Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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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.
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I definitely can't afford to drink like that, either, lol. In DC it's probably our representatives and lobbyists rubbing elbows with them that are able to take advantage of it.
Back when I bartended, my favorite perk (and there were so many) was getting to try expensive and/or rare stuff I normally wouldn't even see.
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I definitely can't afford to drink like that, either, lol. In DC it's probably our representatives and lobbyists rubbing elbows with them that are able to take advantage of it.
Back when I bartended, my favorite perk (and there were so many) was getting to try expensive and/or rare stuff I normally wouldn't even see.
First thing I ate here was chicken hearts in honor of said "representatives" of We the People.
That's a great perk. It wasn't long ago that I could afford, say, a bottle of George T Stagg. It's a shame that those days are long gone. Mezcal and tequila are next. I recommend stocking up.
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Fortunately, I will always have a pipeline into Mexico for cheaper mezcal. My father-in-law brings us bottles all the time. His stepson knows the distributor of Alipús, so that's often what we get. No complaints. lol
Hopefully Marcia's green card renewal paperwork will get processed sometime in the next millennium and we'll be able to visit her family without fear of her not being allowed back in.
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Nice!! Love Alipus. Hopefully the immigration stuff will get sorted favorably.
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It’s going to be fine. Processing times are just even more glacially slow than usual because they’re spending all their resources separating families and what not…
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Despicable. Caging people like animals and tearing families apart. I had hoped we were better than that.
Back OT, check this shit out. $1.1M for a bottle of hooch distilled in 1926 and bottled 60 years later.
https://abc13.com/food/this-bottle-of-macallan-whisky-just-sold-for-$11-million/4405782/
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Speaking of rare, this one’s getting tucked away until I can share with the son. I’d better hide it from myself…
Cassis Whiskey Sour
2 oz bourbon or rye
1 oz lemon (not pictured, last one)
3/4 oz cassis (next time I’d use 1)
1/2 oz simple (next time I’d use none)
1 egg whiteShake all but egg white with ice. Strain into glass, and dump ice. Add back to shaker and add egg white, shake. Strain. (Called “the reverse shake”)
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Nice OF and agreed.
This is a stunning combination. I bite a chunk and swish some sauce. Delicious.
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Hitting up the “Bourye” which is a mix of bourbon and rye. It’s straightforward but good. Note the “untucked” in the background.
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"Bloody Bitter"
2 oz gin (preferably barreled, or earthy, like Letherbee Autumn release)
1 oz Creme de Cassis
1/2 oz angostura bitters
1/4 oz Orange bitters
1/4 oz Peychaud's bittersMy riff on the much-loved "Sawyer Cocktail." I think the Sawyer is technically a better drink, this one goes much more for the sweet/bitter interplay and is less balanced due to the lack of sour. I've messing around with cassis, and may make this one again. I highly recommend the Sawyer if you like gin and are looking for something truly different.
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Old Forester BDay bourbon 2018. A different bottle than pictured previously, the other is getting put away for a while. Higher proof than past iterations, this one has some punch. Definitely best to pour it and let it sit for 20-40min. Very nice, though. Something like cherry bread pudding on the finish.
Worth the price of admission? Maybe not, but with these things the quality graph gets asymptotic: 50% more expensive for 10% better.
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…and with the ability to discern and appreciate the difference diminishing by the ounce consumed, at least for me
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MGP’s first house label in…forever? You've definitely drank some MGP bourbon or rye before, as they silently supply many many brands (a list I found). They know how to make a whiskey, that's for sure. This one is right up my alley: cocoa powder, nuts, dried fruits (fig/date/prune, like a dopplebock), toffee.
The bottle ain't cheap ($70) but what is nowadays? Note the "I" on the neck. Each year the "repeal reserve" will change, you can also see the mashbills and % of the whiskies used in this bottle, which is a nice touch. It's also an easy bottle to store and pour, all while being good looking. A nice throwback art deco style. Too many bottles are trying too hard for nostalgia, or are ridiculous to store and pour (OF Bday, I'm looking at you).
All in all, a whiskey drinkers bourbon. Few people do a high-rye better than MGP, and I love that they've shed all the pretense and kept the work where it belongs: in the sauce.
*As an aside, it's a bonus that they picked one of my favorite prohibition characters for a namesake. George Remus was a downright ridiculous man, whose life even the most creative story writer couldn't have scripted.
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Now that is one high end cocktail.
