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What are you drinking right now?

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

  1. Aerostat

    Aerostat Well-Known Member

    Messages:
    67
    Joined:
    Mar 6, 2012
    Location:
    Colorado
    I just mixed up this variant on the sidecar:

    Modified Sidecar
    1.5 oz Metaxa brandy
    .75 oz Cointreau
    .75 oz Lime juice
    .75 oz Lavender simple syrup
    .75 oz Domaine De Canton

    I made the simple in a 1:1 ratio. 1 cup sugar, 1 cup water, and 1 tbps dried lavender.

    I got the idea from a bar in Seattle however they use lemon juice instead of lime which is good too. My wife had this there and she was crazy about it.

     
    Last edited: Nov 25, 2015
  2. JohnGalt

    JohnGalt Senior member

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    4,880
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    Feb 27, 2009
    Location:
    Ouray, CO
  3. indesertum

    indesertum Senior member

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    omicron persei 8
    How is it? Any of the coffee flavor still there?
     
  4. JohnGalt

    JohnGalt Senior member

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    Location:
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    Excellent and the coffee is very much still there - lingers for a while and is really present after a bit.
     
    1 person likes this.
  5. Bhowie

    Bhowie Senior member

    Messages:
    13,099
    Joined:
    Oct 5, 2008
    Location:
    Running the trap house.
    1.5 oz Bacardi 8 (an oaky rum)
    .75 yellow chartreuse
    .5 lemon
    .5 Velvet falernum

    I don't have a name for it. I serve it in a coupe.

    I edited it to show velvet falernum not honey.
     
    Last edited: Nov 26, 2015
    1 person likes this.
  6. turkoftheplains

    turkoftheplains Senior member

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    Jul 29, 2012
  7. turkoftheplains

    turkoftheplains Senior member

    Messages:
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    Joined:
    Jul 29, 2012
    Also, from a few days ago– a Cocktail (Old Fashioned, if you like) with passionfruit syrup:
    2 oz. Four Roses Single Barrel
    1/8 oz. (rich) passionfruit syrup
    2-3 dash Dandelion-Burdock bitters
    2-3 dash orange bitters

    Stir. Rocks. Orange peel.
     
    1 person likes this.
  8. turkoftheplains

    turkoftheplains Senior member

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    Jul 29, 2012
    I've been making something very similar to this (bit more sour) with a base of 3 Appleton V/X:1 Smith and Cross. Yellow Chartreuse is a great modifier and it plays very nicely with falernum (herbs and spices?)
     
  9. Joffrey

    Joffrey Senior member

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    11,351
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    Jun 18, 2006
    Location:
    Pennsylvania Ave/Connecticut Ave
    Drinking a hot toddy. First I've ever made. Unfortunately I put too much bourbon
     
    1 person likes this.
  10. b1os

    b1os Senior member

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    May 25, 2011
    Location:
    Berlin/Hamburg
    
    Considering that you can't even finish the sentence, you put in just the right amount.
     
    Last edited: Nov 26, 2015
    1 person likes this.
  11. JohnGalt

    JohnGalt Senior member

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    Ouray, CO
  12. indesertum

    indesertum Senior member

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    If you're capable of posting here there's not enough bourbon in it
     
    1 person likes this.
  13. Jmm722

    Jmm722 Senior member

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    Dec 26, 2013
    
    sounds interesting, how'd you like it? I've had a whiskey smash with mango syrup at Flemmings that was quite good.
     
  14. Huntsman

    Huntsman Senior member

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    BTAC WLW. I hate drinking unobtanium but I have to. It is really quite incredible.
     
  15. JohnGalt

    JohnGalt Senior member

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    Location:
    Ouray, CO
    

    I'm getting a bottle this week - didn't realize I got one in the PA lottery.
     
  16. Bhowie

    Bhowie Senior member

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    Oct 5, 2008
    Location:
    Running the trap house.
    2 oz cognac
    3/4 creme de menthe
    3 full plunges of a pistachio tincture

    Perfect dessert cocktail.
     
  17. tropics

    tropics Senior member

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    Location:
    Brooklyn NY / Cork IE
  18. turkoftheplains

    turkoftheplains Senior member

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    It was terrific. This is one situation where (lower-rye mashbill) bourbon seems to work better than rye because it plays better with the fruit. It wound up tasting very different from my standard rich demerara/rye/ango+orange version.
     
  19. turkoftheplains

    turkoftheplains Senior member

    Messages:
    318
    Joined:
    Jul 29, 2012
    Photo of the previously-mentioned Brandy-Rack punch, which wound up being a punch royale.

    [​IMG]

    Good punch isn't very nice to look at, but it's very nice to drink.

    Recipe:
    1/2 lb. turbinado or demerara sugar
    4 lemon peels
    2 orange peels (Seville if you can get them)
    8 oz. lemon juice
    5 oz. Battavia Arrack
    5 oz. cognac (I used Kelt VSOP)
    2 bottles of champagne (sub for water for the non-royale version, also quite good and guests more likely to remain vertical)

    Make oleo-saccharum of sugar and citrus peels. Dissolve in hot water and remove peels. Add lemon juice, then spirits.
    When serving, add champagne or water (total volume should be ~72 oz.) and grate nutmeg over the punch bowl.
     
    Last edited: Dec 4, 2015
    1 person likes this.
  20. indesertum

    indesertum Senior member

    Messages:
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    Location:
    omicron persei 8
    Found a bar a leisurely 10 minute walk away with an incredible malt collection (port ellen! Plus a lot of other goodies), clear hand carved ice, thin elegant glasses, and very knowledgeable bartenders. Price is quite high but better than nothing. Had a collection of the bartender manga.

    [​IMG]

    Angel's share. Bulleit, crème de cassis, and Amaro Averna. Thought it was going to be too sweet but recipe was very very well balanced.

    [​IMG]

    Sauternes finished Arran. That cloying rich honey Sauternes finish. Love the base malt. Very light and airy. Really strong oak. Smelling it felt like I was sticking my head in a wet oak barrel
     
    Last edited: Dec 6, 2015
    4 people like this.

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