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Just found your own monastery in the French Alps taps_forehead.jpg
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Jul 15, 2023 02:13
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| # ? May 22, 2024 13:56 |
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Data Graham posted:Just found your own monastery in the French Alps taps_forehead.jpg
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Jul 15, 2023 02:48
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SubG posted:For diamondbacks (and Jack Roses) I like E&J apple brandy better than applejack, but that could be because the only applejack most places carry is Laird's, which I think is kinda bland. Are we talking about just the regular 80 proof Laird's Applejack or their 100 proof bonded apple brandy? Or both?
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Jul 15, 2023 02:55
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my kinda ape posted:Are we talking about just the regular 80 proof Laird's Applejack or their 100 proof bonded apple brandy? Or both?
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Jul 15, 2023 03:08
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Laird’s bonded is very good. Non-bonded Laird’s products are generally not worth buying. I prefer yellow Chartreuse specifically in a Diamondback, but also gimme an Alaska, a Nova Scotia, or a Fourth Regiment instead.
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Jul 15, 2023 04:19
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Scythe posted:Laird’s bonded is very good. Non-bonded Laird’s products are generally not worth buying.
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Jul 15, 2023 04:22
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Wikipedia’s article is a good starting point. As for Laird’s BIB, yeah, it’s less apple-forward than an apple eau de vie or even an aged Calvados, but it works for those drinks.
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Jul 15, 2023 04:28
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I do like the BIB brandy but i am morbidly curious to try that white lightning stuff they make sometime. it sounds awful lol
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Jul 15, 2023 04:38
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Strange Matter posted:Can someone educate me on the intricacies of bonded spirits vs non-bonded? Government gets involved in guaranteeing the provenance, aging, and proof of a spirit. Basically, a quality statement that you’re not selling poison in exchange for tax collection. Adulterated spirits were a big problem in young America.
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Jul 15, 2023 07:12
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I'm tryna put my new Vitamix through it's paces tomorrow. Anybody have a favorite blended cocktail or two?
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Jul 15, 2023 07:21
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I'm dialing in on one of my favorite negroni/boulevardier variations I found at a bar near me. They stopped making it when the head bartender left, so I've had to recreate it myself. It was called a grey matter and it was listed as James E. Pepper Rye Whiskey, Tempus Fugit Creme de Banane Liqueur, Campari, Sweet Vermouth Blend. Currently using Sazerac rye and just cocchi, but am pretty close with a 1 bourbon, .75 compari, .75 split of vermouth/banane. It's shockingly good, and the banane fades into the background but is there when you look for it. So nice!
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Jul 15, 2023 07:28
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Kenning posted:I'm tryna put my new Vitamix through it's paces tomorrow. Anybody have a favorite blended cocktail or two? My favorite is a banana batida. In the vitamix go, per serving, 2 oz cachaça, .5 oz banana liqueur, .75 oz of lime juice, one ripe banana, and a handful of ice. Blend til smooth. I like to do 3-4 servings at a time. Runner up is my British Egyptian - in the blender goes, per serving, 2 oz gin, 1.5 oz lemon juice, 1 oz demerara syrup, a handful of mint leaves, and a few dashes of cardamom bitters along with a handful of ice. Again, blend til smooth and serve it up. Absolutely hits the spot when it's hot out.
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Jul 15, 2023 08:14
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Carillon posted:I'm dialing in on one of my favorite negroni/boulevardier variations I found at a bar near me. They stopped making it when the head bartender left, so I've had to recreate it myself. It was called a grey matter and it was listed as James E. Pepper Rye Whiskey, Tempus Fugit Creme de Banane Liqueur, Campari, Sweet Vermouth Blend. Currently using Sazerac rye and just cocchi, but am pretty close with a 1 bourbon, .75 compari, .75 split of vermouth/banane. It's shockingly good, and the banane fades into the background but is there when you look for it. So nice! I’d try 1.5 rye .75 campari .75 vermouth .25 banane
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Jul 15, 2023 15:36
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Doctor Bird rum has a *very* pronounced mushy bananas flavor and works incredibly well with Cocchi in a Kingston Negroni variation, somewhat related to banana negroni talk
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Jul 15, 2023 17:22
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Snow Cone Capone posted:I do like the BIB brandy but i am morbidly curious to try that white lightning stuff they make sometime. it sounds awful lol It’s beautiful and if you don’t like it then more for us. When the elasticity crisis hit smaller producers of brown spirits a decade ago, Lairds dropped the BiB label on their apple brandy, then decided to release an un-aged brandy to fill the gap- that’s the white lightning. A handful of cocktail bars in NYC bought the first shipment in days. It was briefly discontinued while North Garden spun up production to keep the white lightning from depleting the pipeline to the aged Brandies. If you see the 12+ years on the shelf DM me.
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Jul 15, 2023 22:14
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bloody ghost titty posted:It’s beautiful and if you don’t like it then more for us. that's a hell of an endorsement tbh
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Jul 15, 2023 22:22
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Why do so many nice restaurants stock bog standard vermouth?
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Jul 16, 2023 01:15
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I've started using grapefruit zest instead of orange as garnish for my negronis and I don't think I'm ever going back.
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Jul 16, 2023 02:02
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AlexDeGruven posted:Why do so many nice restaurants stock bog standard vermouth? Because most bog standard vermouths are very well made?
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Jul 16, 2023 06:13
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Yeah, honestly I love Noilly Prat, it's great stuff.
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Jul 16, 2023 06:28
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not gonna re-ignite the M&R debate again lol but yeah I picked up a bottle of Noilly Prat a couple weeks ago and was really shocked at how good it was vs how cheap it was also I dunno why but Cocchi has been really hard to find around me lately
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Jul 16, 2023 06:35
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Snow Cone Capone posted:not gonna re-ignite the M&R debate again lol I actually love Noilly Prat. The fact that it's inexpensive is a bonus. poo poo doesn't have to be expensive to be good. But I'm just on the good side of actively disliking M&R, and if that's what they use, I order something else after I finish that Manhattan. Cocchi Torino is my favorite Manhattan vermouth, though. I loving love that stuff. Noilly Prat with Aztec chocolate bitters makes a fantastic Manhattan spin as well. And Carpano Antica if I need to placate my sweet tooth.
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Jul 16, 2023 16:14
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AlexDeGruven posted:
literally did this last night haha
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Jul 16, 2023 17:19
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Snow Cone Capone posted:literally did this last night haha It's so good. Comes out like a chocolate covered cranberry for me
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Jul 16, 2023 20:06
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what bourbon did you use?
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Jul 16, 2023 23:13
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Snow Cone Capone posted:what bourbon did you use? Jack Daniel's Rye. I always use rye for Manhattan
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Jul 17, 2023 00:16
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Myman.gif I actually mixed it up and used woodford reserve bourbon but yeah I use rye in Manhattans 99% of the time
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Jul 17, 2023 02:07
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Also my parents went to Argentina and brought me back stuff I'm so happy e: the Fernet 1882 is a local brand from Cordoba where Fernet first got big in AR. It tastes like a cleaner, drier Fernet-Branca I'm really excited to mix with it
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Jul 17, 2023 02:07
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Snow Cone Capone posted:I use rye in Manhattans 99% of the time same here, but this sounds halfway between a manhattan and a left hand so bourbon sounds like a good way to go! Snow Cone Capone posted:Also my parents went to Argentina and brought me back stuff I'm so happy 
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Jul 17, 2023 03:15
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I made a Turf Club tonight: 2 oz Plymouth Naval Strength Gin .75 oz Noilly Pray Extra Dry Vermouth .25 oz Luxardo Maraschino 2 dashes Bitter Housewife Orange Bitters 2 sprays of Absente 100 Served in a chilled martini glass, Lemon peel expressed over top Stir this one a lot to dilute. A very dry drink, not bad if you like strong herbal cocktails.
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Jul 18, 2023 04:56
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I have a couple friends coming by this weekend. I asked if there were any drinks they like. Whiskey sour Moscow mule I try to make people what they want/like but this has me feeling depressed.
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Jul 18, 2023 05:26
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You can make them things that are similar to what they like, but which include more fun ingredients. Like a Pisco sour and a Gin-Gin Mule. Most people don't have any taste, not in the sense that they can't appreciate nice things, it's more that they've never had cause to do so, so they stick with the handful of things they know. Such people are often delighted by new things.
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Jul 18, 2023 05:32
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Whiskey sour is a great drink (always with the egg, few drops of Peychaud's on the foam) and a mule also is if you swap the spirit for something else. Gin and rye are my favorites.
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Jul 18, 2023 05:40
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i don't really see the issue with either of those drinks. vodka is meh but i don't get feeling sad or upset that people like things I don't
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Jul 18, 2023 05:48
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It's not that I don't like them, it's that I don't like making them. I just find them uninteresting to create. I was hoping they would ask for something I'd never heard of that I had to look up and then was surprised to find I had everything I needed already.
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Jul 18, 2023 05:51
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also i'm settling into a rum blend I really like for a quick daiquiri: 1oz smith & cross 1oz dark Barbados (I have this random bottle I got but when it's done probably Plantation 5-year would be perfect for this) 1/2oz rhum agricole then the usual 3/4oz lime juice and 1/2 demerara syrup I usually save the agricole for a full-on mai tai but it really adds a whole nother layer of depth to the daiquiri VVVVVVV i've started getting used to adding 1/2oz of OFTD to a lot of my rum drinks lol, I like em strong as hell e: my one friend who's a huge rum guy describes OFTD as rum ketchup - add a little bit to lift up virtually any mediocre rum-based drink Snow Cone Capone fucked around with this message at 05:56 on Jul 18, 2023 |
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Jul 18, 2023 05:51
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That's a dark and strong daiquiri.
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Jul 18, 2023 05:54
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Smith & Cross owns.
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Jul 18, 2023 05:58
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it is not the rum I would recommend to anyone but it is my favorite rum by a good margin
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Jul 18, 2023 05:58
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Has anyone had the Pierre Ferrand Yuzu Curacao? It seems like it could be awesome and I've generally loved their stuff, but curious if they delivers.
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Jul 19, 2023 04:36
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