Cocktails & Spirits

I've been drinking bourbon for a couple of years. I drink it in a rocks glass with a single big ice cube. I've tried most of the popular brands that bars stock as well as some lesser known varietie...

by CHSeifert 30 days ago

So I have been buying A LOT of gin over the last year and a half. I think I counted the number of different gin’s I have bought and came close to 45. I’m a strong believer in quality and re...

A bourbon and not super expensive:

My wife (who is normally a teetotaler) saw a dessert cocktail on a restaurant menu that called for "coffee-infused bourbon" and she wanted to try it. I now have some Evan Williams / coffee / vani...

I'm looking for ideas for someone who really likes bitters: fernet branca, and unicum. I was wondering about sfugmato, if that is worth getting? He has fernet, fernet menta, nonino, Ramazzotti, ape...

by patsully 5 months ago

"If you sip a 40-year-old Bourbon or 50-year-old Scotch, you’re basically sipping on oak tannins, bragging rights, a sense of history and little else." I've always assumed as much, but good to h...

I see that many recipes say that after the lengthy maceration of peel and alcohol, simple syrup is added and then additional alcohol is added for a further maceration, before draining. Other recipe...

Booze Hounds, help me out, please. This has happened to me twice in the last couple of months. While out at a bar I have ordered an Old Fashioned. When the drinks were served they were neat. I requ...

by Alcachofa 1 year ago

Hi. I'm posting this here, as I will be using the egg whites to make drinks. I'm wondering if anyone has ever used the egg whites you can find in a supermarket to make cocktails which require egg w...

by opinionatedchef 9 years ago

Has anyone ever seen or tasted this product in the U.S.? I am a big fan of sunchokes and very interested to try this product. th much. from Wikipedia: "Liquor in Baden-Württemberg, Germany, ov...

I´ve tried and tried many times now to make frozen margarita. If you feel the video recipe to the right is bullshit, then this thread is for you. I have completely ditched the fresh lime, becaus...

by MC Slim JB 12 years ago

I don't know what made me think of this stuff, but I recall it as a preferred tipple of underage drinkers when I was much younger (my buddy Louie in particular, not then known for his discriminatin...

I had a Sazerac (well, two actually) recently on my first visit to New Orleans and I fell in love with it! I live in NJ and apparently Sazerac rye is quite hard to come by around here. I could hav...

by YAYME 2 years ago

Hey, wise scholars of this board. I used everclear and branch of a fir tree and made pine tree extract. It tastes like pine and I'm thinking of making it into bitters, or liqueur. If I go that rout...

Heya all, I live in Mass and cannot receive shipments of liquor domestically. However I have read that people have imported absinthe and such from Europe with little problem. I am trying to a...

A friend who lives in Italy part time was telling me about Mombassa Club Gin. It is all the rage over there. Claims it makes great gin and tonics. He said they charge 70 Euros for a 750 ml bottle. ...

by Boston_Otter 5 years ago

I love looking at old menus and their lists of cocktails, some of which are still fairly popular, some that pop up at 'speakeasy' style craft bars, and some that nobody's heard of in decades... oft...

by splatgirl 6 years ago

What are your ideal liquors and proportions? I must admit this Campari fan is a little weirded out by the thread discussing the red dye. Duh, right? But I really never thought about it before ...

Recently at a high-end restaurant we were charged $1.50 extra for each drink ordered "on the rocks." Explanation given: More liquor is needed for a "rocks" pour. Two days ago at another high en...