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Post by 1955nyyfan on Mar 20, 2024 22:30:28 GMT -5
Mostly drink single malt scotch or red wine but do order a martini from time to time. I like Bombay Saphire Gin, a whisper of vermouth and 1 olive. I guess that is pretty traditonal. Yep, I'd call that classic. Bombay Sapphire is a good go-to Gin. I use it in certain cocktails like a Negroni, but I have no problem with it in a Gin and Tonic (where I usually use Tanqueray Ten) or a Martini. I need to up my Scotch game. I'm mostly a Bourbon guy when it comes to whiskey -- and over St. Patrick's day we had fun with Irish Whiskey -- but knowing your way around the world of Scotch is a sign of a sophisticated drinker. My everyday scotch, which I don't drink everyday, is Abelour 12. My buddy is into Bourbon and when he visited recenlty we drank some Angels Envy and Heavens Door. Interestingly, Bob Dylan is involved with Heavens Door. I enjoyed both of them. |
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Post by kaybli on Mar 21, 2024 0:47:55 GMT -5
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Post by chiyankee on Mar 21, 2024 8:18:31 GMT -5
I saw that Monty is looking for Nola dollars, so if that's true than there is a huge gap. |
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Post by rizzuto on Mar 21, 2024 8:20:21 GMT -5
Mostly drink single malt scotch or red wine but do order a martini from time to time. I like Bombay Saphire Gin, a whisper of vermouth and 1 olive. I guess that is pretty traditonal. Bombay Saphire is also my gin of choice. A couple weeks ago I was with a friend at a restaurant bar waiting on our table and did not specify the brand of gin or tonic. Huge mistake. Cocktail tasted like an old, well-worn athletic sock. Saphire and Schweppes (thanks for the tonic tip, Pipps!). Pipps’ favorite Hendricks is great for a change up, too. |
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Post by rizzuto on Mar 21, 2024 8:26:04 GMT -5
Hey there qimqam -- I am always mindful that what works perfectly for me may not be what someone else would like. And as in all things mixological, I defer to our resident barkeep desousa, who has served them up to a wide range of athletes and other celebrities. But on the other hand, in some sense we can all be our own bartenders, and over more than a half century of throwing them back, this is where I currently stand on the subject (one of my favorites.) First of all, in my book, a genuine Martini is made with Gin, not Vodka. Gin is what originated it, Gin is what William Powell drank in the Thin Man movies, and Gin is what generations of true imbibers used for nearly a century before some guy with too much time on his hands started using Vodka but stole the venerable title of Martini. I've experimented with dozens of brands over the years, but over the past five or ten years I have settled on Hendricks as my Gin of choice for a Martini. To me, it just partners so well with that cocktail glass. My admittedly amateur (but experienced) formula is to load up a shaker with ice. I put in 2.5 ounces of Hendricks and just a drop or two of Noilly Prat Extra Dry Vermouth -- I would use an atomizer if I could, I only want to be able to technically say there is Vermouth in there without it actually interfering with my precious Gin. Then I gently stir the concoction for maybe 30 seconds, take my chilled cocktail glass out of the freezer, and strain the drink into the glass. Then I give a twist of lemon peel to liven up the proceedings and put it in the glass. Then I stand there for a few seconds smiling and admiring the creation before settling in for the start of a wonderful relationship. At least in my experience, stirring rather than shaking makes a huge difference. I know it's fun to take that shaker and give it a ride, but it really does bruise the Gin and gives the drink a harsher taste. The otherwise admirable James Bond did the world no favor with his "shaken, not stirred" line. But on the other hand, he did bequeath the world a great new cocktail with the Vesper, so all is forgiven. I know the true classic Martini used olives instead of lemon, as I did for many years, but for me at least the lemon gives the drink more energy. Cocktail onions are fine too, but that is technically a different drink called a Gibson. And I have to use the classic cocktail glass, it just releases the flavors perfectly and it looks so elegant. I think in the really old days they used a coupe glass -- they did that for champagne too -- but the cocktail glass was made for this. We should probably have an alcohol thread because I believe there is enough interest. Also, if I may ask, what is your own recipe for a Martini? I always take these things seriously and want to expand my understanding. Wow ... This was good reading ... I had to google Vesper and coupe glass. I'm an amatuer when it comes to Martinis ... I've only been ocassionally drinking them for a few to 5 years and I never know how to order them using Martini lingo My experience is mostly with Vodka Martinis, mostly shaken. I've progressed from dirty Martinis (which is kinda nasty), to 3 olive, to my current and favorite, with a twist of lemon. When It comes to which Vodka to use, I'm all over the place. The next martini that I order, likely this weekend, is going to be Hendricks and just a drop or two of Noilly Prat Extra Dry Vermouth, hopefully stirred (bartenders could be prima donnas) ... I need to expand my horizons and you certainly sound like you know a thing or two about Martinis ...Thx P.S. Im also going to try a Vespa ...shaken not stirred Pipps never disappoints. He’s our forum’s Man About Town and 007 Man Of International Mystery, locating the best and most unique victuals and libations behind enemy lines, while keeping our world safe for democratic purpose and thought. |
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Post by pippsheadache on Mar 21, 2024 11:39:22 GMT -5
Wow ... This was good reading ... I had to google Vesper and coupe glass. I'm an amatuer when it comes to Martinis ... I've only been ocassionally drinking them for a few to 5 years and I never know how to order them using Martini lingo My experience is mostly with Vodka Martinis, mostly shaken. I've progressed from dirty Martinis (which is kinda nasty), to 3 olive, to my current and favorite, with a twist of lemon. When It comes to which Vodka to use, I'm all over the place. The next martini that I order, likely this weekend, is going to be Hendricks and just a drop or two of Noilly Prat Extra Dry Vermouth, hopefully stirred (bartenders could be prima donnas) ... I need to expand my horizons and you certainly sound like you know a thing or two about Martinis ...Thx P.S. Im also going to try a Vespa ...shaken not stirred Pipps never disappoints. He’s our forum’s Man About Town and 007 Man Of International Mystery, locating the best and most unique victuals and libations behind enemy lines, while keeping our world safe for democratic purpose and thought. Hey Rizz, that kind of talk will always get a like vote here. Especially coming from our acknowledged polymath and scholar of belles lettres. Yes, keeping the world safe for Happy Hour behind enemy lines in suburban Philadelphia. But just so as to not divert the Hotstove thread any further (although Hotstove is just about over) I will pick up the cocktail discussion over on the Miscellaneous thread. Just in case Monty signs with the Yankees. See you guys over there as I prepare my first G&T of the afternoon. |
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Post by pippsheadache on Mar 22, 2024 9:37:48 GMT -5
J.D. Martinez with a one-year, $12 million deal with the Mets, of which the Mets will only pay $4.5 million this year, the rest deferred. It's a good signing for them for a DH. He can still hit -- 33 HRs and 103 RBIs in just 113 games last year for the Dodgers. He's always been a strong bat -- career OPS+ of 133.
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Post by 1955nyyfan on Mar 23, 2024 10:10:03 GMT -5
Some random thoughts that are probably of no interest to anyone but me as ST winds down.
1. I'm not crazy about the options for a number 5 SP right now. I still think we need to add one.
2. Can't get a feel for the BP, but don't think it's going to be as good as last year.
3. Like what I'm seeing from Wells and Volpe, hopefully they each take the next step.
4. Not sure if Beeter is a starter or a RP. I think he's more suited for the pen.
5. Not sure I understand the hype on Vivas, he hasn't impressed me.
6. Pereira no longer looks like a top prospect to me.
7. I thinks after a very good first half of a season with the Yanks, Trevino has shown why he's a backup. Good D but an undisciplined hitter.
8. I think Rorvedt gets moved in a minor deal. He's good defensively and catching is in demand.
9. ST started good from a health perspective but injuries have been more frequent lately, hopefully they are mostly not long term.
10. I haven't been impressed with the defense in ST.
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Post by azbob643 on Mar 23, 2024 10:16:01 GMT -5
6. Pereira no longer looks like a top prospect to me. Pereira carried his 40% K rate over from last year to ST. |
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Post by inger on Mar 23, 2024 10:43:54 GMT -5
6. Pereira no longer looks like a top prospect to me. Pereira carried his 40% K rate over from last year to ST. Might be the psychological weight of playing in NY. It’s definitely heavier than Scranton, PA… |
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Post by inger on Mar 23, 2024 10:46:02 GMT -5
Some random thoughts that are probably of no interest to anyone but me as ST winds down. 1. I'm not crazy about the options for a number 5 SP right now. I still think we need to add one. 2. Can't get a feel for the BP, but don't think it's going to be as good as last year. 3. Like what I'm seeing from Wells and Volpe, hopefully they each take the next step. 4. Not sure if Beeter is a starter or a RP. I think he's more suited for the pen. 5. Not sure I understand the hype on Vivas, he hasn't impressed me. 6. Pereira no longer looks like a top prospect to me. 7. I thinks after a very good first half of a season with the Yanks, Trevino has shown why he's a backup. Good D but an undisciplined hitter. 8. I think Rorvedt gets moved in a minor deal. He's good defensively and catching is in demand. 9. ST started good from a health perspective but injuries have been more frequent lately, hopefully they are mostly not long term. 10. I haven't been impressed with the defense in ST. All points that can be easily accepted or defended. They better move Rortvedt. Keeping him and sending Wells down woukd piss off a lot of fans, including this one… |
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Post by azbob643 on Mar 23, 2024 10:49:37 GMT -5
Pereira carried his 40% K rate over from last year to ST. Might be the psychological weight of playing in NY. It’s definitely heavier than Scranton, PA… Could be...anything's possible. I'm usually very reluctant to criticize any player, but I haven't seen any positives from his time with the Yanks last year or this ST. |
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Post by inger on Mar 23, 2024 10:52:47 GMT -5
Might be the psychological weight of playing in NY. It’s definitely heavier than Scranton, PA… Could be...anything's possible. I'm usually very reluctant to criticize any player, but I haven't seen any positives from his time with the Yanks last year or this ST. He’s been a big let down to me. I thought his muscularity and left handedness would play up in Yankee Stadium, but he simply doesn’t barrel the ball. Weak contact, seldom in the air… Love the D, hate the bat… |
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Post by azbob643 on Mar 23, 2024 10:54:18 GMT -5
Could be...anything's possible. I'm usually very reluctant to criticize any player, but I haven't seen any positives from his time with the Yanks last year or this ST. He’s been a big let down to me. I thought his muscularity and left handedness would play up in Yankee Stadium, but he simply doesn’t barrel the ball. Weak contact, seldom in the air… Love the D, hate the bat… He's a RH hitter... |
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Post by inger on Mar 23, 2024 10:56:18 GMT -5
He’s been a big let down to me. I thought his muscularity and left handedness would play up in Yankee Stadium, but he simply doesn’t barrel the ball. Weak contact, seldom in the air… Love the D, hate the bat… He's a RH hitter... Maybe that’s the problem. He always bats left handed. Somebody should tell him… www.baseball-reference.com/players/r/rortvbe01.shtml |
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