We found Southern Comfort had a more slow/steady burn. You needed to turn the lights out before drinking it, for the full effect. Watch out if you have a beard.
Yes, that's it. I've been out of the game so long I'd forgotten about SC but that's what was usually used. My buddy Dwight had a long bushy beard and he musta done it wrong.
If you're buying that much of their stuff, no wonder they honor Wyoming with an exclusive cask
I enjoy the Machir Bay, recently got to try the Loch Gorm 2016, which was delicious too, I just cringe a bit at paying more for a 5-year-old than for a Lagavulin 16-year, still my standard for Islay sherried peat.
Another important aspect to being a good bartender\host is to properly accessorize. A good stuffed olive can make a martini and a good hand made cigar can pair very well with a single malt or bourbon beverage.
A mint julep: fresh mint from the garden,Gentleman Jack, a little sugar and plenty of crushed ice. Ah, summer time in the South.
TILT! Speaking as a Kentucky Colonel (which I am) and as a descendant from generations of Kentuckians, I must chide you for this misrepresentation, good sir. A Mint Julep is, and must always be, made with a good Kentucky bourbon. Just watch the annual Kentucky Derby and note that while Jack is a fine Tennessee whisky, it is never seen and never used to make a "julep" at the Derby.
...and I do note that I will occasionally fix a glass of Jack and water when I'm too lazy to fuss with a Manhattan. Goes down real nice. Both Jim and Jack have been my friends since college.
John
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- Cogito, ergo armatus sum -
Last edited by PALADIN85020; 09-19-2017 at 01:19 PM.
If you're buying that much of their stuff, no wonder they honor Wyoming with an exclusive cask
I enjoy the Machir Bay, recently got to try the Loch Gorm 2016, which was delicious too, I just cringe a bit at paying more for a 5-year-old than for a Lagavulin 16-year, still my standard for Islay sherried peat.
The center photo included the first 30 Kilchomans exported to the U.S.A. -- the largest selection on the backbar at any one time was eight. When my saloon was up and running (retired now) I offered 86 different single malt Scotch whiskies and hosted monthly tastings. My specialty was single-cask bottlings, primarily from independent bottlers. Lots of fun.
It was easier to convince the importer and the distillery to send Wyoming the barrel's contents than it was to convince the state to buy the whole thing. The state sold through the 245 bottles in three weeks -- a far better record than many of the single-barrel bourbons they bring in.
Never had much success with Lagavulin or any of its stable mates -- too expensive here.
My bartending specialty? I push a can of Bud Light across the picnic table. If you want something else, get it yourself. Why Bud? Because they supported Missouri concealed carry. If nothing else, I'm loyal.
My favorite cocktail to make (and drink!) is the Moscow Mule:
Ginger beer, vodka, lime juice, over ice in a copper mug (or copper plated steel to avoid copper poisoning!) and man is it GOOD. Just so relaxing... to me, it is the perfect cocktail and you just can't go wrong. Everyone I've served it to loves it. Just the best!!
Only way to make it better is to add Rosy Cheeks and Raw Oysters
Always trying different mid-shelf bourbons.
Old retired lawdogs can't afford the top shelf stuff like you retired CEO's and Titans of Industry.
So, a good mid-shelf Evan William, Henry McKenna, Wild Turkey, Ancient Age, sometimes just over ice, sometimes a little diet ginger ale.
I's a simple man.
I guess I'm a "one trick pony" and here's my exotic trick. Get glass and set open top up, take bottle of scotch of choice, remove cap or cork, pour desired amount into the glass, add NOTHING, pick up glass and have a drink, repeat until glass is empty. See, told ya it was exotic!
I have an incredible tolerance for alcohol, I can drink more than anyone I've ever met.
An that's a challenge I've gladly put to the test hundreds of times.
bartenders all around the world have watched me drink more than humanly possible and not die.
I did finally find my "black out" amount. But apparently I could still successfully do a little B&E, and not get caught. I don't remember it, but I did impress my friends!
It's been 6 years since I really tired to REALLY drink but I'm sure I could really put a hurting on my wallet and my liver!
YOU FORGOT to muddle the orange, tsk tsk. Otherwise spot on. Nice glass too.
There is no orange in a proper Manhattan nor any muddling. You're probably thinking of an Old Fashioned; a common mistake.
Bartenders around here can't make a Manhattan to save their souls. I find that very odd since the Manhattan-Old Fashioned- Sazerac cocktail is the foundation and grandparent of all cocktails. The 2:1 ratio of whiskey to vermouth is critical.
Martini and Rossi is a good standby Vermouth. I prefer Noilly Prat or Carpano Classico but they can be hard to find. A bit drier than Martini and more herbal.
Can't abide the dyed-red maraschino cherry. Get yourself a jar of Luxardo Maraschino cherries and try one in your Manny and you'll never go back to those Roy Rogers things.
The original Manhattan was made with Rye and while I'll never say no to a good one made with Bourbon, I prefer Rye.
On the rocks or shake on ice and strain into a coupe glass. Top with 3-4 shakes of Angostura Bitters
Garnish with a Luxardo cherry or a lemon twist for a drier touch.
When there's no Kilchoman around, I seek out Laphroaig.
Cheers,
Bob
Variety is the spice of life.
There is so much to explore in peat. Sticking to one favorite is like saying "I have one revolver that shoots .38 Special. Why would I want another one?"
This isn't even all. My peat collection is currently incomplete; I'm out of Ardmore and Caol Ila, and I'm still trying to get my hands on a bottle of the Gordon & MacPhail bottling of 8-year-old heavily peated Bunnahabhain, and some like Ballechin and Old Ballantruan are completely unavailable in Oregon; since we're a controlled state, I can't order the stuff shipped either. Life can be tough!
A ratio of 13 to 1 when I was drinking, that's 13 double shots to one beer. Hugging the old porcelain bowl. After almost two bottles of Seagrams 7. Three days before I could even look at food. That's when I gave up drinking. I was a quiet, happy drunk.
Things were better before I quit drinking. Lmao
Last edited by BigBill; 09-21-2017 at 03:28 PM.
Reason: Et
There is so much to explore in peat. Sticking to one favorite is like saying "I have one revolver that shoots .38 Special. Why would I want another one?"
Ah, yeah. Peat: the spice of life. I like 'em all.
Longrow (Springbank's peaty offering) has done some mighty special drams, and Arran's annual limited editions of Machrie Moor have always been superb, most notably the cask strength version. Four other really pleasant surprises were anCnoc's flauter and cutter (yes, lower case -- not capitalized) and Bunnahabhain's Toiteach and Ceòbanach.
About half of my saloon's scotch customers were gals, and it never ceased to amaze me how many were peat freaks. About 40% of my ever-rotating selection were peaty malts.
Wyoming's a control state, too, but the great folks at the Liquor Division will bring in anything an importer will allocate to me. Pretty sweet deal.
You might recognize a few in these shots (also note the four mezcals -- no worms -- stuffed onto a shelf to the right of the cash register).
......
About half of my saloon's scotch customers were gals, and it never ceased to amaze me how many were peat freaks. About 40% of my ever-rotating selection were peaty malts.
Wyoming's a control state, too, but the great folks at the Liquor Division will bring in anything an importer will allocate to me. Pretty sweet deal.
.....
Indeed, a set-up where I could buy and sample them all and then pour the rest of the bottle at a profit would dramatically widen what all I'd have around!
As a whiskey nerd in the middle of Oregon wine and craft beer country (I've always been a contrarian), while I do get to share my stuff on frequent occasions, I end up consuming most of it myself. So I have to set myself limits. I'm pretty bad at that anyways. Just like with my Kindle, where I download books much faster than I can read them, I buy bottles much faster than I can empty them. No matter whether I die tomorrow or 20 years from now, there'll be plenty of whiskey at the funeral
We enjoy fine Vodka. In various mix drinks, but especially straight from the freezer served in some nice ( also frozen) Marquis shot glasses by Waterford. This photo ( off the internet) shows some of the best; my personal favorite is Belvedere
I generally drink hard liquor neat or on the rocks, but my wife and our occasional dinner guests always enjoy my After Eights. It's an after dinner cordial made with Kahlua, Creme de Menthe and Bailey's. Tastes like After Eights dinner mints or Andes Candies.
Lately, I have been making a very tasty Martini on the rocks out of Citadelle gin. Start with a lowball glass full of really cold store ice. An eighth of an ounce of Martini and Rossi dry vermouth, poured over the ice and drained off. Top up the glass with Citadelle and add a couple of olives. For Conchita, add a couple more olives and a very few drops of olive brine.
I usually favor Bombay gin, but I have been finding the Citadelle very enjoyable.
Many of us have a favorite adult cocktail that we not only enjoy ourselves, but take pride in offering to house guests as an option.
I particularly enjoy a good Manhattan, but what you often get in a restaurant when you ask for it is nothing like the real McCoy. It's usually served in a thimble-size glass, the ingredients are not of the right proportion, and the garnishing cherry often doesn't have a stem for handling it properly.
Here is MY favorite cocktail - the way a Manhattan SHOULD be made.
Start with a regular-sized highball glass. Using a jigger for precise measurement, add these ingredients in the following order:
2 jiggers of a good KENTUCKY Bourbon. For my tastes, Jim Beam mixes well, but you can go up the line to finer stuff if you wish.
1 jigger of Martini and Rossi sweet Vermuth. Don't settle for anything less. This wine makes the drink.
A couple or three drops of Angostura bitters. This gives the drink a very slightly smoky accent that sets it apart from other concoctions.
Two teaspoons of the juice from a jar of Maraschino cherries.
Stir this mixture, and then add ice to the brim of the glass.
Garnish with one STEMMED Maraschino cherry.
Sit down, settle back and enjoy!
Perhaps you have a favorite that you like to prepare?