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What are you drinking right now?

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

  1. denning

    denning Senior member

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    I dice up fresh jalapenos as much as possible, even squishing them with the flat of the blade, then put them in.
     
  2. Newcomer

    Newcomer Senior member

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    Got it, I figured that was the case. I made one last night. I enjoyed it thoroughly, my roommate and my girlfriend (two separate people) couldn't handle the smokiness / spiciness. I may cut theirs with a bit of tequila.
     
  3. denning

    denning Senior member

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    I find it's a 50/50 love it, hate it reaction to the drink.
     
  4. Kid Nickels

    Kid Nickels Senior member

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    Well you certainly can't move down there can you? lol Layer Cake, Menage a Trois, Cupcake, Rosemount .. any of these is better than Tisdale. I mean for that price you're better off with Two Buck Chuck.
     
    Last edited: Jul 31, 2014
  5. saint

    saint Senior member

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    Singapore Sling (orig recipe).
     
  6. cptjeff

    cptjeff Senior member

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    Seriously. For $12, there are actually a pretty wide array of decent options. And you can routinely get wines normally priced around $15 on sale for $12, try some of those.

    Part of the fun of wine is the variety. Buy lots of different ones.
     
  7. Kid Nickels

    Kid Nickels Senior member

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    ^ agreed. You can often find good deals at grocery stores when certain wines go on sale and even some more in th $18-$20 range you may find marked down to near $12. Reagrdless there are plenty of bottles for $12 you can enjoy for that price.
     
  8. rossoz

    rossoz Senior member

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    I will check the clearance rack at Giant Foods.

    Thanks.....
     
  9. b1os

    b1os Senior member

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    Finally found some time to delve into the Morgenthaler book. He praises D&C's Oaxaca Old Fashioned.

    1.5 oz reposado tequila
    .5 oz mezcal
    1 tsp 2:1 agave syrup
    2 dashes Bittermen's Xcocolatl Mole bitters
    grapefruit peel

    The Xcocolatl Mole bitters are the key, I think.
     
    2 people like this.
  10. Newcomer

    Newcomer Senior member

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    Wow, that looks absolutely great. I think that would turn out excellent.

    Last night I made a "La Palabra," which turned out really nicely.

    1.25 oz Chartreuse
    1 oz Mezcal
    .75 oz Lime
    1 oz Combier
     
  11. indesertum

    indesertum Senior member

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    Went to Columbia Room in the Passenger in DC.

    Was honestly a great experience and one of the best bars I've been to. They pay really careful attention to everything. They use clear ice and then rinse the frost off with a little water before they add it to the glass. The cocktail glasses aren't champagne coupes but like a very flat angular champagne flute. Copper mugs for bucks and the like. Carefully curated liquor selection. House made tinctures and bitters. Lewis bag and mallet for crushed ice drinks.

    They do tasting menus. First drink was a melon punch that they add a pale ale to make a shandy with melon balls as a garnish. Second drink was a riff of an old fashioned. Corsair triple smoke, a syrup made with a dc brau porter and simple syrup, fee brothers orange bitters, and a smoked cantaloupe as a garnish. A small bite course of melons, spearmint, feta cheese, and basil oil. Last course they give a choice between a gin fizz made with peppercorn infused jenever and salt tinctures or a vieux carre riff. I asked for something fun to watch and they did a sazerac smoked with bison grass and star anise. Things were very inventive and well balanced although the smoky drink was really smoky.

    She also had just gone to tales of the cocktail and when we were talking about supertasters she brought out paper strips that test for bitter supertasters. Was a lot of fun
     
  12. henrikc

    henrikc Senior member

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    Had a pretty interesting drink last night. We went to a place where they specialize in tequilas and had an Agave Julep, which was really good. Definitely someplace I'm going back to. They have 50 or so 100% agave tequilas and they do a tasting menu, which could be fun.

    Also; hijacking this thread slightly. I'm stocking up my small tiny bar, buying Cointreau and Lillet Blanc next - but I also need a new bottle of gin. Ideally I would like one that could make a nice GT and also work well in a Corpse Reviver #2 or a Negroni.
    Furthermore, I'm somewhat limited in what I can get here in Norway. Attached is the full list of what I can get.
    Adnams Copper House Gin
    Arctic Distilled Gin
    Balmenach Caorunn Small Batch Scottish Gin
    Beefeater 24
    Beefeater Burrough`s Reserve
    Beefeater London Dry
    Blackwood´s Vintage 2008
    Blue Ribbon Gin
    Bombay Sapphire London Dry
    Broker's London Dry Gin
    Bulldog London Dry
    Burnett's London Dry Gin
    Cadenhead's Old Raj Dry Gin
    Fifty Pounds Gin
    Finsbury London Dry
    G'Vine Florasion
    Gabriel Boudier London Dry Gin
    Gabriel Boudier Safron Gin
    Gibson's London Dry Gin
    Gilbey's Special Dry Gin
    Golden Cock
    Gordon's Special London Dry Gin
    Gordon`s Crisp Cucumber
    Greenfield Organic Gin
    Hammer London Dry
    Hayman`s London Dry
    Hayman`s Old Tom Gin
    Hendrick's Gin
    Kalinka London Dry
    Kirow Dry Gin
    Larios Dry Gin
    London Hill Dry
    Luxardo Gin
    Martin Miller's Westbourne Strength London Dry Gin
    Mascaró Gin 9
    Mombasa Club Gin
    Plymouth Dry Gin
    Portobello Road Gin No.171
    Rives London Dry Gin
    Silver Rock
    Sipsmith London Dry Gin
    Tanqueray London Dry Gin
    Tanqueray No. 10
    Tanqueray Rangpur
    The Botanist Islay Dry
    The Spencerfield Spirit Edinburgh Gin
    Wemyss Darnley`s View
    Wemyss Darnley`s View Spiced Gin
    Williams & Humbert Botanic Premium London Dry Gin
    Williams & Humbert Botanic Ultra Premium London Dry Gin
    Williams Chase Elegant Crisp Gin
    Williams Great British Extra Dry

    Any recommendations?
     
  13. b1os

    b1os Senior member

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    I think a London dry would be most versatile. In the end, it depends on your taste and budget. imo, a Negroni needs a gin with more backbone while a G&T, and to some extent a CR#2, can work with a lighter gin.
     
  14. indesertum

    indesertum Senior member

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    The botanist islay gin is really quite excellent. I think there's a few versions out but I really liked the bruiladdich one. Brokers is a good well gin to have tho. Good value and the juniper notes are very prominent, enough to stand up to most cocktails
     
    1 person likes this.
  15. saint

    saint Senior member

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    I like these two a lot, and find them quite versatile. I've been experimenting a bit replacing some of the Campari in the Negroni with Aperol, as my wife finds a traditional Negroni too bitter. If you can find Vya Sweet Vermouth it makes an excellent traditional Negroni.
     
  16. b1os

    b1os Senior member

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    saint, have a look at Gran Classico Bitter by Tempus Fugit/Oliver Matter. I think it's a more appropriate replacement than Aperol.
     
    Last edited: Aug 3, 2014
  17. saint

    saint Senior member

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    Thanks B, I'll have to look around for it.
     
  18. Gibonius

    Gibonius Senior member

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    I made a Negroni last night with half Punt e Mes and half Cinzano for the vermouth component. Very nice, had a really deep and full bitterness between the Punt e Mes and the Campari but it wasn't overwhelming or muddy like straight Punt e Mes.
     
  19. Ambulance Chaser

    Ambulance Chaser Senior member

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    It warms my heart to see so many Negroni fans. After discovering that the normal 1:1:1 ratio did not work when using Carpano Antica and Gran Classico, I changed to 1.5 oz gin, 1 oz Carpano, 1.5 oz Gran Classico. The result was a much more balanced drink. Ideally, the gin should have some rye content. St. George makes a good one.
     
  20. indesertum

    indesertum Senior member

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    I'm rather partial to a 2:1:1 boulevardier with byrrh
     

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