The Monkey Posted March 28, 2011 Report Share Posted March 28, 2011 Founder's Double Trouble. Link to comment Share on other sites More sharing options...
shellylh Posted March 29, 2011 Report Share Posted March 29, 2011 Taking a break from work and having a Green Flash Double Stout. Link to comment Share on other sites More sharing options...
grawk Posted March 29, 2011 Report Share Posted March 29, 2011 2009 crios de swana balbo malbec Link to comment Share on other sites More sharing options...
luvdunhill Posted March 29, 2011 Report Share Posted March 29, 2011 Vesper 3 measures gin 1 measure vodka 1/2 measure Cocchi Stir and garnish with a lemon peel. Link to comment Share on other sites More sharing options...
luvdunhill Posted March 29, 2011 Report Share Posted March 29, 2011 (Jim, I'm not even going to bother checking for that gin here) Link to comment Share on other sites More sharing options...
morphsci Posted March 29, 2011 Author Report Share Posted March 29, 2011 (edited) When I picked up the Blackwoods I asked the shop owner and he indicated that Blackwoods had just upped its distribution a bit so it may not be that much of a longshot. BTW I like the idea of a Vesper using Genever. Now drinking a Bebbo Cocktail 1 1/2 oz Bluecoat Gin 1 oz Fresh Lemon Juice 1/2 oz Agave Syrup (Called for honey but I prefer the agave syrup) 2 tsp Fresh Orange Juice Mix all ingredients in a shaker until the agave syrup (honey) dissolves, add ice, shake and double strain into a cocktail glass. Garnish with a cherry. Stupid name but pretty good, if a little sweet. Edited March 29, 2011 by morphsci Link to comment Share on other sites More sharing options...
Duggeh Posted March 29, 2011 Report Share Posted March 29, 2011 (edited) I like that people can still get Blackwoods after 2.x years of no production up north. I assume the company that bought the brand after the bankrupcy makes it elsewhere now. Edited March 29, 2011 by Duggeh Link to comment Share on other sites More sharing options...
shellylh Posted March 29, 2011 Report Share Posted March 29, 2011 (Jim, I'm not even going to bother checking for that gin here) Heh Link to comment Share on other sites More sharing options...
luvdunhill Posted March 29, 2011 Report Share Posted March 29, 2011 (edited) Seelbach .75 oz bourbon .25 oz Cointreau 1 tsp (scant) angostura 1 tsp (scant) Peychauds 4 oz very cold champagne Add ingredients to a champagne glass in the above order. Garnish with a twist. Edited March 29, 2011 by luvdunhill Link to comment Share on other sites More sharing options...
luvdunhill Posted March 29, 2011 Report Share Posted March 29, 2011 The Vesper was nice. The Seelbach is weird in that it isn't stirred. Perhaps the recipe I found (Regan's?) is not accurate? It's a unique one, that's for sure. Link to comment Share on other sites More sharing options...
morphsci Posted March 29, 2011 Author Report Share Posted March 29, 2011 (edited) The Champagne should provide the mixing in the Seelbach. I don't really care for it though. Now a Boulevardier Cocktail 1 1/2 oz Wathan's Single Barrel Bourbon 1 oz Campari 1 oz Carpano Antica Stir well and strain into a cocktail glass. Garnish with a cherry Ah Paris in the springtime. Edited March 29, 2011 by morphsci Link to comment Share on other sites More sharing options...
luvdunhill Posted March 29, 2011 Report Share Posted March 29, 2011 (edited) French 95 3/4 ounce bourbon 1/2 ounce simple syrup 1/2 ounce fresh lemon juice 1 ounce fresh orange juice Champagne Shake the first four ingredients with ice and strain into an ice-filled glass (oops!) Top with Champagne. Not much booze, but very tasty. In lieu of the French 75. Edited March 29, 2011 by luvdunhill Link to comment Share on other sites More sharing options...
luvdunhill Posted March 29, 2011 Report Share Posted March 29, 2011 Martini (Special) Cocktail, revised (Savoy, Erik E.) 1 1/2 oz Old Tom Gin 3/4 oz Carpano Antica Vermouth 2 drops Orange Flower Water Bare Dash Absinthe Dash Angostura Bitters (Boker's) Stir with ice, strain into a cocktail glass. Twist Lemon Peel over glass and discard. Link to comment Share on other sites More sharing options...
luvdunhill Posted March 29, 2011 Report Share Posted March 29, 2011 Good God that's tasty. Link to comment Share on other sites More sharing options...
luvdunhill Posted March 29, 2011 Report Share Posted March 29, 2011 I think Ransom is my newest revelation. I love the taste of it. Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted March 29, 2011 Report Share Posted March 29, 2011 I got it at Friar Tuck's in Champaign (Savoy). Might need to do a road trip..... Link to comment Share on other sites More sharing options...
emelius Posted March 29, 2011 Report Share Posted March 29, 2011 picked up & drank 'nother Gnomegang...had some more Nugget Nectar (down to what's probably my last bottle for this year)...went to a local liquor store to investigate the rye situation...no luck on Van Winkle...they expect to get more 20, 23 & rye in but they don't know when (not a good indicator)...haven't seeen any bulleit rye...they did have some pricy Rittenhouse 23 Rye...& I'm wondering if anyone here can comment on Wasmund's Rye as it includes a mini-barrel for aging your own Whiskey:)...i'm tempted to get it for aging stouts:)... Link to comment Share on other sites More sharing options...
shellylh Posted March 29, 2011 Report Share Posted March 29, 2011 Martini (Special) Cocktail, revised (Savoy, Erik E.) 1 1/2 oz Old Tom Gin 3/4 oz Carpano Antica Vermouth 2 drops Orange Flower Water Bare Dash Absinthe Dash Angostura Bitters (Boker's) Stir with ice, strain into a cocktail glass. Twist Lemon Peel over glass and discard. Want but must sleep instead. Link to comment Share on other sites More sharing options...
Fitz Posted March 29, 2011 Report Share Posted March 29, 2011 Several glasses of peat monster. Link to comment Share on other sites More sharing options...
emelius Posted March 29, 2011 Report Share Posted March 29, 2011 baja blast mt. dew... so...turns out my concerns about Shelton Brothers in Indiana were legitimate...they're pulling out & taking Achel Cantillon De Molen De Prouf Dieu Du Ciel Drie Fonteinen EKU Fantome Haandbryggeriet Jolly Pumpkin Mikkeller Nøgne Ø Nørrebro Bryghus Struise with them...ouch...DFH leaves, Goose Island bought by A-B InBev & now this... Dark Lord Day can't come soon enough... Link to comment Share on other sites More sharing options...
Dusty Chalk Posted March 29, 2011 Report Share Posted March 29, 2011 ...Goose Island bought by A-B InBev...Wait, what? Link to comment Share on other sites More sharing options...
The Monkey Posted March 29, 2011 Report Share Posted March 29, 2011 That's not good at all. Link to comment Share on other sites More sharing options...
Voltron Posted March 29, 2011 Report Share Posted March 29, 2011 (edited) Indiana has clearly pissed off the beer gods. You had better move while you can. Last night, I made myself a couple Bonal & Rye cocktails (2oz rye, 1oz Bonal, .5oz Cointreau, 2 dashes orange bitters and 1 dash Angostura bitters) and used Willett 2yo first and High West Rendezvous second. The Willett had more bite but the Rendezvous was a more balanced cocktail. More experimentation will be necessary. Then, Peter I_D came out to Mayberry after he went to the Giants game and we had a nice dram of Parker's 27 while chatting and watching the end of Something Wild (The Feelies are great as the high school reunion band) and then the end of Enter the Dragon. Edited March 29, 2011 by Voltron Link to comment Share on other sites More sharing options...
Aura Posted March 29, 2011 Report Share Posted March 29, 2011 Wait, what? http://beeradvocate.com/forum/read/3645461 Link to comment Share on other sites More sharing options...
morphsci Posted March 29, 2011 Author Report Share Posted March 29, 2011 picked up & drank 'nother Gnomegang...had some more Nugget Nectar (down to what's probably my last bottle for this year)...went to a local liquor store to investigate the rye situation...no luck on Van Winkle...they expect to get more 20, 23 & rye in but they don't know when (not a good indicator)...haven't seeen any bulleit rye...they did have some pricy Rittenhouse 23 Rye...& I'm wondering if anyone here can comment on Wasmund's Rye as it includes a mini-barrel for aging your own Whiskey:)...i'm tempted to get it for aging stouts:)... The Wasmunds rye is unaged and therefore tastes very different than any aged rye. To me it actually tastes more like a tequilla. Link to comment Share on other sites More sharing options...
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