Relaxer
Joined: October 15, 2001 at 05:01 AM UTC
Posts: 5410
Re: The Whisk(e)y Thread
February 14, 2014 at 09:21 PM UTC
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so what have people been drinking lately? my thing recently is to have some of this
with a little syrup, 8 shakes of bitters and a solid
glurp of this
to me, the campfire tastes just like scotch even though its supposedly dominated by bourbon and rye. but it does bring that sourness and when mixed with the above, it gives my sweet whiskey drink an appealing new tone. almost sensually muscular, you might say (not me though)
jrpa
Joined: September 03, 2013 at 03:15 PM UTC
Posts: 29999
Re: The Whisk(e)y Thread
February 14, 2014 at 11:11 PM UTC
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stevewizzle wrote:
Julian, wrote:
I swear, I feel like I'm the only one trying to create content and designing future plot lines around here sometimes.
future user name change coming soon…
STRUGGLING Community ORGANIZER maybe. I'm not giving up on you people yet.
James Ford
Joined: July 22, 2009 at 09:02 PM UTC
Posts: 5620
Re: The Whisk(e)y Thread
February 21, 2014 at 04:01 PM UTC
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I watched the perfect movie for both fans of whiskey and Scottish accents last night.
http://www.imdb.com/title/tt1924394/
Yada
Joined: February 05, 2003 at 06:01 AM UTC
Posts: 12418
Re: The Whisk(e)y Thread
February 26, 2014 at 05:41 PM UTC
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Relaxer
Joined: October 15, 2001 at 05:01 AM UTC
Posts: 5410
Re: The Whisk(e)y Thread
February 26, 2014 at 09:31 PM UTC
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Yada wrote:
http://press.fourseasons.com/washington/hotel-news/2014/bourbon-steak-celebrates-st-patricks-day-with-special-pappy-van-winkle-at-four-seasons-hotel-washington-dc/
Pappy Dinner
Whoa. Heavily considering this but my wife isn't interested. Might have to organize a sausage fest.
Yada
Joined: February 05, 2003 at 06:01 AM UTC
Posts: 12418
Re: The Whisk(e)y Thread
February 26, 2014 at 09:39 PM UTC
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Relaxer wrote:
Yada wrote:
http://press.fourseasons.com/washington/hotel-news/2014/bourbon-steak-celebrates-st-patricks-day-with-special-pappy-van-winkle-at-four-seasons-hotel-washington-dc/
Pappy Dinner
Whoa. Heavily considering this but my wife isn't interested. Might have to organize a sausage fest.
It would be nice to see the menu as well, but I'm sure it's top notch.
sweetcell
Joined: July 18, 2006 at 05:01 AM UTC
Posts: 22608
Re: The Whisk(e)y Thread
February 26, 2014 at 09:55 PM UTC
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it's the four seasons. the food will be top notch.
a buddy of mine has a whiskey collection that would make relaxer drool. it's in a huge glass case we've started referring to as "The Alter." i'll have to post some pix. anyhoo, the other day i tried some Pappy VW for the first time. i think it was 20 year. damn fine stuff, probably the best bourbon i've ever tried (not that i'd tried that many bourbons, nor do i consider myself an aficionado). as others have stated previously, i'm not certain it's $800 good.
Relaxer
Joined: October 15, 2001 at 05:01 AM UTC
Posts: 5410
Re: The Whisk(e)y Thread
February 26, 2014 at 09:55 PM UTC
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Oh, they're serving food at this?
Yada
Joined: February 05, 2003 at 06:01 AM UTC
Posts: 12418
Re: The Whisk(e)y Thread
February 26, 2014 at 10:12 PM UTC
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Relaxer wrote:
Oh, they're serving food at this?
Yup… five course meal… which almost pays for itself.
brennser
Joined: October 21, 2002 at 05:01 AM UTC
Posts: 3760
Re: The Whisk(e)y Thread
March 31, 2014 at 02:54 PM UTC
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Picked up a bottleof Whistle Pig at Magruders on Saturday - only 59.99 which I thought was a good price
And a buddy stopped by with a bottle of Pinhook bourbon which was very good
http://drinkwire.liquor.com/post/bourbons-of-the-fall-part-2
Relaxer
Joined: October 15, 2001 at 05:01 AM UTC
Posts: 5410
Re: The Whisk(e)y Thread
March 31, 2014 at 03:47 PM UTC
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WhistlePig rye or bourbon? I've only had the rye and it was good but I feel like there's better rye out there for the price, like High West's Double Rye or even Wild Turkey Rye.
Lately I've been experimenting a lot with ginger liqueur. This is a recent favorite:
Tonight's drink:
3 oz of rye, 1+ oz of Domaine Canton ginger liqueur, 1.5 oz of simple syrup, 1 oz of lemon juice, a few blurps of Angostora bitters
Mix in shaker with ice, pour, experience bliss.
i am gay and i like cats
Joined: Unknown
Posts: 0
Re: The Whisk(e)y Thread
March 31, 2014 at 03:51 PM UTC
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your kitchen, is straight, out of the eighties growing up memories i had in north carolina. including the booze and shaker cheese. my parents, liked booze . . . and shaker cheese.
grateful
Joined: October 15, 2008 at 05:01 AM UTC
Posts: 11564
Re: The Whisk(e)y Thread
March 31, 2014 at 04:57 PM UTC
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brennser
Joined: October 21, 2002 at 05:01 AM UTC
Posts: 3760
Re: The Whisk(e)y Thread
March 31, 2014 at 05:00 PM UTC
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Relaxer wrote:
WhistlePig rye or bourbon? I've only had the rye and it was good but I feel like there's better rye out there for the price, like High West's Double Rye or even Wild Turkey Rye.
Rye - I luuuurrrve it
Yada
Joined: February 05, 2003 at 06:01 AM UTC
Posts: 12418
Re: The Whisk(e)y Thread
March 31, 2014 at 05:13 PM UTC
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You guys are making me thirsty.
James Ford
Joined: July 22, 2009 at 09:02 PM UTC
Posts: 5620
Re: The Whisk(e)y Thread
March 31, 2014 at 05:17 PM UTC
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Tell me about it. I may have to hit Starbucks for a grande mocha frappuchino light.
Yada wrote:
You guys are making me thirsty.
jrpa
Joined: September 03, 2013 at 03:15 PM UTC
Posts: 29999
Re: The Whisk(e)y Thread
March 31, 2014 at 05:20 PM UTC
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Yada wrote:
You guys are making me thirsty.
These pretzels are making me thirsty.