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

 

[Ilkless]

Had an extremely ridiculous 40+ pours across 9 days in Tokyo. I see why people say they've got some of the best bars on the planet.

This smelt like chocolate milk and tasted like passionfruit, for one.

 

[Mikig]

Johnnie Walker Gold Label Reserve.

I’ll tell you... he doesn't lack anything at all. Very pleasant

 

[Doodski]

I'm indulging in Jameson triple distilled Irish whiskey.

 

[Flaesh]

Slàinte Mhath ! Whiskey from China:

Definetely good for ~$25 (actual local price)

I don't believe in Jameson and haven't tried it for a long time; normal whiskey right now:

 

[Doodski]

50:50 triple distilled Jameson Irish Whiskey and Luxardo Sambuca in a whiskey glass. Veryyy tasty! (Maybe a little more whiskey then Sambuca is best.)

 

[Ilkless]

Yoichi in Hokkaido is the Japanese liquor company Nikka's flagship distillery. It makes some of my favourite whiskey in the world but bottles are hard to come by owing to high demand and relatively small scale. This is a blend of 16-25yo Yoichi distilled from 1990 to 1999, and bottled at a solid 55% ABV. The blending helped to put the price within the range of possibility for me.

 

[GM3]

Nice! Are the japanese Whiskey really different/better than the 'normal' stuff? 55%..!

Had 2 today:

Probably my favorite above, (spoiler: kraken black!) Guess I'm a simple guy with simple taste... Also tiny bit of below for dessert. Pretty darn sweet (literally), I like it, not bad, like Marzipan (almonds) in liquor form. Sweet drink (pun intended), kinda like the Crown Royal Apple which I like, though I wasn't crazy about the CR Peach version.. Like I said, simple guy with simple taste lol

Bought a Makers Mark Bourbon a while back but have yet to open the bottle, not sure why at this point I'm still buying regular rum or whiskey, just to add to the collection I guess, but spiced rum is where it's at for me; Kraken is great, as well as Baron Samedi and Cpt Morgan Private Reserve. (from limited local availability & few I've tasted so far) Anyone else into spiced rums? People were telling me mixing is becoming quite the popular trend, but honestly, I can't be bothered, just straight up, no hunting for ingredients, done!

Bit annoying that alcohol is like watches, and there's millions of different models/brands, with limited/regional availability... Oh well, still at the beginning of the journey, so tons of new stuff to try! (Gotta enjoy it while we still can!)

 

[ryanosaur]

...been a minute for me.

Playing with various ratios of Dry Martini.

4:1 and 5:1 using Tanqueray and Dolin or Alessio Dry Vermouth with 1-2 dash of Scrappy's Black Lemon Bitters.

Whee!

Scrappy's Black Lemon is a really delicious option for those that go for adding a Bitters to your Martini. Very nice bitter Citrus character, though Black Lemon is technically an aged Lime from Persian culture... Of course, uncertain what Scrappy's is using specifically. That said, I prefer this to the more accepted option of Orange Bitters in the Martini. Very nice effect of amplifying the citrus character of a good London Dry.