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Drinks! (2013 Part 2)


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#331 Hassouni

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Posted 02 December 2013 - 05:31 PM

Wouldn't a proper British diplomat drink a pink gin, and nought else?


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#332 lesliec

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Posted 02 December 2013 - 06:17 PM

A proper British diplomat would drink anything he was offered, and claim to have enjoyed it.

 

Last night for us (and the night before as well, as it happens) was El Cigarillo Maduro

 

Cigarillo.jpg

 

Rather nice; tequila, sweet and dry vermouths, Cointreau, Angostura and mole bitters.  Recommended.

 

And another rubbish evening in Welly, as you can see.

 

 

 

 


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#333 Plantes Vertes

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Posted 02 December 2013 - 06:28 PM

Yeah, rub it in. Go ahead. Make my day.



#334 mkayahara

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Posted 02 December 2013 - 08:49 PM

Recently picked up a bottle of Aviation gin, so I made a Gin Fix with it tonight. It came out drier than I wanted, so I added a little bit more pineapple syrup. Better, but still didn't quite hit the spot. Then my eyes fell on a bottle of absinthe... so I dashed some in. Ah! That's what I was looking for!


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#335 ChrisTaylor

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Posted 03 December 2013 - 03:57 AM

A not-really-successful attempt to do something with a new addition to my collection: Bitter End's Memphis Barbecue Bitters. I wanted to call it Smokin' With Some Barbecue but that'd just be an insult to Kermit Ruffins because this drink isn't very good. It's not sink-worthy but the combination of the Perique and one of those bitters--or maybe it's the Perique and High West (I think it works with other ryes)--brings out this weird buttery quality that I was not at all aiming for.

 

3 dashes barbecue bitters and 1 dash Creole bitters prepared, with a sugar cube, in the manner of an Old Fashioned

60 mL rye (High West)

30 mL Perique

 

Less than the some of its parts.


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#336 turkoftheplains

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Posted 03 December 2013 - 12:12 PM

Spurred on by the excellent sherry cocktails popping up everywhere these days, I went to the store and purchased a bottle of El Candado Pedro Ximenez Sherry, only bothering to educate myself on the different types of sherry after the fact.

 

Even if it wasn't the sherry I intended to buy, the PX sherry is terrific, potent stuff and inspired this as-yet unnamed drink (served up with a lemon peel expressed over it and then discarded):

 

1 1/2 oz. rye (Rittenhouse BIB)

1 1/2 oz. Armagnac (Marie Duffau Napoléon Bas Armagnac)

3/4 oz. Cynar

5/8 oz. PX sherry (El Candado)

3 dashes orange bitters


Edited by turkoftheplains, 03 December 2013 - 12:25 PM.

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#337 bostonapothecary

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Posted 04 December 2013 - 12:48 PM

1.5 oz. portugeuse grappa

100ml grapefruit soda (7+g/L CO2)

 

this simple high ball was another test of my new bottling tool which transfers carbonated liquids to 100ml bottles. the soda is fun and a great compliment to this very unique portugeuse grappa. I haven't exactly idiot proofed the bottler yet. and I have another setup that bottles into 187's. all the physical machinery works so now it is just ironing out the kinks of operations like pressure and chilling, maximum possible carbonation levels and the like. I'll slowly have to drink my way through it.


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#338 JoNorvelleWalker

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Posted 05 December 2013 - 12:49 AM

For those of us in the US, today marks the 80th anniversary of the ratification of the Twenty-first Amendment:  "The eighteenth article of amendment to the Constitution of the United States is hereby repealed."

 

What are you making?  Those not in the US are free to participate in the festivities.  Probably a mai tai or two for me!



#339 ChrisTaylor

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Posted 05 December 2013 - 01:51 AM

A Last Word made with Bols Genever. 


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I've never met an animal I didn't enjoy with salt and pepper.

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#340 turkoftheplains

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Posted 05 December 2013 - 09:19 AM

A Last Word made with Bols Genever. 

 

A Final Ward made with bonded OGD. Great minds, etc.

 

I also have half a batch of Fish-House Punch very slowly dripping through my Chemex filter. It should be shelf-stable and delicious sometime before the Earth crashes into the Sun.


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#341 bostonapothecary

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Posted 05 December 2013 - 11:08 AM

1.5 oz. medronhos

barspoon absinthe (my own yerba-mate version)

100 ml grapefruit soda (whole foods grapefruit juice strained and carbonated to 7+ g/L dissolved CO2)

 

I looked really hard for some tequila but couldn't find any so I picked up the decadently funky medronhos. then I thought of anise. I don't make a lot of highball style drinks but this is quite simply the tastiest thing I have had a long time.


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#342 haresfur

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Posted 06 December 2013 - 02:34 AM

'dy punch

 

Brandy, cane syrup, tiny lemon, ice cube

 

Made one with cheap French brandy and one with Courvoisier. Actually the generic brandy one is better IMO but both were quite quaffable. 


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#343 ChrisTaylor

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Posted 06 December 2013 - 02:51 AM

Manhattan with Punt e Mes, High West Double Rye, Boker's bitters and Scrappy's orange bitters. 

 

And, in honour of a hero, some neat vintage KWV.


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#344 FrogPrincesse

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Posted 06 December 2013 - 11:52 AM

I decided to finally crack open my bottle of Sipsmith London dry gin to celebrate Repeal Day yesterday. I tried it neat and it was love at first sip. Very flavorful but restrained at the same time. Juniper, lemon, some coriander in the finish, almost sweet. Overall really smooth and harmonious. I considered having more just neat, but ended up with a Gin Fix: gin, lemon juice, simple syrup, persimmon garnish.

 

11230588406_16dbe6c4d8_z.jpg
 

I panicked for a moment thinking that I would need to go all the way to London to buy more once this bottle runs out. But thank god it's available in the US (HiTimes and DrinkUpNY both have it in stock). I notice though that my bottle has red wax and a dark blue label, versus the green label & wax on the website. I wonder what that is all about. Maybe it's just the duty free version of their packaging (I got it in Heathrow).

 

The only bad thing to report about this gin is that the closure has a quality issue - the top piece detached from the artificial cork right away.



#345 Vieux Carré

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Posted 06 December 2013 - 04:57 PM

Drinking an Occidental (from PDT book). Calls for Nonino Amaro, Grand Marnier, and Linie Aquavit in a Fernet Branca-rinsed coupe. Not having the Linie, I subbed Aalborg Jubilaeums Aquavit. Can anyone tell me if the difference between the two aquavits makes an important difference and, if so, how?



#346 FrogPrincesse

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Posted 06 December 2013 - 05:03 PM

I've been researching aquavit lately and came across an article that lists all the aquavits available in the US, with some tasting notes.

Linie has the particularity of being aged for about four months in sherry barrels and is described as being very smooth.
http://aquavitweek.c...vits-in-the-us/

How was the Occidental?

Edited by FrogPrincesse, 06 December 2013 - 05:04 PM.


#347 Vieux Carré

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Posted 06 December 2013 - 05:19 PM

I like the combination of flavors but it is a bit sweet. Next time I'll back off a bit on both the Grand Marnier and the Nonino.

 

Thanks for the article. I know too little about aquavit, but do like it.



#348 Vieux Carré

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Posted 06 December 2013 - 05:25 PM

Spurred on by the excellent sherry cocktails popping up everywhere these days, I went to the store and purchased a bottle of El Candado Pedro Ximenez Sherry, only bothering to educate myself on the different types of sherry after the fact.

 

Even if it wasn't the sherry I intended to buy, the PX sherry is terrific, potent stuff and inspired this as-yet unnamed drink (served up with a lemon peel expressed over it and then discarded):

 

1 1/2 oz. rye (Rittenhouse BIB)

1 1/2 oz. Armagnac (Marie Duffau Napoléon Bas Armagnac)

3/4 oz. Cynar

5/8 oz. PX sherry (El Candado)

3 dashes orange bitters

 

Typically I buy a bottle of sherry once-a-year around this time of the year (but usually only one a year). What do people recommend as a good sherry that is both nice straight and excellent in cocktails?



#349 lesliec

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Posted 06 December 2013 - 09:31 PM

That's a tough one. PX is fantastic stuff with Christmas pud or blue cheese, and in a Rapscallion (et al). Fino or manzanilla are brilliant in summer, both alone or in things, but you may by climatically disadvantaged this time of year. I haven't tried cream sherry in a cocktail, but it's a delight with a bit of ice and orange zest - again, better in warmer weather.

On balance I might go for PX, but this may just reflect my love affair with the stuff.
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#350 scubadoo97

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Posted 06 December 2013 - 09:38 PM

Last night, an Improved Holland Gin Cocktail:

1.5 oz Anchor Genevieve
.75 oz St. George Dry Rye
.25 oz Simple
.25 oz Leopold Bros. Maraschino
.125 oz Vieux Pontarlier Absinthe
Dash Miracle Mile Sour Cherry Bitters
Dash Bitter Truth Grapefruit Bitters
Grapefruit Twist Garnish

http://forums.egullet.org/public/style_images/eg_forums_3_4/attachicon.gif BZocm8MIIAE0jhw.jpg

Afterward, a pour of Four Roses Limited Edition Single Barrel (2012 Edition)...I used to say this was the best bourbon out there that no one really talked about, but that's certainly changing.


Do you know the ABV and recipe of the 4R bourbon?
I do love my Four Roses single barrel selections. Jim Rutledge is a great master distiller and a hell of a nice guy

#351 KD1191

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Posted 06 December 2013 - 11:31 PM

 

Last night, an Improved Holland Gin Cocktail:

1.5 oz Anchor Genevieve
.75 oz St. George Dry Rye
.25 oz Simple
.25 oz Leopold Bros. Maraschino
.125 oz Vieux Pontarlier Absinthe
Dash Miracle Mile Sour Cherry Bitters
Dash Bitter Truth Grapefruit Bitters
Grapefruit Twist Garnish

http://forums.egulle.../attachicon.gif BZocm8MIIAE0jhw.jpg

Afterward, a pour of Four Roses Limited Edition Single Barrel (2012 Edition)...I used to say this was the best bourbon out there that no one really talked about, but that's certainly changing.


Do you know the ABV and recipe of the 4R bourbon?
I do love my Four Roses single barrel selections. Jim Rutledge is a great master distiller and a hell of a nice guy

 

 

The 2012 was OESK. Out of town at the moment, but I believe it's in the neighborhood of 110 proof.


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#352 Plantes Vertes

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Posted 07 December 2013 - 08:53 PM

Today, feeling apocalyptic, Fins du Monde:

 
1 1/2 ounces English dry gin
3/4 ounce sweet vermouth
1/4 ounce Amer Picon
1 dash orange bitters
 
Stir in an ice-filled mixing glass
Strain into a chilled cocktail glass
 
002 (480x640).jpg
 
They were rather small! I would drink a lot more at the end of the world.

Edited by Plantes Vertes, 07 December 2013 - 09:21 PM.

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#353 turkoftheplains

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Posted 07 December 2013 - 10:32 PM

 


Typically I buy a bottle of sherry once-a-year around this time of the year (but usually only one a year). What do people recommend as a good sherry that is both nice straight and excellent in cocktails?

 

 

 

That's a tough one. PX is fantastic stuff with Christmas pud or blue cheese, and in a Rapscallion (et al). Fino or manzanilla are brilliant in summer, both alone or in things, but you may by climatically disadvantaged this time of year. I haven't tried cream sherry in a cocktail, but it's a delight with a bit of ice and orange zest - again, better in warmer weather.

On balance I might go for PX, but this may just reflect my love affair with the stuff.

 

After some more time with it, I think the PX is dynamite-- portier than port, with some very distinctive notes. It definitely lends itself well to the cold weather, as both a digestif sipper and because it works nicely in brown boozy drinks. It's potent as hell and can run roughshod over a drink if you aren't careful with the balance, though.

 

My fino/manzanilla experience is limited to the fine drinks (many) other people have made with them.

 

I don't think you can really lose either way.


Edited by turkoftheplains, 07 December 2013 - 10:36 PM.


#354 turkoftheplains

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Posted 07 December 2013 - 10:42 PM

In honor of my own fresh batch, a small bottle of my friend's Fish-House Punch concentrate, which had been sitting on a shelf at room temperature since 2009. No off-flavors or spoilage of any kind, only a little fruit/pectin sediment that decanted off easily.

 

Started off diluting with water, then switched to champagne. If I had more, this could have gotten dangerous.


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#355 bostonapothecary

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Posted 08 December 2013 - 01:12 PM

2 oz. old forester 100 proof

1 oz. martini rossi gran lusso sweet vermouth

1 oz. campari

 

this is really tasty. I didn't think the gran lusso is any great masterpiece. it has an oregano/menthe thing going on and isn't exactly the most enigmatic thing I've ever come across, but in this drink it is wonderful. I suspect the problem, if it could be called a problem, is that the regular vermouths are already just so great that any special edition at 4x the price has a lot to live up to. I noticed that the vermouth contributed a more alluring color than normal with this drink. I would have loved to sip it by candle light. I am wondering that if they knew it would move through the supply chain at a different faster rate than the usual, they were able to color it differently than the norm, perhaps in a way that isn't the typical bomb shelter level of stability.


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#356 tanstaafl2

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Posted 08 December 2013 - 05:29 PM

Afterward, a pour of Four Roses Limited Edition Single Barrel (2012 Edition)...I used to say this was the best bourbon out there that no one really talked about, but that's certainly changing.


Do you know the ABV and recipe of the 4R bourbon?
I do love my Four Roses single barrel selections. Jim Rutledge is a great master distiller and a hell of a nice guy

 
The 2012 was OESK. Out of town at the moment, but I believe it's in the neighborhood of 110 proof.


The Four Roses 2012 Single Barrel Limited Edition (or FR 2012 1B LE!) was indeed OESK. The 12 year-old Bourbon was reportedly bottled at cask strength between 100.6 and 114.4 proof, or 50.3-57.2% ABV, depending on which barrel it came from.

OESK is used with some regularity in the limited edition small batch bottlings (it has been used in the last four for example as well as the regular small batch bottle) but is fairly uncommon by itself which made this one somewhat unusual. Not to mention tasty!
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#357 Vieux Carré

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Posted 09 December 2013 - 04:50 PM

 

 


Typically I buy a bottle of sherry once-a-year around this time of the year (but usually only one a year). What do people recommend as a good sherry that is both nice straight and excellent in cocktails?

 

 

 

That's a tough one. PX is fantastic stuff with Christmas pud or blue cheese, and in a Rapscallion (et al). Fino or manzanilla are brilliant in summer, both alone or in things, but you may by climatically disadvantaged this time of year. I haven't tried cream sherry in a cocktail, but it's a delight with a bit of ice and orange zest - again, better in warmer weather.

On balance I might go for PX, but this may just reflect my love affair with the stuff.

 

After some more time with it, I think the PX is dynamite-- portier than port, with some very distinctive notes. It definitely lends itself well to the cold weather, as both a digestif sipper and because it works nicely in brown boozy drinks. It's potent as hell and can run roughshod over a drink if you aren't careful with the balance, though.

 

My fino/manzanilla experience is limited to the fine drinks (many) other people have made with them.

 

I don't think you can really lose either way.

 

 

Thanks for the suggestion of PX. I have very little experience with sweet sherry, but thinking about it, it makes perfect sense for cocktails. I'll give it a go and see how it works.



#358 Plantes Vertes

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Posted 09 December 2013 - 07:21 PM

In continuation of my Red Period: an Affinity from the Savoy book.

 

1oz Scotch

1oz sweet vermouth

1oz dry vermouth

2 dashes Angostura bitters

Stir, strain, lemon peel twist

 

002 (449x640).jpg

 

So good. It has such a silky texture and a beautiful buttery, honeyed almost rum-like flavour. I felt dubious about the high proportion of vermouth but what do I know? It's great.


Edited by Plantes Vertes, 09 December 2013 - 07:23 PM.

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#359 FrogPrincesse

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Posted 11 December 2013 - 11:05 AM

The Affinity Cocktail looks very nice, Plantes Vertes. It looks like it's a favorite of Erik too. What type of scotch did you use?

 

A couple of classics from this weekend.

 

A mini Old Fashioned with Elijah Craig bourbon, simple syrup, and Angostura bitters.

OK - I drank part of it and then remembered to take a photo.

This was very good with a quick weekend lunch.

 

 

11243450733_f4ddd55a2f_z.jpg

 

A White Negroni with Sipmith London dry gin. I prefer mine with 1.5 oz gin, 1 oz Lillet, 0.75 oz Suze, on the rocks, with a lemon twist. With this gin the cocktail reaches perfection level. So much flavor.

 

11261570013_3e5e57197b_z.jpg
 

 



#360 Plantes Vertes

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Posted 11 December 2013 - 11:27 AM

The Affinity Cocktail looks very nice, Plantes Vertes. It looks like it's a favorite of Erik too. What type of scotch did you use?

 

A couple of classics from this weekend.

 

A mini Old Fashioned with Elijah Craig bourbon, simple syrup, and Angostura bitters.

OK - I drank part of it and then remembered to take a photo.

This was very good with a quick weekend lunch.

 

 

11243450733_f4ddd55a2f_z.jpg

 

A White Negroni with Sipmith London dry gin. I prefer mine with 1.5 oz gin, 1 oz Lillet, 0.75 oz Suze, on the rocks, with a lemon twist. With this gin the cocktail reaches perfection level. So much flavor.

 

11261570013_3e5e57197b_z.jpg
 

 

 

Well I won't sniff at any sort of taste validation, but we should remember that he was working alphabetically and only up to A-F at that point... :biggrin:

 

I used Macallan10yo again. It has a sort of nut-sugar-caramel flavour that worked really well in this drink.


Edited by Plantes Vertes, 11 December 2013 - 11:33 AM.