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Quadriga

What did you buy at the liquor store today? (2016 - )

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Just finished making a triple batch of my variation of Amer Boudreau, yielding 6.5 bottles. Unlike last time, after straining off the 95% Everclear, I washed the peels in 8 oz of hot water, and added that. It seemed to have a nice orange flavor, but it did add quite a bit of cloudiness. It drops the proof to 96%, which is fine. If it was a mistake, I'll be drinking it up for quite some time. Brooklyns anyone?

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Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

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On 2/24/2019 at 7:37 AM, EvergreenDan said:

I think the 10 works very well in cocktails, where the extra "disinfectiousness" is a benefit.


After grabbing a bottle of the Quarter Cask and then discovering just how much I did not like it, I was hoping mixing would be the secret for me as well. But that did not prove to be the case, I just couldn't find a way to like it. I tried a cocktail that I can no longer remember the name of that combined the Laphroaig in equal parts with 3 other ingredients and initially thought I was ok with it but a second attempt convinced me I was wrong... so I gifted the bottle to a friend who actually enjoys it. :D

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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I haven't tried it yet, but Hampden Estate Single Jamaican Rum Overproof.  Will be fun to compare with Smith & Cross.

 

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On 1/21/2016 at 10:13 PM, lesliec said:

Every now and then, this little country I live in surprises me.  We can usually only get a couple of average mezcals, rye is rare (but fortunately includes Rittenhouse), Smith & Cross was impossible until only a few months ago.  Then I find one of our better booze shops has this:

 

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Not being a trained Hungarian, I don't think I'll be drinking it on its own - it's a bit too seriously medicinal (heading in a Fernet direction, but not as intense as that).  But it works really well in one of these.  A 500ml bottle is the equivalent of USD30 or so, but I can see myself getting it again.

I picked up a couple bottles of this when I was in Budapest last year! I read somewhere that the exported version’s recipe is slightly different (plus I found some kind of “special edition” variety at the same shop), so I figured it was worth the extra space in my luggage. Got a few varieties of pálinka while I was at it, too. :)

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Got a bottle of Benedictine. Which is only noteworthy because I haven't been able to get one until the semi-fairly-recent change that allows ordering LCBO products online and having them shipped to your local store. It actually wasn't that recent that they made that change... I'm just trying not to admit that I'd completely forgotten I wanted it. I was almost tempted into a bottle of the Licor 43 while I was at it but couldn't quite justify it because the only reason I was considering it was for a couple of recipes from the Smuggler's Cove book. I looked for information for substituting something else and didn't find anything so it still may happen at some point.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Recent acquisition.  A single barrel cognac group  pick.   As usual I should have bought more than the 3 I ordered.  Just delicious 

 

 

 

 

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Posted (edited)

Three new gins, don't know what the pink craze is about, but I'm not complaining. I had found the Flor de Savilla last year and loved it, really glad to find it again. Nice orange flavour. Gordon's pink has a decidedly cream soda taste to it. Have not cracked the Beefeater yet. 

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Edited by choux (log)
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Found these 2 yesterday, sorry for the soft focus, smashed my camera lens. Amazed the pics look as good as they do. 

I have an older bottle of Dorothy Parker, with the old labels. I think it smells slightly different, a little less floral? 

It was a bottle I made 1 drink from and loved, and thought 'gotta save this for something special because it is delish', and haven't used it since. The special never comes, so I'll try and drink it up.

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Finally rememberd to put Canada Ddy tonic into the fridge(my baseline for tasting new gins), and oh my the Nikka gin is wonderful. 

Yuzu comes through very nicely. I cannot think of any similar gin to compare. I am slightly sad it is so delicious and also $80/bottle. 

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Posted (edited)
On ‎6‎/‎20‎/‎2019 at 5:04 PM, choux said:

Finally rememberd to put Canada Ddy tonic into the fridge(my baseline for tasting new gins), and oh my the Nikka gin is wonderful. 

Yuzu comes through very nicely. I cannot think of any similar gin to compare. I am slightly sad it is so delicious and also $80/bottle. 

Agreed, I love the Nikka coffey gin. I bought my second bottle a few weeks ago.

What is interesting about it as well is the long peppery finish (subtle yet noticeable). I love the fact that it incorporates all these interesting uniquely Japanese flavors, but is very restrained at the same time. It makes delicious sours - I used my first bottle to make Southsides mostly.

Luckily it is only about $50 in California! (It doesn't come in the fancy cardboard packaging though... :D)


Edited by FrogPrincesse typo (log)
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It was last week, not today, but here's the haul from our road trip (not the reason for the trip, but I would have been massively remiss if I didn't take advantage of the lower taxes).

 

 

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Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

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I've had the Ransom Old Tom. How does the dry compare? Same heavy spices? Coriander as I recall was very prominent in the Old Tom.


Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

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30 minutes ago, EvergreenDan said:

I've had the Ransom Old Tom. How does the dry compare? Same heavy spices? Coriander as I recall was very prominent in the Old Tom.

 

This is my first foray into Old Tom territory. I'll let you know after I sample it. The dry isn't heavily spiced, though, at least not to my palate.


Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

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