Hopefully the resort he’s at has menudo. Es la cura por la cruda.
Sent from my iPad using TGR Forums
Printable View
Hopefully the resort he’s at has menudo. Es la cura por la cruda.
Sent from my iPad using TGR Forums
All things considered I feel pretty good. 9am was a bit hazy heading to the ocean. Heading to the pool now for a cerveza.
Sangrita for the win
Monday in Nantucket I was at the Brotherhood of theives Day drinking to celebrate our fallen countrymen and women and saw Chartreuse on the bar.
I was done with my Mt Gay and tonic and told the bartender to make me whatever he kept the Chartreuse around for and he said " we just shoot it" so I ordered a beer and had my first shot of Chartreuse since Aspen in the 90s...
Attachment 460768Quote:
Originally Posted by zion zig zag
?
Those boys are old men now and would only make my hangover worse...
Necessitan Micheladas y mota
Trying this evening. Spanish restaurant reservations shortly.Quote:
Originally Posted by zion zig zag
‘’Mezcal is actually Spanish for Marlboro’’Quote:
Originally Posted by JimmyCarter
MF FACT!!!!!!!!Quote:
Originally Posted by Self Jupiter
Ahhh shit, I’m a hipster?
Speaking of Pierre Ferrand: the cognac is darn good
Just made up a new one. Well, for me at least. Probably already a thing. Anyway, give this one a whirl this summer:
Pour over a cocktail glass full of ice and stir the following:
2 oz Bourbon
1/2 oz Cynar
Top w/ Mexican Coke (it's the only Coke I actually like - real sugar, none of that high fructose corn syrup bullcrap)
Squeeze of Lemon
Luxardo cherry
Boom. Muy delicioso. You could probably do without the lemon and cherry to keep it simple, but it's just how I tried it this time. Bout to try round 2 that way and will report back.
^^
K. Reporting back. It absolutely needs the lemon. Too bland and boring without. Better with the cherry too but that's still more optional than the lemon. I def prefer my original recipe above. Carry on, soldiers.
Sent from my Pixel 3 using TGR Forums mobile app
Huh okay that sounds dope. Just a little Mexican coke. Sure, I'd fuck with that.Quote:
Originally Posted by MontuckyFried
Made a Martinez tonight with Carpano antica and Tom Cat. One of my go-tos.
also neufox if you're lurking here sorry buddy that IS your grinder and I'll get it in the mail to you next week, I swear to god.https://uploads.tapatalk-cdn.com/202...50a13ef825.jpg
Sent from my Pixel 6 Pro using Tapatalk
Summer evening:
https://uploads.tapatalk-cdn.com/202...fcf80aa222.jpg
I'm on the verge of something REALLY good here, but it still needs some tweaking. Attempt #1 was equal parts Suntori Toki whisky and Grand Marnier. Excellent but too sweet. Attempt #2 was 1.5 oz of the whisky and dialed it back to 1/2 oz. Grand Marnier. More balanced now but now missing a little something. I think next time I will add a twist of lemon and splash of club soda. Suggestions?
Attachment 465931
Vermouth, but might be overkill?
Sounds like you are going for something similar to the Man O war.
Sent from my iPhone using TGR Forums
Huh. You might be right! I haven't had one before, but with Jimmy's suggestion above, that's pretty much exactly what it is (except using the Japanese whisky as opposed to bourbon). I just looked it up. Might have to try that sometime. Must be the flavor profile I though I was dialing in. Man, it's nigh impossible to invent something clever and new these days. Haha.Quote:
Originally Posted by zion zig zag
You want lemon juice. Need the citrus to cut through the sweet.Quote:
Originally Posted by MontuckyFried
Yeah. Citrus, bitters, some kind of herbaceous flavors, really depends on what you want to bring out of the whiskey
Yuzu gets overused but it packs much citrus into little volume
Add a splash of Fanta
Anyone still posting on this one...
Messed around with a fun cocktail last weekend.. DId a fat wash on a mezcal and added some citric acid to some pineapple juice..
Ended up with a Chorizo fat washed margarita with acid adjusted pineapple juice and vanilla. Pretty damn tasty!
I definitely want to try some fat washing techniques
Thing #2 made some staghorn sumac simple syrup. I've only made a mocktail with it so far by adding to seltzer water. I like it. The recipe is a work in progress. He used fresh and invented his own recipe. I'm wondering if he needs to dry it first.
Smoky Black Manhattan
High West campfire whisky + Averna amaro (usual ratio), orange zest and a cherry. Lovely fall/winter sipper
I’ve really been on a Black Manhattan kick this year. Occasionally I’ll swap the Averna for Nonino (and flatten the ratio). Mostly I use Rittenhouse for that, but the Campfire is an interesting idea. Or just smoke the cocktail.Quote:
Originally Posted by ianpnw
Attachment 471093
Anyone have any experience with this? I have virtually 0 experience with gin.
Not sure on the specifics of the indigo, but a last word cocktail is great, as is a standard G&T, go to whole foods or harmons and grab some nice tonics.
Sent from my iPhone using TGR Forums
That plus Fever Tree elderflower tonic makes a good G&T.Quote:
Originally Posted by schindlerpiste
Art Shirk and I consumed a fair bit of his stock of that when I visited the compound. I drink my gin with Campari and it made a very pretty color. It tasted good and I had a hangover in the morning, so I'd give it a thumbs up.Quote:
Originally Posted by schindlerpiste
These last two suggestions are spot on. Elderflower G&T and in a Negroni
Sent from my iPhone using TGR Forums
Any more deets on the recipe, Doughnuts? I've only done a bacon fat-washed bouborn for PDT's Bacon Old Fashioned. Yours sounds tasty.Quote:
Originally Posted by Doughnuts01
Quote:
Originally Posted by schindlerpiste
^^^Quote:
Originally Posted by zion zig zag
That's been my experience. I like gin and this one is unique. Thing is, any time I try new gins I'm reminded that I like plain old London dry gin like Beefeater.
I am curious to try James May's new version of his gin, London Drizzle.
Tried one of these recently, and it was quite tasty:
https://punchdrink.com/recipes/artichoke-hold/
I was out in the city for work all night and had a huge dinner. Came home and made an awesome cocktail with Rye, luxardo and a splash of Frenet. Named it a night night.
But you all hate Frenet, so nothing to see here..
It’s an odd taste that’s all
Attachment 478577Quote:
Originally Posted by BmillsSkier