TunnelTiger Posted July 4, 2014 Last night had some HMcKBIB old fashions and the a couple of manhattans to start the 4th Share this post Link to post Share on other sites
brettckeen Posted July 4, 2014 Anyone doing anything cool with Bourbon and champagne? What's working for you? Share this post Link to post Share on other sites
Tony Posted July 4, 2014 Had a true Dark and Stormy today that was quite good on a sunny day.Best regards, Tony Share this post Link to post Share on other sites
DaveOfAtl Posted July 5, 2014 Anyone doing anything cool with Bourbon and champagne? What's working for you? Share this post Link to post Share on other sites
Old Dusty Posted July 13, 2014 Boulevardier tonight watching the Redlegs and Pirates.2oz THH1oz Carpano Antica1oz Campari Luxardo cherry garnish w a dab of syrup stirred in. Share this post Link to post Share on other sites
Old Dusty Posted July 13, 2014 Pimm's#1 Cup prepping for the World Cup. Not whiskey, of course, but seemed appropriate to drink something from the land where the modern game was born. Plus it's hot and muggy and this is certainly a weather appropriate tonic. Share this post Link to post Share on other sites
TunnelTiger Posted July 13, 2014 You nailed it on the hot & muggy, A Manhattan with HW Rend is hitting the spot.7 Share this post Link to post Share on other sites
kjbeggs Posted July 14, 2014 Made my first homemade Sazeracs this weekend.The first (with Ritt 100 Rye), I stuck to the recipe exactly and it turned out suprisingly well for my first attempt.The second, I played with the ratios a bit (and used OGD114). Should have stuck to the recipe.Went back to the recipe on Sunday, but used Saz 4YO Rye. Not bad, but the Rittenhouse version was better, in my opinion. Share this post Link to post Share on other sites
tanstaafl2 Posted July 14, 2014 Made my first homemade Sazeracs this weekend.The first (with Ritt 100 Rye), I stuck to the recipe exactly and it turned out suprisingly well for my first attempt.The second, I played with the ratios a bit (and used OGD114). Should have stuck to the recipe.Went back to the recipe on Sunday, but used Saz 4YO Rye. Not bad, but the Rittenhouse version was better, in my opinion.Since it is NAS the Baby Saz could presumably be any age over 4yo but has traditionally been described as at least 6yo by BT, much like its barrel proof sibling, Handy rye. Just how much confidence one can put in that these days is anybody's guess!The Ritt BIB is more likely closer to 4yo although it is also NAS other than being BIB of course. I think the DSP 1 Ritt works better in a Sazerac cocktail than the older more bourbon-y DSP 354 version. But that is purely subject as I have not tried it blind. Share this post Link to post Share on other sites
kjbeggs Posted July 15, 2014 Since it is NAS the Baby Saz could presumably be any age over 4yo but has traditionally been described as at least 6yo by BT, much like its barrel proof sibling, Handy rye. Just how much confidence one can put in that these days is anybody's guess!The Ritt BIB is more likely closer to 4yo although it is also NAS other than being BIB of course. I think the DSP 1 Ritt works better in a Sazerac cocktail than the older more bourbon-y DSP 354 version. But that is purely subject as I have not tried it blind.Yes, i should have just said Baby Saz. I actually had my recent Willett 4YO in my head when i posted that (although it may not necessarily be exactly 4 YO either). Share this post Link to post Share on other sites
kjbeggs Posted July 21, 2014 Grabbed a bottle of Campari at a sale, so whipped up a Boulevardier' (or two) over the weekend. Share this post Link to post Share on other sites
squire Posted July 21, 2014 Great stuff Campari, wouldn't be without it. Share this post Link to post Share on other sites
kjbeggs Posted July 21, 2014 Great stuff Campari, wouldn't be without it. Share this post Link to post Share on other sites
ratcheer Posted July 22, 2014 I had an old fashioned Old Fashion for my birthday. 1 tsp brown sugar dissolved in 1 tsp water, then several shakes of Angostura, then a healthy pour (maybe 2 1/2 oz) of Sazerac Rye. Filled the Old Fashioned glass with ice cubes, and off to the races!tim Share this post Link to post Share on other sites
White Dog Posted July 25, 2014 I've been making lots of various Negronis. Settled on classic 1/1/1 ratio, with Royal Dock Gin by Haymans, Dolin Sweet Vermouth, and Cappelletti(Which I happen to prefer over Campari.). Share this post Link to post Share on other sites
Old Dusty Posted July 26, 2014 THH "perfect" Manhattan. 2oz Handy/.5 oz sweet vermouth/.5 oz dry vermouth/orange bitters/barrel aged bitters/Luxardo cherry garnish. Share this post Link to post Share on other sites
DaveOfAtl Posted July 27, 2014 That sounds pretty amazing. I need to try the "perfect" variations more Share this post Link to post Share on other sites
tylermke Posted July 27, 2014 Whiskey Sour for a pre-dinner cocktail. 1.5oz bourbon, 1oz simple syrup, .75oz fresh lemon juice, and an egg white. Share this post Link to post Share on other sites
tanstaafl2 Posted July 28, 2014 For those that don't mind going off the reservation a bit I made this cocktail that I really enjoy for a dinner party l attended last night. For those who like an Islay whisky the mezcal component might work for you. But beware, it is entirely whiskey free! And some of these ingredients might not be in your typical home bar. The Man Comes AroundNamed after the Johnny Cash song as described in the notes by the creator.Maybe a new theme for the next sampler could be "whiskey free cocktails for the whiskey drinker". Share this post Link to post Share on other sites
smokinjoe Posted July 31, 2014 My gardens mint is bursting at the seams, and the appliance doctor came by today to repair the crushed ice function on my fridge. So dug out my EWSB stainless cup, and mixed up a mint julep using FRSB for the whiskey. Yummy. Share this post Link to post Share on other sites
kjbeggs Posted July 31, 2014 My gardens mint is bursting at the seams, and the appliance doctor came by today to repair the crushed ice function on my fridge. So dug out my EWSB stainless cup, and mixed up a mint julep using FRSB for the whiskey. Yummy. Share this post Link to post Share on other sites
Tony Posted July 31, 2014 Had a bourbon orange at a local place tonight. They have a bourbon that they infuse with oranges and mix with Grand Mainer, very tasty.Best regards, Tony Share this post Link to post Share on other sites
Old Dusty Posted July 31, 2014 Had a bourbon orange at a local place tonight. They have a bourbon that they infuse with oranges and mix with Grand Mainer, very tasty.Best regards, Tony Tony, sounds delish, and sounds like you may be able to get that in a bottle this fall w the Willett XCF being released. Share this post Link to post Share on other sites
ratcheer Posted July 31, 2014 I had a Negroni last evening, while grilling. 1:1:1 with Tanqueray, Formula Antica, and Campari. Wonderful!Tim Share this post Link to post Share on other sites
Old Dusty Posted August 1, 2014 That sounds pretty amazing. I need to try the "perfect" variations moreDave, it's a nice changup. Share this post Link to post Share on other sites
