Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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that is a high price. however seeing as youre in norway and the price is the price…. your back is once again against the wall
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that is a high price. however seeing as youre in norway and the price is the price…. your back is once again against the wall
You’re right, it is what it is. On the plus side all those taxes pay for me to stay home with the kids at full pay for half a year.
You quite literally owe it to yourself
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If you’re in the mood for a rye this is a damn good one. Although for my own taste I prefer a high rye bourbon to this, even at a somewhat lower price point.
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In Park City for spring break. Buying local. Wearing my ducks.
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"Birthday Mint Julep"
2 oz Brandy
1 oz Rye
1 barspoon mint infused simple syrupShake with ice, strain into glass, rub mint between palms and rub around glass rim.
Alternately: Pour into a cup full of ice and stick a mint sprig and a straw in the glass. (A more standard presentation but I like my drinks boozy and simple).My birthday happens to coincide with the Kentucky Derby this year so I'm going a bit higher on the shelf for the liquor. This could easily be done with Courvoisier and Wild Turkey and not suffer unduly. The brandy is from CA and the rye from VA. I know it's more trendy now to make these with bourbon, which is fine, but I swear once you've tried brandy and rye together you won't be disappointed (plus I rarely mix my bourbon).
For the syrup, just make a 1:1 simple syrup, and then throw a bunch of rubbed mint into the pot once the heat is off. Leave it for an hour or so and then strain into a suitable vessel (I like a swing top bottle).
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A Willett “seconds” brand. My term, for a brand that the high volume distiller uses to bottle stuff that doesn’t make the cut in its “select” brands. Unlike other seconds, there’s nothing wrong with it per se, it just didn’t fit with the flavor/color/aroma/texture profile they were going for when they were pulling barrels to batch into their main brand. The only disadvantage is that these bottles are going to be inconsistent. This one happens to suit my tastes though. If you find a bottle of it I recommend taking the gamble (this one is going to be rare even for you stateside folks, probably going to have to be within a few states of KY to see it).
Edit: the brand is Pure Kentucky XO (yes, it’s silly)
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"Birthday Mint Julep"
2 oz Brandy
1 oz Rye
1 barspoon mint infused simple syrupThis looks like my kind of cocktail - happy late birthday btw dude!
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It be rhum weather, matey. Up first is the daiquiri, a real daiquiri, mind. The original daiquiri was like most cocktails: a short drink. That is, small and boozy. It was later morphed into the frozen abomination that probably isn't even popular anymore. Anywhoo, the original was with white rum, here I used aged rum agricole* (rhum). I think it's a valid substitution since the vast majority white rum we have available now is quite terrible and completely uninteresting compared to what was available turn of the century. Use a decent rum here, preferably not too dark ("dark rum" has some molasses/caramel added back to the white rum), and as funky as you can find. I also like Plantation 3 or 5 yr, and Smith & Cross (for maximum funk).
Daiquiri
2 oz Rum
3/4 oz lime juice (1/2 of lime was the original recipe)
1 barspoon simple (you can also muddle sugar with lime, but why bother)
Shake with ice, strain and enjoyNext up is the Beachcomber, which basically just subs the syrup out for triple sec and maraschino. It hides the rum a bit more (not good in my opinion), and in general lowers the booze factor. If I'm having a party I'll serve this to my guests and the daiquiri for me.
Beachcomber:
2 oz rum
1/2 oz lime
1 oz triple sec (or less, I used 1/2)
1/2 oz maraschino (or more, I dashed, probably added up to 1/2)
Shake with ice, strain and serve
*Rum agricole originated in the french Caribbean, and is rum made directly from the juice of the sugar cane, as opposed to molasses (the byproduct of turning said juice into raw sugar). The reason they started making it this way was due to the french switching to the sugar beet for sugar production, which obviously devastated the sugar cane value, and necessitated they use it in other ways.
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Just found a note on my phone, I think it was from last night. Just says:
Sazerac Rye possibly next bourbon
Anyone know if this is a good idea?
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Rye and bourbon are always a good idea. Sazerac rye is a fine one to seek out. You in US?
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U.K, there’s probably somewhere I can source it from just need to look.
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Just found a note on my phone, I think it was from last night. Just says:
Sazerac Rye possibly next bourbon
Anyone know if this is a good idea?
I'd say yes.
