Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)

[seawolf]

@Jett129 According to to a blog I found, it's sometimes called a "snit" and here's its origin (allegedly):

"In the 1950s vodka was scarce in the US mostly due to some shenanigans in Russia. Because of this, a relatively new drink, the Bloody Mary, was missing a main ingredient. Minnesotans, long known for their heartiness, gumption, and fondness for plaid, did not take well to the idea of not enjoying a bloody mary before going out to cut massive ice cubes out of the lakes. Creatively, they began making bloody marys with beer, something that was not experiencing a supply problem. Likely they used Hamm’s or Grain Belt or other locally available beers.

But here’s the thing. The cans were typically 10 or 12 oz. of beer. To ensure ideal deliciousness of your bloody mary, you don’t want the entire beer in your drink. Minnesotans are also, let’s say “thrifty”. They wouldn’t want the extra beer just tossed out or wasted somehow. So the bartender would empty the rest of the beer can into a lowball or large shot glass and serve it to you with your bloody mary. The snit is born."

[endo]

[pechelman]

That citrus juicer is so cool @endo

[endo]

️

[seawolf]

@pechelman Classis Alessi!

[Jett129]

@seawolf Thanks for going down the rabbit hole and digging that one out,true or not.

[seawolf]

@Jett129 I've always wondered, and true or not, at least now I've heard one possible origin.

[jfox1980]

Such a great sipper or for making old fashioned and Manhattans

[ARNC]

Possibly my second favourite type of delivery (after IH, obviously)!

[seawolf]

That gin sounds really interesting!

[ARNC]

@seawolf I have some ideas …

[jfox1980]

Sweetness on the tongue!

[jfox1980]

Cheers!

[ARNC]

@seawolf well this was certainly worth the experiment! It definitely falls somewhere on the Negroni-Boulevardier axis, but has its own unique character.

[seawolf]

@ARNC that seems like an ideal cocktail!

[ARNC]

@seawolf I’ve tried two versions - first equal parts, second upped the gin to 1.25 plus added 2 drops of Bob’s chocolate bitters - not sure which I prefer so might need more experimenting on another day.

[seawolf]

@ARNC definitely more experimenting! Chocolate bitters in a Negroni is chef’s kiss

[Jett129]

@seawolf Recently made an old fashioned with chocolate bitters. Really good.

[seawolf]

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?

[ARNC]

@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.