Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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Well what a great Christmas gift from the wife. Bottle 108/120 of a coyote mezcal made in a tiny batch in a small Palenque in the wooded hills of Oaxaca. Coyote is a cultivated sub-variety of agave Americana oaxacensis that takes anywhere from 16 to 20 years to mature, and looks like this:
The piñas are ground by hand and distilled in clay pots. I'm almost afraid to open this one.
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Daiquiri (not pictured: lime)
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God help me.
AM update: I do indeed have the rattle skull. Amaretto to the rescue!
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Muddler? I hardly know her.
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Had my local liquor store track this down for me,and got 2 bottles. It’s really great. Not overly oakey for a 13 year old,and not too hot for a cask strength bourbon. It has 84% corn in the mashbill,so it’s on the sweet side which is OK with me. A good sipper neat or on the rocks. I paid $59.95 which I thought was reasonable. There hasn’t been an Old Scout release in a while,which is another reason that I’m so excited about this one.
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Any of you drink liqueur? I never drink hard liquor but I have tried limoncelo liqueur before and really liked it. Not sure how you would categorize liqueur but I like the sweetness and the strength. I came across a one man company in Vermont and the guy makes maple syrup liqueur which piqued my interest. Any of you ever try this before?
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^classic
If you're into one with less sherry but more young & smoky character the 8 YO is pretty decent as well.
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Pasted from Instagram so forgive the hash tags.
The original #sazerac used #cognac instead of #rye in the mid-1800s and was sold as a tonic for stomach ailments (I say hangovers) by the #Peychauds, who made the bitters from a family recipe from their Haitian ancestors and sold the "medicine" in their apothecary. A blight struck cognac grapes and made cognac rare, so Maryland-style rye replaced cognac in the tonic. They also would have used true #absinthe and not the later official rinse #herbsaint (a pastis lacking wormwood and named after an anagram of "absinthe," which became banned until recently). I bought some cognac to cook with and figure the original, lesser version of the Sazerac was a perfect way to get rid of it. A really good way to make this drink is with Pierre Ferrand 1840, which is a cognac styled for the period. A really good way to make a sazerac is with Rittenhouse Rye and real absinthe. -
Woodinville Rye, Washington state. Picked this up while visiting the in-laws about a year ago. Didn’t visit the distillery unfortunately but this stuff is very nice. Definitely on the herbal side of the rye spectrum (cinnamon, clove, dill, etc). If you’re in their distribution range give it a try.
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A really good way to make a sazerac is with Rittenhouse Rye and real absinthe.
Arguably the best whiskey cocktail. I'm very skeptical of most bartender's ability to make a decent Old Fashioned, so I usually end up ordering a Sazerac because I feel like there's less room for interpretation and fewer bad habits that come out in the drink. I can't tell you how many times I've seen an Old Fashioned made by muddling oranges and crappy cherries, filling the glass with ice, and topping it off with club soda. No thank you.
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A really good way to make a sazerac is with Rittenhouse Rye and real absinthe.
Arguably the best whiskey cocktail. I'm very skeptical of most bartender's ability to make a decent Old Fashioned, so I usually end up ordering a Sazerac because I feel like there's less room for interpretation and fewer bad habits that come out in the drink. I can't tell you how many times I've seen an Old Fashioned made by muddling oranges and crappy cherries, filling the glass with ice, and topping it off with club soda. No thank you.
Exactly. They'll as often fuck up a Sazerac as give you a blank stare when you order it, unless you're somewhere with a proper bar program, but at least there's less TO fuck up. Even aside from that, I find it to be the best damn cocktail there is.
I remember the bartender at Mountain Standard in Vail expressed lemon rind over my Sazerac and then discarded the rind instead of throwing it in. I could have kissed the man for knowing even that little detail of how to REALLY make the drink.
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Knob Creek vertical tasting. 10, 12, 13, 14 year single barrel, barrel proof. 12 is the best, 13 is darn close. 10 underdelivers on the nose. 14 is over oaked.
