Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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@pechelman Classis Alessi!
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I was making bleu cheese olives for some martinis the other day and realized that the pimientos I was pulling out to replace with cheese weren’t real chunks of pimiento, but a puréed pimiento paste held together with food additives. Not good! Does anyone have a good martini olive brand that they swear by?
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@seawolf the latest iteration of the aged gin negronis is not for purists! Back to equal parts, but I substituted a lemon twist for the orange and it seems to cut through the woodiness of the gin better.
On the subject of garnishes, I have nothing to contribute from experience on olives (I prefer my martinis with a twist) but Jack Rudy’s vermouth brined olives might be worth a try - their bourbon cocktail cherries are not cheap but but they are really good.
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@mclaincausey I await your review. I’ve never had a Pechuga,let alone a Mole Negro Pechuga.
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Threw together a mixed drink 1oz rye 1oz simple syrup top with ginger ale ice optional. Also for the simple syrup I used this ginger ale mixer I got for the holidays but I think a regular simple syrup would work fine. Side note: this was the drink I made post going out to the bar so it might need some more doctoring to make it drinkable if you know what I mean.