Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
-
Brother, you didn't get it)) We call vodka white)
-
OK, got it now
-
good pick up @Tago-Mago. Some of these foursquare releases are becoming collectable,...................................if you can keep the cork in the bottle. delicious stuff.
-
@ddtrash said in Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails):
Some of these foursquare releases are becoming collectable,...................................if you can keep the cork in the bottle
hahaha, true. But I'd rather drink it tbh
-
Don’t have any maraschino but Leopold’s makes one and it would be fun to make a cocktail just with their spirited, but subbed amaretto cherry syrup in a Martinez and man oh man it’s so good. This vermouth is the best sweet vermouth I’ve ever had by far. It’s just a blend of Mathiasson Cabernet with some amazing distillates Leopold’s makes, so it’s a totally different sweet vermouth experience.
The summer gin is extremely citrus forward and cuts through the depth of the vermouth and amaretto.
-
Had a Caribbean themed dinner party with some epic rums last night…
Highly reccomend the Mars Wine Cake!
-
@pechelman made 4 cups of daiquiris for the party. 1 cup lime, 1 cup simple, 1 cup plantation white rum, 1 cup LROK. They were a hit!!!
-
While visiting a friend last night he had us try this mezcal, Clase Azul. We each had a shot. No expert on these drinks, I found it quite good. Strong smoky taste to it.
-
@motojobobo that would technically be a mezcal if we are using the original, broadest definition of "spirit distilled from agave," but that is normally called a tequila. If we use the above definition of mezcal, tequila would be a subtype of mezcal.
Today "mezcal" is, like "tequila," a controlled term, so in that sense it can't be applied to Clase Azul tequila. I am surprised to hear you picked up notes of smoke, because the tequila designation requires the use of autoclaves or ovens to roast the pinas of blue Weber agave plants. The smoke that mezcal is traditionally associated with comes from techniques such as using underground wood burning ovens to roast the pinas. And not all varieties of mezcals do that--some of them mirror tequila production techniques but they are in states that fall outside the tequila designation or use agave that isn't blue Weber.
Clase Azul is fine, but a lot of the cost is the bottle, and there are additives such as sugar. A fifth of Clase Azul is like $150 here in the states, and I could get 4 bottles of better, additive free tequila in less fancy bottles for that.
$0.02
-
I thought I could learn a bit about these spirits from you @mclaincausey . Thank you!
I thought it was quite smoky.
I won’t tell our host about how he paid more for bottle (which I’d find hard to use as decoration once empty) than liquid.
Perhaps next time I’m in Mexico I’ll ask you for one or two rec’s on mezcal or tequila.The journey is the objective.
-
-
@motojobobo they even joke about it in their marketing, people make lamps out of the bottles because they’re so beautiful. Maybe it was one of their mezcals if it had smoke but I expect the bottles to look like these ones: https://claseazul.com/clase-azul-family-mezcal
Either way I hope you try some more agave spirits. They’re so good!
