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Everything posted by Dillinger

  1. Seek out a brief article about the Negroni in the most recent Sunday New York Times, in the Sunday Styles section. It mentions a "boskier" rendition substituting Cynar for the Campari. I have tried a variant on this of my own invention in the past, but mine is different enough to not be considered - by me, at least - a Negroni, and is probably unnamed: 1 oz. Plymouth Gin 1 oz. Dry Vermouth 1 oz. Cynar dash peach bitters This drink is very bitter and dry without the peach bitters. Imagine switching out the Plymouth and bringing in pungent, malty Genever. The beast could be too surly to approach!
  2. I know you're all very upset, so I'll pretend you never said anything negative about MD 20/20, Boone's Farm, or Stroh's. Edit: actually, I've never had Stroh's. I imagine it's similar to Michelob. But since I've also never tasted that, I'll just assume the both of them are quite like a fine Meisterbrau.
  3. Returned to inspect my bottle of L'Italienne and found no detritus. Unfortunately, I also found very little absinthe remaining at the bottom. Alas.
  4. I remember laughing at their prices several months ago. Returning to Internet Wines and Spirits is like revisiting an old Dave Barry book. I see they no longer list Sazerac 18-year-old at $150. That price must have been intended for comparison to the spirit's shelf price of $50 to $75 at the time. Ah, there's Lagavulin 16-year-old for only $110! I live in Boston, and the prices here are not pleasant, but I have not seen Lagavulin exceed $70 anywhere. God bless your sense of humor, IW&S!
  5. Hello and welcome, Steve. Where in Massachusetts do you dwell? if I might ask.
  6. Substitute it for vodka in your Bloody Mary. Be a real Canuck and add clam juice.
  7. Yes, yes, but what are your favorite mezcals? And has anybody tried Sotol? I have learned of it but am not yet ready to take my ass all the way down to Mexico just to try something I know nothing about.
  8. Anybody have any news on when Vieux Pontarlier, Duplais, and Mansinthe, Marteau, Leopold Bros., and Sirene Blanche are becoming available? Anybody have any information on other brands showing up soon? Thanks, Dillinger
  9. Laphroaig for that peaty, medicinal flavor. Like smoke? Try Lagavulin. Or bad mezcal. Not that I'm comparing the two. Macallan is fantastic; the 12-year-old is quite nice too. For a good all-around scotch, try Highland Park.
  10. Not with nits, though.
  11. Puhutteko englantia? Eh? Hello and welcome to the forum, anyway. [edit: "I can speak six languages, English pest"]
  12. WS is my last recourse in this matter of Chinese white "wine." I bought a bottle at a Chinatown store in Manhattan. Admittedly I bought a cheaper bottle. Wow this stuff is disgusting. Have any WS members had it before? Watering it down didn't remove the pungent flavor of it; maybe the high ABV is necessary to mask that flavor with burn. Which makes me wonder if its meant to be slugged. Is that the case? I don't like the idea of sinking a purchase, but at the moment I really have no use for the stuff.
  13. Sorghum, Peridot? There isn't such a beer, is there? I know that Chinese white "wine" is thus similar to whiskey, but . . . Blech.
  14. The most trusted source on the internet merely mentions that arak is occasionally made with a sugar base (also potatoes, figs, etc.).
  15. Is "arack" a Jewish arak? If so, perhaps the maker doesn't have the will or means to market a kosher spirit made of grapes. Molasses circumvents that.
  16. Yum! If I were a liquor distributor, I would love this idea to conserve product. That is, if the liquor is more expensive to produce than its "garnish" is to procure.
  17. Brevans is very very tasty. Let it age a bit, though. Open it and store it at least six months. I haven't touched mine (that is to say, I haven't drunk any) since August, and it's bouquet is already noticeably more complex.
  18. Louche your Century with Steel Reserve and go from reality to reality.
  19. I saw that last week and have been wondering about it, but it hasn't been mentioned very often here or elsewhere. What's it taste like?
  20. I am curious about the other liquors produced by the Pernot distillery and available at LDF, and was thinking about adding one to my next order. Any suggestions about which to pursue or avoid? I am currently leaning toward either Genepy or Pontiane, but have no context for the drinks' flavors, other than the Liqueur de Violette's, a bottle of which I already own. Any help here would be appreciated.
  21. I remember spitting out my coffee when I first read "It's like sucking on a penny." Because some of us just so happen to enjoy the tart grassiness of a finely aged Indian Head cent.