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What are you drinking right now?

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

  1. cptjeff

    cptjeff Senior member

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    Since when does Sailor Jerry come in a sleeve?

    Anyway, Project Paso Cab right now, likely a hot buttered rum next. I've really been enjoying those this fall already- I just made a big batch of the batter (recipe I used has 2 cups brown sugar and a stick of butter blended with spices, basically), rolled it into sticks, put 'em in wax paper and a ziplock, and stuck 'em in the freezer. You just cut off a chunk- about 1.5 T worth, more or less depending on taste- and add your rum and hot water.

    Sailor Jerry would go really well in that, come to think of it. Haven't had spiced rum around for a while, should pick up a bottle.
     
  2. Big Pun

    Big Pun Senior member

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    Okay guys, after my PT test December first, I plan on making a shit ton of eggnog. I've used Alton Brown's recipe and am a fran. Anyone have any other good recipes? What do you guys put in yours? Bourbon, rum, or brandy?
     
  3. b1os

    b1os Senior member

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    http://www.jeffreymorgenthaler.com/2009/egg-nog/

    The Clyde Common Egg Nog (Amontillado + reposado/anejo Tequila) is soo good. I'll definitely make a bit this year. The brandy one is good too. But the Clyde Common one is better.
     
    Last edited: Nov 18, 2015
    1 person likes this.
  4. Kid Nickels

    Kid Nickels Senior member

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    Good ol' VB mate?! Damn that brings back memories of my junior year abroad… VB and XXXX (Four "X") fights!


    Saw the eggnog out last week already! I'm going to try to limit my consumption to 2 weeks this year. That ought to keep me under the 10 gallon nog/2 gallon booze/10 bazillion calories threshold. LOL Damn I loooove egg nog!
     
  5. Girardian

    Girardian Senior member

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    Yes, I have an amazing one. I make it every year. I'm now famous for it. Honestly, I stole it from a friend who was famous for it. That's why I can't give it out. This is a CRAZY high proof recipe, though. I've had eggnog last 10 months without going south, when kept in the fridge. That's right, kids, 10 months without spoiling. Not that I was inclined to drink it at that point, but you put enough fortification in dairy and the hands of time stand still. I would not have believed this if I hadn't done it myself, but it works. Plus my recipe doesn't even start to peak until 3-4 weeks in and is singing at 8 weeks. Strange, but true, very tastey, and very alcoholic.

    Probably does not make a difference, but I use all organic dairy and eggs and premiumish spirits. I used to use Weller 107 as one of the key ingredients every year to make it ... those days are gone, however.
     
  6. Girardian

    Girardian Senior member

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    Back to the topic at hand, I'm drinking straight bourbon (still at the office) but am eager to return to the Applejack cocktails I started experimenting with last month. Looking forward to it -- also going to pick up a bottle Arkansas Black.
     
  7. Big Pun

    Big Pun Senior member

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    What a tease.
     
    1 person likes this.
  8. tropics

    tropics Senior member

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    yeah. that's a lot of f'in waffle without spilling any beans.
     
  9. b1os

    b1os Senior member

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    Not to worry. Two posts above his you can find the world's best eggnog recipe.

    ...unless Girardian wants to prove that his recipe is superior? :smarmy:
     
  10. Huntsman

    Huntsman Senior member

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    I use the Velvet Tango Room's eggnog recipe, though I use half Zacapa for the rum, which makes it ridiculous.
     
    1 person likes this.
  11. joelscott7

    joelscott7 Senior member

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    Does anyone have a recipe for a basil smash that could be made a batch at a time. I am hosting a party and don't like the drink, but my wife and her friends do.
     
  12. b1os

    b1os Senior member

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    [VIDEO][/VIDEO]
     
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  13. cptjeff

    cptjeff Senior member

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    It's not exactly a drink that requires a lot of precision. I think you generally use about 2 parts gin to 1 part lemon juice. Just lightly muddle a crapload of basil, and dump it in a pitcher with the gin, lemon juice, and maybe half a part of 1:1 simple syrup (so 4 parts gin, 2 parts lemon, 1 part simple). Stir well, maybe even whisk together to make sure the citrus is well incorporated, and pour into glasses over ice. Having some seltzer around wouldn't be a bad idea- some use it, some don't.
     
    Last edited: Nov 21, 2015
    1 person likes this.
  14. bradp

    bradp Senior member

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    Fanciulli:
    1.75 rittenhouse BIB
    .75 antica formula
    .25 fernet branca

    Surprisingly balanced. I usually really dislike fernet branca in cocktails but with these proportions, it's not overpowering.
     
  15. saint

    saint Senior member

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    '83 Gould Campbell, it's finally cool enough for Port.
     
    1 person likes this.
  16. pravda

    pravda Senior member

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    Pineapple martini
     
  17. Geoffrey Firmin

    Geoffrey Firmin Senior member

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    Why do Queenslander's drink Four X?

    Because they can't spell beer.
     
    1 person likes this.
  18. Kid Nickels

    Kid Nickels Senior member

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    Generally yeah this ^… and definitely use gin. Should be pretty easy, although I prefer lime (and sometimes I use a bit of lime concentrate and or some other lengthening liquid) and a bit of simple syrup to sweeten to taste.


    :p
     
    Last edited: Nov 23, 2015
  19. Piobaire

    Piobaire Senior member

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    [​IMG]
     
  20. Kid Nickels

    Kid Nickels Senior member

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