Summer imbibing(yes Ron, I need your input)

[Phog Allen]

Good evening gents. With the heat the way it's been, we in the midst of it are always on the lookout for cooling refreshment. The usual suspects of sun tea, plain iced water, and other mild concoctions of course comes to mind easily. I also enjoy fortefied dessert wines like Port. What I'm after are some ideas for a bit more adult beverages. This is almost embarrasing but I've never had a Martini. It just wasn't pushed at my generation. Oh, we had all the overly sweet, cutesy named crap like Fuzzy Navels, B52's, etcetera but that stuff never interested me. I prefer my mixed drinks a bit on the drier side than Koolaid. I've seen a number of recent articles on the resurgence of spirits and the cocktail hour and was immediately interested. I know a very little bit about bourbons, Irish whiskys, and Scotch whiskey. The other great mixing spirits are a mystery to me as far as good formulas go. I've had a number of Tangueray and tonic waters but never developed a taste for Vodka. I've been told that gin and vodka are distilled from teh same exact grains but of course the gin is flavoured with juniper berry essence. I like gin but really don't know what is considered a "good" brand. I have mostly been under the impression that gin and vodka are primarily mixing spirits and most are not intended to be taken neat.

So, throw out your best Tom Collins, Martini(shaken, not stirred:lol: ), gin and whatever, or even a vodka mixer. Brand recommendations are welcome as well as explanations of water types. You know, branch, tonic and the like. I've had horrid experience with rum and it was probably due to it being cheap as dirt and improper mixing. Feel free to throw out other ideas for shakers, bar tools, glasses, ice making, water carbonators, whatever grabs you.

Returning to the nonalcoholic drinks for a moment, I saw the neatest thing in a magazine the other day. This was very large glass water dispenser with some sort of floral motif on the glass. It had a tap on the bottom for dispensing the contents. What really caught my attention was what they had filled it with. Iced spring water with a good amount of sliced cucumber and chunked watermelon added in. I'll bet a large tumbler of that would be most refreshing indeed!

Regards, Todd

[mrob]

My summer favorites are. . .

1. Gin (or vodka) & tonic--I know its heresy, but we used middle shelf gin for this drink--not sure its worth spending the $ on top shelf booze when you're mixing it with tonic water?

2. Mojitos--we've made 'em from scratch and the bottled mixers; they're all good! Lime, mint, rum--what's not to like?!?

[NMMB]

...Mojitos--we've made 'em from scratch and the bottled mixers; they're all good! Lime, mint, rum--what's not to like?!?

I've never tried Mojitos, but they just made my short list. I am a big fan of lime, mint and rum.

[Jim]

Black tea brewed strong iced with a piece of lime and sprig of mint from the garden.
Jim

[AACJ]

MMMMMMMojitos!!

I cut the grass today, felt like an all day affair, and let me tell you Todd, a nice cold (homemade) beer right out of the fridge, poured into a frosty mug did the trick! My Mexican Cerveza's are finished!

But Mojitos are excellent as well, as long as they are made with fresh ingredients.

[jfm]

Gin (or vodka) & tonic

I'll second that! With a twist of lime and either vodka or gin, it is the perfect summer drink for me. James Burke even talked about the gin and tonic on an episode of Connections, so you can drink with the knowledge you are protecting yourself from malaria!

[ada8356]

One of the easiest and most refreshing mixed drinks I've ever had (drank it ALL the time in Ghana (that's west Africa)).

Diet Sprite & Bombay Sapphire Gin with ice:cool: . Regular Sprite works fine too.

Just mix to taste. Bombay is head and shoulders above other gins.

[Dinder1]

A friend of mine "Food Dude" blew me away with these cucumber infused drinks http://www.portlandfoodanddrink.com/?cat=6 very refreshing, if not dangerous:biggrin:
Cheers, DJ.

[moses]

Mojitos, Cuba Libre (rum and coke), margarita (not to sweet, if on the rocks, and made well), are all favorites. And a true classic, the mint julep (hard to find though, and a REAL pain to make - requires planning a day in advance).

[ouch]

I'm not an expert on gin (you may want to wait for Ron to chime in here), but I enjoy Plymouth and Hendricks.

For vodka, I have to go with Grey Goose (despite the hype, it's very good), Ketel 1, Svedka (a bargain), and Stoli.

For tequila, there's only one that cuts the mustard- El Tesoro de Don Felipe. The silver makes a great margarita (with Cointreau and a dash of Grand Marnier), and their reposado and anejo are top notch.


Gettin' powerful thirsty over here.:tongue_sm

[Phog Allen]

Wow! Thanks for the lightning quick responses. Moses, I had thought of the Mint Juelp first but did not mention it for fear of being snickered at. No kidding, I want a mint julep. Not because of the Kentucky Derby and all those lovely ladies in their big hats(though they do make my heart skip)and not because it's something that doesn't get mentioned all that much. I want to try it becuase it's an American classic or more rightly, and antebellum Southern classic. All the late unpleasantries over slavery aside, the old world of the pre civil war south was quite the sophisticated artistocracy. The mint julep was a product of that era and I just like the idea of refreshing mint and good bourbon!

Mitch, Mojito's eh? Well it shows you how far out of the loop I am. I had never heard of them before. I am a curmudgeon you know and tend to older more classic things but this one sounds grand.

Art, you know I love well crafted beer and I'll bet yours are terrific. My only trouble is that any yellow beer had better be danged good. I can't seem to get away from my browns/stouts/porters no matter the heat!

Aaron, it will be up to you who are more familiar with it to educate me about gin. I have indeed looked many times at the Bombay brand in the local spirits super store. I WON'T call this a "liquor store". It's so MUCH more. Probably 20,000 bottles of wine on the floor and several aisles of good spirits. They have most of the gins I'm familiar with. Boodles, Beefeater, Tangueray, and Bombay. Bombay Sapphire is absolutely beautiful and reminds me of the colour of Pashana's Blue Orchid hair lotion! If the gin is as good to drink as the Blue Orchid is to smell, then it's great indeed.

Jim, the brewed and iced tea is not to be forgotten. I know our English brethren eschew this practice but they haven't the heat that we deal with on a regular basis. Good iced tea is a far cry from some of the crap you get at restaurants that is made from a liquid concentrate. Yuck!


DJ, your link looks promising. I've become a real fan of cucumber anything toiletry related but had never considered it for beverages. That melon and cucumber bit I saw in the magazine looked fantastic.

Thanks again gentlemen. This info really helps.

Regards, Todd

[boboakalfb]

Saphire Martini...olives...Makers Manhattan...Saphire & Tonic with a Lime...Mojitos...Margarita on the rocks with salt...

I do believe I see a few cocktails and a cigar in my future tonight...

[moses]

I will NOT have iced tea sniffed at with some snobbish raised nose. It is a truely delightful and wonderfully cooling beverage, when made well. (As Todd says, none of that syrup crap). And it is meant to be SWEET.

As for mint juleps, you really can't go wrong, despite all the imagery, as long as it is made with a good bourbon. Actually Jack is fine for this, but Woodford Reserve makes any bourbon drink, or just straight up, sing. One of my all time favorite summer evening beverages is just Woodford Reserve with a couple of ice cubes. Right up there with good scotch neat in the cooler months.

[Tito]

White Russian? Man...

http://images.google.com/images?q=tbn:_Ereg4aEROvjpM:www.eyz-kino.de/alt/filme/the_big_lebowski/7.jpg

[jmhUT]

Afternoon Todd,
An appropriate topic as the short hand just reached 5:00 in sunny AZ.

Gin and tonic is the official drink of summer. Bombay is tops but Seagrams is a nice mid level mixer also. I prefer diet tonic water. It compliments the dry gin much nicer than the sweeter regular tonic.

Vodka and grapefruit juice is a nice choice also, or cranberry for that matter.

A cosmo is quite nice in the heat but the ladies have a corner on that market. Grey Goose is tough to beat if you are so inclined however, which I often am. The manhattan is a nice concoction as well.
Cheers,
Jeff

[ada8356]

Afternoon Todd,
An appropriate topic as the short hand just reached 5:00 in sunny AZ.

Gin and tonic is the official drink of summer. Bombay is tops but Seagrams is a nice mid level mixer also. I prefer diet tonic water. It compliments the dry gin much nicer than the sweeter regular tonic.

Vodka and grapefruit juice is a nice choice also, or cranberry for that matter.

A cosmo is quite nice in the heat but the ladies have a corner on that market. Grey Goose is tough to beat if you are so inclined however, which I often am. The manhattan is a nice concoction as well.
Cheers,
Jeff

Funny things about the Bombay... it IS pretty expensive here. In Ghana, where it is sold sans sin tax, one liter (or litre there) will set you back about $15!!!:eek:

I don't really care for it with tonic... I need the touch of sweetness the diet Sprite provides to really enjoy it.

[mrob]

Gin and tonic is the official drink of summer. Bombay is tops but Seagrams is a nice mid level mixer also. I prefer diet tonic water. It compliments the dry gin much nicer than the sweeter regular tonic.

You're reading my mind!

In my hand right now is a lovely G&T made with Seagrams Gin, diet tonic water, a squirt of bottled key lime juice and as much crushed ice as I can fit in this nice, tall sweating glass.

Ahhhhhhh. . .:tongue:

[jfm]

White Russian? Man...

http://images.google.com/images?q=tbn:_Ereg4aEROvjpM:www.eyz-kino.de/alt/filme/the_big_lebowski/7.jpg

The Dude!
F****n' A, man. I got a rash, man.

[Ken]

Todd,

You should get yourself a good book on mixing drinks. The two best that I am familiar with are The Craft of the Cocktail by Dale DeGroff and The Joy of Mixology by Gary Regan. The classic is David Embury's The Fine Art of Mixing Drinks, but it has been out of print for a number of years (and is out-of-date with respect to newer concoctions).

Bombay Sapphire gin is colorless just like other gins. There used to be some yellow gins that were aged briefly in wood. Booth's House of Lords was one and so was Seagrams. House of Lords is gone as far as I know and although I haven't looked recently, I believe Seagrams is no longer a yellow gin, but it may still be. Even the Bombay bottle is not blue. I bought a bottle a number of years ago thinking that I could take off the label and have a pretty blue bottle. Alas, the bottle is wrapped in a blue cellophane or similar film and that gives it the color. My favorite gins are Plymouth, Boodles (which has more juniper than most), Tanqueray, and even Beefeater, which seems to have gone out of fashion. I recall Seagrams as being very nice but with more citrus and less juniper than most. I don't care for a number of newer gins that seem to have sweetner added. Tanqueray's "10" is an example of that, or so it seemed to me when I tasted it, but many people do like it.

Ken

[NMMB]

You're reading my mind!

In my hand right now is a lovely G&T made with Seagrams Gin, diet tonic water, a squirt of bottled key lime juice and as much crushed ice as I can fit in this nice, tall sweating glass.

Ahhhhhhh. . .:tongue:

Dudes,

You are going to turn me into an alcoholic... all of these drinks sound so damned good... now I feel like I need one... I think that tonight it is going to be a SoCo with sprite (diet for me).

[ada8356]

Todd,

You should get yourself a good book on mixing drinks. The two best that I am familiar with are The Craft of the Cocktail by Dale DeGroff and The Joy of Mixology by Gary Regan. The classic is David Embury's The Fine Art of Mixing Drinks, but it has been out of print for a number of years (and is out-of-date with respect to newer concoctions).

Bombay Sapphire gin is colorless just like other gins. There used to be some yellow gins that were aged briefly in wood. Booth's House of Lords was one and so was Seagrams. House of Lords is gone as far as I know and although I haven't looked recently, I believe Seagrams is no longer a yellow gin, but it may still be. Even the Bombay bottle is not blue. I bought a bottle a number of years ago thinking that I could take off the label and have a pretty blue bottle. Alas, the bottle is wrapped in a blue cellophane or similar film and that gives it the color. My favorite gins are Plymouth, Boodles (which has more juniper than most), Tanqueray, and even Beefeater, which seems to have gone out of fashion. I recall Seagrams as being very nice but with more citrus and less juniper than most. I don't care for a number of newer gins that seem to have sweetner added. Tanqueray's "10" is an example of that, or so it seemed to me when I tasted it, but many people do like it.

Ken


Not sure where your Bombay came from... all of mine were beautiful blue bottles... no plastic or cellaphane.

[Kyle]

I will NOT have iced tea sniffed at with some snobbish raised nose. It is a truely delightful and wonderfully cooling beverage, when made well. (As Todd says, none of that syrup crap). And it is meant to be SWEET.
Oh, good lordy! It's hard to beat a good sweet tea (properly pronounced either swee T or swaytay).

[Ken]

Aaron,

It's been a number of years since I had a bottle of Sapphire so they may have changed to a blue bottle. You might look at the very top of the bottle. If it's clear, then they are still using the cellophane. The cellophane (or whatever it was) was on very tightly, so that one could not tell. I'll check in a liquor store tomorrow.

Ken

[jmhUT]

You're reading my mind!

In my hand right now is a lovely G&T made with Seagrams Gin, diet tonic water, a squirt of bottled key lime juice and as much crushed ice as I can fit in this nice, tall sweating glass.

Ahhhhhhh. . .:tongue:

Great minds think alike. For me it's Seagrams, diet tonic water, a FRESH CUT wedge of lime and crushed ice. It's 117 in my backyard and the pool is calling my name.
Cheers,
Jeff

[Ken]

Aaron,

I just did a quick check on the internet. Take a look at
http://www.ciao.co.uk/Bombay_Sapphire_Gin__5180974 on which there is a review that mentions the film. Also, see a review at
http://www.dooyoo.co.uk/drinks/bombay-saphire-gin/229222/, which also mentions the film and the clear bottle.

Ken

[Phog Allen]

Well heck Ken. Even if it is only a blue jacket on the bottle, it looks smart as anything. The Bombay Sapphire is about the same price here in the States as that link in the UK. It was 14 pounds there which is about 25 U.S. dollars here. I shall have to try it sometime. I quite like gin and tonic even though my only experience was the Tangueray and whatever brand of tonic was being used at the bar.

Say fellas, tell me about "branch water". I've seen much mention of this for julep mixing and wondered what it was other than...water. Another mixer I've liked is cranberry juice. It makes a nice, dry cocktail. I really think I'd like Cosmopolitans, lady's drink or no.

Regards, Todd

[rtaylor61]

Ah, the drink of J.R. "Bourban and Branch". Well, it's...water.

Randy

[Tito]

Oh, good lordy! It's hard to beat a good sweet tea (properly pronounced either swee T or swaytay).

Yes! It is true that on the 8th day the Lord made sweat tea.

Here's a quick Sweet Tea recipe. Take 2 large family tea bags (4 regular) and put them in the coffee-maker. Then fill the coffee maker with pint of water and brew. In a 2 quart container add 1/3 cup of sugar, brewed tea concentrate, and fill up to 2 qts or ltrs. You can add ice to the container if you don't have the time to let your Iced Tea cool.

If you want the best Tea (http://www.bigelowtea.com/act/) possible. I know and respect the folks there. They're hometown heros and very ECO friendly no pesticides, fungicides or staples. It just so happens that Bigelow swooped into help them out.

[guenron]

Shaker with six fresh (clear!) ice cubes
1 oz Bombay Sapphire
1 oz Stolychnia
1/8 oz Noilly Proat Dry vermouth
six sharp shakes
Pour/strain into chilled Martini Stem
1 Green Olive stuffed with Pimento
1 Black Pitted Olive
Relax....

[Nick]

Mojitos are definitely the quintessential summertime drink.

Gin/Vodka Tonics are great. Another good 'twist' is instead of Vodka, Lime Juice and Tonic, try Vodka, Lemon Juice and 7Up.

-Nick

[moses]

Well, technically, I believe "branch" would refer to water from a branch, aka crick, as opposed to say tap water. Main difference... no chlorine. I grew up with effectively this coming out of our tap - never been totally happy will municipal tap water since.

[rtaylor61]

Well, technically, I believe "branch" would refer to water from a branch, aka crick, as opposed to say tap water. Main difference... no chlorine. I grew up with effectively this coming out of our tap - never been totally happy will municipal tap water since.

Generally referred to as CREEK!

Randy

[moses]

Depends on where you're from, among other things. Crick can be pretty standard in some parts of the country. "Branch" I don't know about... sounds like something someone who wanted to sound country would use.

[rtaylor61]

Depends on where you're from, among other things. Crick can be pretty standard in some parts of the country. "Branch" I don't know about... sounds like something someone who wanted to sound country would use.

I'm just picking at ya! Crick is something you get in your neck! However, now that I am living in Utah, I'm having to learn a new language! Fork is Fark! Orem is Oram! Of course, here in Utah, you buy inSURance, whereas in Texas, you buy INsurance.

Randy

[rikrdo]

CHECK IT !!


http://www.mixed-drink.com/


This should answer ALL your questions !!

BTW...GO MOjito, my man.

[Phog Allen]

Shaker with six fresh (clear!) ice cubes
1 oz Bombay Sapphire
1 oz Stolychnia
1/8 oz Noilly Proat Dry vermouth
six sharp shakes
Pour/strain into chilled Martini Stem
1 Green Olive stuffed with Pimento
1 Black Pitted Olive
Relax....

Ah, I knew you had some nice Martini formulas because I'd seen them some time ago but just didn't want to search that hard for them. :blushing: Sounds like a nice cocktail. Even though I don't normally eat olives, I take it they are NOT in the martini for eating. Do they really add flavour or are they just there for looking at?

Regards, Todd

[Phog Allen]

CHECK IT !!


http://www.mixed-drink.com/


This should answer ALL your questions !!

BTW...GO MOjito, my man.


Thanks, that's a great link. I guess I'm going to have to try these Mojitos.

Regards, Todd

[guenron]

Ah, I knew you had some nice Martini formulas because I'd seen them some time ago but just didn't want to search that hard for them. :blushing: Sounds like a nice cocktail. Even though I don't normally eat olives, I take it they are NOT in the martini for eating. Do they really add flavour or are they just there for looking at?

Regards, Todd
Originally for the slightest of flavoring... After one or two Martinis, well, it's best to eat when you drink.:blushing:

[moses]

Originally for the slightest of flavoring... After one or two Martinis, well, it's best to eat when you drink.:blushing:

If you love olives as much as I do, you always eat them. An olive is always improved by a good soaking in gin.... And then there is the Dirty Martini

[rikrdo]

Shaker with six fresh (clear!) ice cubes
1 oz Bombay Sapphire
1 oz Stolychnia
1/8 oz Noilly Proat Dry vermouth
six sharp shakes
Pour/strain into chilled Martini Stem
1 Green Olive stuffed with Pimento
1 Black Pitted Olive


Thanks Ron !!
Just got off work and had to try this one out.
Bombay Sapphire and Skye Vodka....Martini and Rossi Vermouth. No Olives in the house however.

Just found my new favorite "grown-up" cocktail
"YOUDAMAN"!!!!

[ouch]

Shaker with six fresh (clear!) ice cubes
1 oz Bombay Sapphire
1 oz Stolychnia
1/8 oz Noilly Proat Dry vermouth
six sharp shakes
Pour/strain into chilled Martini Stem
1 Green Olive stuffed with Pimento
1 Black Pitted Olive
Relax....

Great recipe, Ron. Noilly Pratt is a great, inexpensive, dry vermouth for martinis. I was taught to swirl the vermouth in the glass, then pour it out.

Imagine my surprise to learn that Ron takes his martini "shaken, not stirred.":lol:

[Dinder1]

Great recipe, Ron. Noilly Pratt is a great, inexpensive, dry vermouth for martinis. I was taught to swirl the vermouth in the glass, then pour it out.

Imagine my surprise to learn that Ron takes his martini "shaken, not stirred.":lol:
You got it Ouch, accept the swirl and shake should be done in the shaker , perfect Martini every time. ( I was a Bartender for many years )
Cheers, DJ.

[boboakalfb]

Great recipe, Ron. Noilly Pratt is a great, inexpensive, dry vermouth for martinis. I was taught to swirl the vermouth in the glass, then pour it out.

Imagine my surprise to learn that Ron takes his martini "shaken, not stirred.":lol:
Thats considered a Dry Martini...just how I like mine...I have never had a Gin/Vodka mix...looks like tonight will be a Saphire Goose Martini...

[kd7kip]

I dislike olives in martinis for some reason-- I prefer a little lime zest.

A recommendation, if I may, for Gin is Gordons brand. Its cheaper, but has abit stronger gin flavour (a friend says gin, to him, tastes like drinking perfume-- I avoid him).

I'll repeat this from my Hall of Fame entry...

How to make a Lime Rickey (mentioned in "The Simpson's" episode in which Rodney Dangerfield appears)

2oz Dry London Gin (keep bottle in freezer)
2oz Roses Lime Juice
pour over ice into a tall glass
fill glass to top with chilled Schweppes soda water
stir vigorously
garnish with a little lime peel if you wish

Great after a shave with Trumpers Lime. Not too sweet, a litttle tart, but light and thirst quenching.

-Scott

[mrob]

That sounds great!

[Phog Allen]

(a friend says gin, to him, tastes like drinking perfume-- I avoid him)Good for you


How to make a Lime Rickey

2oz Dry London Gin (keep bottle in freezer)
2oz Roses Lime Juice
pour over ice into a tall glass
fill glass to top with chilled Schweppes soda water
stir vigorously
garnish with a little lime peel if you wish

A Rickey! I knew there was another great gin drink I was overlooking. I believe that between this, Ron's martinis, the aforementioned Mojitos, and Tom Collins, I will have plenty of liquid comfort with which to assuage my heat induced stupor. In other words, I may just trade a heat stupor for a gin stupor! About that Roses lime juice. Is the primary difference between that and fresh squeezed lime juice just a sweetener? If so, could a person use fresh juice and mix in some superfine sugar?

Seriously guys, I could see gin becoming a real fave for me. I do not like the sickly sweet fufu pop drinks that seemed to pervade culture these last two decades. Hey, more power to those who like them, they're just not for me. I did see an article recenty that said the older, more classic cocktails were making a comeback and I'm all for that.

I also like cranberry juice for a mixer for that very reason. It's drier than the usual fruit juice mixer. I had some sort of concoction a few years ago that used cran juice and some sort of cranberry liquer and a clear mixer that was carbonated. It was not over dry but just at that near palate cleansing dry/fresh ratio that made it perfect. I sorely regret not asking the lady tending the bar for that formula. It's also what draws me to a Cosmopolitan. Keep 'em coming guys, this is great.

Regards, Todd

[Phog Allen]

I will NOT have iced tea sniffed at with some snobbish raised nose. It is a truely delightful and wonderfully cooling beverage, when made well. (As Todd says, none of that syrup crap). And it is meant to be SWEET.

As for mint juleps, you really can't go wrong, despite all the imagery, as long as it is made with a good bourbon. Actually Jack is fine for this, but Woodford Reserve makes any bourbon drink, or just straight up, sing. One of my all time favorite summer evening beverages is just Woodford Reserve with a couple of ice cubes. Right up there with good scotch neat in the cooler months.

Spoken like a gent from South of Mason/Dixon. I wholeheartedly agree with the reasoning but cannot tolerate the sugar in tea! I know, blasphemy! Still, I agree that iced tea is not some beastly peasant drink to be sneered at. If you've never had it made by someone who knows how to do it, you're missing out.

I will make a mint julep. I've always wanted to try one ever since I saw the old W.C. Fields movies and he was always ordering mint juleps. That started my fascination and the lore of the antebellum South drives it. Besides, it just sounds downright tasty. BTW, one of those cool looking reddish brown wooden muddlers is less than ten bucks so no worries there.

Regards, Todd

[ouch]

I've been accused of being a bit of a wine snob. I would disagree, even though I have a stash of Latour, Margaux, Mouton, Batard-Montrachet, Corton-Charlemagne, Chambertin, Petrus, Lafite, vintage port, Trockenbeerenauslese, Yquem, and plenty of others.

For summer fare, I still am occasionally called upon to whip up a batch of Sangria. I can hear the snickering already. But what the hey- it's refreshing, cheap, and fun, and can loosen up the stuffiest shirts. Besides, why waste the good stuff on the neighbors, none of whom would know any better.

Big ass pitcher
Lotsa ice
Bottle of red wine (I use a $4 bottle of Borgia- 88 pts by Parker!)
Bottle of seltzer (soda water for anyone west of the Hudson)
Goodly splash of brandy or cognac (the cooking/deglazing stuff- save the XO)
Goodly splash of Grand Marnier (as long as it's open, down a shot yerself)
Some sugar
Slices of apple, orange, and lemon
Repeat

Serve someone a huge, aged Bordeaux, and it only takes one sip for them to figure out that they had better approach it slowly. Sangria is more like Beaujolais Nouveau (tastes like sody pop), so folks will guzzle it. In no time flat, your most uptight guests will be spilling their guts (I love you man) and engaging in behavior befitting of an office party. Keep the camera at the ready.:eek:

Who says there ain't no cure for the summertime blues?

[Phog Allen]

Hey, sounds like a refreshing drink to me and isn't that the whole point of this posting? Thanks for the formula. To be honest, it doesn't sound like the over sweet stuff I've had as "punches" before. I just may try this.

Regards, Todd

BTW, vintage port = YES!

[moses]

Likewise, I have been accused of wine snobbery (although always on a limited budget - so my fun was finding the amazing buys for <$15 - you would be surprised). I bow before your cellar. :w00t: :w00t: :w00t: :w00t: DAMN!

Anyway, I agree that sangria is nothing to be sneezed at. Let's face it - there are few things better than a fine glass of something old and red, but the best way to enjoy it is not outdoors on a hot summer afternoon. Things like sangria, on the other hand, are just plain fun....

[mrob]

Besides, why waste the good stuff on the neighbors, none of whom would know any better.

I just can't figure out why you are considered by some to be a wine snob???:tongue:

[kd7kip]

For summer fare, I still am occasionally called upon to whip up a batch of Sangria. I can hear the snickering already. But what the hey- it's refreshing, cheap, and fun, and can loosen up the stuffiest shirts. Besides, why waste the good stuff on the neighbors, none of whom would know any better.

Big ass pitcher
Lotsa ice
Bottle of red wine (I use a $4 bottle of Borgia- 88 pts by Parker!)
Bottle of seltzer (soda water for anyone west of the Hudson)
Goodly splash of brandy or cognac (the cooking/deglazing stuff- save the XO)
Goodly splash of Grand Marnier (as long as it's open, down a shot yerself)
Some sugar
Slices of apple, orange, and lemon
Repeat



Sangria! OUTSTANDING-- I haven't had that in years! Boy will that get you ripped.

-Scott

[moses]

Hey, sounds like a refreshing drink to me and isn't that the whole point of this posting? Thanks for the formula. To be honest, it doesn't sound like the over sweet stuff I've had as "punches" before. I just may try this.


It shouldn't be very sweet at all - if so, it is icky rather than refreshing.

Oh, and yeah, nothing like a good port. Back in school, couple of years ago, over at a girl's apartment - she asks if I want something to drink. When I say yes, she reaches into the cabinet and pulls out a Fonseca Vintage 1985. Talk about pleasant surprises.....

[kd7kip]

A Rickey! I knew there was another great gin drink I was overlooking. I believe that between this, Ron's martinis, the aforementioned Mojitos, and Tom Collins, I will have plenty of liquid comfort with which to assuage my heat induced stupor. In other words, I may just trade a heat stupor for a gin stupor! About that Roses lime juice. Is the primary difference between that and fresh squeezed lime juice just a sweetener? If so, could a person use fresh juice and mix in some superfine sugar?

Yes, you could use fresh lime juice. In fact, when my wife and I first looked up the recipe (after watching the afore mentioned Simpson's), the recipe called for fresh lime. I just substituted Rose's because it was easier, readily available, already sweetened and cheap. One nice thing about the drink is you don't have to be fully lucid to keep mixing them, if you know what I mean...:tongue_sm

-Scott

[Phog Allen]

1985 Fonseca huh? Dang, I could have bought several bottles of this at a local store for less than thirty dollars a bottle in the late 80's. I just didn't know enough about it to be buying some "high dollar" wine I knew so little about. I don't know if it was mismarked or just not in demand at the time. The folly of youth.

Regards, Todd

[moses]

You're kicking yourself?

I passed up the opportunity last year to buy the last six bottles of Taylor's 2000 vintage at the world's best wine store at $60 a bottle minus a 25% discount just because I thought I couldn't afford it in law school....

[mrob]

When my wife and I were first married, our nightly treat was a small glass of port, a wedge of bleu cheese and a few walnuts, topped with a drizzle of honey.

Heaven.

[ouch]

Likewise, I have been accused of wine snobbery (although always on a limited budget - so my fun was finding the amazing buys for <$15 - you would be surprised). I bow before your cellar. :w00t: :w00t: :w00t: :w00t: DAMN!

Anyway, I agree that sangria is nothing to be sneezed at. Let's face it - there are few things better than a fine glass of something old and red, but the best way to enjoy it is not outdoors on a hot summer afternoon. Things like sangria, on the other hand, are just plain fun....

Even if I could afford to drink big buck wine every day, I wouldn't. Certainly, some great examples can be absolutely transcendental, but to me the greatest pleasure is in discovering inexpensive, delicious wines from over-acheiving producers. I've had some knockouts from Australia, but the south of France still seems to produce the finest reasonably priced wines I've tried. The Languedoc-Rousillon area produces a sea of wine, and some incredible bargains can be had.

[ouch]

For sheer mystique, nothing beats vintage port, but talk about a wine that is most decidedly not summer friendly. To me, it's the only good thing about winter.

Even though they've gone up quite a bit in the last few years, they're still pretty reasonable compared to first growths. The late bottled vintage ports, which can go for around $15, may be the best value in all of wine.

Now if I could only get a shaving cream that smells like '70 Taylor.:tongue_sm

[phishkabob]

My summer favorites are. . .

1. Gin (or vodka) & tonic--I know its heresy, but we used middle shelf gin for this drink--not sure its worth spending the $ on top shelf booze when you're mixing it with tonic water?

2. Mojitos--we've made 'em from scratch and the bottled mixers; they're all good! Lime, mint, rum--what's not to like?!?


I have to agree on the Mojitos; I had my first lastweek and it was very good.

Phog- Are you a Jayhawk???

Sam

[Phog Allen]

Phog- Are you a Jayhawk???

Yes sir. I drive by Dr. Allen's statue every day at work. It's not every fan who gets to boast of having the coach who invented basketball andthe coach who perfected the game. We scored both. http://tinyurl.com/m6z3k

Regards, Todd

[Phog Allen]

For sheer mystique, nothing beats vintage port, but talk about a wine that is most decidedly not summer friendly. To me, it's the only good thing about winter.

Even though they've gone up quite a bit in the last few years, they're still pretty reasonable compared to first growths. The late bottled vintage ports, which can go for around $15, may be the best value in all of wine.

Now if I could only get a shaving cream that smells like '70 Taylor.:tongue_sm

I would agree that port is not a sumertime drink. To be quite honest, I seem to lke the tawny's more and more. That buttery smoothness is quite addictive. I would also agree that LBV is the way to go for affordable port rather than the true vintages. I do not have a discerning enough palate to really get into the vintage stuff. At least not yet.

Regards, Todd

[jer]

The wife and I love G N Ts in the summer, usually made with Beefeaters. Tanquery works too, and Hendricks or Plymouth is a gourmet treat. Lots of fresh lime is requisite.

We're also fans of the vodka gimlet:

2 oz Grey Goose, or Ketel One if you want to save pennies
2 oz Roses's lime juice
Half a fresh lime
Stir and serve in a chilled glass with plenty of ice

Yum

[Tito]

Modelo Especial, goes to the beach with me every weekend.
Then at night when the sun goes down I'll crack a Negro Modelo from time to time.

[Dispatch]

http://wine.woot.com/

every sunday night at 1am Est. they put up a new wine deal for a week.

just putting it out there :)

[rikrdo]

Saw the Sangria post and had to send my "traditional" version.
================================================== ======
White Sangria

1 can Kerns Peach Nectar
1 Can sweet white wine (I like Franzia "Crisp White" in-the-box)
1/2 can Brandy
Blend all 3 together in a pitcher.

Fill glass with ice and make 50/50 mix of 7-up + Peach-wine-brandy brew.
================================================== ======

Very tasty and refreshing during the summertime.:lol: :lol: :w00t:

[phishkabob]

Yes sir. I drive by Dr. Allen's statue every day at work. It's not every fan who gets to boast of having the coach who invented basketball andthe coach who perfected the game. We scored both. http://tinyurl.com/m6z3k

Regards, Todd

Lucky you!!! Although I am not a Jayhawk (I am a Fort Hays State Tiger alumni), I have two siblings that are. Being originally from Kansas, K.U. is my favorite college basketball team. Lawrence is a very nice place.

Sam

[Andre]

OK, so my first post on B&B has nothing to do with shaving...

I want to talk about whisk[e]y and Vodka, since most people I know are a bit in the dark about this stuff, you might also find it helpful for your understanding:

ALL spirits are made the same way (for the most part). Some grain[s] are mixed together in water (perhaps after full or partial malting) and fermented. This is then distilled in some way to make a spirit. The ONLY difference is the details of the method of distillation and the grains used. Scotch whisky is distilled in one type of vessel, usually three times, while another spirit might be made in a different vessel and distilled a different number of times. But in the end, you get a grain spirit at some level of proof. The type of alcohol in it is exactly the same, as it is for all alcoholic beverages. Nasty rotgut and a fine Bordeaux (and beer, tequilla, rum, etc.) have exactly the same alcohol in them and will affect you the same way (alcohol-wise).

Now with Vodka, the spirit is distilled to a point where it is defined as having no distinctive taste or characteristics (190 proof+). This state is what's called Grain Neutral Spirits, or GNS. This GNS is used as filler for blended whisk[e]y, and is what Vodka starts as. To make the Vodka that you buy at the store, this GNS is dilluted with water to a drinkable proof. The IMPORTANT thing to note is that Vodka starts as a neutral spirit with no characteristics whatsoever, so the differences some perceive as being in Vodka are really nothing more that differences in the water used to dilute them (or perhaps ADDED flavoring). So when you pay $35 for a top shelf Vodka over a $12 Vodka, you are paying 23 extra bucks for the water and fancy bottle. Diehard Vodka drinkers like to argue this point, or outright don't believe it, but this is what Vodka is. It's little more than pure grain alchohol diluted with water enough to be drinkable. As such it is simply an alcohol delivery device and IMHO should be used for mixed drinks only. Otherwise its only point is to make you drunk - unless you derive pleasure from the comparison of different waters!

Whisk[e]y on the other hand, is distilled to maybe about 140 proof (so it still contains characteristics of the original mash grains). It comes out of the final still as a clear spirit (looks just like Vodka), but then is placed into oak barrels for ageing. As the spirit ages in the bbls, it takes on a browner color and picks up more flavor characteristics from the wood. American Whiskey uses new oak bbls, and as such picks up more overt flavors and color in a shorter amount of time. Scotch Whisky uses (mostly) old American bbls and takes a longer time to age and pick up characteristics from the used wood.

Normally, the cask strength whisk[e]y is dilluted down to somewhere between 80 and 101 proof for bottling (though you can often find higher and "cask strength" whiskey).

American Whiskey is normally a mix of corn, rye and barley (and sometimes wheat replaces the rye, as in Maker's Mark). It is all fermented and distilled the same way (meaning that none of the grains is turned into GNS for filler and no filler, besides water for dilution, is added).

Single Malt Scotch is 100% Barley, distilled at a single distillery.

Blended Scotch is Single malt Scotch[es] mixed with filler GNS. (That said, unless you actually prefer the taste, why drink blends that essentially water down the single malt whisky taste with the neautral taste of GNS when they are roughly the same price as a decent single malt like Aberlour?).

I'll stay out of the mixed drink thing, except to say that if you think a fine whiskey should be appreciated for what it is as a drink that was made in a certain way, has certain characteristics, and can be appreciated as such (like fine wine), then treat them like a fine wine and DON'T mix good whiskey, you don't add ice to it, and you don't dillute it overly with more water, and you certainly don't drink blended whisky like Johnny Walker by itself. Johnny Walker is for people who throw in a bunch of ice and water - which begs the question of why you'd pay so much for some expressions of it?...but I digress. (a small amount of water can be added top a fine whisk[e]y, not so much for dillution's sake, but it can help release more flavors and aroma's from the whiskey). If, on the other hand, you are making a mixed drink, use the cheaper stuff, or the blends. Only Vodka ONLY to ADD alcohol to something that doesn't have it otherwise, like Cranberry juice.

I hope this was helpful in some way,
Andre

[rikrdo]

Alright Andre...!!$#W

Where should I start??
1st: You need to post your info in the Hall of Fame. Give us an idea of who / what you are all about.

2: You mean to tell me that Grey Goose tastes the same as Old Rotgut??

and
C: JOHNNIE BLACK is awesome tasting whisky !! I could not care less if it is blended or Single Malt. I have sampled some very fine whiskies in my day and JWBlack is STILL one of the best ever.


Just my 2c...FWIW.......YMMV....YADA YADA YADA.

and BTW, Welcome to B&B!!

[Andre]

Thanks rikrdo - done.

No Greygoose will not taste the same as Old Rotgut, but I think it's important for Vodka drinkers to understand the making of their spirit so they can make informed choices about what it actually is and how it's made. The DIFFERENCE bettwen GG and OR (as Vodkas) will NOT be the alcohol, or how it's made, but just the liquid used to dilute it back down to drinkable strength. High-End Vodkas sometimes make claims that may not be entirely to the point of why they might be better than brand X. High-end Vodkas are largely "better" because they remain more neutral, by the addition of a purer dilutant. The wind up with less taste at bottle proof, so are "better." It's ALL in how they have been diluted. When you buy GG, you are paying NOT for the distillation, but for the better ingrediants used in the redilution.

You know. A suprising number of people really like JW (obviously). Personally, I like BIG wines and BIG whisky. I find blended Scotch to be more tame than I like, but I'm a Islay man and prefer big, peaty, monsters. You can do far worse than JW Black, I just question why someone would buy the low-end JW (like the red), when a very fine Single Malt can be gotten for the same price or less, and it will have a more distinct flavor. A matter of what you want, I guess.

But I still would never drink Vodka, except as part of a mixed drink. It serves no purpose otherwise, IM[not so]HO!

Andre

[moses]

Andre,

Welcome. What's your take on Laphroaig? (10 or 15).

[Andre]

I actually like both about equally, though they are a bit different from eachother. I usually find myself drinking the 10, simply because it's a bit cheaper. I'd like to try their new quarter cask (or even their cask strength), but I have yet to see it in my neck of the woods.

Along with Ardbeg, Laphroaig is my favorite dram.

For American, I usually drink Wild Turkey Rye or Bourbon in the 101 proof (easily the best really-mass-produced stuff). I've got a reasonable stash of the now-discontinued 101 proof Russell's Reserve (though the newer 90 proof isn't all that bad). Van Winkle Family Reserve 13yo Rye, or the 10yo 107 proof bourbon works for me as well.

To say nothing of my 400+ bottle wine cellar. :smile:

Andre

[Kyle]

Andre,
Welcome to B&B and thank you for the very informative posts. This will certainly change the way that I look at Whiskey/s.

[Andre]

It's SO yummy, a CAVEMAN could drink it!

Sorry, couldn't resist.

[Ken]

In an earlier post I speculated that Seagrams might no longer be a yellow gin. I checked today and it still is. It has a slight yellow color and the label indicates that it has been aged in wood. At least one tradition lives on.

Ken

[boboakalfb]

What Kyle really wants to know is what pairs well with the Roast Duck and Mango Salsa...

Good call on the Laphroaig 10 year. One of my favorites...

[Nick]

Andre,

I thought the universal rule was bourbons are distilled once, Scotches are distilled twice, and Irish Whiskies are distilled three times.

Secondly, with regards to no ice or water in whisky, Fred Noe recommends a little water in whisky especially for the higher octanes. Not something I do often, but it's not entirely a bastardization of the spirit (as you mentioned, it can help open up the boquet and various flavors). While on the subject, as the story goes, with meals, Booker would routinely drink a glass of water with a splash of whiskey which he referred to as "Tennessee Tea". Point being, however you drink it, if it tastes great to you, then more power to you.

Other than that, we're in complete agreement, especially with Walker! :wink:

A few more tidbits on whiskies...

Scotch Whisky picks up its unique peaty taste from the way the germinated barley is dried. Once the barley is malted, it is dried over tiles with holes in it. The heat comes from a fire fed with peat. That peat smoke rises through the floor above the fire with the malted barley, and dries the barley while at the same time imparting that peaty flavor. Irish Whiskey by contrast, has the barley dried over closed tiles and definitely no peat, so as a result, the barley is dried with no smoke permeating it. That's why your Irish Whiskies are really smooth, and your Scotch Whiskies can get really smokey. Another difference is Irish Whiskies are usually distilled three times, and Scotch whiskies are distilled twice. The more times an alcohol is distilled (to a point), the more impurities are removed. If you want a good starter whiskey, look into Irish Whiskies. If you're adventuresome, explore the single malt Scotches.

There are four distinct Whisky producing regions in Scotland. The Lowlands, the Highlands, Speyside, and the Islays. The Lowlands provide your mildest Scotches, and the Islays produce the peatiest. The variations largely come from the differences in water and peat in the various regions.

Something to note, Peat is a depletable resource, so it's reasonable to expect that some time in the future, there will be no more Scotch produced.

Something else to note, whiskey doesn't age in the bottle, so a 50 year old bottle of 3 year old Scotch is still just a 3 year old Scotch.

During the maturation process, each barrel loses approximately 2% of their volume a year. This is known as the "Angel's Take".

Andre covered the Scotch Whiskies, as for Irish Whiskies, some to check out are Middleton Very Rare (and very expensive), Red Breast, some of the older Jameson and Bushmill's, Paddy's, John Power & Sons (the last two are very inexpensive, but they're favorites in Ireland). Power is a little peppery and as such goes great with coffee.

That's it for the British Isles. The southern United States is a whole different ballgame.

-Nick

[piperc]

For my money's worth:

Straight up dry martini: Bombay Saphire or Plymouth, two olives (blue cheese stuffed?):wink:

or

Power's Irish whiskey. A good scotch isn't bad (cigar time? Feunte Chateau?), maybe Glenfiddich Solera.:cool:

Whoops...... My drink is empty.:eek:


Chris

[rikrdo]

I used to drink Black Bush on occassion but was usually to embarrassed to ask for it by name at a bar.:blushing:

What are your thoughts on the Dewars 12 yr old??
I find it to be delightful.

I'm witcha on the Laphroaig. Good stuff.
Looking to try the Ardbeg next time I see it around.

Ive been straying lately towards the bourbon, tho.
Makers Mark and Jim Beam Black have a home in my pantry.


.........Since it seems we have a few wine lovers in the crowd, can anyone recommend a Pinot Noir and/or Viognier that is decent for around $10 a bottle ? Maybe Ill need to start a new thread....:w00t:

[Andre]

On Distillation:

Any whiskey, American, Scottish, or otherwise, will be distilled at least twice. The first distillation produces something called the low wines which has a proof too low (80 or so, and it is still too impure). It's the second, or sometimes third distillation that produces the spirit that can be aged in a bbl to make whiskey.

As I noted in my discussion of Vodka, however, the more you distill it, the purer it gets and the less original character it maintains (there is actually a maximun distillation proof for a spirit to be legally made into Whiskey - putting GNS into oak bbls does not a whiskey make!).

On Ice:
A lot of guys who drink their whiskey pretty much straight will put an ice cube into it. The idea being that it cools it down a little bit (and cool drinks are more refreshing) while adding a little bit of water at the same time. That's one way of doing it. However, one should keep in mind that ice will dull the tastebuds as quickly as high proof.

I think that if one wants to experience fine whiskey in all its glory (and it is every bit as complex as fine wine), you need to strike a balance between what is good for the whiskey and what is good for you. IMO the best way to start drinking whiskey is to add a small amount of ROOM TEMP bottled spring water. Assuming you are drinking the usual 80-90 proof stuff, just add a small amount (like maybe a capful). This will act in the whiskey and open it up a little bit. In higher proof whiskeys (like my beloved Old Rip Van Winkle 107 proof, or the formidable George T. Stagg @ 142.5 Proof), you may want to add a bit more water to get the alcohol down to a level that you find acceptable - at least until you get used to it. I don't abide the ice thing, simply because I don't want the whiskey cooled down and I don't want my taste buds numbed at all. I drink my whiskey with no ice, and normally undilluted if possible, in order to experience it as unadulterated as possible.

I agree though, that you should do what you are comfortable with doing - and maybe that's loading it down with water and ice, or even skipping it alltogether. I only want to say that a really fine whiskey is meant to be appreciated and has every bit the complexity as any wine. So if you appreciate the fact that adult beverages can give pleasure and a quality experience, and not just serve as a delivery mechanism for alcohol, you might want to seek out a fine whiskey and see what you think.

I would add one more fact:
A shot of whiskey has about the same amount of alcohol as a bottle of beer, or a large glass of wine. You shouldn't overdo it any more than you would anything else, but you also shouldn't feel like a dirty lush on your way to the Lost Weekend if you have a nice civilized glass of Highland Park 12yo Single Malt Scotch, while your wife has a glass of wine. Everything in moderation.

(I would do a nice Pinot Noir with roast duck and mango salsa)

Andre

[Andre]

One thing on the distillation: There is a new type of still called a column still that is sometimes used that effectively does multiple distillations in the same process (as I understand it). I think SOME American whiskey might be made in one of these, and it may be the source of the idea that bourbon is distilled once (maybe it is - in a column still)...but honestly I don't know. I think most distillers that are not making GNS, use old-style single process stills like are still used in Scotland.

Without looking into it, I'm not sure however.

Just wanted to toss out that wrinkle.

Andre

[NMMB]

I've never tried Mojitos, but they just made my short list. I am a big fan of lime, mint and rum.

So, I lost my Mojito-virginity last night... Damn! Those are good. I think that I can safely say that the noble Mojito has become an instant favourite of mine. SWMBO enjoyed her Mojito too...

[Jonnybc]

My absolute favourite summer drink is ice cold San Pellegrino with a big chunk of lemon. I'm not much of a drinker anymore (although I still do) and I find this brand of water THE most refreshing drink out there.

[Nick]

One thing on the distillation: There is a new type of still called a column still that is sometimes used that effectively does multiple distillations in the same process (as I understand it). I think SOME American whiskey might be made in one of these, and it may be the source of the idea that bourbon is distilled once (maybe it is - in a column still)...but honestly I don't know. I think most distillers that are not making GNS, use old-style single process stills like are still used in Scotland.

Without looking into it, I'm not sure however.

Just wanted to toss out that wrinkle.

Andre

The Coffey still is new in comparison to the age when monks first brought back the process for creating the "water of life," but I'd hardly call the 1800s "new". Also, column still distillations are typically considered inferior to the product that comes from pot stills. Column stills are used for grains like corn and wheat. Malted barley is typically only pot distilled. Many of your blended Scotches employ both column stills and pot stills. Likewise, many bourbons employ a method that combines corn and grains distilled from a Coffey still and pot still, which is why I'd assume many bourbon distillers can get away with one distillation since (as you allude to Grain Neutral Spirits) the product from the Coffey still is about 90% ABV. A lot of your vodkas and Irish Whiskies (Coffey was a Dubliner afterall) are distilled in this manner as well since it's much more efficient, and much cheaper than pot stills (albeit there's a lot less character to the alcohol). We're on the same page here, but it sounds like maybe you're under the impression that whiskies of all types are primarily just pot distilled?

By the by, if you ever get a chance to taste whiskey straight from the pot before it goes to the barrels for maturation, or 'White Dog' or 'White Lightening' for example (bourbons straight from the still), I recommend it, (but not too much :eek: ). It definitely can seem like there's 'taste' there.

And let's not knock the GNS, they have their place too!

http://badgerandblade.com/gallery/displayimage.php?imageid=1129

From left to right: William Larue Weller (barrel proof), Jack Daniel's Tribute to Tennessee, Jefferson's Reserve, Pappy Van Winkle 20 year, Talisker, Middleton Very Rare:
http://badgerandblade.com/gallery/displayimage.php?imageid=1127

Those are some of my favorites (save for the JD, that's a 20 year old bottle and actually taste pretty darn iffy). They're all American Whiskies save for the Talisker (Scotch), and Middleton (Irish).

On the topic of Bourbons, some (but not all) of your finer bourbons to try neat or on the rocks if you see it in a bar or at your local liquor store: Woodford Reserve, Blanton's, Booker's, Basil Hayden's (if memory serves, he's the man on the bottle of Old Grandad), and for your Manhattan (up), Knob Creek does a darned good job.

-Nick

[ouch]

I use Everclear all the time for cleaning pipes. I dip a pipe cleaner into it and it takes all the gunk out of my pipe stems. Then I fill the bowl with salt and saturate it with Everclear- it sucks all the gunk out of the bowl.

As for drinking it................:w00t:

[Andre]

Nick,

I bow to your knowledge of different stills. Like I said, I don't have the info in my head, and I don't feel like looking it up. What you've said is in line with what I remember, so there's no need for me to bother worrying about details.

I agree with your recommendations. For American stuff, I'm a WT and Van Winkle man myself, but I agree that Bookers, Knob Creek, and Blanton's are damn fine. I would also add Sazerac rye, and maybe Elijah Craig. For Scotch, my "always on hand" group is generally Aberlour, Ardbeg, Laphoaig, Lagavulin, Bowmore, Highland Park, Cragganmore, and Talisker.

Andre

[Nick]

Andre,

Excellent, I didn't even think of Sazerac or Elijah. That reminds me, another couple are Eagle Rare (Joel turned me on to them), a superb bourbon for how inexpensive it is, and Bulleit bourbon which is a darned tasty sippin' bourbon. Both of which are very attractively bottled. Lastly, if you're a rye fan, look into Templeton Rye. Supposedly it's available in limited production on the eastern side of the country. They unveiled their whisky at an expo a couple years ago, but unfortunately they've been taking their time in getting it distributed. It is absolutely great stuff.

As for Scotches, I have to admit my knowledge is limited at best.

-Nick

[Ken]

I think that there is still some confusion here about the distillation process for different kinds of whiskey.

All straight bourbon or straight rye is double-distilled (except Woodford Reserve which, Michael Jackson says, is triple-distilled). Most bourbon undergoes a first distillation in a column still (there are bourbons that are completely pot-distilled). It then undergoes a second distillation in either a "doubler" or a "thumper." The two are slightly different but somewhat similar to a pot still. Further, there is nothing inherently inferior about the column still if used carefully. It produces a lighter whiskey but not necessarily a bad one. Also, it does not have to produce a high alcoholic content (say 90% abv), since bourbon cannot be distilled to higher than 80% abv and is typically distilled to less than that. The lighter character of Irish whiskey is due in some part to unmalted grain whiskey from a column still. However, there are all pot still Irish whiskeys and they are still relatively light compared with bourbon and many single-malts. This is in significant part a result of the triple-distillation process used in Irish whiskey.

There seems to be some confusion also about blended scotch and the notion of grain neutral spirits (GNS). The grain whisky used in blended scotch is not GNS. It is distilled out at a proof that, while quite high, is lower than that needed for GNS (95% abv). Furthermore, unlike GNS, which should have no distinctive taste characteristics, grain whisky has a characteristic whisky taste and is aged in wood just like the malt whisky in the blend (in a 12 year old blended scotch, all the whisky, grain or malt, is at least 12 years old). Jim Murray, in his book Classic Blended Scotch, has a chapter on the output of the grain distilleries and he notes that they all produce grain whisky of distinctly different character (there are even a few all-grain scotch whiskeys produced). Blended scotch whisky can be excellent if done well. Michael Jackson writes that "the notion that taking a selection of malts and mixing them with a selection of grain wihiskeys produces a drink that is somehow inferior is an erroneous one. A top blend is every bit as complex and rewarding as a single malt." (Whisky, DK Publishing, 2005, page 178).

GNS do appear in American blended whiskey. Their labels will indicate the extent of GNS used. GNS are of course not permitted in straight bourbon or rye.

Ken

[Tito]

What Kyle really wants to know is what pairs well with the Roast Duck and Mango Salsa...


Bob,

OMG...I just about choked on my beer.

[Kyle]

What Kyle really wants to know is what pairs well with the Roast Duck and Mango Salsa...

Good call on the Laphroaig 10 year. One of my favorites...
:biggrin: :biggrin: :biggrin:

[TheYoshi]

For sheer mystique, nothing beats vintage port, but talk about a wine that is most decidedly not summer friendly. To me, it's the only good thing about winter.

Even though they've gone up quite a bit in the last few years, they're still pretty reasonable compared to first growths. The late bottled vintage ports, which can go for around $15, may be the best value in all of wine.

Now if I could only get a shaving cream that smells like '70 Taylor.:tongue_sm

I love me some port with a nice cigar on a cool or warm (NOT hot) summer night.