Voltron Posted September 18, 2011 Report Share Posted September 18, 2011 (edited) Eighteenth Cocktail with rye gin, as predicted. Nice looking drinks as always team! Jim's looks extra special on his shiny new bar. Edited September 18, 2011 by Voltron Link to comment Share on other sites More sharing options...
mikeymad Posted September 18, 2011 Report Share Posted September 18, 2011 little (tall) Chimay blue Link to comment Share on other sites More sharing options...
Fitz Posted September 18, 2011 Report Share Posted September 18, 2011 ^ Om nom nom I finally opened the bottle of St George absinthe I've had for a little while. It's quite nice. Link to comment Share on other sites More sharing options...
morphsci Posted September 18, 2011 Author Report Share Posted September 18, 2011 How was the 18th Century with the rye gin Al? Color me intrigued. Been missing my gin so went with the Satan's Whiskers (marcelled) 1 1/2 ounces gin 3/4 ounce sweet vermouth 1 1/4 ounces fresh orange juice 1 teaspoon falernum syrup 2 dashes Fee Brothers Old-Fashioned bitters Place all ingredients in a mixing glass. Add ice, shake and strain into a chilled cocktail glass. Wow, the family resemblance is extremely small. Link to comment Share on other sites More sharing options...
shellylh Posted September 18, 2011 Report Share Posted September 18, 2011 (edited) Nice drinks Jim, Al and Marc! It's no fair that everyone has Gran Classico bitters but me. Earlier today I made a Bloody Mary using Jacob's "recipe". (I initially forgot the soy sauce and had to add it after the picture). I also added a bit of ground Wasabi seed and garnished with celery and two jalapeno stuffed olives. The vodka I used was Jim's recommendation (green peppercorn infused Russian Standard). I have to admit that this was the best Bloody Mary I have ever had. The Sriracha sauce is a really nice substitute for the Tabasco. bullshit. a measure of vodka, twice as much not-from-concentrate tomato juice as vodka, a good squeeze of fresh lemon juice, a good squeeze of fresh lime juice, a good squeeze of sriracha sauce, a few dribbles of soy sauce, a squirt or two of worcestershire sauce, a bunch of grinds of pepper, a bit of finely hand ground celery seed, and a pinch of sea salt. stir, pour over ice, drink. always. morning, noon, or night. hungover or high on crack. Now: Springbank 12yr Cask strength!!! I am *loving* this. Thanks Mikey, you're not so mad after all. It is going to be hard not to buy the 15yr next time I end up at the local spirits store. Edited September 18, 2011 by shellylh Link to comment Share on other sites More sharing options...
morphsci Posted September 18, 2011 Author Report Share Posted September 18, 2011 (edited) That is a nice Bloody Mary Shelly. And you're not alone, I do not have any Gran Classico Bitters yet. Edited September 18, 2011 by morphsci Link to comment Share on other sites More sharing options...
mikeymad Posted September 18, 2011 Report Share Posted September 18, 2011 (edited) Now: Springbank 12yr Cask strength!!! I am *loving* this. Thanks Mikey, you're not so mad after all. Great to hear -- Edited September 18, 2011 by mikeymad Link to comment Share on other sites More sharing options...
manaox2 Posted September 18, 2011 Report Share Posted September 18, 2011 Caldera Ginger Beer. Refreshing and quaffable. Link to comment Share on other sites More sharing options...
Voltron Posted September 18, 2011 Report Share Posted September 18, 2011 (edited) Old Sydney-Town Punch 1.5oz Bols Genever .5oz St. Elizabeth’s Allspice Dram 1.25oz Meyer Lemon when in season (when Meyers are not, use .75oz Eureka Lemon juice and .5oz Valencia Orange juice) .5oz Small Hand Foods Pineapple Gum Syrup (1 dash Regan’s Orange Bitters when using Meyer Lemons) Combine all ingredients in a mixing glass, fill with ice and shake well for 10 seconds. Strain into a punch glass and serve up with a slight grate of nutmeg. To make hot, Strain above into a hot pot and then serve the same way. Or in lieu of ice, add 1.5oz of hot water and shake, strain and serve. This is an awesome drink! No Meyer lemons so I went with a mix of orange and lemon. The allspice dram really gives it a great flavor and a punch bowl full of this stuff would be killer. I am about to make another, even though that is a hassle I had not anticipated. Oh, and Jim, the rye gin 18th C. was tasty and unique but probably not as good as the rye version. I was a little distracted by other things at the time, so further inquiry may be needed. Edited September 18, 2011 by Voltron Link to comment Share on other sites More sharing options...
shellylh Posted September 18, 2011 Report Share Posted September 18, 2011 Al, that punch looks fantastic. Need some Allspice Dram and Pineapple Gum Syrup. Having some Indian Mysore Nuggets coffee. I forgot how much I like this one. Link to comment Share on other sites More sharing options...
Hopstretch Posted September 18, 2011 Report Share Posted September 18, 2011 Link to comment Share on other sites More sharing options...
Salt Peanuts Posted September 18, 2011 Report Share Posted September 18, 2011 Diet Mt. Dew Link to comment Share on other sites More sharing options...
emelius Posted September 18, 2011 Report Share Posted September 18, 2011 Boulevard Smokestack Series Nommo Dubbel...made with molasses...interesting & tasty.... New Albanian Jaxon Barley Wine...1st time in bombers...need to store some... then a couple I forgot from the tasting... Olde Hickory Black Raven Black IPA....plain...would rather drink Stone's Escondidian... Fantôme Saison D'Erezée - Printemps...Fantôme is where to gor for Saisons...they do excellent work & put it in green bottles with cheap labels... & one that I just forgot to mention... Half Acre Big Hugs Imperial Stout...pretty good, but silly that I had to trade for this...not worth the outlay...how many thousands of Imperial Stouts are there now??... Link to comment Share on other sites More sharing options...
manaox2 Posted September 19, 2011 Report Share Posted September 19, 2011 Just polished off a bottle of Mekeller beer geek brunch weasel. It was aged for about six months by me. The sediment in the bottom truly did remind me that it was made with shit. Taste was decent though. I want something between this and the regular beer geek brunch in taste. Link to comment Share on other sites More sharing options...
luvdunhill Posted September 19, 2011 Report Share Posted September 19, 2011 Gran Classico Negroni Man, this is fantastic. Each ingredient was the perfect choice. On a side note, I'm down to only 2 sweet vermouths and 4 dry vermouths! Link to comment Share on other sites More sharing options...
Voltron Posted September 19, 2011 Report Share Posted September 19, 2011 Also having a Gran Classico Negroni with Blackwoods but I went with Cocchi Torino to avoid over bitterness. This is great but Punt y Mes will be next. Link to comment Share on other sites More sharing options...
luvdunhill Posted September 19, 2011 Report Share Posted September 19, 2011 Ooooh more science! Link to comment Share on other sites More sharing options...
Augsburger Posted September 19, 2011 Report Share Posted September 19, 2011 (edited) And now for a simpler blend- Seasmoke Vineyard Ten, cause I just finished off the Justin Justification. Edited September 19, 2011 by Augsburger Link to comment Share on other sites More sharing options...
luvdunhill Posted September 19, 2011 Report Share Posted September 19, 2011 Well, I think I like the Punt e Mes better, but it's open for debate. Also, a White Lady with Meyer Lemons. Link to comment Share on other sites More sharing options...
shellylh Posted September 19, 2011 Report Share Posted September 19, 2011 Gran Classico Negroni Man, this is fantastic. Each ingredient was the perfect choice. On a side note, I'm down to only 2 sweet vermouths and 4 dry vermouths! Really? 4 dry vermouths? Link to comment Share on other sites More sharing options...
luvdunhill Posted September 19, 2011 Report Share Posted September 19, 2011 Really? 4 dry vermouths? Well, -ish... Dolin Dry, Dolin Blanc, Vya Extra Dry and Cocchi Americano. Link to comment Share on other sites More sharing options...
shellylh Posted September 19, 2011 Report Share Posted September 19, 2011 (edited) Oh, ok. I guess I have those four in the fridge as well. By the way Marc, did you see my post about the Bols Genever? We have finally gotten them at Specs here. If you don't have a bottle and want one, I will be in Austin in early October. Edited September 19, 2011 by shellylh Link to comment Share on other sites More sharing options...
luvdunhill Posted September 19, 2011 Report Share Posted September 19, 2011 Oh, ok. I guess I have those four in the fridge as well. By the way Marc, did you see my post about the Bols Genever? We have finally gotten them at Specs here. If you don't have a bottle and want one, I will be in Austin in early October. Yes! We have it here! I haven't seen the other post, but I'll find it and reply there. I found another liquor store here that is independent and has a few interesting things that our Spec's doesn't have. It's worth checking out for sure. Really long, sad, story short but I'll likely only get one more "non staple" booze order in this year. I'm putting a wish list together and checking it twice Link to comment Share on other sites More sharing options...
Augsburger Posted September 19, 2011 Report Share Posted September 19, 2011 The Seasmoke Ten is incredibly complex yet elegant. So distinctly Santa Barbara Pinot that even a blind man would recognize it's pedigree. Glad I took the leap tonight. Link to comment Share on other sites More sharing options...
Voltron Posted September 19, 2011 Report Share Posted September 19, 2011 Well, I think I like the Punt e Mes better, but it's open for debate. Agree. The GC is a bit less sharply bitter than Campari and the PyM kicks up the bitter a bit while still being sweet. Bene. Link to comment Share on other sites More sharing options...
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