What are you drinking?

[greyhammer90]

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.

Spill your current acquisitions. I’ll see if I can think up some things.

Also, do you have a good blender? Jeff Morganthaler, a very famous bartender, has a great recipe for a frozen Negroni.

 

[Irish Joe]

Rye whiskey, neat at them moment

 

[zelezo vlk]

Community Barrel-Aged Mocha Legion Russian Imperial Stout

A bit too heavy on the chocolate perhaps, but not so bad

 

[GowerND11]

Got my hands on some Tired Hands this week. Trendler Pilsner and Adaptive Distortion by them. Always solid beers.

 

[Whiskeyjack]

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.

Many times, and fortunately it's stupid easy. Syrups are strictly superior to mixing in dry sugar. I've found that darker syrups (use brown sugar) work better in the robust whiskey-based cocktails I favor since they're less sweet and impart some caramel flavor as well. And continuing on that trend, I've pretty much stopped using simple syrup in favor of honey or maple syrup now. Some suggest that you need to dilute it first, but I've had no issues getting it to mix properly straight off the shelf. They're about equal in sweetness to strong simple syrup (so you can get away with using only 1/2 oz), and the extra flavors they bring have (in my experience thus far) been pure upgrade to simple syrup.

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

My wife and I entertain frequently, and one of the things I most miss from pre-quarantine is the ability to have 40-50 people over to celebrate a birthday, baptism, etc. with good food and top shelf booze. I'm coping by making a shopping list of everything I need to properly fill out my bar so I can make any classic cocktail once things get back to normal.

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

The bitterness of Campari is definitely an acquired taste. But a Negroni is super refreshing on a hot day once you can appreciate it.

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!

Willet is my go-to sipping Rye. And Bulleit's is probably the best value Rye, so I usually keep a handle on-hand for mixing.

Spill your current acquisitions. I’ll see if I can think up some things.

Also, do you have a good blender? Jeff Morganthaler, a very famous bartender, has a great recipe for a frozen Negroni.

I'll try to catalogue my bottle collection tonight.

 

[ACamp1900]

Doing a pick up later,... Casa Azul, Jameson, Salty Lady Gose, Newcastle ( it’s been a long while so why not?), and a few cans of select local beers.

 

[notredomer23]

Doing a pick up later,... Casa Azul, Jameson, Salty Lady Gose, Newcastle ( it’s been a long while so why not?), and a few cans of select local beers.

Casa Azul or Clase Azul?

If you're talking Clase Azul, smart man... best tequila I've ever had by far.

 

[zelezo vlk]

Not sure I had Casa Azul by MH but Salty Lady Gose is great

 

[NDdomer2]

I cant remember if I posted about this a while back or not, so sorry if repeat.

I had some Buchanan's Two Soul's blended scotch whisky. Was very very good. However, not for sale in the US apparently.

 

[Bishop2b5]

I've acquired a taste for brandy in recent years. I'm still a 15-25 drinks/year kinda guy, but this brandy thing could up that number.

 

[Irish YJ]

I've acquired a taste for brandy in recent years. I'm still a 15-25 drinks/year kinda guy, but this brandy thing could up that number.

I got on a brandy and port kick several years ago, and it was a nice little venture away from the norm. Haven't done brandy in a while, but I'll do a nice port every once in a while if I'm out having a nice dinner.

 

[BeauBenken]

Many times, and fortunately it's stupid easy. Syrups are strictly superior to mixing in dry sugar. I've found that darker syrups (use brown sugar) work better in the robust whiskey-based cocktails I favor since they're less sweet and impart some caramel flavor as well. And continuing on that trend, I've pretty much stopped using simple syrup in favor of honey or maple syrup now. Some suggest that you need to dilute it first, but I've had no issues getting it to mix properly straight off the shelf. They're about equal in sweetness to strong simple syrup (so you can get away with using only 1/2 oz), and the extra flavors they bring have (in my experience thus far) been pure upgrade to simple syrup.

My wife and I entertain frequently, and one of the things I most miss from pre-quarantine is the ability to have 40-50 people over to celebrate a birthday, baptism, etc. with good food and top shelf booze. I'm coping by making a shopping list of everything I need to properly fill out my bar so I can make any classic cocktail once things get back to normal.


I'll try to catalogue my bottle collection tonight.

Sounds like I need to go to your parties.

 

[Bluto]

Many times, and fortunately it's stupid easy. Syrups are strictly superior to mixing in dry sugar. I've found that darker syrups (use brown sugar) work better in the robust whiskey-based cocktails I favor since they're less sweet and impart some caramel flavor as well. And continuing on that trend, I've pretty much stopped using simple syrup in favor of honey or maple syrup now. Some suggest that you need to dilute it first, but I've had no issues getting it to mix properly straight off the shelf. They're about equal in sweetness to strong simple syrup (so you can get away with using only 1/2 oz), and the extra flavors they bring have (in my experience thus far) been pure upgrade to simple syrup.



My wife and I entertain frequently, and one of the things I most miss from pre-quarantine is the ability to have 40-50 people over to celebrate a birthday, baptism, etc. with good food and top shelf booze. I'm coping by making a shopping list of everything I need to properly fill out my bar so I can make any classic cocktail once things get back to normal.



The bitterness of Campari is definitely an acquired taste. But a Negroni is super refreshing on a hot day once you can appreciate it.



Willet is my go-to sipping Rye. And Bulleit's is probably the best value Rye, so I usually keep a handle on-hand for mixing.



I'll try to catalogue my bottle collection tonight.

Have you tried mixing in herbs when you make the simple syrup? My wife who does the cocktails for our restaurant (which she runs and manages for the record. I’m the very silent partner lol) has done ones with hummingbird sage (a native plant that’s growing in our yard) and culinary sage. Sounds strange but the cocktails were freaking fantastic. I can post some recipes if there is any interest.

 

[greyhammer90]

Have you tried mixing in herbs when you make the simple syrup? My wife who does the cocktails for our restaurant (which she runs and manages for the record. I’m the very silent partner lol) has done ones with hummingbird sage (a native plant that’s growing in our yard) and culinary sage. Sounds strange but the cocktails were freaking fantastic. I can post some recipes if there is any interest.

Please do.

I'm a big fan of infusing simple syrups. I'll often do herbs or citrus peels.

I also do at least one batch with a cinnamon stick in the fall.

 

[SonofOahu]

Many times, and fortunately it's stupid easy. Syrups are strictly superior to mixing in dry sugar. I've found that darker syrups (use brown sugar) work better in the robust whiskey-based cocktails I favor since they're less sweet and impart some caramel flavor as well. And continuing on that trend, I've pretty much stopped using simple syrup in favor of honey or maple syrup now. Some suggest that you need to dilute it first, but I've had no issues getting it to mix properly straight off the shelf. They're about equal in sweetness to strong simple syrup (so you can get away with using only 1/2 oz), and the extra flavors they bring have (in my experience thus far) been pure upgrade to simple syrup.



My wife and I entertain frequently, and one of the things I most miss from pre-quarantine is the ability to have 40-50 people over to celebrate a birthday, baptism, etc. with good food and top shelf booze. I'm coping by making a shopping list of everything I need to properly fill out my bar so I can make any classic cocktail once things get back to normal.



The bitterness of Campari is definitely an acquired taste. But a Negroni is super refreshing on a hot day once you can appreciate it.



Willet is my go-to sipping Rye. And Bulleit's is probably the best value Rye, so I usually keep a handle on-hand for mixing.



I'll try to catalogue my bottle collection tonight.

If you like sweet, maybe you need to start getting into more rums. If you want a really sweet, syrupy rum, go with Zacapa XO. That rum is fantastic. For a more pedestrian pricepoint, get some Zaya.

 

[SonofOahu]

Doing a pick up later,... Casa Azul, Jameson, Salty Lady Gose, Newcastle ( it’s been a long while so why not?), and a few cans of select local beers.

The new recipe Newcastle is terrible. I'm so dissapointed in what Lagunitas did to it. I was really excited that someone in Hawaii finally got some Founders. I still have some 2019 CBS in my wine fridge, right now.

 

[Bluto]

Please do.

I'm a big fan of infusing simple syrups. I'll often do herbs or citrus peels.

I also do at least one batch with a cinnamon stick in the fall.

So the sage cocktail is as follows:

Sage Simple Syrup: 1 to 1 sugar to water. Total amount will vary based on how much syrup you want to make. Bring water to boil. Add sugar and simmer until sugar is dissolved, stirring regularly. Trim leaves from stems of sage (1 bunch). Add to syrup and simmer for about 45 minutes. Strain and put into refrigerator to cool.

Sage Cocktail

In a shaker:

2 oz vodka or gin

2 oz of fresh squeezed lemon juice

Sage Simple Syrup to taste.

Add ice, shake like they do on Bar Rescue. Strain and serve up. Enjoy!

This is a particularly cool cocktail for the Inter Mountain West and West Coast in that there are lots of different varieties of native sage that all have different flavor profiles. Really earthy and somewhat medicinal in terms of the flavor profile.

You can also do lavender using the same recipe. None of the measurements are carved in stone. Adjust to suite your tastes.

 

[Bluto]

Another good simple syrup recipe uses Jalapenos. With those you want to slice and boil the jalapenos in the water at the same time as the sugar. That makes for a killer spicy margarita.

Once this shit blows over if anyone from I.E. plans of being in San Francisco send me a PM. If you end up going to my wife's restaurant I will comp you some drinks and give you a T-shirt and a hat if we have any. This excludes Y.J., he gets charged double...just kidding.

Cheers!

 

[Irish YJ]

Another good simple syrup recipe uses Jalapenos. With those you want to slice and boil the jalapenos in the water at the same time as the sugar. That makes for a killer for a spicy margarita.

Once this shit blows over if anyone from I.E. plans of being in San Francisco send me a PM. If you end up going to my wife's restaurant I will comp you some drinks and give you a T-shirt and a hat if we have any. This excludes Y.J., he gets charged double...just kidding.

Cheers!

I'll bring you a MAGA hat for trade brother lol...

I'd bet we'd get along great and would love to meet you. F the politics, just enjoy a couple cocktails.

BTW, the Jalapeno simple syrup sounds awesome. PM if you have any good recipes with it. Do you guys do any tequila infusion?

 

[Bluto]

I'll bring you a MAGA hat for trade brother lol...

I'd bet we'd get along great and would love to meet you. F the politics, just enjoy a couple cocktails.

BTW, the Jalapeno simple syrup sounds awesome. PM if you have any good recipes with it. Do you guys do any tequila infusion?

I'm good on the MAGA hat. Lol. Anyhow, It's all good homie. I take the internet with a big grain of salt. I grew up with the red neckyiest of rednecks and despite their dumb decision making at the polls I love a bunch of them.

If you are ever in the Bay let me know. If everyone doesn't go out of business I can hook you up with the food and drink. We've been in business for about 20 years so the place is a bit of an institution at this point and my wife knows all kinds of people in the industry. If you're lucky you might get to witness me sing the shit out of "The Devil Went Down to Georgia" at a karaoke bar.

We don't do tequila infusions. Wouldn't really fit with the menu which is more home style Italian with west coast influences that changes seasonally. However, we do a spicy margarita from time to time. Pairs well with items like the habanero shrimp risotto.

I'll hit the wife up for more drink recipes. Cheers!

 

[Irish YJ]

I'm good on the MAGA hat. Lol. Anyhow, It's all good homie. I take the internet with a big grain of salt. I grew up with the red neckyiest of rednecks and despite their dumb decision making at the polls I love a bunch of them.

If you are ever in the Bay let me know. If everyone doesn't go out of business I can hook you up with the food and drink. We've been in business for about 20 years so the place is a bit of an institution at this point and my wife knows all kinds of people in the industry. If you're lucky you might get to witness me sing the shit out of "The Devil Went Down to Georgia" at a karaoke bar.

We don't do tequila infusions. Wouldn't really fit with the menu which is more home style Italian with west coast influences that changes seasonally. However, we do a spicy margarita from time to time. Pairs well with items like the habanero shrimp risotto.

I'll hit the wife up for more drink recipes. Cheers!

Habanero shrimp risotto sounds lit AF. You singing a red neck song might be worth a ticket to SF alone lol... Cheers back brother.

 

[zelezo vlk]

Margarita shaken on the rocks for cinco de Mayo. Tonight's dinner was chicken tinga quesadillas with homemade flour tortillas

 

[Bluto]

Margarita shaken on the rocks for cinco de Mayo. Tonight's dinner was chicken tinga quesadillas with homemade flour tortillas

Nice. Tacos and Negra Modelo for me. Salud!

 

[zelezo vlk]

Nice. Tacos and Negra Modello for me. Salud!

Salud!

Sent from my SM-J337U using Tapatalk

 

[BobbyMac]

We had fresh off my neighbors tree hanging over my fence key lime Margarita's and burro-bowls with rice, grilled charro beans in a foil boat, fresh cilantro from the garden, mama's homemade pico and grilled shrimp & diced flank steak.

Salud mis amigos!

 

[zelezo vlk]

We had fresh off my neighbors tree hanging over my fence key lime Margarita's and burro-bowls with rice, grilled charro beans in a foil boat, fresh cilantro from the garden, mama's homemade pico and grilled shrimp & diced flank steak.

Salud mis amigos!

Damn sounds nice!

 

[Bluto]

My younger brother completed his masters degree. To celebrate we had a bottles of

Cantillon Kriek 100% Fruit Lambic - Amazing fruit lambic. Perfectly balanced in terms of fruit (Cherries), tartness and carbonation.

Cantillon Fou Foune - Again amazing Lambic in terms of balance of flavor (apricot), carbonation and tartness. So complex and tasty with a nice dry finish.

Both lived up to the hype. All other lambics are dead to me...lol.

 

[zelezo vlk]

My younger brother completed his masters degree. To celebrate we had a bottles of

Cantillon Kriek 100% Fruit Lambic - Amazing fruit lambic. Perfectly balanced in terms of fruit (Cherries), tartness and carbonation.

Cantillon Fou Foune - Again amazing Lambic in terms of balance of flavor (apricot), carbonation and tartness. So complex and tasty with a nice dry finish.

Both lived up to the hype. All other lambics are dead to me...lol.

Oh wow congrats to him and to y'all for celebrating so well!

 

[Irish YJ]

My younger brother completed his masters degree. To celebrate we had a bottles of

Cantillon Kriek 100% Fruit Lambic - Amazing fruit lambic. Perfectly balanced in terms of fruit (Cherries), tartness and carbonation.

Cantillon Fou Foune - Again amazing Lambic in terms of balance of flavor (apricot), carbonation and tartness. So complex and tasty with a nice dry finish.

Both lived up to the hype. All other lambics are dead to me...lol.

Congrats to your bro. I'm jealous. I'm limited to cheap local stuff right now. A neighbor did bring over a bottle of nice scotch I gifted him at least two years ago. Had a snort of that (felt like heaven) and then went to cheap red.

 

[zelezo vlk]

We just got Spencer, the American Trappist beer, here in Austin. I got a can of their Monks' IPA because that's all I saw. Pretty dang good, though pricey. Much more of an old-school IPA, and not remotely like the NE IPAs that have been all the rage (even though this is brewed in MA).