Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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Love that whiskey. Had the pleasure of meeting Dave Perkins,the owner,at Whiskey Fest a few years ago. Really interesting guy. Easy to find around here. You also know that the 2 whiskeys that make up Rendevous Rye are not from Utah,and that they’re sourced and blended in Utah.
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If I recall they’re Kentucky ryes they acquired while their own whiskies are still aging. I could be thinking of another distillery though. At any rate, it makes for a fantastic Sazerac. Sadly I’m all out of Peychaud’s.
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If I recall they’re Kentucky ryes they acquired while their own whiskies are still aging. I could be thinking of another distillery though. At any rate, it makes for a fantastic Sazerac. Sadly I’m all out of Peychaud’s.
This is correct, High West is sourced. Carefully sourced for sure, but nonetheless.
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More local hooch. The apple brandy is smoked before distilling. It makes for an interesting drink, far more mezcal-like than brandy. Not to experienced with mezcal or making drinks from it, so will need to experiment on something it works in. Gin is nice, imagine something halfway between Hendricks and tanqueray and then barreled. Floral notes are toned down a bit and spices (cinnamon, cayenne) are heightened. I tried the unaged version as well, but thought the barreled one was a more unique addition to the bar.
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The gift of booze, always a good decision.
The Sawyer
2 oz Gin
1/2 oz lime
1/2 oz simple
1/2 oz Angostura
1/4 oz Peychaud's
1/4 oz Regan's
ShakeThis is a good off tempo cocktail for when you want something different. Either that, or for making the "guest who's drank it all." As you can see it's extremely heavy on the bitters, but it works and isn't off-putting. I used the gin shown, and think a barreled version does best here. There is still the ginny floral/spice, but the mellow sweetness from the barreling softens the initial bitters punch. The finish belongs solely to the bitters. On the whole, a nice sipper; the staying power of the bitters keeps you company between swigs.
Apparently this one is named after the daughter of Wiley Dufresne, the "molecular gastronomy" pioneer.
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Very nice. A great option for sipping or cocktails.
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@Megatron1505 @Jett129 I brought some Jameson Caskmates home from Ireland recently, I’m glad to see I made a good selection!
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It’s a beautiful smooth whiskey, great for a relaxing evening drink.
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In England it’s £24.
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Usually a bourbon guy, but this is really enjoyable
Sent from my iPhone using Tapatalk
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I have defeated the smoked apple brandy. This one was proving difficult to assemble into a decent cocktail. The apples are smoked before fermenting so it plays far more like a mezcal than it does a brandy. So any cocktail that calls for brandy or applejack is out. But, it's also sweeter than a mezcal, being as it is an apple brandy. So, it failed in most applications I tried, either too sweet or far too smoky.
However, I believe I have achieved perfection with this one…
As-Yet-Unnamed
1.5 oz Reposado Tequila*
1.5 oz Smoked Apple brandy (Baltimore Whiskey Company)
1 oz lime juice
3/4 oz simple
1 egg whiteI use the "reverse shake" method for egg white drinks:
-Shake everything but egg white with ice
-Strain, and dump ice
-Return to shaker, add egg white
-Shake the bejeesus out of it
-Strain into drinking glassI ran out of limes and started using lemon, which didn't injure the drink much, although limes are better.
I realize that the main triumph here is finding a delicious application for a completely esoteric ingredient, and as such it is almost completely irrelevant to everyone else. However, if there is one broadly applicable lesson here: egg white will solve your cocktail conundrums.
*This Don Julio 70 is reposado that is re-distilled, so it's probably smoother and more expensive than necessary, but it was a gift and the only tequila I have on hand so it's in my cup
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Just in from NY:
Cost a pretty penny, but I’ve enjoyed their books and felt the need to sample their product. Got their barrel strength bourbon and their bottled in bond bourbon.
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A Polish vodka that my assistant at work described as “shit”, but I like it
