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  #1501  
Old 03-13-2017, 06:50 AM
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Thanks for the pics! Hope those shelves are sturdy, that's quite a collection...
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  #1502  
Old 03-13-2017, 07:18 AM
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Originally Posted by MCBanjoMike View Post
I mean, really you should be using a rye, not a bourbon.
For taste alone I would choose either a rye Sazerac or a bourbon old fashioned, but this is a matter of tradition.

And the Maker's Mark manhattan is a very good drink in its own right - not to throw it under the bus at all. It has never failed me and, God willing, it never will.
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  #1503  
Old 03-13-2017, 07:25 AM
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Originally Posted by The Raider Dr. Jones View Post
knob creek if you got it, maker's mark if you don't
Literally my only criticism of Knob Creek is that the vanilla and fruit is so good that you forget you're drinking 100-120 proof, and may be tempted to order another. This is always a mistake.
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  #1504  
Old 03-13-2017, 08:08 AM
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Since we're all talking Manhattans anyway, what is your preferred ratio? I tend to pour 3:1, any more vermouth and I start to find it too sweet. Sadly, good vermouth is a bit of a unicorn up here, so I have to settle for Martini Rosso. Bitters-wise, I've tried a few different kinds and I'm starting to think my favorite might be good old Angostura Orange. I have the fancy Fee Bros. whiskey barrel aged bitters in my cabinet, but I think I need that hit of spice you get from AO. I should make a Manhattan this week and report back. I'm currently rich in ryes, so I should take advantage of the ridiculous cold weather to drink more of these.
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  #1505  
Old 03-13-2017, 10:33 AM
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Originally Posted by MCBanjoMike View Post
Thanks for the pics! Hope those shelves are sturdy, that's quite a collection...
the floating shelves are braced like whoa and rated for 200 lbs each, I believe

as for vermouth, I use Dolin as my go-to, and I'll do a 3-1 or 5:2 ratio. Dolin isn't as sweet as Martini Rosso. My single favorite bitters to use in Manhattans is probably the Xocolatl mole bitters from Bittermens, which just sings against the vermouth.

Mr. LRLR got me 7 new bourbons and ryes last month for our ten year anniversary, and one of them was a dark pumpernickel rye from Middle West Spirits, a distillery up in Columbus. It's branded as OYO. Holy shit, is this amazing neat. I like to add either Meyer lemon bitters or salted cocoa nib bitters to it.
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  #1506  
Old 03-13-2017, 01:59 PM
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3:1 and angostura bitters, on the rocks with a cherry*. Maker's Mark, as discussed, is my usual base. Rittenhouse Rye bottled-in-bond is also good, when I can find it.

*I dig the cheapo neon red ones, but every now and then I get a legit house-macerated cherry and that's good too.
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  #1507  
Old 03-13-2017, 02:26 PM
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I do 2:1 bourbon:Carpano Antiqua, usually with Angostura bitters and a cherry (my wife gave me a very expensive jar of Woodford Reserve cocktail cherries for Christmas and they're godlike).
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  #1508  
Old 03-13-2017, 02:31 PM
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Trying Dry Mead for the first time. The sweet stuff is good, but man are the flavors way more complex in the dry variety.
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  #1509  
Old 03-13-2017, 03:08 PM
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A coworker makes her own bourbon cherries, and it looked super easy, though time consuming to pit them yourself. Get a bunch of bing cherries when they're in season, pit them however you prefer, and toss them in a jar with some star anise, cinnamon sticks, and a bottle of bourbon (she used maker's for the sweetness). Let it sit for a month or so, and done.

I guess brandy is the traditional liquor for these, but I've never been a fan. There's a ton of other recipies, but her simple mixture was amazing.
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  #1510  
Old 03-14-2017, 07:25 PM
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Probably not too surprising but damn do scotch and cider make an amazing boilermaker pairing.
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  #1511  
Old 03-21-2017, 09:21 AM
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I like my Manhattans 4:1 with Dolin, a pretty generous helping of regular Angostura bitters (usually 4 dashes) and a Luxardo cherry.
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  #1512  
Old 03-26-2017, 06:00 PM
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My folks came up for the weekend since my birthday was last week and my dad's was this one. We went to Total Wine and the Coffee and Chocolate Festival and oh my god the amount of alcoholic drinks I have had free samples of.

Linton Hill is an excellent gin, and for how smooth and aromatic it is seems to be a pretty good bargain. Arrogante has a honey-infused tequila that is absolutely delightful straight. Locally(ish), the guys at Las Nueve Ninas winery have been doing all sorts of wonderful experimentation with fruits that are, thankfully, pretty dry wines.
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  #1513  
Old Yesterday, 10:24 AM
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2016 was the Year of Gin for me. I hereby declare 2017 the Year of the Cocktail.

Gotta clear out some of these gins to make room for liqueurs and cordials first, I guess...
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  #1514  
Old Yesterday, 10:28 AM
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Did you ever have Linton Hill on one of your streams, or am I misremembering?
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  #1515  
Old Yesterday, 10:29 AM
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Quote:
Originally Posted by Parish View Post
2016 was the Year of Gin for me. I hereby declare 2017 the Year of the Cocktail.
Parish's next project, CockTurboGrafx, confirmed!
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  #1516  
Old Yesterday, 10:32 AM
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Quote:
Originally Posted by Parish View Post
2016 was the Year of Gin for me. I hereby declare 2017 the Year of the Cocktail.

Gotta clear out some of these gins to make room for liqueurs and cordials first, I guess...

Allow me to be your guide!
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  #1517  
Old Yesterday, 07:20 PM
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Quote:
Originally Posted by Positronic Brain View Post
Parish's next project, CockTurboGrafx, confirmed!
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  #1518  
Old Today, 06:07 AM
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Quote:
Originally Posted by Parish View Post
Gotta clear out some of these gins to make room for liqueurs and cordials first, I guess...
it's time

it's time

it's falernum and pimento dram time
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  #1519  
Old Today, 07:48 AM
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My hipster gin cocktail of choice is the Pegu club. I've seen a few different recipes, but I usually go 0.5 oz lime juice, 0.75 oz Cointreau, 1.5oz gin, 1 dash Angostura, 1 dash Angostura Orange. So refreshing!
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  #1520  
Old Today, 10:40 AM
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I refuse to use Angostura Orange. They contain the worst, most bottom-shelf-candy-ass artificial orange flavor on the planet, and it ruins any drink you put them in.
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  #1521  
Old Today, 10:41 AM
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Quote:
Originally Posted by Parish View Post
I refuse to use Angostura Orange. They contain the worst, most bottom-shelf-candy-ass artificial orange flavor on the planet, and it ruins any drink you put them in.
Can't say I've ever noticed that. If anything, I get more cardamom from it than orange.
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  #1522  
Old Today, 12:30 PM
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Really interesting David Wondrich article on Old Tom Gin and the history of the gin trade in 1800s London.
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