Discussion in 'Food and Drink' started by TwoEars, Apr 16, 2016.
I like most of the Unibroue classics with Maudite being my favorite.
Help me find a poor mans version of this.
Duvel - Belgian Strong Ale -And yes I am still learning how to pour this, even on bottle #4.
Tried the others in the Quinta das Carvalhas sampler today. With 10yr being OK / slightly below average to me:
The 20yr was pretty good, what the 10 should be. a lot more blended flavorwise, still some of the "young" notes in the 10 present, but they actually compliment the flavors this time. Above average to me.
The 30yr was not as good as the 20. A lot of flavors in the 20 are actually missing and the sweet flavors come through more, but they're not as blended and smooth. Also, there were 2 notes I can't place my finger on that were pretty forward and slightly detracted from the drink. OK.
The 40yr was pretty good too. Just a lot of well blended smoothness with a lot of balance in the flavors but still retaining the typical port notes. Above average or good.
The bar here isn't very adventuresome, but their bartenders do make a great Boulevardier.
Whiskey Apple: A shot of Dickel rye and a whole juiced apple -- it has almost three ingredients!
I don't even know anymore.
Corpse Reviver #2.
Equal parts gin, lemon juice, an orange liqueur (I like Dry Curaçao, but Cointreau is fine), and a fourth ingredient -- a lot of recipes call for Lillet Blanc, but that's because they originated before Lillet was reformulated and lost its quinine bitterness in the 1980s; to get the right taste now, you have to use Cocchi Americano instead.
Also requires an absinthe rinse first, and/or an atomizer spray of absinthe over the whole thing before serving. Or you can use herbsaint or pastis. But really, absinthe is best.
One of the benefits of living here is that it already is the poor man’s version. At the local supermarket I can get a 750ml bottle for 3€
which is something that really annoys me about American craft beer. They price things competitively with European imports but the domestic product doesn’t have to deal with shipping and fees that the imported product incorporates in their price.
Last night. A new scotch cocktail. Not bad.
I've never been a Scotch fan. Used to bug my dad by mixing his expensive brands with cola when I'd visit. Did not know Scotch cocktails were even a thing. Perhaps I will have to try some.
Blood & Sand
and the Blue Blazer, here being served to me by a genuine artist at my favorite coffeeshop in the whole world:
Thanks to @GoodEnoughGear who sent samples of African continental wines approximately six months ago. My wife finally recovered enough from diverticulitis to finally enjoy wine again. So we have sampled the Kanonkop Paul Sauer from the collection sent:
This wine was the definition of elegance and paired well with a grilled NY steak, seasoned with my special recipe. The tannin, sugar acid balance was excellent inviting one to taste again and again. Contrasting with my normal steak dinner choice, The Dissident on the right, which is more opulent. Both are very fine wines and it is a matter of preferential choice for a given evening, a given mood. Kanonkop will be added to cellar wine stock list.
Lagavulin 16yo with Émile Parisien Sextet's just released Louise.
All this Scotch talk is making me thirsty.
The Coca-Cola-looking experiment below is equal parts Macallan 15, Cynar 70, and Carpano Antica Formula 1786. Drinking it with Archer season 11, episode 3.
It's not right yet; I taste the Cynar way more than the scotch. The next one will have different proportions. Might try it with jazz, too.
Remember The Maine: Rye, Sweet Vermouth, Cherry Heering, Absinthe.
Should have ice and maybe a lemon peel. I don't care, it's fine without.
Just a margarita.
Remember The Maine again. Still with no ice, still delicious.
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