Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
-
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).
-
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.
-
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.
-
-
-
Del Maguey Chichicapa Mezcal. The Islay (Mezcal) to your Speyside (tequila). So elemental, raw, smoky and delicious.
-
Yes! Chichicapa is my favorite of the Del Maguey mezcales. The bottle we're working on right now at the house is Pierde Almas Dobadaan. I like this one, but my fave Pierde Almas is definitely the Tobaziche. If you love mezcal, that's a label worth checking out, and I'm pretty sure it's increasingly available in the US.
-
I'll keep an eye out, thanks for the tip!
-
A friend bought me a bottle of Fireball for my birthday, Canadian whiskey and cinnamon, I'm about to give it a go.
-
It is terrible, but I'm not a big fan of cinnamon.
-
I like cinnamon, and I like this too. Reminds of a sweet I enjoyed as a kid.
-
Straight from a shot glass.
