Let's Talk Alcohol

Cafe Society
82

They’re magically delicious!

I decided life was too short to drink Scotch that’s been poured through a handful of dirty moss, and asked a bartender for something smoother. He said I need an Irish whisky, and poured me a Redbreast, and my life changed.

So now I ask him for “an Irish I haven’t tried yet”. Had some wonderful Teeling’s… loved the Single Grain. Though a liquor store guy said he prefers the Small Batch.

And someday I hope to try the Knappogue Castle 16 Year Old Single Malt

(I just discovered Irish whiskies, not sure which are single malts and which are blends…)

While I save up for a bottle of Redbreast of my own, I’m drinking Tullamore DEW. Unbelievably cheap for the classy taste. And smooth, of course.

83

I had both, and decided I only wanted to keep one in stock. Cointreau won my taste test.

And I’m curious if I can find brandied cherries online. Something to look for.

84

Gourmet Foodstore has a couple of choices:
Buy Fruit Soaked In Liquor | Brandied Cherries for Sale (gourmetfoodstore.com)

85

A quick check of the liquor cabinet shows Knappogue 12 and 16, several Redbreast expressions, Dubliner and Dubliner liqueur and a well-hit bottle of Tullamore Dew.

86

Wow, good job! I have now tipped my hat to you.

By the way, do you hear that buzzing? I’m at your back door with an empty glass…

87

Plain old Powers has always been my favorite. I love Redbreast, Middleton is amazing (and wildly expensive), but I always come back to Powers.

88

I took a risk on a bottle today…1.75 liters for about $20. Mrs. L especially is a fan of Maker’s Mark—we both like this. Thanks for the heads up!

89

Cool! I ran across Ancient in a novel, where it was offered as rotgut. I’ll give it a go.

90

You refrigerate port?

91

My Tequila comes in a brown bag, my wine comes in a box, my beer comes in can, and I come in way past my bedtime.

92

Most of the sites I looked at recommened to store ruby port in a cool spot (which I don’t have at this time) or in the refrigerator and to finish it within a month, for best flavor.

93

Interesting. I always kept it with the liquor. It’s always been used up quickly, though.

94

I’m trying to remember the term the salesman used…not proprietary, what was it? Anyway I inferred that you can’t buy it everywhere. FWIW we got it at a Spec’s.

95

AA is rotgut. But I’ll admit to using it as the base for my cherrybim.

96

IPA beer and Negronis (white or red) are my summer time vibe. I’ve been meaning to try infusing gin with earl grey tea leaves for a new twist to the Negronis. I have some Japanese Roku Gin on hand and it comes already infused with green tea, so I figured it’s not a bad place to start. Or should I go with an Old Tom Gin? Anybody ever try this? I plan on doing a cold infusion.

97

Christmas shopping done.

Except the Peychard’s, which isn’t in stock. May have to suffer with Angostura.

Just not for breakfast anymore, right? Got oranges, so might have to do this the hard way. I almost bought blood oranges, but went for Tarocco, as Italy is close.

98

Ohhh, those should do quite nicely!

99

I just want to point out that Carpano Antica is terrific in a Manhattan with a good rye. Dolin’s great, but Carpano Antica is something else entirely.

I’m partial to the ryes made from the MGP 95% rye distillate - Bulleit and Dickel in particular, and I’ve got a soft spot for Jim Beam Rye- it was the first rye I ever had back in college.

100

Pretty sure Tin Cup Rye is MGP. Their American Whiskey is.

Now I’ll have to hit Bevmo and try to find Carpano Antica, I suppose.

101

You must! And be sure to refrigerate it after opening. Vermouth isn’t high enough in alcohol content to not go off. Maybe buy the half-size bottle since vermouth is at its best for maybe a month.