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What are you drinking right now?

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

  1. rossoz

    rossoz Senior member

    Messages:
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    Jun 19, 2012
    PG Tips black tea. Potent stuff if you let it brew for more than two or three minutes.

    Cheers,
     
  2. Eric Michael

    Eric Michael Senior member

    Messages:
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    Nov 1, 2013
    Location:
    Toronto
    Thanks for the tip Huntsman, I'll give it a try, and you're correct-- Lillet Blanc.
    What is the recipe for your White Martini?

    I don't know of any members there... hoping to et in myself though in the near future.
     
  3. saint

    saint Senior member

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    Location:
    This mortal coil
    '98 Mazeris Bellevue with dinner. Mixing a Trinidad Sour as a digestif.
     
  4. Eric Michael

    Eric Michael Senior member

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    Nov 1, 2013
    Location:
    Toronto
    Mint Julep, without the proper cup- feeling terribly sacrilegious
     
  5. Fred G. Unn

    Fred G. Unn Senior member

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    Mar 5, 2011
    Laphroaig Quarter Cask tonight.
     
  6. Joffrey

    Joffrey Senior member

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    Jun 18, 2006
    Location:
    Pennsylvania Ave/Connecticut Ave
    Devils Backbone Striped Bass Pale Ale. Pretty good
     
  7. bmac11c

    bmac11c Senior member

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    Location:
    Frisco, Tejas
    Caipirinha's this evening as it is hotter than dog shit!
     
  8. bmac11c

    bmac11c Senior member

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    Location:
    Frisco, Tejas
    


    That Oliveto looks DELISH! I will have to try that! There's not many folks who like to use Egg Whites in their drinks! Use it in my Whiskey Sours.

    Bmac
     
  9. erictheobscure

    erictheobscure Senior member

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    Feb 18, 2008
    Had a couple of Americano cocktails last night. Can't believe I hadn't ever tried one before. Really, really refreshing--I think I'll be enjoying more of them this summer.
     
    1 person likes this.
  10. Master-Classter

    Master-Classter Senior member

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    Jul 18, 2007
    Location:
    Toronto, Canada
    hey Hunts, PM me when you'll be around if you want I can message some of the local guys for an informal meetup
     
  11. cptjeff

    cptjeff Senior member

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    Location:
    DCish
    2009 Rioja Vega. Very good for a $10 wine.
     
  12. Newcomer

    Newcomer Senior member

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    This is going to sound really, really strange, but had a Scotch Margarita the other day. I think it had a smoky scotch (laphroiag maybe?), mole bitters, ginger beer, cointreau, simple syrup, lime, lemon. That is what I kind of tasted. It was surprisingly delicious. Anyone had anything similar?

    Also, anyone got some good margarita recipes, or variants of the usual?
     
    1 person likes this.
  13. rossoz

    rossoz Senior member

    Messages:
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    Jun 19, 2012
    My last bottle of Tisdale ( 3 for $10), I plan to move up the cabernet chain a little with my next everyday choice.

    Any recommendations under $12?

    Cheers,
     
  14. indesertum

    indesertum Senior member

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    if it has ginger beer you can't really call it a margarita. more like a buck
     
  15. Newcomer

    Newcomer Senior member

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    Yes, looking at the ingredients, a buck would definitely be the better term (just learned about this "buck"). They dubbed it a Margarita, so I stuck with their nomenclature, but I think a Scotch Buck, with some additional elements of a Margarita, would be a decent definition.
     
    Last edited: Jul 29, 2014
  16. Newcomer

    Newcomer Senior member

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    Also, anyone have any good mezcal cocktail recipes?
     
  17. indesertum

    indesertum Senior member

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    A simple paloma is great. Love it with smoky mezcals. Fill a delmonico glass with ice (an 8, 9 oz glass or so). Add 2 oz of mezcal, 3/4 oz lime juice, a pinch of salt and stir. Then top with grapefruit soda (or grapefruit juice, seltzer water, and simple syrup). If you want uniform texture you can build it in a glass or shaker and then strain into a new glass with fresh ice. I prefer the latter method but it's a pain so I tend to build it in the glass

    I've also made oleo saccharum before in a plastic bag and the peels of like 3 grapefruit and a bunch of sugar and then the air squeezed out and left out for a few hours. If you have a sous vide you can also use that or you could gently warm it in a pan. I forget the ratios.

    Same recipe as above but replace the simple syrup and grapefruit juice with oleo saccharum.
     
    Last edited: Jul 30, 2014
  18. denning

    denning Senior member

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    Location:
    Canada
    


    1.5 oz mezcal
    1 oz pineapple juice
    3/4 oz Cointreau
    1/2 oz lime juice
    1/8 tsp jalapeno juice (I just infuse macerated jalapenos in the mezcal for a half hour)
     
    Last edited: Jul 30, 2014
  19. Newcomer

    Newcomer Senior member

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    Great ideas on the recipes guys!
     
  20. Newcomer

    Newcomer Senior member

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    Hey Denning, silly, semantic question--do you macerate the jalapenos in the mezcal, or do you put already macerated jalapenos in the mezcal. In other words, fresh jalapenos, or jarred jalapenos.
     

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