Tiramisu Stout, sounds almost like some of those god-awful flavoured vodkas - how was it?
Currently sipping Stash Licorice Spice tea ( Cinnamon, orange peel, star anise, vanilla, sarsaparilla).
Currently sipping Stash Licorice Spice tea ( Cinnamon, orange peel, star anise, vanilla, sarsaparilla).
Walked to Binny’s at Lincoln Park to buy a bottle of Cocobon red wine and a BIG bottle of Cabin Fever, maple infused bourbon. The sine will go for a piece of meat, but the Cabin Fever is already tested. Yum!
Haha! I used to prefer it neat a long time ago, now I like it with a little water. Helps to develop the flavors and also minimize gastric disturbance. Don't get old! 🙂
I’ve found that for a healthy pour - how much gap do you allow between your two fingers when measuring?- intended for a protracted shipping session that only a couple of drops of water are required to open the flavour up - and for chilling without diluting, either tumbled glass, stone or a single king sized ice cube.
I am in favor of: half a teaspoon of water to bring out "da flava".
No ice for me.
The Mead was hard to stop fermenting, so I added more honey, and aim towards high enough alcohol content that the yeast will kill itself. Hopefully before it reaches 22%, but you never know...
No ice for me.
The Mead was hard to stop fermenting, so I added more honey, and aim towards high enough alcohol content that the yeast will kill itself. Hopefully before it reaches 22%, but you never know...
Heard it explained by scientist not long time ago. Many of the essences are solved in alcohol, but lowering the "alcoholage", many fragrances are released and will end up on your palate.
The critical point is 40%, so diluting your 56% bourbon to 40% will enhance your experience by a million.
(Did that make sense?)
The critical point is 40%, so diluting your 56% bourbon to 40% will enhance your experience by a million.
(Did that make sense?)
Hana Mule - local twist on the venerable Moscow mule cocktail - muddled pineapple, ginger beer and vodka. Needed two to be sure is wasn’t just the novelty of the pineapple- it wasn’t, so gonna hafta try a DIY version.
I think the "best" ginger beer I've tried from the store shelves is the Old Jamaican.
The only way to get proper ginger beer these days is DIY, get some "ginger beer plant" (not a plant, it's a gelatenous substance of an symbiosis between a particular yeast strain and a type of bacteria), some lemons, ginger root, add clean water and sugar of your choice. Not hard at all.
The only way to get proper ginger beer these days is DIY, get some "ginger beer plant" (not a plant, it's a gelatenous substance of an symbiosis between a particular yeast strain and a type of bacteria), some lemons, ginger root, add clean water and sugar of your choice. Not hard at all.
Ginger beer
This one’s pretty damned fine - definitely not as over spiced as many of the “Jamaican” ones I’ve tried, and while we’re at it, gotta love Costco - granted, it ain’t no artisinal crafted small batch, but at 1.5 litres for $12.99 USD, pretty hard to ignore - the Tito’s was $20 more for same size. I’m thinking it might be a challenge to empty this in only three weeks.
OK, I may have to get creative, but who’m I trying to kid?
This one’s pretty damned fine - definitely not as over spiced as many of the “Jamaican” ones I’ve tried, and while we’re at it, gotta love Costco - granted, it ain’t no artisinal crafted small batch, but at 1.5 litres for $12.99 USD, pretty hard to ignore - the Tito’s was $20 more for same size. I’m thinking it might be a challenge to empty this in only three weeks.
OK, I may have to get creative, but who’m I trying to kid?
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