Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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@Inorganic Doesn’t surprise me at all. My neighbor is friends with the owner of a liquor store and over the years he’s been selling him bottles of the Pappy Van Winkle stuff ,at MSRP,whenever it came in. I think a lot of store owners do that as the resale value is insane. One store near me puts all the Buffalo Trace collection on sale at MSRP and people camp out to get it.
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This is what we in the business call a great haul.
¡Dixeebe!
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@mclaincausey Really love both of those,both really different. From 2 of my favorite distilleries. Volans from Nom 1579 and the Cascahuin from Nom II23. If you ever see ArteNom Tequila 1579 or 1123 just buy them you will not be dissapointed.
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I meant to tag you because I think you recommended the Cascahuin and hipped me to it, so thank you @Jett129 I love that they use a tahona and can’t wait to try.
The Volans, recommended last night by a friend, apparently is made thusly:
- Cooked for 22 hours at 94 degrees, then cooled for another 24-36 hours.
- Aerated and oxygenated for smoother finish; this process helps evaporate the less desirable compounds in the tequila and bring out a truly clean & smooth finish
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@mclaincausey I,currently,have both at home. The Volans reposado is also especially delicious. A few years ago you had posted a picture of the tequila selection at your liquor store and when I noticed the Cascahuin,which at the time was unavailable to me,you,generously, offered to send me a bottle. One of my local stores is currently going tequila crazy and has close to 300 different ones from the dreaded Casa Amigos to highly coveted Cascahuin.
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Exactly my recollection, and I filed the label away in my head, and here we are!
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@mclaincausey These are the tequilas I was telling you about. I think you’d flip over the 1123 as it’s been slightly rested in wet Mezcal barrels. One of my all time favorites.
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Thank you. Sampled the others last night and mightily impressed.
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@goosehd @ARNC @Autorotate @Alex
Not too long ago you made some input on Negronis (different threat, but I thought it works better here), and since I'm an obedient scholar of this forum I tried out some of you suggestions last night.
Best tuning IMO was to alter the proportion gin:vermouth:amaro to 2:2:1 and add some lime squeeze. (thx @Autorotate!)
And I really like versions with the Cocci (vermouth) and Lucano (Amaro). Still have to try with Aperol.
Thanks for your suggestions!
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@endo very cool man! Cocchi is excellent, readily available to me and not that expensive. Looks good on the bar cart, too.
Funny thing, I did “Dry January”. I was feeling great, so decided to do “Dry February”. Well here we are today, and I decided to do the whole damn year. At this point, my motivation is just to say I did it. Kinda like one would rationalize training for and completing a marathon.
It’s been EASY! However, we are at a wedding in wine country this weekend - visiting wineries, always eating incredible meals… the temptation is real! And get this… the bride was born in 1983, and the father of the bride, a San Francisco wine broker, saved 10 cases of 1983 Château Lafite Rothschild to be served on her wedding night. I was determined not to break… but that’s not to say a tear of regret/jealousy might have slid down my cheek. -
Oh, that'll be hard @Autorotate but great you're doing it. I did kind of a dry year a few years ago (when I turned 50). Six months none, and then 6 months only very rare occasions (like 3-4 times). It was a good experience, and most of all interesting that during that year I didn't miss much. On the other hand I didn't want to stay completely sober the rest of my life. So now I'm basically where I was before, but I'm telling myself that I'm enjoying it more consciously.
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@endo that’s exactly where I want to be. I LOVE having an occasional drink. If I could limit it to special occasions and memorable times (a challenge for me!) then the imbibing experience wouldn’t be too watered down (zing!)
And I concur… I haven’t really missed out on anything. -
@natehate said in Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails):
during one of the lock downs i started getting into classic cocktails
then that transitioned into tiki cocktails
now i have an obscene amount of booze on my shelves
and equipment, syrups, bittersAre you me? I did the same exact progression.
Don't judge me;
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Whiskeys
Jameson’s irish whiskey
Jameson’s 12 year irish whiskey
Monkey shoulder scotch
Green spot irish whiskey
Bulleit bourbon
Bulleit rye
Rittenshouse rye
Glenmorangie Sherry cask scotch 12 year
Buffalo trace bourbon
Michters American whiskey
Old forester bourbon
Wild turkey 101
Four roses single barrell
1792 small batchRums
Mount gay
El dorado 12 year
Flor de cana 7 year
Plantation xaymaca
Plantation 3 star
Appleton 12 year
Appleton signature
Lemon hart & sons 151 x2
Wray and nephew 151
Bacardi white
Sailor Jerry
Kraken
Saint James rhum agricole x2
Goslings black seal
Havana club original 3 year
Bacardi 8 yearVodka
Tag 5Gin
Beefeater
Plymouth
Bombay sapphireTequila
Espolon blancoOther stuff
Disaronno amaretto
St germain elder flower
DOM Benedictine
Labbe francois Cassis
Mc Guinness Creme de cacao
Luxardo maraschino
Luxardo Sangue morlacco
Mc Guinness blue curaçao
Chambord
Meaghers triple sec
Kahlua
Dillions absinthe
Courvoisier vs cognac
Pierre ferrand dry curaçao
Bols apricot brandy
Picard pastis
Campari
Martini sweet vermouth
Martini dry vermouthpics on the weekend, needs a cleaning
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I'd like to spent an evening with both of you @pechelman & @natehate
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Need to up your gin game there @natehate !
If you fancy a new one, I would recommend looking into Monkey 47 - top, front and centre in @pechelman ’s vast array.#JustStopCrocs
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@pechelman I can’t judge anyone who has Cynar in their lineup (except positively)!
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Cynar's definitely a favorite of ours too @ARNC. One of my favorites with it is called an artichoke hold. It's also great replacing the St. Germain with an apricot liquor to make something I called an Aprichoke Hold.
Another Cynar favorite is the Bitter Guiseppe. It's good as this recipe states, but I've always made it with a .5oz of a london dry gin in addition. It works so well and gives the drink a bit more character and abv. I think Toby Maloney also printed it this way in his new Bartender's Manifesto book iirc.
As for gin, the Monkey 47 is great stuff, especially for a martini, but my favorite gin for cocktails is to do a 50/50 split of regular old beefeater and tanq. Pulls a card from the tiki style to blend different aspects of base spirits. Other than that, really like the botanist, Plymouth, and ransom's old tom which makes my favorite martini.....though I'm not a martini fan in general.
