What are you drinking right now?

[denning]

My understanding of the louche from absinthe is that it is the natural oils in the liqueur that separate out once the right proportion of water is added. Similarly, it may be the oils from the orange Peel that cause this as well. I have aged rye with vanilla bean several times with no cloudiness, but I find orange peel can make it a little hazy.

 

[b1os]

That makes more sense.

Edit: Yep, that's most definitely the case. On Wikipedia there's a nice video demonstrating the louche effect where water gets poured into everclear + grapefruit essential oils: https://en.wikipedia.org/wiki/File:Louche_effect_grapefruit-cello.webm

 

[denning]

Phew, at least I don't have to pull my foot out my mouth this time.

On another note, I made a Cure for Pain. One of my favourite cocktails, so complex, which isn't surprising given that it is a complex recipe.

Courtesy Death & Co.:
¼ oz Rye Whiskey (~100 proof)
¾ oz Bourbon
¾ oz Sweet Vermouth
½ oz Tawny Port
½ oz White Crème de Cacao
1 splash Campari

I don't have Crème de Cacao, but I do have a bottle of Mozart Dry (a distilled chocolate spirit, not chocolate flavoured). But there is no sweetness, so I add a smidge of rich simple to get the same effect as Crème de Cacao (https://www.thewhiskyexchange.com/p/12551/mozart-dry-chocolate-spirit).

Any other recipes I could use the Mozart Dry for?

 

[b1os]



Phew, at least I don't have to pull my foot out my mouth this time.

Unlike me with my stoopid theories. I've just always assumed it were some ingredients in anise that caused the louche effect. Oils make much more sense though.

On topic: Gin & Tonic, Negroni, and now some 2004 Bierzo Pagos de Posada. Longer detox phase beginning later this week.

 

[RSS]

 

[Piobaire]

82 was such a good year and sadly all of mine are gone.

 

[RSS]



82 was such a good year and sadly all of mine are gone.

Agreed, very good. Mine are too ... gone that is ... that was the last bottle.

 

[b1os]

Chateau Respide-Medeville 2010. Still young, but delicious.

Piob, would you remove the orange/vanilla if you were to store the bourbon longer? I guess it's fine to keep it in there for another few months?

This has resolved itself. There's no bourbon left now.

Edit: To anyone else: do try it out. Barely any investment and the result is glorious.

 

[Huntsman]

Phew, at least I don't have to pull my foot out my mouth this time.

On another note, I made a Cure for Pain. One of my favourite cocktails, so complex, which isn't surprising given that it is a complex recipe.

Courtesy Death & Co.:
¼ oz Rye Whiskey (~100 proof)
¾ oz Bourbon
¾ oz Sweet Vermouth
½ oz Tawny Port
½ oz White Crème de Cacao
1 splash Campari

I don't have Crème de Cacao, but I do have a bottle of Mozart Dry (a distilled chocolate spirit, not chocolate flavoured). But there is no sweetness, so I add a smidge of rich simple to get the same effect as Crème de Cacao (https://www.thewhiskyexchange.com/p/12551/mozart-dry-chocolate-spirit).

Any other recipes I could use the Mozart Dry for?

The Cure for Pain, also one of my great favorites!

I would also suggest the 20th Century, quite an old Gin and Lemon juice based cocktail that usually takes a hint a creme de cacao -- my recipe uses Tempus Fugits, and it suffers from the ugly color, so your Mozart would make a much more visually appealing drink.

My recipe is not handy, but this looks right: http://imbibemagazine.com/recipe-twentieth-century/

I based the Art Deco cocktail off of the 20th Century. There are also versions that use a Reposado instead of gin, and that can work well also.

~ H

 

[indesertum]



The Cure for Pain, also one of my great favorites!

I would also suggest the 20th Century, quite an old Gin and Lemon juice based cocktail that usually takes a hint a creme de cacao -- my recipe uses Tempus Fugits, and it suffers from the ugly color, so your Mozart would make a much more visually appealing drink.

My recipe is not handy, but this looks right: http://imbibemagazine.com/recipe-twentieth-century/

I based the Art Deco cocktail off of the 20th Century. There are also versions that use a Reposado instead of gin, and that can work well also.


~ H

I only remember Cure for Pain cuz your review made me order one at Death and Co

 

[cocostella]

Pretty good. Not my fave.

 

[Geoffrey Firmin]

A very cold schooner of Four Pines summer ale.

 

[RedLantern]



Pretty good. Not my fave.

Some guy I work with keeps telling me about that french single malt. I give him no quarter, I always tell him he's doing it wrong, and ask him if he also drinks Italian beer . . .

 

[indesertum]

But Italian beer is good. Just don't drink Peroni. Baladin is pretty awesome. Up and coming region for craft beer

 

[Gibonius]

50/50 Amaro Nardini and Cocchi Americano, on ice.

They play nice together. Good stuff.