Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
-
@pechelman - tried it with 1/2 ounce of beefeater and its even better. Great tip, thanks man!
-
you're welcome @prpx
glad that worked outAfter I tinkered with this myself, I think I read somewhere and in a newer cocktail book that the creator of this spec missed including gin in the original printing but that it was always intended to be there. Forget where i read or heard that.
-
-
@mclaincausey I'm of the opinion that if you love scotch broadly, Lagavulin 16 is part of the "core collection" that everyone has a bottle, and replaces said bottle when it run out lol.
-
This martini was resplendent.
Sipping mezcal tonight. Derrumbes de Durango
-
if you like Negronis as much as I do, you might find these thoughts of interest: 1) the gin, ok there are variations, which can be interesting, but it's the (obviously necessary for the booze) but tastewise weakest part of the trio, 2) the amaro. ... it's the amaro, you can go very strong, very sweet, very herbaly, very anything, but it'll aways be the part you don't want to give too much room 3) finally there's the vermouth, IMO the most interesting part to create the negroni you want to consume at a certain place and moment. Recently I found this one. I like the tenderness and ease it gives to the composition. Here and now, perfect for me. You might want to try. (and I might have had 3-4 already).
-
I like negronis and boulevardiers, but they aren't ideal if you're trying to taste the gin or the whiskey, respectively, with the big flavors and ratios of the other ingredients. I wouldn't want to use a super nuanced gin or whiskey in one. Ymmv
-
@mclaincausey 1000% agree. Typically I go for very big, bold, unsubtle representations of those spirits like a tanqueray or rittenhouse rye for those cocktails or anything with another assertive modifier like campari. Though much like a martini or manhattan, ratios can be tweaked to preferences to let the vermouth or base spirit shine more.
-
Picking up the “Endo made me do it” conversation (Boulevardier strand), the red bitter component can make a surprisingly big difference. I’ve been playing with Campari and Rinomato Bitter Scuro (keeping Cocci Storico Vermouth di Torino and Michter’s US*1 Sour Mash constant). The Rinomato gives a much softer and rounder effect but lacks the distinctive Campari edge. This is the version with 50:50 Rinomato and Campari.
-
Riffing on a classic cocktail called the poet's dream I put this together to celebrate some family who just made it to Machu Picchu. I call it the The Incan Vision. 1.5oz pisco, .75oz dry vermouth, .25oz yellow chartreuse, 1 dash orange bitters, garnish with a twist of lemon.
-
Unnamed Speyside (Macallan) 12yr Single Cask
-
love hampden!
enjoy that @Tago-Mago
-
@pechelman I may have to dig deeper into Jamaican rum. We also have the Worthy Park Single Estate 12, which is fantastic as well
-
@mclaincausey a bottle of Fortaleza is akin to a bar of gold these days...haven't seen that in the PNW in about a year.
-
@Inorganic it was that way here for a couple of years but not hard to find now so maybe your luck will change.
I found a bottle of still strength in an Aspen liquor score behind a bottle of blanco. Was over the moon on that one. The cashier asked if I realized it was still strength and I exuberantly confirmed and he let me know it was the last one.
There are two other producers whom I esteem about at that level, and I know @Jett129 loves them as well:
https://www.tequilamatchmaker.com/distilleries/309-destileria-el-pandillo-s-a-de-c-v
https://www.tequilamatchmaker.com/distilleries/249-tequila-cascahuin-s-a
I haven’t had a sip from either of these that didn’t compete with Fortaleza in deliciousness.
-
@Inorganic I’ve heard it somewhere,possibly on this thread, that Fortaleza is like the new “Pappy” Rarely see it in the NY/NJ area. But as @mclaincausey rightly pointed out you can’t go wrong with anything from NOM1123 or NOM1579.
