deangold Posted November 4, 2008 Author Share Posted November 4, 2008 Damm, that's early to drink for a Sunday morning Dean (or are you continuing from last night?)I was in no condition to type when I was drinking it. Ever since my Old Ebbit post I have tried to avoid drunken posting! This morning I am drinking coffee as I tasted thru our fall cocktails and got a preview of some of our winter stuff to come last night. You know you've had a lot to drink when you need a shot of Armagnac to sober up before bed. Its a tough job but someone has to do it. Its called quality control. Link to comment Share on other sites More sharing options...
SeanMike Posted November 5, 2008 Share Posted November 5, 2008 An "On Top of the Sheets" -- 1 1/2 ounces Vizcaya VXOP rum, 1 1/2 ounces Cointreau Noir, 3/4 ounce lemon juice Link to comment Share on other sites More sharing options...
jparrott Posted November 5, 2008 Share Posted November 5, 2008 Beer. Punsch. Wine. Punsch. Beer. 39 minutes away? Link to comment Share on other sites More sharing options...
Heather Posted November 5, 2008 Share Posted November 5, 2008 Waiting to crack open the Piper-Heidseck '00. Link to comment Share on other sites More sharing options...
Keithstg Posted November 5, 2008 Share Posted November 5, 2008 Early....1990 Sori' Paitin Barbaresco from magnum. Then, about 15 minutes ago - 1990 Krug Clos du Mesnil. What better time than right now! Link to comment Share on other sites More sharing options...
jparrott Posted November 5, 2008 Share Posted November 5, 2008 Voirin-Jumel champers. 4 years ago I drank way way way too much Graham Beck Brut in Youngstown, OH. Tonight, I am at home, and toasting. Link to comment Share on other sites More sharing options...
alan7147 Posted November 5, 2008 Share Posted November 5, 2008 Voirin-Jumel champers. 4 years ago I drank way way way too much Graham Beck Brut in Youngstown, OH. Tonight, I am at home, and toasting. Yeah Yeah Yeah...the 85 Krug is not going on ice tonight... drinking some Old Tom straight instead Link to comment Share on other sites More sharing options...
edenman Posted November 8, 2008 Share Posted November 8, 2008 Xyauyu last night... God... that was some beautiful stuff. Yup, that stuff is incredible. Tonight it's a Pitchfork Rebellious Bitter from the British RCH brewery, a nice drinkable 4.3%. Delicious...this has held up way better than some session beers that make it across the pond. Link to comment Share on other sites More sharing options...
deangold Posted November 8, 2008 Author Share Posted November 8, 2008 Amarone 2000 Tomasso Bussola "BG" La Leccia Chianti Riserva 1997 Some other stuff I am sure! Link to comment Share on other sites More sharing options...
edenman Posted November 8, 2008 Share Posted November 8, 2008 Xyauyu last night... God... that was some beautiful stuff. Also, $46 at WF just now for one 16.9oz bottle. Easily the most I've ever paid for a single bottle of beer at retail. Link to comment Share on other sites More sharing options...
lperry Posted November 8, 2008 Share Posted November 8, 2008 A Reverb Crash, winner of the Tiki Central drink contest. I used red grapefruit so dialed back the passionfruit syrup, and I also put Angostura bitters in one and not the other, but we couldn't tell a difference. Maybe two dashes was too little for such a large drink. At any rate, it is just delicious and I am considering filing it away as a summer brunch drink. Link to comment Share on other sites More sharing options...
Pat Posted November 17, 2008 Share Posted November 17, 2008 Way back when--a quarter of a century ago--we got busted by the campus security guys for drinking in the dorms. I insisted the wine we were drinking was grape juice. Well, they were rent-a-cops and didn't care, as long as there was no trouble. I just found a bottle of Chateau Bellevue La Foret in my pantry, hidden amongst random items. I have no idea how I came to possess this, but, if busted drinking it, I can honestly say that it is grape juice. I've never in my life had a wine that tasted more like grape juice. I'm enjoying it, in a small pottery cup I bought in New Mexico last month. It tastes more than anything like purple grape juice. That's not a bad thing, really. Link to comment Share on other sites More sharing options...
synaesthesia Posted November 17, 2008 Share Posted November 17, 2008 Hot chocolate (the real thing) with some Old Crow bourbon inherited from a friend who left the country. Link to comment Share on other sites More sharing options...
synaesthesia Posted November 19, 2008 Share Posted November 19, 2008 I feel like having two posts in this thread in a row makes me a lush. Johnnie Walker Black of my dad's that he's been storing for around 30 years. Surprising it's mellowed out quite nicely. Link to comment Share on other sites More sharing options...
jpschust Posted November 19, 2008 Share Posted November 19, 2008 I feel like having two posts in this thread in a row makes me a lush.Johnnie Walker Black of my dad's that he's been storing for around 30 years. Surprising it's mellowed out quite nicely. How's it stored? Liquor in a bottle usually doesn't age... (vermouth and other fortefied wines aside) Link to comment Share on other sites More sharing options...
synaesthesia Posted November 19, 2008 Share Posted November 19, 2008 How's it stored? Liquor in a bottle usually doesn't age... (vermouth and other fortefied wines aside)Just the regular bottle in a cool room. I don't know if the formulation was substantially different then, but we did a side-by-side with a more recently produced one, and it was dramatically different. From talking to Jake I know he had some rationale for the change. My dad has a few other bottles of stuff - Dimple and Jack Daniels amongst them that will be worth drawing comparisons. Link to comment Share on other sites More sharing options...
jpschust Posted November 20, 2008 Share Posted November 20, 2008 Just the regular bottle in a cool room. I don't know if the formulation was substantially different then, but we did a side-by-side with a more recently produced one, and it was dramatically different. From talking to Jake I know he had some rationale for the change. My dad has a few other bottles of stuff - Dimple and Jack Daniels amongst them that will be worth drawing comparisons.I would think two different blends cause the difference, not the aging? Link to comment Share on other sites More sharing options...
Merry Mary Posted November 20, 2008 Share Posted November 20, 2008 Substance 2006 Cabernet Sauvignon Link to comment Share on other sites More sharing options...
Andelman Posted December 3, 2008 Share Posted December 3, 2008 I am enjoying my first Aviation cocktail ever. Plymouth Gin, Luxardo, St Germain (a substitute for the Creme de Violette), and lemon juice. This is a great cocktail. Link to comment Share on other sites More sharing options...
SeanMike Posted December 3, 2008 Share Posted December 3, 2008 A Bols Genever old fashioned. Link to comment Share on other sites More sharing options...
alan7147 Posted December 4, 2008 Share Posted December 4, 2008 Old Fashioned. Johnny D green label, muddled sugar cube, 2 dashes Angostura and a dash Fee Bros Whiskey Barrel. No fruit Link to comment Share on other sites More sharing options...
Bakerman Posted December 8, 2008 Share Posted December 8, 2008 le chouffe tripel next is a homemade barley wine at just under 14% it is almost hallucinogenic, but damn is it good, made it about this time last year. Link to comment Share on other sites More sharing options...
jparrott Posted December 11, 2008 Share Posted December 11, 2008 A spiced bourbon toddy...2oz Old Fitz bonded, 1/4 oz all spice dram, 1/4 oz cane syrup, 4 oz boiling water, lemon peel, nutmeg. Mmmmmm. Link to comment Share on other sites More sharing options...
ulysses Posted December 14, 2008 Share Posted December 14, 2008 8:15 Bombay Government Punch 9:30 Fish House Punch 12:15 The Last Minute Stachowski-owski Punch Bowl Link to comment Share on other sites More sharing options...
Merry Mary Posted December 19, 2008 Share Posted December 19, 2008 Limoncello. Home made. Link to comment Share on other sites More sharing options...
deangold Posted December 19, 2008 Author Share Posted December 19, 2008 Martinez with 209, Antica Formula, Luxardo Maraschino ^ Fee Orange Bitters. One identically except for the use of with Hayman Old Tom had a better mouth feel but the aromatics and power of the 209 made for a superior taste and better balanced cocktail. Interesting comparison. Link to comment Share on other sites More sharing options...
vickie Posted December 19, 2008 Share Posted December 19, 2008 Last Night: Jose Michel Special Club 2000 Lucien Crochet Croix du Roy Sancerre 2005 Pichon Longueville 1995 Domaine du Mas Blanc Banyuls 2004 Link to comment Share on other sites More sharing options...
dinwiddie Posted December 20, 2008 Share Posted December 20, 2008 Last noght the kid made some awesome steaks and I opened a 2003 Karl Lawrence Cabernet Sauvignon Reserve Beckstoffer To-Kalon. Link to comment Share on other sites More sharing options...
rkduggins Posted December 20, 2008 Share Posted December 20, 2008 Hot chocolate with cinnamon and cayenne... heaven. Link to comment Share on other sites More sharing options...
alan7147 Posted December 25, 2008 Share Posted December 25, 2008 89 Beaucastel CdP. Ho Ho Ho Link to comment Share on other sites More sharing options...
DonRocks Posted December 25, 2008 Share Posted December 25, 2008 89 Beaucastel CdP. Ho Ho Ho This wine is damnably variable in the DC area, even within the same case. It's all about the cork, in particular how the cork held up to abusive shipping during import. Good bottles are great; bad bottles are undrinkable. I bought a case of futures from Pearson's, and when I went to pick them up, a buddy of mine that worked there said that many of the bottles had leakage problems - he ended up hand-assembling my case as a "best of" selection of twelve bottles from several opened boxes they had upstairs. Mine have all been in good shape. As for the rest of the customers who picked up their futures after I did, and got the leaky bottles? See ya ... wouldn't wanna be ya ... Link to comment Share on other sites More sharing options...
RWBooneJr Posted December 26, 2008 Share Posted December 26, 2008 I'm finishing up the day with my traditional Christmas margarita. Earlier is was a couple Harpoon Winter Warmers, which are also a tradition because: (1) they sell them at Total Wine; and (2) the Total Wine in McLean is ALWAYS open on Christmas. I wanted to get an Old Fezziwig too, but I haven't seen it this year. Does anybody know if they made it and, if so, who has it? Link to comment Share on other sites More sharing options...
Treva Posted December 26, 2008 Share Posted December 26, 2008 Ethiopia Wonda Worka Yirgacheffe from Caffé Pronto. French Press. Link to comment Share on other sites More sharing options...
vickie Posted December 27, 2008 Share Posted December 27, 2008 Champagne R. Dumont 1996 Blanc de Noirs--Very lush--possibly too rich for my taste. Link to comment Share on other sites More sharing options...
SeanMike Posted December 29, 2008 Share Posted December 29, 2008 Recovering (a bit) from too many killer drinks last night at The Gibson. Thus...Old Chub. Mmmmm. Link to comment Share on other sites More sharing options...
edenman Posted December 31, 2008 Share Posted December 31, 2008 Westvleteren 12. Just because. Link to comment Share on other sites More sharing options...
jparrott Posted December 31, 2008 Share Posted December 31, 2008 Eagle Rare 10yo 101pf, from the classic mid-1980s "flare cap" bottle. What many folks don't know is that this juice was distilled at what is now Four Roses distillery. Yum. Link to comment Share on other sites More sharing options...
DonRocks Posted December 31, 2008 Share Posted December 31, 2008 Eagle Rare 10yo 101pf, from the classic mid-1980s "flare cap" bottle. What many folks don't know is that this juice was distilled at what is now Four Roses distillery. Yum. Jake. This is like saying, "I'm working on a Festernal lute study from 1423. What many folks don't know is that Festernal was an inspiration to Robert Morton. Awesome." Link to comment Share on other sites More sharing options...
jparrott Posted December 31, 2008 Share Posted December 31, 2008 This is like saying, "I'm working on a Festernal lute study from 1423. What many folks don't know is that Festernal was an inspiration to Robert Morton. Awesome." No it's not. Because if I said that it would be in ol_ironstomach's voice. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted January 5, 2009 Share Posted January 5, 2009 No it's not. Because if I said that it would be in ol_ironstomach's voice. For the record, I don't know who or what Festernal is, so you're on your own there Jake. It doesn't appear in the OED, nor my copy of Osborne's Dictionary of Composers. There isn't even an internet domain by that name. If you've been searching for a real-sounding word suitable for use as a trademark, here's your opportunity. I think it would make a splendid brand name, if you happened to be a manufacturer of, say, colorful liturgical vestments. Or party hats. I did read a bit about luthiers though. And what better way to cap off a night of droll reading than to sip Dolin blanc over a full glass of ice. Link to comment Share on other sites More sharing options...
DonRocks Posted January 5, 2009 Share Posted January 5, 2009 For the record, I don't know who or what Festernal is, so you're on your own there Jake. It doesn't appear in the OED, nor my copy of Osborne's Dictionary of Composers. There isn't even an internet domain by that name. If you've been searching for a real-sounding word suitable for use as a trademark, here's your opportunity. I think it would make a splendid brand name, if you happened to be a manufacturer of, say, colorful liturgical vestments. Or party hats. I made it up, pairing it in the same sentence with the impossibly obscure Robert Morton just to make it sound a little more real. Link to comment Share on other sites More sharing options...
alan7147 Posted January 9, 2009 Share Posted January 9, 2009 Suedoise: 2 oz Plymouth Gin 1 oz home-made Swedish Punsch 1/2 oz Dolin Dry Vermouth 2 dashes orange bitters F U Sooners Link to comment Share on other sites More sharing options...
jparrott Posted January 9, 2009 Share Posted January 9, 2009 Boomerang (Savoy Cocktail Book) 3/4 oz Old Overholt 3/4 oz homemade Swedish Punsch (same recipe as alan's) 3/4 oz Dolin dry vermouth dash lemon juice dash Angostura Yum. Link to comment Share on other sites More sharing options...
SeanMike Posted January 9, 2009 Share Posted January 9, 2009 last night at Central: a Hurricane courtesy of Justin, and then two of the maple manhattans. Yummy. I needed them extra after spending over 90 minutes on Metro to get back to EFC. Grrrr... Link to comment Share on other sites More sharing options...
SeanMike Posted January 11, 2009 Share Posted January 11, 2009 Entirely too many Bols Genever old fashioned - current favorite is to use some demerara sugar simple syrup plus repeal day bitters. DARN YOU JAKE PARROT for getting me hooked on these! Link to comment Share on other sites More sharing options...
mdt Posted January 11, 2009 Share Posted January 11, 2009 Entirely too many Bols Genever old fashioned - current favorite is to use some demerara sugar simple syrup plus repeal day bitters.DARN YOU JAKE PARROT for getting me hooked on these! Are the repeal day bitters on sale anywhere or do you need to know someone? Link to comment Share on other sites More sharing options...
lperry Posted January 11, 2009 Share Posted January 11, 2009 Meyer Lemon Drops with homemade Meyer limoncello and freshly squeezed juice. Not particularly sophisticated, but it really showcases the Meyer lemon complexity, and that's what I was going for. It tastes like a little piece of Florida in a glass. I'll play with the ratios a little, but I'll definitely make them again. Link to comment Share on other sites More sharing options...
jparrott Posted January 11, 2009 Share Posted January 11, 2009 Mount Gay Sugar Cane Brandy Rum...not the same name as in the islands, but the same yummy. With a little squeeze of mostly-peel lime, and some ice. Inexpensive, too! Link to comment Share on other sites More sharing options...
lperry Posted January 13, 2009 Share Posted January 13, 2009 ^ That sounds fantastic. Tonight we're having a 2005 Barboursville Nebbiolo Reserve. Link to comment Share on other sites More sharing options...
mdt Posted January 16, 2009 Share Posted January 16, 2009 2002 Chateau de Chasseloir Muscadet Cuvee des ceps Centenaires Link to comment Share on other sites More sharing options...
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