Mead-arita Mix It comes with a pretty pitcher, so there may be different ways of making it without buying the pitcher but like I said, I'll be trying it this summer. They can ship to Florida! There seems to be alot of laws that prevent shipping liquor out of state. Sad. But they do reside in my state and I hope to convince the hubby to vacation up in the area so we can tour the meadery.
Announcement
Collapse
No announcement yet.
CS Booze Club.
Collapse
This topic is closed.
X
X
-
Okay, tried a bottle of "Layer Cake" Primitivo last night. Bought it when the store was doing a special on "Female vintners from small vineyards" sort of thing. This one is from Italy. I was dismayed when I realized it had a screw bottle cap on it, but we forged on ahead.
It was really, really nice wine. I would totally buy it again. In fact, I hope I can find it again, it was that good.
I don't know anything about wine tasting or how to describe it officially, but I know what I like. It was dry, strong, very robust and flavorful, and went great with blue cheese burgers and mesclun salad I made for supper. This wine would pair wonderfully with a good steak.
This was everything I like about a red wine.
Okay, here's a link to it. After reading the description, I'll say yeah. That's pretty accurate. It had a lot of dark, complex flavors. Yum.Last edited by RecoveringKinkoid; 03-30-2011, 02:06 PM.
Comment
-
Layer Cake is a neat company. Worldwide, focusing mainly on buying from small vineyards, and keeping the wines as focused on "place" as possible (trust me, that's a good thing).
Neat thing about Primitivo - *that* is what California Zinfandel should taste like. They're the same grape, but the Italians still treat it carefully, rather than letting the grape get overripe, then adjusting the acid and tannin balances in the winery. It's a grape I happen to like a lot. Soleto makes a great one, as well, though that's running around $14 these days.
Jester - I frequently forget that outside NYC, a lot of bartenders *don't* make classic cocktails. If you're working a non-club bar in Manhattan, or even in most parts of Brooklyn, you're expected to know how to make all versions of a classic Martini, a real Manhattan, Sidecars, an Old Fashioned, and a few others, in addition to the typical Daiquiris, Margaritas, Cosmos, and Sour Apple Cocktails (I refuse to call them Apple-tinis). We still have a core of old-timers here, as well as a rather good-sized group of hipsters who like to brag that they drink Classic Cocktails.
Comment
-
Kai is right on that, and it explains my surprise at Jester's bars not carrying it (though I get it completely).
As for Ginger Beer. When I was picking up the ginger ale (I almost never have soda in my fridge as neither my GF nor I really drink it) I was hoping to at least find some Reed's. But then I remembered my local grocery store sucks, with the only redeeming quality being a good selection of Beer. I have to hit up the beverage store nearish to where I work and hope they have large bottles (or at least 6 packs) of a good ginger drink. While I am there I'm also going to pick up a large bottle of Manhattan Special, as I haven't had any in forever.
As for those infusers. The only rums I tend to have are dark rums (I'm kinda addicted to Bacardi's Black Strap), and some times spiced, which I don't think would work so well with Lemongrass/Mint (though I'm open to suggestions). However, I'm now going to try out rum and whatever ginger drink I can find (Seriously, how was I not aware of a Dark and Stormy? I love rum and ginger, wth?).
I don't come from a bar background (My family drink wine and beer, of which I don't touch wine, and my friends mostly drink beer or abstain), however I'm finding I love both making and drinking mixed drinks and cocktails, so this thread is really helping me out
Comment
-
Thansal - grab a Mr. Boston book (or use the website). Build up a good stock of base liquor (Vodka, Gin, Bourbon, Scotch, Whisk(e)y, Rum, and Triple Sec (orange liqueur), then work on building up the liqueurs - fruits, mints, chocolate, nuts, etc. Get a jigger and a bar spout (often called a pour spout), fill an empty liquor bottle with water, and practice counting & measuring shots. Play around with recipes, and come up with a selection that you like.
There's a formula to a good drink - that's why the classics work. Learn the classics, and you'll be able to start writing your own recipes pretty quickly.
Comment
-
We have a local ginger ale which has a version that will literally leave you gasping for breath. Blenheim's number four, made right here in South Carolina. I don't know where they ship to. But if you can get a bottle of the number four (with the bright pink cap), throw some spiced dark rum in there, and then sink an Atomic Fireball in there for shock value, you will have made the Kink's very own "Atomic", a summer drink guaranteed to simultaneously cool you off and burn you to a crisp.
Blenheim's "red cap" as they call it is so spicy that when you pop the cap and raise it to your lips, you'll start coughing before you even make contact. No lie. AWESOME.Last edited by RecoveringKinkoid; 03-30-2011, 06:10 PM.
Comment
-
Quoth RecoveringKinkoid View PostI was dismayed when I realized it had a screw bottle cap on it, but we forged on ahead.
Quoth RecoveringKinkoid View PostI don't know anything about wine tasting or how to describe it officially, but I know what I like. It was dry, strong, very robust and flavorful, and went great with blue cheese burgers and mesclun salad I made for supper. This wine would pair wonderfully with a good steak.
Quoth KiaKat View PostJester - I frequently forget that outside NYC, a lot of bartenders *don't* make classic cocktails.
Quoth KiaKat View PostIf you're working a non-club bar in Manhattan, or even in most parts of Brooklyn, you're expected to know how to make all versions of [classic cocktails].
We still have a core of old-timers here, as well as a rather good-sized group of hipsters who like to brag that they drink Classic Cocktails.
Quoth thansal View PostAs for Ginger Beer.
Quoth thansal View PostThe only rums I tend to have are dark rums (I'm kinda addicted to Bacardi's Black Strap), and some times spiced, which I don't think would work so well with Lemongrass/Mint (though I'm open to suggestions).
Quoth thansal View PostHowever, I'm now going to try out rum and whatever ginger drink I can find.
Quoth thansal View PostI'm finding I love both making and drinking mixed drinks and cocktails, so this thread is really helping me out
Quoth KiaKat View PostThansal - grab a Mr. Boston book (or use the website).
Quoth RecoveringKinkoid View PostBut if you can get a bottle of the number four (with the bright pink cap), throw some spiced dark rum in there, and then sink an Atomic Fireball in there for shock value, you will have made the Kink's very own "Atomic", a summer drink guaranteed to simultaneously cool you off and burn you to a crisp.
"The Customer Is Always Right...But The Bartender Decides Who Is Still A Customer."
Comment
-
Quoth Jester View PostI have been asked many times if I brew my own beer, and when I say no, I often get asked why not. Here's why not:
1. I'm a beer drinker and a cook, but I don't think I'd have the patience to brew.
2. I don't have the equipment, nor the money to get the equipment.
3. I definitely don't have the space.
4. I much prefer tasting the finished products of people who know what the fuck they're doing in this field.
The liqueurs that I make are produced by adding commercial spirits to fruits or berries (or in the case of the arancello and limoncello, orange or lemon zest). I don't distil anything, so all I need are my big glass jars with tight fitting lids and a cupboard to store them in while they mature.
It all started when I had such a crop of blackcurrants that I was running out of ideas to use them - I made jam and jelly, froze a whole load, still they were ripening thick and fast - so I had a go at making blackcurrant rum. Now I always make sure that I do some every year, whether it leaves enough for jam or not....Engaged to the sweet Mytical He is my Black Dragon (and yes, a good one) strong, protective, the guardian. I am his Silver Dragon, always by his side, shining for him, cherishing him.
Comment
-
Comment
-
Bundaburg Ginger Beer is great for mixing as well. On it's own, it's refreshing with a good strong ginger flavour and a slight hint of yeast. I like to mix it with Bundaburg OP Rum.
Since you do fruity cocktails Jester, would you please tell me if there's a name for the two that my best friend and I love?
#1
- One shot of Cherry Brandy
- One shot of Gin
- Splash of Cointreau
- Splash of lemon juice
- Touch of simple syrup
Made into a long drink with good lemonade or club soda.
#2
- One shot of Chambord
- One shot of Vodka
- One shot of cranberry juice
- Dash of lemon juice
Shaken with ice, served in a martini glass.
The second is the one we ask for (politely) when we go out, but so far we've only found one bartender that makes it without whining. Guess who got tipped very well?Don't tempt pixies, it never ends well.
Avatar created by the lovely Eisa.
Comment
-
Great idea for a club, Jester.
I like wines. I'm currently drinking Yellowtail Bubbles, a sparkling wine from Australia.
I like Pinot Grigios. The best one I ever had was served in Pappadeaux's Seafood Kitchen in Arlington, TX. Much to my chagrin, I haven't been able to find it in a retail establishment.
Cheers!"Imagine that. Human souls, trapped like flies in the World Wide Web, stuck forever, crying out for help."-The Doctor
"Isn't that basically Twitter?"-Clara
Comment
-
I'm actually fairly familiar with all sorts of ginger drinks, ranging from the 99c 2 liters of random Jamaican Ginger Beer (surprisingly good, but my current neighborhood apparently isn't the right demographic for stores to stock it), to Ginger People and Reed's (Reed's being my favorite). I haven't run into any of the ones mentioned here though. Blenheim's sounds really good, and it would run about $1.70 a bottle (shipped), which is kinda tempting.
The place I get lunch at has a good selection of soft drinks (including a really hot unfiltered ginger brew that I never remember the name of). I'm pondering grabbing one of those and mixing with some rum for tomorrow night.
Comment
-
Quoth Mishi View PostSince you do fruity cocktails Jester
Quoth Mishi View Postwould you please tell me if there's a name for the two that my best friend and I love?
Quoth Mishi View Post#1
- One shot of Cherry Brandy
- One shot of Gin
- Splash of Cointreau
- Splash of lemon juice
- Touch of simple syrup
Quoth Mishi View Post#2
- One shot of Chambord
- One shot of Vodka
- One shot of cranberry juice
- Dash of lemon juice
Shaken with ice, served in a martini glass.
By the way, according to bartender etiquette, if you are the inventor of a drink (as you and your friend may well be with the first one), it is generally considered your right to name it.
Quoth Mishi View PostThe second is the one we ask for (politely) when we go out, but so far we've only found one bartender that makes it without whining. Guess who got tipped very well?
Quoth BamaBabe View PostGreat idea for a club, Jester.
Quoth BamaBabe View Post
I like Pinot Grigios. The best one I ever had was served in Pappadeaux's Seafood Kitchen in Arlington, TX. Much to my chagrin, I haven't been able to find it in a retail establishment.
Quoth RecoveringKinkoid View PostJester, that pic made me laugh out loud! Awesome!
Today he came in wearing another great beer t-shirt, which simply read "Beer is my life." I must have this shirt. Apparently it is from a brewery, Horizon, which I believe is in Minnesota. I will strive to find and acquire this absolutely brilliant t-shirt.
More later, when I dive into my well-deserved craft beer(s) of the night.
"The Customer Is Always Right...But The Bartender Decides Who Is Still A Customer."
Comment
Comment