Originally posted by SHURTZtheHERTZ
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Official thread of Bourbon Dominance
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Originally posted by SHURTZtheHERTZ View PostThis would be another debate, but if I am using whiskey for a cocktail like an Old Fashioned or Manhattan, I am using rye whiskey.
I find rye helps balance out the out the sweet components of the other ingredients better than the sweeter bourbon. (I kind of compare the two like I would rye bread and corn bread. Both great bread, but both serve different purposes.
Sazerac and Templeton are two pretty good Ryes.There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.
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Originally posted by Dan View PostFunny bourbon story:
I was over at a neighbor's one night with the family, there were a few families all hanging out in the back yard and having a good time. A couple of our wives were drinking bourbon and coke when we ran out of the bourbon that I brought. The neighbor says, "go on inside and get another bottle, I've got some in the house". The wives, who know nothing about bourbon come out and right in front of us are getting ready to pour Pappy Van Winkle into their Coke. In unison, 3 of us guys all jump up and yell, NOOOOOOOOO!The Assman
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Originally posted by MoValley John View PostTraditionally, I think that rye is used in Manhattan's, but I like it sweeter. Don't short me on the cherries, either. The best part of the Manhattan is finishing it and eating the cherries.The Assman
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I agree with you that rye makes for a good Old Fashioned or Manhattan. I am split 50/50 when I make them at home. I like Old Overholt Rye, don't let it's price fool you, it tastes great. I'm not a fan of rye for sipping.
I have found that there is a wide variety of Old Fashioned recipes when you are ordering at a bar. I spent an afternoon at the Pool Bar at The Golden Nugget watching a Fitness America pageant. Sat through three different bartender shifts and each one made a different version of an Old Fashioned. I did it for science. Two of them muddled an orange slice to start and the other didn't. One used water, the others used club soda. They all used different bitters. There was a wide range in taste but I drank them all. All were good, some were better.One quick note before we present the rankings: With Wichita State’s move to the American Athletic Conference, the Shockers have moved out of the mid-major club. We wish the Shockers well against Cincinnati, UConn, SMU, and more.
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Thought I would post a couple pictures of Friday afternoons past.
The Smooth Ambler was very good. I haven't opened the Taylor yet but I had a pour at a bar in KC. A little hotter than I prefer but an extra splash of water smooths it out.
Pappy 15 clone. I made 60/40 and 4/60, 12 to Antique. I preferred the 60/40 but both were delicious.
The juice is from Indiana and it's bottled in Texas. I always get a bottle when I visit my daughter in Austin. It is the sweetest bourbon I have had and it's great for cocktails.
One quick note before we present the rankings: With Wichita State’s move to the American Athletic Conference, the Shockers have moved out of the mid-major club. We wish the Shockers well against Cincinnati, UConn, SMU, and more.
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I'm smoking two pork butts today. Using my 40" electric smoker. I know, using the electric smoker is cheating, but it's Tuesday, not Saturday. Anyway, a good manhattan pairs quite nicely with pulled pork.There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.
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Originally posted by SHURTZtheHERTZ View PostBlanton's is the best. True story.
I have collected all 8 horse tops (one for each letter). Like someone already mention, they act out a horse race.
Now, all I need is a display for them.
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