Dude, it's wikipedia. If you actually check the source the writer cites, it doesn't say shit about that being the traditional process. He pulled it out of his ass.
Edit: Missed his original citation, which is a fucking blog, which even points out that the way it's traditionally done is with simple cold water.
Edit 2: Got some 18 year Highland Park for my birthday last month, and that was fantastic as well.
Everybody loves The Macallan.
I was drinking 12 year old Highland Park over Christmas, which was really pretty good. Interestingly, the distillery is neither in the highlands, or in a park.
I'm pondering some Cask Strength Laphroaig for Hogmanay.
Edit 2: Got some 18 year Highland Park for my birthday last month, and that was fantastic as well.
Everybody loves The Macallan.
I was drinking 12 year old Highland Park over Christmas, which was really pretty good. Interestingly, the distillery is neither in the highlands, or in a park.
I'm pondering some Cask Strength Laphroaig for Hogmanay.
I have a bottle of (12 year I think) Laphroaig. It was much too peaty for me at the time. I'll go back and try it again once I've tried more. The Highland Park I had was peaty, but not as much as the Laphroaig. I like the peat, but not when it's so overpowering I think...
Anecdote: I took the bottle of Highland Park to a party in Chicago. Everybody said, "Whoa! I didn't know they made Scotch here in the area!"
Edit 2: Got some 18 year Highland Park for my birthday last month, and that was fantastic as well.
Everybody loves The Macallan.
I was drinking 12 year old Highland Park over Christmas, which was really pretty good. Interestingly, the distillery is neither in the highlands, or in a park.
I'm pondering some Cask Strength Laphroaig for Hogmanay.
I have a bottle of (12 year I think) Laphroaig. It was much too peaty for me at the time. I'll go back and try it again once I've tried more. The Highland Park I had was peaty, but not as much as the Laphroaig. I like the peat, but not when it's so overpowering I think...
Anecdote: I took the bottle of Highland Park to a party in Chicago. Everybody said, "Whoa! I didn't know they made Scotch here in the area!"
LaPhroaig is very peaty by nature. I like it, but it's definitely an acquired taste as I couldn't stand it the first time I tried it. You may want to slowly ramp up to that.
Whoever mentioned Glenfidditch 12 year, that stuff is like water. You can get much better scotch for the same price.
And scotch should be served neat, or maybe with a touch of water. Serving scotch over ice is how you disguise bad scotch.
As for mixed drinks, I used to do sake bombs with some friends at a local sushi bar. Similar to the Irish car bomb, you drop a shot glass of sake into a beer and chug the whole thing. I used to get really hammered doing that.
Yeah I always took a glass of water with a scotch. Pour a tiny bit of water into in before every sip and it takes a little of the edge off and actually makes the scotch's taste come out more.
So I have had the Jameson.....it taste like whiskey if Jack Daniels is to be made as a base. I sipped it like a true gentleman but it didn't make it any more awesome. Now I think on my next trip to the minimart I'll get some Sailor Jerry and a 3 liter of Coke. It's time to become a true enlisted man! Drunk!
Yeah I always took a glass of water with a scotch. Pour a tiny bit of water into in before every sip and it takes a little of the edge off and actually makes the scotch's taste come out more.
It really depends on your tastes too. Every Scotch that I have, I tasted and tried with and without water. I've found that I generally prefer mine without anything. (Or perhaps I'm just bad at mixing water in)
Yeah I always took a glass of water with a scotch. Pour a tiny bit of water into in before every sip and it takes a little of the edge off and actually makes the scotch's taste come out more.
It really depends on your tastes too. Every Scotch that I have, I tasted and tried with and without water. I've found that I generally prefer mine without anything. (Or perhaps I'm just bad at mixing water in)
A lot of people put way, way, too much water in when they try it. As a general rule, you shouldn't be adding more than about 1 part water to 2 parts whisky, and people generally find it better to use less than that.
Interestingly, the Laphroaig Cask Strength I was talking about mentions on the label to use much more water than usual (2:1 water to whisky) because otherwise your palette will be overwhelmed.
Yeah I always took a glass of water with a scotch. Pour a tiny bit of water into in before every sip and it takes a little of the edge off and actually makes the scotch's taste come out more.
It really depends on your tastes too. Every Scotch that I have, I tasted and tried with and without water. I've found that I generally prefer mine without anything. (Or perhaps I'm just bad at mixing water in)
A lot of people put way, way, too much water in when they try it. As a general rule, you shouldn't be adding more than about 1 part water to 2 parts whisky, and people generally find it better to use less than that.
Interestingly, the Laphroaig Cask Strength I was talking about mentions on the label to use much more water than usual (2:1 water to whisky) because otherwise your palette will be overwhelmed.
IMHO, 1 part water to 2 parts whiskey is waaaaaaaaaaaay too much water. When I'm drinking something really nice I pour about a finger or two of scotch, and then add one drop of water to bring out the flavours. I do this by dipping my finger into a small cup of water and then flicking some water into the glass. That's all that is needed.
Yeah I always took a glass of water with a scotch. Pour a tiny bit of water into in before every sip and it takes a little of the edge off and actually makes the scotch's taste come out more.
It really depends on your tastes too. Every Scotch that I have, I tasted and tried with and without water. I've found that I generally prefer mine without anything. (Or perhaps I'm just bad at mixing water in)
A lot of people put way, way, too much water in when they try it. As a general rule, you shouldn't be adding more than about 1 part water to 2 parts whisky, and people generally find it better to use less than that.
Interestingly, the Laphroaig Cask Strength I was talking about mentions on the label to use much more water than usual (2:1 water to whisky) because otherwise your palette will be overwhelmed.
IMHO, 1 part water to 2 parts whiskey is waaaaaaaaaaaay too much water. When I'm drinking something really nice I pour about a finger or two of scotch, and then add one drop of water to bring out the flavours. I do this by dipping my finger into a small cup of water and then flicking some water into the glass. That's all that is needed.
3/4 oz Dry Gin
3/4 oz Cherry Brandy
3/4 oz French Vermouth
Stire with ice and srain.
That sounds like a crap martini that you're just trying to mask the flavour of.
Depends upon what type of vermouth you use, whether it's dry or sweet.
Thanatos on
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Mojo_JojoWe are only now beginning to understand the full power and ramifications of sexual intercourseRegistered Userregular
edited December 2007
Generally I think anything with that much vermouth is probably going to be rather upsetting.
Then again, I could be biased. My last experience with vermouth was mixing it with coke for some reason. Needless to say, it was foul and I fell down some stone steps while partially in drag.
Mojo_Jojo on
Homogeneous distribution of your varieties of amuse-gueule
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The Black HunterThe key is a minimum of compromise, and a simple,unimpeachable reason to existRegistered Userregular
edited December 2007
Guys, me and my friends are going on a 4 day camp.
We are going to smoke and drink the entire planet.
I will take pictures and do my best to document any outrageous occurances.
Provided I remember anything at all and still have a functional brain.
Generally I think anything with that much vermouth is probably going to be rather upsetting.
Then again, I could be biased. My last experience with vermouth was mixing it with coke for some reason. Needless to say, it was foul and I fell down some stone steps while partially in drag.
It's used straight as an aperitif in Italy, but that's the sweet stuff, not the dry stuff.
They taste very, very different from each other. But yeah, mixing it with coke is a terrible idea.
IMHO, 1 part water to 2 parts whiskey is waaaaaaaaaaaay too much water. When I'm drinking something really nice I pour about a finger or two of scotch, and then add one drop of water to bring out the flavours. I do this by dipping my finger into a small cup of water and then flicking some water into the glass. That's all that is needed.
Agreed, I was using that as a rough upper bound rather than as a suggestion. I'm pretty much a "just a few drops" person myself. The reason I suggested that is because I've come across people who misunderstood "whisky with water" to mean "more water than whisky."
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The Black HunterThe key is a minimum of compromise, and a simple,unimpeachable reason to existRegistered Userregular
I like my martinis as dry as possible. Like Winston Churchill said, "Passing the cork of the vermouth over the glass is usually enough."
Also, martinis should never, ever be shaken. When gin is shaken, it clouds and the martini doesn't look as appetizing.
This is one of the most amusing things about alcohol culture, to me, is the way people order their martini. It seems that the vast majority of martini connoisseurs want it dry as bones, and I wonder at what point they don't just ask for a glass of cold gin. You never really see this behavior with other drinks; someone wouldn't ask for a margarita with just a passing of lemon-lime juice, or a white Russian with a hint of milk.
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The internet.
....that....that's how you do absinthe.
That's like saying, it's good heroin - you don't need to cook it!
Traditionally, the only mixer you use with absinthe is a little ice.
The appeal of absinthe is the traditional process of drinking it.
That, and it made you see fairies.
Ice is the only mixer you said so far.
Edit: Missed his original citation, which is a fucking blog, which even points out that the way it's traditionally done is with simple cold water.
1/4 lemon, juiced
1/2 oz Kummel
1/2 Creme de Menthe (green)
1 1/2 oz Dry Gin
4 dashes of Bitters
shake well with ice and strain.
Fine, I'll post back later tonight.
It's probably just trying to make the fucking pricks who read it feel better about their pussified drinking habits.
So liking the taste of sugar in your absinthe isn't a good reason?
Everybody loves The Macallan.
I was drinking 12 year old Highland Park over Christmas, which was really pretty good. Interestingly, the distillery is neither in the highlands, or in a park.
I'm pondering some Cask Strength Laphroaig for Hogmanay.
Anecdote: I took the bottle of Highland Park to a party in Chicago. Everybody said, "Whoa! I didn't know they made Scotch here in the area!"
LaPhroaig is very peaty by nature. I like it, but it's definitely an acquired taste as I couldn't stand it the first time I tried it. You may want to slowly ramp up to that.
Whoever mentioned Glenfidditch 12 year, that stuff is like water. You can get much better scotch for the same price.
And scotch should be served neat, or maybe with a touch of water. Serving scotch over ice is how you disguise bad scotch.
As for mixed drinks, I used to do sake bombs with some friends at a local sushi bar. Similar to the Irish car bomb, you drop a shot glass of sake into a beer and chug the whole thing. I used to get really hammered doing that.
It really depends on your tastes too. Every Scotch that I have, I tasted and tried with and without water. I've found that I generally prefer mine without anything. (Or perhaps I'm just bad at mixing water in)
A lot of people put way, way, too much water in when they try it. As a general rule, you shouldn't be adding more than about 1 part water to 2 parts whisky, and people generally find it better to use less than that.
Interestingly, the Laphroaig Cask Strength I was talking about mentions on the label to use much more water than usual (2:1 water to whisky) because otherwise your palette will be overwhelmed.
IMHO, 1 part water to 2 parts whiskey is waaaaaaaaaaaay too much water. When I'm drinking something really nice I pour about a finger or two of scotch, and then add one drop of water to bring out the flavours. I do this by dipping my finger into a small cup of water and then flicking some water into the glass. That's all that is needed.
it's still a traditional method.
Not to mention you're not quoting an unbiased source in the first place. They keep referring how I should treat "their absinthe".
3/4 oz Dry Gin
3/4 oz Cherry Brandy
3/4 oz French Vermouth
Stire with ice and srain.
And a whole lot of alcohol.
Then again, I could be biased. My last experience with vermouth was mixing it with coke for some reason. Needless to say, it was foul and I fell down some stone steps while partially in drag.
We are going to smoke and drink the entire planet.
I will take pictures and do my best to document any outrageous occurances.
Provided I remember anything at all and still have a functional brain.
They taste very, very different from each other. But yeah, mixing it with coke is a terrible idea.
Agreed, I was using that as a rough upper bound rather than as a suggestion. I'm pretty much a "just a few drops" person myself. The reason I suggested that is because I've come across people who misunderstood "whisky with water" to mean "more water than whisky."
I WANT LAYINGS
LAYINGS OF THE PENIS
Otherwise I am okay
I believe that it is our god-given right to be able to mix wine and cheap beer and gin if we want to! It's in the constitution somewhere I think.
Also, martinis should never, ever be shaken. When gin is shaken, it clouds and the martini doesn't look as appetizing.
For myself:
1 part Rum
1 part Amaretto
Tastey and gets you drunk. ;-)
Poop Deck
1 1/4 oz Blackberry Brandy
1/2 oz Port Wine
1/2 oz Brandy
Stir well with ice and strain
Fucking heathens.
This is one of the most amusing things about alcohol culture, to me, is the way people order their martini. It seems that the vast majority of martini connoisseurs want it dry as bones, and I wonder at what point they don't just ask for a glass of cold gin. You never really see this behavior with other drinks; someone wouldn't ask for a margarita with just a passing of lemon-lime juice, or a white Russian with a hint of milk.