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High End Liquor in Cocktails - A contrarian flow

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High End Liquor in Cocktails - A contrarian flow

fussycouple | Mar 13, 2008 02:33 PM

I have always endorsed something of a contrarian flow in my cocktail drinking, in that I like to use the best liquors in them.

I've always been inordinately fond of two semi-quotes I heard at one point:

"I've spent most of my money in my life on books, women, and wine, not necessarily in that order -- the rest I have spent foolishly."

"Life is too short to drink cheap liquor."

These pretty much sum up several of my general attitudes, and one of the outcomes is how I mix my drinks.

I like sipping tequila in my margueritas, I like single barrel bourbons in my manhattans, I like Bombay Sapphire in my gin&tonic slushy with the mint leaves thrown in to make green ice, and over this christmas I horrified my father by making a Pappy Van Winkle and Coke in a glass with ice.

It was truly the best whiskey and coke I'd ever had.

And that seems to hold true for anything I make. If I make it with all "good liquor", the resulting drink is as good or better than anything I've ever had.

I would say that to me it seems that the typical response of people is "why put good liquor in a rum punch?" So I'm posting this here to see if I'm truly swimming against the prevalent opinion, or how many others there might be who share this idiosyncracy of mine.

Thanks.

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