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Posted

Absinthe-minded Professor

1 oz. rye whiskey (1.5oz)

1/2 oz. Obsello absinthe

1/2 oz. Aperol

1/2 oz. fresh lemon juice

1/2 oz. agave nectar (.25oz)

Half-slice orange

Ice cubes

Tools: Boston shaker, strainer

Glass: cocktail

Muddle the orange slice in a mixing glass. Add remaining ingredients, shake well and strain into a chilled class.

I didn't have an orange to muddle so I added a dash of OJ. Sweet and absinthe-y is a bit odd. Claire likes it though, so I'm going to makes proper Sazerac for myself.

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Posted

wildebeest ass.

Dinner time!

Just split some Red Diamond Cab Sav 2008 with the gf and my sister, who's gonna stay with us for the next couple of days.

Posted

It implies Dubonnet, which is a fortified red wine with herbs and quinine (although there is now a Dubonnet blanc also). It is not a vermouth, but I guess I would go with something like Punt y Mes if I didn't have Dubonnet.

Posted

Mikkeller Coffee IPA....the Koppi Tomahawk x Odoo Shakiso this time...not the Tomahawk x Guji Natural...

I think I prefer the Guji....but the first sip of the Odoo was preferable...

Smuttynose Homunculus...good, but better on tap...

Posted

I tried the Stork Alaska Cocktail and thought it tasted a lot like gin and chartreuse. Not bad at all, but nothing more than the sum of it's parts for me.

I then made a nice strong Remember the Maine. Very nice.

Posted

I was too busy drinking an 8 Wired Brewing Company iStout last night to post about it. I liked it quite a bit and want to buy more. Tasty.

Damn Al, the description on the back of that bottle makes my mouth water. Was it really as roasty and bitter as the label stated?

Posted

had Life & Limb on tap...prefer it in bottles...

also had Sierra Nevada Homegrown Estate on tap...prefer last year's...

bottles of Founders Harvest...possibly even better than last year...

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