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. denning

    denning Senior member

    Messages:
    1,292
    Joined:
    Jan 30, 2005
    Location:
    Canada
    First Alabazam ever. Not bad.
    [​IMG]
     
    1 person likes this.
  2. b1os

    b1os Senior member

    Messages:
    9,448
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    I don't like ice chips in my drink but that's just a preference.

    My Death & Co book still hasn't arrived yet. I wonder whether they sent it via homing pigeon. The UK isn't that far away. g-d.

    Anyway. Hot Toddy for me.
     
    1 person likes this.
  3. Piobaire

    Piobaire Senior member

    Messages:
    50,220
    Joined:
    Dec 5, 2006
    Location:
    In My Douchemobile
    I used to love the ice chips in my martinis but I swear since I've started stirring I cannot stand the texture of a shaken martini.
     
    1 person likes this.
  4. denning

    denning Senior member

    Messages:
    1,292
    Joined:
    Jan 30, 2005
    Location:
    Canada
    I was just lazy and didn't bother double straining. But you're right, I probably should have, and should make it more of a habit so that I don't even have to think twice.
     
  5. joelscott7

    joelscott7 Senior member

    Messages:
    131
    Joined:
    Nov 7, 2012
    I'm a big fan of the pictures and and glassware that get posted in this thread!

    As someone who generally drinks whiskey neat, or beer it is great to see these cocktails.
     
  6. Ambulance Chaser

    Ambulance Chaser Senior member

    Messages:
    9,791
    Joined:
    Mar 7, 2002
    Location:
    Washington, D.C.
    

    Went to The Sheppard last night for a first date. Bar had just a few people. Good spot for a first date, but definitely on the pricey side.
     
  7. saint

    saint Senior member

    Messages:
    1,657
    Joined:
    Mar 15, 2006
    Location:
    This mortal coil
    Having an After the Storm, an Autumn riff on the Dark and Stormy. Really addictive, debating mixing up another batch.
     
  8. Gibonius

    Gibonius Senior member

    Messages:
    11,116
    Joined:
    Nov 27, 2009
    Location:
    Suburban Sprawl Sector 3, Maryland
    Laid some gin down to age a couple weeks ago, pulled it out today. Very smooth, but the full gin profile is still there after the entry. Kind of strange getting a gin flavor on brownish liquor, I must say. Must present an interesting challenging for those selling commercialized barrel-aged gins, really need to change the presentation in the bottle.

    Refilled the cask with Negroni. Doing a 2:1 mix of Martini and Rossi and Punt e Mes. I like the combination of the brightness of the Martini and the depth of bitterness on the Punt e Mes. Takes some of the muddiness out of the latter. Looking forward to seeing how it ages.


    [​IMG]
     
    Last edited: Oct 30, 2014
    1 person likes this.
  9. b1os

    b1os Senior member

    Messages:
    9,448
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    Have you tried the barrel aged Citadelle gin?
     
  10. Gibonius

    Gibonius Senior member

    Messages:
    11,116
    Joined:
    Nov 27, 2009
    Location:
    Suburban Sprawl Sector 3, Maryland
    

    It's not available around here, so no.

    The Corsair aged gin and Cardinal barrel aged gin are available, but I haven't tried either of them yet.
     
  11. Synthese

    Synthese Darth Millennial Dubiously Honored Moderator

    Messages:
    8,270
    Joined:
    Feb 10, 2009
    Location:
    COLONY WORLD 21XX
    Is there some sort of autumnal bourbon buck I can make with ginger beer AND apple cider AND egg white or am I throwing too many ingredients at the shaker here? Also I only have limes.
     
  12. Piobaire

    Piobaire Senior member

    Messages:
    50,220
    Joined:
    Dec 5, 2006
    Location:
    In My Douchemobile
    

     
  13. saint

    saint Senior member

    Messages:
    1,657
    Joined:
    Mar 15, 2006
    Location:
    This mortal coil
    I've got a bottle of Aveze laying around, anybody know of a decent cocktail made with it? Tried one I found online and it tasted like my high school gym locker smelled.
     
  14. tropics

    tropics Senior member

    Messages:
    1,199
    Joined:
    Mar 22, 2009
    Location:
    Brooklyn NY / Cork IE
    White negroni, they made me a good one in attaboy with aveze.
     
  15. saint

    saint Senior member

    Messages:
    1,657
    Joined:
    Mar 15, 2006
    Location:
    This mortal coil
    Thanks, been wondering about that, did they use cocchi, Lilet or vermouth?
     
  16. cocostella

    cocostella Senior member

    Messages:
    2,273
    Joined:
    May 9, 2007
    The 1977, in particular, was SO damn good. [​IMG]
     
    Last edited: Nov 2, 2014
    1 person likes this.
  17. turkoftheplains

    turkoftheplains Senior member

    Messages:
    318
    Joined:
    Jul 29, 2012
    

    Homemade, using this recipe which produces as good a result as anything I've had from a bar and (alone among homemade orgeat recipes) requires zero painful almond blanching.

    I'll have to try this. Can I sub Cocchi Americano for the Lillet?
     
  18. turkoftheplains

    turkoftheplains Senior member

    Messages:
    318
    Joined:
    Jul 29, 2012
    
    Bag the cider and sub Bonded Laird's as the base (if you're dead-set on bourbon, you could use a 50-50 mixed base) and you could probably make some sort of Fizz-like drink.
     
    1 person likes this.
  19. turkoftheplains

    turkoftheplains Senior member

    Messages:
    318
    Joined:
    Jul 29, 2012
    
    I had a great time at the Columbia Room, but I think the experience there (even more than usual for a cocktail bar) is completely bartender-dependent because of the format.

    I couldn't agree more on PX-- what a disappointment. The fact that it's nearly impossible to go off-menu was the kiss of death for me. That kind of aggressively-curated menu works for a restaurant, but not a cocktail bar.

    I need to try the Gibson.

    The Blood and Sand suffers from the same problem that all OJ cocktails do these days-- lack of acid. I have a theory that juice oranges back then were much more like our Seville oranges are now. When I had some seville oranges on hand, I tried making the Monkey Gland-- a drink that in my experience has never lived up to its awesome name--and it finally tasted right.

    Since this time, I've been using half lemon juice for the blood and sand, to good effect. Sadly, Seville oranges are tough to come by where I live.
     
    Last edited: Nov 3, 2014
  20. Bhowie

    Bhowie Senior member

    Messages:
    13,099
    Joined:
    Oct 5, 2008
    Location:
    Running the trap house.
    Anyone tried adding phosphoric acid to the OJ based cocktails?
     
    1 person likes this.

Share This Page

Styleforum is proudly sponsored by