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Spirits, what you drinking...
- Thread starter Soniclife
- Start date
Is this some sort of mixture ready for making a beverage or random bottles of delicious nectars?
Kevbaz
Active Member
Back on the aberlour 12 year old Single Malt Whisky. Very nice, smooth and sweet.
I have mine with a small splash of water
Kev
I have mine with a small splash of water
Kev
It’s one of them new fangled margaritas with additional agave…
Great! Now I want a margarita...lol. I've only had one very very large one in my life and it was deliciOsO. I almost got cold brain drinking it because it was so huge and tasty.
It was supersized and cost a bit but it was 100% worth the experience.
I have a bit of a sweet tooth. And it does seem just as authentic as sugar.It’s one of them new fangled margaritas with additional agave…
tequila + Cointreau (the best triple sec) + lime juice + simple syrup (sugar water) = margarita. Or Cadillac margarita. Siembra Azul is from NOM 1414 (Feliciano Vivanco) and is a top shelf blanco.
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One of the whiskey, scotch, rye and bourbon gurus here says that bourbon and Canadian whiskey are near identical. I'm not tasting them that way. Bourbon seems so much tangier.
I don’t think so. Bourbon, especially before the opening of the naming, was suitably unique.One of the whiskey, scotch, rye and bourbon gurus here says that bourbon and Canadian whiskey are near identical. I'm not tasting them that way. Bourbon seems so much tangier.
Now it’s anything that is 51% corn with a minimum age in barrel.
The best!
They're definitely not the same.One of the whiskey, scotch, rye and bourbon gurus here says that bourbon and Canadian whiskey are near identical. I'm not tasting them that way. Bourbon seems so much tangier.
Brunch again. Same as a couple weeks ago.
Had their House Old Fashioned; solid effort.
Did the Cognac and Rum Side Car again because it is just too good.
The “El Blanco” was quite good: Mezcal, Cocchi Anericano, Vermouth, twist of Orange.
Happy man, here.
Except that we are bumpin 100 in wine country.
Had their House Old Fashioned; solid effort.
Did the Cognac and Rum Side Car again because it is just too good.
The “El Blanco” was quite good: Mezcal, Cocchi Anericano, Vermouth, twist of Orange.
Happy man, here.
Except that we are bumpin 100 in wine country.
When F&B is your profession, creating a buzz worthy cocktail (or food item like Nobu's Miso glazed sablefish) that becomes part of the repertoire is pretty special. It's only been around since 2007! Pretty fantastic... I agree!
I worked with a bartender that created a Gin and Tonic without tonic water. It was a straight up cocktail with many ingredients, but the end result was a stirred drink of all liquor that tasted exactly like what he was going for.
But unlike a real Gin and Tonic... you couldn't knock a few back on a hot afternoon.
(...well... you could... just maybe not recommended.)That's somehow worse than a Pink Squirrel?
