1. And... we're back. You'll notice that all of your images are back as well, as are our beloved emoticons, including the infamous :foo: We have also worked with our server folks and developers to fix the issues that were slowing down the site.

    There is still work to be done - the images in existing sigs are not yet linked, for example, and we are working on a way to get the images to load faster - which will improve the performance of the site, especially on the pages with a ton of images, and we will continue to work diligently on that and keep you updated.

    Cheers,

    Fok on behalf of the entire Styleforum team
    Dismiss Notice

What are you drinking right now?

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

  1. aravenel

    aravenel Senior member

    Messages:
    5,624
    Joined:
    Oct 25, 2006
    Location:
    New York City
    

    I actually did use Punt e Mes, so apparently I recreated an existing cocktail. Figures.
     
  2. Huntsman

    Huntsman Senior member

    Messages:
    7,732
    Joined:
    Jul 3, 2004
    It is really hard to do otherwise if all the ingredients are classic. Somebody somewhere has probably done it before. Especially with Maraschino, where the addition of a dash or two to 'improve' a cocktail was very common. Even my signature drink is very similar to the Savoy's Imperial cocktail.

    Anyway, more on the Red Hook if you are curious -- I first had it from the now-celebrated restauranteur Bobby Heugel, when he was a bartender at this cinderblock icehouse/BBQ joint called Beaver's in Houston. It's a great BBQ cocktail:

    http://www.cocktailchronicles.com/2005/11/18/red-hook/

    ~ H
     
  3. denning

    denning Senior member

    Messages:
    1,292
    Joined:
    Jan 30, 2005
    Location:
    Canada
    Anyone have the recipe for a Cure for Pain (Death & Co.) handy? I can't remember the proportions and my searching abilities seem to be lacking right now.

    Cheers.
     
  4. b1os

    b1os Senior member

    Messages:
    9,448
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    [​IMG]
     
    Last edited: Jan 12, 2014
  5. Huntsman

    Huntsman Senior member

    Messages:
    7,732
    Joined:
    Jul 3, 2004
  6. b1os

    b1os Senior member

    Messages:
    9,448
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    Now, this is very odd. The menu lists Carpano Antica as ingredient. Did they simply forget about it in the recipe?
     
  7. b1os

    b1os Senior member

    Messages:
    9,448
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    I just made one. I've used Evan Williams and Booker's, some Madeira that I deemed "close enough" to a port wine and 3 tsp of Carpano Antica, no orange twist (no oranges). Now, I don't know what it's supposed to taste like, but it's ok.
     
  8. Eric Michael

    Eric Michael Senior member

    Messages:
    212
    Joined:
    Nov 1, 2013
    Location:
    Toronto
    What are people's favourite gin?
    I drank a couple martinis Saturday evening- one with Hendrick's, which I liked for its smooth and refreshing taste
    The other was with Gin Mare... definitely a different breed of gin for me (I suppose from the herbal and olive infusion).. much stronger than the Hendrick's but not necessarily in a bad way
     
  9. indesertum

    indesertum Senior member

    Messages:
    17,863
    Joined:
    Jun 7, 2007
    Location:
    omicron persei 8
    Damn they want you to use stagg?

    I really like k&l's spirits journal. http://spiritsjournal.klwines.com. Really good blog. No pretension. It's clearly a sales tool and they're not shy about it but they're also very honest and upfront about it. They wrote a blog post about it that really impressed me. They come across as just very passionate and proud about their products and if it doesn't meet their standards they don't offer it. Their posts about scotch are great.

    They had a series on vodka and tequila which were both very enlightening


    Anybody a sherry fan? I'm trying to decide which bottle of equipo navazos I want to buy but can't decide.
     
    1 person likes this.
  10. denning

    denning Senior member

    Messages:
    1,292
    Joined:
    Jan 30, 2005
    Location:
    Canada
    Boulevardier

    1.5 oz Bulleit Bourbon
    1 oz. Campari
    1 oz Carpano Antica

    Last one I made was 1:1:1.5

    I think I prefer the 1.5:1:1 ratio that this one had.

    [​IMG]
     
    1 person likes this.
  11. Piobaire

    Piobaire Senior member

    Messages:
    50,221
    Joined:
    Dec 5, 2006
    Location:
    In My Douchemobile
    I really prefer more spirit than modifiers in that drink but I've really come to love the Boulevardier rather quickly.
     
  12. b1os

    b1os Senior member

    Messages:
    9,448
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    I've had a Corpse Reviver #2 earlier and a 2:1:1 Boulevardier now.
     
  13. Huntsman

    Huntsman Senior member

    Messages:
    7,732
    Joined:
    Jul 3, 2004
    Sazerac last night. I prefer 50/50 rye and brandy, and use both Peychaud's and aromatic bitters.

    ~ H
     
  14. indesertum

    indesertum Senior member

    Messages:
    17,863
    Joined:
    Jun 7, 2007
    Location:
    omicron persei 8
    did you use herbsaint? never had and wanted to know if its better or more versatile than absinthe
     
  15. b1os

    b1os Senior member

    Messages:
    9,448
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    I usually have my Sazeracs with Cognac. And I have never made it with Peychaud's since I always forget to buy it (plus it's not widely available here).

    Herbsaint is just a brand, isn't it? I doubt it could be more versatile than absinthe.
     
    Last edited: Jan 21, 2014
  16. b1os

    b1os Senior member

    Messages:
    9,448
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    Hot Toddy

    10 cl Famous Grouse
    10 cl hot water
    2 cl lemon juice
    1 tsp honey
    3 crushed juniper berries
    1/2 a lemon slice studded with cloves

    [​IMG]
     
    Last edited: Jan 21, 2014
  17. Gibonius

    Gibonius Senior member

    Messages:
    11,116
    Joined:
    Nov 27, 2009
    Location:
    Suburban Sprawl Sector 3, Maryland
    It's cold, snowing, and nasty out. Laphroaig 10 cask strength is right at home.
     
  18. b1os

    b1os Senior member

    Messages:
    9,448
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    And another Hot Toddy. Now off you go, stupid cold. Added some cinammon stick and allspice.
     
    Last edited: Jan 21, 2014
    1 person likes this.
  19. aravenel

    aravenel Senior member

    Messages:
    5,624
    Joined:
    Oct 25, 2006
    Location:
    New York City
    

    I use herbsaint for my Sazeracs. Mostly just because I don't love absinthe (though do really like Sazeracs, strangely), and so wasn't willing to spend that kind of money on something I use to coat the glass for just one cocktail.
     
    1 person likes this.
  20. b1os

    b1os Senior member

    Messages:
    9,448
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg

Share This Page

Styleforum is proudly sponsored by