Looking for a New Drink

[TimmyBoston]

In the evenings when I'm relaxing, I often enjoy a drink while reading for leisure. I am a confirmed lover of whiskey. Bourbon and Scotch make me very happy, but often I don't always want something quite that strong. A glass of wine might work, but I don't a whole bottle so that's out and I want something more than a beer.

Any suggestions?

[Mama Bear]

Cordials... ! :thumbup1: My favorite is... er, uh, B&B...... seriously... :biggrin:

[ogopogo]

Ever try Port? Unlike regular wine, an open bottle can easily last a week. Once I even had for 2 weeks.
Cheers

[TimmyBoston]

Both of those are great suggestions and I really apperciate them, but unfortunately in my experience both are too sweet, any recommendations for something drier?

Sorry, I'm really picky.

[Straight Arrow]

I keep a bottle of vodka in the freezer and occassionally pour a small amount in an ice cold shot glass and sip slowly. Quite a contrast to scotch and bourbon, both of which I also enjoy.

[El Bigote Magnifico]

I, too, am a lover of Whiskey (although Rye is my choice), but when I'm in the mood for "something with dinner" or light drinking (though I think that has more to do with moderation), I turn to my friend beer. There are so many different choices out there I am just going to mention a few.

It's Cold outside
Guinness
Young's Oatmeal Stout

It's Hot outside
Hoegaarden White
PBR

You want to taste your beer
Anchor Steam
Newcastle Brown Ale


However, if you really don't want beer (as you stated) try Hendrick's Gin (I put a review up in the review section)

Cheers!

[MJB]

Grappa is an unusual twist to the digestive tract. Supposed to be just the thing after something like heavy American dinner.

[chop-chop]

MJB, I don't hear many people talking about Grappa. Yes, it's great to have a shot or two, after dinner... however, it's one of those drinks that really says, "HELLO", as it's going down.

TimmyBoston,

For a while, I was on a Cream Sherry kick. There's Harvey's Bristol Cream, of course... but, Widmer (produced in Naples, NY) makes a Cream Sherry that's just as good, quality-wise, and it's less expensive. You can have it on the rocks, or straight up.

Grand Marnier... that's another favorite. Or, Amaretto... but, those will probably be on the sweet side for you.

For wine, a nice red would do the trick. I like a Cabernet or a Merlot if I'm drinking it by itself (without a meal). You can find them in HALF-BOTTLE- Half a standard size bottle. 375 ml. This size lost it popularity for a while, but many wineries are bringing it back. BOTTLE- You know this one. Standard sized bottle. 750 ml.

chop-chop

[Woknblues]

I have run a restaurant, pub and a sport bar in my early 20's and in my humble experience, you can re-cork and preserve red wine for a few weeks (collective gasp by the connoisseurs out there), provided you keep it "cool" and away from light. Actually, thats how you should be keeping it anyway, corked or not. You get 5 nice glasses of wine out of a bottle (or more if you are stingy) so that means you need to drink one every 4th day by my calculation. There are also "wine savers (http://www.wine.com/giftcenter/giftproduct.asp?PProduct_ID=PPRCAPRIPRE_0&cid=CA_shopzilla_5360)" that can be had for very little money and work great.

I am on a wine kick lately, and you would never guess what I am drinking. I am almost ashamed to say, "Franzia"..OK I said it. But seriously, I don't drink vintage wine for my day to day drink, and the box/bag combo keeps it dark and not exposed to air. So it lasts a good long time if you can keep it cool. I had a box around "open" for two months and it was fine.....I like it for the aperitif and digestif properties as much as the taste, and the mood.

Plus, when friends come over, you pour a liter or so into a pitcher, a cup of brandy, ice, a can of seven up with limes and sliced apples and orange segments and you are doing sangrias. (and with Franzia et al, you don't feel dumb pouring a vintage into a pitcher w/ 7up to be guzzled down)

Chivas and JW Black are for occasions these days. Beer as well.

[Woknblues]

MJB, I don't hear many people talking about Grappa. Yes, it's great to have a shot or two, after dinner... however, it's one of those drinks that really says, "HELLO", as it's going down.

TimmyBoston,

For a while, I was on a Cream Sherry kick. There's Harvey's Bristol Cream, of course... but, Widmer (produced in Naples, NY) makes a Cream Sherry that's just as good, quality-wise, and it's less expensive. You can have it on the rocks, or straight up.

Grand Marnier... that's another favorite. Or, Amaretto... but, those will probably be on the sweet side for you.

For wine, a nice red would do the trick. I like a Cabernet or a Merlot if I'm drinking it by itself (without a meal). You can find them in HALF-BOTTLE- Half a standard size bottle. 375 ml. This size lost it popularity for a while, but many wineries are bringing it back. BOTTLE- You know this one. Standard sized bottle. 750 ml.

chop-chop

I do so hate grappa. I will run in the other direction if faced with anything licorice/anise. completely ruins the memory of anything good that you ate/drank/smoked that day, IMHO YMMV!!

+1 on the Harvey Bristol cream, or some other dry sherry as a digestif.
A shot of Amaretto is nice when dropped in a half glass of cheapo beer, but I digress....

[Taz]

Grand Marnier pick up a bottle of the 100 or the 150 it is the perfect night cap.

[bababoosky]

In the evenings when I'm relaxing, I often enjoy a drink while reading for leisure. I am a confirmed lover of whiskey. Bourbon and Scotch make me very happy, but often I don't always want something quite that strong. A glass of wine might work, but I don't a whole bottle so that's out and I want something more than a beer.

Any suggestions?
Well, if your a bourbon lover, I take it you must enjoy a good Manhattan. I have had a Comfort Manhattan in the past, (SoCo and a little dry Vermouth). Its a very different taste. Might be what you're looking for.

[ogopogo]

Both of those are great suggestions and I really apperciate them, but unfortunately in my experience both are too sweet, any recommendations for something drier?

Sorry, I'm really picky.

Your experience was most likely with a Ruby Port. They indeed can be too sweet, even for me. A Tawny Port is much drier esp. a Vintage Tawny.
They're also drier than sherry, plus Port is more of a man's drink, not there is anything wrong with sherry:smile: . Tonight I'm opening a bottle or Quarles HarrisTawny that I got for Christmas. It may not be the best in the bunch, but I'm looking forward to it. I'll let you know how sweet it is.

You mentioned that you wanted something else besides beer. But there is beer, and then there's beer.
http://img.villagephotos.com/p/2005-7/1042753/ChimayBleu.jpg

I can only find them in my area in the 750ml bottles. But you can recork it (different cork/stopper) and it won't start to go flat for at least 3 days.
Just pour it in a goblet or a large redwine glass and sip away. I enjoy my Chimay Blue Label with a good chocolate dessert.

Once you go Belgian you never go back:001_tt1:

[netsurfr]

How about a Martini. You can make one just about anyway you are feeling on a particular evening. Try it with dry vermouth, sweet vermouth, little to no vermouth, flavored... possiblitites are endless. Having said that, a martini is not on the top of my list. I love a bit of a good Scotch, neat... good for sippin'
Steve

[Dennis]

I'm tending to agree with others above on a good aged tawny port. I would give it a second chance. Whiskey is my favorite as well. I usually drink it neat or mixed with some Coke.

Dennis

[Stauff]

Gin&Tonic? Dry Sherry?

[kozulich]

I'm thinking a nice brandy, or perhaps cognac might be right up your alley. Cognac, IMHO is not sweet at all, and has nuances enough to be appreciated on more than one level (not cheap though). Brandy might be a bit sweeter, but the good ones are nowhere near as sweet as port or most of the cordials out there. Plus, it keeps a long time. Its great with a book and a pipe

[Bricktop]

Timmy: You might want to try an Affinity cocktail. 1/3 each scotch, sweet vermouth and dry vermouth, and a dash of bitters if you have them. The vermouths cuts the alky content down nicely.

Also, I have been enjoying the Negroni recently, even though my mind has it as a warmer weather drink. 1/3 each gin, sweet vermouth and Campari.

You may want to check out the cocktails forum over at eGullet. I have been known to belly up to the bar over there too.

[Scotto]

Get thee a bottle of Spanish Brandy. I adore Cardenal Mendoza, but there are others. Intense sherry notes from the barrel aging, a bit sweeter than your other cocktails (though nowhere near as sweet as port), and a truly relaxing and delicious drink in a snifter while enjoying a book. In fact, I think I will have some tonight. :rolleyes:

[FriscoSoxFan]

Wine.

http://www.amazon.com/Vacu-Vin-Wine-Saver-White/dp/B00004SAF4/sr=1-1/qid=1169502038/ref=sr_1_1/105-3144649-3565248?ie=UTF8&s=kitchen

Yes, it does work. Suck out the air and store in the fridge, no matter what varietal you pick. Will last about 10-12 days. At 4 glasses per bottle, I'd hope you can get it done.

I'd also recomment the "Black Box" wine as long as you keep it in the fridge. If you can get over the fact that it is wine in a box, it is quite passable for a nightly glass. It will keep over a month. I've never had one last long enough to turn, though.

[TightLines]

+1 on the Mendoza Scotto. I have one active and one in reserve.

( 91 PTS WINE ENTHUSIAST. Full bodied with flavors of apricot, peach, flan, and smoke. Rich, creamy texture with an assertive, lingering finish.)


4712

[ScottS]

Your experience was most likely with a Ruby Port. They indeed can be too sweet, even for me. A Tawny Port is much drier esp. a Vintage Tawny.
They're also drier than sherry, plus Port is more of a man's drink, not there is anything wrong with sherry:smile: . Tonight I'm opening a bottle or Quarles HarrisTawny that I got for Christmas. It may not be the best in the bunch, but I'm looking forward to it. I'll let you know how sweet it is.


Unless I'm mistaken, many Ruby ports require some aging, but Tawny ports are fine right off the shelf. Tawny is the better option for those that don't maintain a cellar.

[ratcheer]

Both of those are great suggestions and I really apperciate them, but unfortunately in my experience both are too sweet, any recommendations for something drier?

Sorry, I'm really picky.

Have you ever tried one of my favorites, the Hemingway Daquiri? Ernest Hemingway actually drank it often, it is not just something named for him to get a boost from his name.

Anyway, it is very simple. A large glass of crushed ice, a double shot of rum, and the juice of 1/2 lime. No sugar.

It takes a bit of getting used to, but by the end of my first one I was enjoying it, immensely.

Tim

[Straight Arrow]

Grappa is an unusual twist to the digestive tract. Supposed to be just the thing after something like heavy American dinner.
+1 for grappa

[qhsdoitall]

I'd have to agree on the tawny port and I've had an opened bottle last for a month or more. I just keep it tightly corked and in a cool dark cabinet. Now, add a fine cigar or a pipe full of a great aromatic and you have the start of a great evening. Only thing better would be a great book and a quiet house. I guess I'll have to settle for the port and book. Can't smoke in the house and it's never quiet. :)

[ogopogo]

Unless I'm mistaken, many Ruby ports require some aging, but Tawny ports are fine right off the shelf. Tawny is the better option for those that don't maintain a cellar.
Ruby ports are the youngests, hence the sweetest of the ports. They're ready to drink once bottled and don't improve much with aging.
Regular Tawnys are aged in oak a minimum of 3 years, and are often blended with older ones. They're also ready to drink after it hit the stores. "Vintage Port" can be cellared for many decades. I belive minimum 10 years, but I'm not sure on this.

[mraquarium]

A vendor told me about this one and I love it. One shot of Vanilla Vodka in a glass ice & Ginger Ale(Canada Dry). Very refreshing & incredible taste!! Since then I've also tried a shot of Vanilla Vodka with Coke and liked it too---just not as much as the Canada Dry. Everyone I've mixed it for loves it, so you might give it a try.

Kyle

[joea527]

Limoncello
Not too sweet. Not too strong.

Any of the varieties from Sorrento are very good.

4719

Joe

[AJCFD]

Timmy: You might want to try an Affinity cocktail. 1/3 each scotch, sweet vermouth and dry vermouth, and a dash of bitters if you have them. The vermouths cuts the alky content down nicely.

Also, I have been enjoying the Negroni recently, even though my mind has it as a warmer weather drink. 1/3 each gin, sweet vermouth and Campari.

You may want to check out the cocktails forum over at eGullet. I have been known to belly up to the bar over there too.

My favorite drink next to a Manhatten was a Rob Roy: 2/3 Scotch, 1/3 Sweet Vermouth and a dash of bitters.
AJ

[ouch]

A Piper at the Gates of Dawn:

1 1/2 oz Scotch whisky
1 oz Kahlua coffee liqueur
1/2 oz maraschino liqueur
1 oz heavy cream

Combine the scotch, kahlua, and maraschino liqueur in a mixing glass half-filled with ice cubes. Stir well, and strain into an old-fashioned glass almost filled with ice cubes. Pour the cream over the back of a teaspoon so that it floats on top of the drink.

And all this time you thought it was a Pink Floyd album.:tongue_sm

[TimmyBoston]

I had a bottle of Jonesy Tawny Port, well not a whole bottle, but a snifter full tonight. It was very sweet, but I enjoyed it immensely. I got it for $9 at World Market. And Robert Parker rated it a 93. I really enjoyed it.

Now tonight really would have been great if I didn't have the worst backache I've had in my life. I feel down on the ice covered driveway going out to get the mail. :frown: Now I can barely walk.

[TimmyBoston]

I'd like to thank everyone for their suggestions. I'd like to keep this thread going. I know I'm always on the lookout for new cocktail suggestions, and I'd love to hear more of what's out there, we've barely scratched the surface.

So if anyone else is hankering for something new, chime in with some of your favorites or your tastes and we'll work to find you something new. We are all here to help. :smile:

[rtaylor61]

How about a Singapore Sling?

Randy

[TimmyBoston]

How about a Singapore Sling?

Randy

Dingaling?

Sorry couldn't resist the Cocktail reference. :biggrin:

Randy how does one make a Singapore Sling, I've head of them plenty but never had one.

[Bricktop]

A Piper at the Gates of Dawn:

1 1/2 oz Scotch whisky
1 oz Kahlua coffee liqueur
1/2 oz maraschino liqueur
1 oz heavy cream

Combine the scotch, kahlua, and maraschino liqueur in a mixing glass half-filled with ice cubes. Stir well, and strain into an old-fashioned glass almost filled with ice cubes. Pour the cream over the back of a teaspoon so that it floats on top of the drink.

And all this time you thought it was a Pink Floyd album.:tongue_sm
A very underrated album as well.

Just a note to point out that maraschino liqueur is NOT the syrup from those neon red things in a jar. It's a liqueur in and of itself, and not all that easy to find. The best brand is Luxardo, and comes in a straw wrapped bottle. Marasca is another brand but I have never come across a bottle, and Stock is the most available relatively speaking.

If you do happen upon a bottle of Luxardo, try it in my new favorite cocktail, the Red Hook, a variant on the Manhattan. 2 oz rye, 1/2 oz sweet vermouth, 1/2 oz maraschino, and a dash of Angosturas bitters. Stir over ice and strain into a martini glass.

[qhsdoitall]

I like the Valhalla Martini from Dave & Busters

1 1/2 oz. Thor's Hammer Vodka
1/2 oz. Blue Curacoa
1/2 oz. Grand Marnier
Twist of Lemon

Enjoy!

[ouch]

http://melaman2.com/cartoons/singles/mp3/m-thor.mp3

[Mottern Man]

Dingaling?

Sorry couldn't resist the Cocktail reference. :biggrin:

Randy how does one make a Singapore Sling, I've head of them plenty but never had one.


TB you are a Superman fan right? After a few Sling's you will act like him too. :lol:

No I don't remember much about my visit to that wonderful country.

[Mike S.]

I don't see any mention of a good quality tequila here. Something along the line of Patron Silver. It's a fine sipping tequila, and something a little different. YMMV, FWIW and all that.

[ouch]

I don't see any mention of a good quality tequila here. Something along the line of Patron Silver. It's a fine sipping tequila, and something a little different. YMMV, FWIW and all that.

I've tried almost every tequila, and the one that stands head and shoulders above the rest is El Tesoro de Don Felipe. The silver is great for mixing and margaritas, and the reposado and anejos are great straight.

My favorite frozen margarita-

1 part sugar
1 part fresh lime juice
1 part Cointreau
splash of Grand Marnier
2 parts good silver tequila
mess of ice
heavy duty blender
1 sombrero

[TimmyBoston]

I don't see any mention of a good quality tequila here. Something along the line of Patron Silver. It's a fine sipping tequila, and something a little different. YMMV, FWIW and all that.

I'm very fond of Cielo, I have a bottle of the anejo and it is really good.

[rtaylor61]

Tim,

Sorry about the delay in responding...here is the recipe for a Singapore Sling:

Ingredients:

* 1/2 oz Cherry brandy
* 1/2 oz Grenadine
* 1 oz Gin
* 2 oz Sweet and sour
* Carbonated water
* 1 Cherry

Mixing instructions:

Pour grenadine, gin, and sweet and sour into a collins glass over ice cubes and stir well. Fill with carbonated water and top with cherry brandy. Add the cherry on top and serve.

I hear it's good. I've never made one!

Randy

[Mottern Man]

Thanks Randy, I forgot how to make it.

[rikrdo]

My Margarita recipe !
================
1 can frozen Lime-ade - save the can for measuring purposes.
1 can CHEAP tequila - see instructions above
1 can REALLY GOOD WATER - again look up
1/2 can Orange Curacao.
=================
Add ice to glass or to blender.
No salt.
Mix and drink. :a26: :a26:

[boboakalfb]

My Margarita recipe !
1 can CHEAP tequila - see instructions above
1 can REALLY GOOD WATER - again look up


Is it the REALLY GOOD WATER that makes it so good?

[rikrdo]

Is it the REALLY GOOD WATER that makes it so good?

......it aint the Tequila.
Thats for sure. :lol:

[ouch]

......it aint the Tequila.
Thats for sure. :lol:

:lol:

I walked right into that one.

[ogopogo]

Glad you enjoyed your Jonesy. Although I would've gone with something else, like a Cockburn's, Warre's, or Quarles which can be had for about the same price or a little higher. Trade Joe's carries them at good prices. Or maybe even a Sandeman, if you wanted to go with a higher end port.
The reason being is that "Port" or "Porto", just like cognac, is an appellation of origin. A true port can only come from the Duoro valley of Portugal, and Jonesy is Australian (in europe or canada by law it couldn't be sold as "Port"). But apperantly is a very good one, maybe a little sweeter than a Portuguese counterpart. But I guess in the end the only thing that matters is that is ejoyable. As with most things YMMV.

[ogopogo]

Has anyone tried Calvados?
I've been wanting to try it for a while, but haven't found any in my area.

[TimmyBoston]

Has anyone tried Calvados?
I've been wanting to try it for a while, but haven't found any in my area.

I actually had some last night. I have a mid-range bottle a VSOP that I picked up for around $23. To be honest, I'm not a big fan. I prefer to use it for cooking. I actually took some apple slices, put them in a bag with some brown sugar and Calvados to marinate. I'll eat them later today, that's tasty. :smile: But back to the spirit, I have had some higher end bottles, $65 and up that have been very good, but I cannot remember the specific brands to save my life, Ive been racking my brain trying. Honestly, I'd recommend other brandies or preferably whisky over Calvados. It's good, but for the price I think there are better options, YMMV.

[chop-chop]

Brasilian national drink... :biggrin:

Classic *Caipirinha Recipe

In an old fashioned or (flat bottomed) on-the-rocks glass, add:
2 to 3 (depending on size) key limes cut into thin slices (approximately 1/8 inch thick). some people like to peel the limes before slicing but this eliminates the lime oil in the peel, which many believe to be essential for an 'authentic' taste. You may want to remove any seeds before muddling ... unless you're fond of straining them through your teeth.
Add 2 to 3 heaping tablespoons of sugar to the top of the lime slices (Brazilians like it VERY sweet)
Muddle (mash) sugar and limes together well
Add 2 to 3 shots (ounces) **cachaça
Stir well to thoroughly dissolve the sugar, add cracked ice, stir, enjoy ... and think tropical thoughts!
Serves 1

**Cach�aça (kuh-sha-suh)... sugarcane alcohol... more of a brandy.
*Caipirinha (pronounced => kai-pee-reen-yah –– with the r slightly trilled)

Que tengas suerte!

chop-chop

[SmoovD]

I tried absinthe a few years back and now try to keep a few bottles on the shelf. It can be a very relaxing drink but a bit pricey for regular imbibing.

If you are not ready, willing or able to ship the bottles from Europe go down to your local liquor market and purchase of bottle of Herbsaint. A shot of Herbsaint, a little sugar if you wish, a some water and plenty of ice...along with a hot afternoon, a warm breeze and some cool shade makes for a perfect afternoon.

Cheers.

[urr-lord]

try an amaretto sour.you'll have to experiment with the sour mix to find the one you like.i like the limey type over the orange type.and if you need an extra kick add a shot of good vodka.

[custommartini]

Wow this is a cool thread.
At the risk of pushing you into a world that has as much variety as vodkas now, have you ever had Mead? I mean real mead, not the stuff that's made from grapes with honey added? There are lots of places coming out with good traditional meads nowadays. I'll repost when I have time to do more research.
By the way, I love bourbon as well.

Your friendly neighborhood bottle slinger,
B

[ouch]

I tried absinthe a few years back and now try to keep a few bottles on the shelf.

Absinthe makes the heart grow fonder.:001_rolle

[rikrdo]

Absinthe makes the heart grow fonder.:001_rolle

Oh....THHHtop ! :blushing:
-----------------------------
Help me out with Sherries.
Are cream Sherries to be enjoyed AFTER dinner only ?? Or as an apertif, as well ?
What are some good names for pre-dinner Sherries ?

[qhsdoitall]

I'm not sure if Irish Mist is classified as a true mead or not but I have been either sipping it or using it for years in my cooking.

[ogopogo]

I actually had some last night. I have a mid-range bottle a VSOP that I picked up for around $23. To be honest, I'm not a big fan. I prefer to use it for cooking. I actually took some apple slices, put them in a bag with some brown sugar and Calvados to marinate. I'll eat them later today, that's tasty. :smile: But back to the spirit, I have had some higher end bottles, $65 and up that have been very good, but I cannot remember the specific brands to save my life, Ive been racking my brain trying. Honestly, I'd recommend other brandies or preferably whisky over Calvados. It's good, but for the price I think there are better options, YMMV.

:lol:I did that with an E&J VSOP and pears instead of apples. It was delicious.
imo that brandy is better for cooking anyway.

Maybe I'll hold off on the calvados until my next trip to France. In the mean time I'll probably just get some good ol' applejack, Laird's maybe.

[ogopogo]

I tried absinthe a few years back and now try to keep a few bottles on the shelf. It can be a very relaxing drink but a bit pricey for regular imbibing.

If you are not ready, willing or able to ship the bottles from Europe go down to your local liquor market and purchase of bottle of Herbsaint. A shot of Herbsaint, a little sugar if you wish, a some water and plenty of ice...along with a hot afternoon, a warm breeze and some cool shade makes for a perfect afternoon.

Cheers.

I thought absinthe was still illegal in the US.
I've only had it one time, a few years back in Barcelona. I should look back into it.

[SmoovD]

It is illegal to distill. But I have ordered from a few vendors in the UK and they ship right to your doorstep...sometimes even via the USPS. If you would like some recommendations for reputable vendors, please PM me. Also, like wet shaving, there is a myriad of options to confuse the issue so don't be afraid to check about first. My only advice is to steer clear of Czech absinthe and the absinthe masceration kits.

[ratcheer]

Absinthe makes the heart grow fonder.:001_rolle

Now I understand why you are called "Ouch". :rolleyes:

Tim

[Doc4]

I'v skimmed down all 4 pages of posts in this thread, and haven't seen anyone mention Maderia. Dude, give it a shot!, it's 'kind of' like tawnie port, but tangier. It comes in different varieties, from really sweet to middel-of-the road to almost semi-dry.

And the kicker is, it lasts almost forever once opened. It's made at quite high temperatures, and I would feel safe leaving a half-drunk bottle on my side board for months!

And if someone has already mentoned Maderia in this thread ... you should have used a bigger font!! :001_unsur

[boboakalfb]

Funny you mention it Doc. I had a glass of V. Sattui's Madeira the other night and forgot to post it as a different option.

[ouch]

Madeiras are interesting. Many can literally age for hundreds of years. I tasted some Malmsey and Bual from the 1800's that were amazing.

[TimmyBoston]

Madeiras are interesting. Many can literally age for hundreds of years. I tasted some Malmsey and Bual from the 1800's that were amazing.

I can't fathom the pricetag of something that old.

[ouch]

I can't fathom the pricetag of something that old.

Not nearly as bad as you would think, but that was around twenty years ago.

In general, I would not recommend collecting wine these days, as most are ridiculously overpriced. Fortunately, I had the opportunity to accumulate a decent stash back when prices weren't so absurd.

[Doc4]

I can't fathom the pricetag of something that old.

But of course most of the stuff available is more "normal" stuff at normal prices ... in fact, it seems that port, madeira and sherry have avoided some of the recent super-inflation that hit the top table wines, so a really good bottle does not require your banker's pre-approval.

[wcbaker]

When I'm looking for something quick and simple I head to the Moscow Mule. Don't expect anything complicated here, just three ingredients.

2oz Vodka
3oz Ginger Ale
1oz (to taste really..) Rose's Sweetened Lime

Thats my fix on it anyways. Stir or shake, it dont matta. I guess you could replace the Rose's Sweetened Lime with fresh lime if you want, but you'll need at least one whole lime. Make sure to roll it (while pushing down) on a counter before you squeeze it.

[ouch]

But of course most of the stuff available is more "normal" stuff at normal prices ... in fact, it seems that port, madeira and sherry have avoided some of the recent super-inflation that hit the top table wines, so a really good bottle does not require your banker's pre-approval.

Good point.

[TimmyBoston]

I remember seeing a news report on the vastly increasing prices of wine in the last few years, due to it's rapidly increasing popularity.

I also remember reading a snippet of text about Robert Parker, where after the huge 2000 Bordeaux vintage, the prices spiked so much by 2002 that Parker refused to review any wines from the region until they lowered their prices to a reasonable level. I was very impressed by that.

[Graham]

How about one of these

3 parts Gordon's Gin
1 part Vodka
1 part Noir Poir
twist of lemon
Shaken until ice cold, pour into a large goblet

I recall reading about it in an old Ian Fleming James Bond novel in my youth and it is a perfect drink whilst waiting to be seated for dinner.

[wcbaker]

How about one of these

3 parts Gordon's Gin
1 part Vodka
1 part Noir Poir
twist of lemon
Shaken until ice cold, pour into a large goblet

I recall reading about it in an old Ian Fleming James Bond novel in my youth and it is a perfect drink whilst waiting to be seated for dinner.

While I'm not entirely sure what Noir Poir is, this seems remarkably like "The Vesper" from the James Bond series, so I'll assume its a vermouth. While I haven't tried it, I've tried something similar. I don't have a name for it, but its damn tasty, almost lemonade like.

3 parts Gin
1 part Citrus Vodka
1 part Key Largo Schnapps
Splash of sprite or so.

Shake or stir, up to you.

[Graham]

While I'm not entirely sure what Noir Poir is, this seems remarkably like "The Vesper" from the James Bond series, so I'll assume its a vermouth. While I haven't tried it, I've tried something similar. I don't have a name for it, but its damn tasty, almost lemonade like.

3 parts Gin
1 part Citrus Vodka
1 part Key Largo Schnapps
Splash of sprite or so.

Shake or stir, up to you.

Well done Wes :thumbup: , that's right, a Vesper, I have been racking my brains trying to remember what is was called, I even pulled all my old Bond novels out to find it, got it now, 'Casino Royale' the very first novel.
Yes, Noir Poir is a French type Vermouth

In fact I even spelt it wrong it's Noilly Prat, I spelt it as you pronounce it