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Old 03-24-2020, 02:27 AM   #13336
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Had some Smoke Wagon - Desert Jewel Reserve, the other night. Smooth, I expected more smoke.
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Old 04-12-2020, 01:07 AM   #13337
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As is tradition, I made a nice breakfast after the Easter Vigil. Welsh rarebit made with Great Divide Yeti Stout (too chocolatey for the sauce, but was still very good), some iberico bacon and a few sausages, toast + camembert + raspberry jam. Also had the rest of the Yeti to accompany it.

Now to the annual Rocherfort 10 to celebrate the Resurrection of our Lord, Jesus Christ.
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Old 04-15-2020, 12:46 PM   #13338
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I've been tinkering with whiskey sour recipes, and thus far here are my preferences:
  • Traditional mash bourbon > wheated bourbon >> rye
  • Maple syrup > honey > simple syrup
  • Fresh-squeezed lemon juice > store-bought ReaLemon >>> sour mix (though the difference in quality between fresh-squeezed lemon juice and ReaLemon wasn't nearly large enough to justify the hassle).

Curious to know if any of you do them differently. greyhammer is a whiskey sour fan, no?
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Old 04-15-2020, 01:32 PM   #13339
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Quote:
Originally Posted by Whiskeyjack View Post
I've been tinkering with whiskey sour recipes, and thus far here are my preferences:
  • Traditional mash bourbon > wheated bourbon >> rye
  • Maple syrup > honey > simple syrup
  • Fresh-squeezed lemon juice > store-bought ReaLemon >>> sour mix (though the difference in quality between fresh-squeezed lemon juice and ReaLemon wasn't nearly large enough to justify the hassle).

Curious to know if any of you do them differently. greyhammer is a whiskey sour fan, no?
I agree with you about bourbon generally being better than rye for the sour. I actually really enjoy Tennessee whiskey because the sour mash goes nicely with those flavors. I'm a big simple syrup and fresh-squeezed proponent though. I also usually do a spoonful of egg white when making a sour and dry shake to get a good foam, though I reduce the syrup when I do this because it's very easy to make the cocktail cloyingly sweet.

I love whiskey sours but their complex prep and high calorie nature makes them a special occasion drink for me most of the time.
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Old 04-15-2020, 01:49 PM   #13340
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Quote:
Originally Posted by Whiskeyjack View Post
I've been tinkering with whiskey sour recipes, and thus far here are my preferences:
  • Traditional mash bourbon > wheated bourbon >> rye
  • Maple syrup > honey > simple syrup
  • Fresh-squeezed lemon juice > store-bought ReaLemon >>> sour mix (though the difference in quality between fresh-squeezed lemon juice and ReaLemon wasn't nearly large enough to justify the hassle).

Curious to know if any of you do them differently. greyhammer is a whiskey sour fan, no?
My chick has a different twist on her whiskey sours: Makers, agave syrup and key lime but she will use lemon too. We have lemon and key lime in our back yard. She did the egg white addition like Hammer suggested when her Aunt was in town. My chick used to bartend at Churchill Downs on the side and she takes pride in her "Old Man Drinks" but its her fresh off the tree Lemondrop Martini's that are making this virus staycation almost enjoyable.
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Old 04-15-2020, 02:03 PM   #13341
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Quote:
Originally Posted by NDCrusader View Post
My chick has a different twist on her whiskey sours: Makers, agave syrup and key lime but she will use lemon too. We have lemon and key lime in our back yard. She did the egg white addition like Hammer suggested when her Aunt was in town. My chick used to bartend at Churchill Downs on the side and she takes pride in her "Old Man Drinks" but its her fresh off the tree Lemondrop Martini's that are making this virus staycation almost enjoyable.
Sounds like a keeper.
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Old 04-15-2020, 05:12 PM   #13342
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Quote:
Originally Posted by greyhammer90 View Post
Sounds like a keeper.
Absolutely.

Her feet can smell like corn chips after a long day at work but I just throw her in the shower and she cleans up well.

And she flies the ND flag after W's.

A "cute" habit she learned growing up in a Cubs family.
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