luvdunhill Posted April 24, 2011 Report Share Posted April 24, 2011 Incoming fax from Jim! Link to comment Share on other sites More sharing options...
morphsci Posted April 24, 2011 Author Report Share Posted April 24, 2011 Nice Marc! I will likely be mixing one up later. The yellow chartreuse has a different flavor than the green. Unexpected this is. Now the Bensonhurst 2 oz rye whiskey 1 oz dry vermouth 2 tsp Maraschino liqueur 1 tsp Cynar Stir with ice and strain in to a cocktail glass. Link to comment Share on other sites More sharing options...
luvdunhill Posted April 24, 2011 Report Share Posted April 24, 2011 In general I like the yellow more in cocktails, the green is harder to really integrate well. It can be done and the extra herbal nature can be very nice. I really like the PeM vermouth. Link to comment Share on other sites More sharing options...
Iron_Dreamer Posted April 24, 2011 Report Share Posted April 24, 2011 Big sky brewing Ivan the terrible , wow this stuff is great, Tyll! Link to comment Share on other sites More sharing options...
The Monkey Posted April 24, 2011 Report Share Posted April 24, 2011 A little bit more rye because I'm an adult and can make such decisions. Link to comment Share on other sites More sharing options...
manaox2 Posted April 24, 2011 Report Share Posted April 24, 2011 Laphroaig quarter cask out of the flask. Link to comment Share on other sites More sharing options...
Dusty Chalk Posted April 24, 2011 Report Share Posted April 24, 2011 I'll be sure to stick with the Reserva. I have about 6 more bottles so I am set (for at least the next week ).It was worth trying. I have a feeling it's that whole "letting it breathe" and "patience" thing again, because my biggest complaint with it is that it was that alcohol burn -- which, although I enjoy, is masking the flavors of the wine. Bought the Nuance -- didn't seem to make much of a difference. Still felt the burn/"hot". Going to try the Soirée, and possibly the individual decanters, but I really don't know how I'm going to get that to work. I don't really feel comfortable pouring myself a glass before work so that I can drink it after work. I might be able to get away with 2.5 hours on particular nights, but not with any regularity. Will probably stick with non-hot wines during the week, and only drink the ones that need decanting on the weekend. Or something. Link to comment Share on other sites More sharing options...
grawk Posted April 24, 2011 Report Share Posted April 24, 2011 fresh limeade made with real lime lime juice and turbinado sugar simple syrup. Link to comment Share on other sites More sharing options...
Craig Sawyers Posted April 24, 2011 Report Share Posted April 24, 2011 Local Oxfordshire brew called Dr Hexter's Healer. And very good too, being chased by an unholy amount of sherry, looking forward to some Australian red with the lamb - and I'll see where I get to from there later on. Could be liqueuer of some description or a single malt. Or both Link to comment Share on other sites More sharing options...
grawk Posted April 24, 2011 Report Share Posted April 24, 2011 Stillwater Cellar Door Link to comment Share on other sites More sharing options...
mypasswordis Posted April 24, 2011 Report Share Posted April 24, 2011 half gallon whole milk Link to comment Share on other sites More sharing options...
shellylh Posted April 25, 2011 Report Share Posted April 25, 2011 Next time try Half & Half Link to comment Share on other sites More sharing options...
grawk Posted April 25, 2011 Report Share Posted April 25, 2011 water Link to comment Share on other sites More sharing options...
Dusty Chalk Posted April 25, 2011 Report Share Posted April 25, 2011 2004 Ojai Roll Ranch syrah -- I don't think we decanted it long enough, it was still "hot", but I'm beginning to be able to taste something underneath all that alcohol burn, so maybe I can get used to it. I seem to think it was even better than the 2007 Ojai Santa Barbara syrah. Maybe I'll skip the Soiree and go straight to the individual decanters. Or maybe just hold onto the syrahses. shirazes. syrahs. Or maybe just stick with malbecses. Stuff I can drink straight from the bottle. Well not straight from the bottle, but ...you know what I mean. Why are we even arguing about this? Link to comment Share on other sites More sharing options...
luvdunhill Posted April 25, 2011 Report Share Posted April 25, 2011 (edited) Fox River Cocktail (Savoy) 4 Dashes Peach Bitters. (1 tsp Fee’s Cherry Bitters) 1 Lump of ice. 1/4 Crème de Cacao. (1/2 oz) 3/4 Canadian Club Whisky. (1 1/2 oz) Use wineglass and squeeze lemon peel on top. (I stirred and strained with no lemon) Didn't have peach bitters, but this one tastes almost exactly like Cola. Tasty! Edited April 25, 2011 by luvdunhill Link to comment Share on other sites More sharing options...
luvdunhill Posted April 25, 2011 Report Share Posted April 25, 2011 Crossing the Fox River again! Link to comment Share on other sites More sharing options...
emelius Posted April 25, 2011 Report Share Posted April 25, 2011 Founders Newaygo County Cherry...a tap-only beer...it's the Bourbon barrel aged version of their Cerise...lucky find:)... Link to comment Share on other sites More sharing options...
Dusty Chalk Posted April 25, 2011 Report Share Posted April 25, 2011 Gascon Reserva malbec -- one glass thru the Nuance, one not -- if there's a difference, it's very subtle Oh and yes it's good. I like the purple and silver label, very regal. Sent from mah Droid Link to comment Share on other sites More sharing options...
grawk Posted April 25, 2011 Report Share Posted April 25, 2011 I'd think the syrah/shiraz would see more benefit than the malbecs. Might even hurt the malbecs. Link to comment Share on other sites More sharing options...
shellylh Posted April 25, 2011 Report Share Posted April 25, 2011 More Charles & Charles Cab/Syrah blend. Link to comment Share on other sites More sharing options...
Voltron Posted April 25, 2011 Report Share Posted April 25, 2011 That is fucked up Al! It has been a tough week, but it time for me to get my priorities straight so it is back to Anvil. Japanese 2 ounces cognac 1/2 ounce orgeat syrup (sub almond syrup) 3 dashes aromatic bitters Pretty nice but I may have put a little too much bitters. One of these. Link to comment Share on other sites More sharing options...
mypasswordis Posted April 25, 2011 Report Share Posted April 25, 2011 quart of whole milk Next time try Half & Half You mean actual Half & Half or half bourbon half milk? Link to comment Share on other sites More sharing options...
grawk Posted April 25, 2011 Report Share Posted April 25, 2011 apple juice because it's the one day a year when I can't just go to the grocery store and get apple cider, and everywhere else was OUT. Link to comment Share on other sites More sharing options...
shellylh Posted April 25, 2011 Report Share Posted April 25, 2011 One of these. quart of whole milk You mean actual Half & Half or half bourbon half milk? Sure both... Link to comment Share on other sites More sharing options...
Dusty Chalk Posted April 25, 2011 Report Share Posted April 25, 2011 I'd think the syrah/shiraz would see more benefit than the malbecs. Might even hurt the malbecs.Ah. Didn't think about that. Just like burn-in isn't always beneficial. Again, this place rocks. (takes a swig straight from the bottle) Link to comment Share on other sites More sharing options...
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