, try New Amsterdam. It's my typical choice when I'm hosting a large party and would rather not have my premium spirits out.

 

[Severisth]

New Amsterdam is my cheap option for Gin actually

 

[reedobandito]

NA is alright, a little harsh.

SOBIESKI IS THE TRUTH

 

[dixonmanor]

Not really a vodka drinker, but I'll second Sobieski. Cheap and honest and doesn't taste like rubbing alcohol. Made by the same folks who make Blevedere.

For those who've expressed interest in rum, I'd suggest picking up a bottle of Diplomatico Exclusiva Reserva... Relatively inexpensive ($30-40 a bottle) and a GREAT after dinner/cigar rum. More interesting to my palate than Zacapa XO, which is many, many times more expensive.

Generally with rum, you've got a few different styles:

Spanish (dark, sweet, smooth)
English (full bodied, "funky," off-dry)
French (almost has some tequila qualities... this is because the French make rum, or "rhum agricole," out of fresh sugar cane juice rather than molasses. The Brazilians do this too, and call it cachaca)
Cuban/Puerto RIcan (very light-bodied, clean)

Of these, I tend towards the English, Spanish and French varieties more often than not, particularly those produced in Venezuela (Diplomatico, Pampero, Santa Theresa), Guyana (El Dorado... the 8, 12 and 15 years), Trinidad (Angostura 7 year is a current inexpensive favorite) and Martinique (Rhum JM 1997 is the very best in it's class, it's also very expensive).