I made myself two mint juleps last night, one with KCSB and one with BT. The 120 proof KC just seemed to overpower the mint and sugar syrup and tasted out of balance. With the BT everything mingled together nicely and it worked very well. I could see a few more of those in my future!
Watching golf & getting ready to make my first citrus Arnold Palmer & Bourbon, just waiting for the simple syrup to cool.
Knob Creek Rye perfect Manhattan. Very good.
1 oz Barton, 1/2 oz Parma pomegranate liqueur, 2 oz orange juice, over ice stirred not shaken.
My foray into the cocktail world: the Manhattan
2 parts WTR101
1 part Carpano Antica Vermouth
2 dashes Bittermens Orange Cream Citrate
2 dashes Angostora Bitters
¡Geaux Tigers! - ¡Visca el Barça!
"As for the unimportance of age and as we already said here, we'll all start to believe them when they'll start to bottle old whisky without an age statement, not young whisky ;-).." -Serge Valentin
2 oz Willett Rye
.75 oz Carpano Antica
Several dashes of Fee Bros Barrel Aged Biters
Mr browns grapefruit cooler
2oz four roses single
.5oz canton ginger liqueur
3oz fresh squeezed ruby red grapefruit juice
Rub the inside of a glass with mint and drop in
add ice and pour mixture in
garnishwith mint sprig.
"On a long enough timeline, the survival rate for everyone drops to zero"
2 pts. Rye (Beam)
1 pt. dry vermouth (Lillet)
1 pt. pineapple juice
Eh. I knew from the get-go that Ritt. would be a better choice, but the Beam was closer at hand. I tasted the pineapple-rye mixture against a dry vermouth and Lillet and the Lillet's sweetness and character seemed like a better match. Ultimately, a decent drink and good way to help finish off my can of pineapple juice from last night and certainly worth a shot for all those interested, but just make sure to use a burlier rye than Beam.
(The other portion of my pineapple juice was spent on a Pago Pago and a Chartreuse Swizzle, two eminently potable cocktails.)