Dusty Chalk Posted July 22, 2011 Report Share Posted July 22, 2011 I'm pretty sure that Long Island Iced Tea always had a bit of cola for coloring. Nope -- explicitly no cola. I don't know how they got the color that they got, I want to say dark rum. But yes to everything else, that sounds correct -- basically, one of everything behind the bar. Strong and trashy. I distinctly remember describing it as a "time bomb" -- you only needed one or two to keep a buzz going over the course of the night. Of course, I was in my 20's at the time. Link to comment Share on other sites More sharing options...
morphsci Posted July 22, 2011 Author Report Share Posted July 22, 2011 (edited) Nope -- explicitly no cola. I don't know how they got the color that they got, I want to say dark rum. But yes to everything else, that sounds correct -- basically, one of everything behind the bar. Strong and trashy. I distinctly remember describing it as a "time bomb" -- you only needed one or two to keep a buzz going over the course of the night. Of course, I was in my 20's at the time. Yeah I think if you used a dark rum and an Anejo tequila you could lose the cola. Edited July 22, 2011 by morphsci Link to comment Share on other sites More sharing options...
Torpedo Posted July 22, 2011 Report Share Posted July 22, 2011 I just finished half a HC cairn glass of this Link to comment Share on other sites More sharing options...
Voltron Posted July 22, 2011 Report Share Posted July 22, 2011 (edited) Nope -- explicitly no cola. I don't know how they got the color that they got, I want to say dark rum. But yes to everything else, that sounds correct -- basically, one of everything behind the bar. Strong and trashy. I distinctly remember describing it as a "time bomb" -- you only needed one or two to keep a buzz going over the course of the night. Of course, I was in my 20's at the time. I don't think that an actual Long Island Iced Tea was ever 100% alcohol. It always has a sweetener (sugar or simple syrup), some lemon juice or sweet and sour mix, and some Cola for color and more sweetening. Yes, it is kind of like one of every basic spirit behind the bar but it is also sweet and easy drinking, whereas just gin/vodka/tequila/rum/triple sec on ice would be way more fiery and way less popular. I just finished half a HC cairn glass of this You should finish the other half because that stuff is way too good to waste! Edited July 22, 2011 by Voltron Link to comment Share on other sites More sharing options...
Aura Posted July 22, 2011 Report Share Posted July 22, 2011 Just cracked one of my remaining Founders Imperial Stouts that's been sitting for 6 months. Aroma has really become amazing on this one, but the taste hasn't mellowed out yet with a lot of roasted bitterness and dark chocolate. Overall it doesn't seem quite as hot as I remember, which is definitely a good thing. Cheers everyone, it's Friday. Link to comment Share on other sites More sharing options...
Dusty Chalk Posted July 22, 2011 Report Share Posted July 22, 2011 Simple syrup I believe -- but definitely nothing carbonated. Link to comment Share on other sites More sharing options...
Torpedo Posted July 22, 2011 Report Share Posted July 22, 2011 You should finish the other half because that stuff is way too good to waste! Indeed, it's been my first experience with straight rye whiskey and I'm pleasantly impressed. I guess people don't use this same one to prepare the Sazerac cocktail, do they? Link to comment Share on other sites More sharing options...
morphsci Posted July 22, 2011 Author Report Share Posted July 22, 2011 Indeed, it's been my first experience with straight rye whiskey and I'm pleasantly impressed. I guess people don't use this same one to prepare the Sazerac cocktail, do they? I do. Link to comment Share on other sites More sharing options...
Voltron Posted July 22, 2011 Report Share Posted July 22, 2011 Me too. Link to comment Share on other sites More sharing options...
raffy Posted July 22, 2011 Report Share Posted July 22, 2011 Just cracked one of my remaining Founders Imperial Stouts that's been sitting for 6 months. Aroma has really become amazing on this one, but the taste hasn't mellowed out yet with a lot of roasted bitterness and dark chocolate. Overall it doesn't seem quite as hot as I remember, which is definitely a good thing. Cheers everyone, it's Friday. I hate you! Happy Friday everyone. Drinking a black and tan right now Link to comment Share on other sites More sharing options...
shellylh Posted July 22, 2011 Report Share Posted July 22, 2011 Blackwood's/Fever Tree G&T I made this with a 2:1 ratio of tonic to gin. What is your preferred ratio? I feel that this could use a bit more gin. It is good though. Link to comment Share on other sites More sharing options...
shellylh Posted July 22, 2011 Report Share Posted July 22, 2011 Me too. This... eees good. Link to comment Share on other sites More sharing options...
morphsci Posted July 22, 2011 Author Report Share Posted July 22, 2011 I find the Blackwoods a smooth gin in much the same way Sazerac 18 is a smooth rye. They both lack some of the bite of their relatives. Having said that I have not used the Blackwoods in a G&T. Plus I rarely measure my anything and tonic but my guess is it probably is around a 2:1 ratio. Link to comment Share on other sites More sharing options...
Voltron Posted July 22, 2011 Report Share Posted July 22, 2011 What he said, but it can't hurt to up the gin percentage with Blackwoods. Link to comment Share on other sites More sharing options...
Torpedo Posted July 22, 2011 Report Share Posted July 22, 2011 I do. Me too. Kinda expected it The better the whiskey, the tastier the cocktail I guess, however isn't that like drinking champagne on the rocks? Never tried a Sazerac though. Maybe it makes the rye moar better. Link to comment Share on other sites More sharing options...
luvdunhill Posted July 23, 2011 Report Share Posted July 23, 2011 It doesn't really make the rye better, cocktails are a transformation which transcends the sum of the parts. Link to comment Share on other sites More sharing options...
grawk Posted July 23, 2011 Report Share Posted July 23, 2011 A double sazerac, made from Sazerac 18 and Lucid Link to comment Share on other sites More sharing options...
Fitz Posted July 23, 2011 Report Share Posted July 23, 2011 Blackwood's/Fever Tree G&T I made this with a 2:1 ratio of tonic to gin. What is your preferred ratio? I feel that this could use a bit more gin. It is good though. I use roughly 2:1 (not measured), and just take a sip after I make it then add more gin or tonic if necessary. Link to comment Share on other sites More sharing options...
Voltron Posted July 23, 2011 Report Share Posted July 23, 2011 Monte Carlo cocktail with Rittenhouse rye, Benedictine and orange bitters. I'm waiting for my son so we can go see Casablanca with the SF Symphony playing the score. Link to comment Share on other sites More sharing options...
Fitz Posted July 23, 2011 Report Share Posted July 23, 2011 Stone IPA I'm waiting for my son so we can go see Casablanca with the SF Symphony playing the score. Sounds like fun. Link to comment Share on other sites More sharing options...
raffy Posted July 23, 2011 Report Share Posted July 23, 2011 I got teh jealouz of Bryan so I cracked one of these open Link to comment Share on other sites More sharing options...
Voltron Posted July 23, 2011 Report Share Posted July 23, 2011 (edited) Oops, drank too fast and forgot the pic but I had a Corpse Reviver #2. And both Btyan and Raffy are pissing me off with the Founders Fest. Bitchez. Edited July 23, 2011 by Voltron Link to comment Share on other sites More sharing options...
grawk Posted July 23, 2011 Report Share Posted July 23, 2011 lucid absinthe Link to comment Share on other sites More sharing options...
shellylh Posted July 23, 2011 Report Share Posted July 23, 2011 Added a little extra Blackwood's to the G&T and it was moar better! Had some 2009 Seghesio Zinfandel with pizza and then fell asleep. I really need to get over this jet lag, either that or I am getting old. A double sazerac, made from Sazerac 18 and Lucid Nice, how is Lucid? Monte Carlo cocktail with Rittenhouse rye, Benedictine and orange bitters. I'm waiting for my son so we can go see Casablanca with the SF Symphony playing the score. Have fun Al! I got teh jealouz of Bryan so I cracked one of these open Damn you Raffy. Link to comment Share on other sites More sharing options...
grawk Posted July 23, 2011 Report Share Posted July 23, 2011 lucid's the only absinthe I've ever tried. It's ok. Link to comment Share on other sites More sharing options...
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