This weekend I tried a Canadian beer, though it may have just been branding. Lambatt's or something similar? It was very similar to, to... Bud Light?
Labatt Blue, yes, it's basically the Bud Light of canuckistanian beers. Sleeman's is our mass market 'good' beer, and secretly just like in America you've got to go to the local breweries for the really good stuff.
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NappuccinoSurveyor of Things and StuffRegistered Userregular
edited January 2010
Joolander:
Thanks for the couple extra suggestions. I actually just got a Sam Adam's Boston lager last night which I really did like a lot, i'll definately go and check out the ones you mentioned.
Also, today my roomate and I picked up a 6 pack of 1554. Pretty good though it had an interesting aftertaste that neither he nor i could place.
Fancy beer suggestions are definately welcome but 1) I haven't had enough beer to understand what makes them fancy and 2) i'm a college student so depending on their cost a 6-8 dollar 6-pack sounds much better than the 12 + dollar ones. I'll probably check them out eventually, but they definately won't be the first on my list.
Thanks for the couple extra suggestions. I actually just got a Sam Adam's Boston lager last night which I really did like a lot, i'll definately go and check out the ones you mentioned.
Also, today my roomate and I picked up a 6 pack of 1554. Pretty good though it had an interesting aftertaste that neither he nor i could place.
Fancy beer suggestions are definately welcome but 1) I haven't had enough beer to understand what makes them fancy and 2) i'm a college student so depending on their cost a 6-8 dollar 6-pack sounds much better than the 12 + dollar ones. I'll probably check them out eventually, but they definately won't be the first on my list.
As a college student, the way that i justify the expensive stuff is that if i was going to go to a bar, i would drop 3-4 dollars on a drink anyway... and that is at a cheap bar in Virginia. In a real city its going to be a lot more.
That being said, the thing that makes a fancy beer fancy is basically two things
1. Quality Ingredients
2. Personal Brewing
Only the second really needs to be expanded upon. Basically craft beers come in all shapes and sizes for all times, people, and tastes. Fancy beer is typically more "X" where X is whatever specific style or flavor, or texture or whatever that is aimed for. Fancy beers range from your standard crisp lager to chocolate stouts to hop bombs to barley wines. Each one will placate a specific person at a specific time for a specific purpose.
Is it a lazy summer afternoon? Well then you probably want a lager. Are you serving desert? Well then that super-chocolaty stout might go well. Are you serving arrogant bastards who hate the faintest sweet in their beer? A hop bomb will go well. Are you serving a fancy stew? Well that barley wine might go well[as might a porter]
What are your opinions on the Mojito?
I had my doubts, but goddamn, if the recipe ratio (1 1/2 oz soda to 1 oz rum) that I found is close to what I had, I have a new favorite drink. And to think, it was concocted by Cubans/Cuban immigrants to make rum (something I don't usually drink) taste good in a cocktail.
Anyone know of a solid recipe?
How the hell do you get fresh mint (ie, not half-wilted) in New England during the winter?
No, but its also good if you make it with Gin instead
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Podlyyou unzipped me! it's all coming back! i don't like it!Registered Userregular
edited January 2010
So last night and milk and honey, I struck up a conversation with the bartender and he made my gf a aviation number one, which uses creme de violette. I mentioned creme yvette, and his eyes lit up. He asked if he could make me a cocktail using creme yvette. I said "wait, how do you have creme yvette, they haven't made that in like 100 years." He produced this old brown bottle, where the label was falling apart and made me a cocktail with rye, real creme yvette, dry vermouth, and a nice big lemon peel. I was pretty astonished.
I wonder what other ancient liquors are floating around NYC...
So last night and milk and honey, I struck up a conversation with the bartender and he made my gf a aviation number one, which uses creme de violette. I mentioned creme yvette, and his eyes lit up. He asked if he could make me a cocktail using creme yvette. I said "wait, how do you have creme yvette, they haven't made that in like 100 years." He produced this old brown bottle, where the label was falling apart and made me a cocktail with rye, real creme yvette, dry vermouth, and a nice big lemon peel. I was pretty astonished.
I wonder what other ancient liquors are floating around NYC...
So when I get all medical doctored I think I'm going to get cross appointed to a research hospital around NYC just so that I can go out in this wondrous bar scene.
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Podlyyou unzipped me! it's all coming back! i don't like it!Registered Userregular
So last night and milk and honey, I struck up a conversation with the bartender and he made my gf a aviation number one, which uses creme de violette. I mentioned creme yvette, and his eyes lit up. He asked if he could make me a cocktail using creme yvette. I said "wait, how do you have creme yvette, they haven't made that in like 100 years." He produced this old brown bottle, where the label was falling apart and made me a cocktail with rye, real creme yvette, dry vermouth, and a nice big lemon peel. I was pretty astonished.
I wonder what other ancient liquors are floating around NYC...
So when I get all medical doctored I think I'm going to get cross appointed to a research hospital around NYC just so that I can go out in this wondrous bar scene.
So last night and milk and honey, I struck up a conversation with the bartender and he made my gf a aviation number one, which uses creme de violette. I mentioned creme yvette, and his eyes lit up. He asked if he could make me a cocktail using creme yvette. I said "wait, how do you have creme yvette, they haven't made that in like 100 years." He produced this old brown bottle, where the label was falling apart and made me a cocktail with rye, real creme yvette, dry vermouth, and a nice big lemon peel. I was pretty astonished.
I wonder what other ancient liquors are floating around NYC...
Whether or not it's the authentic recipe who knows.
Yes, I'm familiar. It's made by the same guy who makes St. Germaine, so it's probably decent. I've heard he had a bit of trouble really getting the taste exact, but it's supposed to be much closer to the original (i.e., much more berry and vanilla) than the revival of creme de violette by Roman.
Podlyyou unzipped me! it's all coming back! i don't like it!Registered Userregular
edited January 2010
Just made a Vieaux Carre Cocktail. (3/4 oz Rye, Cognac, Sweet Vermouth, 1/4 oz Benedictine, dash of Angostura bitters, dash of Peychaud's Bitters, Twist.) I substituted Calvados for Cognac, and went a little bit more heavy on the peychaud's and less on the Benedictine. Turned out ok. A little apply from the calvados, but other than that it's a pretty crisp cocktail. Very herbacious, with the vermouth, peychaud's, and benedictine.
I happened upon some Skyy 90 vodka a few months ago, and found that it made a fantastic vodka martini. Smooth, clean, and packing quite a wallop. Unfortunately I've yet to find it in stores since that time, and only one bar that I've been to carried it.
I'd definitely recommend a dark lager if you want a dark lager. Close your eyes and pick one. Most of them are fine. The mainstream alternative is Staropramen.
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Podlyyou unzipped me! it's all coming back! i don't like it!Registered Userregular
edited January 2010
Rye! Rye! Rye!
The Sazerac 18 was named the best rye in the world by Jim Murray, topping the Ardberg Supernova
DemonStaceyTTODewback's DaughterIn love with the TaySwayRegistered Userregular
edited January 2010
Suggestion time! I'm very picky and don't drink much. I would like to branch out a bit.
Things I like: Bourbon (Bookers, Hudson, Red Stag), this one single malt scotch I had once
Things I know I don't like: Any beer I've had so far, Gin, super sweet candy like drinks, most mixed drinks (I don't like tasting something + alcohol, if the tastes are clearly distinguishable it's not gonna fly)
What about bourbons do you like? What about beer don't you like? What did you like about the scotch? Is any alcohol taste a deal-breaker for you?
Beer always tastes really bitter... i think that's the point though, I don't like that.
Alcohol taste is not a deal breaker, else I wouldn't be drinking straight bourbon! I've had one scotch I didn't like much but the good scotch had a very interesting flavor, I don't really know how else to describe it. Also it's very warming.
Bourbon is the same, a very interesting flavor and it feels nice going down. I wish i could describe better what I like about the flavor but it's just so unique. I like the Red Stag because... mmmmmmm Cherry is delicious.
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mrt144King of the NumbernamesRegistered Userregular
What about bourbons do you like? What about beer don't you like? What did you like about the scotch? Is any alcohol taste a deal-breaker for you?
Beer always tastes really bitter... i think that's the point though, I don't like that.
Alcohol taste is not a deal breaker, else I wouldn't be drinking straight bourbon! I've had one scotch I didn't like much but the good scotch had a very interesting flavor, I don't really know how else to describe it. Also it's very warming.
Bourbon is the same, a very interesting flavor and it feels nice going down. I wish i could describe better what I like about the flavor but it's just so unique. I like the Red Stag because... mmmmmmm Cherry is delicious.
I just got on the Red Stag bandwagon and I hate Bourbon. This thing is a great mixer and even good neat. The Bourbon traditionalist will say it is too sweet (not medicinal though, I haven't heard that), but compared to White Label and Bourbon in general, what isn't sweet? Red Stag is pretty much one of the best and most effective novelty liquors that has been created and gets people drinking a product they already make.
What about bourbons do you like? What about beer don't you like? What did you like about the scotch? Is any alcohol taste a deal-breaker for you?
Beer always tastes really bitter... i think that's the point though, I don't like that.
Alcohol taste is not a deal breaker, else I wouldn't be drinking straight bourbon! I've had one scotch I didn't like much but the good scotch had a very interesting flavor, I don't really know how else to describe it. Also it's very warming.
Bourbon is the same, a very interesting flavor and it feels nice going down. I wish i could describe better what I like about the flavor but it's just so unique. I like the Red Stag because... mmmmmmm Cherry is delicious.
I'm getting the idea that you like sweeter tasting alcohol? I recommend Buffalo Trace bourbon if you haven't already tried it. I drink it a lot in the winter.
As far as beer and bitterness is concerned, not all beer is super bitter. Some varieties of beer with low AAU variety hops aren't bitter at all to me. I assume you've mostly had pilsners, so maybe consider something like an English mild, or some of the darker ales that are usually less hop-heavy.
You can get fruit flavoured wheat beers that are absolutely delicious.
Hmm I tried a berry beer before and the first split second of it was good, and then I was overwhelmed by beeriness... maybe it just wasn't a good one.
And to the one who recommended it, I will look into that Buffalo Trace!
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Podlyyou unzipped me! it's all coming back! i don't like it!Registered Userregular
edited January 2010
My first attempt at a rye smash went pretty well. Really tasty, but not as good as the ones I had at Little Branch and Milk and Honey. A little too much simple syrup, not enough mint and rye. Gonna go with a 2.5 oz pour of rye instead of a 2 oz.
Podlyyou unzipped me! it's all coming back! i don't like it!Registered Userregular
edited January 2010
So i'm slowly getting my gf to like whiskey. Made her a bourbon sour (With egg white, of course) that she really liked, and she loved the rye smash last night. I'll have her sippin' my pappy van winkle 13 in no time.
So i'm slowly getting my gf to like whiskey. Made her a bourbon sour (With egg white, of course) that she really liked, and she loved the rye smash last night. I'll have her sippin' my pappy van winkle 13 in no time.
I'm not a sophisticated alcohol drinker at all, my favorites are all pretty sugary - I even came up with a blended drink that has been a huge hit in the summer (might already be a drink, not sure):
1 part coconut rum
2 parts white rum (white I think? Whatever the standard clear Bacardi is)
1 part blue curacao
1 part Grenadine
1 part sprite
1 part sour mix (I make my own, but I still cheat - just equal parts water, suger, lemon, and lime juice)
Like I said, super sweet. But lately I tried Wild Turkey - American Honey which I absolutely love and Captain Morgan Tattoo. A co-worker told me that Maker's Mark was a decent bourbon to try.
Opinions on absinthe? For my birthday we had two bottles with all my cousins, just to try. I liked it, I like anise flavored drinks because the local drink here is also anise flavored so I'm more familiar with it, but 90% is pushing it. We tried the whole "ritual" with the sugar and water, but the lack of proper equipment made our efforts useless. One thing for sure is I'll never drink it pure again. Oh and also, no green fairy.
Follow up to mantidor's question, is American produced absinthe any good? I've not tried it but I'd love to, except that I don't want to end up with a bottle of something I hate.
Speaking of owning a bottle of something you hate...
I bought a bartender's guide that had a neat little intro on the basics of a home bar and drinks you should learn how to make. A few of them involved an ingredient called "Campari" so I assumed this was a popular beverage and purchased a bottle.
Good God, I now know that Hell has a taste. Has anyone discovered a method for making Campari palatable?
Posts
Labatt Blue, yes, it's basically the Bud Light of canuckistanian beers. Sleeman's is our mass market 'good' beer, and secretly just like in America you've got to go to the local breweries for the really good stuff.
Thanks for the couple extra suggestions. I actually just got a Sam Adam's Boston lager last night which I really did like a lot, i'll definately go and check out the ones you mentioned.
Also, today my roomate and I picked up a 6 pack of 1554. Pretty good though it had an interesting aftertaste that neither he nor i could place.
Fancy beer suggestions are definately welcome but 1) I haven't had enough beer to understand what makes them fancy and 2) i'm a college student so depending on their cost a 6-8 dollar 6-pack sounds much better than the 12 + dollar ones. I'll probably check them out eventually, but they definately won't be the first on my list.
As a college student, the way that i justify the expensive stuff is that if i was going to go to a bar, i would drop 3-4 dollars on a drink anyway... and that is at a cheap bar in Virginia. In a real city its going to be a lot more.
That being said, the thing that makes a fancy beer fancy is basically two things
1. Quality Ingredients
2. Personal Brewing
Only the second really needs to be expanded upon. Basically craft beers come in all shapes and sizes for all times, people, and tastes. Fancy beer is typically more "X" where X is whatever specific style or flavor, or texture or whatever that is aimed for. Fancy beers range from your standard crisp lager to chocolate stouts to hop bombs to barley wines. Each one will placate a specific person at a specific time for a specific purpose.
Is it a lazy summer afternoon? Well then you probably want a lager. Are you serving desert? Well then that super-chocolaty stout might go well. Are you serving arrogant bastards who hate the faintest sweet in their beer? A hop bomb will go well. Are you serving a fancy stew? Well that barley wine might go well[as might a porter]
I had my doubts, but goddamn, if the recipe ratio (1 1/2 oz soda to 1 oz rum) that I found is close to what I had, I have a new favorite drink. And to think, it was concocted by Cubans/Cuban immigrants to make rum (something I don't usually drink) taste good in a cocktail.
Anyone know of a solid recipe?
How the hell do you get fresh mint (ie, not half-wilted) in New England during the winter?
I wonder what other ancient liquors are floating around NYC...
So when I get all medical doctored I think I'm going to get cross appointed to a research hospital around NYC just so that I can go out in this wondrous bar scene.
PDT
Little Branch
Milk and Honey
Death and Co
in that order
Supposedly it's back in manufacture.
http://www3.timeoutny.com/newyork/the-feed-blog/restaurants-bars/2009/04/booze-beat-welcome-creme-yvette-st-germains-purple-cousin/
Whether or not it's the authentic recipe who knows.
Yes, I'm familiar. It's made by the same guy who makes St. Germaine, so it's probably decent. I've heard he had a bit of trouble really getting the taste exact, but it's supposed to be much closer to the original (i.e., much more berry and vanilla) than the revival of creme de violette by Roman.
Well that's a specious fucking comment, what do you like in a beer, a dark beer, and a dark lager in particular?
The Sazerac 18 was named the best rye in the world by Jim Murray, topping the Ardberg Supernova
http://cocktailenthusiast.com/2009/12/01/whisky-bible-names-sazerac-rye-worlds-best-whiskey/
Sorry kind of new to the whole beer thing. I am a fan of Matso's Brewery Smokey Bishop Dark Lager.
Things I like: Bourbon (Bookers, Hudson, Red Stag), this one single malt scotch I had once
Things I know I don't like: Any beer I've had so far, Gin, super sweet candy like drinks, most mixed drinks (I don't like tasting something + alcohol, if the tastes are clearly distinguishable it's not gonna fly)
That's all I got, hit me!
Beer always tastes really bitter... i think that's the point though, I don't like that.
Alcohol taste is not a deal breaker, else I wouldn't be drinking straight bourbon! I've had one scotch I didn't like much but the good scotch had a very interesting flavor, I don't really know how else to describe it. Also it's very warming.
Bourbon is the same, a very interesting flavor and it feels nice going down. I wish i could describe better what I like about the flavor but it's just so unique. I like the Red Stag because... mmmmmmm Cherry is delicious.
I just got on the Red Stag bandwagon and I hate Bourbon. This thing is a great mixer and even good neat. The Bourbon traditionalist will say it is too sweet (not medicinal though, I haven't heard that), but compared to White Label and Bourbon in general, what isn't sweet? Red Stag is pretty much one of the best and most effective novelty liquors that has been created and gets people drinking a product they already make.
I'm getting the idea that you like sweeter tasting alcohol? I recommend Buffalo Trace bourbon if you haven't already tried it. I drink it a lot in the winter.
As far as beer and bitterness is concerned, not all beer is super bitter. Some varieties of beer with low AAU variety hops aren't bitter at all to me. I assume you've mostly had pilsners, so maybe consider something like an English mild, or some of the darker ales that are usually less hop-heavy.
http://www.suboptimist.com
Meh. There are other things I'd much rather drink and most bars usually have it.
Ballin'!
agreed, I think it'd advertised as the greatest high class beer and most people who drink it buy into that too much
it's decent, there are plenty of other things to enjoy
Good if that's all that's on tap with domestic swill (I'm looking at you Budweiser).
Otherwise you can do better.
Hmm I tried a berry beer before and the first split second of it was good, and then I was overwhelmed by beeriness... maybe it just wasn't a good one.
And to the one who recommended it, I will look into that Buffalo Trace!
This just sounds wrong.
1 part coconut rum
2 parts white rum (white I think? Whatever the standard clear Bacardi is)
1 part blue curacao
1 part Grenadine
1 part sprite
1 part sour mix (I make my own, but I still cheat - just equal parts water, suger, lemon, and lime juice)
Like I said, super sweet. But lately I tried Wild Turkey - American Honey which I absolutely love and Captain Morgan Tattoo. A co-worker told me that Maker's Mark was a decent bourbon to try.
I bought a bartender's guide that had a neat little intro on the basics of a home bar and drinks you should learn how to make. A few of them involved an ingredient called "Campari" so I assumed this was a popular beverage and purchased a bottle.
Good God, I now know that Hell has a taste. Has anyone discovered a method for making Campari palatable?