Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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^^
Looks DELICIOUS!!! -
Frozen "Battle of Batida." I made the non-frozen version of this previously. For the frozen version:
-Fill blender half full of ice
-3 oz Pisco (or cachaca or rhum)
-3 oz coconut milk
-1 oz simple syrup
-1.5 oz lime juice (a whole lime)
-Blend and top with ground nutmegVery nice drink for the gorgeous weather we're having. Also, my wife was outside with our daughter and walked in on me making this, which made me feel like:
I've probably posted that before, but you can never watch it too many times.
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Pina….something!
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@organisys thanks for letting me know I'm not the only Girl Drink Drunk this sunday afternoon.
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Its no girl drink with the amount of Rum I add!
Not a real Pina Collada anyway, just what was in the cupboards…Great on a hot evening with a ton of ice...
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I
Bullet Bourbon. Originally tried in Burg und Shild while I was debating which jacket to buy.
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A Denver distillery, A. D. Laws, makes a pretty good Bourbon. Trying the bottled in bond. Not bad, makes a deece Manhattan with these ingredients.
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@mclaincausey That's my preference for manhattan vermouth as well. I pair it with a spicy, 90-100 proof rye generally.
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@mclaincausey That's my preference for manhattan vermouth as well. I pair it with a spicy, 90-100 proof rye generally.
I agree a spicy rye is preferred. Usually just good ole Rittenhouse for me.
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My very favorite is probably Handy but I can no longer justify it, especially when Rittenhouse is $20 a fifth. I went through a lot of it and Hibiki 12 year back when 8 could get them for $80 or less a fifth. Man those were the days…
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I’ve been paying just under $50 for the Pikesville,when I catch a sale. I think the High West Double Rye,or the Bulleit Rye are really good values. Speaking of the good old days,used to get the Van Winkle 12 year old Rye for $35 a bottle,then it jumped to $75 and now it’s just about impossible to find.
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Soooo good. Love this stuff! I should cellar a few bottles but I like drinking them instead.
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I enjoy smoky in mezcal and scotch (the wife does not appreciate it on my breath though), but you're right, this one is smooth and sweet. I think it's triple distilled, which is to credit for cutting some of the smoke from roasting the piñas. And of course the inclusion of corn plays a role too.
I think it would be a good starter mezcal for someone dipping their toes into the spirit.
More about the mezcalero and his process and other products here.
http://www.masmezcal.com/mezcalvago/producer-aquilino-garcia-lopez
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This is my current Mezcal rotation. The Siembra is the smokiest,and I sometimes just put a splash of it into a Tequila on the rocks with lime,called a Mezcalita.The Vida is OK,definitely not as good as the other two. The price for the Vago Elote is $59.99 out here,occasionally I catch a sale and get it for about $50,what does it cost in Denver?
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The Vida tastes like kerosene [emoji23] But if you see Del Maguey Chichicapa that one is really nice.
Elote would normally be about that but I picked this up for $46 from a new Total Wine that has great pricing at least for now. Pretty damn good deal. But not a great mezcal selection. The big ones like Ilegal, but really lacking given the strength they have for other wines, beers, and spirits in terms of selection. They did have Chichicapa though.
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Ginger Apple Fizz
-2oz Apple brandy
-1oz lemon juice
-1tsp maple syrup
Shake with ice, strain, and top with 3-4 oz of ginger beer (no need to measure, just double the volume of the drink)Nice and refreshing (although it's dreary out here), I was looking for something to use this ginger beer I have. Got it for a tequila/cassis drink, but haven't sourced any good cassis yet. This would be a good one to serve at a party: it's tasty, non-challenging, and there's plenty of room in the shaker for multiple drinks at a time.
Also note the improved picture, got a Nikon and used the Macro lens.
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Akashi Ume: a sweet plum whiskey. Smooth and sweet. Only 60 proof.
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Don't remember if I posted this previously, either way the pic is better this time.
I call this the "Revived Floating Corpse." It's a riff on the original corpse reviver, which I didn't love. This drink:
-2oz Apple brandy (I used the expensive stuff this time, not necessary)
-1oz Vermouth (like always, go with something actually good, not that Rossi that's been in your fridge for 6 years)
Shake with ice, strain, and then float about 1/4oz funky rum on top (this is a French Carib rum agricole)The original "Corpse Reviver" (supposed to be a hangover cure, because past people were badass):
-2oz Applejack (apple brandy)
-3/4oz vermouth
-3/4oz brandy
Stir with ice and strain
