What are you drinking right now?

[indesertum]

Over crushed ice?

 

[cptjeff]



Over crushed ice?

Or as close an approximation as the refrigerator makes, anyway. Apparently Hemingway drank 'em frozen, but blenders are just a pain, and I'm not that attached to authenticity.

 

[cocostella]

Depending on the rum, I'd drink the hell outta' that.

 

[Nil]

Elmer T. Lee bourbon in a Glencairn glass with a small splash of water.

 

[Pilot]

Hanging by a lake drinking homemade sangria and messing with a Corgi puppy

 

[Bhowie]

Yeah, but how did you make it?

 

[erictheobscure]

All I know is the Spanish would never drink their authentic garbage sangrias with a Welsh dog.

 

[jcmeyer]

My go-to pilsner, made right across the bay. Far superior to Stella or *shudder* Pilsner Urquell.

 

[Spy]

Heady Topper, then a glass of Johnny Walker Green. Goodnight!

 

[aravenel]



My go-to pilsner, made right across the bay. Far superior to Stella or *shudder* Pilsner Urquell.

Spoiler: Warning: Spoiler!

Trumer is great, wish we could get it over here.

Though Pilsner Urquell isn't bad either. Certainly better than Stella...

 

[Bhowie]

http://www.hg2magazine.com/londons-cocktail-revolution-an-interview-with-the-founders-of-lyan-bar/

Not sure how I feel about this. It seems a natural evolution for an avante garde place, but I feel like soul is being taken out. No citrus and no ice.

 

[Bhowie]

Alright, post number 2 in a 3 part series. This post is drink ideas i have. I'm going to make my own vermouth here pretty soon. I'll post on that. I think I'm going to try infusing a sherry with ginger. Hopefully I can get it close to something like a ginger snap cookie. I want to infuse shrimp into a vodka, or maybe a mellow aquavit. Use them in a bloody mary. Shellfish and tomato make good bed fellows anyways. This would be in a sense a play on a shrimp cocktail.

 

[cptjeff]

^From what I've heard, infusing meat into a liquor is a somewhat more complex process than infusing most other things. There are instructions floating out there for bacon vodka though, I would use those.

 

[aravenel]

Yeah, something tells me just dumping shrimp into vodka and letting it sit is not going to turn out very well.

You could maybe make some sort of shrimp stock with the shells and use that?

 

[Bhowie]



^From what I've heard, infusing meat into a liquor is a somewhat more complex process than infusing most other things. There are instructions floating out there for bacon vodka though, I would use those.

Yeah, something tells me just dumping shrimp into vodka and letting it sit is not going to turn out very well.

You could maybe make some sort of shrimp stock with the shells and use that?

I've done bacon, it is more involved, but nothing crazy.

Kyle suggested using a stock, mixing it, and then redistilling. I might try infusing then pastuerizing first. I kinda do/don't want to build a stovetop still