Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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Brother, I love you!!! Our border is insanely efficient at finding that kind of stuff. It would probably never work.
My parents live close by (WV) and I need to make a trip home. Are you closer to Pittsburg or Philly? If I can travel, I would love to have a beer and a slice with you (or maybe two :D).
It will be awhile, as Canada doesn’t want to open our border.
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@goosehd yeah those customs bastards shakes fist they tried making me pay tax on 5 cartons of smokes one time there at the airport. And I told them to keep them and the dude took 2 cartons for himself and handed me the other 3. It was one of those things from the duty free that looks like a giant pack of Marlboros.
I live in Pittsburgh. Like about an hour away from Wheeling VW.
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Yeah that's a bummer for sure.
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@Filthy:
Can I please come to your house and root around in the liquor cabinet?
Be my guest. I do liquor cabinets like some here do closets, so…I have enough to share. (Note the square dowel needed to keep the top shelf from collapsing)
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We can do a reenactment of Leaving Las Vegas with all that booze… ???
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So at Xmas I downed a bottle of cheap silver tequila in a cask I never cured.
Today, I sampled it…
How it began: on right
How it’s going: left
Sent from my iPhone using Tapatalk
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Keeping it simple with the greatest widely available run that there is.
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I will do dude, if I don’t get arrested for bringing Cuban contraband into the States
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Navy grog. Because it be tiki season, matey.
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I'll have some in the pink sippie cup please
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I'd have made you for more of a green dino sippie cup man myself, but hey, to each his own.
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Kaiteur Swizzle (Smugglers Cove recipe)
1/2 oz maple syrup
1/2 oz falernum
3/4 oz lime
2 oz nice aged rum (should be drinkable on its own, I use el dorado 15)
2 dashes Angostura
Stir all with iceIf you don’t think you know how to mix drinks or have a picky guest in the summer this is the drink to make. It’s dead simple, balanced and delicious. You can also pre-batch everything but the lime in advance, halve and juice a full lime into a glass filled with ice and top with the mix, and your guests will think you’re a sorcerer for producing this drink of such quality in 30 seconds.
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Mai Tai #tikiflex -
I showed the previous drink recipe to my favorite bar tender and they don't have any of that stuff there.
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I'm pretty sure Angostura bitters just materialize if there's ever a bar that somehow doesn't already have a bottle. I've been using mine liberally for at least 3 years, and I'm 90% sure that if it ever did actually run dry (which I'm not sure can happen), that I could swish some grain alcohol around the bottle and get another year out of it. My working theory is that the bottle has that oversized label because the bottle IS the bitters, and it just pulls moisture out of the air for the life of the user.
I can see not having maple syrup. I think simple syrup or honey syrup would do just fine in this drink. No citrus? Not going to be able to do too many cocktails without that…
I find it funny that you specified a "drinkable rum" and they were like: "Nope!" It's actually pretty typical, though. Bars have expanded their whiskey options of late, but rum got caught up in the "clearification" of spirits in the '90s and hasn't really returned to the bar scene properly en masse (this is actually why Bacardi is the most popular rum brand, they just so happened to already be making a rum in line with 90's tastes). As far as what a standard bar might have... you might be able to get away with Bacardi Anejo, something from Appleton would be better. Mount Gay standard is ok, Black Barrel is very solid. I've seen Diplomatico at some bars, and that could work. I'd stay away from anything labeled "blackstrap" like Cruzan, it's not bad per se but would dominate with molasses. Spiced or worse...coconut rum, is right out.
"Velvet" Falernum is a tiki staple. It's a cordial made out of lime, ginger, and cloves. Anyone I tell that to says: "that sounds pretty delicious, why haven't I heard of this?" No idea why it's named like something you'd find on a biology exam. John D Taylor's is probably most popular, it's the only one I've ever tried and I've never felt the need to branch out. Maggie's Farm is a U.S. distillery that makes one as well.
Tiki is kind of...a thing. Bars either go full tiki or they don't really F with it (in my experience).
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Last night: a few too many Hana Revivers. That bottle of Wray & Neph. Overproof was unopened…
Drink is:
2oz Jamaican white overproof
1oz lemon juice
1oz passion fruit syrup (1:1 passion fruit purée:simple syrup)
1 bar spoon maraschino
1/2 bar spoon li hing powder
Shake all w/ice dump whole shaker into pint glass, top with 2oz seltzer -
I was once in Jamaica an I was drinking a drink called A Jamaican Kiss,which is Wray And Nephews Overproof, Tia Maria and cream and ice,put in a blender and served like smoothie. My girlfriend kept going to the bar to get them for me,because I was pretty drunk. The bartender couldn’t believe she was still standing so he kept making them stronger. I was pretty sick/hungover the next day,but they had the right things in Jamaica to help you feel better. Seeing the Wray and Nephews brought back the memories.
