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Oak Liquor Cabinet on the southbound side of 183 between McNeil and Oak Knoll, dude has a lot of stuff you can't find elsewhere. For the less rare items, I like Total Wine.
What are u sippin on? VOL.......cheers
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Somebody point me toward a good beginner scotch in the 50-75$ range if that's possible.
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Try this Buffalo Trace bourbon for $30 -- a little bit sweet and tasty
Another helpful link -- http://gearpatrol.com/2016/10/21/best-scotch-under-100/
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^^^^ Thanks,I will definitely check out some of those on that list.
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Just to be clear, Buffalo Trace is Bourbon not scotch. It's decent, but the price has steadily gone up bringing its value down. It's venturing close to Eagle Rare prices, which is definitely more worth the money.
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Im definitely familiar with Buffalo Trace and most bourbons.Havent seen a price increase here,I know of at least two bars where it serves as the well bourbon and is very cheap.It can also be had for 25$ or so a bottle at most places.
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my love for Gin has shifted me towards martinis
never realized how great they are...but unsure of what the different variations of martinis to order.
how do yall drink it?
never realized how great they are...but unsure of what the different variations of martinis to order.
how do yall drink it?
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Nothing better than the classic dry martini with extra olives
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You can get it dirty which just adds the liquid from the olive jar.A vesper is the way I drink them usually,which substitutes the vermouth for vodka and adds Lillet.Not sure if that's technically a martini though.
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View media item 2342072
Pre-Gaming before the Kentucky game tonight.Very good to be relatively cheap.
Pre-Gaming before the Kentucky game tonight.Very good to be relatively cheap.
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https://www.thespruce.com/essential-gin-cocktails-760133
Martinis are great but if you like gin, there are a couple of other great cocktails that use gin. The Martini and Negroni use Gin+vermouth+aromatics formula but most gin cocktails involve citrus juice.
If you make the citrus based cocktails, get a hand operated citrus press, it's easy to use and fresh citrus juice will impress anyone for whom you make drinks.
As far as martinis are concerned, I usually go with 2 oz gin, 1/2 oz white vermouth and 1/2 oz red vermouth. If I have very smooth gin than I like the very dry 6:1 gin and vermouth ratio. If it has more vermouth in it, citrus zest is the way to go for the garnish. When you have it dry, olives are a better garnish.
Technically it is not but it tastes great. I believe that Ian Fleming invented the cocktail in his mind specifically for his character to drink. Also because a Vesper has the citrusy Lillet and because you want it extra cold, it makes since to shake it. While you really don't want to shake a traditional, gin only, martini.
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^^^^ Ahhh thanks for the info,Bond drinks them? I picked them up from a hipster bar,where everyone drinks ,vespers,pimm's cups,and side cars.
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Had Tito's vodka last night with cranberry. I don't think I've had a vodka that was so smooth before.
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Out of curiosity, where do you live? Here in Texas the prices of all the Buffalo Trace bourbons has risen here over the past 5 years. Consider yourself lucky if the prices aren't increasing in your area. There's one store I go to that has seen a minimal increase, other than that everybody is taking full advantage of its scarcity.
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I was in FL this past Christmas and my cousin told me the price of Buffalo Trace and how rare it is.
Grateful my local NYC spot always has it for $30.
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I'm writing a book about cocktails and history, specifically American History from Colonial times to prohibition.
Most cocktails originated in America or they were made by Americans living abroad like the sidecar or the original Daiquiris. The Pimm's Cup is entirely of British origin though. The Martini was created in the 1870's in the United States when vermouth became widely available here. It very quickly became popular among the British upper class.
The original American version had a lot of vermouth in it, usually a 2:1 ratio or even a 1:1 ratio of gin to vermouth. I suspect that because the British aristocracy had access to better gin they made it increasingly drier and drier until we get to Winston Churchill insisting on having a glass of gin stirred with ice and before sipping it he would make a bow towards France (where a lot of vermouth is made) although he did still insist on having a vermouth infused olive in his glass of gin.
It was out of that back drop that the British aristocrat and intel agent, Ian Fleming, wrote Casino Royale in 1953 and had James Bond order a Vesper which previously didn't exist.
Generally, you stir a cocktail if all of its ingredients are alcoholic so Martinis, Manhattans, Negronis, Old Fashions get stirred. If your cocktail has any non alcoholic liquids like juice or cream or egg in it, then you should shake it. Technically you should not shake a Vesper but because you want it extremely cold and you the Lillet adds a citrus taste, it makes sense to shake that drink.
BTW, next time you're at that hipster bar ask for a Ramos Gin Fizz, since that drink requires eggs, cream and orange blossom water you can see if they are pretending or if they are a real craft cocktail bar.
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^ good looks.
i guess im gonna have to try all my martini options and see which best suits me.
knowing my preferences dry with olives seems to be the move.
i guess im gonna have to try all my martini options and see which best suits me.
knowing my preferences dry with olives seems to be the move.
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i have never had a martini.
how much am i missing.
how much am i missing.
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I live in Kentucky,it's made like 45 minutes from my house,that's probably some of the reason,that and alcohol in general here being super cheap.
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Damn, that's gotta be nice. Odds are definitely in your favor to pick up Pappy and any other more difficult to obtain bourbon from their line. You been to the distillery?
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if you like gin you should try it.
there's a lot of different ways to drink a martini too...
i'm hooked now. had a couple last night.
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Yeah I have been,Pappy and all of the "Old Rip Van Winkle" line are actually made at the Buffalo Trace distillery. I've never owned a bottle since it only releases once a year and is extremely limited.It's fairly easy to get by the drink though,but that runs into a lot of money.If you're in Texas and want to try some,a place in Austin called The Blackheart supposed to have one of the best bourbon collections in the country,they may have some.
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I actually am in Austin and have been to Blackheart on a few occasions to see a friend's band play, but wasn't aware of their bourbon collection (front bar was packed so I hit the one of the back patio and just got beers). I have encountered 15 and 20 year Pappy elsewhere at Punch Bowl Social in the Domain, wasn't up for dropping $25 a shot though.
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The first few times that you drink a Martini, go very top shelf for the gin and for the vermouth.
Gin is the opposite of Whiskey or Brandy, you actually can go backward in quality the more you drink it and enjoy it just as much.
Drink Henricks, Nolets or 50 Pound gin when you're new to it and as you get hooked on it, then you can downgrade a bit to stuff like Tanquary and Beef Eater.
Also, keep in mind that the flavor of the gin can vary a lot from brand to brand. Essentially, gin is an unsweetened liqueur that is made by infusing grain alcohol with Juniper Berries and any other number of botanicals. People will hate one brand and love another one because each one can taste and smell so different from the other.
BTW if you live in California: try Wilder Gin from the Ventura Distillery brand. It has a bit of juniper, blood orange peels and a mix of native and wild plants from the California wilderness. I mix it in Martinis and other spirit forward cocktails and it's smooth enough to have room temp or on the rocks with a wedge of lime. People who don't usually like gin love this brand.
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If i go to a bar what type of martini should i order?
What should i say.
A simple...humble...martini. nothing over the top.
Something respectable
What should i say.
A simple...humble...martini. nothing over the top.
Something respectable
