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Bulliet is distilled at/by four roses, hth.
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Nov 26, 2013 03:09
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I should have specified yellow label. Thanks though, I did not realize that. When I was at the distillery last year they did not have anything Bulliet related.
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Nov 26, 2013 04:13
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Mr. Wookums posted:I should have specified yellow label. Thanks though, I did not realize that. When I was at the distillery last year they did not have anything Bulliet related. Bulliet isn't affiliated with Four Roses, the latter simply distills the juice for the former, who then warehouse it somewhere (Indiana?) until bottling. Diageo has set up the Stitzler-Weller distillery downtown as a little museum, but no corn has seen boiling water there for many years unless it's morning grits.
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Nov 26, 2013 15:14
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Mr. Wookums posted:For mixing bourbons I usually rotate the following bottles: What cocktails benefit especially from using a wheated bourbon? I just ordered a bottle of Weller myself.
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Nov 26, 2013 17:37
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The Hebug posted:What cocktails benefit especially from using a wheated bourbon? I just ordered a bottle of Weller myself. To your taste, sir. Makes a mean julip, that's for sure.
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Nov 26, 2013 18:06
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Klauser posted:The internet isn't helping, so now I'm really intrigued. What does it taste like? I don't know; it's at my parent's house, being theirs and all. Maybe on Thursday when I'm over there I can grab a swallow and maybe take a picture of the bottle or something.
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Nov 26, 2013 20:44
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rxcowboy posted:Have you tried Bluecoat? I'm currently loving it in everything gin related I've thrown it into. I think it balances the juniper with citrus quite well. The only things I could see it being problematic in would be a G&T or a Martini if you prefer a heavier style gin in them. Although to be honest, I prefer a cheap aggressive gin like Gordon's in my G&Ts. What drinks do you recommend with Bluecoat? I've seen it around at my local bar but never ordered it or bought it myself. Being a gin enthusiast myself I need to give it a shot. Also, g'vine gin works surprisingly well with an Aviation - it's so weird it almost makes sense.
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Nov 27, 2013 02:07
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tynam posted:What drinks do you recommend with Bluecoat? I've seen it around at my local bar but never ordered it or bought it myself. Being a gin enthusiast myself I need to give it a shot. Last Word,Green Ghost, Bees Knees, Gimlet, Gin Sling, Martinez and Tom Collins all work really, really well with Bluecoat. For years Bombay Sapphire was my workhorse gin, and so far Bluecoat has matched if not beaten it in every single cocktail. It's just really, really good. I'm forcing myself *not* to buy it again later this week just so I can try other gins, and that's saying alot for me. So far the only liquors I've had to force myself not to buy again were Rittenhouse Rye for obvious reasons, and Evan Williams Black because for the price and quality it's an amazing well bourbon. I'm kind of pissed I killed the bottle as fast as I did. If I had thought ahead I would have saved a little bit, and then made two of the same drink with Bluecoat and say Aviation or Plymouth. Then I could have done a more indepth comparison on how they perform in a cocktail. I'm going to try something like Beefeater 24 next,because it will have a different flavor profile. I need to try G'Vine, I have a feeling it would work well in almost every gin cocktail except a Martini or G&T.
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Nov 27, 2013 02:30
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Hello drank thread. I have recently been struck with invigoration for tiki. I have purchased Beach Bum Berry Remixed! and made my first Mai Tai with homemade orgeat syrup. After reading some of the book, I realized my rum selection is clearly lacking. I made due with a light and spiced rum for tonight's Mai Tai, but would welcome any rum recommendations that trend towards most widely applicable to tiki classics. On my shopping list is wray and newphew 151 proof rum and to find a jamaican rum. I figured I would start there, but reading the material it seems there is a situation for a ridiculous list of rums. Would just appreciate some experience for if I should pursue things like the Martinique/rum from every island available.
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Nov 28, 2013 01:37
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Congratulations on your Tiki Fever. Since you already have a light rum, then this previous post of mine applies to you perfectly (I recommend Flor de Caña 4 year Extra Dry for a white rum btw). In short, the best order of rum acquisition is light Spanish, dark Jamaican, gold Barbados, gold Spanish, Lemon Hart 151, and then 80-proof Demerara. Wray and Nephew (which is 126 proof, not 151) is mostly useful for making falernum. Martinique rums are delicious, but they're expensive and not called for very often, except in a Mai Tai. I'd just save those for later on in your rum collecting process. For a more robust primer on rum, I'd recommend my own Rum Thread, which has a good introduction, as well as a lot of information on specific rums throughout.
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Nov 28, 2013 02:15
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Kenning posted:Congratulations on your Tiki Fever. Since you already have a light rum, then this previous post of mine applies to you perfectly (I recommend Flor de Caña 4 year Extra Dry for a white rum btw). In short, the best order of rum acquisition is light Spanish, dark Jamaican, gold Barbados, gold Spanish, Lemon Hart 151, and then 80-proof Demerara. Wray and Nephew (which is 126 proof, not 151) is mostly useful for making falernum. Martinique rums are delicious, but they're expensive and not called for very often, except in a Mai Tai. I'd just save those for later on in your rum collecting process. For a more robust primer on rum, I'd recommend my own Rum Thread, which has a good introduction, as well as a lot of information on specific rums throughout. Kenning, thanks for the summarized info. As you are the resident preacher of life changing punch, I thought I'd mention I also purchased Punch by Wondrich and got a nifty bowl/cup set at a second hand store but haven't had an occasion yet. I feel as sucked in to these niches as I did when I first had a proper manhattan.
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Nov 28, 2013 03:13
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Happy Thxgiving all. Just quoting myself from last year for after dinner today:Klauser posted:I don't really have one for with dinner. After dinner though, when everyone is stuffed:
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Nov 28, 2013 22:20
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The first thing that came to my mind was "should I use steak or what"
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Nov 29, 2013 04:31
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I made a 1/3 batch of Frank Forrester's Punch for Thanksgiving. Since it was a smaller batch, we decided to do it up, and used Pierre Ferrand 1840 for the cognac and Roederer Estate for the champagne. It was goddamn delicious.
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Nov 30, 2013 06:40
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Since we're on gin talk recently, I don't drink a whole lot of it, but when I do it tends to be in rather boozy concoctions. I've found that stuff like Hendricks and even Bluecoat seems much smoother than something like Plymouth. I don't really think it's the juniper turning me off of it, so my question is, what's a good example of a really smooth, juniper heavy gin...? Presumably other than Plymouth which seems hot to me.
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Nov 30, 2013 09:00
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No idea if they have it where you are, but: No. 3 http://www.no3gin.com/ Also only had it once but Monkey 47 is also pretty juniper-heavy IIRC? zmcnulty fucked around with this message at 10:43 on Nov 30, 2013 |
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Nov 30, 2013 10:34
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Anchor Junípero!
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Nov 30, 2013 19:14
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I'm addicted to this cocktail: White Plains 1.5 Shine White Whiskey 0.75 Yellow Chartreuse 0.75 Dolin Bianco Vermouth 2 Dashes Regan's Orange Bitters Stir, Up, Coupe, Flamed Orange Peel
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Nov 30, 2013 20:02
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Just tried an 'After Coffee' for the first time and it's really good. Not nearly as bitter as I had expected, but it does have a kick. I think I'll be making this one often. After Coffee 1.5 Campari 1 Dry Vermouth 0.5 Smith & Cross 0.25 Fernet Branca stir/strain/garnish with mint sprig
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Dec 1, 2013 06:13
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Thanks dudes, looks like Junipero is available here for sure, and seems like Anchor also distributes No.3 so perhaps that's around as well. I'll give em a shot.
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Dec 2, 2013 10:09
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I just can't get into white whiskey, no matter how hard I try. Everything I've had tastes like gasoline to me. note: don't drink gasoline zmcnulty fucked around with this message at 01:25 on Dec 3, 2013 |
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Dec 3, 2013 01:19
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That's fine, the consensus is that white whiskey is pretty much bullshit.
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Dec 3, 2013 04:53
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Kenning posted:That's fine, the consensus is that white whiskey is pretty much bullshit. I concur with this. gently caress that bullshit they should actually be calling corn vodka.
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Dec 3, 2013 05:00
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It's just a gimmick the craft scene is trying to market for the first 4-10 years until they develop a stock of properly aged whiskeys. It's a perfectly reasonable business move to pretend that white dog is some special exotic spirit that should command premium prices. It's just a bad idea to actually drink the stuff.
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Dec 3, 2013 11:39
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Kenning posted:That's fine, the consensus is that white whiskey is pretty much bullshit. I disagree, strongly. White whiskey is a perfectly acceptable expression of fermented cereals, and some of the ones destined for aging are still pretty nice distillates on their own. While I disagree with their marketing and pricing, Kings County is making a perfectly fine liquid in my backyard, and when I got to tour the makers mark and Willet distilleries, I tried both of their new makes right off the still, and I tell you: I wouldn't kick either out of bed. The Willet in particular, I can't wait for that to reach maturity. Hell, I told them I'd be making cocktails and/or drinking the white dog if they'd just release it, then a dude took his shirt off and we kind of had to keep moving. Now, Georgia Moon, I don't have much reason to get down with, but the aged version, Mellow Corn, has been a hit at a few parties, and real real affordable, to boot.
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Dec 3, 2013 19:29
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Vegetable Melange posted:I disagree, strongly. White whiskey is a perfectly acceptable expression of fermented cereals, and some of the ones destined for aging are still pretty nice distillates on their own. I'm on board with this, noting the use of the word some. (Though judging by the distillers I've talked to, Kenning is spot on with the motivation.) I'd say most of the white dog whiskeys (esp. the corn mashes) are trading on their harshness -- "Be macho! Drink moonshine!" -- and taste accordingly bad. The better ones exhibit a simple "pure cereal" note in addition to the booze that's worth mixing with. A bit more like silver rums than, say, vodka. (I'm more likely to sip a silver rum straight, though.) The biggest knock against them is that they're pretty pricey for what they are. Notwithstanding that, I'll recommend Wigle Wheat Whiskey as a better white dog. (They have an unaged rye, too, but that's a bit rough, IMO.)
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Dec 3, 2013 21:28
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If white dog was selling for what white rums sell for ($12-$20) it might make more sense to get it and use it for a few appropriate applications. As it is I don't think it's worth the money most are selling for.
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Dec 3, 2013 23:52
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So after years of buying bottom shelf poo poo to get all of my friends drunk, I'm finally in a position to start building a home bar for traditional cocktails. I've read a lot of this thread, and picked up The Essential Cocktail. I'm trying to stay under $30 a fifth for now but I don't know for which liquors quality is most important. Here's what I'm planning on getting: Sweet / Dry Vermouth (Already bought M&R) Gin (Buying Tanqueray) Rye Whiskey (?) Vodka (?) Tequila (?) Light Rum (?) Bourbon (? - probably Maker's Mark) Orange Liqueur (I'd love to buy Cointreau, but I can't really justify the price). And if I randomly find them: Campari Maraschino Chartreuse I'm also getting Angostura and Orange bitters, and am pretty much set on other mixers and equipment. Any quick recommendations on brands under $30/fifth for the above? Or suggestions for a liquor I missed above that'll open as many cocktail doors? Loutre fucked around with this message at 04:10 on Dec 4, 2013 |
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Dec 4, 2013 04:07
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I'd suggest Wild Turkey 101 over Maker's for the bourbon as it stands up better in most cocktails for a similar price. Beefeater or Bombay will serve just fine for gin a bit cheaper than Tanqueray and I actually prefer them. Jim Beam makes a serviceable rye for little money while you find out what you really want to fill the gap. Luksusowa is a fine and dandy vodka and about the only one I recommend. A decent VS or VSOP cognac would be nice, as well. Remy/Couviossier/Hennessey would do fine. Asbach Uralt is also a solid brandy. And Dekuyper O3 is a pretty good orange liqueur. Butch Cassidy fucked around with this message at 04:27 on Dec 4, 2013 |
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Dec 4, 2013 04:20
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For a new bar i'd suggest skipping campari and upgrading to contreau.
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Dec 4, 2013 04:35
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Skip the bar and upgrade to Campari 
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Dec 4, 2013 04:49
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^^^^^ /efb Don't, know you like the triple sec drinks before you grab a bottle of Cointreau that may only be used for an occasional marg. If you like Campari, and please be sure before you buy a bottle, you will use it tons. I'll suggest Espolon for tequila Cruzon for run Bluecoat for gin RE: bourbon Mr. Wookums posted:For mixing bourbons I usually rotate the following bottles: Maraschino before Chartreuse unless you can find the smalls. Famous grouse for scotch you didn't ask for, it's a good mixing one for the cheap.
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Dec 4, 2013 04:56
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Loutre posted:
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Dec 4, 2013 05:02
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I ended up with Tanqueray (had tried it before) Luksusowa Cruzan light rum Maker's Mark (girlfriend twisted my arm into it) Rittenhouse Epsolon Dekuyper O3 (after a long time staring at the Cointreau) Luxardo (was surprised to find it at the cheaper local liquor store) All for around $155. Looking forward to this weekend! Also just realized I totally forgot Scotch even after writing down Famous Grouse. Next time.
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Dec 4, 2013 19:54
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Loutre posted:I ended up with You can get a half gallon of Evan Williams for less than a fifth of Makers. I actually prefer it. Try Pepsi challenging your girlfriend with it some time. Old Crow is OK too. I don't think any Bourbon is better than EW until you get near and just over $30. Buffalo Trace, Bulleit, Knob Creek, Woodford Reserve, 4 Roses, Blanton, etc.. I like them all better than EW but not enough to buy them regularly. Makers' 46 is pretty drat good though. gently caress vodka. Just get Schmirrnoff; there is absolutely no reason to spend more than that on a neutral spirit. The only Vodka I like is Stohlichnya and that's because it's not proper Vodka, in that it has a flavor. Try more Gins.
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Dec 4, 2013 22:11
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Kenning posted:I made a 1/3 batch of Frank Forrester's Punch for Thanksgiving. Since it was a smaller batch, we decided to do it up, and used Pierre Ferrand 1840 for the cognac and Roederer Estate for the champagne. It was goddamn delicious. Does that have a lot of bubbles remaining once it is all mixed? I am getting ready for my annual holiday cocktail party and trying to decide on a punch. Last year Admiral Russell's was excellent so I am thinking of a repeat, but that Frank Forrester's looks just fantastic. We already have a "sparkling" station so I don't want too much overlap. And my annual question of how to mix things up a little bit. I have fallen into a comfortable pattern (rut?) of premixing manhattan and martini in carafes for the "classic" station, putting out a case of prosecco with creme de cassis, lemon and St Germain, and peach nectar for the "sparkling" station, and doing a punch and some heavily spiced hot cider with bourbon and kraken to mix. This is on top of a full DIY bar and guests usually bring beer and wine. Someone also always brings their grandmother's eggnog recipe that has got to be at least 50% bourbon. The only thing I can think of is adding a carafe of negroni like I planned last year. Maybe some variation at the bubbly station? fake edit: haha poo poo - I just looked at my post from last year's party with the same questions and I realize I didn't really take any of the suggestions ... I did eventually try most of the cocktails and am now thinking I should add that Improved Hollands old fashioned. I couldn't get the Bols Genever last year, but I got around to making it this summer. That may make the cut. I did not however try the rum drinks recommended. I will see if I can fit those in tomorrow. Any other suggestions are welcome.
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Dec 5, 2013 04:23
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The Improved Hollands Old Fashioned is a great idea, and you should do it. You could also do a big batch of the Trident: 1 oz. aquavit 1 oz. Cynar 1 oz. "dry sherry" 2 dash peach bitters Stir, strain, twist. All of the recipes online say "dry sherry," which is a somewhat ambiguous term. A few blog posts show people making it with Manzanilla, and I've had it with fino, and both are safe choices. However, I've also had it with an Amontillado-style sherry (almost certainly not a proper Amontillado, which are fairly rare, but something a little drier than Oloroso), and also with Oloroso, and it was still a good drink. It may have even been better? I'm not sure. You should give it a whirl one way or another. Punch-wise the Frank Forrester's retains it's fizz for a while provided your ice block is homemade and people don't get too keen on stirring it all up. And it's goddamn delicious flat too. However, I'll repeat my urging to do orange punch if the Sevilles are in and my own punch if not. Also, if the party is such that there might be a dramatically-appropriate moment, consider making some Flaming Bishop in place of your usual hot cider option: 1 bottle gold rum (I use Flor de Caña 4 or Mt. Gay Eclipse) 1/2 gallon unfiltered apple cider 6 small navel oranges (or 3 if they're big) 2-4 oz. raw sugar 1 oz. allspice liqueur (if available; sub 10 hearty dashes Angostura) 1 pint boiling water handful cloves a few cinnamon sticks a few oz. ground cinnamon, clove, allspice, nutmeg mixture optionally, 4 oz. Lemon Hart Demerara 151 Stick the oranges full of cloves, cut in half, and bake at 325 for a half hour. Heat the rum by placing the bottle, loosely closed, into a pot full of simmering water on the stove for 10 minutes – use a steamer basket to keep the bottom of the rum off the bottom of the pot. Also heat the apple cider until just steaming. When the moment has arrived, place the baked oranges into a pre-warmed crockpot along with the sugar and cinnamon sticks, and pour the hot rum in. Add the allspice liqueur/bitters and the overproof rum, and then dim the lights. Take a ladle of rum and light it on fire, and then pour the flaming rum back into the crockpot. Spend the next minute or two tossing the ground spices into the fire and making a show. When you feel like everyone's had enough, pour in the apple cider and the boiling water. It might flare up a bit, but will eventually quench the flames. You can also turn the lights back on. This is a really fun, incredibly festive bowl drink. Tastes amazing too. Is scalable to a larger crockpot if you have one. Where do you live man? I've been jealous of this Christmas party for 3 years running now.
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Dec 5, 2013 09:51
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KWC posted:The only thing I can think of is adding a carafe of negroni like I planned last year. Maybe some variation at the bubbly station? I've made big batches of Negroni for gatherings before and it's always a hit, just don't forget to add some water.
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Dec 5, 2013 16:54
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Klauser posted:I've made big batches of Negroni for gatherings before and it's always a hit, just don't forget to add some water. Kenning posted:The Improved Hollands Old Fashioned is a great idea, and you should do it. It is now a toss up between the Admiral Russel or an orange punch. I didn't see seville oranges yet, but satsumas are in so maybe they are close behind. I don't have a lot of time to experiment so if I can't get seville oranges today I'll stick to the good old Admiral. Kenning posted:Also, if the party is such that there might be a dramatically-appropriate moment, consider making some Flaming Bishop in place of your usual hot cider option. I will definitely do this at my Christmas Eve family gathering where 12 or so people will really appreciate it. It can replace the mediocre attempts at flaming Christmas pudding. Kenning posted:Where do you live man? I've been jealous of this Christmas party for 3 years running now. I'm in Cleveland, OH. You get the benefit of low cost of living, but you kind of have to make your fun FUN! to survive the long dreary winter. We love kicking things off with this party and then we can pretty much coast through the rest of the season at other peoples parties.
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Dec 5, 2013 17:31
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KWC posted:Good call on the water - I assume just to replicate standard dilution from shaking? When I make one/two at a time I "shake with ice until the shaker starts to frost over" then strain. with the martini and manhattan I do in batches I stir with a boat load of ice until the pitcher gets really drat cold, but I have had to add a little water to tame the manhattan once. I'll keep it in mind. If you want to be more At home I've got it down to 22-24 seconds of stirring or 12-13 seconds of hard shaking for the magic 1/4 water dilution number with room temperature liquors and glasses. I did this mainly so I have a controlled way to test cocktails during my gin journey, and it worked out pretty well. Now I can actively manage the cocktails to taste if I want a drink to be softer/sharper.
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Dec 6, 2013 22:22
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