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Drinks! 2014 (Part 2)


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#421 JoNorvelleWalker

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Posted 24 February 2015 - 09:27 PM

Your spirits monger may just be trying to unload a slow seller.

 

This is exactly what I thought.

 

 

Edit:  though in all fairness he has steered me onto some nice things.  However in this case I still think the problem was excess inventory.

 

In general I look at what bottles sell out the quickest...i.e. W&N.


Edited by JoNorvelleWalker, 24 February 2015 - 09:51 PM.


#422 blue_dolphin

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Posted 25 February 2015 - 09:09 PM

My spirits monger has been trying to interest me in angel's envy.  So far I have resisted.

 

The bourbon is pleasant but undistinguished, imo. The rye is something else. Definitely not for everyone but for those of us who value new experiences over the old balance it's a winner.

 

What I was speaking of was the rye.  I was afraid it would be a little too sweet.

 

It's more rich than sweet—strongly aromatically sweet on the finish, with Christmas cake-y flavors, but not sugary. Your mileage may vary. Your spirits monger may just be trying to unload a slow seller.

 

This is exactly what I thought.

 

 

Edit:  though in all fairness he has steered me onto some nice things.  However in this case I still think the problem was excess inventory.

 

In general I look at what bottles sell out the quickest...i.e. W&N.

 

You've reminded me that I have a bottle of Angel's Envy Rye that I hid from my visiting brother.  I must retrieve it and pour myself a portion as I thought it was lovely stuff. 



#423 tanstaafl2

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Posted 26 February 2015 - 03:53 PM

Made for a friend:

 

2 oz Angel's Envy Rye

1/4 oz Cynar

1/4 oz PX Sherry

Absinthe rinse

 

The Angel's Envy rye is wild stuff. Not exactly balanced--it swings suddenly from pickle brine notes from the MGP-sourced rye into Christmassy lushness from the rum finish--but it is full of surprising flavors and a delight to mix it with. I think it was a limited release. Our distributor gave us a few bottles after, I assume, no one else bit. I'll miss it when it's gone.

 

The AE rye is a regular bottling but is getting towards the pricey end these days. I see it on the shelf everywhere. It is indeed a very unexpected whiskey and practically a cocktail on its own. I love it by itself as a post prandial whiskey in the same vein as a nice port. Not the same profile of course but fills a similar niche.

 

Don't think I have seen many cocktails that specifically call for it and it is probably something that would be very difficult to substitute for. I would never have thought of adding PX sherry to this already very sweet, or as you point out, rich whiskey but I definitely need to give this a try!


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#424 Rafa

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Posted 26 February 2015 - 04:33 PM

I should mention that I made that drink as a dessert drink, and dessert-y it was. I normally make it with Rittenhouse, which turns it pre-prandial.

3/4 oz Batavia Arrack van Oosten
3/4 oz Pusser's
3/4 oz Passion fruit syrup
3/4 oz Orange juice
3/4 Lime juice
1/2 oz Strega

My bar has eight or nine bottles of Strega, untouched since before my time as manager. I'm trying to find a home for it on our menu. Exactly as its color implies, it's reminiscent of both yellow Chartreuse and Galliano, with the latter's strong vanilla and anise notes. I've had success trying it in place of those two in old standbys (Final Ward, Harvey Wallbanger), and I'm tinkering with it in a version of the tiki obscurity the Sundowner (Cognac, Galliano, Cointreau, lemon juice). But I keep coming back to this un-seasonal punch, which tastes like a Cobra's Fang donning the leisure suit of a Painkiller or Wallbanger.
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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#425 pto

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Posted 27 February 2015 - 09:26 AM

Enjoying a fantastic Daiquri. Picked up this bottle of Pampero Blanco blind and it turned out to be a flavourful little silver rum. Very nice.

 

2 oz Pampero Blanco

wee bit less than 3/4 oz lime jiuice

1/4 oz ss


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#426 Hassouni

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Posted 27 February 2015 - 09:55 AM

OF with Elijah Craig 12. Tasty stuff


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#427 pto

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Posted 27 February 2015 - 07:57 PM

IMG_7068.jpg

Rum Swizzle - first one with real swizzle stick - Awesome!

1 oz HC7

1 oz Santa Teresa anjeo (to kill it)

1/4 oz Meyers's Dark

1/2 oz Falernum

Lime

2 dashes Ango, 2 dashes Fee's OF

 

 

IMG_7084.jpg

 

3D's&aD

1 1/2 oz La Mauny Rhum Agricole Ambre

1/2 oz Eldorado 5 yr

1/2 oz fresh oj

1/2 oz lime

1/2 oz honey syrup

1/4 oz Bitter Truth Falernum

1/4 oz homemade Allspice Dram (Kevin Liu recipe)

1 dash Ango, 1 dash Tiki bitters

 

Allspice dram came out a little hot, might have to cut back or dilute it more? Excellent drink though.


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#428 scamhi

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Posted 27 February 2015 - 08:33 PM

we had sidecars tonight. 2oz Pierre Ferrand Ambre, 1oz Cointreau and 1.25oz meyer lemon juice (fresh )



#429 JoNorvelleWalker

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Posted 27 February 2015 - 09:16 PM

Hands of blue, two by two.

 

Tonight, a most delightful zombie.  But I had to wear nitrile gloves and denim oven mitts to make it.  Thankfully just grenadine, no blood in the beverage this time.  "Hands of blue, two by two" -- should be a drink name...hmmm.


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#430 gfweb

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Posted 27 February 2015 - 09:46 PM

.

 

Tonight, a most delightful zombie.  But I had to wear nitrile gloves and denim oven mitts to make it. 

 

why the nitrile and denim?

 

Fashion statement?



#431 Craig E

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Posted 27 February 2015 - 10:12 PM

Tried an Ortensia, a Negroni variant with blended Scotch (Famous Grouse), Aperol, and Punt e Mes. 

Tasted chocolatey to me--I would have sworn it had Xocolatl Mole bitters in it, if I hadn't made it myself. Alchemy!



#432 JoNorvelleWalker

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Posted 27 February 2015 - 10:40 PM

why the nitrile and denim?

 

Fashion statement?

 

Nitrile because of raw wounds from cold-cracked hands that don't work well with fresh lime juice.  The oven mitts to protect from frostbite.  The other night I bled all over my poor zombie.

 

On the other hand, the blue gloves were rather stylish, even if I eventually chose a magenta straw.  I sure could use another zombie but sadly after more than one I cannot stand...not to mention the prospect of dinner and M.R.



#433 EvergreenDan

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Posted 27 February 2015 - 11:14 PM

Perfect Gin-Cin-Cyn (aka Cin Cyn), with Punt e Mes, Boissiere dry and a grapefruit swath. Great.

 

This could be reinterpreted as a Martini, with just a dash of Punt & Cynar.


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#434 ChrisTaylor

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Posted 27 February 2015 - 11:54 PM

I put away two Zombies last night. By this afternoon I felt the need for a drink I generally despise: a Bloody Mary. I looked at John Currence's recipe, which is meant to be good, but it sounded like a lot of fucking around. So I used the ratios over at Kindred, following a suggestion from the page's comment section to sub the vodka with aquavit. Wise move. I also subbed the lemon for lime and bolstered the Tabasco with some Hellfire. No fresh celery on hand so I used some of my pickled celery and a pickled onion (also my own) as a garnish. On a stick. There's basically no chance of this being a go-to drink, but an aquavit-powered Bloody Mary is a superior beast to the vodka-based classic (assuming you're not using some kind of flavour-infused vodka).

 

EDIT

 

Actually, consumed with bacon and eggs or something--maybe even the hot wings I'm going to throw in the oven in a few minutes--one or four of these would be pretty banging. Kind of. Or maybe not. Anyway, I might try a V2 with tequila (50:50 tequila and mezcal, even) in the role of the 'vit. 


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#435 JoNorvelleWalker

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Posted 28 February 2015 - 01:06 AM

I put away two Zombies last night. By this afternoon I felt the need for a drink I generally despise: a Bloody Mary. I looked at John Currence's recipe, which is meant to be good, but it sounded like a lot of fucking around. So I used the ratios over at Kindred, following a suggestion from the page's comment section to sub the vodka with aquavit. Wise move. I also subbed the lemon for lime and bolstered the Tabasco with some Hellfire. No fresh celery on hand so I used some of my pickled celery and a pickled onion (also my own) as a garnish. On a stick. There's basically no chance of this being a go-to drink, but an aquavit-powered Bloody Mary is a superior beast to the vodka-based classic (assuming you're not using some kind of flavour-infused vodka).

 

EDIT

 

Actually, consumed with bacon and eggs or something--maybe even the hot wings I'm going to throw in the oven in a few minutes--one or four of these would be pretty banging. Kind of. Or maybe not. Anyway, I might try a V2 with tequila (50:50 tequila and mezcal, even) in the role of the 'vit. 

 

After a couple zombies consider a death in the gulfstream...worked for Hemmingway anyhow.

 

 

Edit:  after tonight's zombie I had a liter or so of M.R.  If only Hemmingway had lived so long.


Edited by JoNorvelleWalker, 28 February 2015 - 01:10 AM.

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#436 EvergreenDan

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Posted 28 February 2015 - 04:34 PM

Beekeeper's Apprentice - Sibilia, Yellow Chartreuse, honey syrup, lemon. Um. Yes.


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#437 mkayahara

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Posted 28 February 2015 - 09:34 PM

After a couple zombies consider a death in the gulfstream...worked for Hemmingway anyhow.

 

 

Edit:  after tonight's zombie I had a liter or so of M.R.  If only Hemmingway had lived so long.

M.R. = Mateus rosé?


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#438 Craig E

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Posted 28 February 2015 - 09:45 PM

Trainspotter Rye, St. Germain, Cherry Heering, Fernet Branca, grapefruit twist.

Wow was this good. I thought from the ingredient list it would be all over the place (spice, elderflower, cherry, menthol, grapefruit) but it held together very nicely. I used Rittenhouse instead of the Dickel specified. That may have helped stand up to the Fernet, which I feared would take over as it often does, but it didn't. A definite keeper.

 

Dickens Flip Light rum, Cherry Heering, Benedictine, Angostura bitters, syrup, whole egg, orange peel oil, cherry garnish.

This is rather egg-noggy. The creamy egg tempers the bitterness (there's 1/2 oz. Angostura in there). Taste-wise would make a nice winter holiday party drink, but it's rather ingredient- and labor-intensive, so not too easy to churn out in party quantities I'd guess.



#439 JoNorvelleWalker

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Posted 28 February 2015 - 10:55 PM

M.R. = Mateus rosé?

 

As much as I used to go through Mateus -- and wouldn't mind a bottle right now -- no.



#440 gfweb

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Posted 28 February 2015 - 11:42 PM

I put away two Zombies last night. By this afternoon I felt the need for a drink I generally despise: a Bloody Mary. I looked at John Currence's recipe, which is meant to be good, but it sounded like a lot of fucking around. So I used the ratios over at Kindred, following a suggestion from the page's comment section to sub the vodka with aquavit. Wise move. I also subbed the lemon for lime and bolstered the Tabasco with some Hellfire. No fresh celery on hand so I used some of my pickled celery and a pickled onion (also my own) as a garnish. On a stick. There's basically no chance of this being a go-to drink, but an aquavit-powered Bloody Mary is a superior beast to the vodka-based classic (assuming you're not using some kind of flavour-infused vodka).

 

EDIT

 

Actually, consumed with bacon and eggs or something--maybe even the hot wings I'm going to throw in the oven in a few minutes--one or four of these would be pretty banging. Kind of. Or maybe not. Anyway, I might try a V2 with tequila (50:50 tequila and mezcal, even) in the role of the 'vit. 

 

I only drink Bloody Marys when above 25000 ft.  Somehow better aloft. And they never put frigging celery in them up there, so there's that.



#441 gfweb

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Posted 28 February 2015 - 11:45 PM

As much as I used to go through Mateus -- and wouldn't mind a bottle right now -- no.

 

Back in the 70s, a friend had a fireplace filled with Mateus bottles plugged with candles.  Might've been a Lancer's rose in the lot too. Very romantic,in an urban grad student kind of way.



#442 JoNorvelleWalker

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Posted Yesterday, 01:11 AM

Grad school was kind of a blur.  Tonight I wrestled a white mai tai barehanded.  Dinner was raw spinach and the oxalic acid left my teeth (such as I have left) all furry.  So now I am enjoying a wineglass (OK, technically a large water goblet) of Whistlepig,  I don't know why I don't drink this stuff more often.

 

Edit:  never liked Lancer's as much.

 

Edit 2:  Now I am nostalgic for Ortlieb's beer at thirty five cents a quart.


Edited by JoNorvelleWalker, Yesterday, 01:25 AM.

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#443 EvergreenDan

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Posted Yesterday, 05:20 PM

Martini & Rossi?


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#444 KD1191

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Posted Yesterday, 08:13 PM

Martini & Rossi?


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#445 ChrisTaylor

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Posted Today, 02:28 AM

Trainspotter Rye, St. Germain, Cherry Heering, Fernet Branca, grapefruit twist.

Wow was this good. I thought from the ingredient list it would be all over the place (spice, elderflower, cherry, menthol, grapefruit) but it held together very nicely. I used Rittenhouse instead of the Dickel specified. That may have helped stand up to the Fernet, which I feared would take over as it often does, but it didn't. A definite keeper.

churn out in party quantities I'd guess.

 

Indeed it is good. Thanks for the tip on the Ritt.


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#446 FrogPrincesse

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Posted Today, 10:11 AM

Trainspotter Rye, St. Germain, Cherry Heering, Fernet Branca, grapefruit twist.

Wow was this good. I thought from the ingredient list it would be all over the place (spice, elderflower, cherry, menthol, grapefruit) but it held together very nicely. I used Rittenhouse instead of the Dickel specified. That may have helped stand up to the Fernet, which I feared would take over as it often does, but it didn't. A definite keeper.

 

 

Indeed it is good. Thanks for the tip on the Ritt.

 

Also very good with Willet 2 yr as I found out a week ago. Great minds etc...


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#447 mkayahara

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Posted Today, 12:02 PM

On a recent trip to Las Vegas, we paid a visit to the Downtown Cocktail Room. It was a very nice, friendly little bar, and I'm always amazed at how small the world is when I'm sitting at the bar chatting with the bartender and the other guests.

 

For our first round, I had an "Oh, Baxter," which was described as containing "Scotch, Mezcal, Sarsaparilla, Stout." As I recall, it was also finished with a grating of nutmeg. It was one of the more successful uses of sarsaparilla flavour in a cocktail that I've ever encountered.

Oh Baxter.jpg

 

My husband ordered the "Apple of My Eye," with applejack, "holiday spice", maple and "ACV." We had no idea what "ACV" was at first, but as soon as I picked up the glass and put my nose to it, it was evident: apple cider vinegar! Also very tasty.

Apple of My Eye.jpg

 

For our next round, I ordered off-menu; on FrogPrincesse's suggestion, I tried for a "Cynar That Time We Last Drank Manhattans?" with High West Bourye. The bar was lacking Punt e Mes, but the bartender was undaunted and cobbled together something to try and approximate the flavour. Fortunately, it's hard to go wrong with Cynar + whiskey + herbal liqueurs + maraschino, and the results were very enjoyable.

 

My husband had a "Dread Pirate Roberts." I didn't write down what was in this one; all I recall for sure is that it was Batavia Arrack-based and had, I believe, mint and club soda in it somewhere. I didn't get around to trying this one (being deep in conversation at the time), but apparently it was quite good.

 

I was happy that we found good cocktails in Vegas, especially given how difficult it turned out to be to find a good liquor store for bottles to bring home with us!


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#448 Craig E

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Posted Today, 02:59 PM

Also very good with Willet 2 yr as I found out a week ago. Great minds etc...

 

Well, I think my inspiration to make it came from seeing your post, so I'm not so much a fellow great mind as a mere copycat.  :raz:


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