What Did You Drink Last Night?

[avedwards]

Well... it's actually kind of the other way around. Martini started making vermouth in the mid-nineteenth century, a decade or two before even the Manhattan and Martinez, and at least 40 or so before the "dry" martini caught on. "Martini" as just M&R is mostly just a european phenomenon, which is understandable, since in Europe, the vermouth was there first, and is arguably still way more popular. In mainland Europe, I've had to generally ask for an "American Martini" to get the gin variety.

I understand that, but the confusion arises because to many people are "martini" can mean a glass or M&R vermouth and it can mean a drink made of 7 parts gin and one part dry vermouth. Hence I prefer to put an adjective in front like "dry"or "vodka" to avoid confusion.

 

[jamespowers]

^ Explains a lot

The godesses and a lot of other things.

 

[rue]

The godesses and a lot of other things.

James :nono:

 

[jamespowers]

James :nono:

Charlie is Charlie---what can we say?

 

[rue]

Charlie is Charlie---what can we say?

 

[jamespowers]

 

[rue]

:eeek: James Powers! :fish:

 

[jamespowers]

:eeek: James Powers! :fish:

 

[rue]

^ shakeshead


Last night I had Skyy and lemonade

 

[rkwilker]

Woodford's Reserve/rocks

 

[Yeps]

Last night, a gin tonic, some jack and coke (more jack than coke), and an old fashioned. Then back at an apartment, the group of us had some of the best champagne I have ever tasted. Make friends with a world class sommelier, the results are nice.

Over the past couple days I have had a couple gin rickeys, and at lunch tuesday a beefeater martini, which was delicious (and 25 cents).

 

[Marc Chevalier]

A half-bottle of guaro from Costa Rica.

 

[jamespowers]

Definitely stronger than the regular single malt. :cheers1:

 

[avedwards]

Last night I went for a meal with some friends and had an overpriced pint of cider (much needed after two 3 1/2 hour train journeys) and later I had a very strong Cuba Libre which wasn't made with fresh lime juice.

I had a very small (too small) glass of Hamburg Pilsner beer earlier which was nice but not particularly satisfying. I have a feeling that I need another drink now, though I can't quite decide what save that it should be strong and there should be a lot of it.

 

[Dan'l]

Visited the local Irish Pub over the weekend and tried a flight of Bushmills. The regular, which I've enjoyed for years, was not much different than the 10 year. The 16 year was notably different from the 10. The 21 year was very nice but not much different from the 16 [huh]
At least that's how it seemed to me. I'll have to compare them again at some point but the next time I find myself there I hope to sample the Jameson flight.

 

[jamespowers]

Visited the local Irish Pub over the weekend and tried a flight of Bushmills. The regular, which I've enjoyed for years, was not much different than the 10 year. The 16 year was notably different from the 10. The 21 year was very nice but not much different from the 16 [huh]
At least that's how it seemed to me. I'll have to compare them again at some point but the next time I find myself there I hope to sample the Jameson flight.

Ah, you noticed. I have often said that the aged statements were more a selling point than a huge difference in taste and quality. Beyond a certain age, they even get worse---past their prime. The 12 to 16 year old range is usually a good choice. Beyond that it becomes a hit and miss. Some younger stuff out of areas where it is extremely hot and humid at times gets mature rather fast though. Try some Amrut and see what I mean. :cheers1:

 

[Dan'l]

^^^
I'll keep that 12-16 year old range in mind.

Just checked out the Amrut website and they have an interesting selection. I'll have to see if the local source has any or can order.

Thanks for the tips :cheers1:

 

[jmrtnko]

Gah, we're out of gin until I have time to pick some up tomorrow, so we're busy draining the rye. If you are Manhattan oriented, give our house variation a shot. Just made one each for me and the missus.

2 oz Rye
1 oz Sweet Vermouth
1 barspoon or 1/8 oz fresh lime juice
1 dash orange bitters

It's nice. The tiny, sub-threshold touch of lime softens the hard line between the rye and vermouth.

 

[jamespowers]

:cheers1:

 

[Dan'l]

:cheers1:

Now that's what I'm talking about. My work day is pretty much over.
:cheers1: