Try and Old Fashioneds in NY?
I've recently warmed to them.
Printable View
Try and Old Fashioneds in NY?
I've recently warmed to them.
I've never had an old fashioned, but I thought they were made with whiskey? And what's your most balanced cocktail recipe?Quote:
Originally Posted by Aimless
It's unorthodox, granted :oQuote:
Originally Posted by Flixy
I don't have the recipe, but it's the Ten Pollen Cocktail at Pollen Street Social in London:Quote:
And what's your most balanced cocktail recipe?
http://wwd.com/eye/lifestyle/m-must-...urope-8050556/
This past year, I've become very fond of mezcal margaritas. Unfortunately, quality mezcal is not widely available in Swedish bars and restaurants. What is widely available is Talisker 10-y-o single malt, which makes for a very tasty variation on a classical margarita.
I haven't had any beer in, like, forever, and my fondness for white wines has slowly grown, but I can never remember which ones I like so it's always an adventure. Our trip to Japan opened my eyes to sake, but we haven't been able to pursue that interest since returning to Sweden because, frankly, we don't know where to begin. We encountered a dizzying variety of local sakes in every city we visited, none of which we've been able to find available for purchase online, and we're not knowledgeable enough to pair them properly. That trip also opened my eyes to shochu, which had, up until then, seemed absolutely vile to me.
New discovery: aged white Rioja wines. So delicious. Revelatory :up:
In other news, for the past year and a half my absolute favourite cocktail has been the mezcal margarita, pref. shaken with ice and served in a chilled lowball glass. If there's no good mezcal to be had, Talisker whisky (10y) is a surprisingly good substitute. Results obviously vary with quality of ingredients and the skill of the bartender.
Ooh I've only ever had red Rioja never a white.
Apparently only around 10% of the wine produced there is white. Like with other Rioja quality apparently ranges from meh to incredible. The two I tried were aged longer and labeled gran reserva. Very pleasant surprise, much like white wines from Bourgogne.
Was I drunk when I wrote this?Quote:
Originally Posted by Dreadnaught
Is this from your visit to Amerika? That was right around peak Mezcal here. I am increasingly becoming a beer guy, if for no reason other than my ability to tolerate alcohol is plummeting and beer seems like the highest volume-to-alcohol ratio I can get. IE I can have two beers and just be drunk, but two cocktails ruins my whole next day.Quote:
Originally Posted by Aimless
http://www.oswego.edu/~srp/stats/images/normal_68.gifQuote:
Originally Posted by Dreadnaught
I have taken a vow to not enter MAGArovia until you depose your emperor.Quote:
Is this from your visit to Amerika? That was right around peak Mezcal here.
For some reason, I never get hung over after mezcal margaritas. Obv ymmv but I have no choice but to accept what I once thought was only a myth.Quote:
I am increasingly becoming a beer guy, if for no reason other than my ability to tolerate alcohol is plummeting and beer seems like the highest volume-to-alcohol ratio I can get. IE I can have two beers and just be drunk, but two cocktails ruins my whole next day.
Last night, I helped compose my new favorite cocktail:
30 ml mezcal
30 ml ancho chili liqueur
10 ml good agave
up to 3 drops angostura
2 drops orange bitters
dash of salt
Prepare like an Old Fashioned and then add just one generous drop of chocolate bitters. Serve in a lowball glass with one giant ice cube and go slow. The flavor changes considerably as the drink is diluted, but it's delicious at every stage :)