Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
-
Next up, the Drunken Pumpkin…
What was written:
0.75 oz Allspice Dram (St. Elizabeth)
2 oz Templeton Rye (don't they know Templeton adds "flavor"? Weak)
0.5 oz lemon juiceShake and strain in a collins glass, top with Pumpkin/Apple cider (which I find to be 6 oz, like the last recipe). Also it's worth noting that this supposed pumpkin/apple cider probably contains "flavor."
What was done:
0.75 oz homemade allspice dram (see below)
2 oz Wild turkey 101 rye (the premier mixing rye of 2018)
0.5 oz lemon juice (missing from photo, because, you know, last lemon)
1 tsp simple syrup (my cider is bone dry, like all sugar is fermented out)Shake and strain into collins glass, top with dry apple cider, and a few grinds of nutmeg.
Much more successful than the last drink. Tart, but allspicey. A good late summer choice, or if you just feel like something different than straight dry cider.
I coulda hung out with Yul Brynner.
-
Found this incredible wild Gorse flavoured gin in Cornwall. I really enjoy a small batch gin or rum, and if I'm buying a really good quality spirit I personally don't want to mix it with anything other than maybe a little ice.
-
Today’s arrival. Some decent cassis that I can’t source locally. A 14 year old single barrel selection of Knob Creek. MGPs first house label.
Drink is a Kir Breton
2-3 tsp cassis
2 tsp apple brandy
12 oz very dry cider -
-
Oh boy…
-
What'd you get, @mclaincausey ?
-
What'd you get, @mclaincausey ?
Couldn't justify anything on that page but the place had tons and tons and tons of whisk(e)ys from around the world. Wound up going with a 12 year uncut Weller. This place (Jack Rose in DC) made me wish I were rich. I've never seen such a ridiculous catalog of booze.
-
I definitely can't afford to drink like that, either, lol. In DC it's probably our representatives and lobbyists rubbing elbows with them that are able to take advantage of it.
Back when I bartended, my favorite perk (and there were so many) was getting to try expensive and/or rare stuff I normally wouldn't even see.
-
I definitely can't afford to drink like that, either, lol. In DC it's probably our representatives and lobbyists rubbing elbows with them that are able to take advantage of it.
Back when I bartended, my favorite perk (and there were so many) was getting to try expensive and/or rare stuff I normally wouldn't even see.
First thing I ate here was chicken hearts in honor of said "representatives" of We the People.
That's a great perk. It wasn't long ago that I could afford, say, a bottle of George T Stagg. It's a shame that those days are long gone. Mezcal and tequila are next. I recommend stocking up.
-
Fortunately, I will always have a pipeline into Mexico for cheaper mezcal. My father-in-law brings us bottles all the time. His stepson knows the distributor of Alipús, so that's often what we get. No complaints. lol
Hopefully Marcia's green card renewal paperwork will get processed sometime in the next millennium and we'll be able to visit her family without fear of her not being allowed back in.
-
Nice!! Love Alipus. Hopefully the immigration stuff will get sorted favorably.
-
It’s going to be fine. Processing times are just even more glacially slow than usual because they’re spending all their resources separating families and what not…
Sent from my iPhone using Tapatalk
Despicable. Caging people like animals and tearing families apart. I had hoped we were better than that.
Back OT, check this shit out. $1.1M for a bottle of hooch distilled in 1926 and bottled 60 years later.
https://abc13.com/food/this-bottle-of-macallan-whisky-just-sold-for-$11-million/4405782/
-
Speaking of rare, this one’s getting tucked away until I can share with the son. I’d better hide it from myself…
Cassis Whiskey Sour
2 oz bourbon or rye
1 oz lemon (not pictured, last one)
3/4 oz cassis (next time I’d use 1)
1/2 oz simple (next time I’d use none)
1 egg whiteShake all but egg white with ice. Strain into glass, and dump ice. Add back to shaker and add egg white, shake. Strain. (Called “the reverse shake”)
-
Nice OF and agreed.
This is a stunning combination. I bite a chunk and swish some sauce. Delicious.
-
Hitting up the “Bourye” which is a mix of bourbon and rye. It’s straightforward but good. Note the “untucked” in the background.
-
"Bloody Bitter"
2 oz gin (preferably barreled, or earthy, like Letherbee Autumn release)
1 oz Creme de Cassis
1/2 oz angostura bitters
1/4 oz Orange bitters
1/4 oz Peychaud's bittersMy riff on the much-loved "Sawyer Cocktail." I think the Sawyer is technically a better drink, this one goes much more for the sweet/bitter interplay and is less balanced due to the lack of sour. I've messing around with cassis, and may make this one again. I highly recommend the Sawyer if you like gin and are looking for something truly different.
-
Old Forester BDay bourbon 2018. A different bottle than pictured previously, the other is getting put away for a while. Higher proof than past iterations, this one has some punch. Definitely best to pour it and let it sit for 20-40min. Very nice, though. Something like cherry bread pudding on the finish.
Worth the price of admission? Maybe not, but with these things the quality graph gets asymptotic: 50% more expensive for 10% better.
