Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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No.
Yet, the process that goes into making scotch is extremely arduous and takes a very long time. This causes potential supply to be much more limited than burgers, due to requirements for storage and creation of the raw spirit, let alone having it sit in a cask for at least 10 years. This stuff is single malt too, meaning it is produced at the one distillery (with limited production capacity) and there is not blended with other, lesser scotches to add volume.
So to an extent, the scotch is affected, but nothing like the Macdooglez. -
A must for bourbon and rye heads: http://www.gq.com/life/food/201311/bourbon-whiskey-family-tree?mbid=nl_daily4
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foxy, you've got a good taste!
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"Let's see, what shall I research? I could try to solve some kind of challenge or problem facing humanity… Too boring. Perhaps I could probe the mysteries of the universe? Naah, I'm not smart enough. Ooh, I know, I'll assess whether a fictional character could really drink as much as the author claims he did!"
http://www.npr.org/blogs/health/2013/12/12/250474378/if-you-drank-like-james-bond-youd-be-shaken-too
I assume someone or some people were paid for this exercise in pointlessness. And it is published in BMJ, an esteemed medical journal.
I hear next they'll be looking into the feasibility of Hugo Drax's space station and its cloaking device.
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The article I read noted that the research was done by reading the books at home, "in a comfy chair". They also mentioned that the BMJ's Christmas edition covers mostly offbeat studies. I'm guessing that the whole thing was unfunded and done mostly as a diversion from "real" research. Quotes from the paper itself seem quite tongue in cheek.
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^this dude cracks me up
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Quit ruining my rant Chris, can't you tell I want to be angry about this?
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Just picked up some habanero shrub from Bittermen's, some single estate Tequila, and some Gran Marnier. My guess is you can figure out where I'm headed here.
Some gin and rum libations will also be explored with the shrub. I will also be experimenting with Rittenhouse rye, two kinds of spicyness in some kind of variation on an Old Fashioned.
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I have my seasonal bottle of Havana Club Sept Anios…..happy as a Seul in shit now
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You Yanks can't buy Havana Club because of your beef with Castro right? Sucks to fall out with Fidel when his rum is soooooo good.
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Yessir, guilty as charged. Sazerac is my favorite cocktail in the whole world. Well, to be fair, that I've tried.
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Not at all. I use St. George absinthe, Rittenhouse (or Thomas Handy Sazerac if I can find it) and it is a special occasion), simple, Peychaud's, lemon. Sometimes I may toss in a little Angostura. I use chilled old fashioned glasses (two of them). Fill one with ice and set the other aside.
I put the simple (about a sugar cubes worth–careful not to overdo the sugar, sweet Sazzys are disgusting), a liberal amount of Peychaud's (a Sazzy should be notably red IMO, so 3-5 dashes), and the rye (a jigger) in the iced glass and stir it briskly with a bar spoon for a long time, maybe a minute but probably less than that. If I'm using Ango, I'll do 3 dashes of Peychaud's and 2 Ango. I rinse the other glass with absinthe and then drink that or louche it and serve it as a sidecar. I always make sure the glass is completely coated by rotating it. An atomizer would be ideal here. Then I strain the mixture from the iced glass into this glass, carve a piece of lemon rind off the lemon, express the lemon liberally over the glass (oils from the rind should be apparent to the eye and nose), and then discard the rind (some garnish, some throw it in. I strongly disagree with these practices, though a garnish is harmless).
A bouquet of absinthe, lemon, and rye, and hopefully a slightly syrupy mouthfeel. Damn. I'm thirsty now and I have rye.
