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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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    Reference pic regarding the cloudi-/milkiness:

    [​IMG]

    Used barely any simple syrup today. The vanilla really takes care of it. Very tasty.

    Piob, would you remove the orange/vanilla if you were to store the bourbon longer? I guess it's fine to keep it in there for another few months?
     
    2 people like this.
  2. Bower

    Bower Senior member

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    Laphroiag, my favourite drink ever.
     
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  3. Bower

    Bower Senior member

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    It taste a bit more intense in my opinion, but the flavour is similar
     
  4. Piobaire

    Piobaire Senior member

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    I would think as long as everything is submerged nothing really bad could happen. Mine will get just a touch hazy but nothing quite that cloudy. I'd say if it tastes good not worry about it.
     
  5. Bhowie

    Bhowie Senior member

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    That cloudiness reminds me of the way a anisette will louche up when chilled and diluted
     
  6. JohnGalt

    JohnGalt Senior member

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  7. fairlynerdy

    fairlynerdy Senior member

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    Louching up is a great turn of phrase. I need to louche up more often.
     
  8. Aneil4lom

    Aneil4lom Senior member

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  9. ama

    ama Senior member

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    [​IMG]
     
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  10. b1os

    b1os Senior member

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    Yep, and in this case it's also the addition of water, not the temperature, that causes it.

    I suppose it has something to do with the vanilla bean seeds. Since I've sliced it open, there's a bunch of the seeds in the liquid and they probably cause the cloudiness somehow. Can anyone come up with an explanation?
     
    Last edited: Jan 3, 2017
  11. denning

    denning Senior member

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    My understanding of the louche from absinthe is that it is the natural oils in the liqueur that separate out once the right proportion of water is added. Similarly, it may be the oils from the orange Peel that cause this as well. I have aged rye with vanilla bean several times with no cloudiness, but I find orange peel can make it a little hazy.
     
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  12. b1os

    b1os Senior member

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    Last edited: Jan 3, 2017
  13. denning

    denning Senior member

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    Phew, at least I don't have to pull my foot out my mouth this time.

    On another note, I made a Cure for Pain. One of my favourite cocktails, so complex, which isn't surprising given that it is a complex recipe.

    Courtesy Death & Co.:
    ¼ oz Rye Whiskey (~100 proof)
    ¾ oz Bourbon
    ¾ oz Sweet Vermouth
    ½ oz Tawny Port
    ½ oz White Crème de Cacao
    1 splash Campari

    I don't have Crème de Cacao, but I do have a bottle of Mozart Dry (a distilled chocolate spirit, not chocolate flavoured). But there is no sweetness, so I add a smidge of rich simple to get the same effect as Crème de Cacao (https://www.thewhiskyexchange.com/p/12551/mozart-dry-chocolate-spirit).

    Any other recipes I could use the Mozart Dry for?
     
    2 people like this.
  14. b1os

    b1os Senior member

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    Unlike me with my stoopid theories. ;) I've just always assumed it were some ingredients in anise that caused the louche effect. Oils make much more sense though.

    On topic: Gin & Tonic, Negroni, and now some 2004 Bierzo Pagos de Posada. Longer detox phase beginning later this week. ;)
     
    Last edited: Jan 3, 2017
  15. RSS

    RSS Senior member

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    [​IMG]
     
    Last edited: Jan 3, 2017
    1 person likes this.
  16. Piobaire

    Piobaire Senior member

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    82 was such a good year and sadly all of mine are gone. :(
     
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  17. RSS

    RSS Senior member

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    Agreed, very good. Mine are too ... gone that is ... that was the last bottle.
     
    Last edited: Jan 4, 2017
  18. b1os

    b1os Senior member

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    Chateau Respide-Medeville 2010. Still young, but delicious.

    This has resolved itself. There's no bourbon left now. :slayer:

    Edit: To anyone else: do try it out. Barely any investment and the result is glorious.
     
    Last edited: Jan 4, 2017
    3 people like this.
  19. Huntsman

    Huntsman Senior member

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    The Cure for Pain, also one of my great favorites!

    I would also suggest the 20th Century, quite an old Gin and Lemon juice based cocktail that usually takes a hint a creme de cacao -- my recipe uses Tempus Fugits, and it suffers from the ugly color, so your Mozart would make a much more visually appealing drink.

    My recipe is not handy, but this looks right: http://imbibemagazine.com/recipe-twentieth-century/

    I based the Art Deco cocktail off of the 20th Century. There are also versions that use a Reposado instead of gin, and that can work well also.

    ~ H
     
    1 person likes this.
  20. indesertum

    indesertum Senior member

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    I only remember Cure for Pain cuz your review made me order one at Death and Co
     
    Last edited: Jan 9, 2017

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