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What are you drinking right now?

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

  1. Gibonius

    Gibonius Senior member

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    Your glass would make me feel really drunk really fast.



    What kind of orange did you use? I found it made a lot of difference.
     
  2. cptjeff

    cptjeff Senior member

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    I'm not sure. It was one of those really small ones they sell for snacking. A friend of mind left it here, oranges aren't something I really buy.

    Edit: Clementines maybe?
     
    Last edited: Jun 10, 2014
  3. indesertum

    indesertum Senior member

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    I need a rye too (I have my heart set on the Jefferson rye but can't find it near me) but I also want a easy blended scotch for cocktails.

    I really don't like orange juice in cocktails. Generally you have separate sour or sweet components in cocktails. OJ is a little of both but not enough of either. So you need more volume to get the right balance but the orange flavor tends to then dominate. Don't particularly care for the blood and sand for that reason. Most recipes I've tried the OJ is pretty much invisible and it needs a little more sour component cuz overall the drink is too sweet

    Although it might work pretty well with a smaller acidic orange
     
    Last edited: Jun 10, 2014
  4. Gibonius

    Gibonius Senior member

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    Blood oranges :nodding:

    That's where the name of the cocktail comes from. They do have a distinct taste profile, which to my palate works a lot better in that drink than others.



    I haven't tried them in things like the Monkey Gland, which is another tough cocktail to balance right.
     
    Last edited: Jun 11, 2014
  5. indesertum

    indesertum Senior member

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    From what i understand it was named after the 1922 film. The first recipe is from the savoy book and it doesn't specify blood oranges. The red color generally comes from the cherry heering. I think at some point much later in time people started using blood oranges cuz of the word blood in the name.

    Anyways I've had the blood orange one a few times but I think it gets overwhelmed by the cherry from the heering or the maraschino. Are blood oranges even very acidic? The ones I've had have been fairly sweet.
     
    Last edited: Jun 11, 2014
  6. jcoltkelly

    jcoltkelly Member

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    Bhoie - I don't remember what it was called, only the ingredients, and had to reverse-engineer the proportions through a grueling trial & error process.
     
  7. Gibonius

    Gibonius Senior member

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    That could well be true. Lots of rumor-milling in the etymology of these things.
    They're certainly sweet, but the overall flavor profile is quite different from most oranges.

    I was also using cherry Marnier, which may make a difference.
     
  8. Kid Nickels

    Kid Nickels Senior member

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    I really am not at all knowledgable about cachaca quality but I've always felt Pitu was pretty shitty. I prefer these two but can't really add anything in the way of analysis.

    [​IMG]

    [​IMG]
     
  9. Bhowie

    Bhowie Senior member

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    So last night I had a bomb ass Spanish vermouth. Vermouth Perucchi. This is has really cool applications, doesnt look to be expensive either.


    [​IMG]
     
  10. erictheobscure

    erictheobscure Senior member

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    ^ Oh, I love the sweet vermouth that that brand makes. The only problem is that it's absurdly drinkable on the rocks and I end up drinking way too much of it.
     
  11. Beckwith

    Beckwith Senior member

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    A case of Fever Tree Ginger Beer arrived at the house, Moscow Mule and Dark & Stormy here I come. Anyone opine on good ratios for Moscow Mule? 2.5 oz Vodka, 1 lime and ginger beer?
     
    2 people like this.
  12. Bhowie

    Bhowie Senior member

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    Yeah, that's how it was served to me. It was dynamite. I think it would be either a complete success or failure in a Vieuxe Carre
     
  13. b1os

    b1os Senior member

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    I'd probably use half a lime, or about 1/2 oz of lime juice. 2.5 oz vodka, 6-7 oz ginger beer. My general ratios are 70-80 ml liquor, 200 ml soda, 0-15 ml lemon/lime juice.

    You could also give the London Buck a try, for the sake of variation.
     
    Last edited: Jun 13, 2014
  14. Beckwith

    Beckwith Senior member

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    London Buck looks to be an Aviation without the Maraschino, which I really like as well. Gonna try one of those as well.

     
  15. b1os

    b1os Senior member

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    No. Not at all. Unless your Aviation is no Aviation.

    London buck is like a Moscow Mule or Dark & Stormy with gin in place of rum/vodka and lemon juice in place of lime juice.
     
    Last edited: Jun 13, 2014
  16. Beckwith

    Beckwith Senior member

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    Meant the London Gin and Lemon juice, minus out the Maraschino and add Ginger Beer. Same base though.
     
  17. Bhowie

    Bhowie Senior member

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    :laugh:

    Its like a margarita except minus out the cointreau and add club soda.
     
    Last edited: Jun 13, 2014
    2 people like this.
  18. b1os

    b1os Senior member

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    A Mint Julep is a Mojito with bourbon instead of rum.
     
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  19. Beckwith

    Beckwith Senior member

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    Ain't I the cocktail village idiot and I haven't even had one yet.
     
    1 person likes this.
  20. indesertum

    indesertum Senior member

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    also the ice and glass are different



    but but


    but



    :cloud:

    what about the ice....




    and building in a julep cup and stirring it
     
    Last edited: Jun 13, 2014

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