And, how about sharing some recipes
My favorite adult beverages:
(I like my whiskey on the rocks, so I don't mix them)
Templeton Rye- Prohibition Era Rye Whiskey
Redbreast Irish 12 yr old Whiskey
Fireball- Cinnamon Whiskey (I just got introduced to this! Nice chest warmer on a cold day)
Jumbi- Cool conga player bottle, and a nice liqueur.Great for making Freedom Toast or crepes.
I haven't delved into the Rums, yet. Bacardi is swill, to me. I want to try some Pussers Navy
, as it is distilled in 200 year old wood pots, the only rum
that is made the old way, which intrigues me.
, I like India
Pale Ales (I like the hoppy taste) and I enjoy dark porters and stouts Light 'beer' is for people that like to pee!
Black Butte Porter- Bend, Oregon
Ninkasi Domination Pale Ale- Eugene, Oregon
Moose Drool- Missoula, Montana
I really like the rye whiskeys. Sazerac Rye is tasty too, although a bit spicy.
BTW- the Sazerac is the official drink of New Orleans
, originally made with a rye, and a glass rinsed with Absinthe.
The Official Sazerac Cocktail
1 cube sugar
1½ ounces (35ml) Sazerac Rye Whiskey or Buffalo Trace Bourbon
¼ ounce Herbsaint
3 dashes Peychaud's Bitters
Pack an Old-Fashioned glass with ice
In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube
Add the Sazerac Rye Whiskey or Buffalo Trace Bourbon to the second glass containing the Peychaud's Bitters and sugar
Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint
Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel
Also, a neat bar trick is to make ice pucks using a muffin pan. They keep longer than cube ice, and don't dilute the hooch as fast.