porcupine Posted January 21, 2008 Share Posted January 21, 2008 A particularly delicious Negroni variation: 1 1/2 parts Tanqueray Rangpur, 1 part Vya sweet vermouth, 3/4 part Aperol. Okay, not "right now", but last night. Link to comment Share on other sites More sharing options...
Sthitch Posted January 21, 2008 Share Posted January 21, 2008 Bell's Two Hearted Ale from a mini-keg, hmm mini-keg. Link to comment Share on other sites More sharing options...
alan7147 Posted January 21, 2008 Share Posted January 21, 2008 Bell's Two Hearted Ale from a mini-keg, hmm mini-keg. Nice. I was thinking about buying one but was concerned about how long this would keep. Any thoughts? Link to comment Share on other sites More sharing options...
Sthitch Posted January 21, 2008 Share Posted January 21, 2008 Nice. I was thinking about buying one but was concerned about how long this would keep. Any thoughts? I have only kept a mini-keg around for about 10 days and so far the last beer has been as good as the first. Link to comment Share on other sites More sharing options...
edenman Posted January 22, 2008 Share Posted January 22, 2008 I have only kept a mini-keg around for about 10 days and so far the last beer has been as good as the first. It probably helps that the abv on Two-Hearted is a bit higher (7%), which, at least in theory, makes it a bit more resistant to flavor degradation via oxidation. Do these mini-kegs have an expanding bubble inside to try and maintain little to no headspace, or do you just open a valve on the top and let the oxygen in as you draw? Link to comment Share on other sites More sharing options...
Heather Posted January 22, 2008 Share Posted January 22, 2008 Damrak. Thanks, Alan! Link to comment Share on other sites More sharing options...
youngfood Posted January 22, 2008 Share Posted January 22, 2008 Bell's Two Hearted Ale from a mini-keg, hmm mini-keg. Where'd you find that? Link to comment Share on other sites More sharing options...
alan7147 Posted January 22, 2008 Share Posted January 22, 2008 Where'd you find that? So far I've seen them at Rodman's on Wisconsin, Cleveland Park Wine and Spirits & The Wine Specialist. Link to comment Share on other sites More sharing options...
Sthitch Posted January 22, 2008 Share Posted January 22, 2008 Where'd you find that? Old Town Alexandria Whole Foods Link to comment Share on other sites More sharing options...
edenman Posted January 22, 2008 Share Posted January 22, 2008 Where'd you find that? Also seen at WF on P St. Link to comment Share on other sites More sharing options...
Pool Boy Posted January 22, 2008 Share Posted January 22, 2008 Over the weekend had quite a few wines, including a great 2002 Peay Syrah and a 2003 Roberto Zeni Moscato Rosa. Link to comment Share on other sites More sharing options...
The Leaver Posted January 22, 2008 Share Posted January 22, 2008 Dom. Rene Rostaing Puech from The Languedoc by way of finewine.com in McLean. Funky, stink-weed, cherry and bacon fat taste in the very very best way. That, combined with a Caps victory over the Pens and some Drive-By Truckers on the stereo were a good antidote to a bad day. Link to comment Share on other sites More sharing options...
JPW Posted January 26, 2008 Share Posted January 26, 2008 2000 Mas de Bazan. Crianza. "it's Bobal-icious" Link to comment Share on other sites More sharing options...
Pool Boy Posted January 26, 2008 Share Posted January 26, 2008 2003 Match Vineyards Cabernet Sauvignon Butterdragon Hill - USA, California, Napa Valley, St. Helena (1/25/2008)It was a bit muted on the palate at first, but the nose was amazing! Oxygen, evergreen needles and molasses framed a delicious core of currents, black cherries and blackberries. It eventually opened up to revel wonderful layers of creme caramel and even some of that brown sugar I look for in a Match. Just a wonderful bottle of wine to complement the food. 91 points! (91 pts.)Posted from CellarTracker Link to comment Share on other sites More sharing options...
hmmboy Posted January 26, 2008 Share Posted January 26, 2008 2005 Saxum Heartstone Vineyard - a GSM from the Central Coast but in a very French style. Structured and young with huge potential but still delicious today. 2002 Blankiet Paradise Hills Cabernet Sauvignon - a Helen Turley special, big, rich, fruit driven red from my favorite cabernet vintage of the decade. Drinking wonderfully now and a great future ahead. Link to comment Share on other sites More sharing options...
Heather Posted January 26, 2008 Share Posted January 26, 2008 It was a bit muted on the palate at first, but the nose was amazing! Oxygen, evergreen needles and molasses framed a delicious core of currents, black cherries and blackberries.What does oxygen smell like? Link to comment Share on other sites More sharing options...
Hannah Posted January 26, 2008 Share Posted January 26, 2008 What does oxygen smell like?All I ever smelled was plastic tubing, but I think that was a function of the delivery system rather than the oxygen itself. Link to comment Share on other sites More sharing options...
Pool Boy Posted January 26, 2008 Share Posted January 26, 2008 What does oxygen smell like? Think of what pure oxygen smells like as if you were in the hospital..I often confuse oxygen with evergreen and even juniper berries, though. Link to comment Share on other sites More sharing options...
monsterriffs Posted January 26, 2008 Share Posted January 26, 2008 12-year old Caol Ila. My first Islay single malt. Awesome. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted January 26, 2008 Share Posted January 26, 2008 12-year old Caol Ila. My first Islay single malt.Awesome. Heheh, somebody threw you in the deeeeep end. You know it's a peaty Islay when Compass Box blends it with a Speyside, and then calls the resulting whisky "the Peat Monster". Yum. Link to comment Share on other sites More sharing options...
monsterriffs Posted January 26, 2008 Share Posted January 26, 2008 Heheh, somebody threw you in the deeeeep end. You know it's a peaty Islay when Compass Box blends it with a Speyside, and then calls the resulting whisky "the Peat Monster". Yum. Hahaha, this was a completely self-motivated decision. When I go for it, I clearly GO FOR IT. Still - while I suppose it's a "challenging" single malt, I loved it. Link to comment Share on other sites More sharing options...
mr food Posted January 27, 2008 Share Posted January 27, 2008 99 Lynch Bages with a ribeye last night. Not a long termer but nice last night-still on the upswing but not too much longer. Drink 'em if you got 'em without guilt. Decant for an hour or so. Link to comment Share on other sites More sharing options...
Sthitch Posted January 28, 2008 Share Posted January 28, 2008 Maiden's Blush Cocktail made with Bulldog Gin, Luxardo Triplum, meyer lemon juice and Sonoma Sytup Grenadine. For my wife I made her a Clover Club cocktail with Blue Coat Gin, meyer lemon juice, egg white, and Sonoma Syrup Grenadine, shaken hard for about 5 minutes, the body was as light as air. Next up will be a Lemon Pid-tini, with Luxardo Lemoncello, Meyer Lemon juice (I have a crap load of very large Meyer Lemons), milk, cream, simple syrup, and Cuarenta Y Tres (Licor 43). Link to comment Share on other sites More sharing options...
zoramargolis Posted January 28, 2008 Share Posted January 28, 2008 Next up will be a Lemon Pid-tini, with Luxardo Lemoncello, Meyer Lemon juice (I have a crap load of very large Meyer Lemons), milk, cream, simple syrup, and Cuarenta Y Tres (Licor 43). A couple of questions occur to me. I understand why you would use cream--the lemon juice won't curdle it. Why add milk? Second question: I've never tasted Licor 43. Is it anise-flavored? If not, what does it taste like? I love lemon and especially Meyer lemon, and I'm trying to imagine what this drink would taste like. Link to comment Share on other sites More sharing options...
Sthitch Posted January 28, 2008 Share Posted January 28, 2008 A couple of questions occur to me. I understand why you would use cream--the lemon juice won't curdle it. Why add milk? Second question: I've never tasted Licor 43. Is it anise-flavored? If not, what does it taste like? I love lemon and especially Meyer lemon, and I'm trying to imagine what this drink would taste like.The drink tastes like a lemon creamcicle. The milk/cream question is a good one, I started out following a recipe that called for 2 ounces of cream, but found that it was too heavy and rather fatty on the palette, so I decided to cut the cream with milk, and the body came out just right. The cream keeps the milk from curdling. The portions are 1 oz each of everything except for the Licor 43 which only has 1/2 oz. As for Licor 43 it is a citrus/vanilla flavored liquor from Spain. Link to comment Share on other sites More sharing options...
laniloa Posted January 29, 2008 Share Posted January 29, 2008 The drink tastes like a lemon creamcicle. The milk/cream question is a good one, I started out following a recipe that called for 2 ounces of cream, but found that it was too heavy and rather fatty on the palette, so I decided to cut the cream with milk, and the body came out just right. The cream keeps the milk from curdling. The portions are 1 oz each of everything except for the Licor 43 which only has 1/2 oz. As for Licor 43 it is a citrus/vanilla flavored liquor from Spain. But does it pair well with defeat? Link to comment Share on other sites More sharing options...
zoramargolis Posted January 29, 2008 Share Posted January 29, 2008 As for Licor 43 it is a citrus/vanilla flavored liquor from Spain. Something like Tuaca? Link to comment Share on other sites More sharing options...
Sthitch Posted January 29, 2008 Share Posted January 29, 2008 But does it pair well with defeat? Well it is alcohol so yes, it does. But remember the bet was for the game at Duke. So I still have hope. Link to comment Share on other sites More sharing options...
laniloa Posted January 29, 2008 Share Posted January 29, 2008 Well it is alcohol so yes, it does. But remember the bet was for the game at Duke. So I still have hope.I was just helping you get used to it. Link to comment Share on other sites More sharing options...
Sthitch Posted January 29, 2008 Share Posted January 29, 2008 I was just helping you get used to it.I will make sure to put that bottle of Champagne in the sun for a couple of weeks before I give it to you, that is if I have to give it to you. I suspect that a Dukie could tell the difference between a good and a bad bottle of Champagne. Link to comment Share on other sites More sharing options...
Joe Riley Posted January 29, 2008 Share Posted January 29, 2008 Tasted a WHOLE lotta things tonight. Let's see if I can remember them all: Greenore 8 year-old single grain Irish whiskey Middleton's Irish whiskey Tyrconnel 10 year single malt Irish whiskey Jameson 18 year Irish whiskey Connemara peated Irish whiskey Old New Orlean's Cajun spice rum Blemheim Ginger Ale Goya Ginger Ale Barritt's Ginger Beer Regatta Ginger Beer Fever Tree Ginger Ale Vernor's Ginger Ale Depaz Cane Syrup Elixir du Dr. Roux Ummm... Yeah, I know I'm forgetting some things. It's late. All in all, a very good night, though Link to comment Share on other sites More sharing options...
dirtymartini Posted January 29, 2008 Share Posted January 29, 2008 Mmmm, whisky(whiskey).Joe forgot to mention the Suntory and the 1987 Laphroig. Link to comment Share on other sites More sharing options...
Heather Posted January 29, 2008 Share Posted January 29, 2008 Tasted a WHOLE lotta things tonight. Let's see if I can remember them all:Middleton's Irish whiskey The most delicious Irish Whiskey I had ever tasted.Old New Orlean's Cajun spice rumSmells like Christmas...and despair! Seriously, the rum aged in Laphroig casks was extremely weird. Weird enough that I hope never to experience it again.Ummm... Yeah, I know I'm forgetting some things. It's late.You forgot the Slovakian Jagermeister. Or maybe that was on purpose? And the Aviation gin.Mmmm, whisky(whiskey).Joe forgot to mention the Suntory and the 1987 Laphroig. I missed the '87 Laphroig. (P.S. Tom: click. ) Link to comment Share on other sites More sharing options...
monsterriffs Posted January 29, 2008 Share Posted January 29, 2008 Joe forgot to mention the Suntory Say it with more intensity! Link to comment Share on other sites More sharing options...
Sthitch Posted January 29, 2008 Share Posted January 29, 2008 Mmmm, whisky(whiskey).Joe forgot to mention the SuntoryHow old was the Suntory? On my recent trip to Japan I picked up a 21 year old, it was good, but not mind shatteringly so. Link to comment Share on other sites More sharing options...
monsterriffs Posted January 29, 2008 Share Posted January 29, 2008 For your viewing pleasure, a collection of vintage Suntory ads featuring Akira Kurosawa and Francis Ford Coppola: http://youtube.com/watch?v=xz7fQCE_icU Link to comment Share on other sites More sharing options...
Joe Riley Posted January 29, 2008 Share Posted January 29, 2008 Mmmm, whisky(whiskey).Joe forgot to mention the Suntory and the 1987 Laphroig. I think I missed the Suntory. I didn't taste the '87 Laphroaig last night, but I've had it before, many moons ago when we sold it. Yes, and I missed the Aviation Gin, the Slovakian jagermeister, and the other single malt that I brought and can't remember the name of (blush) It was a good night. Link to comment Share on other sites More sharing options...
dirtymartini Posted January 29, 2008 Share Posted January 29, 2008 I think the Suntory was an 18yr though much had come before. Link to comment Share on other sites More sharing options...
jparrott Posted January 29, 2008 Share Posted January 29, 2008 I have to admit, Suntory whiskies have never done much for me. But someone poured me a Nikko 15yo once at a tasting in California that was out of this world. I gather, however, that it is quite expensive. Link to comment Share on other sites More sharing options...
Sthitch Posted January 29, 2008 Share Posted January 29, 2008 I have to admit, Suntory whiskies have never done much for me. But someone poured me a Nikko 15yo once at a tasting in California that was out of this world. I gather, however, that it is quite expensive.In November I tried a Nikko 15 at a stand bar in Tokyo and found it to be quite harsh, and unapproachable. Maybe they have some bottle/batch variation. I have never seen such Scotch selections as I found at a place in the Golden Gai that according to the owner had over 350 different types along with several hundred Cognacs and Armanacs. Link to comment Share on other sites More sharing options...
jpschust Posted January 29, 2008 Share Posted January 29, 2008 How old was the Suntory? On my recent trip to Japan I picked up a 21 year old, it was good, but not mind shatteringly so.The 18 is far better than the 21 and has rounder earthy notes to it. Link to comment Share on other sites More sharing options...
jparrott Posted January 31, 2008 Share Posted January 31, 2008 Rittenhouse BIB, neat, with a couple dashes of Fee Brothers orange bitters. Mmmm. Link to comment Share on other sites More sharing options...
Banco Posted January 31, 2008 Share Posted January 31, 2008 Pernod and water. Goes great with Paula Wolfert's Camargue beef braise from "Slow Mediterranean Cooking." Link to comment Share on other sites More sharing options...
Sthitch Posted January 31, 2008 Share Posted January 31, 2008 Something like Tuaca?Zora, Sorry I missed your question, it is not really like Tuaca, yes both can be described the same way but I find Licor 43 to be smoother and more fragrant. Link to comment Share on other sites More sharing options...
porcupine Posted February 1, 2008 Share Posted February 1, 2008 Coteaux du Languedoc 2003 Domain Clos du Serres "Les Maros". For the life of me I can't tease out what I'm tasting in this, but it's really, really, really good. Or maybe I just had a long day at work and drank the first glass too fast. Jake, Don, Joe...anybody? Little help? how would you describe it? Link to comment Share on other sites More sharing options...
Sthitch Posted February 1, 2008 Share Posted February 1, 2008 A pourly constructed Pisco Sour (get it pourly ha ha ha well if you drank as much as I have it would be funny), actually it is a little too sweet for my taste, the next time I will cut back on the amount of powdered sugar I add. But I really am liking the Macchu Pisco. Link to comment Share on other sites More sharing options...
JPW Posted February 1, 2008 Share Posted February 1, 2008 Coteaux du Languedoc 2003 Domain Clos du Serres "Les Maros". For the life of me I can't tease out what I'm tasting in this, but it's really, really, really good. Or maybe I just had a long day at work and drank the first glass too fast. Jake, Don, Joe...anybody? Little help? how would you describe it?cherries/strawberries from the grenache. spices and a little leather from the syrah. less fruit than typical from the heat of 2003.Oh wait, you meant one of the other joes. Link to comment Share on other sites More sharing options...
jparrott Posted February 1, 2008 Share Posted February 1, 2008 Coffee. Link to comment Share on other sites More sharing options...
porcupine Posted February 2, 2008 Share Posted February 2, 2008 cherries/strawberries from the grenache. spices and a little leather from the syrah. less fruit than typical from the heat of 2003.Oh wait, you meant one of the other joes. That's it. Especially strawberries - thanks, Joe! Link to comment Share on other sites More sharing options...
jparrott Posted February 3, 2008 Share Posted February 3, 2008 A reverse vesper. Lillet blanc on the rocks, dash Fee orange bitters, dash Fee aromatic bitters, Zuidam gin float. Mmmmm. Link to comment Share on other sites More sharing options...
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