Sthitch Posted February 3, 2008 Share Posted February 3, 2008 Something that I called an Anise Swallowtail, it is made with fennel gin (homemade), lemoncello, muddled lemons, and blood orange bitters. Link to comment Share on other sites More sharing options...
alan7147 Posted February 4, 2008 Share Posted February 4, 2008 A reverse vesper. Lillet blanc on the rocks, dash Fee orange bitters, dash Fee aromatic bitters, Zuidam gin float. Mmmmm. Donde esta Vodka? Link to comment Share on other sites More sharing options...
jparrott Posted February 4, 2008 Share Posted February 4, 2008 Donde esta Vodka? I nodded sagely in the direction of Russia as I poured the drink. Link to comment Share on other sites More sharing options...
ibis888 Posted February 8, 2008 Share Posted February 8, 2008 '02 Jean-Michel Guillon Gevrey-Chambertin 'La Perriere' Just starting to enter the window... classic Gevrey, great QPR. Paired well with Rosemary & Garlic chicken and potatoes. Link to comment Share on other sites More sharing options...
edenman Posted February 8, 2008 Share Posted February 8, 2008 Been a while since I had a manhattan, so I fixed one up when I got home. Had an unopened bottle of Woodford sitting around so I decided to try it. Pretty tasty, but definitely need to scale back on the vermouth when using bourbon. I'm almost at a 1:1 ratio when using high-proof rye, but the sweetness of the bourbon requires less sweet vermouth, methinks. Link to comment Share on other sites More sharing options...
Sthitch Posted February 8, 2008 Share Posted February 8, 2008 I was finally able to replicate a drink I had at the Met Bar in London, it was called the Met Manhattan and is an orange toffee flavored drink. It is 2 oz of Bourbon (Basil Hayden's for this version), 1 oz of GM, 1/2 oz of butterscotch liqueur and 2 dashes of orange bitters (Reagan). I have had the recipe for a while, but until I tried it with the Basil it was not quite right. Link to comment Share on other sites More sharing options...
Heather Posted February 12, 2008 Share Posted February 12, 2008 Tasted last night: Licor Beirão A delightful addition to a gin & tonic. Kubler Absinthe I will be picking up a bottle of this. Bols Corenwyn, cask aged genever. Nothing makes me happier than tasting a new gin. posh beer in cans Also tried a Golden Rye Flip, which made me want to hunt down some Advocaat, and the most delicious Pisco Sour mixed by Adam Bernbach. I have got to get to Bar Pilar on a Tuesday because that young man knows what he's doing. Link to comment Share on other sites More sharing options...
jparrott Posted February 12, 2008 Share Posted February 12, 2008 Licor Beirão A delightful addition to a gin & tonic. Mmmmm. Beirão. Link to comment Share on other sites More sharing options...
Heather Posted February 12, 2008 Share Posted February 12, 2008 Mmmmm. Beirão.It was quite delicious. Is it available around the DC area? Link to comment Share on other sites More sharing options...
jparrott Posted February 12, 2008 Share Posted February 12, 2008 It was quite delicious. Is it available around the DC area? Not that I know of. It's usually confined to heavily Portuguese communities, such as Newark, NJ, and Cambridge, MA. Link to comment Share on other sites More sharing options...
bmcdonal6674 Posted February 12, 2008 Share Posted February 12, 2008 Lately, I have been making the Per Se Gin and Tonic designed by Brian Van Flandern. The Per Se experience is another post entirely but I have been obsessed with this drink since I dined there in the fall. It took me a while to get all the ingredients together but it is an enjoyable drink. Quinine powder from an online source Junípero gin from MacArthur Beverage Tynat sparkling water from World Market Below is the recipe I found in another blog where Brian responded with the recipe Brian Van Flandern post on his drinks. "To make your own tonic, simply add a 16th of a tea-spoon of quinine powder to your base spirit (less is more) along with fresh lime juice and simple syrup. Shake this concoction vigorously WITHOUT ICE. The glycerin in the alcohol with disolve the powder so that it does not clump or float on top. Now fill a highball with ice and pour the mixture up to 50% full. Fill the rest of the glass with your favorite sparkling water. I use TyNant from Wales. It has smaller bubbles. Finally, toss back and forth a couple of times and garnish with a lime. As always think ACID, ALCOHOL & SUGAR. Taste the drink and adjust it slightly by adding the component that will bring it into balance (ie. add sugar if to tart, lime juice if to sweet, more gin if not enough booze, ect.)" Link to comment Share on other sites More sharing options...
jpschust Posted February 12, 2008 Share Posted February 12, 2008 if you like tonic water, i highly suggest trying the fever tree tonic- home made tonic is great, but the fever tree stuff is incredible on its own. Link to comment Share on other sites More sharing options...
jpschust Posted February 12, 2008 Share Posted February 12, 2008 Also tried a Golden Rye Flip, which made me want to hunt down some Advocaat, and the most delicious Pisco Sour mixed by Adam Bernbach. I have got to get to Bar Pilar on a Tuesday because that young man knows what he's doing.I thought a flip had to have egg in it to be a flip? Link to comment Share on other sites More sharing options...
jpschust Posted February 12, 2008 Share Posted February 12, 2008 I thought a flip had to have egg in it to be a flip?Answered my own question- the liquor is egg based. Link to comment Share on other sites More sharing options...
Heather Posted February 12, 2008 Share Posted February 12, 2008 Answered my own question- the liquor is egg based. Advocaat. Link to comment Share on other sites More sharing options...
porcupine Posted February 12, 2008 Share Posted February 12, 2008 Last night, a simple but delicious sidecar variation: brandy, Grand Marnier, lemon juice, and peach bitters. I forsee a lot of experimental cocktails with peach bitters in the near future. Link to comment Share on other sites More sharing options...
jpschust Posted February 12, 2008 Share Posted February 12, 2008 Last night, a simple but delicious sidecar variation: brandy, Grand Marnier, lemon juice, and peach bitters. I forsee a lot of experimental cocktails with peach bitters in the near future.Try a combo of peach bitters with angostura on a perfect manhattan. It's an awesome combo. Link to comment Share on other sites More sharing options...
squidsdc Posted February 12, 2008 Share Posted February 12, 2008 cheratussin with codeine Link to comment Share on other sites More sharing options...
porcupine Posted February 12, 2008 Share Posted February 12, 2008 Try a combo of peach bitters with angostura on a perfect manhattan. It's an awesome combo. Happy hour is about to start at maison Miller. Thanks! Link to comment Share on other sites More sharing options...
Aphioni Posted February 12, 2008 Share Posted February 12, 2008 2005 Coppola Shiraz- it's quite good! part of a gift for my husbands bday- surprisingly excellent all on its own! Link to comment Share on other sites More sharing options...
rkduggins Posted February 13, 2008 Share Posted February 13, 2008 A Sazerac, made with the wonderful bottles I received on Mardi Gras. I know that a lady doesn't look as fetching after two as she does after one, but who's lookin'. Link to comment Share on other sites More sharing options...
JPW Posted February 13, 2008 Share Posted February 13, 2008 2000 Mas de Bazan. Crianza. "it's Bobal-icious" Shit! Now I need to buy some more. Link to comment Share on other sites More sharing options...
jpschust Posted February 13, 2008 Share Posted February 13, 2008 Happy hour is about to start at maison Miller. Thanks!Did you try it? What did you think? Link to comment Share on other sites More sharing options...
porcupine Posted February 14, 2008 Share Posted February 14, 2008 Did you try it? What did you think? Deeee-licious. Link to comment Share on other sites More sharing options...
Aphioni Posted February 14, 2008 Share Posted February 14, 2008 now i am drinking my new favorite post physical therapy muscle relaxer: Red Guitar, 2005 Navarra. excellent with spicy food- jack habenero cheese and crackers- that's food! but oh so nice on its own... i've had too much of it to describe it wait- just took a sip- still can't say anything except i can't feel my ankle and my mouth feels like happy little cherries are dancing in it... Link to comment Share on other sites More sharing options...
porcupine Posted February 14, 2008 Share Posted February 14, 2008 A sidecar, because the restaurant bar I'm in ran out of rye. Link to comment Share on other sites More sharing options...
jparrott Posted February 14, 2008 Share Posted February 14, 2008 A kicked-up Sazerac, with Old Overholt and Martinique cane syrup, rinsed with Kubler absinthe. Mmmmm. Link to comment Share on other sites More sharing options...
jparrott Posted February 15, 2008 Share Posted February 15, 2008 Agrapart & Fils NV Brut Rose "Les Demoiselles". With Veal Oscar-ish. Yummmmmm. Link to comment Share on other sites More sharing options...
porcupine Posted February 16, 2008 Share Posted February 16, 2008 Espresso!!!! Some good, some bad, or indifferent, or bizarre... if I get to sleep before Monday it'll be a miracle. Link to comment Share on other sites More sharing options...
thatguy2009 Posted February 16, 2008 Share Posted February 16, 2008 some winter welcome (left over) taddy porter- hmmm-tasty! compliments of B.B. Jazz, Blues and Soups!!! good ol' Nick! Link to comment Share on other sites More sharing options...
hmmboy Posted February 16, 2008 Share Posted February 16, 2008 1970 Chateau Latour for V-Day dinner at the bar at Eve - a great compliment to the outstanding beef tartare/oxtail ravioli/duck confit and pork belly we scarfed down. I have experienced significant bottle variation with this behemoth but this bottle was perfect and just got better and better as dinner progressed. Link to comment Share on other sites More sharing options...
jparrott Posted February 16, 2008 Share Posted February 16, 2008 A Bosporus daiquiri. JM white rhum, half a lime diced, some Depaz cane syrup, six jarred Turkish sour cherries, bit of cherry juice, Fee brothers aromatic bitters, Fee brothers peach bitters, muddled, chilled, served on some crushed ice. Mmmmm. No blender, nasty mix from a carton, or silly plastic garnish in sight. Link to comment Share on other sites More sharing options...
alan7147 Posted February 17, 2008 Share Posted February 17, 2008 2003 Giuseppe E Figlio Mascarello Barbera d'Alba Scudetto. Leather and tart cherries, this is a seriously old school Barbera. Link to comment Share on other sites More sharing options...
jparrott Posted February 17, 2008 Share Posted February 17, 2008 2003 Giuseppe E Figlio Mascarello Barbera d'Alba Scudetto. Leather and tart cherries, this is a seriously old school Barbera. The 2001 of this wine is still available in this market, at Total Wine locations, of all places. It's seriously good. Link to comment Share on other sites More sharing options...
hmmboy Posted February 17, 2008 Share Posted February 17, 2008 The 2005 Domaine le Sang des Cailloux Vacqueyras Cuvee Lopy (consumed with pork belly confit and roasted duck breast last night). Just an outstanding Southern Rhone blend from Kermit Lynch. Link to comment Share on other sites More sharing options...
porcupine Posted February 19, 2008 Share Posted February 19, 2008 Feeling like having something bitter and herbal, I mixed 1 1/2 oz G'Vine gin, 3/4 oz Benedictine and Brandy, 2 drops Herbsaint, and 2 dashes Regans Orange Bitters, stirred with ice and served on the rocks. The result is... interesting. And yet tasty. But not for anyone who likes sweet cocktails, for sure. Link to comment Share on other sites More sharing options...
jparrott Posted February 20, 2008 Share Posted February 20, 2008 I might've even dropped some lemon juice in there . Link to comment Share on other sites More sharing options...
Sthitch Posted February 20, 2008 Share Posted February 20, 2008 My last bottle of 2003 Domaine du Chene Condrieu, I am going to miss this great white Rhone. Link to comment Share on other sites More sharing options...
jparrott Posted February 20, 2008 Share Posted February 20, 2008 Rittenhouse bond, neat, in a chilled glass, dash Fee Peach, dash Fee Orange, dash Fee Whiskey-barrel. Hard to improve on perfection, but I might just have. Link to comment Share on other sites More sharing options...
porcupine Posted February 20, 2008 Share Posted February 20, 2008 I might've even dropped some lemon juice in there . Funny you should mention that... I was also playing around with Elixir Vegetal de la Grande-Chartreuse. That got to be a bit much. Rittenhouse bond, neat, in a chilled glass, dash Fee Peach, dash Fee Orange, dash Fee Whiskey-barrel. Hard to improve on perfection, but I might just have. Nice. Link to comment Share on other sites More sharing options...
vickie Posted February 20, 2008 Share Posted February 20, 2008 2006 Domaine du Cros, Marcillac, Lo Sang del Pais. Link to comment Share on other sites More sharing options...
Mark Slater Posted February 20, 2008 Share Posted February 20, 2008 2006 Domaine du Cros, Marcillac, Lo Sang del Pais. I never ever heard about this. Is it really that good? Link to comment Share on other sites More sharing options...
Wine Guy 23 Posted February 20, 2008 Share Posted February 20, 2008 I never ever heard about this. Is it really that good? oh the days of sipping Fer Ser vadou!! Link to comment Share on other sites More sharing options...
deangold Posted February 20, 2008 Author Share Posted February 20, 2008 Cain Cellars 1984 Cabernet Sauvignon. Ahh, for the days when Napa could yield just ripe cabernet in a lean style. Link to comment Share on other sites More sharing options...
Pool Boy Posted February 20, 2008 Share Posted February 20, 2008 2001 Bressler Cab...Drinking extremely well right now. Had it twice now in the past couple of months. YUM! Link to comment Share on other sites More sharing options...
vickie Posted February 20, 2008 Share Posted February 20, 2008 I like it. Maybe I misunderstood the thread. It really was what I was drinking then, not a special bottle that I had saved to open on a special day. Even so, I like Marcillac and Phillipe Teulier of Domaine du Cros is a very good producer. It's imported by Ed Addiss. I never ever heard about this. Is it really that good? Link to comment Share on other sites More sharing options...
ol_ironstomach Posted February 21, 2008 Share Posted February 21, 2008 Barq's root beer and Old New Orleans spiced rum. It's a sugary spice cake in a glass. Hmm, wonder if there's any vanilla ice cream left... Link to comment Share on other sites More sharing options...
vickie Posted February 22, 2008 Share Posted February 22, 2008 2006 Domaine Geoffrenet-Morval Chateaumeillant "Extra-Version" Link to comment Share on other sites More sharing options...
JPW Posted February 22, 2008 Share Posted February 22, 2008 Last night -- Bell's HopSlam Ale. Hoppy with a soupcon of honey. Thanks, Riley! Link to comment Share on other sites More sharing options...
Heather Posted February 22, 2008 Share Posted February 22, 2008 A Holland House cocktail, from this week's WaPo spirits article: 1 3/4 ounces gin, preferably oude genever 3/4 ounce dry vermouth 1/2 ounce freshly squeezed lemon juice 1/4 ounce maraschino liqueur 1 lemon peel twist, for garnish I used Zuidam, and meyer lemon. Quite delicious. Link to comment Share on other sites More sharing options...
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