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MC Eating Disorder posted:behold; the glory the TRIPLE AGED bourbon To be called a" straight whiskey" it needs to be aged for a minimum of 2 years. Triple means it's aged 3 times the minimum... So Triple Aged is a BS marketing phrase used to trick people into thinking it's special for some nonsensical reason. I say bs because most decent Bourbons are aged 8-12 years.
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Dec 25, 2015 16:54
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MC Eating Disorder posted:behold; I'm really confused, it might be a real thing but it honestly just feels like some marketing dude noticed that things with 'triple" on the label and "aged" on the label sell well so why not "triple aged"? The trend of second and third barrel finishes is a fun ouroboros of used wood. Scotch had used old sherry barrels because the UK would import the sherry in them and why not reuse the cooperage instead of burning it? When bourbon became a big deal (and remember bourbon can only be first use American oak), a flood of bourbon barrels became available, and scotch whiskey and rums began using the bourbon barrels to age the distillate. Now alternate finishes are a marketing circle jerk because you can add "new expressions" of your whiskey for a few thousand bucks' worth of inventory and people will buy it for the novelty. There are a few producers doing genuinely good work with the idea, and there's a lot of conference calls agreeing that what the consumer wants is X.
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Dec 25, 2015 18:27
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bloody ghost titty posted:The trend of second and third barrel finishes is a fun ouroboros of used wood. Scotch had used old sherry barrels because the UK would import the sherry in them and why not reuse the cooperage instead of burning it? When bourbon became a big deal (and remember bourbon can only be first use American oak), a flood of bourbon barrels became available, and scotch whiskey and rums began using the bourbon barrels to age the distillate. Yeah but scotch fished in a sherry barrel is really nice
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Dec 25, 2015 18:43
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bloody ghost titty posted:There are a few producers doing genuinely good work with the idea New Holland Beer Barrel Bourbon is pretty dope. It has a barleywine sweetness that comes out on the back end that really gets me.
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Dec 25, 2015 19:00
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Fart Car '97 posted:Yeah but scotch fished in a sherry barrel is really nice Well yea, it better be nice. before bourbon became (super) popular, basically all scotch was aged in ex sherry barrels is what he is saying And Jim beam 7 might be great, I don't know personally, but ill go with Evan Williams single barrel for $20-25 any day.
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Dec 25, 2015 20:40
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DontAskKant posted:Never had hot buttered rum before. Followed the serious eats version here. http://www.seriouseats.com/recipes/2010/01/time-for-a-drink-hot-buttered-rum-recipe.html oh this was at the bottom of the last page and I forgot to mention it, I don't really truck with fancy gadgets fixing up my hot buttered rum, but I remember last time I had access to a kitchen at work the chef made a butter/spices/vanilla icecream mix for our hot buttered rums and it was frickin amazing, not sure how she did it exactly but it was not a fancy or large kitchen so I imagine it would be doable at home if your kitchen isn't just a firepit and a garden hose over a drain this looks like what I'm talking about drowned in pussy juice fucked around with this message at 01:36 on Dec 26, 2015 |
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Dec 26, 2015 01:33
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2DCAT posted:To be called a" straight whiskey" it needs to be aged for a minimum of 2 years. Triple means it's aged 3 times the minimum... So Triple Aged is a BS marketing phrase used to trick people into thinking it's special for some nonsensical reason. I say bs because most decent Bourbons are aged 8-12 years. I find it interesting that dewars is "double aged" as well, I was under the impression that the scots were much less strict on appellation laws and that there wasn't a strict set of rules on aging like there was for straight whiskey in the US I mean either way its BS but at least in the context of bourbon its coherent BS the way you explain it
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Dec 26, 2015 01:41
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MC Eating Disorder posted:oh this was at the bottom of the last page and I forgot to mention it, I don't really truck with fancy gadgets fixing up my hot buttered rum, but I remember last time I had access to a kitchen at work the chef made a butter/spices/vanilla icecream mix for our hot buttered rums and it was frickin amazing, not sure how she did it exactly but it was not a fancy or large kitchen so I imagine it would be doable at home if your kitchen isn't just a firepit and a garden hose over a drain I use the Zig Zag Café recipe, which is pretty similar, and is always a huge hit: Zig Zag Café posted:BATTER: I generally melt the butter prior to mixing so you don't get lumps. It keeps much longer than a month, too, no idea why your link is so conservative.
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Dec 26, 2015 01:45
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MC Eating Disorder posted:I find it interesting that dewars is "double aged" as well, I was under the impression that the scots were much less strict on appellation laws and that there wasn't a strict set of rules on aging like there was for straight whiskey in the US Dewars could very well be referring to something completely different. I was really only referring to the labeling on the Jim Beam bottle.
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Dec 26, 2015 01:52
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I looked it up and for dewars it basically means the component whiskys are aged, blended and then aged again, which uh, is pretty standard practice for literally any high end blended scotch I thought, but yeah just another marketing dude earning his paycheque I guess
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Dec 26, 2015 02:01
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MC Eating Disorder posted:I looked it up and for dewars it basically means the component whiskys are aged, blended and then aged again, which uh, is pretty standard practice for literally any high end blended scotch I thought, but yeah just another marketing dude earning his paycheque I guess Not surprising coming from the company that hires the women who uses a fake accent to shill their poo poo product
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Dec 26, 2015 02:10
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Favorite late 1920's cocktails? Our NYE theme is 1929, I have my menu mostly complete, but if there's something great I've not thought of, I'd love to add it.
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Dec 28, 2015 19:06
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Jack Rose, definitely. Edit: VVV Good choice if you can find creme de violette (preferably Rothman & Winter). Creme Yvette really just isn't right, though. Halloween Jack fucked around with this message at 19:20 on Dec 28, 2015 |
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Dec 28, 2015 19:11
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Aviation. AVIATION
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Dec 28, 2015 19:12
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MAKE NO BABBYS posted:Favorite late 1920's cocktails? Our NYE theme is 1929, I have my menu mostly complete, but if there's something great I've not thought of, I'd love to add it. Last word or jack rose
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Dec 28, 2015 19:57
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We serve Aviations and Last Words often. I've got some classics planned, brandy Alexander's, while lady, etc. and have some salted preserved lemon syrup, the last of my fuyu persimmon & cinnamon purée, some chamomile-infused Singani to play with and finalize specs... and earl grey syrup that will either go into a gin sour or something with Scotch. May just stick with Black Bottle sidecars though.
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Dec 28, 2015 21:42
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Oh, I didn't look to see who posted that question. You hardly need my advice on what liqueur to put in an Aviation...what ratios do you prefer for that, by the way?
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Dec 28, 2015 21:47
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I like champs elyssees also.
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Dec 28, 2015 22:04
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After a month in a fresh barrel the Bullet I used to season it has gotten a bit harsher, which is apparently pretty normal? Weird. Now I have 2L of weird bullet Idk what to do with. Barrel aged Vieux Carre going in on new years day tho 
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Dec 28, 2015 22:14
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Pan-American Clipper.
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Dec 28, 2015 22:45
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Halloween Jack posted:Oh, I didn't look to see who posted that question. You hardly need my advice on what liqueur to put in an Aviation...what ratios do you prefer for that, by the way? Sorry if I sounded kinda snappy, I was frustrated with my roommate when I responded, didn't mean to sound harsh. I did kind of giggle though, my wine director/GM LOVES Aviations and I have to keep Martin Millers and Rothman & Winter CdV in stock at all times. I usually follow close to the Death and Co. specs, subbing CdV for Yvette for her, I enjoy things a touch more perfumey so I may go slightly heavier on the CdV and slightly less on the lemon. I also like using both maraschino and CdV. Their's is: 2 Plymouth .5 maraska ~.25 CdV .75 lemon .25 SS They garnish with cherry, I prefer lemon twist. I feel like I had a simpler one at a bar I worked at many years ago, I'm unpacking my desk/home bar today because I just moved, if I come across my notebook I'll post that too.
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Dec 28, 2015 23:17
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bloody ghost titty posted:Pan-American Clipper. Oooh, good call. I'd forgotten that one!
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Dec 28, 2015 23:18
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What's in a Pan-American Clipper? Also: 20th Century.
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Dec 29, 2015 09:24
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http://www.seriouseats.com/recipes/2010/10/pan-american-clipper-drink-cocktail-absinthe-calvados-pomegranate.html
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Dec 29, 2015 09:34
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I have experienced a lack of alcohol in my house over Christmas. Poor forethought has limited me to some Gin and Vermouth, and I've not been bothered to get anything else as Christmas has drained my wallet. Of course, this means I have had many Martinis. This is not a bad thing. Also, 3:1 fo' life.
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Dec 29, 2015 11:49
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syntaxfunction posted:I have experienced a lack of alcohol in my house over Christmas. Poor forethought has limited me to some Gin and Vermouth, and I've not been bothered to get anything else as Christmas has drained my wallet. Of course, this means I have had many Martinis. This is not a bad thing. Well I recently learned that while I don't generally like martinis, I do adore a Gibson. So, thanks Christmas?
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Dec 30, 2015 08:13
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My girlfriend picked me up a bottle of apple pie vodka and cinnamon toast rum. No clue how they’ll taste but apparently she tried them both and said they were pretty good. Trying to think how I want to mix them. I figure I’ll mess around with them and ginger beer, apple cider, allspice dram, honey, and other wintery flavors would probably wind up alright. Any suggestions for good wintery drinks to make with them?
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Dec 30, 2015 22:26
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CodfishCartographer posted:My girlfriend picked me up a bottle of apple pie vodka and cinnamon toast rum. No clue how they’ll taste but apparently she tried them both and said they were pretty good. Trying to think how I want to mix them. Usually novelty flavored things end up as shots, but thinking about it for 10 seconds, cinnamon toast rum might be interesting to use in a Lion's Tail.
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Dec 30, 2015 22:31
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Ran out of time and space for two punches, so I settled for the Limmer's. Currently muddling up the lemon peels now. I'm looking forward to trying this out!
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Dec 31, 2015 22:20
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I'm about to try my hand at some Limmer's punch as well. Wish me luck!
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Jan 1, 2016 01:14
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How long after dayquil is it safe to drink again? 
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Jan 1, 2016 02:26
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Trip report: A++ Would punch again!
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Jan 1, 2016 02:49
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Happy NYE to yall who are stilm workin at the b drop tonight. May u all drown in tips tonight
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Jan 1, 2016 05:04
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Yay punch! I was gonna to a 1 bottle batch of Frank Forester's for my friend and I, but it comes out to 14 drinks and there's only two of us, so instead I just got some pretty nice champagne. I'll have to do a real proper punch soon.
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Jan 1, 2016 07:25
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Kenning posted:Yay punch! I was gonna to a 1 bottle batch of Frank Forester's for my friend and I, but it comes out to 14 drinks and there's only two of us, so instead I just got some pretty nice champagne. I'll have to do a real proper punch soon. If you cant drink 14 drinks between the two of you you need better friends
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Jan 1, 2016 08:18
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We're both mostly still sick from a nasty virus.
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Jan 1, 2016 08:41
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Public service reminder: a double Manhattan made with Rittenhouse 100 proof is actually closer to 4 standard drinks. Last night I learned that I pour heavy once I'm already drunk. 22 Eargesplitten fucked around with this message at 17:29 on Jan 1, 2016 |
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Jan 1, 2016 17:27
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There are egg whites in the fridge from last night's coconut chai tea cookies. To sour or to fizz? That is the question. P.S. They are great dunked in coffee for totaly gratuitous caffeine in the morning.
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Jan 1, 2016 19:05
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Please don't dunk your egg whites in coffee
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Jan 1, 2016 19:28
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I do what I want  Anyway, there was leftover champagne method fermented sparkling wine in the fridge from last night. French 75s happened a little while ago and my wife came home with sushi. And it's snowing. This is a good vacation weekend.
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Jan 2, 2016 01:14
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