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(Gizmodo)   The five most mathematically essential bottles of booze. Remember: Don't drink and derive   (gizmodo.com) divider line 97
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15274 clicks; posted to Main » on 07 Apr 2012 at 3:01 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-04-07 04:30:28 PM
i172.photobucket.com
 
2012-04-07 04:33:55 PM

way2slo: If your bar cannot make a Long Island Iced Tea it's not a real bar.


This
 
2012-04-07 04:35:53 PM

cptjeff: Because vodka has only one flavor of nothing


Either your tongue is broken, you haven't had much in the way of vodka, or you're being willfully dishonest.
 
2012-04-07 04:39:36 PM
Southern Comfort and OJ - a man's drink.
 
2012-04-07 04:49:31 PM

cptjeff: Drinking things that are actually tasty rather than over-sugared crap isn't just for old people. I don't think anyone who actually likes a good drink gives a shiat if fratty mcfratboy who just wants to get hammered off his ass is offended by people trying to give advice of the basics of making things that don't taste like crap.


I think both kinds of people are limiting themselves, and many of them probably just for the sake of appearances. I mean, you lose your stuffy, high-class-alcoholic cred if you drink anything with triple sec or schnapps in it, right? Only frat boys (or girls?) do that? Pfft.

Two of my favorite drinks are Sidecars and Gimlets, old timey cocktails that have been made practically since the term cocktail was invented. But I equally love Mojitos (refreshing!), White Russians, or, hell, I'll have a Fuzzy Navel too. Who doesn't love peach and orange flavor? People who act like they don't love it so that their Scotch-on-the-rocks friends don't laugh at them and evict them from the "I'm Pretending to Be Humphrey Bogart Club", that's who. I'm not going to complain that a drink is too sweet when I know I'd be happy to turn around and drink a Coca Cola, which is sweeter than any alcoholic beverage I've ever tasted. And seriously, who doesn't love Coke? Most of the world does, if I'm not mistaken.

Who cares if it tastes like fruit? Just drink it. It's tasty and it will give you a buzz.
 
2012-04-07 04:51:38 PM

Oznog: [www.toddhodes.com image 320x240][theinfosphere.org image 181x159][img.math-fail.com image 640x473]

You can't beat Futurama's booze for highbrow-humor goodness.


LOL I love Futurama XD
 
2012-04-07 04:53:20 PM

ronaprhys: Southern Comfort and OJ - a man's drink.


No "man's drink" involves SoCo.


/though I do have a bottle from the mid-50's that's interesting.
//yes, I know that the liquor doesn't age in the bottle
///but the manufacturing methods were different then, so it does taste different
////also have two bottles of Siegert's Bouquet Rum from '38, for those of you into angostura bitters.
 
2012-04-07 04:53:30 PM

kevinatilusa: Interesting methodology:

Step 1: Calculate the most commonly used liqueurs.
Step 2: Decide you don't like the results.
Step 3: Come up with a new standard.
Step 4: See if you like the results or not. If not, go to step 3.
Step 5: Call the results you like the "mathematically essential" ones.


This, in a nutshell, is what statistics are all about.
 
2012-04-07 04:54:16 PM

Zavulon: kevinatilusa: Interesting methodology:

Step 1: Calculate the most commonly used liqueurs.
Step 2: Decide you don't like the results.
Step 3: Come up with a new standard.
Step 4: See if you like the results or not. If not, go to step 3.
Step 5: Call the results you like the "mathematically essential" ones.

This, in a nutshell, is what statistics are all about.


lies, damned lies and statistics, after all
 
2012-04-07 04:54:30 PM

ronaprhys: Southern Comfort and OJ - a man's drink.


I think SoCo tastes like cherry Tylenol... but it would probably be good in OJ.
 
2012-04-07 04:54:55 PM

Quantum Apostrophe: cptjeff: If you sub out a polish vodka for a russian one in a drink no one will actually notice.

[cdn2.business2community.com image 290x566]

I think I would.


Since that has flavor, and is very tasty, it's a different case. I actually think of that more along the lines of gin, even though it isn't actually.


NorKnOAd: This guy said Hendricks is a "delicious and complex gin". It's not. The bottle even comes with a warning label telling you that this gin is not for everybody. Take the gin taste and amplify that by 10. you may as well go eat a Christmas tree.


Fail. No, it's cucumbery and flowery. If you think that's in any way a gin with assertive juniper, your palatte fails at life. Also, it sounds like you've never tasted any gin but rotgut crap.

Hitting Coffee With Drumsticks: Come to the dark side! Even our mojitos taste better! (Yes, for all my cocktail snobbery I do love mojitos too, long sweet drinks are often a better choice in the summer or with food.)


As a cocktail snob, the best mojito you'll ever drink:
Cut a lime in half and quarter the half. If you're using a small lime, use the entire thing. Put in a tall glass. Add fresh mint leaves, and pour a tablespoon of granulated (yes, really- the grit important to the muddling) sugar on top of that. Muddle everything together. Add crushed or cracked ice, nearly to fill the glass- not cubes. It affects the dilution and the temperature over time. Add in 2 oz of a aged rum. White is fine, but if it's got a little age (not a lot, you don't want a syrupy dark rum), you add a pleasant character. Stir. Top with soda.


Refreshing long drinks certainly have a place.


Hitting Coffee With Drumsticks: and the two "let's be classy and get our favorite things" splurges: Campari and St. Germain.


May I recommend:

1.5 measures gin
.5 measure St. Germain
.5 measure Lime Juice
(optional) Lime or lemon twist

Shaken and served in a cocktail glass. As far as I know, it's something I invented, and searching the internet hasn't turned up much, or at least didn't when I dreampt it up. But it's tasty. Really tasty. And it's pale green.
 
2012-04-07 05:03:28 PM

timujin: No "man's drink" involves SoCo.


/though I do have a bottle from the mid-50's that's interesting.
//yes, I know that the liquor doesn't age in the bottle
///but the manufacturing methods were different then, so it does taste different
////also have two bottles of Siegert's Bouquet Rum from '38, for those of you into angostura bitters.


A true man's drink is something that women will happily steal from you, not realize the content, and get good and drunk.

/though now that I'm married, I find that I care about that part less and the taste of the drink more
//see below for my current favorite
///mix those up, wait for the drunken girls, and then break out the "show us your titties" line. Oddly enough, it really does work

Gawdzila: I think SoCo tastes like cherry Tylenol... but it would probably be good in OJ.


Yeah - it's not particularly good solo, at least to me. But combined with OJ it's very good. My personal favorite is the Alabama Slammer as a drink. Yes, that means it's not really a slammer, but what the hell - I don't care.

2 parts SoCo
1 part Amaretto (I prefer Disarrano, but anything not cheap should work)
1 part sloe gin (which really does taste like Vicks Formula 44 mixed with ass, but is a very good mixer)
4 parts OJ
garnished with an orange slice and a cherry
 
2012-04-07 05:12:55 PM

ronaprhys: timujin: No "man's drink" involves SoCo.


/though I do have a bottle from the mid-50's that's interesting.
//yes, I know that the liquor doesn't age in the bottle
///but the manufacturing methods were different then, so it does taste different
////also have two bottles of Siegert's Bouquet Rum from '38, for those of you into angostura bitters.

A true man's drink is something that women will happily steal from you, not realize the content, and get good and drunk.

/though now that I'm married, I find that I care about that part less and the taste of the drink more
//see below for my current favorite
///mix those up, wait for the drunken girls, and then break out the "show us your titties" line. Oddly enough, it really does work

Gawdzila: I think SoCo tastes like cherry Tylenol... but it would probably be good in OJ.

Yeah - it's not particularly good solo, at least to me. But combined with OJ it's very good. My personal favorite is the Alabama Slammer as a drink. Yes, that means it's not really a slammer, but what the hell - I don't care.

2 parts SoCo
1 part Amaretto (I prefer Disarrano, but anything not cheap should work)
1 part sloe gin (which really does taste like Vicks Formula 44 mixed with ass, but is a very good mixer)
4 parts OJ
garnished with an orange slice and a cherry


As a not so single guy, I also am not so concerned about liquid panty remover. Still, I usually premix a couple of pitchers worth of cocktails when I have a party, so I'll give that one a go next time.
 
2012-04-07 05:16:39 PM

Gawdzila: I think both kinds of people are limiting themselves, and many of them probably just for the sake of appearances. I mean, you lose your stuffy, high-class-alcoholic cred if you drink anything with triple sec or schnapps in it, right? Only frat boys (or girls?) do that? Pfft.


Triple sec, or at least similar orange liqueur, is in a lot of classic cocktails. The key is using it responsibly rather than in drinks that taste like cotton candy. The two cocktails I drink most are the White Lady and the Sidecar, which are both pretty simple and actually balanced. Same drink, different base liquor.

2 oz Gin/Brandy
1 oz lemon juice
1 oz Orange Liqueur (Cointreau, triple sec, some use grand mariner)

Shaken, cocktail glass.

There's also the Dark rum version, called the XYZ, a vodka version, the Balakavina (or something like that, I don't spell well in russian), and sub lime in for lemon, and you have the actual margarita as opposed to the weird blender whatever with cranberry juice that restaurants apparently think is a margarita.

The trouble is that a lot of those fratty drinks are designed specifically to hide the flavor of liquor, which is also why so many use vodka. I actually like to balance and taste what's in my drink, for some odd reason. Am I limiting myself? I don't think so. Just like I don't think that not eating McDonalds hamburgers is limiting myself. It's crap, and I don't see the need to defend it. If you want to eat crap, fine. It's not my business. But don't pretend that it's anything else.

What many sometimes miss in this conversation is that there are those of us who don't care so much about the buzz. We don't drink to get drunk. We drink because the things we drink are tasty. The buzz is a pleasant side effect, but the intoxication is not an end in itself. In today's culture, that position seems to be a minority, and many haven't even been exposed to the concept. Regardless, we're out there. Given the choice between water and a crappy light beer, I'll often drink water. But the population that goes through a 30 pack of coors in a night would never understand that. That's the population I'm deriding.


timujin: cptjeff: Because vodka has only one flavor of nothing

Either your tongue is broken, you haven't had much in the way of vodka, or you're being willfully dishonest.


Deliberately oversimplifying. Yes, there are some minor differences, mostly in texture. Sometimes there is real flavor, but mostly it just tastes like distilled grain, no matter the price tag or maker. But that's gonna get lost in all but the most basic of cocktails (by which I mean minimal mixers, not ease of making- ie, you'll get a lot more of the subtlety in a stalini (a term, not mine, I like for vodka martini the preserves both the spirit of the drink and the english language) than a screwdriver. As somebody who likes flavor, it's really not worth the trouble to me. I want a spirit that contributes something to the drink and isn't just present for alcoholic punch. I maintain that virtually any drink made with vodka can be made better with something else. The only exceptions would be in mixtures of two liqueurs in a delicate flavor balance that needs a base to keep the drink from becoming too sweet. Vodka is useful there.
 
2012-04-07 05:17:16 PM
Equilibrist:
Good to see Bulliets getting the nod. That is some tasty Bourbon.

I'm rather partial to Woodford Reserve, but as Bulleit comes up in every bourbon/scotch/whiskey/drinking in general thread around here, I'm going to have to slip down to the store and try it out.

Nice of them to recommend a rye (Templeton) that you can buy in exactly two states, plus NYC and San Francisco. It's also a little sweeter than I like, so I would recommend Russell's Reserve.
 
2012-04-07 05:17:16 PM
I've been mixing hot water, Black velvet and Benadryl lately. It's a good way to get some sleep with a head cold. It's not like I can taste it anyway.
 
2012-04-07 05:18:07 PM

ronaprhys: A true man's drink is something that women will happily steal from you, not realize the content, and get good and drunk.


Oh, also, for this purpose (and in total disagreement with the article). Fill a highball with ice, pour in Three Olives or Van Gogh coffee flavored vodka to about an inch below the rim, add another half inch of Bailey's. It tastes like an iced latte and hits like a sledgehammer.


/1 part peppermint schnaps, two parts Baileys
//though schnaps does bad things to me these days
///tastes like an Andes Mint.
////very, very dangerous.
 
2012-04-07 05:18:38 PM

Gawdzila: cptjeff: Drinking things that are actually tasty rather than over-sugared crap isn't just for old people. I don't think anyone who actually likes a good drink gives a shiat if fratty mcfratboy who just wants to get hammered off his ass is offended by people trying to give advice of the basics of making things that don't taste like crap.

I think both kinds of people are limiting themselves, and many of them probably just for the sake of appearances. I mean, you lose your stuffy, high-class-alcoholic cred if you drink anything with triple sec or schnapps in it, right? Only frat boys (or girls?) do that? Pfft.

Two of my favorite drinks are Sidecars and Gimlets, old timey cocktails that have been made practically since the term cocktail was invented. But I equally love Mojitos (refreshing!), White Russians, or, hell, I'll have a Fuzzy Navel too. Who doesn't love peach and orange flavor? People who act like they don't love it so that their Scotch-on-the-rocks friends don't laugh at them and evict them from the "I'm Pretending to Be Humphrey Bogart Club", that's who. I'm not going to complain that a drink is too sweet when I know I'd be happy to turn around and drink a Coca Cola, which is sweeter than any alcoholic beverage I've ever tasted. And seriously, who doesn't love Coke? Most of the world does, if I'm not mistaken.

Who cares if it tastes like fruit? Just drink it. It's tasty and it will give you a buzz.

Real

booze snobs wouldn't dare befoul their precious Scotch with something so vulgar as an ice cube.
 
2012-04-07 05:21:13 PM
For those who are REALLY bad at math...

www.thedailygreen.com
/Hot
//Real place. They need a pyramid logo.
 
2012-04-07 05:22:28 PM

Hitting Coffee With Drumsticks: Gawdzila: cptjeff: Drinking things that are actually tasty rather than over-sugared crap isn't just for old people. I don't think anyone who actually likes a good drink gives a shiat if fratty mcfratboy who just wants to get hammered off his ass is offended by people trying to give advice of the basics of making things that don't taste like crap.

I think both kinds of people are limiting themselves, and many of them probably just for the sake of appearances. I mean, you lose your stuffy, high-class-alcoholic cred if you drink anything with triple sec or schnapps in it, right? Only frat boys (or girls?) do that? Pfft.

Two of my favorite drinks are Sidecars and Gimlets, old timey cocktails that have been made practically since the term cocktail was invented. But I equally love Mojitos (refreshing!), White Russians, or, hell, I'll have a Fuzzy Navel too. Who doesn't love peach and orange flavor? People who act like they don't love it so that their Scotch-on-the-rocks friends don't laugh at them and evict them from the "I'm Pretending to Be Humphrey Bogart Club", that's who. I'm not going to complain that a drink is too sweet when I know I'd be happy to turn around and drink a Coca Cola, which is sweeter than any alcoholic beverage I've ever tasted. And seriously, who doesn't love Coke? Most of the world does, if I'm not mistaken.

Who cares if it tastes like fruit? Just drink it. It's tasty and it will give you a buzz.

Real booze snobs wouldn't dare befoul their precious Scotch with something so vulgar as an ice cube.


Eh, some of 'em need a bit of dilution to bring out the flavors, and an ice cube isn't a bad way to do that. But as a general rule, you're right. Nice whiskys (and brandies) should be drunken straight.
 
2012-04-07 05:25:17 PM

cptjeff: But that's gonna get lost in all but the most basic of cocktails


I have to disagree. My girlfriend loves cosmopolitans and makes a hell of a good one. She's made them with all kinds of vodka, but the best one is that Crystal Skull crap. I think it's because it has a "harsh" enough taste that it stands up to the other ingredients rather than just disappearing into the background.

The same thing is true when making a whiskey sour. I made one with Jameson one day and god it was awful. Makers or Jack work because they have a strong enough flavor to stand up to the "sour."
 
2012-04-07 05:27:15 PM

Hitting Coffee With Drumsticks: Real booze snobs wouldn't dare befoul their precious Scotch with something so vulgar as an ice cube.


But you should add a dash of water.

Especially with something like McCallan cask strength... whew.
 
2012-04-07 05:27:34 PM
Angostura bitters are essential for any bar not only for the cocktails.....but also mixed with soda for delicate tummies the day after.
 
2012-04-07 05:29:42 PM
Done and done. The drink that stands out when I see that list, the only one I can recognise how to make with those five items, is the wonderful Manhattan.

Forget the Canadian whiskey; I prefer mine with bourbon. The article makes a good point that Bulleit has rye (didn't know that, but DID know that Beam rye is both cheap and a tasty variation on the Manhattans I used to make), and Bulleit is also one of the few American bourbons widely available in the UK that also is generally quite reasonably priced.

I think I'm going to go make a Manhattan as soon as I post this comment. Shame that I just don't have any maraschino cherries.

There is nothing like a perfectly-mixed, chilled, wonderful Manhattan that you then invite your friends to drink. I've nearly gotten girls to throw up and guys to choke trying to sample the ones I mix. Acquired taste, sure. Sublime--absolutely.

Stuff the coffee liqueur.
 
2012-04-07 05:35:44 PM

cptjeff: Hitting Coffee With Drumsticks: Gawdzila: cptjeff: Drinking things that are actually tasty rather than over-sugared crap isn't just for old people. I don't think anyone who actually likes a good drink gives a shiat if fratty mcfratboy who just wants to get hammered off his ass is offended by people trying to give advice of the basics of making things that don't taste like crap.

I think both kinds of people are limiting themselves, and many of them probably just for the sake of appearances. I mean, you lose your stuffy, high-class-alcoholic cred if you drink anything with triple sec or schnapps in it, right? Only frat boys (or girls?) do that? Pfft.

Two of my favorite drinks are Sidecars and Gimlets, old timey cocktails that have been made practically since the term cocktail was invented. But I equally love Mojitos (refreshing!), White Russians, or, hell, I'll have a Fuzzy Navel too. Who doesn't love peach and orange flavor? People who act like they don't love it so that their Scotch-on-the-rocks friends don't laugh at them and evict them from the "I'm Pretending to Be Humphrey Bogart Club", that's who. I'm not going to complain that a drink is too sweet when I know I'd be happy to turn around and drink a Coca Cola, which is sweeter than any alcoholic beverage I've ever tasted. And seriously, who doesn't love Coke? Most of the world does, if I'm not mistaken.

Who cares if it tastes like fruit? Just drink it. It's tasty and it will give you a buzz.

Real booze snobs wouldn't dare befoul their precious Scotch with something so vulgar as an ice cube.

Eh, some of 'em need a bit of dilution to bring out the flavors, and an ice cube isn't a bad way to do that. But as a general rule, you're right. Nice whiskys (and brandies) should be drunken straight.


I prefer my whisk(e)y with a single ice cube- a little bit of dilution is good (especially for rye and bourbon, which can sometimes be a bit harsh straight), and I find that knocking the temperature down a bit improves the mouthfeel. More than that and it's too watery for my taste, though. A friend of mine is a real Scotch snob, though, and was aghast at the idea of even one ice cube when I mentioned it. I get where he's coming from, and the really high-end stuff does work at room temperature, but I don't have the money to be a Scotch snob just yet.
 
2012-04-07 05:39:24 PM

Hitting Coffee With Drumsticks: Real booze snobs wouldn't dare befoul their precious Scotch with something so vulgar as an ice cube.


Heh. Well they can have it -- Scotch is by far my least favorite of any alcoholic spirit. I'd sooner drink Drano on the rocks.


timujin: /1 part peppermint schnaps, two parts Baileys
//though schnaps does bad things to me these days
///tastes like an Andes Mint.
////very, very dangerous.


At a Christmas party I made a drink that tastes similar with different ingredients. Essentially I did a White Russian but added Peppermint Schnapps (I had Khalua but no Baileys, so I couldn't do your recipe). I imagine your version has stronger flavors but it was tasty and, yes, dangerous.
 
2012-04-07 05:39:33 PM

timujin: The same thing is true when making a whiskey sour. I made one with Jameson one day and god it was awful. Makers or Jack work because they have a strong enough flavor to stand up to the "sour."


Whiskey sours are basic enough where the character of the whiskey does make a difference. You're not gonna get the subtleties, but you will get the difference between an irish whiskey (which I actually love in a sour) or a bourbon. But you're not gonna be able to tell the difference between a nice bourbon or a cheap one. That comparison doesn't relate to differences in the taste of vodka, it's like saying you'd notice the switch from vodka to gin. Yeah, that's the point I'm making. Bourbon is much sweeter and smokier than irish whiskey, which is dry and tastes like barley. Not all whiskey is the same, but for most purposes, vodka is.
 
2012-04-07 05:49:36 PM
www.demotivationalposters.org
 
2012-04-07 05:55:01 PM

mudesi: I'll just leave this here for the intelligent ones among us....

[bryonmike.com image 360x241]


In case anyone was wondering:

= x^2

13^2 - 10^2 = 169 - 100 = 69.

For a more detailed explanation on what "69" means, I refer you to the surprisingly graphic Wikipedia article of that name.

/QED
//I was told there would be no math.
 
2012-04-07 05:59:22 PM

taurusowner: A lot of vodka and a lot of coffee liquor. Sounds like a lot of bowlers.


I can abide by that
 
2012-04-07 06:01:17 PM
for those of you who want to drink like a true(retired) Savannahian-


Chatham Artillery Punch
Serves 100 (or 10 Admirals) Can(must) be reduced/halved

"This elixir possesses a pleasant, innocent, refreshing taste, while hitting like a 12-inch gun.
To all ye who partake of the Chatham: it is like a wicked combination of absinthe and everclear that goes down like a well-mixed raspberry koolade."

QFT.


Ingredients
1 lb. green tea
2 gallons cold water
3 gallons Catawba wine
1 gallon rum
1 gallon brandy
1 gallon rye whiskey
1 qt. Benedictine (optional)
5 lbs. brown sugar
2 qts. cherries
juice of three dozen oranges
juice of three dozen lemons
1 gallon gin
12 quarts of champagne


Instructions
Let the tea stand overnight in the water. Strain. Mix juices, cherries and tea (preferably in a cedar tub).
Add sugar and booze and stir. Cover container and let the punch stock gestate for a week or two, remembering to vent the CO2 . You should have 9-10 gallons of stock.

*Save and freeze ½ the cherries for dynamite fruit bombs*

When you're ready to serve, stir the stock well, add block ice and 12 quarts of chilled champagne, and stir again. It should yield about 14 gallons of punch, not counting the ice.

The good thing is you can make a full batch of the mix and freeze 2-3 qts for later operations.


Caveat Emptor.
Proceed Accordingly.


EIP if you survive.
 
2012-04-07 06:05:01 PM
MY COMPLETELY SUBJECTIVE TASTES ARE BETTER THAN YOURS
 
2012-04-07 06:42:21 PM

cptjeff: timujin: The same thing is true when making a whiskey sour. I made one with Jameson one day and god it was awful. Makers or Jack work because they have a strong enough flavor to stand up to the "sour."

Whiskey sours are basic enough where the character of the whiskey does make a difference. You're not gonna get the subtleties, but you will get the difference between an irish whiskey (which I actually love in a sour) or a bourbon. But you're not gonna be able to tell the difference between a nice bourbon or a cheap one. That comparison doesn't relate to differences in the taste of vodka, it's like saying you'd notice the switch from vodka to gin. Yeah, that's the point I'm making. Bourbon is much sweeter and smokier than irish whiskey, which is dry and tastes like barley. Not all whiskey is the same, but for most purposes, vodka is.


You'd notice if I switched from wheat to corn, potato or beet vodkas. You'd know if I switched between the aforementioned crystal skull and stoli and they're both "grain vodkas." Hell, bourbon and all the other whiskeys start off as vodka anyway. Stoli is just a rye that hasn't been barrel aged.
 
2012-04-07 07:06:56 PM

cptjeff: Triple sec, or at least similar orange liqueur, is in a lot of classic cocktails.


I know, but you know what I was getting at, don't you? This is beside the point.


cptjeff: The key is using it responsibly rather than in drinks that taste like cotton candy.


Why, what's wrong with cotton candy?
We drink sweeter things than Blue Lagoons and Cosmopolitans all the time, just without alcohol in them. Cola, or sparkling apple cider, or chocolate milk... or the juice of those sweet sweet oranges and peaches you pick from the back yard and say are better than the crappy supermarket fruit precisely because they are so sweet. Yet as soon as the stuff is capable of getting people drunk, somehow liking sweet things is girly, or juvenile, or indicative of poor, unsophisticated taste. Bah. Phooey on that nonsense.
 
2012-04-07 07:10:06 PM

Quantum Apostrophe: cptjeff: If you sub out a polish vodka for a russian one in a drink no one will actually notice.

[cdn2.business2community.com image 290x566]

I think I would.


Err... but that's a grass vodka, not just a Polish-made one.
Incidentally I hear that stuff makes an interesting cocktail when mixed with apple juice.
 
2012-04-07 07:15:43 PM

timujin: cptjeff: timujin: The same thing is true when making a whiskey sour. I made one with Jameson one day and god it was awful. Makers or Jack work because they have a strong enough flavor to stand up to the "sour."

Whiskey sours are basic enough where the character of the whiskey does make a difference. You're not gonna get the subtleties, but you will get the difference between an irish whiskey (which I actually love in a sour) or a bourbon. But you're not gonna be able to tell the difference between a nice bourbon or a cheap one. That comparison doesn't relate to differences in the taste of vodka, it's like saying you'd notice the switch from vodka to gin. Yeah, that's the point I'm making. Bourbon is much sweeter and smokier than irish whiskey, which is dry and tastes like barley. Not all whiskey is the same, but for most purposes, vodka is.

You'd notice if I switched from wheat to corn, potato or beet vodkas. You'd know if I switched between the aforementioned crystal skull and stoli and they're both "grain vodkas." Hell, bourbon and all the other whiskeys start off as vodka anyway. Stoli is just a rye that hasn't been barrel aged.


Not quite. Vodkas are distilled almost to the point that they're pure alcohol (95 percent is as high as you can go), then cut with water. Whisk(e)y, OTOH, is generally distilled less than that, so more of the flavors of the initial mash remain: in fact, by law bourbon can't be distilled over 160 proof, and single malt Scotch is distilled to even lower proof. Granted, blended whisk(e)y will be cut with neutral grain spirits, and Irish whiskey distills up the wazoo as well. Which is why it has less flavor.

Unaged whiskey does exist: moonshine, or "white dog". Generally it tastes like ultra-alcoholic cornbread, and not really like vodka at all.
 
2012-04-07 07:16:25 PM
Your alcohol preferences are comical and are no match for mine. This is probably because of my superior genetics and inherent flaws in your personal character.
 
2012-04-07 08:21:50 PM
I used to have a mnemonic for what goes in a bar's speed rack in what order when I was in beverage selection class, but I don't remember it anymore (some mnemonic.)
 
2012-04-07 09:50:54 PM
Teh boobys on TFA says it all ...

I have about 40 single malts in the house, a few other whiskies and whiskeys, plus 5-6 other random kinds of booze Mrs PH procured for making cocktails at parties
 
2012-04-07 09:58:36 PM

Hitting Coffee With Drumsticks: timujin: cptjeff: timujin: The same thing is true when making a whiskey sour. I made one with Jameson one day and god it was awful. Makers or Jack work because they have a strong enough flavor to stand up to the "sour."

Whiskey sours are basic enough where the character of the whiskey does make a difference. You're not gonna get the subtleties, but you will get the difference between an irish whiskey (which I actually love in a sour) or a bourbon. But you're not gonna be able to tell the difference between a nice bourbon or a cheap one. That comparison doesn't relate to differences in the taste of vodka, it's like saying you'd notice the switch from vodka to gin. Yeah, that's the point I'm making. Bourbon is much sweeter and smokier than irish whiskey, which is dry and tastes like barley. Not all whiskey is the same, but for most purposes, vodka is.

You'd notice if I switched from wheat to corn, potato or beet vodkas. You'd know if I switched between the aforementioned crystal skull and stoli and they're both "grain vodkas." Hell, bourbon and all the other whiskeys start off as vodka anyway. Stoli is just a rye that hasn't been barrel aged.

Not quite. Vodkas are distilled almost to the point that they're pure alcohol (95 percent is as high as you can go), then cut with water. Whisk(e)y, OTOH, is generally distilled less than that, so more of the flavors of the initial mash remain: in fact, by law bourbon can't be distilled over 160 proof, and single malt Scotch is distilled to even lower proof. Granted, blended whisk(e)y will be cut with neutral grain spirits, and Irish whiskey distills up the wazoo as well. Which is why it has less flavor.

Unaged whiskey does exist: moonshine, or "white dog". Generally it tastes like ultra-alcoholic cornbread, and not really like vodka at all.


Single malt scotch is made in small batches and double distilled (with a few exceptions) ... the spirit that goes into the barrels for aging is about 67.5 ABV = 135 proof. Irish single malts are triple distilled and have less flavour, but this results in a higher starting ABV and a quicker aging process; it's cheaper.

Blended scotch whisky is not blended with grain spirit, it's blended with what we call grain whisky, made from unmalted barley and distilled using a continuous tower - by law, to be called whisky, it must be aged - minimum for a malt is 5 years, IIRC it's 3 years for grain. The grain whisky by itself is quite similar to a bourbon. Nearly all of it goes for blending, but you can buy some single grain whiskies - I have a bottle of Cameron Brig for educational purposes at whisky tasting parties.

To be a total heathen, I also have a bottle of 10 yo Suntory Yamazaki single malt - it's quite obviously not scotch, but it's better than you'd expect. Appeals to the bourbon drinker palette. The Japanese are passionate about their scotch, and they've been good custodians of the Scottish distilleries they have bought, e.g. Bowmore.
 
2012-04-07 11:14:06 PM

elvisaintdead: for those of you who want to drink like a true(retired) Savannahian-


Chatham Artillery Punch
Serves 100 (or 10 Admirals) Can(must) be reduced/halved

"This elixir possesses a pleasant, innocent, refreshing taste, while hitting like a 12-inch gun.
To all ye who partake of the Chatham: it is like a wicked combination of absinthe and everclear that goes down like a well-mixed raspberry koolade."
QFT.


Ingredients
1 lb. green tea
2 gallons cold water
3 gallons Catawba wine
1 gallon rum
1 gallon brandy
1 gallon rye whiskey
1 qt. Benedictine (optional)
5 lbs. brown sugar
2 qts. cherries
juice of three dozen oranges
juice of three dozen lemons
1 gallon gin
12 quarts of champagne


Instructions
Let the tea stand overnight in the water. Strain. Mix juices, cherries and tea (preferably in a cedar tub).
Add sugar and booze and stir. Cover container and let the punch stock gestate for a week or two, remembering to vent the CO2 . You should have 9-10 gallons of stock.

*Save and freeze ½ the cherries for dynamite fruit bombs*

When you're ready to serve, stir the stock well, add block ice and 12 quarts of chilled champagne, and stir again. It should yield about 14 gallons of punch, not counting the ice.

The good thing is you can make a full batch of the mix and freeze 2-3 qts for later operations.


Caveat Emptor.
Proceed Accordingly.


EIP if you survive.


Dear God in Heaven...

That punch sounds positively lethal. ...Dammit, now I have to try it at my next party.

/The liver is evil...it must be punished...
 
2012-04-07 11:36:01 PM
www.choosy-beggars.com
 
2012-04-07 11:36:35 PM
www.hrwiki.org
 
2012-04-08 02:37:00 AM

timujin: Five bottles? Five???

I have a twice that many bottles on my second bar, the one that's just for single liquor drinks.

/and at least four times that many on the other one
//I sound drunk


Goddamnit, I have five rums alone. Four single-malts. Vintage ports in the cellar. Vodka made by farking Russians, not dickhead celebrities. An ancient bottle of something yellow with a dead worm in it. Three bitters, including the deliciously daunting Fernet-Branca, which as far as I can tell, Dr. Mengele used as a farking disinfectant.

Cloves, fresh nutmeg... hell, I peel my own zest. I take pride in making...properly...about 20 cocktails from memory and more on demand.

In summer, I gravitate toward ginny gin, a dash of Limoncello, lots of cracked ice and a chick with a firm ass.

If I have to go the way of all aging angry white guys into "get off my lawn" territory, at least when I finally gun down some punk for sassing me or wearing stupid pants, I'll be drunk on decent liquor.

/coffee liqueur...not decent.

//goddammit.

///I watched with my kid the pilot episode of Futurama three hours ago in which "Olde Fortran" appeared...weird.
 
2012-04-08 02:41:24 AM

findthefish: Angostura bitters are essential for any bar not only for the cocktails.....but also mixed with soda for delicate tummies the day after.


I put it in ginger ale regularly just because I like it.

Peychaud's...meh, some of 'em are a little too candied for me, but then I make a cocktail with rosemary in it, so I definitely skew to savoury over sweet.
 
2012-04-08 02:45:27 AM

Lostkacz: [www.choosy-beggars.com image 550x801]


Arrr...it be th' Kraken, eh?
 
2012-04-08 02:51:05 AM

delathi: ladyfortuna: Weaver95: I am the reason the rum is gone.

No, I am.

My rum is gone


Sorry...
 
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