-Some of us graduated college and got jobs that pay us money.Quote:
Originally Posted by sledneckripper
-PBR is swill.
-Cuervo Gold is filtered diarrhea.
Now go back to being "core." Don't you have some thuper duper thledneck film to be in?
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-Some of us graduated college and got jobs that pay us money.Quote:
Originally Posted by sledneckripper
-PBR is swill.
-Cuervo Gold is filtered diarrhea.
Now go back to being "core." Don't you have some thuper duper thledneck film to be in?
Word. Best martini I've ever had went like this:
Two caps Hendricks
1 cap french appertif wine (forget the name, super sweet)
Normal pour of Cold River Vodka (made by friends in ME)
$$$$$
Quote:
Originally Posted by Flexon Phil
I think he's talking about bartenders who shake up the cocktail and smash up the cubes. Broken ice cubes = water in your drink. That's why stirring is way better, and why James Bond doesn't know what he's talking about.Quote:
Originally Posted by lemon boy
Really? I like stronger tasting gin in my martinis and lighter gin in my g & ts. More refreshing.Quote:
Originally Posted by Millsie
Nice move, doctor.Quote:
Originally Posted by lph
And sledneckdumbass- there's a time and place for everything.
Do you ask for PBR to be microwaved? I hear it's the shiznitQuote:
Originally Posted by sledneckripper
http://i14.photobucket.com/albums/a3...nt-hillary.jpg
.
Did ya catch that line in Casino Royale from the new Bond, when the bartender asked "shaken or stirred?", and the new Bond responded "Do I look like someone who gives a fuck?"
Tanqueray is my favourite gin so far. More taste than Bombay Sapphire, which is also a nice one. I rarely bother with the ice though. Too much work :)
I agree that a martini requires vermouth. If you don't like vermouth that's fine, but then you're ordering chilled, straight gin, not a martini.
Just because something is served in a martini glass doesn't make it a martini.
By the way, did anyone catch the story on--I think it was--20/20 about vodka? They called a few "vodka snobs" on the carpet by having them blindly taste several different vodkas at room temperature. There wasn't a clear winner, but the clear loser was Grey Goose, which, of course, many previously professed to be their favorite vodka! They also did a taste test using mixed drinks with vodka. Most people couldn't really tell the difference, but there definitely wasn't a preference for the higher priced vodkas at all.
I do that sometimes with my wife who comes with a set of very strong vodka preferences, she does better than me usually although on occasion I can trip her up. That said, she absolutely detestes potato "vodka" and nails me on that stuff every damn time.Quote:
Originally Posted by The AD
Also, straight vodka should be served at refigerator temp, not the freezer…which is not to say that I don't have some in the freezer.
But.....but....who the fuck drinks Vodka at room temp?
The point is any off flavors will be more readily detected at room temperature. Since the idea if vodka is to be tasteless, this is the best way to measure that characteristic.Quote:
Originally Posted by Benny Profane
Ahem, vodka is not supposed to be tasteless.
Yeah, werd.Quote:
Originally Posted by lemon boy
I guess I better not argue with someone in the Alco-Hall of Fame, but at the very least it shouldn't taste bad. In the 20/20 tests many people considered Grey Goose to taste bad.
But, seriously, if you want taste why would you drink vodka? It's kind of like arguing over what brand of bottled water you like best.
Yeah except the "new" Bond is actually the old Bond, or something like that! :confused: :confused:Quote:
Originally Posted by Benny Profane
I don't disagree about GG not being all that but it is also my opinion that selecting for only one temperature isn't a particularily revealing test, for any alcohol really. I think it is particularily unillustrative to test at a temperature that people rarely use in practice. Nobody would test cognacs at 56*s, nor white wines at 93.2*s. :rolleyes2Quote:
Originally Posted by The AD
And no, it isn't like arguing about bottled water, the differences in vodkas are much more pronounced. And then, obviously if you want more taste you can go into flavored vodkas, for which the base product is still very important.
To ruffle even more feathers, I have to laugh when whiskey snobs insist that the way to appreciate a fine example is neat, and even worse in a snifter. That limits the beverage's range too severely. The proper answer is with one or two cubes giving you nearly the full range from room temp-cold-slightly cut. :)
Tell it to Winston.Quote:
Originally Posted by The AD
benny-
I agree Reposado's good - but it's still more expensive than Sapphire
A known homosexual.Quote:
Originally Posted by cj001f
bah......
Churchill probably couldn't taste shit due to all those cigars he smoked.
Quote:
Originally Posted by lemon boy
Consider my feathers quite ruffled.
just wait till woodsy sees that, he might blow a blood vessel or something.
Meat Drink Nine Knows Things About Vodka
Turi
http://www.pinkiesonline.com/images/Turi_750.jpg
Those Estonians Know Things Too.
not reallyQuote:
Originally Posted by lemon boy
i fucking hate when people hand me wisky in a snifter
far too common these days
brown liquor goes in a rocks glass or highball glass depending on wether it is alone, a cocktail or a mixed drink.
or if in a dive bar, turkey goes in a shot glass (Juniors represent yo)
I think high proof bourbon is best with a coupla rocks, but like my scotch with a bit of cool water & naught else.
opens it up.
occasionally on the rocks, time & place ya know.
& Martinis are a cocktail, cocktails haver multiple ingrediants, even if you are just seasoning the glass.
straight liquor is straight liquor, winston & houdini be damned.
yes but they're wierd things, things that probably shouldn't be known and definitely shouldn't be shared. Alchemy is the devil's work.Quote:
Originally Posted by Odin
But but but….Quote:
Originally Posted by Woodsy
Brandy is brown, so is cognac and those certainly don't belong in a highball or cocktail glass*
Brine and twists are ingredients too, as are olives. :)
* Now, it is appropriate to serve a brandy gimlet in a rocks glass
I drank some 18 year old glenlivit straight out of the bottle over memorial day. Quite Neat.
I've been on the Vodka tip lately, but I can drink that stuff like it's going out of style.
I use the in and out technique on the vermouth... which I've been on the sweeter side. Pour it over the ice cubes, dump it out, dump in vodka, strain into chilled glass. I hate olives though, so always a twist or onion.
A proper drinking establishment will refuse to serve a fine whiskey over ice. They should serve it on the side if requested, but never ever should a single malt or a fine bourbon be treated like Dewars or Turkey.
That might be a good idea to put in someones drink who has pissed you off...Quote:
Originally Posted by Joey Bag O' Donuts
1) Gin Martini's need to be shaken. It helps release the fruity aromas in the alcohol.
2) Gin Martini's should have Vermouth, but just a drop. My favorite method is to pour a little bit into the glass, swirl it around, then dump it out before pouring the Martini back in.
3) Olive juice or a squeeze from a wedge of lime are better alternatives for Vodka.
4) I'll admit it, I don't like Gin and actually prefer foo foo Martinis like a Pinapple Upsidedown Cake.
Flame away...
Wow...this thing certainly grew some legs.
All you cocktail drinking nerds make me laugh. YOu all get waaaayyyy too much into the proper ways to drink liquor. It don't matter what type of glass it's in, it still gets you drunk and tastes good. The flavor isn't going to change because you put your whiskey in a rounded cup.
Like Odin said, I drink 24 year old scotch out of the bottle before and it tasted the same as sipping it out of some fancy schmancy scotch glass.
Was it tough telling your mom you're gay?Quote:
Originally Posted by StroupSkier
Brandy gimlet?Quote:
Originally Posted by lemon boy
After reading this thread too early at work, had to have one at the end of the day. Fortunately, it was at home with the kids, who wanted cocktails as well. Maraschino cherries and OJ for them, Marti.. well gibson for dad. Threw a last minute change to cocktail onions, just because. It wa sthe right call. Otherwise, garlic stuffed olives (from the santa barbra olive co.) is the norm.
Bombay Sapphire kept in the freezer (why chill it with ice?),a double shake in the bittle, a spray of vermouth to the glass from a mister, a slight splash of the onion or olive juice. Perfect just before dinner.
thanks for the reminder.
now I dont know the reality of itQuote:
Originally Posted by lemon boy
but I always placed brandy et al in the liqueur family, aka weak as shit
liquor is likker
80+ proof
brown liquor = wisky be it canadian, merican, scotch, irish what have you
the fact you even think brandy when I say brown liquor shows you been drinking to many of your sissy summer drinks.
& sled neck
go huff paint
I like booze in the right glass as it promotes authenticity. I also like booze out of the bottle.
But if I am going to sit on a leather chair with a cigar in my hand and a scotch in the other..... it better not be in a goddamn snifter.
don't like gin really.
makers mark, up or with a splash of v.
But Scotch Glasses are authentic!Quote:
Originally Posted by Odin
http://www.novascotiancrystal.com/im...m/photo448.jpg
:FIREdevil