How can you hate Bourbon? That's like....hating oxygen.
How can you hate Bourbon? That's like....hating oxygen.
This is the sort of thought process that caused 9/11.
contra said: i am resigned to hating it
Had a potluck yesterday and got trucked on Aviations after dinner. Definitely one of my all-time favorites.
Not sure if it's been brought up in this thread yet, but I've recently started drinking Tito's Handmamde Vodka distilled in Austin Texas.
I love the stuff, I'll even drink it straight. This is from a prefered whiskey drinker, I hated vodka for the most part until I had this stuff, and it's pretty cheap if you're getting it from anywhere close to Austin.
I tried Tito's a few years ago. I think it was bought at a Trader Joe's. From what I remember it wasn't bad, but I was probably 18-19 at the time so what did I know?
I really don't know shit about fuck, I just like Jack Daniels and Tito's, other than that I'm not a liquor guy.
Take it easy, guy. There's no need to actively attempt to discredit your own opinion by saying shit like that.
apache-runner said: I just like Jack Daniels
Hey, every ingredient has a purpose. Vodka's are few and far between. I even have a bottle of sour apple Puckers in my bar somewhere.
youknowlarry said: I'm not a vodka drinker at all, but I have to keep some around for the dummies that drink it. The only kind I have is a handle of Tito's tucked away under my bar.
Here's some Tito's fat-washed in bacon fat as an added bonus:
I love Bloody's Larry, how does one fat-wash vodka in bacon fat? I'd like to try it.
First, you have to find a really good, smoky bacon. The more the smoke, the better, since that's the main flavor that's going to come out. If you just get store brand crap from your local freezer section the solution will come out salty and unappealing. I think I spent $15/pound on the bacon I used, to give you a starting point. Just go to a butcher and smell all their bacon. Take whatever is smokiest.
Then you gotta cook your bacon. I would recommend you cook it in a way that makes it easiest to collect grease (obviously). I cooked mine on a griddle that drains into a grease trough. For 8 oz of vodka, you're going to need about 0.5 oz of liquid fat (three thick pieces should yield that).
Once you have your fat, throw it into a mason jar along with your vodka, give it a shake, and let it sit for four hours out on your counter. After the four hours are up, throw it in the freezer for two hours. After two hours in the chiller the fat will have solidified at the top of the vodka. Take a spoon, break through the top layer of fat, and fine (through a cheesecloth even) the liquid into another container. The idea is to have vodka that tastes like bacon smoke, not vodka with bacon fat floating around in it.
From there, use it however you see fit. If you want a recipe for my Bloody Mary mix, I can post that too. But I've found that people are pretty defensive about their personal Bloody Mary's; much like their momma's meatloaf, no one else's stacks up.
Happy Mint Julep Day, fellow alcoholics!
Bust out the bourbon, crushed ice, and give your mint a good spank on the ass. Who has a good recipe?
Here is the one I've used for years for our Derby Mint Juleps
Put 4 Shots of bourbon in a bowl then add 40 fresh mint leaves and toss it in the fridge. The longer you let it sit, the better. I often let it sit over night but if you just have an hour of so you'll be fine.
While the mint "marinates" make a cup of simple syrup (1 cup Sugar boiled in one cup of water). Toss that in the fridge to cool as well.
Lay out a couple of paper towels and pull the mint leaves out of the bowl and place on the paper towel. Roll the towel up with and wring out the bourbon that the leaves have soaked up back into the bowl. Repeat several times.
Add the 4 shots to 6 cups of bourbon, add the 1 cup of simple syrup and put in the fridge to cool.
Place a couple of fresh mint leaves in the bottom of a glass and muddle then fill to the brim with ice, we like to swing by Sonic and buy a bag of their ice. Pour the mix over ice and enjoy.
Or you can buy a bottle of this
When I got to Kentucky to visit my grandparents I usually pick up a bottle or two and bring them home. It's very good just over ice... They claim they only sell it in Kentucky, but I'm sure you could get a liquor store to order you a bottle or buy one online.
I have tried this Julep marinade you speak of. It doesn't appeal to me because the alcohol strips out the chlorophyll from the leaves, which gives it a bitter twang on the finish.
Here's how I made mine tonight.
2 oz bourbon
3/8 oz rich syrup (2:1 sugar and water)
3 mint sprigs
Put syrup in bottom of glass. Take handful of mint leaves and give it a good, hard spank between your palms to release aromatics. Place leaves in bottom of glass. Fill glass halfway with crushed ice and one ounce of bourbon. Stir until everything is well incorporated. Add the rest of the bourbon and ice. Float of cognac on the top is optional if you're feeling extra ostentatious.
I like Vodka...I remember having a short post about Russian Standard Platinum, which is one of the cleanest, flavorless, and smoothest Vodka I've tried. I used to be a Belvedere and Goose drinker, but after discovering Tito's it's the best bang for the buck. Handle for $30, best price I found.
If I get some time, I'll try some smokey Vodka in a Bloody Mary. I tried some different mixes, but I like this one that's pre-made:
It has some density to it vs other ones are watered down...not watered down, but watery/less dense. This one, to me just has great flavor all mixed in. I still add some Tabasco, red pepper flakes, and lime to taste though.
Also have some Knob Creek to try in a Mint Julep.
As far as mixes go, the Dr. Swami & Bone Daddy's line is pretty decent. Obviously freshly made is better than not, but it's good in a pinch.
Sister's BF brought back some Żubrówka from Poland. It's quite delicious with apple juice.
Made some Sangria and even invented (I think) an Aviation variant for Father's Day over the weekend.
Flight School Fizz
2 oz Beefeater gin
3/4 oz lemon juice
1/2 oz maraschino liqueur
1/4 oz creme de violette
1/4 oz rich simply syrup (2:1 sugar and water)
Shake on ice. Strain over ice in a collins glass. Top with lavender soda.
Also, happy national Martini Day. (the liquor holidays are piling up)
Anybody in here (specifically you northern California folk) have a chance to try Uncle Val's gin? Fairly new offering from 35 Maple Street. I keep hearing really fantastic things about it, and now I'm obsessing over finding a bottle.
i'm going to try your bacon vodka thing soon
You jonesin' for a bacon Bloody Mary? Or you just like to have bacon-flavored ingredients lying around because it's fucking manly.
i'm not a big bloody mary fan, so i guess it's the latter.
Well in that case, if you want to make a drink, just think "breakfast". Lemon juice, maple syrup, chocolate (creme de cacao or chocolate bitters), berries, cherries, eggs...
Shouldn't be too difficult. The slight smoke in the vodka is pretty intoxicating.
The Monocle (named so because my friend said she felt aristocratic while drinking it)
2 oz Flor de Caña Extra Dry
1 oz Lillet blanc
1/3 oz Marie Brizard creme de cacao (white)
1 dash Regan's orange bitters
1 dash Bittermens Xocolatl Mole bitters
Stir with ice. Strain into a chilled coupe. Garnish with a quarter-sized lemon twist over top.
Did a bit of shopping in Germany and London. YAY. #boozytheclown
Poor Euros and your shit tequila selection :(
Dude....I've spent quite some time in England and I have to say, I'm amazed they have Patron at all.
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