Haven't posted for what seems an eternity (at least 2 weeks :D).
Its winter / cold here in Australia at the moment. Freezing my kahoolies off. 9 degrees today! Beer just doesn't seem to be the right drink, so influenced by a couple of friends of mine, decided to try scotch whisky. I'm digging it in this weather, warms you up. Like my friend said "its like sipping flames and smoke (with all sorts of other flavour notes going on in the background)". its also an expensive hobby. According to my whisky drinking friend, roughly $70 - $80 is the sweet spot. I have a half bottle of Old Pulteney (12yo single malt) my folks brought back for me from Scotland and a bottle of Spey River (12yo single malt), both are very smooth.
Oh, I have a question for whisky drinkers. Does your palate evolve the more you drink? Currently im having just a very small nip each night to try and learn to appreciate illusive flavours. my first glass last week was basically just like drinking windex, couldn't get over the alcoholic content, like a punch in the face. Last night, I feel was better. I didn't actually notice the alcohol kick as much, and it went down much more easily (a little too easily lol). The question! Is experience with whisky (drinking lots) the way to learn to appreciate it? I hear some pretty fancy explanations of flavours (caramel, honey, the taste of a rusty nail on a spring morning while standing naked in an open field). Currently all I'm tasting is a bit of smokiness and saltiness. Its also pretty dam smooth!
Put in a couple of drops of water in the glass if you're drinking it neat. There are many different schools of thought on how much to water it down, and Google is your friend on this, but basically by watering it down just slightly, you'll drop the alcohol percentage a bit and also bring out the flavors a lot more. You're not by any means ruining it or disrespecting it! :)
Hey Aion, this seems to be inline with what I have read (google mainly & friends suggestions). A few drops of water or a small dash. Oh yeah I should have stated, drinking it neat :D I'll give that a go!
I thought we had a single malt thread?
Personally, and bearing in mind that I have perhaps one drink a month but a good memory for tastes:
Shoot for 35% alcohol content after dilution. Granted every drink and person are different, but I've been reasonably happy with everything in the cupboard. But most good single malts do not smack you in the face with their alcohol content.
Do not use ice -- cold dulls aromas, and single malts aren't blended for their aroma but for their palate. There are a few blends that happen to be very good tossed in the freezer for a bit, like Johnny Walker Gold, but single malts -- no.
It's interesting that you like Old Putney, because it's a very strong (but unique) flavored Whiskey. Since you jumped in the deep end, I'll go ahead and suggest Lagavulin 16; it's probably the best in the "smokey" category.
For the stuff that's NOT very peaty or smokey, it's VERY hard to go wrong with the following: Highland Park 12 or 15; Glenlivet 12; and Oban 14. If you prefer the Highland Park, you'll probably also like Dalwhinny. If you prefer the Glenlivet, there are dozens of other things you'll like, because "Speysides" are the most populous. I try to be adventurous now and then, but the simple fact is that these are the least likely to require any sort of "mood."
Not sure what prices are like where you are, but there are a couple really good Japanese single malts. Just as an example of not worrying about origin. Also, "regions" are mostly bunk; they were made up by an importer/exporter in the 1800s like some sort of tourism thing. If you have a scotch bar near you, it's totally worth getting a flight just to get some experience about what you like.
Chocolate with sweeter malts like the Speysides and Highlands -- and blue cheese with Islay.
I agree on the drop of water thing. The slope is slippery, and folks can get really fussy about what kind of water the drops comprise, but it can open up a harsh sip.
I rather prefer something like Famous Grouse to the more sophisticated pours when it comes to Scotch. :o I continue to try new single malts when friends offer, but I remain a bourbon drinker I'm afraid.
Hey Jon, thanks for your response. Funny that when I was typing my question I had a feeling you would respond / drink whisky, even though I didn't know you did. You are quite analytic :)
That's interesting what you said about old pulteney. See this could be part of the problem, I don't have much else to compare it too. I believe Spey River (https://www.danmurphys.com.au/product/DM_706567/spey-river-12-year-old-scotch-whisky-700ml.jsp;jsessionid=1A25232C61A5281E800E4C8862B51EFC.ncdlmorasp1301?bmUID=ksx_GXe) (my other bottle) is also quite a full bodied flavour.
I think my confusion probably comes from lack of experience. I also agree a whisky bar (aka, my friends liquor cabinet :) ) is worth a visit.
Definitely going to have to add a few drops of water. Everyone I have spoken to and pretty well everything I have read has said scotch benefits from it.
I know this might be taboo, but I have also enjoyed eating with scotch. Food takes on a whole new character with just a little scotch mixed in.
Another scotch drinker here.
Current faves are the Lagavulin 16, and Caol Isla on the peaty side of things, and cragganmore and Glen kinchie for the lowland/speyside.
I also reccomend the isle of Jura 16. From what I remember, it's located close to islay. It has the smoke and the sea salt it also has a bit more fruitiness than your average island malt.
Welcome to another expensive hobby ;)
Quote from: chromesphere on July 15, 2014, 01:37:31 AM
Its winter / cold here in Australia at the moment. Freezing my kahoolies off. 9 degrees today! Beer just doesn't seem to be the right drink, so influenced by a couple of friends of mine, decided to try scotch whisky. I'm digging it in this weather, warms you up.
(snipped)
Well, if you try black label, and then red label, you'll DEFINITELY notice a difference!
My current favourite winter-weather-drop is homebrew stout. Roughly 7%, quite bitter, and enough flavour to lacquer a PCB I spilt some on accidentally. (The board still soldered okay.)
I have been enjoying some Glenrothes select reserve. I picked it up on a whim since Bevmo had it on sale and It was one I have yet to try. I will have to try a few that were mentioned above. I seem to switch back and forth from Scotch and whisky throughout the year. Nothing beats a tumbler of scotch on cool night at the camp grounds. Its one of my favorite things to do. I also keep a few mini bottle in my camera bag for those nice landscape shots. lol
Cody
Me Uncle Brian who was born in Glasgow but now lives in Perth (Aus), introduced me to single malts. Wow, what a world of different tastes.
Our favourite is Glenmorangie and it is really a good thing to sit and sip a tot over the space of about half an hour. I use the wine tasting technique and swirl it around my mouth and then suck in some air, but beware this can permanently scar the back of the throat..... Not quite but it is a rush of note.
Enjoy!
I think the delicate flavours for me are something that will come with experience and diversity. I pretty much just taste smooth whisky, dryness, with what im guessing everyone refers to as 'peat', a sort of smokiness...kind of tastes smokey...
I've still only seriously drunk the two mentioned above and each of those only a few times each. I added a bit of water tonight with a nip of Spey River and it definitely took the top off the fumes / burn (allowing me to taste a bit clearer). The alcoholic burn hides most of the flavours for me, so I think (a very small amount of) water at this point is pretty much essential.
Even with my current blind palate, Im immensely enjoying this winter appropriate drink.
Adding water to dilute means that the alcohol won't deaden the taste buds. Another vote for Lagavulin; also Laphroig. Talisker from the Isle of Skye is also excellent!
I'm going to have to give a vote against water -- whisky abuse ;D.
Lagavulin is probably my favorite, but they are all good. I agree on the Japanese whiskies. I've only had a couple but they were very good and had a different character that was really enjoyable.
This is one of my Favorites!!! ;D
(https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-xpa1/t1.0-9/61520_10151955657671275_717137226_n.jpg)
Lagavulin is a popular one, I see that recommended all the time (including from my whisky drinking mate). Might have to try that one next! I see my local also has "gift packs" containing a few smaller bottles of various whisky's, might be a cheap way to try a few different types. I still think raiding my friends liquor cabinet is probably the best option, and definitely the most economical. :D
I agree with Jon's recommendation of Oban 14. It's a wonderfully smooth single malt. It used to be a bargain, but it's gotten a bit spendier the last few years.
I raided my friends whisky cabinet on the weekend. He has quite a few. Most are in storage at the moment, but he still managed to gather around 10 different whiskies. He sorted them in order of drinkability and peatness. It was quite a eye opener.
I think at this point peat is something that will take me some time to grow accustomed to. It can be quite overpowering! Talisker was ok, I could drink that regularly without too much trouble. Lagavulin was so peaty I could swear I was tasting it even 2 hours later, after only a mouthful! I don't think I could drink that one regularly (yet). Some of the 'beginner' whiskies were actually my preference, appropriately. Glenlivet being one of them. I was suprised this popular whisky was very nice, to my undeveloped palate at least. We tasted so many I've actually forgotten the others lol.
Just for fun we had some Jonny walker red. Again, I was surprised that I could identify how bitter and...even 'dirty' it tasted. Definitely gained appreciation for the others after tasting it which was what i was hoping for.
Oh yeah he also had some bushmill (irish whisky). It was decent but i found there wasn't much event. It was sort of sterile taste-wise. Could easily drink it as a regular though.
After our tasting session, I feel that I have definitely gained a better understanding of whiskies in general and am now able to identify some of the more obvious flavours. I would say that my Spey River is a bit on the sweet side and apple-ly where as Old Pulteney is a bit more savory / salty and complex. I like both of these. I think because they are only lightly peated also helps.
I think "next bottle" (god help me) will probably be Glenlivet, after i check with my friend which others i liked of course!
Anyway, just thought i would update the thread with my latest adventures in the world of hard liquor. :)
I should probably also state, i don't actually drink much. I have been drinking a fair bit of whisky later as its freezing cold here, but general I would say i would drink averaged out over the year, 1 beverage a month. Seriously, that little. Just incase you thought i was an alco :D
I don't know paul, last time I ordered from you I ended up with a bunch of bottlecaps and a letter that said sorry..... I think you clearly have a problem! ;)
It went to a good cause! Deadening the harshness of reality. I prob shouldn't joke, there are people out there that struggle with alcoholism.
Anyway, FOR THE RECORD, despite what this thread would suggest, im not one of them :)
Very cool and interesting thread.
That being said, I hate whiskey and that's a good thing. I already drink too much wine and beer as it is.
"Definitely DON'T need to acquire a taste for whiskey", says my liver.
Funny aside yesterday....
My 2 1/2 year-old came to me with a grimace on his face and tears in his eyes, and said "me no lik" in his best small voice. On further investigation, turns out he had had a sip from my glass of Glenmorangie that I had left on the table when I went into the kitchen. Guess it is an acquired taste.....
I'm normally more of a fan of the Speyside single malts to the other regions. I've never understood the hype of blends, bourbons and tennessee whiskeys (anyone know why the spelling difference?) although i suppose something is needed for mixers!
My brother got me a bottle of Old Pulteney for christmas and its up there with my favourites, very smooth.
A friends dad gave us something cask strength, i can't remember exactly what it was but once i've finished some of the other bottles i may treat myself.
I've got a 18 YO Glenfiddich i bought a few years back sat unopened, i need something to happen to justify opening it!
Strathisla 12 year single malt is my tipple of choice, I don't bother with tasting notes but I do like a good whisky.
Quote from: sturgeo on July 21, 2014, 12:51:34 PM
(anyone know why the spelling difference?)
Apparently it was Irelands way of differentiating themselves from Scottish whisky, so they added the 'e'.
Oh you have to watch this doco. Not just interesting about origins of whisky but also Scotland in general:
Quote from: chromesphere on July 21, 2014, 11:51:06 PM
[...]
Oh you have to watch this doco. Not just interesting about origins of whisky but also Scotland in general:
That was fun. I think I need to go back to Scotland now. The only time I've been there I didn't go to a single distillery. It was a great trip though. Scotland is beautiful.
This thread is a bad influence FYI.... So I'm a light occasional drinker to begin with... I've tried some whiskey before, hated it...my wife got it for a recipe..
Then I tried some Highland Park 12 (off of Jon's suggestion) and after a little investigation on the proper tasting I found that it was in fact quite enjoyable. Much more so than I anticipated. May be the occasional drink of choice.
Hey Josh, how did you find the highland park (12y)? I've read its "peaty". Also just wondering what was the whisky you drank that you disliked? Just curious.
Quote from: chromesphere on July 23, 2014, 02:16:38 AM
Hey Josh, how did you find the highland park (12y)? I've read its "peaty". Also just wondering what was the whisky you drank that you disliked? Just curious.
Honestly, I'm not sure. I don't have much to compare it to. It does have a bit of an earthy quality to it but not overpowering. Haha, the other was some Tennessee bourbon, pretty cheap stuff that was for making a bbq sauce...
oh cheap bourbon. Havent drunk THAT since I was early 20's. Yeah its nasty stuff. Would have liked to taste the bbq sauce though :D
Aparently highland park flavour combines all the different regions in a very well balanced way. Heres Ralfy's review on it, with which he gave it a thumbs up:
I no longer drink at all, completely stopped 3 years ago. I was a whisky man when I did drink. I went for the peaty scotch and found Laphroaig most pleasing out of all I tried.
Not scotch but drank buckets of Templeton Rye whisky back then. Awesome stuff:
Hey everyone,
This is my first post. But what better way to introduce myself, than to talk about "that which makes everything better". Lol. The dilution method with water is good, however, after taking the Jameson factory tour a fee years back, I learned the difference. Mind you, I'm talking about whiskey only. Not bourbon, scotch, or whatever I'll never be able to afford. Anyway, for every shot glass (1 oz.), do 2 parts good stuff to 1 part water. Example- 2 shots whiskey, 1 shot water. From my experience, makes a g
Hey everyone,
This is my first post. But what better way to introduce myself, than to talk about "that which makes everything better". Lol. The dilution method with water is good, however, after taking the Jameson factory tour a fee years back, I learned the difference. Mind you, I'm talking about whiskey only. Not bourbon, scotch, or whatever I'll never be able to afford. Anyway, for every shot glass (1 oz.), do 2 parts good stuff to 1 part water. Example- 2 shots whiskey, 1 shot water. From my experience, a good night. But the dimebag and zakk wylde method has always been WAY MORE fun, and occasionally led to some epic guitar nights. My 2 cents for what it's worth.
Brandon
Hey Sikmunky, let me be the first to say welcome to the forum!
I've actually stopped putting any water in the whisky, for the pure reason that I keep forgetting lol. I think it ..can.. help with certain whiskies but im not noticing much difference with the very small amount that im adding (half a teaspoon to maybe, 30ml of whisky). No profressional here, only been drinking the stuff for about a month now but that's my experience so far.
I'm half way through my bottle of spey river. Having just a nip each night. I decided to go back to the old pulteney. Didn't realise for the first 1/3 of the bottle of old pulteney (half sized bottle) that it is in fact lightly peated. Also noticing that spey river is pretty accessible but alas, one dimensional in flavour compared to others I have tried. I must be learning to use my tastebuds (and nose) :)
Winter will be over soon, so it will be back to the beer lol
Paul
Picked up a bottle of Bowmore 12YO.
You can taste smoke in it. Lots and lots of smoke. Kinda reminds me of Lapsang Souchong tea, actually.
I've got a bottle of the dimple 15yo on the way. It's a blend, but it's a blend that includes one of my favourites malts, glenkinchie, as it's main component, so I have high hopes. Should be able to give it a review tomorrow evening ;)
Perfect time for a thread resurrect The3secondrule!
I realise this is an 'introductory' offering, but decided to get 12yo glenlivet today, just trying it now. I want to start at grass roots so I know when im drinking something special if you know what I mean. I was going to get highland park but it was no longer on sale and glenlivet was. Its a simple malt. Even simpler then Spey River. So far im getting honey and floral. Very short finish. really easy to drink though, doesn't offend or challenge in any way. Definitely on the sweeter side of whiskys I have tasted so far. I gotta say its a great everyday malt for the money.
So far old pulteney is my favourite and that includes all the islays I tried, I think they are just too intense for my palate at the moment. I have a feeling highland park is going to be a new favourite as well. It has all the characteristics that I like in old pulteney. Well...alteast it checks out on paper..
A nice "gateway" into the islays is Jura. I believe it's an island verrrry close to islay, and it's is peaty, but the smoke isn't the main note. The Jura 16 is nicely complex, with just a subtle smokiness. Doesn't have the seasalt/seaweed tones a lot of the islays have either. Worth checking out if you come across it...
And if you wanna blast your taste buds to smithereens, try the laphroig cask-strength. A couple of those, and you wake up feeling like you smoked a cigar, and then chewed the butt :o
It's an experience alright
That's how I felt with lagavulin. I could swear I was tasting it 2-3 hours later! (after only a small sample). Its a bit full on for me, but I definitely prefer a very small amount of peat in whisky though, adds a new dimension to the flavour. This is where it starts before I turn into a peathead hah? lol
Thinking back to glenlivet last night, I know its considered an introductory single malt, but its probably the easiest whisky to drink that I have tried so far. It sat favourably with my taste buds as well and as Ralfy on youtube says "just gives you a gentle hug". Probably my 2nd favourite (next to old pulteney).
Quote from: chromesphere on August 07, 2014, 11:38:27 PM
Thinking back to glenlivet last night, I know its considered an introductory single malt, but its probably the easiest whisky to drink that I have tried so far. It sat favourably with my taste buds as well and as Ralfy on youtube says "just gives you a gentle hug". Probably my 2nd favourite (next to old pulteney).
It's introductory because it's iconic. Just because something is commonplace and not expensive doesn't mean it isn't right. It doesn't care what you had for dinner, can be drank with or without water, pairs with and stands up to a lot of food, and will taste about the same every year, every bottle, whether you opened it tonight or a month ago.
So it was fathers day yesterday. And when asked what I wanted, I decided it was time to try highland park (12yo).
"Happy Fathers Day". Cracks it open. "Paul its 9am". ...I don't see the problem here...? :D
I'll try not to surmise on first...ahem...dram...But let me surmise. So far, its peaty. Mild peat. I see why they say it's well balanced, I'm getting that. Unfortunately at this point however peat tends to override anything else that's going on with my tastebuds. Just hijacks the whole system. The peat isn't enough for me to be turned off. Quite the opposite actually. I reckon I get a lingering smokey flavour in my mouth for about 2-3mins which is a nice, then it buggers off which is good. Lagavulin is just ridiculous. Hours later and I was still tasting it. Like smoking a car tyre. I don't know if I would ever enjoy that sort of whisky. For now highland park is my go to for peat even if its only mild.
So I don't think I could drink this every night. Its still pretty peaty for my palate (at this stage). But it will be a nice break from the 'safe' glenlivet every now and then.
Old Pulteney is still my favourite at this point. It's probably more a special occasion drink as its pretty expensive.
Spey river was nice but I wouldn't buy it again. It's a little one dimensional and pretty sweet. Whenever I drink it I just think to myself "I could be drinking glenlivet instead". Lol
So anyway, that's my whisky landscape at the moment. Thought I would update the chronicle :D
I do enjoy whisky and whiskey as well. Personal favorite is Talisker 10, only because my wife and I went to the distillery when touring Scotland a few years ago. Just smelling the whisky takes us back to the Isle of Skye. I love me an Islay as well, Lagavulin 16 and Laphroig cask strength are favorites.
Picked up a bottle of "Obolon Strong" from the Four Square today. The ONLY English writing is on the little Importer sticker on the neck -- everything else is in Cyrillic. If it wasn't for the little label, I'd have to resort to a photo of the label.
Ukrainian beer. In NZ. It's a funny old world. Quite nice, too -- got a kind of radler zest to it, but still somewhat lagery, with a 7.1% punch to it (not the usual bland weak tea 4% lager taste at ALL.)
Hmm...time for a thread bump...
After finishing up my Highland Park 12. I moved on to Glenfiddich 12. Smooth, less smokiness, nice citrus type notes...from what I remember... Its a while in between drinks for me...
Anticipating maybe a Glenlivet 12 for Christmas....
Funny you updated this, one of my vendors just got me a bottle of Highland Park 12 and another vendor got me a bottle of Balvenie 12 Yr. I love the Balvenie but have yet to try the Highland Park and look forward to it.
Cody
Its summer here in oz so whisky's not the drink of choice at the moment!
Before the heat hit, I bought a bottle of Dewars, a really cheap blend. I honestly thought after all these higher end single malts it was going to taste nasty but for my unrefined pallet its actually pretty dam nice! I get some notes of honey and smoke. I was drinking it quite a bit, look forward to hitting it when it cools off again.
Oh yeah and its 28 bucks...Much nicer then red label but then that's not hard now is it :)
The only good thing about summer is bourbon and cheap cola. When you aren't too damn busy with overtime to enjoy it.
Beer? :D I've got a coopers beer kit and abbey blonde kit that im looking forward to attempting soon but that's a WHOLE nudda DIY topic ;)
This is no doubt the wrong thread to be mentioning it, but Cheap whisky and coke is my weapon of choice on hot summer nights... Having said that, i've also got a bottle of cragganmore on the way that will be going nowhere near any kind of mixer
Try the black label Jim Beam if you can get it. I've always favored bourbon over scotch. Scotch is better with food.
Red label JW is only good for giving to people you don't hugely like.
Quote from: alanp on December 18, 2014, 04:09:00 AM
Red label JW is only good for giving to people you don't hugely like.
I disagree. It has a fantastic use in making whiskey mustard.
Matakana Moonshine.
Bugger the Matakana wine.
Skynyrd played there. You know it's good!
Quote from: alanp on December 17, 2014, 04:12:00 AM
The only good thing about summer is bourbon and cheap cola. When you aren't too damn busy with overtime to enjoy it.
I'm so tempted to report this post to moderation for 'alcohol abuse.'
Fuck.
Anyway, I'm a big bourbon drinker but I love to dabble in Scotch, especially Old Pultney. Prefer the spicy bourbons over the sweet, Wild Turkey over anything high dollar, and all of it neat or on the rocks depending on my stomach and my mood.
Cracked this open tonight. Much needed to relax from this week of work. Vendor for my work got it for me to say "Thanks for your business" I was happy to accept.
(http://music.codydeschenes.com/wp-content/uploads/2014/12/IMG_0076.jpg)
Cody
Quote from: selfdestroyer on December 20, 2014, 10:02:47 AM
Cracked this open tonight. Much needed to relax from this week of work. Vendor for my work got it for me to say "Thanks for your business" I was happy to accept.
(http://music.codydeschenes.com/wp-content/uploads/2014/12/IMG_0076.jpg)
Cody
had a couple of those last night myself. not bad eh?
Quote from: selfdestroyer on December 20, 2014, 10:02:47 AM
Cracked this open tonight. Much needed to relax from this week of work. Vendor for my work got it for me to say "Thanks for your business" I was happy to accept.
(http://music.codydeschenes.com/wp-content/uploads/2014/12/IMG_0076.jpg)
Cody
Holy moly, nice gift Cody!
A one minute search didn't turn up a better thread...
Do Americans always put insane amounts of ice with their spirits?
I mean, the first one he makes (with alcohol), no ice, but on the other hand, bugger all alcohol too.
But the second, third, and fourth alcoholic ones? A giant plank of ice per glass. By the time he's done, these don't have scotch highballs in them, they have a giant icecube each with some liquid around them. Holy moly.
Saw a couple other vids of his, and lots of ice seems to be a recurring theme.
Quote from: alanp on October 01, 2019, 11:34:43 AM
A one minute search didn't turn up a better thread...
Do Americans always put insane amounts of ice with their spirits?
I mean, the first one he makes (with alcohol), no ice, but on the other hand, bugger all alcohol too.
But the second, third, and fourth alcoholic ones? A giant plank of ice per glass. By the time he's done, these don't have scotch highballs in them, they have a giant icecube each with some liquid around them. Holy moly.
Saw a couple other vids of his, and lots of ice seems to be a recurring theme.
No, plenty of folks drink it neat.
For folks that like ice, the giant ice balls do melt slower. When I want cold, I have a set of whiskey stones, which sounds more like the result of drinking too much whiskey than it does a means of cooling it off.
I'll occasionally add 1 ice cube to my neat drinks, simply because "room temperature" for me is near 100F/38C most of the year. If I want something cool, I need thermodynamic assistance.
Even during the cool months though, I'll usually add a touch of water to my whisky/whiskey (less than a teaspoon full), just habit I suppose but it does seem to alter the flavors a bit.
Mixed cocktails though? Oh yeah, ice cubes for those. I like my margarita's on the rocks (as the water coming off the cubes really does seem to be part of the flavor experience).
According to chemistry, alcohol is a solution.
Tried a scotch highball last weekend (scotch, soda water, no ice... I did put the soda water in the fridge for an hour or two, though.)
Very, very nice :D Almost like a RTD, but without the sugar that makes me want to brush my teeth after every can.
Got a shaker, and made a Whisky Sour for the first time tonight. This is a really, really nice drink. Creamy, slightly sour, some sweet, and the taste of the whisky is not holding a blowtorch to your tongue, but having a party with your tastebuds.
I used the How To Drink recipe --
60 mL Bourbon
15 mL simple syrup (I just used maple syrup -- I'm lazy)
22 mL lemon juice (couldn't find a juicer in the shops, so I used a bottle of lemon juice instead)
4 drops Angostura bitters
1 egg white
Dry shake all the components with no ice, and then add ice and shake again. Pour through a strainer into a glass, and enjoi.
Not sure if this one has been posted in here yet, but this is a classic I've only recently tried. It's a good one.
The Oriental:
1 1/2 ounces whiskey (Rittenhouse Rye Whiskey)
3/4 ounce sweet vermouth
3/4 ounce Cointreau Orange Liqueur (I've found Dekuyper Orange Curacao tastes even better in this)
1/2 ounce lime juice (fresh)
1 )Add all ingredients in a mixing glass or cocktail shaker.
2) Add ice and shake vigorously.
3) Strain into a chilled martini glass.
4) Garnish with a cherry.
Thought about ordering some booze, or waiting to buy some off the shelf.
Then I realised that on level 3, it will still be internet-order only.
So, I have some Old Tom gin, some Punt E Mes vermouth, and Heaven Hill bourbon on order. (The idea is to try a martini, or vermouth, at the least.)
Modern martini seems to be a dry martini with a vestigial nod towards the vermouth bottle. I've tried Gordon's Dry. It tastes like a bloody bush.
Made this tonight, lime whisky sour:
1/2 lime
1/2 ounce syrup
2 ounces Johnny Walker Red that I found in the back of the panty (I used to make whisky mustard with it)
1 egg white
Some homemade lavender bitters
Shake the bejeezus out of it in ice and strain. Rub the rim with lime peel.
Note: I am not totally convinced that JW red has merits even in a cocktail. This probably would have been better with Green label or some Shackleton if I still had it.
Also, the bitters weren't made properly. I basically just toasted some spices and then stewed them with orange peel and a handful of lavindar for several hours in rum and added water when the liquid level started to get a little low. They smell like lavendar and orange, though, so I guess I did my job.
Edit: LOL, found an old comment of mine in this thread about JW red:
Quote
Quote from: alanp on December 18, 2014, 04:09:00 AM
Red label JW is only good for giving to people you don't hugely like.
I disagree. It has a fantastic use in making whiskey mustard.
You guys are quite resourceful. The recipe for what I have been drinking is pretty much:
1 ounce Maker's Mark
3 cubes ice
I have been making the wife a Mojito's though, and they are good but a little on the sweet side for me.
Quote from: midwayfair on May 10, 2020, 02:51:29 AM
Made this tonight, lime whisky sour:
1/2 lime
1/2 ounce syrup
2 ounces Johnny Walker Red that I found in the back of the panty (I used to make whisky mustard with it)
1 egg white
Some homemade lavender bitters
Shake the bejeezus out of it in ice and strain. Rub the rim with lime peel.
Note: I am not totally convinced that JW red has merits even in a cocktail. This probably would have been better with Green label or some Shackleton if I still had it.
Also, the bitters weren't made properly. I basically just toasted some spices and then stewed them with orange peel and a handful of lavindar for several hours in rum and added water when the liquid level started to get a little low. They smell like lavendar and orange, though, so I guess I did my job.
Edit: LOL, found an old comment of mine in this thread about JW red:
Quote
Quote from: alanp on December 18, 2014, 04:09:00 AM
Red label JW is only good for giving to people you don't hugely like.
I disagree. It has a fantastic use in making whiskey mustard.
My dad used to drink JW Red, never had it personally though. He probably liked it for the same reason he liked Seagram's Lime Gin, it was cheap.
Lavender bitters sound interesting though.
Don't know if it's got a name or not, but I'm quite enjoying this.
45 mL bourbon
15 mL Punt E Mes
15 mL syrup
3 dashes Angostura Bitters
Add to ice, stir, and drink.
Quote from: alanp on May 10, 2020, 05:50:28 AM
Don't know if it's got a name or not, but I'm quite enjoying this.
45 mL bourbon
15 mL Punt E Mes
15 mL syrup
3 dashes Angostura Bitters
Add to ice, stir, and drink.
Interesting, I just picked up a bottle of Punt E Mes over the weekend but haven't opened it yet. Also some Amaro Delle Terme. I might try this with one or the other. (Though to be honest I am not sure about adding sugar after intentionally using something bitter.)
I actually didn't know when I bought it that the Punt E Mes was a bitter vermouth. It was in with the sweet vermouth and I just wanted something a little different from the Martini & Rossi. So now I have two bitter italian aperitifs to do something with.
This is pretty good:
(https://www.dropbox.com/s/4qt805wgszfhlmb/bellisour.jpg?dl=0)
Bourbon, Bellini amaro delle terme (bitter spiced aperitif), apple blossom bitter, half a lime, some syrup to take some of the edge off the lime juice.
The aroma is outrageously good, super spicy and complex. I think this would be better with rye but I don't have any. Next time I'm going to make it without the juice or most of the syrup and just go with the lime twist, though.
I was too slow making it and it got watered down some, but I actually think that made it a little better. Boiurbon is so high proof that a little water really makes it better.
total degen this evening, fighting cock bourbon and limeade ... I'm digging it
These continue to be frigging dangerous:
(https://www.dropbox.com/s/p1i02x4pfqfirbd/whiskey%20sour.jpg?raw=1)