What are you drinking right now?

[Piobaire]

 

[Zacd]

Dalmore 18 years Whiskey

 

[Piobaire]



Dalmore 18 years Whiskey

Nice tipple but there's no "e" in whisky.

 

[Xaviair]

Old fashioned, Four Roses single barrel and Fee Bros. cherry bitters

 

[cptjeff]

I put together a drink to work with ginger liqueur, and have been playing around with the base spirit. First time around, I used brandy, which was good. Last time, bourbon, which was also good. This time, Rye, which is good as well.

1.5 measure base spirit.
.5 measure Dry Vermouth
.5 measure Ginger Liqueur
.5 measure Lemon Juice
bitters, whatever type you feel like.

Very New Orleansy formula (proportions inspired by the various crustas), so I think I'll probably stick with brandy/bourbon/rye on this one, and come up with something different for gin and rum.

 

[JohnGalt]

 

[deltap]

Having me some Bitburger's in a 500ml can right now.

 

[Medwed]

R.Renaudin 1989 on Friday and Saturday.
Croizet 1894 Sunday with Bolivar P. Corona

 

[Matto ELITE]



Nice. Did you use the macallan ice ball maker or another?

 

[Bhowie]

Hand carved that badboy

 

[denning]

Made an Aurora, courtesy of our own cptjeff:

2.5 oz gin (Greenalls)
.75 oz St. Germain
.75 oz Lime Juice

Shaken, garnished with a lime twist.

Quite tasty, but I may add a dash of grapefruit bitters next time to add an extra dimension to the drink.

 

[b1os]

Campari Orange.

 

[GreenNYC]

Few Rye Whiskey.....I'm a bourbon guy but a friend gave me a bottle of Few Rye and I find it fascinating. Incredibly smooth with a very unusual mouthfeel. I didn't find it too spicy..more balanced with a bit of sweetness from the corn. Cool bottle as well.

 

[Huntsman]

That sounds more reasonable. I looked it up and a variety of websites, including SmallScreenNetwork, said 1:1:1. ( http://www.smallscreennetwork.com/video/100/cocktail_spirit_la_louisiane )
Yeah, I forgot the Absinthe in my post but used it in my cocktail.

Few Rye Whiskey.....I'm a bourbon guy but a friend gave me a bottle of Few Rye and I find it fascinating. Incredibly smooth with a very unusual mouthfeel. I didn't find it too spicy..more balanced with a bit of sweetness from the corn. Cool bottle as well.

Most excellent! I would love to try some! The distiller is an ex-patent attorney, which I think is pretty awesome.

~H

 

[Huntsman]

Quote:
I saw one of those Macallan Ball Makers used at this incredibly vapid yet tony DC hotel I stayed at for business, where a stunning yet somewhat disaffected hostess wheeled it over (very slowly -- if you move too quickly, the facade of cool might break) on a cart along with my Balvenie, which was already resting in a perfectly good Glencairn glass.

She leaned over the device and pushed up and down on its 'Macallan' emblazoned handle in a rhythmical, vaguely sexual and incredibly bored manner, then lifted the top to reveal a sphere of white ice. I didn't understand this show, nor why the ice was white. Regardless, it was removed and placed in a tumbler, whereupon the Balvenie was poured on top. This performance was apparently an apology for the :30 minutes it had taken to get my scotch, as no one else in my party had received the same treatment, despite ordering far more expensive whisky. I'm not sure, but I believe that I was in some way supposed to be impressed. The little tumbler struggled to hold the ice ball and my whisky, just as I struggled not to spill it as she handed it to me. Then I noticed a funny thing. My scotch was bubbling. Scotch does many wonderful things, but bubbling is not one of them. I deduced the bubbling was on account of the white iceball inside, which was frozen so quickly that air was trapped inside and released by the melting of the successive layers.

The experience was incredibly bizarre, and I reflected upon it a month later, at a cocktail bar in Tokyo. I had just ordered a vintage sherried Karuizawa whisky. I was presented with two to taste in crystal nosing glasses. After I had made my selection, our wonderful bartender Kaori Kurakami took a frosted ice ball from her freezer with tongs, placed it in a tall, tapered crystal tumbler and poured 2 oz of my Karuizawa on top. As the whisky hit the frosted ice, the submerged part instantly disappeared because it went completely clear. Completely. Clear as the immaculately polished crystal tumbler. My jaw dropped a little, I think. Kaori-sama then deftly rotated the ice with the fork end of her cocktail spoon, and the already seemingly-spherical ice became perfectly spherical before my eyes as the corners of the tiny facets melted off. The glass was placed in front of me, along with the bottle of scotch for my inspection. Each step was performed by Kaori-sama with great care and immense pride. The perfectly clear ice ball had been carved by her own hands earlier that day from a huge block.

So, no, too-cool-for-school DC hostess, I was not impressed by your performance and bubbling ice ball. Not impressed at all.

Anyway, I am on the quest for perfectly clear ice. It is too freaking awesome. Not implying, Piob, that your ice bubbles; the thing I was served was like a snowball.

~ H