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    Iron Heart Fall/Winter 2025 Collection Preview - Now Live

    Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)

    General Chat
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    • mclaincauseyM
      mclaincausey
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      Quit ruining my rant Chris, can't you tell I want to be angry about this?
      😉

      Think it, be it.

      last edited by 1 Reply Last reply Reply Quote 0
      • ohighyoO
        ohighyo
        Joined:

        Great Christmas drink. Johnnie and eggnog with cinnamon

        Wife made the picture fancy looking 🙂

        Slipping gradually into senility

        last edited by 1 Reply Last reply Reply Quote 0
        • mclaincauseyM
          mclaincausey
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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.

          Think it, be it.

          last edited by 1 Reply Last reply Reply Quote 0
          • Megatron1505M
            Megatron1505
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            I have my seasonal bottle of Havana Club Sept Anios…..happy as a Seul in shit now  😉

            Made in England, clothed in Japan, fed in America and drunk in Belgium !

            last edited by 1 Reply Last reply Reply Quote 0
            • seawolfS
              seawolf
              Mod Squad
              Joined:

              I just bought that habanero shrub for my brother-in-law for Christmas. Can't wait to hear how it is. I picked up some Catoctin Creek rye today. I'm going to make a nice Sazerac tonight. You like Sazeracs Mclain?

              “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

              @zeebeeleather

              last edited by 1 Reply Last reply Reply Quote 0
              • Megatron1505M
                Megatron1505
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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.

                Made in England, clothed in Japan, fed in America and drunk in Belgium !

                last edited by 1 Reply Last reply Reply Quote 0
                • seawolfS
                  seawolf
                  Mod Squad
                  Joined:

                  Just went back and re-read the thread…. You do like Sazeracs. What a wonderful cocktail.

                  “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                  @zeebeeleather

                  last edited by 1 Reply Last reply Reply Quote 0
                  • mclaincauseyM
                    mclaincausey
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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.

                    Think it, be it.

                    last edited by 1 Reply Last reply Reply Quote 0
                    • seawolfS
                      seawolf
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                      Would you mind sharing your process or recipe?

                      “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                      @zeebeeleather

                      last edited by 1 Reply Last reply Reply Quote 0
                      • mclaincauseyM
                        mclaincausey
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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. 🙂

                        Think it, be it.

                        last edited by 1 Reply Last reply Reply Quote 0
                        • seawolfS
                          seawolf
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                          Mine is very similar. I muddled a sugar cube with a splash of water, and 5 dashes of peychaud's.  I don't have absinthe so I subbed sambuca. I'll pick up some Pernod or absinthe soon though. Serving glass chilling with ice. Mixing glass also with lots of ice. Pout out serving glass ice, coat with sambuca, express lemon, strain mixed drink into glass and boom! The rye I'm using is 100% rye which I find very revealing about what rye brings to a mash bill. I also have a bottle of Hudson Baby Bourbon that is 100% corn and is also very revealing of the grain.

                          Thanks for sharing your process. Such a great drink.

                          “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                          @zeebeeleather

                          last edited by 1 Reply Last reply Reply Quote 0
                          • mclaincauseyM
                            mclaincausey
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                            Yeah when I use cubes I muddle the cube with the bitters.

                            Agreed on rye. Bourbon is way different, the spiciness of the rye is important, though Ferrand 1840 can be subbed for what I call an "antique" Sazerac. Since it is designed to be a reproduction of 19th century cognac it is perfect if you're trying to reproduce Mr. Peychaud's original recipe instead of Thomas Handy's rye version. A lot of New Orleanean places insist on Sazerac Rye (fine by me) and Herbsaint (less fine). Herbsaint was an artifact of a ridiculous absinthe ban, and to my palate absinthe is far, far better than Herbsaint (which is an anagram for "absinthe" but not as good IMO).

                            Think it, be it.

                            last edited by 1 Reply Last reply Reply Quote 0
                            • mclaincauseyM
                              mclaincausey
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                              Two parts reposado tequila, one part triple sec, habanero shrub, simple (not needed in the future), hop bitters, ancient Chinese secret Sichuan peppercorn bitters, ginger crystals. I think I'll call this one Chino Latino. It's nice.

                              Think it, be it.

                              last edited by 1 Reply Last reply Reply Quote 0
                              • seawolfS
                                seawolf
                                Mod Squad
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                                Looks great!

                                “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                                @zeebeeleather

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                                • mclaincauseyM
                                  mclaincausey
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                                  Thanks it was. This one is better!

                                  Rittenhouse rye, simple, ancient Chinese secret, habanero shrub. I'm gonna call it East Meets East since the rye is an east coast style rye and the ancient Chinese secret is Eastern.

                                  Think it, be it.

                                  last edited by 1 Reply Last reply Reply Quote 0
                                  • Finn666F
                                    Finn666
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                                    what it do Ohighyo? 😉

                                    my room mate texted me this picture, just to let me know what was waiting for me…what a bastard 😃

                                    last edited by 1 Reply Last reply Reply Quote 0
                                    • ohighyoO
                                      ohighyo
                                      Joined:

                                      Here it goes, down in my belly

                                      Slipping gradually into senility

                                      last edited by 1 Reply Last reply Reply Quote 0
                                      • mclaincauseyM
                                        mclaincausey
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                                        Think it, be it.

                                        last edited by 1 Reply Last reply Reply Quote 0
                                        • mclaincauseyM
                                          mclaincausey
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                                          Think it, be it.

                                          last edited by 1 Reply Last reply Reply Quote 0
                                          • D
                                            demonito
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                                            Single malts always

                                            last edited by 1 Reply Last reply Reply Quote 0
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