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  #1381  
Old 10-18-2016, 11:35 AM
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Quote:
Originally Posted by Parish View Post
What can I say, I love the earth.
I'm gonna start saying this when sipping on a Laphroaig.


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Originally Posted by Issun View Post
I tried Campari for the first time yesterday. It was definitely different, but I could see trying it again, especially mixed with grapefruit juice or something.
You should make a Negroni (which I'm forever grateful that Fearless Leader tipped me off to), or it's bourbon-based cousin the Boulevardier. I personally prefer the Boulevardier!

They're really easy and really tasty!
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  #1382  
Old 10-18-2016, 11:42 AM
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Originally Posted by Posaune View Post
I'm gonna start saying this when sipping on a Laphroaig.




You should make a Negroni (which I'm forever grateful that Fearless Leader tipped me off to), or it's bourbon-based cousin the Boulevardier. I personally prefer the Boulevardier!

They're really easy and really tasty!

You can find a recipe for the Negroni here and one for the Boulevardier here
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  #1383  
Old 10-18-2016, 12:48 PM
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I think Campari tastes like disgusting medicine and I can't convince myself to enjoy it. All of my friends do, though, so my bottle didn't last very long despite the fact that I almost never touched it.
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  #1384  
Old 10-18-2016, 01:30 PM
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I love medicinal/herbal stuff like Fernet-Branca (especially Branca Menta!) and I have been trying to get more into German Kräuterlikör lately.

Does anyone else that has a taste for herbal liqueurs have any recommendations on liqueurs or how else to drink them other than on the rocks?
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  #1385  
Old 10-18-2016, 04:05 PM
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Quote:
Originally Posted by Posaune View Post
You should make a Negroni (which I'm forever grateful that Fearless Leader tipped me off to), or it's bourbon-based cousin the Boulevardier. I personally prefer the Boulevardier!

They're really easy and really tasty!
If only I could stand vermouth.
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  #1386  
Old 10-18-2016, 04:11 PM
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If only I could stand vermouth.
Not even sweet vermouth?

Huh.
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  #1387  
Old 10-18-2016, 07:25 PM
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Reisetbauer Blue is a very good dry gin! Subtle and mellow, but there's lots happening there without being overpowering.
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  #1388  
Old 10-19-2016, 04:51 PM
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Quote:
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If only I could stand vermouth.
If you can find a way to try Carpano Antica you might change your mind.
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  #1389  
Old 11-30-2016, 09:27 PM
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Drinking Time x "what can I use this for?" crossover challenge: what could I make with some half-flat Sprite? I have some vodkas and whiskeys and rum and scotch and various mixers and schnapps and such, but no gin or much else fancy.
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  #1390  
Old 11-30-2016, 10:29 PM
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Drinking Time x "what can I use this for?" crossover challenge: what could I make with some half-flat Sprite? I have some vodkas and whiskeys and rum and scotch and various mixers and schnapps and such, but no gin or much else fancy.
Have a lime or lemon? I'd just do a vodka and soda, squeeze some juice in and enjoy.
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  #1391  
Old 11-30-2016, 10:44 PM
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A cuba libre is pretty good in the summery months but what am I supposed to do with this rum now that it's getting on into the dark and chilly time of year?
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  #1392  
Old 11-30-2016, 10:45 PM
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A cuba libre is pretty good in the summery months but what am I supposed to do with this rum now that it's getting on into the dark and chilly time of year?
put it in your hot cider or make mulled rum punch
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  #1393  
Old 12-01-2016, 06:31 AM
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I was gonna do a post about No. 209 gin, but everyone loved it and our guests destroyed my bottle over Thanksgiving. So I guess I'm saying it's good. (It's a London dry style with a very prominent taste of lemon zest that hits you straight away.)
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  #1394  
Old 12-01-2016, 03:30 PM
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Hot Toddies are good for winter drinking, as well as a home remedy for colds and flus.

(The recipe says bourbon or scotch, but my grandma always used rum. And my grandma was much smarter than the Internet.)
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  #1395  
Old 12-01-2016, 04:37 PM
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I've definitely made toddies with rum. Also: hot buttered rum.
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  #1396  
Old 12-01-2016, 07:43 PM
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The fancy bar downtown has announced their winter menu, and I am excited for their tequila-based hot toddy, featuring orange and mole spices.

For a hot rum drink I like the old Hot Rum Cow, with sweetened milk and vanilla.
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  #1397  
Old 12-02-2016, 10:04 AM
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tequila-based hot toddy, featuring orange and mole spices.
That sounds incredible.
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  #1398  
Old 12-02-2016, 04:36 PM
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if you ever happen to pass through Durham, North Carolina, this is the joint.
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  #1399  
Old 12-02-2016, 08:47 PM
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How close is this place to DPAC? If it's nearby I'll have to stop by and try one of their Conniption-based cocktails next time I see a concert there.
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  #1400  
Old 12-02-2016, 09:23 PM
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It's right there in downtown, walking distance. South side of Chapel Hill Street just east of the bull statue.

If you want both good cocktails and good food in that neighborhood, go a little further down Foster Street toward the park and have dinner at Piedmont.
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  #1401  
Old 12-03-2016, 07:07 AM
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There's a big Scandinavian influence up here in Wisconsin/Minnesota. To go along with the lefsa and Swedish blood sausage, I picked up a bottle of Linie Aquavit.

So, a liquor that tastes like eating a slice of Jewish rye bread is interesting, but I need more drinks that could benefit from caraway seed flavor. Bloody Maries are the obvious choice, but I went half and half with some rye whiskey, along with a sugar cube and a dash of angostura, and made a caraway old fashioned. Not bad, but I would rather just have the whiskey.

Anyone have awesome aquavit drink recipes?
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  #1402  
Old 12-03-2016, 11:33 AM
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Originally Posted by The Raider Dr. Jones View Post
It's right there in downtown, walking distance. South side of Chapel Hill Street just east of the bull statue.

If you want both good cocktails and good food in that neighborhood, go a little further down Foster Street toward the park and have dinner at Piedmont.
Nice, it's also right by Dashi. I keep hearing that I need to try that out. AND it's just off Parrish St. Seems like fate...!?
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  #1403  
Old 12-03-2016, 11:56 AM
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Seems like fate...!?
Parrish Street itself has Loaf bakery, which has great bread and snacks and things.

That neighborhood is the epicenter for fancy Durham restaurants -- I think in large part, actually, because you can walk there from DPAC. Pizzeria Toro, Mateo Tapas, Dashi, Dame's Chicken and Waffles, Parlour Ice Cream, all those places I'm sure do a lot of business before and after shows.

Dashi is a fun one when I can afford it. The bar food is a little hit and miss -- some of the small plates are waaaaaay expensive for what you're getting -- but the ramen is good and the booze is good. If you want something off the bar menu get the takoyaki.
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  #1404  
Old 12-03-2016, 12:23 PM
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Yeah, I'm specifically told Dashi has the only ramen worth a damn in the Triangle, so I've been wanting to try it.
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  #1405  
Old 12-03-2016, 12:32 PM
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Rose's Meats and Sweets over on Gregson street does good takeout ramen, but only at lunchtime on Wednesdays. They were also the source of the extremely good pork donburi I had for dinner last night:



In regards to aquavit, by the way, my understanding was that you mainly drink it straight in small glasses, very cold. I think I've seen it go in some punch recipes? I'll have a look-see round.
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  #1406  
Old 12-06-2016, 08:50 PM
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I had a martini with Old Raj gin tonight, really tasty. It had a hint of saffron, and some other good botanical flavors. Haven't had it neat yet to know how it stands up, but will try that later.
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  #1407  
Old 12-06-2016, 08:57 PM
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I bought a bottle of saffron-infused gin on a whim (not Old Raj). It's definitely a "sometimes food."
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  #1408  
Old 12-20-2016, 09:19 AM
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ok Parish. You are the Gin master. List me 5 good Gins you recommend and briefly describe their characteristics.

Context: buying dad a nice midlevel Gin, need 5 in case I can't find one or all of them in Edmonton, Alberta, Canada, Goose Hunter's Paradise!

THANKS!!!!!!!!!!
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  #1409  
Old 12-21-2016, 12:24 AM
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Parish told me Nolet Silver is the bestest Gin. We got it in recently at my store, and it's about $60 after taxes.

Long story short, Parish is literally trying to drive me into poverty.
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  #1410  
Old 12-21-2016, 09:07 AM
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Nolet's Silver: Should not be $60!! Has a very full, floral flavor — not perfume-like, not overly sweet, just very fragrant in a way that mutes the traditional medicinal quality of gin without completely cutting it.

No. 209: A very crisp London Dry style gin with a distinct element of lemon zest. Seems to have gone over very well with Thanksgiving guests, in that my bottle went from 3/4 full to empty in about two days' time. Great with tonic or in cocktails.

Death's Door: American Dry style, with its strongest flavor note reminding me of fennel or maybe cardamom.

Hendrick's: The easiest mid-tier gin to find by far. Most people class this as a "modern" gin rather than London Dry due to the pronounced cucumber element, but it's really pretty close to a classic gin.

St. George Terroir "Mt. Tam": This is the most unconventional of the lot and will probably be the hardest to find. Has an almost overpowering pine/juniper scent and flavor. Perfect at Christmas, though. It's like having a glass full of Christmas tree.

Failing that, you could always go with Tanqueray No. 10. Not standard Tanqueray! It doesn't have much personality. The No. 10 version is more expensive but tastes much nicer.
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