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What are you drinking right now?

gnatty8

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Have been really enjoying tequila more than almost anything else this summer, and last night, I had a glass of the Patron Estate Release. Probably one of the best tequilas I have ever tasted, and I normally don't tend to drink much of their main releases.
 

Huntsman

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The Quebecois have a lovely aperitif called Amermelade. It is something in between Aperol and Campari, but with a menthol note. Makes a lovely cocktail on the Negroni model, but with Dolin Blanc vermouth.
1217525
 

braised

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I came back from Texas with an affection for Ranch Water, which is basically tequila and soda with lime, but light on the tequila. You can pretty much just motor them.

We’ve decided that there are many variations on this theme
City-water= vodka
Farm water = bourbon
Island water = rum
....
 

Piobaire

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Damn good looking drink, Hunts. I need to get a set of Nick&Nora glasses.
 

Piobaire

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So I'm still kicking around the idea of moonshining but I just can't get myself to lay out the $700 needed to get started. Here's the still: https://milehidistilling.com/product/turbo-500-still-distiller/ and then you need a wash kit with is basically a fermentation bucket and then another plastic bucket like container where you filter it through a second charcoal filter. Toss in the yeast, fining agents, etc. and you're talking a pretty penny for what is basically a grand experiment in my mind. Once set up though it seems like you can create a neutral spirit at a very low cost per litre at 40%. The still actually yields a distillate that's about 90% but you use your hydrometer and dilute it out with water to 40% or whatever you desire.
 

Piobaire

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Mojitos. Hot mess but great sipping at the pool.

482A2FCD-FF51-4CF3-B47F-A8B429D2843F.jpeg
 
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Beckwith

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Piob,

you ever check out the Pico and Pico Still? Might be a neat contraption without breaking the bank for an experiment. I had one in house until wife noticed what it was and said contraption went back to sender.

So I'm still kicking around the idea of moonshining but I just can't get myself to lay out the $700 needed to get started. Here's the still: https://milehidistilling.com/product/turbo-500-still-distiller/ and then you need a wash kit with is basically a fermentation bucket and then another plastic bucket like container where you filter it through a second charcoal filter. Toss in the yeast, fining agents, etc. and you're talking a pretty penny for what is basically a grand experiment in my mind. Once set up though it seems like you can create a neutral spirit at a very low cost per litre at 40%. The still actually yields a distillate that's about 90% but you use your hydrometer and dilute it out with water to 40% or whatever you desire.
 

Huntsman

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I've been interested in vaguely savoury cocktails for a while, and just picked up this Fennel liqueur which is marvelous, though I don't like this brand's amaros. Just put this together, so no name, but Linie Aquavit, Old Raj, Carpano Bianco for its herbal notes, and this fennel spirit, tied together with Crude "Rizzo" bitters (Grapefruit, pink peppercorn and rosemary -- excellent stuff). Pretty solid.
1226780


Damn good looking drink, Hunts. I need to get a set of Nick&Nora glasses.

Thanks. They are pretty old and beautiful, with platinum rims.I like Nick & Nora glasses for some cocktails, just for fun.
 

Geoffrey Firmin

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Out to dinner in a Japanese/Korean fusion restaurant and discovered this. Very tasty and enjoyable.
57502B3E-AB6F-40AF-998E-037E774A9BD5.jpeg
 

Piobaire

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Piob,

you ever check out the Pico and Pico Still? Might be a neat contraption without breaking the bank for an experiment. I had one in house until wife noticed what it was and said contraption went back to sender.

Just took a look; interesting stuff.
 

javyn

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A cuppa roasted Ti Quan Yin. Thinking about some rot gut plum flavored sake for tonight.
 

Ambulance Chaser

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I've been interested in vaguely savoury cocktails for a while, and just picked up this Fennel liqueur which is marvelous, though I don't like this brand's amaros. Just put this together, so no name, but Linie Aquavit, Old Raj, Carpano Bianco for its herbal notes, and this fennel spirit, tied together with Crude "Rizzo" bitters (Grapefruit, pink peppercorn and rosemary -- excellent stuff). Pretty solid.
Your posts piques my interest, because this brand is based in DC. I ought to visit their tasting room to decide for myself, but just out of curiosity, what do you not like about their amaros?
 

Piobaire

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Prepping for a Labour Day weekend BBQ thing we're doing. Infused simple with a bunch of mint then batched fresh squeezed lime juice, rum, and simple. Ice in glass, pour to top of ice, top with soda and add a couple of mint leaves crushed by hand, stir. Working perfectly and do a five gallon batch for next Sunday.
 

Lizard23

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Prepping for a Labour Day weekend BBQ thing we're doing. Infused simple with a bunch of mint then batched fresh squeezed lime juice, rum, and simple. Ice in glass, pour to top of ice, top with soda and add a couple of mint leaves crushed by hand, stir. Working perfectly and do a five gallon batch for next Sunday.

My current favorite restaurant for business in manhattan batches cocktails. While it does remove the romanticism of a bartender mixing you a martini, it ensures every drink is precisely the same and cold beyond belief. I am a fan but it occasionally causes a stir at the bar.

Of course if you ask, they will mix you a drink to your preferred taste as well.
 
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