What are you drinking right now?

mmmmm, heather. Sweet, herbal and bitter, what a mix. Remarkably smooth for 7% abv. Highly recommended to anyone who can find it!

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From my dinners over the weekend:

The Wonderlust from Absinthe Brasserie and Bar:

Bols Genever, pineapple gum, Creme de Violette, lemon juice and a dash of Absinthe

And from the underground supper club:

"Gin and Juice" - Broker's gin, celery juice, agave, and lavender


Aloe and Pomegrante "soda"


"Interpretation of Autumn" - Buffalo bourbon, sugar pumpkin juice, and pumpkin seeds

Originally Posted by Roikins

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From my dinners over the weekend:

The Wonderlust from Absinthe Brasserie and Bar:

Bols Genever, pineapple gum, Creme de Violette, lemon juice and a dash of Absinthe

And from the underground supper club:

"Gin and Juice" - Broker's gin, celery juice, agave, and lavender

Aloe and Pomegrante "soda"

"Interpretation of Autumn" - Buffalo bourbon, sugar pumpkin juice, and pumpkin seeds

Which did you like the best? The autumn one looks very unique to me, I can't recall having pumpkin juice before in any drink.

Pumpkin juice is actually really interesting. In a drink, it can be really good. Pumpkin juice cocktails with pumpkin seed powdered rims are pretty popular around here. The bar at Cyrus has a pumpkin drink that is out of this world.

BTW, Roikins, when will you be getting up here? Menu is pretty outstanding right now.

Originally Posted by ama

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Which did you like the best? The autumn one looks very unique to me, I can't recall having pumpkin juice before in any drink.

The Wonderlust was so good; I think I'll have a few of those each time I eat at Absinthe.

From the underground supper club, I think the gin and juice was the best; it was light and refreshing, so it was a great cocktail to start the meal. The aloe and pom drink was a non-alcoholic drink, but the flavors were really cool and the interplay of textures was neat, and I'm thinking it would be a great drink to make for the holidays for kids or wives/gfs that don't drink. The bourbon/pumpkin drink was on the stronger side, which I'm always a fan of, but it drowned out any pumpkin flavor. It's funny, because I've been playing with the idea of making pumpkin juice to use in a seasonal cocktail, but don't have the energy to cook some pumpkin to get some juice from it.

Originally Posted by kwilkinson

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Pumpkin juice is actually really interesting. In a drink, it can be really good. Pumpkin juice cocktails with pumpkin seed powdered rims are pretty popular around here. The bar at Cyrus has a pumpkin drink that is out of this world.

BTW, Roikins, when will you be getting up here? Menu is pretty outstanding right now.


I'm supposed to head up there with a few friends in December, and if they all decide to bail on me, I'm still going. I was going to go up there next week with a friend, but she's going to be with her mom for Thanksgiving.

Cool, let me know on the exact date you'll be coming. I can't promise Chef will take care of your menu.... but I'll do my courses extra well.

BTW, you don't have to cook pumpkin to release the juice. For the bar at Cyrus, it's just raw pumpkin put through a juicer. It's a real ***** to do and yields very little juice for the amount of pumpkin, but the flavor is better.

Originally Posted by kwilkinson

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Cool, let me know on the exact date you'll be coming. I can't promise Chef will take care of your menu.... but I'll do my courses extra well.

BTW, you don't have to cook pumpkin to release the juice. For the bar at Cyrus, it's just raw pumpkin put through a juicer. It's a real ***** to do and yields very little juice for the amount of pumpkin, but the flavor is better.
Haha, I'm sure you'll take care of my courses! OpenTable tells me it's the 19th.
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TIP: to embed Youtube clips, put only the encoded part of the Youtube URL, e.g. eBGIQ7ZuuiU between the tags. Yeah, I was thinking it would yield only a few drops of juice, which is why I was thought I would have to cook, blend, and pass it through cheese cloth, but if you say the flavor will be better, I'll give it a shot. It's a good thing all these supermarkets have a lot of pumpkins sitting around.

Maredsous 8 Bruin Bitter (Belgian bitter, not American IPA or imperial stout bitter) and with a bit of caramel and nuttiness in the aftertaste. I don't usually like much nuttiness in beers, but this is subtle and done well. It's pretty good, doesn't really compare to the Maredsous 10 in character, but definitely a good ale. Medium bodied and perfect for fall, although really, the only "need to drink" beer from the Maredsous line seems to be the 10 from my perspective. And that marks 200 different for me Some of those cocktails look marvelous Roikins. The gin and juice looks exquisite.

Guinness Anniversary stout.

Beaujolais Nouveau

Originally Posted by Flambeur

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Beaujolais Nouveau
score. I'm like 1 of 2 on the wine thread.

A little Macallan CS - a great sherry monster

Armagnac. i may very well be hooked.

-Jeff