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What are you drinking right now?

cocostella

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Pliny always and forever remains the West Coast IIPA benchmark IMHO. Enjoying some Boulevardiers I batched some time ago. Been tweaking the ingredients and these ones are near the top. Boozy fosho.
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mhip

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Along similar boozing no nos, I do enjoy a cube or two of ice in my scotch from time to time.
Instead of doing the "splash" of spring water, I sometimes shrink a cube down to grape size and plop that in.
 

edinatlanta

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edinatlanta

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Along similar boozing no nos, I do enjoy a cube or two of ice in my scotch from time to time.
Pappy of the van winkle fame liked his with ice and water so....
 

tdes81

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Instead of doing the "splash" of spring water, I sometimes shrink a cube down to grape size and plop that in.
I kind of do the opposite. I have one of those ice cube trays which makes the extra large cubes. So I'll just drop a big one of those in, and re-use it for a couple pours.

For the mezcal now though, that's gotta be neat. Rum I kind of go either way (ice vs neat depending on my mood).
 

cocostella

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I enjoy both, depending on the spirit and/or mood. Both sets of grandparents, from Alabama and Louisiana, as me and my parents are, were bourbon drinkers. They all enjoyed Bourbon and “branch water” mostly, Bourbon Hi-balls in the daytime or hot evenings, and Bourbon take a sip to taste, then add rocks to drink for the nicer hooch. I’m the same. Whatever you enjoy. It goes without saying, you don’t plonk some shite cubes or water in the top top shelf hooch though.
 
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Fueco

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My first attempt at hard cider is underway. We’ll see how this turns out in 3-4 weeks…

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Piobaire

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Been playing with things and have come up with my own riff on this. I'm calling it the Nutty Gentleman.

1.5 parts walnut liqueur
1.5 part red vermouth (used Antica)
3 part bourbon (used Clyde's May)
dash of Piob's Aromatic Bitters (need to make your own or sub something in)

On the rocks. Nice.
 

tdes81

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Been playing with things and have come up with my own riff on this. I'm calling it the Nutty Gentleman.

1.5 parts walnut liqueur
1.5 part red vermouth (used Antica)
3 part bourbon (used Clyde's May)
dash of Piob's Aromatic Bitters (need to make your own or sub something in)

On the rocks. Nice.
Now you need to make a variation called the nutty professor.
 

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