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What are you drinking right now?

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

  1. b1os

    b1os Senior member

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    I love Martini Gran Lusso. Think of a more complex, bitter and refined Martini Rosso. Quite a bit of menthol though too. But aside from the menthol on the lighter-ish side. Really great in a Negroni or neat, for example. My fourth bottle is empty now. :( Not sure how many there are left cause it was a limited release (some years ago, lol).

    I'll have to revisit the Star of Bombay. Fromt what I recall, it's a good/very good London dry gin.. but I wouldn't pay full retail for it.
     
    1 person likes this.
  2. b1os

    b1os Senior member

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    [​IMG]

    First time that I made a "real" Penicillin cocktail. Piob-sized (4 oz of Scotch all together) cause I wanted to use up all ginger juice, which was a pita to make. I used acacia honey, not linden (lime tree?) honey, so flavours don't muddle. JW Black as a base (yeah, some smoke in there already..) and Ardbeg 10 as the float. Very delicious. The ginger is still pretty aggressive though. I figure quite a few people won't like this drink, if only due to a sensitive stomach. Also made two pieces of candied ginger for the garnish. You can skip that part, imho.

    Also champagne, wine, vin santo, the last word, etc.
     
    4 people like this.
  3. Rumpelstiltskin

    Rumpelstiltskin Senior member

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    [​IMG]


    Prosperous New Year to all SFers
     
    2 people like this.
  4. b1os

    b1os Senior member

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    God damn, I delayed my post and forgot to thank you, aside from the thumbs-up, @QuarantaLocatel. Mille grazie. By any chance, do you have a personal favorite among Tripperia Fiorenzano and Tripperia O'Russ?

    @Rumpelstiltskin also opened a bottle of El Dorado 12 yesterday. Good stuff.

    Happy new year!
     
    Last edited: Jan 1, 2016
  5. Piobaire

    Piobaire Senior member

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    In My Douchemobile
    Very happy with this. Fruit was still there, bing cherries very clear. Tannins still very present, which is good, as I put it with some ribeyes. Tobacco and leather with some earthiness. Only cost me $30 and I think it was really well aged and well worth the money.

    [​IMG]
     
    2 people like this.
  6. denning

    denning Senior member

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    South Slope
    [​IMG]
     
    3 people like this.
  7. denning

    denning Senior member

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    Morgenthaler's best amaretto sour.
    [​IMG]
     
    4 people like this.
  8. denning

    denning Senior member

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    Chartreuse V.E.P.
    [​IMG]
     
    3 people like this.
  9. Huntsman

    Huntsman Senior member

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  10. b1os

    b1os Senior member

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    Made another Penicillin today. Yesterday, I've used "thin" ginger that also had some age. When I ground it, no juices whatsoever gathered on the plate. I had to squeeze it all out and the whole grinding phase took a long time. Today, I used thicker, fresher ginger. Super easy to grind & squeeze the juice out. Flavors are quite different though. Yesterday's ginger juice was much more pungent and gingery. This one was still potent but more watery. End result was delicious too and more agreeable to the stomach. ;)
     
  11. indesertum

    indesertum Senior member

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    [​IMG]

    Autumn Leaves. Rye, sweet vermouth, Calvados, spoonful of Strega. Kind of like a Vieux Carré with apple brandy instead of brandy and Strega instead of Benedictine. Really liked the garnish they used. Didn't like that they made everybody buy a drink. Never had one before. Boozy, oaky, muddled autumn flavors. Wish I had a beard and a fireplace and fall leaves
     
    5 people like this.
  12. b1os

    b1os Senior member

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    Had some "sugared" ginger juice left but no lemons so I improvised something with pomegrante juice (100%, unfiltered).

    3 cl Smith & Cross
    8-9 cl Angostura white rum
    3 cl "sugared" ginger juice
    3 cl pomegranate juice
    5 cl lime juice
    1 cl Maraschino
    a dash or three of Dr. Adam Elmegirab's Aphrodite Bitters

    Really good. Only downside is the color--the unfiltered pomegrante jucie has a muddy brown/red color.
     
    Last edited: Jan 3, 2016
  13. erictheobscure

    erictheobscure Senior member

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    Who is "they?"
     
  14. saint

    saint Senior member

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    Black Lodge with Dad's Hat 95 proof (distilled and bottled in PA).
     
  15. indesertum

    indesertum Senior member

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    bartenders
     
  16. Tom Miler

    Tom Miler Senior member

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    [​IMG]

    Polish mainstream beer with customized label I got from for Xmas from the brewery with a red caviar sandwich for breakfast :D

    [​IMG]

    ArArAt Dvin which is the official brandy that was served during Yalta conference in 1945.
     
    5 people like this.
  17. indesertum

    indesertum Senior member

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    Best new poster in a long time. Can we keep him?
     
    1 person likes this.
  18. denning

    denning Senior member

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    Thanks Huntsman.

    Mean Fiddler
    1 oz Irish whiskey
    1/2 oz islay whisky
    1/2 oz Campari
    1/3 oz green chartreuse
    1/3 oz sweet vermouth
    Dash angostura
    1/2 tsp cinnamon cordial
    [​IMG]
     
    2 people like this.
  19. saint

    saint Senior member

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    That's one of the few liquors/liqueurs that supposedly improves in bottle. I have an unopened bottle that's about 30 years old, one of these days I need to buy a new bottle and test them side by side.
     
  20. saint

    saint Senior member

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    Pic of the label:

    [​IMG]
     
    Last edited: Jan 7, 2016
    3 people like this.

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