Cornbread Posted March 26, 2009 Share Posted March 26, 2009 2007 Chehalem Dry Riesling Link to comment Share on other sites More sharing options...
Andelman Posted March 27, 2009 Share Posted March 27, 2009 A glass of El Dorado 15 (aged rum) on the rocks. I picked up a bottle of this stuff in Antigua for like $26.00 a bottle. My new favorite. Link to comment Share on other sites More sharing options...
hillvalley Posted March 27, 2009 Share Posted March 27, 2009 St. Germain, Bombay Saphire, Fever Tree tonic & peach bitters. Need to come up with a name because this will be come a regular in my rotation. Link to comment Share on other sites More sharing options...
jparrott Posted March 27, 2009 Share Posted March 27, 2009 A Brooklyn, with SeanMike's implementation of Jamie Boudreau's Amer Picon replica. Life. Is. Good. Link to comment Share on other sites More sharing options...
alan7147 Posted March 28, 2009 Share Posted March 28, 2009 Black market Dreadnaught....Not so good. Might have to switch to some 2007 Cuilleron Les Chaillets Link to comment Share on other sites More sharing options...
zoramargolis Posted March 28, 2009 Share Posted March 28, 2009 St. Germain, Bombay Saphire, Fever Tree tonic & peach bitters. Need to come up with a name because this will be come a regular in my rotation.I've been introducing my L.A. friends to the "zoratini" which is Hendrick's gin, dry vermouth (I use Dolin at home, but haven't found it here), St. Germaine and a twist. Link to comment Share on other sites More sharing options...
edenman Posted March 29, 2009 Share Posted March 29, 2009 unibroue la fin du monde the end of my (dc) world, indeed Link to comment Share on other sites More sharing options...
JPW Posted March 29, 2009 Share Posted March 29, 2009 Coffee. Black. Strong. Lots of it. Link to comment Share on other sites More sharing options...
rkduggins Posted April 4, 2009 Share Posted April 4, 2009 Plymouth gin martini garnished with some green tomato pickles from a friend. Link to comment Share on other sites More sharing options...
mdt Posted April 11, 2009 Share Posted April 11, 2009 2005 Boyer-Martenot Les Narvaux....very nice... Link to comment Share on other sites More sharing options...
wine-o Posted April 13, 2009 Share Posted April 13, 2009 I couln't wait for the weather any longer. So, I popped a bottle of Domaine Tempier, Bandol Rose. YUMMY! Link to comment Share on other sites More sharing options...
Pat Posted April 14, 2009 Share Posted April 14, 2009 Kahlua on the rocks with half and half and a splash of almond extract Link to comment Share on other sites More sharing options...
rkduggins Posted April 17, 2009 Share Posted April 17, 2009 A Filibuster: rye, lemon, maple syrup, egg white and dash of Angostura, well shaken. I find it tart, but refreshing, despite it's milkshake color and consistency. Link to comment Share on other sites More sharing options...
cjsadler Posted April 20, 2009 Share Posted April 20, 2009 A Filibuster: rye, lemon, maple syrup, egg white and dash of Angostura, well shaken. I find it tart, but refreshing, despite it's milkshake color and consistency. I don't make a lot of cocktails, but I happened to have made one of these awhile back too, from this recipe. Liked it quite a lot, but agree that it tart-- I might cut back on the lemon juice next time. Link to comment Share on other sites More sharing options...
Xochitl10 Posted April 24, 2009 Share Posted April 24, 2009 Kobayashi "Hououbiden" sake from Tochigi Prefecture. This is an interesting sake -- it has a very definite anise flavor. Link to comment Share on other sites More sharing options...
JPW Posted April 24, 2009 Share Posted April 24, 2009 Dogfish 60 Minute IPA Link to comment Share on other sites More sharing options...
jparrott Posted April 28, 2009 Share Posted April 28, 2009 I guess I'll stick in my yearly plug for Domaine Sorin Rose Cotes de Provence. The 2008 has landed (thanks to biggest-and-best-of-the-smalls Roanoke Valley Wine Company) and is available in VA and DC for around $15 (including at Mr. Riley's house of joyful yumminess). It's just a tiny step up in fruit level from the delicious '07, but plenty of refreshing acidity. And, it held up well in the fridge for a couple of days, just in case you can't get through that third bottle before switching to gin . Link to comment Share on other sites More sharing options...
alan7147 Posted April 28, 2009 Share Posted April 28, 2009 I guess I'll stick in my yearly plug for Domaine Sorin Rose Cotes de Provence. The 2008 has landed (thanks to biggest-and-best-of-the-smalls Roanoke Valley Wine Company) and is available in VA and DC for around $15 (including at Mr. Riley's house of joyful yumminess). It's just a tiny step up in fruit level from the delicious '07, but plenty of refreshing acidity. And, it held up well in the fridge for a couple of days, just in case you can't get through that third bottle before switching to gin . $12.99 at Bassin's. Best price I have seen for it this year. Link to comment Share on other sites More sharing options...
SeanMike Posted April 29, 2009 Share Posted April 29, 2009 Consilience Syrah from Santa Barbara county, courtesy of Mark Slater at Ray's the Steaks tonight. Very tasty. And Mark, thanks for the recommendation and conversation! What a great birthday dinner for my brother. Link to comment Share on other sites More sharing options...
LowellR Posted May 7, 2009 Share Posted May 7, 2009 Stockyard Oatmeal Stout, from Stockyard Brewing in Chicago. Rich flavor, good mouthfeel, nice bitterness and only $5.99 for a six-pack at Trader Joe's. (I know the economy's on the rebound, but still. . . ) Edited to add - I know this sounds like an ad, but I have no affiliation with Trader Joe's. On the other hand, I love Trader Joe's, so it probably won't be my last reference to them. . . Link to comment Share on other sites More sharing options...
dcdavidm Posted May 20, 2009 Share Posted May 20, 2009 A gorgeous 50-50 dry martini accompanied by pickled asparagus and carrots; a bacon, lettuce, and tomato cocktail that went down too easy; a tropical carrot cocktail, and chocolate mojito for dessert. Well, maybe not right now, but a few hours ago. Derek Brown and Todd Thrasher gave a presentation at the Smithsonian this evening on "Pairing Food with Cocktails." They are an engaging duo on the lecture circuit, and the drinks they prepared for 160 people were excellent. I could live on the BLT cocktail: bacon vodka, tomato water, and lettuce water ice cubes. All told, an educational, enlightening, and fun evening. Link to comment Share on other sites More sharing options...
DCWineChick Posted May 25, 2009 Share Posted May 25, 2009 Week of May 24, 2009 It seems as if Summer's already here, but don't let this week's DC weather report rain on your dinner plans. Get out and grill. And if you're preparing steak, dust off a bottle of Brunello and enjoy. It's not doing any good laying around in your cellar. Link to comment Share on other sites More sharing options...
jpschust Posted May 25, 2009 Share Posted May 25, 2009 Week of May 24, 2009It seems as if Summer's already here, but don't let this week's DC weather report rain on your dinner plans. Get out and grill. And if you're preparing steak, dust off a bottle of Brunello and enjoy. It's not doing any good laying around in your cellar. I dunno, it feels like dolcetto season to me Link to comment Share on other sites More sharing options...
aaronsinger Posted May 29, 2009 Share Posted May 29, 2009 I liked what I've tried from Ommegang [and, as a huge baseball fan, should drive out to Cooperstown some time] thus far, so bought their Witte at Harris Teeter this evening. Don't really like it. Almost seems too hoppy for my tastes, which is odd to me for a wietbier. Then again, I'm not a hophead at all. Link to comment Share on other sites More sharing options...
KMango Posted May 29, 2009 Share Posted May 29, 2009 (1) Dale's Pale Ale If you're hoppy and you know it, clap your hands... *clap clap* Link to comment Share on other sites More sharing options...
edenman Posted May 29, 2009 Share Posted May 29, 2009 I liked what I've tried from Ommegang [and, as a huge baseball fan, should drive out to Cooperstown some time] thus far, so bought their Witte at Harris Teeter this evening. Don't really like it. Almost seems too hoppy for my tastes, which is odd to me for a wietbier. Then again, I'm not a hophead at all. 1) the brewery is totally worth a visit. gorgeous grounds. 2) unless they have drastically changed the recipe, you're not tasting hops in any appreciable quantity. maybe it's a more-than-expected bitterness from the orange peel? Link to comment Share on other sites More sharing options...
Keithstg Posted May 29, 2009 Share Posted May 29, 2009 Last night - shared two bottles of Inglenook Cask Cabernet, 1977. Not bad for a 32 year old cali wine! Link to comment Share on other sites More sharing options...
aaronsinger Posted May 29, 2009 Share Posted May 29, 2009 1) the brewery is totally worth a visit. gorgeous grounds.2) unless they have drastically changed the recipe, you're not tasting hops in any appreciable quantity. maybe it's a more-than-expected bitterness from the orange peel? Yeah, I have no idea what it is. Some off taste I can't identify. I do like other wietbiers [Hoegaarden is okay, I love Unibroue's Blanche de Chambly]. Link to comment Share on other sites More sharing options...
DCWineChick Posted May 30, 2009 Share Posted May 30, 2009 I'm thinking about wine/cheese pairings tonight. I've heard that salty asiago or gorgonzola would be a good match for Prosecco. That the opposites of salty and slight sweetness is ideal. But has anyone tried this Spumante with mascarpone? Maybe I'll just pick up a bottle and serve it with various berries. Might make a nice and refreshing aperitif. Link to comment Share on other sites More sharing options...
DCWineChick Posted June 6, 2009 Share Posted June 6, 2009 I wish I were in Spain right now. I've always thought of it as exotically stuck in the 1970s...the clothes, the cars, etc. Except for the wine that is. And not just the Rioja and Ribera del Duero. I'm in love with Albarino, which may surprise my friends because I rarely drink whites. Chardonnays are too popular, Pinot Grigio is too plain, but there's something about the flavor of Albarino. Maybe it's the taste of peaches and vanilla that draws me back. I don't know. Anyway, I think I'm going to have a little tapas party this weekend. Serve up some fried almonds, a bit of Manchego or Mahon cheese, sit outside and just enjoy the day. Have fun. Link to comment Share on other sites More sharing options...
LowellR Posted June 9, 2009 Share Posted June 9, 2009 I tried the Troegs Hopback Amber Ale yesterday, admittedly on the strength of its Washington Post Beer Madness (or whatever it was called) win. I liked it a lot - very hoppy, but with a strong focus on the hops' floral notes which kept it drinkable to the bottom, without too much of the bitter buildup that I sometimes encounter with a heavily-hopped beer. It reminded me of the DogfishHead 90 minute IPA in that way. Link to comment Share on other sites More sharing options...
Scooter Posted June 11, 2009 Share Posted June 11, 2009 Maritini with Martin Miller's Gin, Dolin Blanc, Fee West Indian Orange Bitters... nom nom nom! Link to comment Share on other sites More sharing options...
lperry Posted June 12, 2009 Share Posted June 12, 2009 Ting, a squeeze of lime, a couple of dashes of Angostura bitters, and a healthy bit of Barbancourt Three Star. Link to comment Share on other sites More sharing options...
hillvalley Posted June 17, 2009 Share Posted June 17, 2009 Lemonade for grownups-Strawberries and basil muddled together topped with gin and Fever Tree bitter lemon. Link to comment Share on other sites More sharing options...
vickie Posted June 17, 2009 Share Posted June 17, 2009 2002 Chateau de Lussac, Lussac Saint Emilion. A little funky and horsey with tons of torrefaction and some really pretty fruit. Link to comment Share on other sites More sharing options...
mdt Posted June 17, 2009 Share Posted June 17, 2009 2002 Chateau de Lussac, Lussac Saint Emilion. A little funky and horsey with tons of torrefaction and some really pretty fruit. Tons of torrefaction? Can anyone translate this wine-speak? From an online source... tor⋅re⋅fy –verb (used with object), -fied, -fy⋅ing. 1. to subject to fire or intense heat; parch, roast, or scorch. 2. Pharmacology. to dry or parch (drugs) with heat. 3. to roast, as metallic ores. None of which sound good when it comes to wine. Link to comment Share on other sites More sharing options...
vickie Posted June 17, 2009 Share Posted June 17, 2009 Tons of torrefaction? Can anyone translate this wine-speak?From an online source... tor⋅re⋅fy –verb (used with object), -fied, -fy⋅ing. 1. to subject to fire or intense heat; parch, roast, or scorch. 2. Pharmacology. to dry or parch (drugs) with heat. 3. to roast, as metallic ores. None of which sound good when it comes to wine. Sorry. roasted coffee. Link to comment Share on other sites More sharing options...
Scooter Posted June 18, 2009 Share Posted June 18, 2009 make me one? Lemonade for grownups-Strawberries and basil muddled together topped with gin and Fever Tree bitter lemon. Link to comment Share on other sites More sharing options...
alan7147 Posted June 20, 2009 Share Posted June 20, 2009 Dirty dirty cheap R. LdH 98 Gravonia. Yum. Link to comment Share on other sites More sharing options...
lperry Posted June 20, 2009 Share Posted June 20, 2009 I was brought two bottles of the Barbancourt three star from Haiti, so I am still experimenting. Mojito-esque drink: bruised mint, lime, passion fruit syrup (homemade), Angostura bitters, three star. Delicious. Link to comment Share on other sites More sharing options...
DanielK Posted June 21, 2009 Share Posted June 21, 2009 RUM!!! Thanks, Jake! La Favorite rhum agricole blanc Flor de Caña 4-year-old-white Appleton V/X El Dorado 15-year-old Neisson rhum agricole vieux “Reserve Speciale” Ti-punch: Half-dollar-sized slice from side of a lime, dollop Martinique cane syrup, 2oz rhum agricole (blanc, paille, or vieux). Stir in the glass to combine and add ice. Daiquiri: 2oz white rum, ½ oz. lime juice, ¾ oz 1:1 simple syrup. Shake and fine-strain. Brunswick Sour: Make a daiquiri, then float a small amount of red wine. Bacardi Cocktail: 1 ½ oz white rum, ¾ oz lime juice, ¾ oz 1:1 simple syrup, ¼ oz homemade grenadine. Shake and fine-strain. Rum and Tonic: Just what it says…with a wedge of lime! Mai Tai: 2 oz. aged rum, ½ oz lime juice, ½ oz Cointreau (or other orange liqueur), ½ oz orgeat (homemade if possible). Shake with a few ice cubes and pour into a cold rocks glass or tiki mug. Optional: float a small amount of dark rum. Link to comment Share on other sites More sharing options...
Lydia R Posted June 21, 2009 Share Posted June 21, 2009 RUM!!!Thanks, Jake! Thanks, Daniel and the non-DR faces around the table.What's the name of the final, Katrina-survivor rum? Does Joe Riley at Ace have it [he has all the others] or is it something special from Jake's personal cache? Link to comment Share on other sites More sharing options...
jparrott Posted June 21, 2009 Share Posted June 21, 2009 The Katrina rum was the Old New Orleans "Blue Label" 10-year-old. Only available at the distillery. Link to comment Share on other sites More sharing options...
lperry Posted June 29, 2009 Share Posted June 29, 2009 Last night, Maker's Mark and genu-whine Northern Neck Ginger Ale. Link to comment Share on other sites More sharing options...
deangold Posted June 29, 2009 Author Share Posted June 29, 2009 Ridge 2002 Buchignani Ranch ATP Zin. Wow! Link to comment Share on other sites More sharing options...
deangold Posted July 7, 2009 Author Share Posted July 7, 2009 David Bruce Pinot Noir Truchard Vineyard 2000 - soft, silky, fairly big Ridge Carignane 2000 Buchignani Ranch - huge, ripe, luse blackberry & bacon flavors Silvio Nardi Brunello 1997 - smooth, well balanced, just starting to show mature characteristics Rinaldi 1996 Barolo (Infanticide!!) Kistler Cabernet Sauvignon Sonoma Valley Estate 1985 - still a bit of unresolved oak but not an oak monster Started big and lush and warm, evolved to very supple with loads of black fruit, spice & smoke. Has aged better than I have since original purchase. Link to comment Share on other sites More sharing options...
hmmboy Posted July 10, 2009 Share Posted July 10, 2009 Last night, Chef, Ruffino (our sous), Michael, Sebastian and I dined after service to celebrate our 2nd anniversary. Chef whipped up some crab salad, tomato salad, porterhouse steaks and rapini, and I brought the wines: 2001 Peter Michael Cuvee Indigene Chardonnay 1996 Domaine Leflaive Puligny Montrachet Pucelles 1986 Chateau Lafite Rothschild 2001 Usseglio Chateauneuf Du Pape Deux Freres 2002 Bryant Family Cabernet 2001 Greenock Creek Roennfeldt Road Shiraz I won't bother giving detailed tasting notes - anyone so wishing can contact me directly. I will say that they went from strength to strength - not one was less than spectacular. For me, the wine of the evening was the Usseglio Deux Freres - as good a Chateauneuf as I have ever had, and I drink a sh*tload of CDP. It was followed closely by the Roennfeldt Road, a stunning and truly unique expression of syrah and unlike any other wine I have tasted. Cheers!! Link to comment Share on other sites More sharing options...
lperry Posted July 24, 2009 Share Posted July 24, 2009 A Charlie Lindbergh cocktail. It's OK, but I won't make it again. It actually smells better than it tastes. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 25, 2009 Share Posted July 25, 2009 A Charlie Lindbergh cocktail. It's OK, but I won't make it again. It actually smells better than it tastes.I searched a couple of cocktail recipe websites and couldn't find this, so now you will need to satisfy my curiosity--what's in it? And what inspired you to make it? Link to comment Share on other sites More sharing options...
lperry Posted July 25, 2009 Share Posted July 25, 2009 It's in the Savoy, so it's on Erik Ellestad's site, the Underhill Lounge, and I found it on Cocktail DB as the "Charles Lindbergh" when I was searching for recipes that use bitters other than Angostura. 1 1/4 oz gin 1 oz Lillet Blanc 1/4 oz apricot brandy 1 dash orange bitters The inspiration came from the four bottles of interesting bitters I got this week, and the fact that I happened to have all the ingredients on hand. I've got a list of about eight new drinks I'm going to try, and I'm hoping to find something new and different that I will like well enough to make again. This is really delicate and light, and on the heels of all the strongly flavored rum drinks I've been making lately, it just seemed lacking somehow. Link to comment Share on other sites More sharing options...
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