Vosgar Posted December 21, 2019 Share Posted December 21, 2019 I'm wondering if Bruce (tanstaafl2) will be offering up anything like this at his cocktail table at the Sampler in Bardstown this coming April https://robbreport.com/food-drink/spirits/san-manuel-casino-rare-and-fine-cocktail-2888941/ Link to comment Share on other sites More sharing options...
smokinjoe Posted December 22, 2019 Author Share Posted December 22, 2019 Started the candy cane infused bourbon tonight. Link to comment Share on other sites More sharing options...
flahute Posted December 22, 2019 Share Posted December 22, 2019 3 minutes ago, smokinjoe said: Started the candy cane infused bourbon tonight. The yearly tradition has been renewed. Remind me what is the bourbon you use for this. Link to comment Share on other sites More sharing options...
smokinjoe Posted December 22, 2019 Author Share Posted December 22, 2019 23 minutes ago, flahute said: The yearly tradition has been renewed. Remind me what is the bourbon you use for this. Indeed! I don’t have a constant on this, but this year it was HH Gold Label. We’ll see how it works out! Link to comment Share on other sites More sharing options...
Vosgar Posted December 22, 2019 Share Posted December 22, 2019 16 hours ago, smokinjoe said: Started the candy cane infused bourbon tonight. I'm a candy cane infused bourbon virgin and have decided to try it out with a 375 of MM CS that's only had a couple of pours taken out of it. Do you leave the candy cane in permanently or take it out after a few days? Link to comment Share on other sites More sharing options...
smokinjoe Posted December 22, 2019 Author Share Posted December 22, 2019 48 minutes ago, Vosgar said: I'm a candy cane infused bourbon virgin and have decided to try it out with a 375 of MM CS that's only had a couple of pours taken out of it. Do you leave the candy cane in permanently or take it out after a few days? You mean I get to pop your...peppermint??!! I leave it in. It melts completely in a couple hours, anyway. Just swirl it around each time before you pour to mix it all up, as the sugars and the peppermint oils will separate and cloud. This whole exchange has been entirely inappropriate... Link to comment Share on other sites More sharing options...
Vosgar Posted December 23, 2019 Share Posted December 23, 2019 5 hours ago, smokinjoe said: This whole exchange has been entirely inappropriate... I kinda thought it might be a mistake to open the door for you the way I did. Think I'll leave it alone 1 Link to comment Share on other sites More sharing options...
tanstaafl2 Posted December 23, 2019 Share Posted December 23, 2019 (edited) On 12/21/2019 at 2:39 PM, Vosgar said: I'm wondering if Bruce (tanstaafl2) will be offering up anything like this at his cocktail table at the Sampler in Bardstown this coming April https://robbreport.com/food-drink/spirits/san-manuel-casino-rare-and-fine-cocktail-2888941/ I am guessing the odds are against it! Sounds like a waste of the Hirsch bourbon to me. But you can always keep the plastic cocktail glasses I use and I am happy to bring along a few lovely genuine wooden toothpicks... Edited December 23, 2019 by tanstaafl2 2 Link to comment Share on other sites More sharing options...
scratchline Posted December 24, 2019 Share Posted December 24, 2019 The excitement is mounting! Christmas is almost here!!! Link to comment Share on other sites More sharing options...
smokinjoe Posted December 24, 2019 Author Share Posted December 24, 2019 (edited) Christmas Eve Day Negroni. Not inside for long, though. Sunny 68 degrees has me retiring to the front porch with it and a Padron. Edited December 25, 2019 by smokinjoe 2 Link to comment Share on other sites More sharing options...
TwoFingers Posted December 27, 2019 Share Posted December 27, 2019 Not sure if this had a name but tastes similar to a Sazerac. Four parts rye, one part Chartreuse, couple shakes bitters and a little simple syrup (plus a lemon twist). 1 Link to comment Share on other sites More sharing options...
smokinjoe Posted December 28, 2019 Author Share Posted December 28, 2019 (edited) Four Roses on their Christmas Card this year was The Bourbon Ball recipe. I think the Creme de Cacoa should be dark, and not the white (what I had on hand), but it’s good, regardless. Mrssmokinjoe who is a chocolate fiend approves! 1.5 oz 4R Single Barrel ( my change) .75 oz Frangelico 1/2 oz Creme de Cacao 1/2 oz heavy cream shaved chocolate on top sliced strawberry garnish Edited December 28, 2019 by smokinjoe Link to comment Share on other sites More sharing options...
TwoFingers Posted December 28, 2019 Share Posted December 28, 2019 3 hours ago, smokinjoe said: Four Roses on their Christmas Card this year was The Bourbon Ball recipe. I think the Creme de Cacoa should be dark, and not the white (what I had on hand), but it’s good, regardless. Mrssmokinjoe who is a chocolate fiend approves! 1.5 oz 4R Single Barrel ( my change) .75 oz Frangelico 1/2 oz Creme de Cacao 1/2 oz heavy cream shaved chocolate on top sliced strawberry garnish This sounds great. I'm loving the thought of bourbon, Frangelico, and creme de cacao together. I writing this down right now before I forget! Link to comment Share on other sites More sharing options...
tanstaafl2 Posted December 28, 2019 Share Posted December 28, 2019 On 12/27/2019 at 4:43 PM, TwoFingers said: Not sure if this had a name but tastes similar to a Sazerac. Four parts rye, one part Chartreuse, couple shakes bitters and a little simple syrup (plus a lemon twist). Basically it is a Sazerac where you have replaced the Absinthe/Herbsaint with the Chartreuse. It is somewhat like a drink I have done for the Sampler but the drink, known as "The Wry Monk", also for a splash of Benedictine as well. It is a favorite of mine as you might guess since it is one of the few cocktails I have made for the Sampler twice! Link to comment Share on other sites More sharing options...
TwoFingers Posted December 28, 2019 Share Posted December 28, 2019 20 minutes ago, tanstaafl2 said: Basically it is a Sazerac where you have replaced the Absinthe/Herbsaint with the Chartreuse. It is somewhat like a drink I have done for the Sampler but the drink, known as "The Wry Monk", also for a splash of Benedictine as well. It is a favorite of mine as you might guess since it is one of the few cocktails I have made for the Sampler twice! I might try this. I find that Benedictine and rye go together very well. My favorite cocktail is a Veaux Carre. I think it is the Benedictine that pushes it into greatness for me, as opposed to the other ingredients. Link to comment Share on other sites More sharing options...
BMartin42 Posted December 29, 2019 Share Posted December 29, 2019 Baby Saz Manhattan with Luxardo cherries over a cube as described in the YouTube method in the ice ice baby thread. Love the spice of the Baby Saz. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted December 29, 2019 Share Posted December 29, 2019 3 hours ago, TwoFingers said: I might try this. I find that Benedictine and rye go together very well. My favorite cocktail is a Veaux Carre. I think it is the Benedictine that pushes it into greatness for me, as opposed to the other ingredients. The Wry Monk 2 oz Rye 1/2 oz Green Chartreuse 1/2 oz Bénédictine 2 ds Peychaud's Bitters Combine and stir; strain into coupe, garnish with a lemon twist. This was an original drink from a bar not far from me in Decatur, GA. I think you will enjoy it! 2 Link to comment Share on other sites More sharing options...
flahute Posted December 29, 2019 Share Posted December 29, 2019 4 minutes ago, tanstaafl2 said: The Wry Monk 2 oz Rye 1/2 oz Green Chartreuse 1/2 oz Bénédictine 2 ds Peychaud's Bitters Combine and stir; strain into coupe, garnish with a lemon twist. This was an original drink from a bar not far from me in Decatur, GA. I think you will enjoy it! Yes! I am making one of these tonight. Thanks Bruce! Link to comment Share on other sites More sharing options...
TwoFingers Posted December 29, 2019 Share Posted December 29, 2019 9 hours ago, flahute said: Yes! I am making one of these tonight. Thanks Bruce! I'm with flahute, making tonight. Thanks Link to comment Share on other sites More sharing options...
smokinjoe Posted January 4, 2020 Author Share Posted January 4, 2020 The Black Manhattan has become my cocktail of choice if the bar has Averna. The bar at Garden & Gun Club in the Battery did, indeed! Yum! Link to comment Share on other sites More sharing options...
Phil T Posted January 4, 2020 Share Posted January 4, 2020 Manhattan at New Riff. 1 Link to comment Share on other sites More sharing options...
flahute Posted January 4, 2020 Share Posted January 4, 2020 I've been rocking Bruce's Wry Monk since last week. I made it for my wife and neighbors and it was a huge hit. I have the 110 proof Chartreuse so I've been using a bit less than the prescribed amount to keep it from being too powerful. I've also been imbibing in quite a few Negronis and Boulevardiers. After being low carb all year but relaxing the diet for the holidays, I've been drinking as many as possible before going back on plan next week. Link to comment Share on other sites More sharing options...
smokinjoe Posted January 4, 2020 Author Share Posted January 4, 2020 58 minutes ago, flahute said: I've been rocking Bruce's Wry Monk since last week. I made it for my wife and neighbors and it was a huge hit. I have the 110 proof Chartreuse so I've been using a bit less than the prescribed amount to keep it from being too powerful. I've also been imbibing in quite a few Negronis and Boulevardiers. After being low carb all year but relaxing the diet for the holidays, I've been drinking as many as possible before going back on plan next week. I finally harvested the Chartreuse for this, and was going to wait until tonight to fire one up. But, I gotta keep up with my brother! . So, after a couple of hours trying to clear some space in the garage and finding this Rittenhouse hiding in a box (crikey, I’m getting more like Harry every day... ), I decided to wait no more! Whereas, the Black Manhattan that I’ve been all over for a couple weeks is a heavier and sweeter cocktail, this is much more, light, bright, and....spritzitzery (or something like that...). Really nice. All Hail TANSTAAFL2!! * * Except this cocktail fetish that he’s passed on to me is killing my budget and open space limitations with all the Ingredients I’m having to buy to fuel it... Link to comment Share on other sites More sharing options...
Jazz June Posted January 4, 2020 Share Posted January 4, 2020 I also tried the Wry Monk with Rittenhouse BiB and it is excellent! It was close for 2019 as to which expanded more, my bourbon count or liqueur count. Cocktails are a good change of pace from whiskey neat and my wife is far more approving of that hobby. She refuses to buy me whiskey as a gift, but buys me liqueurs and other cocktail ingredients without complaint. Semi-related question, is the Green Chartreuse VEP worth the large price increase? How much does it go for in non-control states ($177.50 here at VA ABC)? Link to comment Share on other sites More sharing options...
TwoFingers Posted January 4, 2020 Share Posted January 4, 2020 Tried the Wry Monk and it was good but a little sweet for me. My measurements may have been a little off. Just need to dial the Chartreuse back a little bit. Today I made some Luxardo cherries and added them to my Manhattan. Very nice, almost like a Red Hook. Might have to try one of those with a cherry. Link to comment Share on other sites More sharing options...
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