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Post by pippsheadache on Mar 21, 2024 12:27:37 GMT -5
Okay, picking up the cocktail conversation from the Hotstove thread. I wanted to make a comment on 1955's Scotch selection of Aberlour 12. I just returned from my friendly local supplier and I noticed he was selling Aberlour 12 Double Cask for almost $70, although the 12 Single Malt was going for a more reasonable $55. There was also a Single Malt A'bunadh from Aberlour going for almost $100. I know there is plenty of Scotch and Bourbon going for far more than that. I do want to increase my knowledge of Scotch -- I've always found it too smokey for my taste, but that just means I need to adjust -- so I would never go low-end because that would ruin it, but your mid-range Aberlour sounds like a good starting point. We are planning a trip to Scotland either this fall or next spring, and I want to be ready for the distilleries. rizzuto mentioned Bombay Sapphire as his go-to Gin, and that's always a good one because for one thing it's so widely available, anywhere in the world, as is the mandatory Schweppes Tonic Water. I think I mentioned before that I tried all the trendy expensive tonics like Fever Tree and Q, and to my palate they just don't blend as perfectly with the Gin and often overpower it. Another Gin I always give a shout out to is Plymouth Navy Strength. This is also a good Martini Gin if you want a little extra horsepower in your drink; it's 114 proof and gets you where you want to go in a hurry. And a note to qimqam should you decide to buckle up and order a Vesper. As I noted, it's a very powerful drink which Ian Fleming introduced in his first (and best IMO) Bond novel "Casino Royale." His recipe called for 3 parts Gordon's Gin, one part Vodka (unspecified) and one-half part of Kina Lillet. Put in an ice-filled shaker and shake like mad until it's ice cold, then strain into a cocktail glass and add a twist of lemon. This would have been in 1953, and Gordon's was probably the best Gin you could get at that time. It's still serviceable when mixed with more dominant flavors like in a Negroni, but Bond would never have used it today. There are so many boutique Gins out there now, it can get hard to nail one down. I would go with any of Bombay, Hendricks, Tanqueray or Plymouth, but the field is wide open. I like Grey Goose as my Vodka in this. Kina Lillet hasn't been made since 1986, so some other quinine-based liquor is required. A lot of recipes recommend Lillet Blanc, which is widely available, as a substitute, but I've been using Cocchi Americano, an Italian aperitif that the veterans tell me is closer in taste to Kina Lillet. It's definitely worth trying at least once in your life, although you may have to give the bartender the recipe because many of them have never heard of it. Another beautiful Gin-based cocktail is the Aviation, which I love and which has a great old pedigree. It's also aesthetically imposing with the Creme de Violette and maraschino liqueur giving it a striking purple tint. Highly recommended, and a conversation starter from people asking what is that you are drinking. A little bit girly, but not overly so if you are confident in your masculinity. It isn't as if you are drinking a Grasshopper or a Shirley Temple, especially if you fortify it with Plymouth Navy Strength. Mud in your eye, comrades. |
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Post by rizzuto on Mar 21, 2024 14:16:41 GMT -5
Okay, picking up the cocktail conversation from the Hotstove thread. I wanted to make a comment on 1955's Scotch selection of Aberlour 12. I just returned from my friendly local supplier and I noticed he was selling Aberlour 12 Double Cask for almost $70, although the 12 Single Malt was going for a more reasonable $55. There was also a Single Malt A'bunadh from Aberlour going for almost $100. I know there is plenty of Scotch and Bourbon going for far more than that. I do want to increase my knowledge of Scotch -- I've always found it too smokey for my taste, but that just means I need to adjust -- so I would never go low-end because that would ruin it, but your mid-range Aberlour sounds like a good starting point. We are planning a trip to Scotland either this fall or next spring, and I want to be ready for the distilleries. rizzuto mentioned Bombay Sapphire as his go-to Gin, and that's always a good one because for one thing it's so widely available, anywhere in the world, as is the mandatory Schweppes Tonic Water. I think I mentioned before that I tried all the trendy expensive tonics like Fever Tree and Q, and to my palate they just don't blend as perfectly with the Gin and often overpower it. Another Gin I always give a shout out to is Plymouth Navy Strength. This is also a good Martini Gin if you want a little extra horsepower in your drink; it's 114 proof and gets you where you want to go in a hurry. And a note to qimqam should you decide to buckle up and order a Vesper. As I noted, it's a very powerful drink which Ian Fleming introduced in his first (and best IMO) Bond novel "Casino Royale." His recipe called for 3 parts Gordon's Gin, one part Vodka (unspecified) and one-half part of Kina Lillet. Put in an ice-filled shaker and shake like mad until it's ice cold, then strain into a cocktail glass and add a twist of lemon. This would have been in 1953, and Gordon's was probably the best Gin you could get at that time. It's still serviceable when mixed with more dominant flavors like in a Negroni, but Bond would never have used it today. There are so many boutique Gins out there now, it can get hard to nail one down. I would go with any of Bombay, Hendricks, Tanqueray or Plymouth, but the field is wide open. I like Grey Goose as my Vodka in this. Kina Lillet hasn't been made since 1986, so some other quinine-based liquor is required. A lot of recipes recommend Lillet Blanc, which is widely available, as a substitute, but I've been using Cocchi Americano, an Italian aperitif that the veterans tell me is closer in taste to Kina Lillet. It's definitely worth trying at least once in your life, although you may have to give the bartender the recipe because many of them have never heard of it. Another beautiful Gin-based cocktail is the Aviation, which I love and which has a great old pedigree. It's also aesthetically imposing with the Creme de Violette and maraschino liqueur giving it a striking purple tint. Highly recommended, and a conversation starter from people asking what is that you are drinking. A little bit girly, but not overly so if you are confident in your masculinity. It isn't as if you are drinking a Grasshopper or a Shirley Temple, especially if you fortify it with Plymouth Navy Strength. Mud in your eye, comrades. As James Spader's character Raymond "Red" Reddington stated about the 1920's Aviation Cocktail in the television series "The Blacklist," "It tastes like Spring." |
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Post by pippsheadache on Mar 21, 2024 15:54:36 GMT -5
As James Spader's character Raymond "Red" Reddington stated about the 1920's Aviation Cocktail in the television series "The Blacklist," "It tastes like Spring." From what I have been reading, there has been a bit of a backlash against the Aviation over the last few years. During the cocktail renaissance of the 1990s -- one of the few trends of the last 30 years that I approved of -- it became a hipster favorite as avant garde bartenders began rummaging through old bartending guides and discovered this extinct pre-Prohibition favorite. Inevitably, when something zooms out of nowhere to become fashionable, it will retreat back toward its former obscurity until it becomes time to recirculate it. It is in fact a bit on the floral side, which I typically do not like, but for whatever reason it works for me. One of my favorite cocktail books, David Embury's 1948 "The Fine Art Of Mixing Drinks," got a lot of things right. One of those was his list of six basic cocktails that any self-respecting host should have available. I strongly disagree with one of them, but the other five still hold up after over 75 years -- the Martini, the Manhattan, the Old Fashioned, the Daiquiri (the real one, not the frozen Dairy Queen dessert) and the under-rated Side Car, which I think he included because the guy who invented it was a friend of his. The only one Embury recommended that seems way off base today is the Jack Rose -- Hemingway loved them, but he loved anything with alcohol. I can't drink them, they taste like Kool Aid to me. I would substitute the venerable Sazerac from your nearly home-base of New Orleans. That is one solid drink. Oh yeah, and the concept of shaking the Vesper rather than stirring it -- it may be the one Gin drink that works better with shaking. The drink is so powerful that letting the ice water it down a bit probably enhances the experience. You've got four ounces of alcohol coming at you, so bruising the Gin is less of an issue. Exceptions to every rule. |
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Post by desousa on Mar 21, 2024 16:20:00 GMT -5
One thing on my bucket list. That is to belly up to the bar with rizzuto and pipps.
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Post by pippsheadache on Mar 21, 2024 16:21:55 GMT -5
I have one thing on my bucket list. That is to belly up to the bar with rizzuto and pipps. It would be an honor. Imagine the deep thoughts that would emerge from such a gathering of eagles! |
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Post by desousa on Mar 21, 2024 16:29:03 GMT -5
I have one thing on my bucket list. That is to belly up to the bar with rizzuto and pipps. It would be an honor. Imagine the deep thoughts that would emerge from such a gathering of eagles! A bourbon version of My Dinner With Andre. |
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Post by azbob643 on Mar 21, 2024 16:40:39 GMT -5
Okay, picking up the cocktail conversation from the Hotstove thread. I wanted to make a comment on 1955's Scotch selection of Aberlour 12. I just returned from my friendly local supplier and I noticed he was selling Aberlour 12 Double Cask for almost $70, although the 12 Single Malt was going for a more reasonable $55. There was also a Single Malt A'bunadh from Aberlour going for almost $100. I know there is plenty of Scotch and Bourbon going for far more than that. I do want to increase my knowledge of Scotch -- I've always found it too smokey for my taste, but that just means I need to adjust -- so I would never go low-end because that would ruin it, but your mid-range Aberlour sounds like a good starting point. We are planning a trip to Scotland either this fall or next spring, and I want to be ready for the distilleries. What's the current price on "Old Overholt"?  |
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Post by rizzuto on Mar 21, 2024 16:45:50 GMT -5
I have one thing on my bucket list. That is to belly up to the bar with rizzuto and pipps. Ye merry gentlemen, the pleasure would be all mine! We just require a designated driver, to which I would nominate Kaybli, to steer us safely to the best lions' head bowls of French Onion Soup along the way from public house to public house. I would invite Inger, but not every place would appreciate the ever-present sombrero atop someone of Swedish/Norwegian descent, which honestly I suspect more Anglo-Saxon and Germanic roots - of course, I could be wrong. By the way, Sir Inger left a very pleasant voice mail message on my cell phone. At first, I thought is was a government call, asking for my vote of support. Inger definitely has the voice for any media outlet or political aspiration. He also sounds much younger, like a man in his 30s. Gravel and well-done meats must have some advantages.  |
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Post by pippsheadache on Mar 21, 2024 16:52:43 GMT -5
Okay, picking up the cocktail conversation from the Hotstove thread. I wanted to make a comment on 1955's Scotch selection of Aberlour 12. I just returned from my friendly local supplier and I noticed he was selling Aberlour 12 Double Cask for almost $70, although the 12 Single Malt was going for a more reasonable $55. There was also a Single Malt A'bunadh from Aberlour going for almost $100. I know there is plenty of Scotch and Bourbon going for far more than that. I do want to increase my knowledge of Scotch -- I've always found it too smokey for my taste, but that just means I need to adjust -- so I would never go low-end because that would ruin it, but your mid-range Aberlour sounds like a good starting point. We are planning a trip to Scotland either this fall or next spring, and I want to be ready for the distilleries. What's the current price on "Old Overholt"? Now there's a brand with a long history. It started in PA as one of the earliest distilleries. There was a time in the 60s and 70s, when Rye had fallen out of favor, that it was the only Rye you could buy. I think the price depends on how aged it is, but it isn't generally one of the most expensive. One of the best Manhattans I ever drank was made with Old Overholt. About 15 years ago. I liked it so much that I asked the bartender to write down the recipe, which I just checked and I still have it. |
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Post by kaybli on Mar 21, 2024 16:56:55 GMT -5
I have one thing on my bucket list. That is to belly up to the bar with rizzuto and pipps. Ye merry gentlemen, the pleasure would be all mine! We just require a designated driver, to which I would nominate Kaybli, to steer us safely to the best lions' head bowls of French Onion Soup along the way from public house to public house. I would invite Inger, but not every place would appreciate the ever-present sombrero atop someone of Swedish/Norwegian descent, which honestly I suspect more Anglo-Saxon and Germanic roots - of course, I could be wrong. By the way, Sir Inger left a very pleasant voice mail message on my cell phone. At first, I thought is was a government call, asking for my vote of support. Inger definitely has the voice for any media outlet or political aspiration. He also sounds much younger, like a man in his 30s. Gravel and well-done meats must have some advantages. I’ve been the designated driver all my life so I wouldn’t mind at all! lol at smooth voiced Inger. You should get into some voice acting senor inger. Make some money on the side. 😆 |
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Post by azbob643 on Mar 21, 2024 17:25:27 GMT -5
What's the current price on "Old Overholt"? Now there's a brand with a long history. It started in PA as one of the earliest distilleries. There was a time in the 60s and 70s, when Rye had fallen out of favor, that it was the only Rye you could buy. I think the price depends on how aged it is, but it isn't generally one of the most expensive. One of the best Manhattans I ever drank was made with Old Overholt. About 15 years ago. I liked it so much that I asked the bartender to write down the recipe, which I just checked and I still have it. "....but it isn't generally one of the most expensive." Yeah...I figured as much. I like my beer, but I don't drink hard liquor. "Back in the day" when legal NY drinking age was 18, we were going into neighborhood bars at 16-17. At that time all that was needed as ID was a draft card, which was very easily obtained or duplicated...on the rare occasion ID was ever asked for. We'd drink beer at the local dive bar, but my best friend always noticed the dusty bottle of "Old Overholt" on the shelf behind the bar. We had no idea what it was but one night, trying to sound sophisticated, he ordered a shot of it. I'll never forget the look on his face when he downed it...it's a running joke to this day whenever we get together, nearly 60 years later. |
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Post by 1955nyyfan on Mar 21, 2024 17:59:22 GMT -5
Now there's a brand with a long history. It started in PA as one of the earliest distilleries. There was a time in the 60s and 70s, when Rye had fallen out of favor, that it was the only Rye you could buy. I think the price depends on how aged it is, but it isn't generally one of the most expensive. One of the best Manhattans I ever drank was made with Old Overholt. About 15 years ago. I liked it so much that I asked the bartender to write down the recipe, which I just checked and I still have it. "....but it isn't generally one of the most expensive." Yeah...I figured as much. I like my beer, but I don't drink hard liquor. "Back in the day" when legal NY drinking age was 18, we were going into neighborhood bars at 16-17. At that time all that was needed as ID was a draft card, which was very easily obtained or duplicated...on the rare occasion ID was ever asked for. We'd drink beer at the local dive bar, but my best friend always noticed the dusty bottle of "Old Overholt" on the shelf behind the bar. We had no idea what it was but one night, trying to sound sophisticated, he ordered a shot of it. I'll never forget the look on his face when he downed it...it's a running joke to this day whenever we get together, nearly 60 years later. I like a good cold beer after a round of golf or working in the yard. When I was a youngster, I admired my Uncle and his beer of choice was Schaefer. Back in the day, it was pretty good beer. When they changed somthing within the manufacturing process my to Rolling Rock and I followed suit. I guess I've always been partial to lagers (with the exception of Bud). I now drink Modelo like many others, I've read it has become the number one selling beer. I recall when in highschool a buddy was able to get a six pack of Coors. It was mystical back then because you couldn't get it on the East Coast. Somthing to do with it couldn't get warm and shipping costs were prohibitive. Anyway, my buddy gave me one and I was really dissapointed. Didn't understand the hype. Went back to Schaefer. |
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Post by pippsheadache on Mar 21, 2024 18:02:19 GMT -5
Now there's a brand with a long history. It started in PA as one of the earliest distilleries. There was a time in the 60s and 70s, when Rye had fallen out of favor, that it was the only Rye you could buy. I think the price depends on how aged it is, but it isn't generally one of the most expensive. One of the best Manhattans I ever drank was made with Old Overholt. About 15 years ago. I liked it so much that I asked the bartender to write down the recipe, which I just checked and I still have it. "....but it isn't generally one of the most expensive." Yeah...I figured as much. I like my beer, but I don't drink hard liquor. "Back in the day" when legal NY drinking age was 18, we were going into neighborhood bars at 16-17. At that time all that was needed as ID was a draft card, which was very easily obtained or duplicated...on the rare occasion ID was ever asked for. We'd drink beer at the local dive bar, but my best friend always noticed the dusty bottle of "Old Overholt" on the shelf behind the bar. We had no idea what it was but one night, trying to sound sophisticated, he ordered a shot of it. I'll never forget the look on his face when he downed it...it's a running joke to this day whenever we get together, nearly 60 years later. Hah, good story. My wife grew up in Scranton PA and she and her fun-loving friends used to make the one hour trek to Binghamton to take advantage of the lower age limit. It is to this day the only reason I could think of to go to Binghamton. Where Billy Martin had his last drink. |
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Post by pippsheadache on Mar 21, 2024 18:13:08 GMT -5
I like a good cold beer after a round of golf or working in the yard. When I was a youngster, I admired my Uncle and his beer of choice was Schaefer. Back in the day, it was pretty good beer. When they changed somthing within the manufacturing process my to Rolling Rock and I followed suit. I guess I've always been partial to lagers (with the exception of Bud). I now drink Modelo like many others, I've read it has become the number one selling beer. I recall when in highschool a buddy was able to get a six pack of Coors. It was mystical back then because you couldn't get it on the East Coast. Somthing to do with it couldn't get warm and shipping costs were prohibitive. Anyway, my buddy gave me one and I was really dissapointed. Didn't understand the hype. Went back to Schaefer. I remember the Coors mystique too. Lack of availability plus just enough people returning from Colorado with tales of this beer made from pure Rocky Mountain spring water. You heard a little bit about Anchor Steam Beer from San Francisco too, or Olympia Beer from Washington. Molson from Canada also had a cult following before it became widely available in the US. Another mystique item back in the 60s or 70s was sourdough bread, which supposedly could only be obtained in San Francisco. Schaefer -- the one beer to have when you're having more than one. Schaeffer pleasure doesn't fade even when your thirst is done. They were making a pretty blatant pitch for getting wasted. I remember one ad that showed a guy in a batting cage while the announcer intoned "This man is working up a more than one beer thirst. After a workout like this, he'll need one...two...three beers or more." |
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Post by azbob643 on Mar 21, 2024 18:21:34 GMT -5
I like a good cold beer after a round of golf or working in the yard. When I was a youngster, I admired my Uncle and his beer of choice was Schaefer. Back in the day, it was pretty good beer. When they changed somthing within the manufacturing process my to Rolling Rock and I followed suit. I guess I've always been partial to lagers (with the exception of Bud). I now drink Modelo like many others, I've read it has become the number one selling beer. I recall when in highschool a buddy was able to get a six pack of Coors. It was mystical back then because you couldn't get it on the East Coast. Somthing to do with it couldn't get warm and shipping costs were prohibitive. Anyway, my buddy gave me one and I was really dissapointed. Didn't understand the hype. Went back to Schaefer. First, my Schaefer story… Nowhere near my beer of choice, but whenever I drank it, I got a splitting headache. I started to think it had become psychological, so I avoided it if it was offered. One night, on a business trip to Minneapolis, I went down to the hotel bar and ordered a draft…whatever was on tap. Two sips later got a pounding headache…looked over at the tap and…Schaefer. Bumping up against the “political” guardrail, but…Modelo has become the #1 selling beer displacing the “boycotted” Bud Light. What I personally find hilarious about that…Modelo & Bud Light are owned by the same company…Inbev…and that’s all I’ll say about that!! The Coors “mystique” was always a joke in Colorado. Friends in Florida always asked me to bring them a couple of cases when I visited. My brother once had a layover in Denver…I and a few friends met him at a local bar near the airport. When he joined us, the waitress asked what he wanted. When he said “Coors” the entire table of locals went…eewggh!! He was embarrassed, and changed his order to whatever everyone else was drinking. |
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