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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

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    Casas del Bosque, a Chilean cab someone here recommended as a daily drinker. It's pretty good.

    Cheers,
     
    Last edited: Nov 12, 2014
  2. saint

    saint Senior member

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    A little postprandial '85 Gould-Campbell with walnuts.
     
  3. rossoz

    rossoz Senior member

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    Ditto......

    Cheers,
     
  4. cptjeff

    cptjeff Senior member

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    I'm having my first Boulevardier. Straight up replaced the gin with bourbon, didn't up the proportion (as a very opinionated cocktail book I trust* tells me to do). I very much like it.





    *"An Illustrated Guide to Cocktails", by Orr Shtuhl, who happens to be an acquaintance of my sister's, so buy the book!
     
    Last edited: Nov 17, 2014
  5. saint

    saint Senior member

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    Snifter of Frapin Ch Fontpinot XO.
     
  6. Piobaire

    Piobaire Senior member

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    Not getting you here. Bourbon is the spirit.
     
  7. cptjeff

    cptjeff Senior member

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    Replaced the gin from a Negroni recipe, that is. Most recipes I see online sub out the gin from a Negroni for bourbon, and increase the proportion. 1.5:1:1, or something like that. I just went with the straight 1:1:1 that's normal for a Negroni, but seems to be unusual for a Boulevardier.


    Moved on to a Gin Rickey with a bit of raspberry liqueur added now.
     
    Last edited: Nov 17, 2014
  8. b1os

    b1os Senior member

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    Definitely try it with 1.5:1:1 too, and also try it with a rye. Either way, a good cocktail, although a Negroni made with Martini Gran Lusso is hard to beat. Not that they necessarily have to compete, they share lots of characteristics but given the different base spirit, they're also quite different.
     
    Last edited: Nov 17, 2014
  9. rossoz

    rossoz Senior member

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    re-ditto....
     
  10. Piobaire

    Piobaire Senior member

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    Gotcha. I do 2:1:1
     
  11. pudseypete

    pudseypete New Member

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  12. Kid Nickels

    Kid Nickels Senior member

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    with coffee beans or no?
     
  13. pudseypete

    pudseypete New Member

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    With. Tonight Basil Hayden's ...neat
     
    2 people like this.
  14. turkoftheplains

    turkoftheplains Senior member

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    Paper planes, Nebbiolo, and vin santo-- all with dinner ad prepared/served by someone else for a change
     
  15. b1os

    b1os Senior member

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    Ha! I'm also having some 2008 Villa Antinori Vinsanto del Chianti Classico at the moment. Delicious.
     
    Last edited: Nov 20, 2014
    1 person likes this.
  16. Geoffrey Firmin

    Geoffrey Firmin Senior member

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    A local bottle shop has some stock in of a 2012 Californian Chardonnay from the Wente vineyards. Today its going to hit 30c so it has the potential to wash down dinner otherwise its going to be a NZ Sav Blanc. Anyone able to offer an opinion on quality, taste?
     
  17. Big Pun

    Big Pun Senior member

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    Any recipes for Pisco sours without simple syrup? Can I just add sugar? Am new to making drinks.
     
  18. b1os

    b1os Senior member

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    Simple syrup is sugar and water. Dissolve sugar in water and you have simple syrup. 1:1 for "regular" simple syrup, two parts sugar on one part water for rich syrup. Heat it slowly on the stovetop and stir until it's all dissolved to extend shelf life or just put the sugar and water in a shaker (or jar) and shake for 30-60 seconds, until it's dissolved. Chill the syrup if you don't use it up.
     
  19. Big Pun

    Big Pun Senior member

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    Thanks for the helpful response to what was surely a dumb question. Have some Lablanco pisco I got in Lima that I'm looking to drink up.
     
  20. Piobaire

    Piobaire Senior member

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    Wente is a classic Chard vineyard and I have had some great bottles. Who's the maker as that will determine taste too. Merry Edwards, Miramar Torres, Wente itself...
     

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