What are you drinking right now?

[Bhowie]

I’m acquaintes with Derek. He is a really fun, nice guy. My friend would do episodes with him all the time. Met him at Tales one year and chatted with him at some events in Boston.

 

[erictheobscure]

friend gave me a bottle of Dobel Diamante tequila for my birthday. I don't know much about tequila (not a member of a renowned tequila forum, alas) but I'm enjoying sipping this neat.

 

[Piobaire]

Should a man of your advanced age be drinking that straight? Asking for a friend.

 

[erictheobscure]

maybe you're right

i'd better go mix it with some bourbon

 

[Ambulance Chaser]

A Martinez made with Hayman’s old tom gin. Infinitely more drinkable than a martini.

 

[Gibonius]

Anyone have thoughts on whether it matters about using sugar cubes in a Sazerac vs simple syrup?

I've never noticed a difference. Morgenthaler says it doesn't matter. Don't really feel like buying and using sugar cubes just for authenticity.

 

[Piobaire]

Simple is so much easier to mix and always gives the option of infusing too.

 

[Bhowie]

Or make a rich syrup. At the end of the day you’re just ******* with dilution. The amount of water added by simple is maybe a quarter of an ounce depending on your build.

 

[Piobaire]

Yeah, I should have mentioned I always do a rich simple.

 

[Kappelan]

 

[Gibonius]

Or make a rich syrup. At the end of the day you’re just ******* with dilution. The amount of water added by simple is maybe a quarter of an ounce depending on your build.

That was my only thought with the sugar cubes. If you muddle the bitters straight on a sugar cube, you're not going to be adding any water.

End of the day, it's a pretty small amount of water, even for a short drink. I've never figured it matters enough to worry about. Purist might disagree, but I sure can't taste a difference.

Yeah, I should have mentioned I always do a rich simple.

Doesn't seem like there's much downside to rich simple. Measuring precision, maybe.

I've always done rich simple, except for some flavored syrups where I might want to be able to add more flavor and less sugar.

 

[Geoffrey Firmin]

Sunday evening dinner made. So Coruba rum,black death and lime with plenty of ice.

 

[Piobaire]

Doesn't seem like there's much downside to rich simple. Measuring precision, maybe.

I keep it in a squeeze bottle and that really makes measuring it easy, or you know, just put a squeeze in the rocks glass.

I've been playing with my Vesper riff for several weekends now and think I hit "peak Vesper" on Friday evening. I always mix a big batch up in my largest mixing glass and we adjourn to the patio to chat and relax. Friday's wining recipe was:

.75 oz Noilly Prat dry
.75 oz St. George gin
2 splashes olive brine
9 oz Ketel One

The aromatics of the St. G. come through but it's a very smooth sip.

 

[jcman311]

Irish wine with dinner.

 

[Bhowie]

If you don’t have a bunch of squeeze bottles at home you are really ******* up. They are $1 a pop at any grocery store and they make life much easier in the kitchen for anything. Make a drsssing at home, make a bunch of citrus juice, storing silly syrups. If you are going to store items in your refrigerator, why not make the vessel one that’s practical.