It's always five o'clock somewhere

I think I like the Dalmore best with a cigar, at least while the weather is dismal. J W Black and Yamazaki 12 are also easy pairings
 
ERM said:
Rum is good. Unfortunately I'm fresh out of Diplomatico Reserva 12 y/o which is an absolute belter. There're some nice ones among these below, especially the Ron Zacapa. The Cadenhead gets good reviews but I just don't get it.
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Pampero! That's some nice stuff! You should check out Cacique Antiguo and Santa Teresa Solera. Both rums are nice as fuck
 
I brought this rum back from vacation. I can't tell you what it tastes like though because (once again) I stupidly gave up booze for January.
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Every year I do this and every year I think to myself mid-way through January, "Christ on a stick I'm an idiot."
 
Have you considered putting a reminder on your calendar for December 31 2015? One that says 'Don't be an idiot!'
 
Rambo said:
What's with the 2pk of ladies deodorant then?
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Ha.
Years ago, I was at a GF's place(she was either at my place or i was at her's) and was headed to work and I was out of deodorant. I used her's.....Mitchum. I liked the smell and it actually kept me dryer than what I was using. I actually have used Mitchum since.

I have gotten many compliments from chicks since that I have been "close" with.
(True story. No shame.)

I was at Target earlier and the 2 pack was on sale. Didn't even notice it there. Target receipt is also in the flick.
 
So, bought my first bottle of Laphroaig today. Had a glass with a smoke while clearing the garage. Had another glass after.
 
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Friday, getting nice out. Beefeater martini time. Been that kinda week.
 
I'll give anything a go. Need to scratch up the ingredients though so may be a bit before I report back.
 
If anyone knows of an elderflower/elderberry liquor besides St Germain, let me know. A friend of a friend mixed it with champagne, I think.
 
DeKuyper is ubiquitous but I've never seen this stuff in a store. St. Germain itself isn't that common.
 
Russell Street said:
I highly recommend Midas Touch | Dogfish Head Craft Brewed Ales
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Midas touch is very good, the only beer by dogfish head that is shitty is the chicory stout, other than that they are all good. My all time favorite by them is 90 minute ipa.

Other beers worth of mentioning from the US. Sierra Nevada Torpedo IPA, any of stone brewery specially the IPA, arrogant bastard oaked and other one that I cannot recall the name at this time. Rasputin stout it's a good stout, some of the best stout you can get for the money, and the special editions are bad ass too.

Europeon beers that I particularly love would be Skullsplitter, it is definitely a weird one it's almost like a sirup, very oily, and very red. The hefenweisen by westephaner is the best hefenweisen you can get and it is the cheapest beer ever, you can grab a six pack by 5 dollars, not a strong beer if you want to get drunk though. And then the Belgians: Gulden Draak, Duvel, delirium tremens or delirium nocturnum are both very good beer with an insane amount of alcohol in them. There are others, but I don't remember them since I barely drink nowadays.
 
From a new Sweethome article on brunch materials - bloody mary mixes:

A good Bloody Mary isn’t too difficult to put together. But if you want flavor that goes beyond the classic lemon and Worcestershire concoction, prep can become all-consuming. A premade mix saves a lot of work, and in a blind taste test of eight pre-made preparations, Demitri’s Chilies & Peppers Bloody Mary Seasoning ($17.50 for 16 oz.) was the favorite. It’s bright, flavorful, and not so heavy it overshadows the meal to come.

Unlike other pre-made mixes, Demitri’s is a concentrate. You have to add both vodka and tomato juice. We mixed ours with something incredibly basic—Safeway’s 100% Tomato Juice—and it still came out the winner. The resulting drink was fresh tasting and not too thick, and it had a mild heat that would suit a wide range of tastes. “It’s so pleasant, I would love to have one of these with an omelet,” mentioned one taste-tester. Though it has chilies and peppers in the name, no one categorized it as spicy.

Adding seasoning to tomato juice instead of buying a giant, pre-mixed gallon means you can mix batches for smaller parties, so no mix goes to waste. And the concentrate will stay good in the fridge for up to a year.

All mixes we tried specified either 4:1 or 3:1 ratios of juice to spirit. The Demitri’s didn’t recommend a specific ratio of mix to vodka, so I mixed it 4:1. Made in this way, the 16 ounce jar will make 10 quarts of Bloody Mary (that includes the vodka), or roughly 40 8-ounce servings.

If you don’t want spice of any kind, try the bright, uncomplicated Trader Joe’s Bloody Mary Mix with Clam Juice ($2). Don’t let the “clam juice” scare you off—it tastes nothing like it. I know many professional bartenders who claim fish sauce is the ultimate secret ingredient in a Bloody Mary, yet they remain bound to silence because most people recoil at the idea of such a thing in their drink.

For spice lovers, we’d go with Demitri’s Chipotle & Habanero ($18 for 16oz). “It’s rich, interesting, has hot tomato flavor, smoke… it doesn’t cover the flavor at all and still has a big, long, lingering hot kick,” said one drinker. She also giddily proclaimed, “It’s like fresh Mexican food!”

We tried the much-loved Demitri’s Classic Recipe, but it fell flat. Demitri’s Extra Horseradish didn’t make the cut, because as one taster put it, “I don’t like horseradish or wasabi. I avoid horseradish like the plague.” We thought that might be a common sentiment and set it aside. Everyone enjoyed Zing Zang, but is was so incredibly thick that finishing a glass was a project. Freshie’s Hot Mary had lots of heat, but only heat, at the expense of other flavors.

We opted not to test mixes by V8, Ocean Spray, and Mr. & Mrs. T’s because they all include some sort of thickener like flour (yuck) or sugar additive (there are a million variations, but sugar isn’t an ingredient in any reputable recipe I’ve ever found). Tabasco brand was universally panned as too salty, and we set aside boutique concoctions engineered to a specific flavor profile, like the reportedly pickle-heavy McClure’s. ↵
 
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Tonight I will be drinking the Oban. I usually drink it with ice and, when I'm feeling girly, I cut it with water.
 
Along the lines of the Bloody Mary is the Caesar, created in 1969 in Calgary to celebrate the opening of a new bar, which has become the quintessential Canadian cocktail. The goal was to create liquid version of spaghetti alle vongole in rosso (spaghetti with clams and tomato). It is the clam juice that makes the drink.

Glass
Highball

Rim
Celery salt or Mott’s Clamato Rimmer

What
  • 1 oz (30 mL) vodka
  • 2 dashes hot sauce
  • 4 dashes Worcestershire sauce
  • 3 grinds fresh cracked salt and pepper
  • 4 oz (120 mL) Mott’s Clamato Cocktail
Garnish
  • Celery stalk
  • Lime wedge
How
  1. Rim a highball glass with citrus and rimmer.
  2. Fill the glass to the top with ice.
  3. Add the ingredients in the order listed.
  4. Stir well to mix the cocktail, and garnish
 
Rambo said:
I admit to never having even heard of this drink, but the dark rum/elderflower concoction has me intrigued. Anyone willing to test drive this? doghouse doghouse MFDoom MFDoom John Lee Pettimore III

How to Make The Commuter, a Dark Rum Cocktail For Dark Days on the Rail
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I had the rum and the elderflower liqueur but had to fake it with the maraschino and used a lime instead of a lemon. Still interesting and fairly delicious. I think a little more rum / elderflower would have been better.
 
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