What are you drinking?
What are you drinking?
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Post #211 - March 31st, 2010, 5:29 amJayz wrote:I'm drinking a version of the Jack and Coke. It's the Bacardi and Pepsi. I typically use half a can of pepsi and a shot or two of Bacardi clear rum (clear rum is the key) with a splash of fresh lime juice. It's very smooth compared to a Jack and Coke. You'll actually enjoy this if a J+C makes you cringe.
What you are actually drinking is a bastardization of the Cuba Libre, which is Coke, Rum (cuban style un-aged -- though typically it is made with Puerto Rican styles like the Bacardi) and lime.
SSDDHe was constantly reminded of how startlingly different a place the world was when viewed from a point only three feet to the left.
Deepdish Pizza = Casserole
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Post #212 - March 31st, 2010, 6:16 amgleam wrote:Hey Jim, what's your approximate recipe? How many pineapples to how much vodka? Any other ingredients?
My first try at it,
(1) bottle of Grey Goose, and (1) pineapple, cored, and cut into rings. No other ingredients.
This batch is almost gone
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Post #213 - March 31st, 2010, 7:14 amThis is more "what was I drinking"...to celebrate closing on our new home, Mr. X and I enjoyed a bottle of Moet & Chandon last night.-Mary
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Post #214 - March 31st, 2010, 7:22 amThe GP wrote:This is more "what was I drinking"...to celebrate closing on our new home, Mr. X and I enjoyed a bottle of Moet & Chandon last night.
congrats mary, a whole bottle, I like your style.
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Post #215 - March 31st, 2010, 7:31 amjimswside wrote: congrats mary, a whole bottle, I like your style.
Gosh, Jim, you make it sound like finishing a bottle of champagne or wine is a bad thing....
-Mary
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Post #216 - March 31st, 2010, 7:37 amThe GP wrote:jimswside wrote: congrats mary, a whole bottle, I like your style.
Gosh, Jim, you make it sound like finishing a bottle of champagne or wine is a bad thing....
heck no, although I am not a wine or champagne drinker, it sounds like a great way to celebrate.
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Post #217 - March 31st, 2010, 1:55 pmThe GP wrote:Gosh, Jim, you make it sound like finishing a bottle of champagne or wine is a bad thing....
Not finishing it would be a bad thing.
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Post #218 - March 31st, 2010, 7:21 pmThe GP wrote:This is more "what was I drinking"...to celebrate closing on our new home, Mr. X and I enjoyed a bottle of Moet & Chandon last night.
congrats!! Definitely an occasion worth celebrating with bubbly!!!"Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #219 - March 31st, 2010, 7:48 pmThe warm weather calls for tequila. Made some summery margaritas (hibiscus syrup in lieu of Cointreau) with Herradura Reposado. Added some homemade habanero-lime bitters to mine while the missus got a touch of St. Germain in hers.
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Post #220 - April 1st, 2010, 8:52 amRecipe for those delicious sounding habanero-lime bitters, please!!!
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Post #221 - April 1st, 2010, 9:39 amjsagoff wrote:Recipe for those delicious sounding habanero-lime bitters, please!!!
Oh yes please, that sounds great and I do need to find things to do with the big freezer bag of habs I still have left over from my garden last year. Man does not live by jerk chicken alone (though remind me to post about my homebrewed habanero stout in a few weeks or a month when I've got it bottled)Ronnie said I should probably tell you guys about my website so
Hey I have a website.
http://www.sandwichtribunal.com
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Post #222 - April 1st, 2010, 1:16 pmThe Habanero-Lime Bitters came out of an attempt at Charles Baker's Hellfire Bitters from A Gentleman's Companion*...at the time, we couldn't get our hands on cinchona/quinine, so upped the amount of lime peel & pith. This produced a noticeable lime flavor, such that I don't think of them as Hellfire bitters, but Habanero-Lime bitters.
Freshly toasted chocolate habaneros were the pepper of choice. While I don't have any notes from the process, I believe it was close to this recipe found on Art of Drink.
Ingredients
2 Cups Very Hot Chiles
2 Tbsp Molasses
2 Cups Vodka
2 Limes (Quartered)
½ tsp Cinchona Bark Powder
8 Allspice Berries, Crushed
Blend all ingredients. Age in a sterile container for two weeks. Store in a cool/dark place. Shake daily. Strain through cheese cloth. Bottle.
ETA: For the Vodka, Tito's worked just fine.
*Here is the text from Baker...as with much of his work, not very helpful as a modern recipe.This Hell-Fire Bitters is an excellent cooking and seasoning sauce for
fish, salads, soups and meets, when mixed half-and-half with strained
lime juice and stood for 2 wks, in an uncovered bottle, before
using--a fact which has been disclosed in Volume I.
Pound up 2 cups of scarlet round bird peppers, or small chilis or
cayenne peppers. Put in a saucepan with 1 cup of tart white wine;
summer up once and turn everything into a pint jar, add 1 cup of
cognac brandy and seal jar tight. Let steep for 14 days, strain
through several thicknesses of cloth and bottle for use. When used
solely for seasoning food, put everything through a fine sieve. These
peppers have a vast amount of flavour in their scarlet skin and flesh,
entirely aside from the intense heat of their oils. Seeds for their
home growth in ordinary window boxes, flower pots, or rusty tin cans!,
may be bought at any half-way seed store.
If no fresh peppers are possible simply stir 1/4 oz of ground cayenne
pepper into the wine-brandy mix. Claret and brandy, claret alone,
sherry and brandy, sherry alone, and brandy alone, are also authentic
steeping fluids. Actually it is not a "bitters" at all unless a
little cinchona bark is add--and 1/2 drachm or so is plenty, strained
out at the last along with the pepper pods.
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Post #223 - April 3rd, 2010, 3:21 pmtempelton rye rocks, coke cola shooters
philw bbq cbj for kcbs &M.I.M. carolina pit masters
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Post #224 - April 4th, 2010, 11:38 amBluegrass Brewing Company - American Pale Ale
BBC - Scotch AleI hate kettle cooked chips. It takes too much effort to crunch through them.
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Post #225 - April 4th, 2010, 12:26 pmMagic Hat #9...it's made for days like today.
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Post #226 - April 4th, 2010, 1:57 pmcuervo 1800 silver, star-anise infused red wine syrup, fresh lemon juice. Shaken and served up. Whoa! Great stuff!...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
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Post #227 - April 4th, 2010, 2:05 pmKennyz wrote:cuervo 1800 silver, star-anise infused red wine syrup, fresh lemon juice. Shaken and served up. Whoa! Great stuff!
that sounds FABULOUS!! I copied that onto my running recipe page as Kenny's Kocktail
"Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #228 - April 4th, 2010, 2:12 pmboudreaulicious wrote:Kennyz wrote:cuervo 1800 silver, star-anise infused red wine syrup, fresh lemon juice. Shaken and served up. Whoa! Great stuff!
that sounds FABULOUS!! I copied that onto my running recipe page as Kenny's Kocktail
Thanks Jen. I was trying to think of name - that'll work
Unfortunately, I probably won't have this often, as it's not every day that I have star-anise infused red wine syrup lying around the house. Just happens that I poached some pears yesterday, so it was then easy to reduce the liquid to a syrup....defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
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Post #229 - April 4th, 2010, 6:04 pmsaw that post as well--I think that drink is incentive enough to bottle the syrup when you have the chance to keep it on hand!!"Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #230 - April 4th, 2010, 7:36 pmnot tonight(drank too many Millers), my bro in law gave me bottles of Chivas, and Crown Royal.... gonna be a good week.
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Post #231 - April 5th, 2010, 8:19 amKenny, you forgot the first rule of cocktail invention -- you have to name your drink!
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Post #232 - April 6th, 2010, 9:00 pmOld Potrero 18th Century Style American Whiskey. It's 100% Rye, but not technically 'Rye' (aged in toasted, but not charred, oak). 126 proof, but drinks like it's not a hair over 100.
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Post #233 - April 7th, 2010, 3:32 pmThis may be cheating, since I'm not technically drinking at the moment, but I started my first-ever batch of Tequila Por Mi Amante last night, and I couldn't be more excited. Now for the tough part -- waiting three weeks.
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Post #234 - April 7th, 2010, 10:01 pmLebanese Arak, can't remember the make.
Poison to some, mother's milk to others."By the fig, the olive..." Surat Al-Teen, Mecca 95:1"
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Post #235 - April 15th, 2010, 7:28 pmI've actually been drinking that old bitter cocktail, Rusty Nail. It's bitter, but after a couple, it goes down smoothly. For some reason and out of all places, http://www.chicagostripclublist.com had an article on the Rusty's come back.
If I can't find a good rusty nail, I'll usually just opt for this really sweet white wine from Kuhl that I pick up in Milwaukee near the old downtown district. I'm not even sure if you would call it a Riesling or not, but it is truly sweet.
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Post #236 - April 18th, 2010, 6:03 amShots of Chivas & cans of The High Life. started around 12:30 on my deck. I was knocked out by 7:30.
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Post #237 - April 18th, 2010, 3:12 pmLast night a friend brought a bottle of Jameson to my birthday party, so I made a shooter I'd learned about at Drinks Over Dearborn -- 1 part Jameson, 1 part Domaine de Canton ginger liqueur. It's so, so tasty.
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Post #238 - April 18th, 2010, 3:18 pmjsagoff wrote:Last night a friend brought a bottle of Jameson to my birthday party, so I made a shooter I'd learned about at Drinks Over Dearborn -- 1 part Jameson, 1 part Domaine de Canton ginger liqueur. It's so, so tasty.
Nice drink. Nicer friend
"Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #239 - April 19th, 2010, 11:16 amIt's been unseasonably warm lately, which always makes my aunt reach for a gin and tonic. I'm more partial to something light and rummy on the rocks ... so I made my Two Roses Punch: ice-cold rose hip tea (no tea leaves, just rose hips), Rose's grenadine, and Bacardi silver on ice in a very tall highball glass with a thin slice of lime muddled into the ice. Goes down so easy you can have one too many of those before you've noticed.
I also like blood orange juice with San Pellegrino for a breakfast spritzer, or just cold San Pellegrino with ginger syrup and a slice of lime. The rest of the time, I'm happy looking for (and drinking) Marlborough sauvignon blancs from New Zealand that taste like nectarines and the occasional bottle of nice champagne ...
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Post #240 - April 21st, 2010, 2:54 pmI'm hooked on Unibroue's Ephemere... an ale w/ fruit, apple. I'm not a huge beer drinker, I prefer cider... but Ephemere is my beer of choice now, they serve it at The Bluebird on Damen over here in Bucktown and sell it at Whole Foods. It's really quite lovely, my husband even enjoys it!
I'm also quite hooked on Crispin ciders.
