mikeymad Posted March 4, 2011 Report Posted March 4, 2011 Nice wine run.... and pretty drink Jim.... Just nosing the grain whisky to death... Cheers,
Dusty Chalk Posted March 4, 2011 Report Posted March 4, 2011 Tried the Moylan's Irish style Amber -- very good.
naamanf Posted March 4, 2011 Report Posted March 4, 2011 Welcome back home young man, now continue drinking! Very nice selection Will do sir!
luvdunhill Posted March 4, 2011 Report Posted March 4, 2011 A few items. Not sure the proper sherry or port for cocktails, so I guessed. Also not sure how long these last and whether or not they should be refrigerated? Looking for some sherry / port schooling!
mikeymad Posted March 5, 2011 Report Posted March 5, 2011 Six grapes is just fine port for mixers. I have had it last for several weeks without too much degradation - I would not fridge it. Not sure about sherry, would look for others advise (but I would treat it the same and see what happens)... Cheers, Mikey
manaox2 Posted March 5, 2011 Report Posted March 5, 2011 Taste test between Bell's Hopslam and Terrapin Rye Squared. Rye Squared puts the Hopslam to shame. Stone Ruination is even better I think. Its making me look forward to trying out the DFH Squall IPA soon.
shellylh Posted March 5, 2011 Report Posted March 5, 2011 (edited) Rahr and Sons Winter Warmer Bourbon Barrel Aged Ale (Forth Worth, TX brew) and Sierra Nevada 30th Anniversary Grand Cru. Both very good! (I didn't have a camera with me so I stole these pics off that internet thingy.) Edited March 5, 2011 by shellylh
luvdunhill Posted March 5, 2011 Report Posted March 5, 2011 Cuba Libre 2 oz rum 1/2 lime, juiced and retained Cola Combine over ice and served.
Voltron Posted March 5, 2011 Report Posted March 5, 2011 Darkside * 2 1/2 ounces gin, preferably Plymouth brand * 1 ounce Barolo Chinato * 3 dashes Peychaud bitters * Twist of lime peel * 1 whole star anise (optional) Directions: Fill a mixing glass two-thirds full with ice, then add the gin, Barolo Chinato and bitters. Stir vigorously for 30 seconds, then strain into a cocktail (martini) glass. Twist the lime peel over the drink, then drop it in, along with the star anise, if desired.
Voltron Posted March 5, 2011 Report Posted March 5, 2011 Cuba Libre 2 oz rum 1/2 lime, juiced and retained Cola Combine over ice and served. This is a very good Cuba Libre recipe if you want a lighter true cocktail, but if nothing else I like to add bitters to the usual recipe: CUBA LIBRE Adapted by Isidro Gutiérrez for Town at the Chambers Hotel 3 ounces Coca-Cola 1 ounce rum 1/2 ounce gin 2 dashes bitters 1/4 lime Dash of club soda Mix the Coca-Cola, rum and gin in a highball glass. Add the bitters, and squeeze in the juice from the lime. Top off with the club soda to add bubbles. Yield: 1 serving.
luvdunhill Posted March 5, 2011 Report Posted March 5, 2011 (edited) Thanks Al! The ginger and botanicals from the Fentimans perhaps serves similar purpose here, because this really works! This and the S&C old fashioned should be on a certain person's try list Oh and you all need to try the Savoy Manhatten No. 1 Edited March 5, 2011 by luvdunhill
Fitz Posted March 5, 2011 Report Posted March 5, 2011 Taste test between Bell's Hopslam and Terrapin Rye Squared. Rye Squared puts the Hopslam to shame. Stone Ruination is even better I think. Its making me look forward to trying out the DFH Squall IPA soon. Never had the Hopslam but I like me some Terrapin. It's nice having it local and easily available everywhere.
luvdunhill Posted March 5, 2011 Report Posted March 5, 2011 Pink Gin 3 oz Plymouth 3/8 tsp angostura Shake (stir) and serve So, I didn't care for this one the first time around. Dr. Cocktail goes on and on about the importance of Plymouth. Well, he's right. This is a completely different drink. Nice!
Fitz Posted March 5, 2011 Report Posted March 5, 2011 Okay calling for advice from the wise mixologists here: if I were to buy one gin for general purpose drinking and mixing, which should I try to procure?
morphsci Posted March 5, 2011 Author Report Posted March 5, 2011 Nice Cuba Libre Marc. Take it you like the Fentimans. That is an awesome picture Al. I need to pick up some Mexican coke and try your Cuba Libre recipe. Decided to finish off the Rendevous rye in a Brooklyn Cocktail 2 oz Rendevous Rye 3/4 oz Dolin Dry Vermouth 2 tsp Amer Boudreau 2 tsp Luxardo Maraschino Stir, strain and into a cocktail glass. Garnish with an orange twist or cherry; dealers choice. Ummm, I really like this cocktail.
Edwood Posted March 5, 2011 Report Posted March 5, 2011 (edited) Just cracked open a Growler from Stone Brewery. Highway 78 Scotch Ale Too bad they only last a week, tops. I'd stock up more. Actually, more like too bad Stone Brewery isn't closer to where I live. 2 hrs drive is not too bad though. Edited March 5, 2011 by Edwood
luvdunhill Posted March 5, 2011 Report Posted March 5, 2011 Ummm, I really like this cocktail. Agreed. Have you tried the Creole or this one, which is between the Creole and the above: NIRVANA COCKTAIL 2 oz Rittenhouse 100 proof bonded rye 1 oz Amer Picon ¼ oz maraschino liqueur ¼ oz Benedictine stir and strain garnish with orange twist if desired
The Monkey Posted March 5, 2011 Report Posted March 5, 2011 Manhattan, then Brooklyn--both with High West 16. Screw the rest of the boroughs--moving on to Eagle.
The Monkey Posted March 5, 2011 Report Posted March 5, 2011 Okay calling for advice from the wise mixologists here: if I were to buy one gin for general purpose drinking and mixing, which should I try to procure? Bluecoat.
luvdunhill Posted March 5, 2011 Report Posted March 5, 2011 Okay calling for advice from the wise mixologists here: if I were to buy one gin for general purpose drinking and mixing, which should I try to procure? I'd vote for Tanqueray. You can get it in a 375 mL so it ends up not being a huge investment. I still think it is "the dry gin". YMMV, as I'm still a young apprentice in this art.
Fitz Posted March 5, 2011 Report Posted March 5, 2011 Alrighty then, I'll keep an eye out for either of those when im at the store tomo, thanks!
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