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I have a drinking problem...can't figure out what to drink...


Dusty Chalk
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  • 5 weeks later...

Found my liquor store, but I'll have some real problems with what to buy there. Best scotch and bourbon selection I've ever seen. They have about a 6 foot stretch of shelf with nothing but cask strength rare bottles, from companies like Spirits of Scotland. Prices are more than reasonable as well, for example the Glenrothes 1985 is $90.

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  • 2 weeks later...

Need some help this evening. Here are the general ingredients I have to choose from:

Bourbon

Rye

Vodka

Absinthe

Gin

Tequila

Vermouth (Dry, Sweet)

Cointreau

Triple Sec

Creme de Cacao

Creme de Cassis

Angostura bitters

Cherry bitters

Orange bitters

Maraschino cherries

Lemon juice

Lime juice

Grenadine

Simple syrup

Seltzer

Soy sauce

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I was taught that a true Long Island Iced Tea is seven (?) white liquors with no sour, tea nor cola, and the taste can be quite convincing. I say, experiment until you figure out the right proportions. Something like

- Vodka

- Tequila

- White rum

- Triple Sec

- Gin

- Vermouth?

Here's a recipe (or two) that utilizes only lemon juice and simple syrup.

This is a good "at-home" experiment, because they have to add mixer of some sort in bars.

Edited by Dusty Chalk
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Need some help this evening. Here are the general ingredients I have to choose from:

Bourbon

Rye

Vodka

Absinthe

Gin

Tequila

Vermouth (Dry, Sweet)

Cointreau

Triple Sec

Creme de Cacao

Creme de Cassis

Angostura bitters

Cherry bitters

Orange bitters

Maraschino cherries

Lemon juice

Lime juice

Grenadine

Simple syrup

Seltzer

Soy sauce

Is if hot there tonight? You have various margarita options, a bourbon or rye Sidecar, or you could make any number of cocktails:

Temptation Cocktail

1 Piece Orange Peel.

1 Piece Lemon Peel.

2 Dashes Dubonnet. (5ml/1tsp Dubonnet Rouge)

2 Dashes Absinthe. (5ml/1tsp Greenway Distiller’s Absinthe Superior)

2 Dashes Curacao. (5ml/1tsp Brizard Curacao)

1 Glass Canadian Club Whisky. (2 oz Forty Creek 3 Grains Canadian Whisky)

Shake (I stirred) well and strain into cocktail glass.

Parisian Cocktail

1/2 French Vermouth. (1 oz Noilly Original Dry)

1/3 Cr

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Need some help this evening. Here are the general ingredients I have to choose from:

Bourbon

Rye

Vodka

Absinthe

Gin

Tequila

Vermouth (Dry, Sweet)

Cointreau

Triple Sec

Creme de Cacao

Creme de Cassis

Angostura bitters

Cherry bitters

Orange bitters

Maraschino cherries

Lemon juice

Lime juice

Grenadine

Simple syrup

Seltzer

Soy sauce

Is if hot there tonight? You have various margarita options, a bourbon or rye Sidecar, or you could make any number of cocktails (adjust portions to suit the need for drunkeness):

Temptation Cocktail

1 Piece Orange Peel.

1 Piece Lemon Peel.

2 Dashes Dubonnet. (5ml/1tsp Dubonnet Rouge)

2 Dashes Absinthe. (5ml/1tsp Greenway Distiller’s Absinthe Superior)

2 Dashes Curacao. (5ml/1tsp Brizard Curacao)

1 Glass Canadian Club Whisky. (2 oz Forty Creek 3 Grains Canadian Whisky)

Shake (I stirred) well and strain into cocktail glass.

Parisian Cocktail

1/2 French Vermouth. (1 oz Noilly Original Dry)

1/3 Cr

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Made up a batch of eggnog last night, but won't drink it till December. I did the same last year and it was excellent.

In a one gallon container:

14 egg yolks.

1 cup cane sugar

6 cups milk

1 cup heavy cream

1 750ml bottle of Rebel Yell bourbon

1 cup of Old Forester Birthday Bourbon

1 cup of Rip Van Winkle

2 cups of Appleton Reserve

Yes, the milk curdles and the whole thing is pretty gross for a while but time heals all. By December it will be a thick, creamy, and quite boozy.

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Yeah that didn't effect Publix at all. I had 18 fresh eggs in the fridge when I heard about that so I checked right away.

Also the entire point of this aged eggnog recipe is that the huge booze loadout kills whatever could be in the eggs or milk. The aging process is really a matter of the proteins and fat breaking down, combining with the sugar, and being super smooth and tasty. But you need the booze to keep it all safe for the ensuing months. The basic measurements of liquor in my nog is not far off of the recipe I used, it just had some cognac involved and less rum. Anyway this turns out much better than pasteurized homogenized lab thickened grocery store nog.

Edited by NightWoundsTime
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Somewhere between a week ago and now, Dogfish Head has leapt into my own personal top 5. Between the beer tasting a week ago, when I pretty much enjoyed everything, to the immaculate conception of Bitches Brew, and the fine implementation of their Punkin Ale (also got a taste of their Burton Baton the other night, which was quite hoppy but also quite good), they are pretty much indisposable to me. (The others are, in no particular order: Left Hand, Bell's, Weyerbacher, and...uh...and...alright, maybe it's top 4, but I'm probably forgetting something...

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