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Drinks! 2014 (Part 2)


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#301 bostonapothecary

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Posted Today, 12:05 PM

while I cook:

 

old fashioned

 

1 oz. old overholt

1 oz. whiskey re-distilled with pecans

4 g. non-aromatic

4 dashes angostura bitters

 

the pecans had been sitting in whiskey for quite some time now and was chalked up to a failed experiment because it was so oily. there was also some kind of mystery whiskey thing laying around that someone had left here which I think was chai infused. so I combined them. the pecan aroma is a really nice. this could probably be optimized.


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#302 FrogPrincesse

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Posted Today, 12:26 PM

Fish House Punch, 2013 Vintage (aka things forgotten in the back of the fridge). Still excellent.

 

15854695486_2c31201662_z.jpg
 

 

 


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#303 bostonapothecary

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Posted Today, 02:37 PM

while I clean the floor:

 

.75 oz. lime juice

.25 oz. wray & nephews berry hill pimento dram

.50 oz. brandymel limao

   2 oz. whiskey re-distilled with pecans

 

there has been a moratorium on buying new booze around here so I've had to get creative hence salvaging old failed project. pecans in a tart context, who'd have thought that could be so wonderful? this is particularly wonderful.


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#304 Hassouni

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Posted Today, 03:30 PM

Where the HELL did you get the pimento dram??



#305 bostonapothecary

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Posted Today, 04:31 PM

Where the HELL did you get the pimento dram??

 

As punishment, I was sent to Jamaica a couple years ago by my boss to house sit for three weeks. I scoured the island looking for it, and in the end after I finally found it, it turned out to also be available at the airport's duty free for $12. Its really fantastic stuff, so much more elegant than any homemade I've ever had.


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#306 bostonapothecary

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Posted Today, 04:54 PM

priming myself for a trip to wholefoods in the freezing rain.

 

1 oz. lime juice

1 oz. benedictine

2 oz. whiskey re-distilled with pecans

2 dashes peychaud's bitters

 

this is lovely. I haven't made drink with benedictine in years, probably because its not Portugeuse enough. I remember having my first Frisco so many years ago down the street at the B-Side lounge. good times. the pecan-benedictine-tart thing is meant to be.


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#307 Hassouni

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Posted Today, 07:30 PM

As punishment, I was sent to Jamaica a couple years ago by my boss to house sit for three weeks. I scoured the island looking for it, and in the end after I finally found it, it turned out to also be available at the airport's duty free for $12. Its really fantastic stuff, so much more elegant than any homemade I've ever had.

 

How does it compare to St Elizabeth?



#308 JoNorvelleWalker

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Posted Today, 07:47 PM

while I clean the floor:

 

I don't clean the floor.  But what is "non-aromatic"?



#309 Craig E

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Posted Today, 07:54 PM

El Nacional

wGohnPWl.jpg

(Forgot the lemon twist 'til after I took the pic.)

Many drinks I've made with the Vida mezcal since I acquired it have made me felt like I'm in over my head, not up to the smokiness. But this I enjoyed, either because of the alchemy of the accompanying ingredients, or maybe my taste is growing in sophistication already.



#310 bostonapothecary

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Posted Today, 08:11 PM

I don't clean the floor.  But what is "non-aromatic"?

 

oh geez, that is non-aromatic white sugar. I like white sugar because it doesn't overshadow other aromas, but in Boston bars are in love with Demerara sugar syrups.

 

I've mopped this floor for years, but its a porous white tile floor. mom is coming tomorrow for dinner so I got down on my hands and knees and scrubbed it with 3M magic erasers.


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#311 bostonapothecary

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Posted Today, 08:22 PM

How does it compare to St Elizabeth?

 

oh wow, you know I was wondering that myself. I haven't touched the st. Elizabeths in years because of the price and I wonder if its changed. I think originally it was made with a pot distilled spirit which made it expensive and might have been overkill. I actually might have chosen the first sugar content, because Eric called me up back then to ask how I made my homemade version. but we all didn't know as much back then. Haus Alpenz has really evolved a bit and mastered so many things. I had always wondered how old the pimento dram tradition was and recently I found a reference to it from the 1862 International Exhibition.


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