luvdunhill Posted September 21, 2011 Report Posted September 21, 2011 Caipirissima Still my favorite dark rum. Even compared with Goslings and Meyers, the others I've tried. Yummy.
shellylh Posted September 21, 2011 Report Posted September 21, 2011 (edited) I would probably like the Espolon if I had it on its own. It just can't compete when sipped next to some others. It certainly holds its own next to Herradura anejo which is a lot more expensive. I'd be interested to try the Coruba if I see it here. Edited September 21, 2011 by shellylh
luvdunhill Posted September 21, 2011 Report Posted September 21, 2011 That looks very yummy It is. I have perfected the recipe. I use 2-2.5 oz rum, 1 tsp fine sugar and half a lime, cut into eights. Muddle the limes and sugar, stir, add crushed ice, add rum. Lightly stir and garnish with a lime wheel.
luvdunhill Posted September 21, 2011 Report Posted September 21, 2011 Shelly: I read somewhere that the new bottle has changed recipe. Maybe at Ministry of Rum website. I'd be curious to compare.
909 Posted September 21, 2011 Report Posted September 21, 2011 mountain valley spring water, bragg's apple cider vinegar and monofloral honey
jvlgato Posted September 21, 2011 Report Posted September 21, 2011 It is. I have perfected the recipe. I use 2-2.5 oz rum, 1 tsp fine sugar and half a lime, cut into eights. Muddle the limes and sugar, stir, add crushed ice, add rum. Lightly stir and garnish with a lime wheel. Noted, thanks!
bhjazz Posted September 21, 2011 Report Posted September 21, 2011 I met up with Brian/BHJazz and his lovely wife Lisa at Jasper's Corner Tap for a couple of drinks. I started with a Cloudkicker, which is a confection of gin, cynar, chartreuse, and campari and then I had an End of the Affair, which has Dry sherry, Hennessey Cognac, Rocky’s Bitters, honey, and champagne or something like that. Brian started with a rum swizzle and then had an Old Speckled Hen, while Lisa stuck to white wine. Good times catching up after four years since I last saw them at HeadFest in 2007. Now having a High Water Hop Riot back in Mayberry. Cheers Brian and Lisa! And nice looking cocktails and whiskies tonight, btw! Well, the three of us really had a great time. Agree that it was nice to catch up in person as opposed to being online. Al, you are very generous, and Lisa told I don't know how many people back home what a genuinely nice guy you are. Good times! I forgot the name of the drink I had at Jasper's, but I was craving it for days after. The mint leaves and bitters just set up so well togther. Damn. I had a few other cocktails in SF (and not nearly enough, really) but that one was the star. The follow-up with the UK Old Speckled Hen was just smooth and earthy. As we had skipped lunch from being out all day, this was a nice kick to late afternoon and I wandered back to crazy street (Powell) with a goofy grin. Cheers, Al! (I toast with my soda, now back at work...........*sigh*)
Voltron Posted September 21, 2011 Report Posted September 21, 2011 I didn't know you guys skipped lunch too! We should have eaten some snacks or something, but I'm sure it made the buzz that much cleaner. Here's the drink you had from their menu: Queen’s Park Swizzle Bacardi 8 Rum, lime, demerara, Angostura bitters, mint Named after the Queen’s Park Hotel in Trinidad’s Port of Spain, native San Francisco son, Trader Vic, called this drink ‚the most delightful form of anesthesia given out today‛ We hope you agree! Served in a Collins. To make this at home, you will need to make some Demerara syrup. Demerara sugar is also known as Turbinado sugar, like the "Sugar in the Raw" brand. Mix 2 parts sugar to 1 part warm water and that's it. In a collins glass, mix 2-3oz of aged rum, .5-1oz lime, .5-1oz demerara syrup, and 4-5 mint leaves. Muddle the mint into the liquid a bit. Fill the glass with crushed ice, swizzle the ingredients until the glass frosts. Then liberally dash Angostura bitters on top, like 3-5 dashes, and garnish with mint sprig. The ranges are for your preferences of booziness, tartness, and/or sweetness. I would go with 3oz rum, .75oz lime and .50oz sugar syrup. Cheers!
grawk Posted September 21, 2011 Report Posted September 21, 2011 I like rum swizzles a lot, tho I don't use mint. Stillwater Debutante
The Monkey Posted September 21, 2011 Report Posted September 21, 2011 Manhattan with the last of the Rittenhouse. Damn that stuff was good. EDIT: The Carpano Antica is no joke, either. Thanks gang for turning me on to it.
Voltron Posted September 21, 2011 Report Posted September 21, 2011 Did you have a Barbershop Manhattan yet, Dinny?
The Monkey Posted September 21, 2011 Report Posted September 21, 2011 Not yet, but I need a haircut soon.
manaox2 Posted September 21, 2011 Report Posted September 21, 2011 Had a bomber of great divide smoked baltic porter. Not disappointed.
Augsburger Posted September 22, 2011 Report Posted September 22, 2011 (edited) Speaking of Claret's------- As you can see, Coppola Diamond Collection Black Label Claret. A bit disappointing upon opening but this young Cab is starting to open itself and is getting better. Still wished I opened the 2007 Padrone Cab instead but life is full of segways. *25 minutes later, uhhhmmmm not bad* Mehhhhhh, the Malbec and Cab Franc are overpowering the Cabernet, very unbalanced at this point. Edited September 23, 2011 by Augsburger
morphsci Posted September 22, 2011 Author Report Posted September 22, 2011 Earlier, Ethiopian beer to go with our Ethiopian food.
shellylh Posted September 22, 2011 Report Posted September 22, 2011 Gran Classico Bitters and San Pellegrino - I like the Gran Classico a lot!
luvdunhill Posted September 22, 2011 Report Posted September 22, 2011 Gran Classico Bitters and San Pellegrino - I like the Gran Classico a lot! Yup!
Voltron Posted September 22, 2011 Report Posted September 22, 2011 Hollinger Manhattan Project (also called Dirty Harry on the JW Marriott San Francisco’s Level III bar menu) 2oz Rittenhouse Rye .5oz Cocchi Torino .25oz Luxardo Maraschino Opaline Absinthe rinse Housemade or Luxardo maraschino cherry In a mixing glass, add Rittenhouse, Cocchi and Maraschino liqueur. Top with ice and stir for 15 seconds. Spray the inside of a chilled cocktail glass with the absinthe to coat. Julep strain the cocktail and garnish with a house-made or Luxardo maraschino cherry. Glad you like the GC Shelly.
mikeymad Posted September 23, 2011 Report Posted September 23, 2011 Did someone say whisky?... oh. that was me... Guess I should pour then...
mikeymad Posted September 23, 2011 Report Posted September 23, 2011 A little Irish independent bottle --> Cooley 1992/12yo 46% Murray McDavid
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