What Did You Drink Last Night?

[Zach R.]

I think I've perfected my Vesper...had one or two of those Yesterday, but unfortunately my last two finals are coming up and I'm being responsible today. :eusa_doh:

 

[Ethan Bentley]

I think I've perfected my Vesper...had one or two of those Yesterday, but unfortunately my last two finals are coming up and I'm being responsible today. :eusa_doh:

An excellent cocktails, may I ask the recipe of your perfected version?

 

[dnjan]

Nervous Russian (coffee that's about 1/4 vodka). Good when writing stupid term papers.

Interesting. I usually drink a lower-alcohol beer (hefeweizen or kolsch) when grading stupid term papers.

No term papers last night, so I was drinking cask-conditioned pale ale.

 

[LordBest]

Stone's Original Green Ginger Wine. Tasted strongly of ginger, which I felt was apt. Very enjoyable.

I like your avatar picture, Mr Dnjan.

 

[rikrdo]

Jim Beam
Lillet
Regan's Orange bitters...............



Shaken, stirred and strained.
Into a bucket, of course

 

[St.Ignatz]

Pyrat XO rum

 

[rkwilker]

Tried a new one last night....Grant's blended scotch/neat....not great/not terrible. [huh]

 

[John in Covina]

A large margarita in celebration of May 5th.

 

[AndrewGWU]

Mint Julep made w/ mint leaves straight from my herb garden.

 

[LocktownDog]

Extremely strong homemade barleywine. One was enough.

 

[jamespowers]

Mint Julep made w/ mint leaves straight from my herb garden.

Sounds great. I think I'll mix up some simple syrup so I can have it around for spontaneous Juleps.

 

[AndrewGWU]

Sounds great. I think I'll mix up some simple syrup so I can have it around for spontaneous Juleps.

I know this is a little more difficult, but I usually use fine sugar which is just regular sugar ground up in the food processor or blender. I stole the idea from an Alton Brown show. I use the grit of the sugar to assist in muddling the mint leaves then pour a little bourbon in so the alcohol can work on extracting all the mint flavor, then proceed in finishing putting the drink together. That way the sugar is fine enough to melt in cool water, but still has some texture to assist in getting all the flavor from the mint leaves.

 

[Harp]

Nervous Russian (coffee that's about 1/4 vodka). Good when writing stupid term papers.

...talk about a grade curve.

 

[Wally_Hood]

Jim Beam
Lillet
Regan's Orange bitters...............



Shaken, stirred and strained.
Into a bucket, of course

As a recent discoverer of Lillet, please, kind sir, what is the name of your drink, and what are the proportions? It sounds much like a Manhattan...

 

[Wally_Hood]

Mint Julep made w/ mint leaves straight from my herb garden.

There is nothing like fresh ingredients for your libations; I love having the mint farm and the lime tree in my own back yard.

 

[rkwilker]

Chivas 18.....neat.

 

[Wally_Hood]

Plymouth martini

 

[Zach R.]

An excellent cocktails, may I ask the recipe of your perfected version?

I took the advice of a Bond aficionado on another board, and use Tanqueray (94 proof) instead of Gordons (80 proof) and Stoli 100. Also, I add a dash of bitters to the Lillet Blanc to add a quinine taste to approximate the original Kina Lillet better.

 

[chicanoir]

ginskey

i'm all about bourbon and ginger ale with a touch of lime right now. SO DELISH and light that i can just drink my little heart away...

 

[Ethan Bentley]

I took the advice of a Bond aficionado on another board, and use Tanqueray (94 proof) instead of Gordons (80 proof) and Stoli 100. Also, I add a dash of bitters to the Lillet Blanc to add a quinine taste to approximate the original Kina Lillet better.

Ah yes, I read something similar from David Wondrich. http://www.esquire.com/drinks/vesper-drink-recipe
The Stolichnaya Blue is a fine vodka.

I find actually using a champagne goblet a nice touch, you'll need a big Martini glass to hold over 4 measures of drink.