What are you drinking right now?

Discussion in 'Social Life, Food & Drink, Travel' started by VMan, Oct 25, 2006.

  1. Piobaire

    Piobaire Not left of center?

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    I am also claiming this as my thread. You have been notified.

    [​IMG]
     
  2. Roikins

    Roikins Senior member

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    As soon as I saw this post, I went and pitted some cherries and put them in maraschino. I can't wait until they are ready. [​IMG]


    I tasted one from each today; it's been three days since I started. The Violette ones are definitely good to go, but I'll let them sit longer to see what happens in a few days. The Maraschino ones could use more time, so I'll dip in to try a 2nd one after one week has passed.
     
  3. Alter

    Alter Senior member

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    I tasted one from each today; it's been three days since I started. The Violette ones are definitely good to go, but I'll let them sit longer to see what happens in a few days. The Maraschino ones could use more time, so I'll dip in to try a 2nd one after one week has passed.
    I think I am going start some myself this afternoon. Degroff recommends to pack in sugar for one day before adding the liqueur. Is that what you did?
     
  4. Roikins

    Roikins Senior member

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    I think I am going start some myself this afternoon.

    Degroff recommends to pack in sugar for one day before adding the liqueur. Is that what you did?




    Nope, I was going to add some some sugar into the liqueur and let it all marinate for a few days, but I opted to see how the flavors would come out and change over time without any sugar. For the Violette, I would not add sugar, but the Maraschino, I could see how a little would help based on today's taste test. However, I wouldn't put too much, but that's my personal taste in not liking cherries in my cocktails that are too sweet.
     
  5. woodywoodson

    woodywoodson Well-Known Member

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  6. why

    why Senior member

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    Slightly pedantic, but fruits usually macerate whereas meats usually marinate. The former refers to foods submerged in alcohol for preservation and dissolution, the latter to foods brined traditionally in sea water (marinade > marina).
     
  7. Roikins

    Roikins Senior member

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    Slightly pedantic, but fruits usually macerate whereas meats usually marinate. The former refers to foods submerged in alcohol for preservation and dissolution, the latter to foods brined traditionally in sea water (marinade > marina).

    Yep, correct. That's what I meant. 4th weekend... I have marinating on the brain.
     
  8. tricota

    tricota Senior member

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    Is there a difference between normal tonic and Indian tonic water?

    Nothing, its just branding.

    That sound about right. I had the choice of schweppes and another brand. Both taste about the same...
     
  9. Stylin247

    Stylin247 Well-Known Member

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  10. ama

    ama Senior member

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    Please do...I am curious about this.

    I will after this weekend!

    I am also claiming this as my thread. You have been notified.

    Is there room for me? [​IMG]
     
  11. Piobaire

    Piobaire Not left of center?

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    Is there room for me? [​IMG]

    There's room for all!

    Had a huge G&T after golfing today. So nice.
     
  12. Alter

    Alter Senior member

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    Summer!! Made a Planters Punch as I had all of the ingredients on hand:

    2 oz Orange Juice
    1 oz Pineapple Juice
    1 oz Dark Rum
    1/2 oz Orgeat
    Splash of soda water

    [​IMG]
     
  13. Aaron01

    Aaron01 Senior member

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    3 Knob Creek Old Fashioned followed by a Brothers' Reserve Prickly Pear Braggot
     
  14. Charley Farley

    Charley Farley Member

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    A Langhi Ghiran Shiraz from the Victorian Pyrenees. Fine wine produced with grapes grown down the road, comparable to some of the best french.
     
  15. bdeuce22

    bdeuce22 Senior member

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    Rogue dead guy ale. Loving rogue beers right now
     

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