Spirits, what you drinking...

[Soniclife]

It reallly needs a wide mouth cocktail glass with ice and ginger ale in it with NON-squeezed lime wedgeS on the side not for the juice but for that flammable stuff that comes off the rind when it is sprayed. It tastes wonderful with sambuca and ginger ale... The vapors alone will make you want this one.

Ginger ale improves many things, I thought you were suggesting the mix on its own. What does the bold bit mean?

 

[Doodski]

Ginger ale improves many things, I thought you were suggesting the mix on its own. What does the bold bit mean?

The drink(s) needs to be served each in it's own container/glass. The sambuca always remains alone in it's open faced brandy style shape till the very end and the ginger ale is used for refreshing dips into it's cooling quality. The rind of the limes can be squirted all over the ginger ale or even into the sambuca but I don't bother with the lime juice as the rind flavor is what is required.

 

[Soniclife]

Playing vinyl for a change, and finishing the last of my Armagnac, this is amazing stuff, hard to find, I bought it from their shop in the Condom (yes, really).

 

[Soniclife]

The drink(s) needs to be served each in it's own container/glass. The sambuca always remains alone in it's open faced brandy style shape till the very end and the ginger ale is used for refreshing dips into it's cooling quality. The rind of the limes can be squirted all over the ginger ale or even into the sambuca but I don't bother with the lime juice as the rind flavor is what is required.

Oh that's much too complicated for me, I'm pour near spirit into a glass then drink. I suppose the glass is optional, it certainly was when I was younger.

 

[Doodski]

Playing vinyl for a change, and finishing the last of my Armagnac, this is amazing stuff, hard to find, I bought it from their shop in the Condom (yes, really).

Hmmmz... YummmY! Armagnac Brandy. I love a nice brandy.

 

[Soniclife]

Hmmmz... YummmY! Armagnac Brandy. I love a nice brandy.

That last picture is every Armagnac distillery, they all seem to look like that. I'm not fussed by congnac, but up next is a Spanish brandy (Carlos I) that is amazing.

 

[Doodski]

Oh that's much too complicated for me, I'm pour near spirit into a glass then drink. I suppose the glass is optional, it certainly was when I was younger.

You are maybe best served with a 50:50 mix of Jameson and Sambuca at room temp. Easy to drink and is a desert in itself.

 

[ryanosaur]

That sounds like a combo that would drive me to drink.

…something else!

 

[Ilkless]

Haven't done cocktails in some time, but this was excellent.

 

[Pareto Pragmatic]

What does the bold bit mean?

If you squeeze citrus rind, you can ignite the oils with a flame when they come out. Bartender show, which also affects flavor somewhat.

 

[Tremolo]

 

[rdenney]

I've become quite the fan of Sambuca and coffee as dessert at Italian restaurants. I'm an Italian-food Philistine, but travel fairly often with a fellow of Italian descent who is deeply familiar with what's good, and he has taught me some things.

This week, I'm in Providence, and the Italian restaurants in Federal Hill are among the best I've ever enjoyed. Last night it was Chicken Piccata with a dessert of Sambuca and coffee. Tonight the same, except it will be a seafood dish, maybe Shrimp Diavolo.

Rick "usually with two or three roasted espresso beans in the glass" Denney