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DesertWolf

What ya drinking tonight?

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Last night was a Negroni that I ordered my personal bartender to make for me. Now I'm doing homework and sipping Clutch.

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Best Old-Fashioned I've had in some time: Jimmy Pepper bourbon, demerara sugar, Angostura bitters, and a lemon twist.

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I did a vertical tasting of three different batches, from the latest to one dating back about five years, and this one is the richest and most flavor-packed. It's a new secret process in the distillation, or so I hear. ;)

Edited by Absomphe

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I had a whiskey sour with dinner and a cocktail with ice wine and Cîroc (which, after seeing their website, I believe is not the most ridiculous vodka on the market.)

 

In both cases, Evan's drinks this evening were tastier than mine. :angry:

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Testing out a new cocktail I developed for a benefit in November. It's a play on a Sazerac, with 1/4 oz of Perique added, and sirop de gomme used instead of regular simple syrup/sugar. But the real kicker is the rye. I've infused it with pralines and bacon. :devil:

 

 

It's delicious. On it's own or in the cocktail. Not cloying at all. Just a hint of sweetness balanced by just a touch of salt (almost like a salted caramel) and a nice touch of nuttiness. The texture is velvety from the butter and bacon fat. But it's all hovering in the background, just enough to be noticed, but not enough to overtake the character of the rye.

 

Since the benefit will be in a historic church, I've named the cocktail Southern Communion.

 

I'll post the recipe for the infusion sometime later this week. It's pretty easy to make. :thumbup:

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OMG ditto 'dat, Brian!

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Bacon, it improves any dish!

 

 

I'm not drinking a thing, because like an idiot, I forgot my fountain on the kitchen island, instead of putting it back in the fridge.

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I'm sipping a very young Ridge verte (less than 5 hours young). For some strange reason, the Angelica is coming though like crazy. ;) This is really tickling my fancy!

 

Did I mention a very successful Angelica harvest yesterday?

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Veev Acai Spirits. Decent, decent.

 

I just tried today this Veev Açai.... It is a little too much sweet for my taste, but I liked, and I may serve this sometime in a party..... I recommend it... It would be nice to learn how to make any cocktail with it !

 

- Marcelo

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