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What are you drinking right now?

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

  1. saint

    saint Well-Known Member

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    I've had a bottle of it for awhile, but still trying to find a cocktail that I really like it in. They've recently, I think, put some pretty interesting drink recipes up on the St George's site, so I'll try them soon. I was hoping to use it to replicate the Pins and Needles cocktail I had at a steak place in Vegas (maybe Craft Steak?), but no luck so far.
     
    1 person likes this.
  2. fairlynerdy

    fairlynerdy Well-Known Member

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    It is indeed the St. Georges Terroir. I like it and it's one of the few gins I'll drink neat from time to time. In addition to pairing it with Cynar in a few different drinks, I have some pine liqueur that I like it with (skinos, I think it's called). Add some lime juice and it makes an excellent and unexpected kind of sour. Really good.
     
  3. Bhowie

    Bhowie Well-Known Member

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    Do you really use 3/4 oz of simple in 2oz of bourbon old fashioned?
     
    Last edited: Feb 19, 2016
  4. saint

    saint Well-Known Member

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    I'll have to try that, I have a bottle of Austrian pine liqueur. What proportions do you use?
     
  5. Master-Classter

    Master-Classter Well-Known Member

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    I have no idea what goes into a Pins and Needles but I think someone should make a drink called Pimms and Needles!
     
  6. Piobaire

    Piobaire Well-Known Member

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    Started off tonight with a 2012 Denner Grenache, moved on to a 15 year old Peruvian rum, Ron Millonario, and after a dozen ounces of that am chilling out with a nice, big Reyka martini.
     
    2 people like this.
  7. Medwed

    Medwed Well-Known Member

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    1971 Heidsieck Dry Monopole Rose Champagne. Fucking amazing :slayer:
     
  8. fairlynerdy

    fairlynerdy Well-Known Member

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    2:1:1 gin : pine liqueur : lime juice. Also, a few dashes of celery bitters, which sounds wacky but is somewhat mind blowing.

    I tried to make a drink with macerated beet in it last night. The idea was pretty odd, even by my standards. It actually tasted pretty good but the smell made it undrinkable.
     
  9. saint

    saint Well-Known Member

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    Given my policy of having tons of weird bitters around, I have a bottle of Bitter Truth Celery Bitters, so I'm all set. Btw, the pine liqueur I have is Zirbenz.
     
  10. Gibonius

    Gibonius Well-Known Member

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    Anyone have a favorite mescal focused cocktail they'd like to share? I've tried a number but none of them really resonated with me.
     
  11. fairlynerdy

    fairlynerdy Well-Known Member

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    Cool. Let me know what you think of it. Never had Zirbenz --- in addition to tasting piney is it herbal? The stuff I've got is Skinos, which is made from the sap of an evergreen.
     
  12. indesertum

    indesertum Well-Known Member

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    brought my favorite bar a bottle of genepi des alpes by dolin. they made me a drink that was tiffins (tea liquor), genepy, lemon juice, and cocoa bitters. shit was dope. really great. dude is mad talented


    you try a simple oaxaca old fashioned? otherwise something in the sour family
     
    Last edited: Feb 21, 2016
  13. marvin100

    marvin100 Well-Known Member

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    Awesome. Genepy is ace.
     
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  14. Huntsman

    Huntsman Well-Known Member

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    Sure. "Midnight at La Esquina" 1.5:1:0.5 Del Maguey Vida, Cocchi Americano, Campari. Stirred and served up with a an orange twist.

    I love it but find it hard to use. My favorite drink with it is as follows:

    1.0oz floral gin
    1.0 oz Genepy des Alps
    0.75 oz Dolin Dry
    0.25 oz Dolin Blanc
    0.25 oz Haus Alpenz Orchard Pear
    Dash Each of Boker's and Orange Bitters (Fee Bros Barrel Aged).

    I've given the recipe away too often to post it with its name.

    ~ H
     
    2 people like this.
  15. marvin100

    marvin100 Well-Known Member

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    Yeah, I have no hope of finding Genepy in Seoul. Last year I was in Berlin, though, and a great booze shop dude turned me on to this:

    [​IMG]

    It's spectacular, and I'd never mix it with anything. Unbelievable that a single herb can produce such complex flavors. Almost alarming how much is going on in this stuff.
     
    2 people like this.
  16. indesertum

    indesertum Well-Known Member

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    Come to my local bar. They don't really use the genepy anyways
     
  17. marvin100

    marvin100 Well-Known Member

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  18. b1os

    b1os Well-Known Member

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    Dr. Kochan Schnapskultur?
     
  19. b1os

    b1os Well-Known Member

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    Also, do you guys have a recommendation on a book about amari, Génépi and such (and how to make them)? German, English or French.
     
  20. marvin100

    marvin100 Well-Known Member

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    The very same.

    (He's great--I only wish he had a bigger and better-stocked shop!)
     
    Last edited: Feb 22, 2016
    1 person likes this.

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