Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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NP: good ideal to stockpile Mexican spirits while you can.
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This was a successful experiment.
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For once, I don't have rye but am heavy on bourbon. Thus, the appropriately-named Bourbon Scofflaw.
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@mclaincausey nice. And by heavy on bourbon I assume you mean a dozen or so bottles on hand?
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No, for me that just means 7. I keep a lean bar because I drink em down faster than I probably should.
Made a really nice one with some almost overripe peaches , I call it The Panic:
Muddle like a fifth of a large peach without skin on broken ice with real grenadine
Stir in 2oz whiskey, 1 oz dolin Blanc, 1/2oz fresh lemon, ango (I used a bittercube version) dash, shake like it owes you money, strain over a highball with ice, float some Pellegrino lemon soda. Really really good.
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Ha I’m in the same boat. I buy em as fast as I can and I drink em almost as fast I was just musing about how many bottles I’d have to have before I considered myself “heavy on bourbon.”
Much experimenting tonight:
First one:
"The Solution"
1.5 oz Tequila
1.5 oz Mezcal (or other smoked liquor)
1 oz lime
.75 oz syrup
1 eggThis one was me figuring out what to do with a Baltimore distilled apple brandy, where the apples are smoked before distillation.
Second:
"Goldenrod"
3 oz white whiskey (VA distilled rye in this case)
2 oz triple sec
2 oz lime
0.5 oz simpleA white whiskey Margarita. "Margarita" is Spanish for "Daisy" and goldenrod is the state flower of KY so it seemed appropriate. This makes a BIG drink, so gird your loins.
Third:
White American
1 oz white whiskey
1 oz Kahlua
2 oz coconut milkA riff on the white russian. I can't drink dairy so this is what I came up with. Freaking delicious, and I'm pretty smashed at this point.
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^boy I needed some amaretto coffee on Sunday, let me tell you.
It’s expensive but a really standout rye. Highlights the mint/green apple/fennel zone that’s possible with rye.
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I like that one as well
This is an interesting mezcal with a chalky vibe. Very enjoyable.
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This one uses blue agave (like tequila) and thus is an interesting comparison of the methods behind that subtype and mezcal. So it tastes like a premium unrested tequila with a touch of terroir and smoke. Quite nice and an illustration of why I prefer the broader universe of mezcal.
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I should probably just move to Oaxaca and get it over with… They failed to build the wall in time last time I was south of the border.
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Apologies for the lack of posting. Rest assured that I haven't been slaking on my drinking, just my chronicling of said drinking. Trying out cider cocktails tonight. This one's a fail (as is, I know how to fix).
Rambling Man
2 oz Peated Bourbon (I used hickory smoked malt whiskey from Corsair)
2 oz OJ
1 tsp honey (as written, normally honey syrup is prescribed, given that honey doesn't mix well)
1-2 dash orange bittersShake with ice, then top with 6 oz dry cider.
Too smokey. Also my lone orange was crap and somewhat sour, which adds to the one note of the drink. Here's my fix, which I can't try at the moment (no more oranges) but you can trust me that this will work:
Brambling Man
1 oz Wild Fire
1 oz Apple Brandy
2 oz OJ
1 tsp honey syrup
2 dash orange bitters -
Next up, the Drunken Pumpkin…
What was written:
0.75 oz Allspice Dram (St. Elizabeth)
2 oz Templeton Rye (don't they know Templeton adds "flavor"? Weak)
0.5 oz lemon juiceShake and strain in a collins glass, top with Pumpkin/Apple cider (which I find to be 6 oz, like the last recipe). Also it's worth noting that this supposed pumpkin/apple cider probably contains "flavor."
What was done:
0.75 oz homemade allspice dram (see below)
2 oz Wild turkey 101 rye (the premier mixing rye of 2018)
0.5 oz lemon juice (missing from photo, because, you know, last lemon)
1 tsp simple syrup (my cider is bone dry, like all sugar is fermented out)Shake and strain into collins glass, top with dry apple cider, and a few grinds of nutmeg.
Much more successful than the last drink. Tart, but allspicey. A good late summer choice, or if you just feel like something different than straight dry cider.
I coulda hung out with Yul Brynner.
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Found this incredible wild Gorse flavoured gin in Cornwall. I really enjoy a small batch gin or rum, and if I'm buying a really good quality spirit I personally don't want to mix it with anything other than maybe a little ice.
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Today’s arrival. Some decent cassis that I can’t source locally. A 14 year old single barrel selection of Knob Creek. MGPs first house label.
Drink is a Kir Breton
2-3 tsp cassis
2 tsp apple brandy
12 oz very dry cider -
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Oh boy…
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What'd you get, @mclaincausey ?
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What'd you get, @mclaincausey ?
Couldn't justify anything on that page but the place had tons and tons and tons of whisk(e)ys from around the world. Wound up going with a 12 year uncut Weller. This place (Jack Rose in DC) made me wish I were rich. I've never seen such a ridiculous catalog of booze.
