Here's a good site for boozealongers. I like the bloody mary.
http://www.videojug.com/tag/alcoholic-cocktails

Kent
--
,constantly struggling with my level of ignorance

On Sat, 6 Feb 2010 00:33:49 -0800, "Kent" > wrote:

> Here's a good site for boozealongers. I like the bloody mary.
> http://www.videojug.com/tag/alcoholic-cocktails
>
Why thank you Kent, how nice of you. Of course, I watched the martini
video. They claimed it was invented in San Francisco. I had no idea!
We tend to brag about Irish Coffee.

FYI: I had my first martini made with Plymouth gin last weekend and
it was made the way the video shows. I'm not impressed with Plymouth
though; it doesn't have any flavor. I'll stick with Bombay Sapphire.


--
I love cooking with wine.
Sometimes I even put it in the food.

On 2010-02-06, sf > wrote:

> it was made the way the video shows. I'm not impressed with Plymouth
> though; it doesn't have any flavor.

I call it the Greygoose Syndrome. Refine it to the point it has
absolutely no flavor whatsoever, so then the X&Y gens will drink it
and consider themselves cool.

> I'll stick with Bombay Sapphire.

Try Boodles. My fave martini gin.

nb

notbob replied to sf about gin:

>> I'm not impressed with Plymouth though; it doesn't have any flavor.
>
> I call it the Greygoose Syndrome. Refine it to the point it has
> absolutely no flavor whatsoever, so then the X&Y gens will drink it
> and consider themselves cool.
>
>> I'll stick with Bombay Sapphire.
>
> Try Boodles. My fave martini gin.

I think it's interesting that notbob specified "martini" gin, since it seems
to me that gins vary so much that it might actually make sense to have
different gins for different drinks. For example, based on what I've read
recently I think the new Tanqueray Rangpur might be good for gin & tonic,
but not as good for Ramos gin fizzes.

In shopping for Delilah ingredients last week I found that there's a much
greater range of flavors in gins than I'd realized; manufacturers are
departing quite strongly from the traditional idea of what a gin is supposed
to be. (I ended up buying a bottle of Citadelle and a bottle of some
off-brand which I was hoping would taste of juniper and little else.)

Until last week, I thought that gin could be broken down into two main
types: English and Dutch. English gin is what most people think of as gin:
It's a white spirit mainly flavored with juniper, with side notes from other
flavoring agents. Dutch gin is markedly different from English gin. To start
with, it's often brown in color, and deeper in flavor. Traditionally, Dutch
gin is served neat in ceramic cups which are filled to the point where
surface tension causes the gin to bow out above the rim of the cup. But
today's gin producers are starting to emphasize the non-juniper flavors in
gin to the point where it's debatable whether it's still appropriate to call
the products "gin".

I don't know the difference between the top-selling gins, e.g., Beefeater,
Gilbey's, Gordon's, or Seagram's; maybe someone here can expound on the
qualities of those gins. I am familiar with Tanqueray and Bombay Sapphire,
but neither of them strike me as something I need to seek out and consume on
a regular basis. I might just have to buy "airline" bottles of several
brands to take notes on how they differ. I'm particularly interested in the
Anchor gins (they make both a Dutch and English version), in the Rogue
Spirits' gins (both the spruce and the pink spruce), and in the Hendrick's
gins.

Bob

In article >,
"Bob Terwilliger" > wrote:

> I don't know the difference between the top-selling gins, e.g., Beefeater,
> Gilbey's, Gordon's, or Seagram's; maybe someone here can expound on the
> qualities of those gins. I am familiar with Tanqueray and Bombay Sapphire,
> but neither of them strike me as something I need to seek out and consume on
> a regular basis. I might just have to buy "airline" bottles of several
> brands to take notes on how they differ. I'm particularly interested in the
> Anchor gins (they make both a Dutch and English version), in the Rogue
> Spirits' gins (both the spruce and the pink spruce), and in the Hendrick's
> gins.

If you can get it, try South Gin, made in New Zealand. I rather like
it. It's my preferred choice for gin and tonic.

http://www.southgin.com

Miche (no connection with the company other than as a happy consumer of
the product!)

--
Electricians do it in three phases

Miche wrote:
> In article >,
> "Bob Terwilliger" > wrote:
>
>> I don't know the difference between the top-selling gins, e.g., Beefeater,
>> Gilbey's, Gordon's, or Seagram's; maybe someone here can expound on the
>> qualities of those gins. I am familiar with Tanqueray and Bombay Sapphire,
>> but neither of them strike me as something I need to seek out and consume on
>> a regular basis. I might just have to buy "airline" bottles of several
>> brands to take notes on how they differ. I'm particularly interested in the
>> Anchor gins (they make both a Dutch and English version), in the Rogue
>> Spirits' gins (both the spruce and the pink spruce), and in the Hendrick's
>> gins.
>
> If you can get it, try South Gin, made in New Zealand. I rather like
> it. It's my preferred choice for gin and tonic.
>
> http://www.southgin.com
>
> Miche (no connection with the company other than as a happy consumer of
> the product!)
>
I prefer my own however it is drinkable

On Sat, 6 Feb 2010 19:49:32 -0800, "Bob Terwilliger"
> wrote:



>I think it's interesting that notbob specified "martini" gin, since it seems
>to me that gins vary so much that it might actually make sense to have
>different gins for different drinks. For example, based on what I've read
>recently I think the new Tanqueray Rangpur might be good for gin & tonic,
>but not as good for Ramos gin fizzes.
>
>In shopping for Delilah ingredients last week I found that there's a much
>greater range of flavors in gins than I'd realized; manufacturers are
>departing quite strongly from the traditional idea of what a gin is supposed
>to be. (I ended up buying a bottle of Citadelle and a bottle of some
>off-brand which I was hoping would taste of juniper and little else.)
>
>Until last week, I thought that gin could be broken down into two main
>types: English and Dutch. English gin is what most people think of as gin:
>It's a white spirit mainly flavored with juniper, with side notes from other
>flavoring agents. Dutch gin is markedly different from English gin. To start
>with, it's often brown in color, and deeper in flavor. Traditionally, Dutch
>gin is served neat in ceramic cups which are filled to the point where
>surface tension causes the gin to bow out above the rim of the cup. But
>today's gin producers are starting to emphasize the non-juniper flavors in
>gin to the point where it's debatable whether it's still appropriate to call
>the products "gin".
>
>I don't know the difference between the top-selling gins, e.g., Beefeater,
>Gilbey's, Gordon's, or Seagram's; maybe someone here can expound on the
>qualities of those gins. I am familiar with Tanqueray and Bombay Sapphire,
>but neither of them strike me as something I need to seek out and consume on
>a regular basis. I might just have to buy "airline" bottles of several
>brands to take notes on how they differ. I'm particularly interested in the
>Anchor gins (they make both a Dutch and English version), in the Rogue
>Spirits' gins (both the spruce and the pink spruce), and in the Hendrick's
>gins.
>
>Bob


I'd use a lesser quality for mixing with anything aside from tonic
water. That is where Gilbey's, Gordon's, and the like are acceptable.
For drinking with tonic or as a martini, I like the premium gins. I'd
never waste Hendricks (my favorite) in some fruity drink. It has a
nice infusion of flavors that can be appreciated either on ice or with
some tonic.

IMO, the Tangueray Rangpur was too heavily lime flavored for my taste.
Their Malacca, though, is excellent, as is Ten. I'd never turn down
Bombay, Tangueray, Boodles, Beefeater, or a handful of others in that
price range. Taste is such a personal thing you'd really have to try
a few to decide. Like any spirit, the low end tends to have a bit
more bite, the high end smoother.

Ed Pawlowski wrote:
> On Sat, 6 Feb 2010 19:49:32 -0800, "Bob Terwilliger"
> > wrote:
>
>
>
>> I think it's interesting that notbob specified "martini" gin, since it seems
>> to me that gins vary so much that it might actually make sense to have
>> different gins for different drinks. For example, based on what I've read
>> recently I think the new Tanqueray Rangpur might be good for gin & tonic,
>> but not as good for Ramos gin fizzes.
>>
>> In shopping for Delilah ingredients last week I found that there's a much
>> greater range of flavors in gins than I'd realized; manufacturers are
>> departing quite strongly from the traditional idea of what a gin is supposed
>> to be. (I ended up buying a bottle of Citadelle and a bottle of some
>> off-brand which I was hoping would taste of juniper and little else.)
>>
>> Until last week, I thought that gin could be broken down into two main
>> types: English and Dutch. English gin is what most people think of as gin:
>> It's a white spirit mainly flavored with juniper, with side notes from other
>> flavoring agents. Dutch gin is markedly different from English gin. To start
>> with, it's often brown in color, and deeper in flavor. Traditionally, Dutch
>> gin is served neat in ceramic cups which are filled to the point where
>> surface tension causes the gin to bow out above the rim of the cup. But
>> today's gin producers are starting to emphasize the non-juniper flavors in
>> gin to the point where it's debatable whether it's still appropriate to call
>> the products "gin".
>>
>> I don't know the difference between the top-selling gins, e.g., Beefeater,
>> Gilbey's, Gordon's, or Seagram's; maybe someone here can expound on the
>> qualities of those gins. I am familiar with Tanqueray and Bombay Sapphire,
>> but neither of them strike me as something I need to seek out and consume on
>> a regular basis. I might just have to buy "airline" bottles of several
>> brands to take notes on how they differ. I'm particularly interested in the
>> Anchor gins (they make both a Dutch and English version), in the Rogue
>> Spirits' gins (both the spruce and the pink spruce), and in the Hendrick's
>> gins.
>>
>> Bob
>
>
> I'd use a lesser quality for mixing with anything aside from tonic
> water. That is where Gilbey's, Gordon's, and the like are acceptable.
> For drinking with tonic or as a martini, I like the premium gins. I'd
> never waste Hendricks (my favorite) in some fruity drink. It has a
> nice infusion of flavors that can be appreciated either on ice or with
> some tonic.
>
> IMO, the Tangueray Rangpur was too heavily lime flavored for my taste.
> Their Malacca, though, is excellent, as is Ten. I'd never turn down
> Bombay, Tangueray, Boodles, Beefeater, or a handful of others in that
> price range. Taste is such a personal thing you'd really have to try
> a few to decide. Like any spirit, the low end tends to have a bit
> more bite, the high end smoother.


Seagram's or Gordon's is perfect with tonic, but the really cheap
stuff is passable. Tangueray is better for martinis. I've never
heard of Dutch gin before, I'll have to look that up.

BTW, gin tastes nasty (maybe not the high dollar stuff, I dunno),
and tonic water tastes nasty, but when you mix them together with a
little lemon or lime it tastes great. I can't figure out how that
works.

Bob

On Sat, 6 Feb 2010 19:49:32 -0800, "Bob Terwilliger"
> wrote:

> I think it's interesting that notbob specified "martini" gin,

He specified martini gins because I was talking about a martini.

> since it seems
> to me that gins vary so much that it might actually make sense to have
> different gins for different drinks. For example, based on what I've read
> recently I think the new Tanqueray Rangpur might be good for gin & tonic,

Tanqueray is good, but my favorite is for G&T Beefeaters.

> but not as good for Ramos gin fizzes.

I haven't had one of those literally in decades. Man, they are good.


--
I love cooking with wine.
Sometimes I even put it in the food.

"Bob Terwilliger" > wrote in message

> notbob replied to sf about gin:
>
>>> I'm not impressed with Plymouth though; it doesn't have any flavor.
>>
>> I call it the Greygoose Syndrome. Refine it to the point it has
>> absolutely no flavor whatsoever, so then the X&Y gens will drink it
>> and consider themselves cool.
>>
>>> I'll stick with Bombay Sapphire.
>>
>> Try Boodles. My fave martini gin.
>
> I think it's interesting that notbob specified "martini" gin, since
> it seems to me that gins vary so much that it might actually make
> sense to have different gins for different drinks. For example, based
> on what I've read recently I think the new Tanqueray Rangpur might be
> good for gin & tonic, but not as good for Ramos gin fizzes.
>
> In shopping for Delilah ingredients last week I found that there's a
> much greater range of flavors in gins than I'd realized;
> manufacturers are departing quite strongly from the traditional idea
> of what a gin is supposed to be. (I ended up buying a bottle of
> Citadelle and a bottle of some off-brand which I was hoping would
> taste of juniper and little else.)
> Until last week, I thought that gin could be broken down into two main
> types: English and Dutch. English gin is what most people think of as
> gin: It's a white spirit mainly flavored with juniper, with side
> notes from other flavoring agents. Dutch gin is markedly different
> from English gin. To start with, it's often brown in color, and
> deeper in flavor. Traditionally, Dutch gin is served neat in ceramic
> cups which are filled to the point where surface tension causes the
> gin to bow out above the rim of the cup. But today's gin producers
> are starting to emphasize the non-juniper flavors in gin to the point
> where it's debatable whether it's still appropriate to call the
> products "gin".
> I don't know the difference between the top-selling gins, e.g.,
> Beefeater, Gilbey's, Gordon's, or Seagram's; maybe someone here can
> expound on the qualities of those gins.

I am unable to detect any real difference among those three and they all
make perfectly good gin and limes. I have tried very expensive gins when
friends offer but I really see little difference.

--
Jim Silverton
Potomac, Maryland

Having OD'd last night on my late husband's whiskey sours, I'm going to take
a pass on today's event, but not before passing his recipe on:

HIMSELF'S WHISKEY SOURS

In metal part of cocktail shaker set place:

6 tablespoons superfine sugar
13 1/2 ounces any ole whiskey
6 ounces lemon juice (fresh or frozen Minute Maid)
6-8 ice cubes

Place glass part of shaker set into top of metal part, flip, and shake until
sugar is dissolved. Pour through strainer into whiskey sour glasses, into
each of which you have placed:

1 maraschino cherry
1 teaspoon of maraschino cherry juice (the secret ingredient)

This is the Only Way to make whiskey sours. I will tolerate no variations.

Have a splendid afternoon!

Felice

"Felice" > wrote in message
...
> Having OD'd last night on my late husband's whiskey sours, I'm going to
> take a pass on today's event, but not before passing his recipe on:
>
> HIMSELF'S WHISKEY SOURS
>
> In metal part of cocktail shaker set place:
>
> 6 tablespoons superfine sugar
> 13 1/2 ounces any ole whiskey
> 6 ounces lemon juice (fresh or frozen Minute Maid)
> 6-8 ice cubes
>
> Place glass part of shaker set into top of metal part, flip, and shake
> until sugar is dissolved. Pour through strainer into whiskey sour glasses,
> into each of which you have placed:
>
> 1 maraschino cherry
> 1 teaspoon of maraschino cherry juice (the secret ingredient)
>
> This is the Only Way to make whiskey sours. I will tolerate no variations.
>

It's a perfect, classic bartender's recipe.

On 2/6/2010 10:44, Felice wrote:
> Having OD'd last night on my late husband's whiskey sours, I'm going to take
> a pass on today's event, but not before passing his recipe on:
>
> HIMSELF'S WHISKEY SOURS
>
> In metal part of cocktail shaker set place:
>
> 6 tablespoons superfine sugar
> 13 1/2 ounces any ole whiskey
> 6 ounces lemon juice (fresh or frozen Minute Maid)
> 6-8 ice cubes
>
> Place glass part of shaker set into top of metal part, flip, and shake until
> sugar is dissolved. Pour through strainer into whiskey sour glasses, into
> each of which you have placed:
>
> 1 maraschino cherry
> 1 teaspoon of maraschino cherry juice (the secret ingredient)
>
> This is the Only Way to make whiskey sours. I will tolerate no variations.
>
> Have a splendid afternoon!

Ooo, I haven't had a good sour in ages!

On Sat, 6 Feb 2010 12:44:18 -0500, "Felice" >
wrote:

>Having OD'd last night on my late husband's whiskey sours, I'm going to take
>a pass on today's event, but not before passing his recipe on:
>
>HIMSELF'S WHISKEY SOURS
>
>In metal part of cocktail shaker set place:
>
>6 tablespoons superfine sugar
>13 1/2 ounces any ole whiskey
>6 ounces lemon juice (fresh or frozen Minute Maid)
>6-8 ice cubes
>
>Place glass part of shaker set into top of metal part, flip, and shake until
>sugar is dissolved. Pour through strainer into whiskey sour glasses, into
>each of which you have placed:
>
>1 maraschino cherry
>1 teaspoon of maraschino cherry juice (the secret ingredient)
>
>This is the Only Way to make whiskey sours. I will tolerate no variations.
>
>Have a splendid afternoon!
>
>Felice
>

There is one variation I really like... a Tequila Sour. The same
recipe only substitute Tequilla for the whiskey. Yummy :-)

Ron Kelley

On Sat, 6 Feb 2010 12:44:18 -0500, Felice wrote:

> Having OD'd last night on my late husband's whiskey sours, I'm going to take
> a pass on today's event, but not before passing his recipe on:
>
> HIMSELF'S WHISKEY SOURS
>
> In metal part of cocktail shaker set place:
>
> 6 tablespoons superfine sugar
> 13 1/2 ounces any ole whiskey
> 6 ounces lemon juice (fresh or frozen Minute Maid)
> 6-8 ice cubes
>
> Place glass part of shaker set into top of metal part, flip, and shake until
> sugar is dissolved. Pour through strainer into whiskey sour glasses, into
> each of which you have placed:
>
> 1 maraschino cherry
> 1 teaspoon of maraschino cherry juice (the secret ingredient)
>
> This is the Only Way to make whiskey sours. I will tolerate no variations.

is it ok.k if i make one with vodka as long as i don't call it a whiskey
sour? i was thinking i'd call it 'texas chili.'

your pal,
blake

"blake murphy" > wrote in message
...
> On Sat, 6 Feb 2010 12:44:18 -0500, Felice wrote:
>
>> Having OD'd last night on my late husband's whiskey sours, I'm going to
>> take
>> a pass on today's event, but not before passing his recipe on:
>>
>> HIMSELF'S WHISKEY SOURS
>>
>> In metal part of cocktail shaker set place:
>>
>> 6 tablespoons superfine sugar
>> 13 1/2 ounces any ole whiskey
>> 6 ounces lemon juice (fresh or frozen Minute Maid)
>> 6-8 ice cubes
>>
>> Place glass part of shaker set into top of metal part, flip, and shake
>> until
>> sugar is dissolved. Pour through strainer into whiskey sour glasses, into
>> each of which you have placed:
>>
>> 1 maraschino cherry
>> 1 teaspoon of maraschino cherry juice (the secret ingredient)
>>
>> This is the Only Way to make whiskey sours. I will tolerate no
>> variations.

> is it ok.k if i make one with vodka as long as i don't call it a whiskey
> sour? i was thinking i'd call it 'texas chili.'
>
> your pal,
> blake

How about Sours Alfredo?

Felice

On Sun, 7 Feb 2010 13:07:47 -0500, Felice wrote:

> "blake murphy" > wrote in message
> ...
>> On Sat, 6 Feb 2010 12:44:18 -0500, Felice wrote:
>>
>>> Having OD'd last night on my late husband's whiskey sours, I'm going to
>>> take
>>> a pass on today's event, but not before passing his recipe on:
>>>
>>> HIMSELF'S WHISKEY SOURS
>>>
>>> In metal part of cocktail shaker set place:
>>>
>>> 6 tablespoons superfine sugar
>>> 13 1/2 ounces any ole whiskey
>>> 6 ounces lemon juice (fresh or frozen Minute Maid)
>>> 6-8 ice cubes
>>>
>>> Place glass part of shaker set into top of metal part, flip, and shake
>>> until
>>> sugar is dissolved. Pour through strainer into whiskey sour glasses, into
>>> each of which you have placed:
>>>
>>> 1 maraschino cherry
>>> 1 teaspoon of maraschino cherry juice (the secret ingredient)
>>>
>>> This is the Only Way to make whiskey sours. I will tolerate no
>>> variations.
>
>> is it ok.k if i make one with vodka as long as i don't call it a whiskey
>> sour? i was thinking i'd call it 'texas chili.'
>>
>> your pal,
>> blake
>
> How about Sours Alfredo?
>
> Felice

hold the cream.

your pal,
blake

In article >,
blake murphy > wrote:

> On Sat, 6 Feb 2010 12:44:18 -0500, Felice wrote:
>
> > Having OD'd last night on my late husband's whiskey sours, I'm going to
> > take
> > a pass on today's event, but not before passing his recipe on:
> >
> > HIMSELF'S WHISKEY SOURS
> >
> > In metal part of cocktail shaker set place:
> >
> > 6 tablespoons superfine sugar
> > 13 1/2 ounces any ole whiskey
> > 6 ounces lemon juice (fresh or frozen Minute Maid)
> > 6-8 ice cubes
> >
> > Place glass part of shaker set into top of metal part, flip, and shake
> > until
> > sugar is dissolved. Pour through strainer into whiskey sour glasses, into
> > each of which you have placed:
> >
> > 1 maraschino cherry
> > 1 teaspoon of maraschino cherry juice (the secret ingredient)
> >
> > This is the Only Way to make whiskey sours. I will tolerate no variations.
>
> is it ok.k if i make one with vodka as long as i don't call it a whiskey
> sour? i was thinking i'd call it 'texas chili.'

How about:

Sweet and Sour Vodka

?

:-)

--
Dan Abel
Petaluma, California USA

blake murphy wrote:
> On Sat, 6 Feb 2010 12:44:18 -0500, Felice wrote:
>
>> Having OD'd last night on my late husband's whiskey sours, I'm
>> going
>> to take a pass on today's event, but not before passing his recipe
>> on:
>>
>> HIMSELF'S WHISKEY SOURS
>>
>> In metal part of cocktail shaker set place:
>>
>> 6 tablespoons superfine sugar
>> 13 1/2 ounces any ole whiskey
>> 6 ounces lemon juice (fresh or frozen Minute Maid)
>> 6-8 ice cubes
>>
>> Place glass part of shaker set into top of metal part, flip, and
>> shake until sugar is dissolved. Pour through strainer into whiskey
>> sour glasses, into each of which you have placed:
>>
>> 1 maraschino cherry
>> 1 teaspoon of maraschino cherry juice (the secret ingredient)
>>
>> This is the Only Way to make whiskey sours. I will tolerate no
>> variations.
>
> is it ok.k if i make one with vodka as long as i don't call it a
> whiskey sour? i was thinking i'd call it 'texas chili.'
>
> your pal,
> blake

Or Melton Mowbray sour? <G>

On Sun, 7 Feb 2010 15:41:17 -0500, "Dora" > wrote:

>blake murphy wrote:
>> On Sat, 6 Feb 2010 12:44:18 -0500, Felice wrote:
>>
>>> Having OD'd last night on my late husband's whiskey sours, I'm
>>> going
>>> to take a pass on today's event, but not before passing his recipe
>>> on:
>>>
>>> HIMSELF'S WHISKEY SOURS
>>>
>>> In metal part of cocktail shaker set place:
>>>
>>> 6 tablespoons superfine sugar
>>> 13 1/2 ounces any ole whiskey
>>> 6 ounces lemon juice (fresh or frozen Minute Maid)
>>> 6-8 ice cubes
>>>
>>> Place glass part of shaker set into top of metal part, flip, and
>>> shake until sugar is dissolved. Pour through strainer into whiskey
>>> sour glasses, into each of which you have placed:
>>>
>>> 1 maraschino cherry
>>> 1 teaspoon of maraschino cherry juice (the secret ingredient)
>>>
>>> This is the Only Way to make whiskey sours. I will tolerate no
>>> variations.
>>
>> is it ok.k if i make one with vodka as long as i don't call it a
>> whiskey sour? i was thinking i'd call it 'texas chili.'
>>
>> your pal,
>> blake
>
>Or Melton Mowbray sour? <G>

Oh you are sooo bad. I hope the cabal (tinc) isn't reading this.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/07/10

On Sun, 7 Feb 2010 15:41:17 -0500, Dora wrote:

> blake murphy wrote:
>> On Sat, 6 Feb 2010 12:44:18 -0500, Felice wrote:
>>
>>> Having OD'd last night on my late husband's whiskey sours, I'm
>>> going
>>> to take a pass on today's event, but not before passing his recipe
>>> on:
>>>
>>> HIMSELF'S WHISKEY SOURS
>>>
>>> In metal part of cocktail shaker set place:
>>>
>>> 6 tablespoons superfine sugar
>>> 13 1/2 ounces any ole whiskey
>>> 6 ounces lemon juice (fresh or frozen Minute Maid)
>>> 6-8 ice cubes
>>>
>>> Place glass part of shaker set into top of metal part, flip, and
>>> shake until sugar is dissolved. Pour through strainer into whiskey
>>> sour glasses, into each of which you have placed:
>>>
>>> 1 maraschino cherry
>>> 1 teaspoon of maraschino cherry juice (the secret ingredient)
>>>
>>> This is the Only Way to make whiskey sours. I will tolerate no
>>> variations.
>>
>> is it ok.k if i make one with vodka as long as i don't call it a
>> whiskey sour? i was thinking i'd call it 'texas chili.'
>>
>> your pal,
>> blake
>
> Or Melton Mowbray sour? <G>

<snort>

your pal,
blake

On Sat, 6 Feb 2010 12:44:18 -0500, "Felice" >
wrote:

> Having OD'd last night on my late husband's whiskey sours, I'm going to take
> a pass on today's event, but not before passing his recipe on:
>
> HIMSELF'S WHISKEY SOURS
>
> In metal part of cocktail shaker set place:
>
> 6 tablespoons superfine sugar
> 13 1/2 ounces any ole whiskey
> 6 ounces lemon juice (fresh or frozen Minute Maid)
> 6-8 ice cubes
>
> Place glass part of shaker set into top of metal part, flip, and shake until
> sugar is dissolved. Pour through strainer into whiskey sour glasses, into
> each of which you have placed:
>
> 1 maraschino cherry
> 1 teaspoon of maraschino cherry juice (the secret ingredient)
>
> This is the Only Way to make whiskey sours. I will tolerate no variations.
>
> Have a splendid afternoon!
>

Thanks, Felice. I read this recipe and returned to the chat room
looking for a drinking buddy, but everyone had left. I was about to
leave when I_am_Tosk dropped by. He's not much of a drinker, but he
said he had a beer with me. A good time was had by all and everyone
had gone home by midnight PST.

I want to put my head together with sky to figure out how many total
participated. We saw quite a few people who have never or rarely been
in chat, so it was really nice.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
says...
>
> On Sat, 6 Feb 2010 12:44:18 -0500, "Felice" >
> wrote:
>
> > Having OD'd last night on my late husband's whiskey sours, I'm going to take
> > a pass on today's event, but not before passing his recipe on:
> >
> > HIMSELF'S WHISKEY SOURS
> >
> > In metal part of cocktail shaker set place:
> >
> > 6 tablespoons superfine sugar
> > 13 1/2 ounces any ole whiskey
> > 6 ounces lemon juice (fresh or frozen Minute Maid)
> > 6-8 ice cubes
> >
> > Place glass part of shaker set into top of metal part, flip, and shake until
> > sugar is dissolved. Pour through strainer into whiskey sour glasses, into
> > each of which you have placed:
> >
> > 1 maraschino cherry
> > 1 teaspoon of maraschino cherry juice (the secret ingredient)
> >
> > This is the Only Way to make whiskey sours. I will tolerate no variations.
> >
> > Have a splendid afternoon!
> >
>
> Thanks, Felice. I read this recipe and returned to the chat room
> looking for a drinking buddy, but everyone had left. I was about to
> leave when I_am_Tosk dropped by. He's not much of a drinker, but he
> said he had a beer with me. A good time was had by all and everyone
> had gone home by midnight PST.
>
> I want to put my head together with sky to figure out how many total
> participated. We saw quite a few people who have never or rarely been
> in chat, so it was really nice.

Well, I did have most of my beer... I rarely drink down to the
sediment

It was great talking to you, I missed most of it due to a computer
breakdown.

Scotty

On Mon, 8 Feb 2010 06:44:09 -0500, I am Tosk
> wrote:

> Well, I did have most of my beer... I rarely drink down to the
> sediment

I had an apricot beer by Pyramid (I think that's the micro-brewery's
name) during yesterday's superbowl. It was surprisingly good, just a
hint of apricot.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> On Mon, 8 Feb 2010 06:44:09 -0500, I am Tosk
> > wrote:
>
>
>>Well, I did have most of my beer... I rarely drink down to the
>>sediment
>
>
> I had an apricot beer by Pyramid (I think that's the micro-brewery's
> name) during yesterday's superbowl. It was surprisingly good, just a
> hint of apricot.
>
>

+1. I had one of those and I was surprised at how much I liked
it. It's not somthing I'd drink all night, but a cold one really
hit the spot right after a game of frisbee.

--
Mort

In article >,
says...
>
> On Mon, 8 Feb 2010 06:44:09 -0500, I am Tosk
> > wrote:
>
> > Well, I did have most of my beer... I rarely drink down to the
> > sediment
>
> I had an apricot beer by Pyramid (I think that's the micro-brewery's
> name) during yesterday's superbowl. It was surprisingly good, just a
> hint of apricot.

I have not made any "falvored" beers as such but in the club I am in we
did add some chocolate to one of the brews we did at a meeting. I never
got to tast it, but had some of an earlier batch. Not too memorable, so
I guess it wasn't that bad.


Scotty

On Sun, 07 Feb 2010 17:19:25 -0800, sf wrote:

> On Sat, 6 Feb 2010 12:44:18 -0500, "Felice" >
> wrote:
>
>> Having OD'd last night on my late husband's whiskey sours, I'm going to take
>> a pass on today's event, but not before passing his recipe on:
>>
>> HIMSELF'S WHISKEY SOURS
>>
>> In metal part of cocktail shaker set place:
>>
>> 6 tablespoons superfine sugar
>> 13 1/2 ounces any ole whiskey
>> 6 ounces lemon juice (fresh or frozen Minute Maid)
>> 6-8 ice cubes
>>
>> Place glass part of shaker set into top of metal part, flip, and shake until
>> sugar is dissolved. Pour through strainer into whiskey sour glasses, into
>> each of which you have placed:
>>
>> 1 maraschino cherry
>> 1 teaspoon of maraschino cherry juice (the secret ingredient)
>>
>> This is the Only Way to make whiskey sours. I will tolerate no variations.
>>
>> Have a splendid afternoon!
>>
>
> Thanks, Felice. I read this recipe and returned to the chat room
> looking for a drinking buddy, but everyone had left. I was about to
> leave when I_am_Tosk dropped by. He's not much of a drinker, but he
> said he had a beer with me. A good time was had by all and everyone
> had gone home by midnight PST.
>
> I want to put my head together with sky to figure out how many total
> participated. We saw quite a few people who have never or rarely been
> in chat, so it was really nice.

off the top of my head, these people were there when i was there (hope this
isn't telling tales out of school):

sf, sky, cshenk, anna, kent, boli, nb, jill, andy, triolus, chatty cathy
(afternoon edition), koko, trosk, chrisd (?) and some others i've no doubt
forgotten and to whom i apologize. i shoulda scribbled some indecipherable
notes on a cocktail napkin.

it was fun.

your pal,
blake

On Sat, 6 Feb 2010 12:44:18 -0500, "Felice" >
wrote:

>Having OD'd last night on my late husband's whiskey sours, I'm going to take
>a pass on today's event, but not before passing his recipe on:
>
>HIMSELF'S WHISKEY SOURS

<snip>

One of my faves (drunk with great care and caution):

@@@@@ Now You're Cooking! Export Format

Caipirinha

beverages

1 lime quartered
1 tablespoon of sugar
1 shot Aguardiente
1/2 cup of ice cubes with water

Place the lime and sugar in the bottom of a glass.
Using the handle of a wooden spoon, crush and mash
the lime. Pour in the liqueur and ice. Stir well.

Terry "Squeaks" Pulliam Burd

---

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

"Terry Pulliam Burd" > wrote in message
...
|
| One of my faves (drunk with great care and caution):
|
| @@@@@ Now You're Cooking! Export Format
|
| Caipirinha
|
| beverages
|
| 1 lime quartered
| 1 tablespoon of sugar
| 1 shot Aguardiente
| 1/2 cup of ice cubes with water
|
| Place the lime and sugar in the bottom of a glass.
| Using the handle of a wooden spoon, crush and mash
| the lime. Pour in the liqueur and ice. Stir well.

With all due deference, a true Caipirinha, which is a Brazilian
drink, uses Cachaça, a Brazilian rum variant. Aguardiente is
more of an ouzo or other anise-scented beverage, made in
Columbia, not at all what the proper Cachaça offers in its
almost rum-scented hot and assertive cane sugar distillate
made only in Brazil. Try them against each other; nevermore
will "Aguardiente" pass your lips in the context of Caipirinha.

pavane

On Sun, 7 Feb 2010 22:36:15 -0500, "pavane"
> wrote:

>With all due deference, a true Caipirinha, which is a Brazilian
>drink, uses Cachaça, a Brazilian rum variant. Aguardiente is
>more of an ouzo or other anise-scented beverage, made in
>Columbia, not at all what the proper Cachaça offers in its
>almost rum-scented hot and assertive cane sugar distillate
>made only in Brazil. Try them against each other; nevermore
>will "Aguardiente" pass your lips in the context of Caipirinha.

I was introduced to the caipirinha in Peru, where they used
aguardiente. I've had the caipirinha in Brazil, but under their
version which they called "pinga" (phonetic spelling, cannot recall)
and, IIRC, is rude in Spanish.

Terry "Squeaks" Pulliam Burd

---

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

"Terry Pulliam Burd" > wrote in message
...
| On Sun, 7 Feb 2010 22:36:15 -0500, "pavane"
| > wrote:
|
| >With all due deference, a true Caipirinha, which is a Brazilian
| >drink, uses Cachaça, a Brazilian rum variant. Aguardiente is
| >more of an ouzo or other anise-scented beverage, made in
| >Columbia, not at all what the proper Cachaça offers in its
| >almost rum-scented hot and assertive cane sugar distillate
| >made only in Brazil. Try them against each other; nevermore
| >will "Aguardiente" pass your lips in the context of Caipirinha.
|
| I was introduced to the caipirinha in Peru, where they used
| aguardiente. I've had the caipirinha in Brazil, but under their
| version which they called "pinga" (phonetic spelling, cannot recall)
| and, IIRC, is rude in Spanish.

They sound pretty good also. Sorry for the negative tone in my
comment above; too much Superbowl and not enough thought.

pavane

In article >,
says...
>
> Here's a good site for boozealongers. I like the bloody mary.
> http://www.videojug.com/tag/alcoholic-cocktails
>
> Kent

Apologies to the group as I may not be able to do the bloody mary
boozealong. Yesterday I woke up to a blown up laptop and I am using my
wifes portable with very little software available. I may be able to
catch up with it this evening.

Scotty

Kent wrote:
> Here's a good site for boozealongers. I like the bloody mary.
> http://www.videojug.com/tag/alcoholic-cocktails
>
> Kent

You need a video to make a drink? How lame.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Feb 6, 8:49*pm, Janet Wilder > wrote:
> Kent wrote:
> > Here's a good site for boozealongers. I like the bloody mary.
> >http://www.videojug.com/tag/alcoholic-cocktails
>
> > Kent
>
> You need a video to make a drink? *How lame.

LOL! What's even *more lame* is a bunch of assholes sitting around a
chat room drinking, then bragging about it on Usenet...... LOL
again!

On Mon, 8 Feb 2010 08:06:13 -0800 (PST), projectile vomit chick wrote:

> On Feb 6, 8:49*pm, Janet Wilder > wrote:
>> Kent wrote:
>>> Here's a good site for boozealongers. I like the bloody mary.
>>>http://www.videojug.com/tag/alcoholic-cocktails
>>
>>> Kent
>>
>> You need a video to make a drink? *How lame.
>
> LOL! What's even *more lame* is a bunch of assholes sitting around a
> chat room drinking, then bragging about it on Usenet...... LOL
> again!

offhand, i'd say what' even more lame (aside from your screen name) is
using *two* 'LOL's in describe an event you weren't even at.

blake

On Mon, 8 Feb 2010 08:06:13 -0800 (PST), projectile vomit chick
> wrote:

> On Feb 6, 8:49*pm, Janet Wilder > wrote:
> > Kent wrote:
> > > Here's a good site for boozealongers. I like the bloody mary.
> > >http://www.videojug.com/tag/alcoholic-cocktails
> >
> > > Kent
> >
> > You need a video to make a drink? *How lame.
>
> LOL! What's even *more lame* is a bunch of assholes sitting around a
> chat room drinking, then bragging about it on Usenet...... LOL
> again!

Glad you didn't come! We had a great time without you.

--
I love cooking with wine.
Sometimes I even put it in the food.

"projectile vomit chick" wrote

> LOL! What's even *more lame* is a bunch of assholes sitting around a
> chat room drinking, then bragging about it on Usenet......

Actually it was fun. Most folks just had a mixed drink or a beer, though
some had wine. No one got drunk that I could tell when I was in.