Sthitch Posted February 23, 2008 Share Posted February 23, 2008 Blackberry Clover Club using Smucker's Blackberry Syrup in place of the grenadine. I had one of these in Japan made as the original recipe calls for with Raspberry syrup and it was delicious, this is also good, but next time I need to add more syrup. Link to comment Share on other sites More sharing options...
jparrott Posted February 23, 2008 Share Posted February 23, 2008 Last night -- Bell's HopSlam Ale. Hoppy with a soupcon of honey. Methinks your soupcon is more like a soup spoon . Link to comment Share on other sites More sharing options...
alan7147 Posted February 23, 2008 Share Posted February 23, 2008 2005 Sattler St. Laurent Reserve decanted for 90 minutes. Super dark with initial berry/cherry flavors eventually giving way to an almost grapefruit like acidity. Awesome and a perfect example of why I love this underappreciated grape. Link to comment Share on other sites More sharing options...
deangold Posted February 23, 2008 Author Share Posted February 23, 2008 1978 Stag's Leap Wine Cellars Merlot Napa Valley. Superb! Still youthful color and nose. Bright blackberry fruit with smoke, earth and green herb notes. Amazingly supple and full for a wine this old. Link to comment Share on other sites More sharing options...
edenman Posted February 24, 2008 Share Posted February 24, 2008 2 parts Woodford Reserve 1 part Laird's Applejack 1 part Clear Creek Pear Williams 2 parts Soda water Experimenting with the liquor I have sitting around (and using woodford so if it sucks, I don't feel bad). Probably needs something else, but it's not terrible as-is. Link to comment Share on other sites More sharing options...
Sthitch Posted February 24, 2008 Share Posted February 24, 2008 2 parts Woodford Reserve1 part Laird's Applejack 1 part Clear Creek Pear Williams 2 parts Soda water Experimenting with the liquor I have sitting around (and using woodford so if it sucks, I don't feel bad). Probably needs something else, but it's not terrible as-is. It seems to me that it has one too many items the apples and pears are not likely to compliment one another but will muddle the flavors. Why not eliminate one and brighten it with a little acid (lemon juice) and maybe some peach bitters. Link to comment Share on other sites More sharing options...
Sthitch Posted February 24, 2008 Share Posted February 24, 2008 Before dinner tonight I made a couple of Mississippi Mule, the first attempt was decent, but I used Junipero and found that it was just too pronounced for this drink. My second attempt was with Miller's (not Westbourne) and was much happier, the Gin did not dominate but blended quite well with the lemon and the cassis. Link to comment Share on other sites More sharing options...
Wine Guy 23 Posted February 24, 2008 Share Posted February 24, 2008 australian riesling!!! Link to comment Share on other sites More sharing options...
squidsdc Posted February 25, 2008 Share Posted February 25, 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... You piqued my interest...my office just went on a trip to New Orleans, so I especially requested the spiced rum as a consolation prize since I was unable to join them. Unfortunately, they could not find it. Where can I get it around here, if anywhere? Link to comment Share on other sites More sharing options...
jparrott Posted February 25, 2008 Share Posted February 25, 2008 You piqued my interest...my office just went on a trip to New Orleans, so I especially requested the spiced rum as a consolation prize since I was unable to join them. Unfortunately, they could not find it. Where can I get it around here, if anywhere? Nowhere. Blame Republic National. Link to comment Share on other sites More sharing options...
Sthitch Posted February 25, 2008 Share Posted February 25, 2008 French 75 with G-Vine, Meyer lemon juice, and Pierre Peters NV. Tasty stuff. Followed up by making a quasi-bellini made with 1 ounce home infused white peach vodka, 3/4 ounce simple syrup, two dashes of peach bitters, and the same Champagne. Link to comment Share on other sites More sharing options...
jparrott Posted February 26, 2008 Share Posted February 26, 2008 Amongst other things last night...Anchor 'Genevieve' Genever-style gin. The same botanical bill as Junipero, but a decidedly non-neutral whiskey-style mashbill of wheat, barley, and malted rye. Oh. My. God. What I would give to make something this good. Round, rich, tons of awesome spirit character, with a rumbling juniper second-line. Not a lot of other overt notes, with the richness of the spirit allowing other botanicals to umami in and out of consciousness. Lusty. Available in California only at this time. Link to comment Share on other sites More sharing options...
synaesthesia Posted February 26, 2008 Share Posted February 26, 2008 Trader Joe's orange passion energy drink. Made with real orange and passion fruit juice + caffeine. A good pick up since coffee on an empty stomach makes me feel terrible all day. Plus fortified with tons of B vitamins. Link to comment Share on other sites More sharing options...
Keithstg Posted February 28, 2008 Share Posted February 28, 2008 2005 Joseph Swan Vineyards Pinot Noir (Saralee Vineyard). Consumed waaay to early in it's life, but delicious with some time in the decanter. Earthy nose, bright cherry fruit, strawberry notes with a touch of menthol. Light colored compared to the typical RRV pinot nowadays, and this was refreshingly low in alcohol at 13%. Nice to not have a Cali pinot come in at 15% or better every time out. This is available at WFM for under $25 - a bargain. Link to comment Share on other sites More sharing options...
jparrott Posted February 28, 2008 Share Posted February 28, 2008 A 'ti-punch. Yummy, yummy 'ti-punch. Link to comment Share on other sites More sharing options...
Wine Guy 23 Posted February 29, 2008 Share Posted February 29, 2008 SLAUGHTERHOUSE CELLARS, C.S, 03 Link to comment Share on other sites More sharing options...
Pool Boy Posted March 2, 2008 Share Posted March 2, 2008 2002 Dehlinger Syrah....yum! Link to comment Share on other sites More sharing options...
Sthitch Posted March 3, 2008 Share Posted March 3, 2008 To celebrate the impending arrival of the newest member of our family we opened a bottle of 1990 Delbeck this is a beautifully made Champagne. Link to comment Share on other sites More sharing options...
Sthitch Posted March 5, 2008 Share Posted March 5, 2008 A very inauthentic Gimlet using Blue Coat. Instead of Rose's, I muddled half a lime with sugar, and then added a bit of simple syrup for extra sweetness, it turned out far more limey than Rose's and far less gooey tasting. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 5, 2008 Share Posted March 5, 2008 To celebrate the impending arrival of the newest member of our family we opened a bottle of 1990 Delbeck this is a beautifully made Champagne. Kudos to you, Steve, and congratulations! He looks like a great dog, and undoubtedly will contribute a great deal of love and fun to your household. From what I hear about labs, though, don't leave any unsupervised food out on countertops or tables... Link to comment Share on other sites More sharing options...
Sthitch Posted March 5, 2008 Share Posted March 5, 2008 Kudos to you, Steve, and congratulations! He looks like a great dog, and undoubtedly will contribute a great deal of love and fun to your household. From what I hear about labs, though, don't leave any unsupervised food out on countertops or tables...Zora,Thank you, but he is joining his big sister who is a 95 pound black lab that we adopted from the same rescue organization. The good thing about the show line labs is that they are generally not counter surfers, that is a skill where the more athletic field line labs shine. Link to comment Share on other sites More sharing options...
JeffC Posted March 5, 2008 Share Posted March 5, 2008 To celebrate the impending arrival of the newest member of our family we opened a bottle of 1990 Delbeck this is a beautifully made Champagne. Congratulations on your new addition! And a toast, with the 2005 Oliver Hill "Jimmy" shiraz gracing my glass. Link to comment Share on other sites More sharing options...
Tweaked Posted March 6, 2008 Share Posted March 6, 2008 Amongst other things last night...Anchor 'Genevieve' Genever-style gin. The same botanical bill as Junipero, but a decidedly non-neutral whiskey-style mashbill of wheat, barley, and malted rye. Oh. My. God. What I would give to make something this good. Round, rich, tons of awesome spirit character, with a rumbling juniper second-line. Not a lot of other overt notes, with the richness of the spirit allowing other botanicals to umami in and out of consciousness. Lusty. Available in California only at this time. I read a short article about this stuff last night and immediately wanted to try it! Any idea how much a bottle goes for in California? on a side note I've been on an Anchor Porter bender lately Link to comment Share on other sites More sharing options...
jparrott Posted March 6, 2008 Share Posted March 6, 2008 I ordered my Genevieve from Beltramo's in CA. About $32/btl, shipped. Link to comment Share on other sites More sharing options...
TinDC Posted March 7, 2008 Share Posted March 7, 2008 I openly admit to having little to no knowledge of red wines. Especially now that I am expecting my second child, there has been no wine consumption recently . But, my dad gets cases of red wine as gifts from various clients and always passes them on to me. I have a bottle of Silver Oak 2002 Napa Valley Cabernet Sauvignon. Can someone tell me about this wine? And what should I do with it? Give it away or keep it for 5 or so months until I give birth to #2? Link to comment Share on other sites More sharing options...
Sthitch Posted March 7, 2008 Share Posted March 7, 2008 I have a bottle of Silver Oak 2002 Napa Valley Cabernet Sauvignon. Can someone tell me about this wine? And what should I do with it? Give it away or keep it for 5 or so months until I give birth to #2? If you like oaky reds (I am not a big fan of them) than definately keep it, if you don't give it to someone who does. Link to comment Share on other sites More sharing options...
lackadaisi Posted March 8, 2008 Share Posted March 8, 2008 Pegu Club - made with bombay sapphire, cointreau, lime juice, and angostura bitters. Jlock is having one with bombay sapphire, cointreau, lime juice, and blood orange bitters We also tried several other combinations, using Hendricks as well. We would have liked to have tried one using Reagan's orange bitters, but we have none. We have recently - in our newfound grounded state - instituted Friday night cocktail nights, which are dedicated to improving our woefully inexperienced bartending capabilities. We would love suggestions for our future ventures. Unfortunately, the Kentucky boy hates Bourbon, so we are limited in that respect. Link to comment Share on other sites More sharing options...
Sthitch Posted March 8, 2008 Share Posted March 8, 2008 Started with a lovely and refreshing 2005 Mischief and Mayhem Meursault and then moved onto a delightfully rustic 2006 Terredora Dipaolo Aglianico from Campania. Link to comment Share on other sites More sharing options...
Sthitch Posted March 8, 2008 Share Posted March 8, 2008 We have recently - in our newfound grounded state - instituted Friday night cocktail nights, which are dedicated to improving our woefully inexperienced bartending capabilities. We would love suggestions for our future ventures. Unfortunately, the Kentucky boy hates Bourbon, so we are limited in that respect.I would center my cocktail night around classic movies. For instance you could put in one of the Thin Man movies and make Martini's (buy Miller's Westborn) or Gimlets. Another option would be to get either Coquette or Sleep, My Love and make Mary Pickford's. They look like girly drinks but when made properly they are one of the finest cocktails ever invented (Rum, Maraschino, pineapple juice, and grenadine). How about getting Stormy Weather (if for no other reason to watch the Nicolas Brothers dance their asses off) and making a couple of Dark and Stormy. Link to comment Share on other sites More sharing options...
Sthitch Posted March 9, 2008 Share Posted March 9, 2008 Starting the evening with a bottle of NV Inflorescence Champagne, a marvelous Blanc de Noirs imported by Potomac Selections. Link to comment Share on other sites More sharing options...
alan7147 Posted March 10, 2008 Share Posted March 10, 2008 Starting the evening with a bottle of NV Inflorescence Champagne, a marvelous Blanc de Noirs imported by Potomac Selections. Cedric Bouchard's champagnes are freakin fantastic. His Les Ursules cuvee (also a Blanc de Noirs) was the best thing I drank last year. Link to comment Share on other sites More sharing options...
Joe Riley Posted March 10, 2008 Share Posted March 10, 2008 Cedric Bouchard's champagnes are freakin fantastic. His Les Ursules cuvee (also a Blanc de Noirs) was the best thing I drank last year. Starting the evening with a bottle of NV Inflorescence Champagne, a marvelous Blanc de Noirs imported by Potomac Selections. The estate is Roses de Jeanne One of my very favorites. Just lovely bubblies. Link to comment Share on other sites More sharing options...
chickenlover Posted March 10, 2008 Share Posted March 10, 2008 I would center my cocktail night around classic movies. For instance you could put in one of the Thin Man movies and make Martini's (buy Miller's Westborn) or Gimlets. Another option would be to get either Coquette or Sleep, My Love and make Mary Pickford's. They look like girly drinks but when made properly they are one of the finest cocktails ever invented (Rum, Maraschino, pineapple juice, and grenadine). How about getting Stormy Weather (if for no other reason to watch the Nicolas Brothers dance their asses off) and making a couple of Dark and Stormy. Or you could rent The Big Lebowski and drink White Russians. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted March 10, 2008 Share Posted March 10, 2008 Warm gingery chicken broth. From a teacup. Repeat every half-hour. Mom is full of great, wacky ideas on how to treat the flu Link to comment Share on other sites More sharing options...
Sthitch Posted March 11, 2008 Share Posted March 11, 2008 Warm gingery chicken broth. From a teacup. Repeat every half-hour.Mom is full of great, wacky ideas on how to treat the flu If you have the same funk that I had (and its seems everyone I know excluding my wife has had), I fought of the symptom with a cocktail of Vick's Cough and Dayquil, hell I figured if Britney Spears could drink several bottles of Nyquil, a bottle of Vodka, and a crapload of Red Bull and survice the night (OK, she held her kids hostage afterwards, but she still lived), my 210 pound ass could handle double the recommended cough medicine. Link to comment Share on other sites More sharing options...
vickie Posted March 12, 2008 Share Posted March 12, 2008 Starting the evening with a bottle of NV Inflorescence Champagne, a marvelous Blanc de Noirs imported by Potomac Selections. I bought a bottle of this wine just yesterday to give to my sister-in-law for her 50th birthday. I have six in my cellar already, but I'm not sharing. Link to comment Share on other sites More sharing options...
Sthitch Posted March 12, 2008 Share Posted March 12, 2008 I bought a bottle of this wine just yesterday to give to my sister-in-law for her 50th birthday. I have six in my cellar already, but I'm not sharing.Its a good wine and very approachable right now. A few more years will certainly help it, but that might just be the English genes and my penchant for aged Champagne writing.Tonight was a very young and exquisite 2002 Verget Chablis Vaillons VV. Link to comment Share on other sites More sharing options...
jpschust Posted March 12, 2008 Share Posted March 12, 2008 last night, pappy 23 on the rocks. last of my bottle. so long good friend. Link to comment Share on other sites More sharing options...
Sthitch Posted March 14, 2008 Share Posted March 14, 2008 It has been a really long week, and I am a bubble head, I can't help it, so tonight we are ending with Moutard Pere ed Fils Prestige Rose Champagne. This is some fine pink juice. Link to comment Share on other sites More sharing options...
dirtymartini Posted March 15, 2008 Share Posted March 15, 2008 So much Murray McDavid Rosebank... I've seen heaven and they closed the good distilleries and opened resturants Link to comment Share on other sites More sharing options...
lackadaisi Posted March 15, 2008 Share Posted March 15, 2008 I would center my cocktail night around classic movies. For instance you could put in one of the Thin Man movies and make Martini's (buy Miller's Westborn) or Gimlets. Another option would be to get either Coquette or Sleep, My Love and make Mary Pickford's. They look like girly drinks but when made properly they are one of the finest cocktails ever invented (Rum, Maraschino, pineapple juice, and grenadine). How about getting Stormy Weather (if for no other reason to watch the Nicolas Brothers dance their asses off) and making a couple of Dark and Stormy. Great idea! Hopefully, we will be able to do that sometime in the future. For now, by the time we put the baby to bed, make the cocktails and eat dinner, we are lucky to be able to watch a sitcom without passing out. A movie would be quite the feat. Last night, Jlock made blood bronx cocktails. I loved them! Link to comment Share on other sites More sharing options...
Keithstg Posted March 15, 2008 Share Posted March 15, 2008 1978 Domaine Gaunoux Pommard Grands Epenots....delicious red fruits, very aromatic, and perfect with veal. Link to comment Share on other sites More sharing options...
Sthitch Posted March 18, 2008 Share Posted March 18, 2008 Amongst other things last night...Anchor 'Genevieve' Genever-style gin. The same botanical bill as Junipero, but a decidedly non-neutral whiskey-style mashbill of wheat, barley, and malted rye. Oh. My. God. What I would give to make something this good. Round, rich, tons of awesome spirit character, with a rumbling juniper second-line. Not a lot of other overt notes, with the richness of the spirit allowing other botanicals to umami in and out of consciousness. Lusty. Available in California only at this time. I just got my bottle today and am sampling some right now. This is unlike any gin I have ever had, you are right there is no juniper, but there is something meaty about it. I am sipping it over ice, but it is screaming for something more, maybe just a small twist of lime, or a couple of dashes of orange (or peach) bitters. My order from Beltramo's also included Aviation, and a bottle of Damrak (to replace the one I had finished). Thank you Jake for pointing out this great source for things that Joe cannot get for us. Now if only someone could find me Blackwoods. Link to comment Share on other sites More sharing options...
jparrott Posted March 18, 2008 Share Posted March 18, 2008 We are ordering Aviation today, hopefully for delivery next week. Link to comment Share on other sites More sharing options...
synaesthesia Posted March 18, 2008 Share Posted March 18, 2008 35 y.o. bottle of Johnnie Walker Black Label compared to a more recent bottle. 35 years makes a huge difference - it seems that the formulation is very different. More malt and some really great aromas. Much smoother and more full mouthfeel too. I could understand why people were drinking back then, but less so now. Eugh... Link to comment Share on other sites More sharing options...
jparrott Posted March 18, 2008 Share Posted March 18, 2008 I also got a chance to nip from Jamie's Black From The Crypt. Like chalk and cheese compared to the current. Higher proof, not age stated (this was a duty-free bottle), but really really nice. Link to comment Share on other sites More sharing options...
Sthitch Posted March 19, 2008 Share Posted March 19, 2008 An American Service St. George's Absinthe sweetened with a couple dashes of Depaz. This is like the most perfect piece of sweet black licorice I could ever dream of. Thanks again Joe, it was worth whatever ungodly sum I paid for it. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 20, 2008 Share Posted March 20, 2008 Hendrick's gin and Fever Tree tonic. OMG that is the best g&t I have ever tasted! Link to comment Share on other sites More sharing options...
porcupine Posted March 21, 2008 Share Posted March 21, 2008 Sazerac. mmmmmmmmm Link to comment Share on other sites More sharing options...
vickie Posted March 21, 2008 Share Posted March 21, 2008 Marc Angeli Rosé d'un Jour. 2002 per the cork. Link to comment Share on other sites More sharing options...
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