shellylh Posted October 2, 2011 Report Posted October 2, 2011 That first sentence sounds like something Steve would say. I would not make a Mint Julep or a Sazerac with anything other than muddled sugar cubes. For me a Boulevardier with HC modified proportions 2 oz VanWinkle Lot B Bourbon 3/4 oz Cocchi Vemouth di Torino 3/4 oz Gran Classico Bitters 2 Griottine Cherries What did you think of the Boulevardier with Gran Classico? I should have made mine with HC modified proportions. I wasn't sure about getting the Griottine cherries but now I am glad I did (and bought the large container). They are really nice.
cetoole Posted October 2, 2011 Report Posted October 2, 2011 (edited) '08 Aussie Shiraz. Its ok, nothing special. Edited October 2, 2011 by cetoole
mikeymad Posted October 2, 2011 Report Posted October 2, 2011 Mmmmmmmm,the force is strong this evening. then
mikeymad Posted October 3, 2011 Report Posted October 3, 2011 One more wine for the weekend Carhartt - 2009 - Sangiovese (11 oaks - Santa Ynez) (I like this one a lot - need more)
shellylh Posted October 3, 2011 Report Posted October 3, 2011 Having some more of the mediocre Dos Fincas Cab/Malbec but at least I am having it with a really great ribeye steak cooked on the grill. Why is it that the mediocre wines seem to last forever.
shellylh Posted October 3, 2011 Report Posted October 3, 2011 A good steak deserves a good after dinner scotch: Springbank 12yr Cask.
morphsci Posted October 3, 2011 Author Report Posted October 3, 2011 (edited) So the Boulevardier was still a bit sweet but the Gran Classico stomps all over Campari if only for the fact that it does not contain toxic levels of red dye #2. Corpse Reviver #2, a classic. ^^ This x 2 1 oz North Shore #11 Gin 1 oz Cocchi Americano 1 oz Mandarine Napoleon 1 oz Lemon Juice 2 Griottines Cherries Somptueux! Edited October 3, 2011 by morphsci
luvdunhill Posted October 3, 2011 Report Posted October 3, 2011 An Aquavit Corpse Reviver, which turned out very good.
guzziguy Posted October 3, 2011 Report Posted October 3, 2011 Last night my neighbor, his girl friend and I finished off my bottle of Sazerac 18. Has anybody heard when Buffalo Trace will release the Antique Collection 2011? Hopefully it will be soon. On the positive side, I've ruined cheap whiskey for them both.
shellylh Posted October 3, 2011 Report Posted October 3, 2011 So the Boulevardier was still a bit sweet but the Gran Classico stomps all over Campari if only for the fact that it does not contain toxic levels of red dye #2. What do you have against red dye #2?
emelius Posted October 3, 2011 Report Posted October 3, 2011 about last night... Sam Adams Utopias...latest batch... Short's Bourbon Wizard... White Birch Barrel Aged Tripel... Alesmith Barrel Aged Wee Heavy 2009... The Bruery Tart of Darkness... Weyerbacher Rapture... The Bruery Bourbon Barrel Aged Two Turtle Doves...
luvdunhill Posted October 4, 2011 Report Posted October 4, 2011 Man, this is a fantastic drink! (wish I had some Ritt 100 it's a good choice here, as it takes a back seat in this drink) Monte Cassino by Damon Dyer 3/4 oz Bénédictine 3/4 oz yellow Chartreuse 3/4 oz freshly-squeezed lemon juice 3/4 oz Rittenhouse 100-proof rye whiskey. Mix the ingredients in a cocktail shaker with ice, then strain into a chilled cocktail glass and garnish with a lemon twist.
shellylh Posted October 4, 2011 Report Posted October 4, 2011 (edited) Mmmmmm Monte Carlo, Pliny, rain.... Had some 08 Norton Bodega Reserva Malbec. Still like. Edited October 4, 2011 by shellylh
Voltron Posted October 4, 2011 Report Posted October 4, 2011 Williamsburg Adapted from a recipe by Clif Travers of Brooklyn's Bar Celona. 3/4 ounce yellow Chartreuse 3/4 ounce dry vermouth 3/4 ounce Punt e Mes 2 1/2 ounces William Larue Weller bourbon 1 orange twist, as garnish Instructions: Stir all the ingredients, except the orange twist, over ice and strain into a chilled coupe. Add the garnish.
luvdunhill Posted October 4, 2011 Report Posted October 4, 2011 That's a big cocktail. I think Cynar might fit into that somehow as a sub. Nice!
shellylh Posted October 4, 2011 Report Posted October 4, 2011 Whoa, I didn't notice the 5/2 oz of WLW at first!!! Just finished off the last of my Creole Shrubb making an Avion anejo + Creole Shrubb margarita.
Voltron Posted October 4, 2011 Report Posted October 4, 2011 I had to steel myself to make annual fund phone calls for my daughter's school. I got pledges from everyone I talked to, so it worked! Now for another cocktail to celebrate!
luvdunhill Posted October 4, 2011 Report Posted October 4, 2011 Decided to use the rest of the Benedictine on a extra large Cocktail a la Louisiane, with Cocchi Torino and Handy and two bar spoons of St. George and Peychaud's. Yum!
Voltron Posted October 4, 2011 Report Posted October 4, 2011 This NYC borough Manhattan Variation was runner up when I went with the Williamsburg so Marc's Cynar comment sealed the deal as the next up. Little Italy Adapted from a recipe by Audrey Saunders of New York's Pegu Club. 2 ounces Rittenhouse 100-proof rye 1/2 ounce Cynar 3/4 ounce sweet vermouth 1 Luxardo cherry, as garnish Instructions: Stir all the ingredients, except the cherry, over ice and strain into a chilled cocktail glass. Add the garnish.
luvdunhill Posted October 4, 2011 Report Posted October 4, 2011 (edited) Nice! Almost made that one! Also, one for Jim and Shelly to try: The Kirkwood 1 1/2 oz rye 1/2 oz Punt e Mes 1/2 oz Cynar 1/2 oz St. Germain (Personally, I use 1/4 ounce here) 2 dashes grapefruit bitters Combine all and shake (recipe says stir, but I always shake my juice drinks) until chilled. Garnish with grapefruit peel. Edited October 4, 2011 by luvdunhill
shellylh Posted October 4, 2011 Report Posted October 4, 2011 (edited) The Little Italy and Kirkwood look excellent. I went with a classic Vieux Carre tonight. Marc seems to go through Benedictine a lot faster than I do. Edited October 4, 2011 by shellylh
luvdunhill Posted October 4, 2011 Report Posted October 4, 2011 Shelly, I need another cognac. I've seen that G-R. How does It compare with Maison Surrenne? (which we cannot get here, AFAIK)
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