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What are you drinking right now?

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

  1. turkoftheplains

    turkoftheplains Senior member

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    Belated Thanksgiving post:
    We made a bowl of Philadelphia Fish House Punch. It didn't last the night.

    [​IMG]
     
    2 people like this.
  2. saint

    saint Senior member

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    Did you use peach brandy or a peach liqueur?
     
  3. turkoftheplains

    turkoftheplains Senior member

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    Neither, I substituted Bonded Laird's.
     
  4. cocostella

    cocostella Senior member

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  5. Piobaire

    Piobaire Senior member

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    Sazerac.

    Un Emile Blanc Absinthe to rinse the glass.

    1 oz simple syrup
    2 oz Wiser's 100% rye whisky
    eye dropper of Bittercube Blackstrap bitters (cinnamon, molasses, clove, sassafras and sarsaparilla)

    Orange twist.

    Damn, this is so full of aromas and flavours.

    Okay, on third one now. This is an awesome combination. :slayer:
     
    Last edited: Dec 6, 2014
  6. Huntsman

    Huntsman Senior member

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    Honestly, without Peychaud's bitters I don't think it can be a Sazerac. More like an Improved absent the Maraschino. And 1:2 with simple? Isn't it crazy sweet?
     
  7. Piobaire

    Piobaire Senior member

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    I make my simple weak, 3/4 cup sugar to 1 cup water, but still a little sweet yes. I guess I get a bit of a sweet tooth after a dozen drinks. As to the bitters...I guess one could make that argument, but then again, one could argue if it's not cognac it's not an original Sazerac. Let's compromise and call this iteration a "Pioberac." :)
     
  8. denning

    denning Senior member

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    Cask Strength 12 year Red Breast irish whiskey. Decadent, spicy, hot and amazing.
     
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  9. Kid Nickels

    Kid Nickels Senior member

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    Whisky highball… lame.
     
  10. b1os

    b1os Senior member

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    Isn't the "point" of the way a Sazerac is served to minimize dilution? Using highly diluted syrup is counterproductive in many ways. I also prefer it with lemon peel in lieu of orange peel--brightens it up nicely, might even prefer grapefruit peel over orange peel--, and I like Morgenthaler's addition of one dash of Angostura bitters.
     
    Last edited: Dec 8, 2014
    1 person likes this.
  11. Piobaire

    Piobaire Senior member

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    I find stirring dilutes the liquor to such a minimum degree that when I have a strong drink like this I like the extra water.
     
  12. indesertum

    indesertum Senior member

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    i went here and pepe le moko this weekend

    tbh drinks are simple pretty damn awesome. there's a local favorite called the spanish coffee made popular by an upscale restaurant with table service that i had that was really good. the blended grasshopper is like an adult mint chocolate smoothie. had a few other things and was really impressed by the balance and simplicity. the liquor selection was kind of whatever. ice program was good.

    i still don't understand double straining shaken drinks and single straining stirred drinks. makes no sense to me
     
  13. indesertum

    indesertum Senior member

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    i love whisky highballs
     
  14. Kid Nickels

    Kid Nickels Senior member

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    I love them too… I was just kinda making a joke like saying "I'll have a pour of Macallan 12… neat". I was having a whisky highball… lame, meaning with cheap whisky and crappy ginger ale! :happy:
     
  15. saint

    saint Senior member

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    Hubers?
     
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  16. Bhowie

    Bhowie Senior member

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    What don't you understand about straining?
     
  17. Master-Classter

    Master-Classter Senior member

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    straining is hard, on your back
     
  18. cocostella

    cocostella Senior member

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    High West "Bourye" hi-ball.
    [​IMG]
     
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  19. indesertum

    indesertum Senior member

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    why double strain shaken drinks and single strain stirred drinks?

    shaken drinks = texture = need more ice crystals
    but double straining removes ice crystals

    stirred drinks = clear = no ice crystals
    but single straining leaves possibility of some ice crystals
     
  20. Bhowie

    Bhowie Senior member

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    How hard are you stirring your drinks to where you make ice crystals? It should be really difficult to get ice crystals stirring.

    I'm not exactly sure what you mean by the texture/clear.

    You don't want ice crystals in any of your drinks. Ice crystals are not an integral part of making a cocktail. I would say that stirred is more about texture than a shaken drink. You shake because the ingredients are more difficult to combine and needs a more vigorous method.
     

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