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What are you drinking right now?

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

  1. Bhowie

    Bhowie Senior member

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    The price on that at 36 is crazy cheap. I think it's like $80 wholesale here in the U.S. So you're getting it for half price retail.
    That
     
  2. b1os

    b1os Senior member

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    Ahh, my bad. I focused on Mano Negra <-> Marco Negra, but the devil is in the detail. Bottles look almost identical. Yours is the Tobalá, which is the more expensive one. Mine was the Espadín. Tobala is 80-90 € here too, Espadín is 45-50 € retail.

    [​IMG]

    Have you tried the San Cosme Mezcal Blanco? First Mezcal for me. Relatively cheap (got it for 23 € as opposed to the usual 28-30 €), so I don't expect the world, but it's supposed to be pretty good.
     
    Last edited: Oct 28, 2015
    1 person likes this.
  3. Bhowie

    Bhowie Senior member

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    I haven't seen that package anywhere homie.

    I also think the flora de Cana 7 is awful.
     
    Last edited: Oct 28, 2015
  4. cocostella

    cocostella Senior member

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    Never seen, nor had FdC7, but I'll take your word for it.

    My favorite all-around sipper is Mt.Gay Extra Old. Blows everything away at its price and most that cost substantially more. Perfect balance of age and rum "bite" IMO.
     
    Last edited: Oct 28, 2015
  5. Jmm722

    Jmm722 Senior member

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    Thanks for the input. I drink Knob Creek 100 proof neat a lot so I think Rittenhouse would be fine. The strongest flavored Rye I've ever had was Col. Taylor's, don't know the abv, but it tasted like I was drinking hot rye grains.
     
  6. turkoftheplains

    turkoftheplains Senior member

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    I only use bonded whiskey or stronger for mixing; I'd rather add water (or modifiers) myself if necessary. Similarly, I only use 90+ proof London Dry gin (with a little rule-bending for other types) and bonded Laird's. I'd use high-proof brandy too if it weren't so damnably hard to find. I made this switch a long time ago and it pretty much globally improved my drinks.
     
    Last edited: Oct 29, 2015
  7. alexg

    alexg Senior member

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    [​IMG][​IMG]
    The Laphroaig was from the other day.
     
    1 person likes this.
  8. turkoftheplains

    turkoftheplains Senior member

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    Nice dram.
     
  9. turkoftheplains

    turkoftheplains Senior member

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    Several Sazeracs and a black manhattan.
     
  10. Kid Nickels

    Kid Nickels Senior member

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    Coconut water and rum. I suppose it's a highball without a name.
     
  11. saint

    saint Senior member

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    Any ideas for Halloween cocktails, thinking of Satan's Whiskers, Satan's Circus or Black Lodge, but wondering if you guys know of others that are appropriate?
     
  12. turkoftheplains

    turkoftheplains Senior member

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    Corpse Reviver?
     
  13. saint

    saint Senior member

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    Thanks, my wife also suggested that one and the Zombie. I was embarrassed to have forgotten them!
     
  14. Huntsman

    Huntsman Senior member

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    The Widow's Kiss, clearly.
     
  15. saint

    saint Senior member

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    Haven't tried that one, but would have to sub Strega for the Yellow Chartreuse, which obviously makes it even more appropriate for Halloween!

    May try it after dinner.
     
  16. turkoftheplains

    turkoftheplains Senior member

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    [​IMG]
    OESO and some Weller 12.
     
    Last edited: Nov 1, 2015
  17. Aerostat

    Aerostat Well-Known Member

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    A riff on the Manhattan - I believe its called "the Staff Manhattan": 2oz Rye, 1oz Sweet Vermouth, 1/2oz Cointreau, aromatic bitters, luxardo cherry garnish.

    I swear I saw this on the forum somewhere but I can't remember where. Anyhow, its quite nice and I think I actually prefer them this way (which is kinda nuts since I love the traditional Manhattan so much).
     
  18. indesertum

    indesertum Senior member

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    If you add Cointreau/Curaçao or maraschino liqeur to a cocktail it's called an improved cocktail at least according to Jerry Thomas. Also sometimes he adds an absinthe rinse
     
  19. turkoftheplains

    turkoftheplains Senior member

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    I like Dave Wondrich's summary/systemization of the Professor on this (cf. Imbibe):

    Fancy – curaçao added
    Improved – maraschino and absinthe added

    So I suppose this would be a Fancy Manhattan.
     
    2 people like this.
  20. indesertum

    indesertum Senior member

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    Ah. I remember flipping through Jerry Thomas' book and thinking fancy meant rubbing the edge with a peel and adding it as a twist

    [​IMG]

    And kinda assumed improved meant both Curaçao and Maraschino/Absinthe

    But it looks like he calls for Curaçao in his regular cocktails, fancy is the peel, and improved is changing Curaçao to Maraschino/Absinth rinse

    Imbibe has a new edition out that Wondrich said has more updated info especially in regards to the origins of the martini. Been wanting to buy it. Maybe I'll pull the trigger
     
    2 people like this.

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