tigerlam92 Posted June 15, 2015 Share Posted June 15, 2015 Had my first old fashioned ever. It's was a special at this place. Banana Nut Old Fashioned. Infused Buffalo Trace bourbon. Always wanted to try one and was excited to but had to say I didn't like it. Hmm Link to comment Share on other sites More sharing options...
leo_mm Posted June 15, 2015 Share Posted June 15, 2015 Had my first old fashioned ever. It's was a special at this place. Banana Nut Old Fashioned. Infused Buffalo Trace bourbon. Always wanted to try one and was excited to but had to say I didn't like it. HmmI hope you're not saying you don't like Old Fashioneds generally based on this "Banana Nut" drink, because based on the description I doubt it is actually an Old Fashioned, the name notwithstanding.I have been on a Manhattan kick recently, testing them with various whiskeys I have sitting open. Four so far: WT101 Rye, Old Potrero 19th Century Rye, AAA 10 Year, Lot 40 Rye. The Old Potrero has too unusual a flavor to work in this cocktail, but the WT101 Rye and Lot 40 Rye were excellent and the AAA 10 Year was very nice too. All drinks made 2:1 with Martini & Rossi and two dashes of Angostura (stirred, which I think works much better). Link to comment Share on other sites More sharing options...
tanstaafl2 Posted June 15, 2015 Share Posted June 15, 2015 That dinner pairing got you thinkin' huh?Say what???????? Link to comment Share on other sites More sharing options...
tanstaafl2 Posted June 15, 2015 Share Posted June 15, 2015 Say what????????Never mind! I see they did another JD/WR night at NY Prime last night. Link to comment Share on other sites More sharing options...
kjbeggs Posted June 15, 2015 Author Share Posted June 15, 2015 I hope you're not saying you don't like Old Fashioneds generally based on this "Banana Nut" drink, because based on the description I doubt it is actually an Old Fashioned, the name notwithstanding.I have been on a Manhattan kick recently, testing them with various whiskeys I have sitting open. Four so far: WT101 Rye, Old Potrero 19th Century Rye, AAA 10 Year, Lot 40 Rye. The Old Potrero has too unusual a flavor to work in this cocktail, but the WT101 Rye and Lot 40 Rye were excellent and the AAA 10 Year was very nice too. All drinks made 2:1 with Martini & Rossi and two dashes of Angostura (stirred, which I think works much better).I've tried making Manhattans with the Old Potrero Ryes myself. They do have a very distinctive flavor that just doesn't mesh as smoothly with the vermouth. Link to comment Share on other sites More sharing options...
kjbeggs Posted June 15, 2015 Author Share Posted June 15, 2015 That looks like a bit of fun, i will being trying that for sure, a bourbon coke is a guilty pleasure for me, which really shouldnt be, but I imagine this cocktail will only strike a passing resemblence to it.Anyone else taken by the general stupidity in the comments section?!I had to go back and read them after seeing your post. Wonder how that guy enjoyed 1/2 cup of Coke/sugar syrup mixed with 2 oz of bourbon? :slappin: Link to comment Share on other sites More sharing options...
bearmark Posted June 17, 2015 Share Posted June 17, 2015 Made a couple of Manhattans. The first was with WT Rye 101° and the second with SB Blend (60/40). Although both were good, I have to go with the SB Blend as the better of the two. I make a Manhattan 6:1 whiskey:vermouth with Angostura orange bitters and a couple of Luxardo maraschino cherries (retaining just a bit of the syrup). The cherries really complement the wheated bourbon. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted June 17, 2015 Share Posted June 17, 2015 Made a couple of Manhattans. The first was with WT Rye 101° and the second with SB Blend (60/40). Although both were good, I have to go with the SB Blend as the better of the two. I make a Manhattan 6:1 whiskey:vermouth with Angostura orange bitters and a couple of Luxardo maraschino cherries (retaining just a bit of the syrup). The cherries really complement the wheated bourbon. Link to comment Share on other sites More sharing options...
heydobro Posted June 18, 2015 Share Posted June 18, 2015 Like others, I've been reaping the benefits of a spearmint plant. I've made several Whiskey Smashes for the wife and I, and after a recent trip to New Orleans I've been excited to perfect my Mint Julep preparation. I was lucky enough to have a few Juleps prepared by Chris McMillan at Kingfish who is one of the most interesting bartenders (aside from Bruce) that I've ever spent time with Link to comment Share on other sites More sharing options...
smokinjoe Posted June 21, 2015 Share Posted June 21, 2015 Enjoying Fathers Day with Citadelle Gin and Tonic, while I kick back in the chaise and watch Mrssmokinjoe doing yard work. Yeah, I'm gonna get my ass kicked for asking her to get me more ice... Link to comment Share on other sites More sharing options...
Vosgar Posted June 22, 2015 Share Posted June 22, 2015 Enjoying Fathers Day with Citadelle Gin and Tonic, while I kick back in the chaise and watch Mrssmokinjoe doing yard work. Yeah, I'm gonna get my ass kicked for asking her to get me more ice... Here's to hoping your daughter takes some video of the ass kicking and posts it on YouTube :grin: Link to comment Share on other sites More sharing options...
smokinjoe Posted June 22, 2015 Share Posted June 22, 2015 Here's to hoping your daughter takes some video of the ass kicking and posts it on YouTube :grin: Heehee! Gary, if I know her, there will be music, special effects, and sub-titles to make it an Extra Special ass whoopin'!!! Link to comment Share on other sites More sharing options...
Darwin Posted June 22, 2015 Share Posted June 22, 2015 Summer is kicking us right in the face so I am finally switching gears. Time to put away the heavy stuff and break out the summer drinks. The blackberries are tasting good today, so I am sipping on a few bramble cocktails tonight. Link to comment Share on other sites More sharing options...
smokinjoe Posted July 3, 2015 Share Posted July 3, 2015 Sipping on a well constructed Left Hand, with Buffalo Trace as the base. Terrific on a gorgeous evening here, Down South. Link to comment Share on other sites More sharing options...
amg Posted July 3, 2015 Share Posted July 3, 2015 Had a couple Rittenhouse Manhattans last night. Slept like a baby. Link to comment Share on other sites More sharing options...
Guest Posted July 11, 2015 Share Posted July 11, 2015 Drinking Manhattan/Rob Roy variant made with Nikka from the barrel, which is a pretty delicious and bourbony whisky on its own but I love mixing it with vermouth on the odd occasion, seems to hit the spot when bourbon alone wont do it, and the high proof is always appreciated, such a rich and interesting cocktail, but simple too2.5oz nikka from the barrel1oz cochi di torino4 dashes agnoLuxardo cherry garnish Link to comment Share on other sites More sharing options...
jwes1776 Posted July 17, 2015 Share Posted July 17, 2015 Drinking A Sour Old Fashioned. Splash of water3-4 shakes of Peychauds2 Shakes orange bitter2-3 oz Rye or High Rye BourbonSplash of home made sour mix1/4 cup sugar2 cups waterJuice of: 1 orange2 limes3 lemonsAdd lime and lemon zest, then heat till sugar is dissolved. Strain into a container and refrigerate.I don‘t add a ton of sugar because I do not need the extra sugar and I find most sour mixes over sweet.When I make a batch it stays fresh for about a week. This doesnt hide the whisky and isn't cloying. If I add fruit, It's usually an orange. Link to comment Share on other sites More sharing options...
Harry in WashDC Posted July 17, 2015 Share Posted July 17, 2015 Blackberries are in season. We have lots of them. Here's something I do with them.Macerate (i.e., run through a food processor) a cup of blackberries and a cup of lemonade. Strain.In a double Old Fashioned glass, put-- 2 ounces of tequila or bourbon or London Dry gin and -- 2 ounces of the blackberry+lemonade juice and -- 1/2 teaspoon of agave syrup and -- ice and then-- top off with club soda.Stir and drink. Link to comment Share on other sites More sharing options...
Guest Posted July 19, 2015 Share Posted July 19, 2015 2.5oz knob creek1oz rosso antico (the old americano bottling)4 dashes peychaudsStirred over ice and strained into a coupe. Link to comment Share on other sites More sharing options...
ratcheer Posted July 21, 2015 Share Posted July 21, 2015 Tonight, it was a Bourbon Rickey. Simple and refreshing after a very hot summer day. A shot of Old Grand Dad 86, squeeze in a wedge of fresh lime, top with club soda.Tim Link to comment Share on other sites More sharing options...
smokinjoe Posted August 8, 2015 Share Posted August 8, 2015 Settling in for a night of Braves on the radio with an Oliva Serie V and a Boulevardier. Dumped in a prodigious amount of Angostura bitters for good measure.Ya know, Boulevardiers and cigars go very, very, well together.:toast: Link to comment Share on other sites More sharing options...
smokinjoe Posted August 16, 2015 Share Posted August 16, 2015 Highball while winding down on a great weekend. Beam Bonded and Vernor's Ginger Ale over a bunch of ice. Beam seems made for Vernor's. :yum: Link to comment Share on other sites More sharing options...
dcbt Posted August 16, 2015 Share Posted August 16, 2015 Adult Arnold Palmer with Deep Eddy's sweat tea vodka and Simply Lemonade. Quite nice on a sweltering afternoon. Link to comment Share on other sites More sharing options...
tedsko Posted August 17, 2015 Share Posted August 17, 2015 · Hidden Hidden Ran out of FRSmB today, which I use for my old fashioneds and manhattans. Unfortunately all I had left were sipping bourbons. What are everyone's thoughts? Higher bourbon results in higher end cocktail, or is it a travesty to use a higher end bourbon in a cocktail? I thought the cocktails tasted great. Admittedly, coming from a single malt scotch drinker, I would be appalled at the thought, but it truly opened my eyes a bit. Link to comment
tedsko Posted August 17, 2015 Share Posted August 17, 2015 Not the wrong thread..gosh I'm a goof. But anyway, original post:Ran out of FRSmB today, which I use for my old fashioneds and manhattans. Unfortunately all I had left were sipping bourbons. What are everyone's thoughts? Higher bourbon results in higher end cocktail, or is it a travesty to use a higher end bourbon in a cocktail? I thought the cocktails tasted great. Admittedly, coming from a single malt scotch drinker, I would be appalled at the thought, but it truly opened my eyes a bit. Link to comment Share on other sites More sharing options...
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