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America! We make bourbon.
Crayon
Sleeps in the wrong bed.TejasRegistered User regular
Sleeps in the wrong bed.TejasRegistered User regular
If there is one thing that encompasses all social classes, color, and sex-it is most certainly alcohol, and more specifically liquor. From prohibition and speakeasys to legalization and chic martini bars, our country has seen the best and worst of one of the greatest, and oldest, of mans accomplishment here on earth. Alcohol is the lubricant of our system, it imbibes the user with a freedom of conversation, and most certainly gives us all that little bit of "liquid courage" we need to achieve certain things.
Bourbon by all accounts is not entirely American so to speak considering it was Scots and other ethnic classes that brought over their knowledge in distillation-but we most certainly made it our own. We have American blended whisky, Straight Kentucky Bourbon, and the Tennessee Whisky. Bourbon is such an important facet of American history that there are literally hundreds of laws on the books actually discussing what can/can't be done to call it a "Straight", or even a "Kentucky" bourbon.
So take a drink and share with me not only your favorite alcohols, that being both beer and liquor-but also share your recipes for a good cocktail.
I should start off by (if you hadn't noticed) declaring my love for bourbon and almost all forms of it, from the bottom shelf Kentucky Tavern to the top shelf Woodford Reserve and Knob Creek. Honestly I am not a fan of the Tennessee types, but I most certainly won't turn it down.
My two favorite drinks other than neat/on the rocks:
Mint Julep
Mint leaves to taste (usually 4 to 8)
2 tsp water
1 tsp sugar
Muddle ingredients-fill with ice, add 2 1/2 oz of your favorite bourbon. Clean, simple and delightfully tasty.
Whisk(e)y Sour: Easiest to make version
In old fashioned glass add 2 oz whisk(e)y (ideally Woodford for me, but usually Beam since I hate wasting such a beautiful bourbon as Woodford) to ice. Fill with sweet and sour mix. Simple and done.
If you are at all interested in the history of whisk(e)y in general, there are two books that I fully recommend. Encyclopedia of Whisky by Michael Jackson, and The Book of Bourbon by Gary Regan/Mardee Haidin Regan.
Bourbon by all accounts is not entirely American so to speak considering it was Scots and other ethnic classes that brought over their knowledge in distillation-but we most certainly made it our own. We have American blended whisky, Straight Kentucky Bourbon, and the Tennessee Whisky. Bourbon is such an important facet of American history that there are literally hundreds of laws on the books actually discussing what can/can't be done to call it a "Straight", or even a "Kentucky" bourbon.
So take a drink and share with me not only your favorite alcohols, that being both beer and liquor-but also share your recipes for a good cocktail.
I should start off by (if you hadn't noticed) declaring my love for bourbon and almost all forms of it, from the bottom shelf Kentucky Tavern to the top shelf Woodford Reserve and Knob Creek. Honestly I am not a fan of the Tennessee types, but I most certainly won't turn it down.
My two favorite drinks other than neat/on the rocks:
Mint Julep
Mint leaves to taste (usually 4 to 8)
2 tsp water
1 tsp sugar
Muddle ingredients-fill with ice, add 2 1/2 oz of your favorite bourbon. Clean, simple and delightfully tasty.
Whisk(e)y Sour: Easiest to make version
In old fashioned glass add 2 oz whisk(e)y (ideally Woodford for me, but usually Beam since I hate wasting such a beautiful bourbon as Woodford) to ice. Fill with sweet and sour mix. Simple and done.
If you are at all interested in the history of whisk(e)y in general, there are two books that I fully recommend. Encyclopedia of Whisky by Michael Jackson, and The Book of Bourbon by Gary Regan/Mardee Haidin Regan.
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Used to be a Jack Daniel's type of guy (We love cheap rot gut in the south), But I had actually used Jameson's to cook with once and did a some for me some for the receipe type of thing and found it to be superior to JD in pretty much every way. I used to screw around with my Whisky now its just...A glass, some Jameson's and some ice....
The Hemingway:
In a champagne flute combine 1/2 to 1 measure of absinthe. Top with champagne.
Also, 1 shot of absinthe, 1 shot of vodka, and some redbull to taste is pretty good too.
Other than that, I brew my own wine......so I always have around 40-60 bottles of wine laying around to drink.
If you put malibu in with milk it tastes like coconut juice (not really my cup of tea but it does).
The Crack Daddy is quite nice. I didn't have it in the bar that GQ have got it under, and the GQ website was the only place I could find the recipe.
40ml vodka
40ml passion fruit juice
20ml sugar syrup
20ml Chambord
Champagne
Edit: I'm pretty definite that it wasn't made aswell as it says on the website. The guy just stuck it all in a shaker, with ice, slammed it around a bit, then poured it into a glass.
Go back to your port and Pimm's and rotgut gin you limey bastard. You're not good enough for our fine American bourbons.
O_o holy crap!
Yeah....that's the usual response I get when people see my wine. You have to realize, though, you only need 5 gallons of wine to make 20 bottles. Of course my wine collection doesn't even compare to those people with hundreds of old, famous labelled wines in their cellar.
Copy/paste from my blog:
Dewar's White Label: This is pretty much trash.
Johnnie Walker Black: This is good whisky. (though it's blended, not single malt if you care) Axe (I think?) said it was a good price/quality point, and he was right. After other experiences, I can tell that it's not as smooth as some, but I still like this better than other more expensive single malts. (such as the next two)
Glenfiddich "Special Reserve" 12 year (aka the most expensive stuff you're likely to find in the grocery store): This is alright. Not really good in my opinion, but better than some. I probably wouldn't buy it again. Interestingly, a day or two after I opened the bottle, the scotch went bad or something. (I think I posted about it earlier) It has a bad bite to it now. My brother got a bottle of this as well, and the same thing happened to his as well.
Glenlivet 18 year: This is pretty good too. I like this better than the Glenfiddich, but not as much as the JW Black. I remember this having a spicy flavor that was interesting and an aftertaste that I didn't much care for.
Tobermory 10 year: Both my brother and I really liked this one. This was cheaper than most. ($30 or $40 I think) This is smooth and lingers. (I felt like I was breathing smoke after each swallow, which was pretty neat)
Laphroaig 10 year: Oh man, this one is weird. Laphroaig has a reputation as being the most strongly (peat) flavored scotch, and it is pretty strong. I thought that I probably wouldn't like it too much, and I was correct. This literally tasted like drinking smoke, which was actually really neat, but it was followed by a fishy taste that I didn't like so much. The interesting thing is that I can tell that it's a good-quality scotch, but I just don't like the flavor. Were I to like smoked fish-flavored whisky, this would likely rank up there on the list.
Macallan cask strength: This is fantastic stuff. My favorite so far. I noticed a little lingering taste, but not as much as the Tobermory. (The cask strength means that the entire bottle came from one cask of whisky, unlike most bottles which are filled from vats that are filled from multiple casks)
tl;dr: Macallan Cask Strength is my current favorite.
The stuff I had tasted like bitter licorice. I actually didn't care for it much.
http://en.wikipedia.org/wiki/Lucid_%28Absinthe%29
I think it tastes like pure unfiltered ass-but there is a brand right there that has a low enough content of the grande wormwood that it passes the legal issues in the States. If you can find it, it's about the closest you're going to get to the harder stuff-while staying legal.
(We may not have done a very good job though. The sugar didn't seem to want to mix in very well)
Pretty much. I liked the Sambuca I've had better than the Absinthe though.
1 oz peach schnapps
1 oz Jagermeister® herbal liqueur
cranberry juice
only way I think I can describe it is like a strong tea in taste, but they are delicious.
Other than that, though, here's a drink that kind of came about as a bastard of other drinks:
1 shot each:
Vodka
Kahlua
Irish Cream
Amaretto
Serve over ice
Makes a delicious dessert drink
Due to this, I grew a strong liking of Jack Daniels, but I much prefer Crown Royal now. The taste between them is similar, but CR plays with my taste buds just the way I like it.
Anyone also enjoy a good fine Brandy as well? We get Korbell nice and cheap here in Wisconsin and it is so god damn good.
Around here its made equal parts Rumpleminze and Chambord.
evan williams
woodford reserve
single barrel jack
are the more common ones I get.
jim beam = gross
I do not so much enjoy Islay whiskys. smell like terpentine
scotch. can't remember the names, I've been on bourbon kick lately. scotch was last winter.
B.net: Kusanku
1-2 shots vodka
Fill the rest of the (small) glass with tonic water
Add a slice of lime
:^:
No, no, no. The laws make it illegal to SELL in the US. You can possess it, and consume it. You'll have to order it from overseas though. May I recommend: http://www.absintheonline.com/acatalog/Jade.html
The Edouard 72 is the best IMO (too bad it's sold out right now)....but I haven't tried the Nouvelle-Orléans, and I hear it's very good.
Absinthe tastes like black-licorice....or anise. They're very similar flavors. Some people have compared it to Jager Meister. I don't like Jager though....
I'm gonna buy a bottle, and I'll report to you guys how it is.
**edit** No...the legal limit for thujone is still 1mg/liter.....but the margin of error allowed is up to 10mg/liter. LOL
After some experimentation I found Gordon's gin to be preferable to Bombay Sapphire, despite a Bombay & tonic taking lime rather than the usual lemon. The Tanqueray gin was the best, but it's more expensive than Gordon's.
One of the few cocktails I enjoy drinking is a well prepared Old Fashioned.
Old Fashioned
One cube of sugar in an old fashioned glass. Add enough water to dissolve the sugar. Two to three dashes of bitters. One measure of whiskey. Add a piece of ice and a twist of lemon peel. Divine.
I really prefer the "new" old fashioned-the fruit just lends itself to the bourbon and really highlights the characteristics of the bourbon. The only extra step is muddling in a slice of orange with the sugar/water and bitters. I like an old-fashioned, but if I have oranges available I will gladly take the extra step.
Do you happen to know which episode that was? As in what season and number? I thought I had seen pretty much all episodes, but I suppose not.