What are you drinking?

[NDdomer2]

Lagunitas daytime is a never go wrong. How are the rest

 

[Bishop2b5]

Elk Poop Oatmeal Stout from Mt. Rushmore Brewing Company this week. This is a local micro brewery and my first time to try one of their brews. It was quite good. Reminded me of Guinness, but lighter.

 

[Bishop2b5]

Belching Beaver - Swerve City
Modern Times - Fortunate Island
Latitude 33 - Blood Orange IPA
Lagunitas - Daytime

I've had the Lat 33 and liked it very much.

 

[zelezo vlk]

Any of y'all drink anisette?

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[Wild Bill]

Boxed wine.

 

[BobbyMac]

Any of y'all drink anisette?

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I divorced Ouzo in 2007.

Sambuca? Ilia fatsa, ilia ratsa!

 

[zelezo vlk]

Yeah I was thinking ouzo since it's cheaper

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[BobbyMac]

Lagunitas daytime is a never go wrong. How are the rest

Mama got the Day Time as part of a Costco variety case that had a 12 of standard IPA and a 6 of Lil Sumpin. I'm not a big session guy outside of pool season, I keep All Day on hand for folks that drink light beer or have had too many IPA's already. I prefer All Day over Day Time. Mama likes Day Time becuz it's the Mich Ultra of IPA's = 90 something calories and 2g carbs. The best commercial session IMO is Pizza Port's Ponto. It's made with a variety of New Zealand hops.

I bought the Latitude 33 Blood Orange at Costco. I've had this on tap at Latitude 33 and it is really good live. It's good from the can but I'd do Dogfish Head's Flesh & Blood if both are available. I've found most people who don't drink IPA's will generally like blood orange IPA's.

Modern Times Fortunate Island is a their year round Pale Ale. Not my favorite from them but it's good. It's billed as Hoppy and Danky. Just boring to me comared to thier IPA offerings.

Swerve City is awesome. It's one of BB's Deftone colabs. It's made with POG juice.

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[SonofOahu]

Hello, friends. I've been getting into bourbon over the last year. Here are some of my favorites:

Elijah Craig Barrel Proof - A119
GTS and Stagg Jr.
Blanton's
Some private-barrel Heaven Hill stuff
Weller 12

My new favorite Scotch is Aberlour. A'Bunadh is absolutely fantastic.

My favorite Japanese whiskies include Nikka SFTB and Nikka 12.

I'm going to open my BTAC WLW, soon. At least if I die, I can go out having opened it. I also have a 25 y/o Heaven Hill private barrel bottling that is at 151 proof. I figure I'll use that to light myself on fire, should the COV-19 get me.

 

[Meatloaf]

Alien Church from Tired Hands

 

[Bluto]

Hello, friends. I've been getting into bourbon over the last year. Here are some of my favorites:

Elijah Craig Barrel Proof - A119
GTS and Stagg Jr.
Blanton's
Some private-barrel Heaven Hill stuff
Weller 12

My new favorite Scotch is Aberlour. A'Bunadh is absolutely fantastic.

My favorite Japanese whiskies include Nikka SFTB and Nikka 12.

I'm going to open my BTAC WLW, soon. At least if I die, I can go out having opened it. I also have a 25 y/o Heaven Hill private barrel bottling that is at 151 proof. I figure I'll use that to light myself on fire, should the COV-19 get me.

Have you tried Nikka Whiskey from the Barrel? That is some good stuff.

If you’re going to self immolate can you don’t me a favor and do it at the shower at Pipeline and yell “scrub it kook!” before you do it?

 

[Wild Bill]

Hello, friends. I've been getting into bourbon over the last year. Here are some of my favorites:

Elijah Craig Barrel Proof - A119
GTS and Stagg Jr.
Blanton's
Some private-barrel Heaven Hill stuff
Weller 12

My new favorite Scotch is Aberlour. A'Bunadh is absolutely fantastic.

My favorite Japanese whiskies include Nikka SFTB and Nikka 12.

I'm going to open my BTAC WLW, soon. At least if I die, I can go out having opened it. I also have a 25 y/o Heaven Hill private barrel bottling that is at 151 proof. I figure I'll use that to light myself on fire, should the COV-19 get me.

Had some colonel taylor tonight. Its okay

 

[Irish YJ]

Any of y'all drink anisette?

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Yes, when around some family, and when making Cuccidati (anisette is an ingredient).
Hard to find good anisette these days.

 

[Irish YJ]

Boxed wine.

I'm not doing box, but having a bottle of cheap red right now.

 

[Irish2155]

12 pack of Sun King SKB India pale ale. I’ll have the runs tomorrow, never fails.

 

[SonofOahu]

Have you tried Nikka Whiskey from the Barrel? That is some good stuff.

If you’re going to self immolate can you don’t me a favor and do it at the shower at Pipeline and yell “scrub it kook!” before you do it?

Yeah, I always call the Nikka Whisky From The Barrel "Straight From the Barrel" like the Blanton's. Yup, that's a great whisky. I still have three bottles, because I ended up buying a whole bunch of them. I like the FTB and Nikka 12 better than the Taketsuru 17. More smoke, great with cigars.

 

[SonofOahu]

Had some Smoke Wagon - Desert Jewel Reserve, the other night. Smooth, I expected more smoke.

 

[zelezo vlk]

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.

 

[Whiskeyjack]

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?

 

[greyhammer90]

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.

 

[BobbyMac]

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.

 

[greyhammer90]

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.

 

[BobbyMac]

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.

 

[SonofOahu]

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?

You like the sour more than a highball or old fashioned?

 

[Whiskeyjack]

You like the sour more than a highball or old fashioned?

Never cared much for highballs. The Old Fashioned has always been my favorite cocktail, and I've mixed it probably 100+ different ways. But as I get older, I find myself wanting more acid to cut the sweetness of many drinks, which is why I've been on a sour kick recently.

Serious Eats has a good list of classic cocktails with recipes, liquor recommendations, and notable variations. I've optimized my whiskey sour recipe over the last week, and will probably move onto the Sidecar, Negroni or Boulevardier next. Has been a good way to pass the time during quarantine.

 

[greyhammer90]

Never cared much for highballs. The Old Fashioned has always been my favorite cocktail, and I've mixed it probably 100+ different ways. But as I get older, I find myself wanting more acid to cut the sweetness of many drinks, which is why I've been on a sour kick recently.

Serious Eats has a good list of classic cocktails with recipes, liquor recommendations, and notable variations. I've optimized my whiskey sour recipe over the last week, and will probably move onto the Sidecar, Negroni or Boulevardier next. Has been a good way to pass the time during quarantine.

Not to butt in, but those are not the drinks to go with if you're looking for acidity. They're great cocktails, but are definitely in the vein of most prohibition cocktails, spirit forward and sweet. If you're burnt out on OFs, I wouldn't recommend going with those.

Instead buy some rum and make two of the GOATs:
Try making orgeat and make a mai tai.
Make a good daiquiri (2 oz. rum, 1 oz. Lime juice, 1/2 oz. Simple syrup)

Or buy gin and make a gimlet or an aviation.

 

[Whiskeyjack]

Not to butt in, but those are not the drinks to go with if you're looking for acidity. They're great cocktails, but are definitely in the vein of most prohibition cocktails, spirit forward and sweet. If you're burnt out on OFs, I wouldn't recommend going with those.

Instead buy some rum and make two of the GOATs:
Try making orgeat and make a mai tai.
Make a good daiquiri (2 oz. rum, 1 oz. Lime juice, 1/2 oz. Simple syrup)

Or buy gin and make a gimlet or an aviation.

I plan to get to those eventually, but I unfortunately am missing several important ingredients for most of them. I'll have to expand the bottles I keep on hand before I can add those to my rotation.

 

[BeauBenken]

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?

Have you tried to make your own simple syrup? Just asking since you went the fresh squeezed lemon juice route. To my knowledge it is just boiling sugar in water essentially.

Not to butt in, but those are not the drinks to go with if you're looking for acidity. They're great cocktails, but are definitely in the vein of most prohibition cocktails, spirit forward and sweet. If you're burnt out on OFs, I wouldn't recommend going with those.

Instead buy some rum and make two of the GOATs:
Try making orgeat and make a mai tai.
Make a good daiquiri (2 oz. rum, 1 oz. Lime juice, 1/2 oz. Simple syrup)

Or buy gin and make a gimlet or an aviation.

I would say you have to work the gin more if you want to taste the acidity. Rum is inherently sweeter, so it typically balances well with the sour. I would also just say that I struggle to drink rum when it isn't gorgeous out or in a Mexican restaurant. hah


I'd also say that I really dig a Tom Collins, but again, I usually drink that stuff in the summer.

I plan to get to those eventually, but I unfortunately am missing several important ingredients for most of them. I'll have to expand the bottles I keep on hand before I can add those to my rotation.

Building up your stock ain't cheap. And if you enjoy it like you should, it doesn't last nearly as long as you wish. hahaha

 

[Irish YJ]

Have you tried to make your own simple syrup? Just asking since you went the fresh squeezed lemon juice route. To my knowledge it is just boiling sugar in water essentially.

Yup, simple. And keeps for a month or so in the fridge. A few of my friends get fancy with expensive sugars from the farmers market, but I really can't tell a lot of difference.

https://www.liquor.com/recipes/simple-syrup/

 

[NDdomer2]

Never cared much for highballs. The Old Fashioned has always been my favorite cocktail, and I've mixed it probably 100+ different ways. But as I get older, I find myself wanting more acid to cut the sweetness of many drinks, which is why I've been on a sour kick recently.

Serious Eats has a good list of classic cocktails with recipes, liquor recommendations, and notable variations. I've optimized my whiskey sour recipe over the last week, and will probably move onto the Sidecar, Negroni or Boulevardier next. Has been a good way to pass the time during quarantine.

i know i am no bartender but i have tried making these two and no thanks.

old fashion, mint juleps, and manhattans are my traditional cocktails - however i typically make a tough decision of near or on rocks and call it good.

I have never been much of a rye whiskey drinker but i had some good rye in texas not to long ago so I am thinking of trying some new ones now that i dont have to make it too far with my hangovers - thanks covid19!