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Katya4me

What Are You Drinking?

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2 hours ago, Bob Wells said:

I'm going to look for that one! I'm a hard cider fan from way back. Couple months ago I discovered Austin Eastciders at Wegmans.  The retro cans caught my eye. For me it hits the sweet spot so to speak. A lot of ciders are either too dry or too sweet for me; this stuff threads the needle. Reasonably priced and good flavored varieties too.

When I was a kid I had to drive to Federal Hill in Providence to pick up hard cider. Probably a good thing it wasn't so easy to come by back then.😁

I hope you like it.  I found it at Total Wine, not sure which one offhand.  I've been using the app Cider Expert to track what ciders I've tried and how I rated them.  I've got about 30 listed there so far, so it's been very helpful.

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1 hour ago, dracisk said:

@Bob Wells, I hope this doesn't freak you out, but I've noticed you commenting in the Grew Up in Rhode Island group on Facebook. Since you use the same name here and on Facebook and I knew about your RI connection I knew it was you. 😁

yep that is me too. Thanks to Donrocks for gently noodging me to use my real name here. 🤣

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Whiskey sour for dinner tonight. 😋 We're not whiskey folks but we've got a couple of bottles hanging around, so I made a sour mix using Serious Eats recipe. Skipped the marachino cherry but it turned out well and now I've got lots in the fridge for another time. 

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I made a mason jar shaker of grapefruit margaritas* (about 1 1/2 cups worth). I poured myself one over crushed ice in a rocks glass this evening. I modeled it somewhat off an old Martha Stewart recipe that I first made many years ago and haven't had in a very long time. I haven't had a margarita in a very long time!

*Freshly squeezed grapefruit and lime juices, cheap triple sec, silver tequila, and a splash of pink grapefruit juice drink (to add a little sugar). The proportions were 1:1 grapefruit juice and tequila and 1/2 that measure at 1:1 for lime juice and triple sec. Maybe 1/8 cup at most of commercial drink.

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Last night we opened a bottle of Caymus, decanted for 90 minutes.  It was a real lightweight, and nothing like I remember from previous vintages.  Moved on to Frank Family which is definitely not a light weight, although Frank Family has never been my favorite.  
 

Between the corked 8 Years in the Desert on Friday night and the Caymus yesterday, it was a bad few days for wine that isn’t cheap.

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Latest beer I've found in the basement: 3 Stars Biscuits & Marmalade Kolsch. Canned  18 Jul 2018. I recall being not that thrilled with this when I first tried it, but I it seems more palatable now. (I bought it because I liked the design of the can :ph34r:.)

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Last night we polished off the last of the honeydew-jalapeno shrub.   We've got some little bottles of Bailey's and this weather is quite wet, so I may make myself an adult hot chocolate after work.

This Mexican hot cocoa became my go-to recipe a few years ago and I just made a fresh batch last week.

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Tonight was Swilled Dog's Caramel Apple cider.  Not my favorite, but we're still got 4 cans of it left.  Well, 3 now...

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Last night we ran a cocktail trial. We had two Daiquiris where the only difference was the rum. Both drinks were 2 ox rum, 1-1/2 oz lime juice, 1 oz simple. The simple was made with a combo of sugar and sugar in the raw 1 to 1 by volume.

#1 Smith & Cross Daiquiri ~ the first spin on a S&C daiquiri was too  jazzed up {luxardo cherry syrup for part of the simple} so we wanted to keep it very straightforward. The huge funk of the S&C was mellowed and the hole was round. This is a spectacular drink. Fabian, who introduced me to Jamaican pot stilled rum back at Dino {and probably made me my first S&C daiquiri} said he recommends Nephew & Wray. Smith & Cross is 114 proof {Navy Strength}

#2 Rhum Barbancourt 5* aged Haitian rum. Very pale straw color so this is probably barrels and bottles without adding caramel.It is 8 years aged in Limousin barrels and 86 proof. The daiquiri appered sweeter, a little too sweet with the lime less bold. On the other hand, it made for an equally fabulous drink. Next time, we will adjust the sugar and lime, and drink it forst if I am going to have a Smith & Cross as well. 

The well made Daiquiri may be the finest cocktail around. At the very least, it stands in league with the Negroni & variations, Corpse Reviver #2 and Martinis. Manhattans, Old Fashioned, Sazeracs are close behind but are definitely in my second grouping. But this constitutes most of my serious drinking and Margaritas are in the fun drinking class. 

Sipping booze is a different story. 

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Last night I watched the 4+ hours Nats Zoom chat, which was awesome. Best stretch of the quarantine by far. I haven't laughed that hard in a very long time. I found appropriate beverage accompaniments for the event in the downstairs refrigerator: an Atlas District Common and a DC Brau Pils. The team out-drank me, I'm pretty sure, except for Doolittle with his Diet Coke and Rendon with his daughter's apple juice.

If anyone didn't see it, this link should work. (I don't have a Facebook account and was pleasantly surprised that I could watch it when it was on live.)

In other news:   The WHO recommends that countries limit access to alcohol because it can make coronavirus worse :unsure:.

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I'm still making my way through the odds and ends of beer downstairs. I recently found a six pack of DC Brau Penn Quarter Porter in the back of the refrigerator. It's stamped "limited release." Porter is something I usually keep for cooking more so than for straight drinking. The depth of the flavor in this is good -- and the chocolate and coffee tones come through -- but it feels heavy, which is not surprising. It's not really a spring into summer beer.

Back there with the remaining five cans of this are 5 bottles of Sweet Baby Jesus, also a porter. I tried it at some point on tap when a bartender extolled its virtues. I enjoyed the sample and eventually bought a six pack. A little of this goes a real long way. I think it would be excellent in a beer and ice cream float and have been contemplating that since I have a pint of vanilla ice cream...🤔.

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We've got quite a bit of moonshine that we've picked up in previous years visits to the Gatlinburg area. As of tonight, we had 2 jars of sipping cream, so I decided to work on one of them.  I made a myself a mocha and added the butter pecan cream shine to it.  Bit warm for tonight but very tasty.

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Tonight was more of a wild fruit punch. I had some plum wine in the fridge, along with some cherry juice and OJ.  I had an 11 oz. can of lychee that I put in the blender along with the juices and wine. We also added some Grog from Old House Vineyards for some more citrus flavor.  Added a couple of ice cubes just to chill it and blended it all up. Poured it into our glasses and topped it off with some seltzer as it was a little sweet.  Once I did that, it was perfect.

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We are not drinking these yet, but we have an abundance of strawberries and so...

Strawberry Tequila. 3 blends. Aleppo Pepper w/cloves is rich. Guajilllo Chili is stronger, it was fiery yesterday and by today it mellowed. The last is chili arbol and it is HOT. I even added a vanilla bean to mellow it. It will make great Bloody Marias when we have homemade tomato juice. The strawberries macerated in the spirits for about 4 days. The berries are almost completely white and the strawberry flavor has almost completely been infused to the spirit. But if you bite into ne of the berries, there is a stron bitter component to it which is not infused into the spirit. 

Pimm's. 4 quarts strawberries, limes, blood orange, lemon, grapefruit & lemon grass, indian cukes, fresh ginger, hard spices. We will have about 2 liters of each of two blends, one is with Bombay sapphire and the other will be with Seagrams. High end and lowbrow both. I will do a heat and cool infusion measure which will force the essential oils into the pimms. When these are done, we will pour 2 oz over ice, add maybe 1/2 oz gin, 1 oz lemon and top with fginger brew. Andrew's K & B or Blenheim's ginger beer. 

I have a good source for Key limes, so I am thinking of a Key lime rum or tequila or both. 

Coming up will be raspberry, blackberry and black raspberry spirits. For these, I use a half pint or pint per liter of spirit. I think I will make one gin, one rum and a brandy. 

Next winter, I will be making a buddha's hand gin for Buddha's backhand's, which sis a corpse reviver with a buddha's hand infused gin. 

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We wound up with 4 half gallon mason jars of Pimms. 2 are Bombay Sapphire and 2 are Gordon's. Right now they are being poached at 140 degrees for three hours. The extraction as far as the berries are concerned seems amazing. The citrus in on the bottom. Next up is cooling and then straining. I will infuse mint into the spirit and then add port, red vermouth & triplum triple sec. 

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Last night was grapefruit juice w/ orange liqueur.  My husband added mango habanero moonshine to his, but that is spicier than the ginger-infused ghost pepper vodka we have, so I went with the vodka.  Both were topped with seltzer water.    

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17 hours ago, deangold said:

We wound up with 4 half gallon mason jars of Pimms. 2 are Bombay Sapphire and 2 are Gordon's. Right now they are being poached at 140 degrees for three hours. The extraction as far as the berries are concerned seems amazing. The citrus in on the bottom. Next up is cooling and then straining. I will infuse mint into the spirit and then add port, red vermouth & triplum triple sec. 

They are now chilling to wine cellar temperature. The sit overnight cooling off from 140 degrees really mellowed and rounded the infusion. The Gordon's was a little wimpy yesterday mostly due to lower proof. Today, that is far less noticible. I will probably still dose it with some everclear. The Bombay, which has one overnight of soaking/maceration before the sous vide is stunning: round, complex, very strong citrus and spice notes. Both are unstrained as yet, I will check them this afternoon/evening before starting dinner. 

It is hard to call a cutoff as you cannot predict exactly what will happen in the next 12 hours. I am going with the fact that the rate of change was huge, leading me to believe there is more good stuff to macerate out of the solids.  

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Still have a lot of jun kombucha in the fridge and my husband isn't a fan so I've not made any more batches since I've been teleworking.  But he asked last night how it would taste in a mixed drink so I gave it a try.  Salted passionfruit w/ honey jun kombucha, cherry juice, Kraken rum and seltzer water.  He said it tasted better that way, so I think I've found a way to whittle down the kombucha stash. :)

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The Pimm's project continues apace: Now strained and with sweet vermouth, taylor port, and luxardo triplum added. I am not macerating 1.4 vanilla bean and a teaspoon of dried bitter Curaçao orange peel in each of four 1.75 liter jars I obtained, I am going to stop off at Total wine for some Taylor or Gallo cream sherry and try a tiny bit. I still want to boost the proof on the Gordon's a bit but will run an experiment with 151 rum before grabbing a bottle of everclear if I have to. My 151 rums are both pot still, one is Ed Hamilton's 151 made from Central American rums with Jamaican style and the other a very funky Jamaican Smith & Cross} so even if the rum works, I may get a bottle of Cruzan for a more neutral, less assertive flavor. But we are in the final steps. 

Now, the Bombay and Gordons differ mote than ever but the initial wimpiness of the Gordons has lessened and the addition of port, red vermouth and Triplum made a major difference. 

I also may have let the macerations of the fruit go an extra 12 hours too long as they had a slight more balanced, brighter flavor when I tasted them yesterday. I now know what to look for in ending the maceration time.

Last interesting note: the Bombay batch has and extra 14 hours maceration time under the gin before sous vide. The Gordons had an overnight in the fridge without alcohol until I could grab the Gordon's from the VABC. The color extractor on the Bombay was far darker even if the mason jars all had the same exact mix of fruit. I literally sliced the blood oranges etc and then divided them evenly amongst the four jars, 

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My husband had some spicy pickle juice in the fridge, so decided to make margaritas with it, including the red pepper that was hanging out in the juice.  Did have a little kick but was surprisingly tasty.

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