Reccommend a whiskey to try

Cafe Society
41

Absolutely - you can never go wrong pouring Maker’s. I tell this to my scotch drinking friends who want to have a bottle of bourbon on hand.

I spent the better part of 25 years trying to develop a taste for scotch - couldn’t do it. I detest the stuff. I’ve travelled all over Scotland and tried all sorts of single malts, from 12 year olds to 30 year olds. I can tell they’re smooth as silk, but they all taste like dirt to me. (and if I want dirt in my whisk(e)y, I’ll put it in there myself!)

For this reason, I keep a bottle of Famous Grouse Gold in my bar for scotch drinkers. My scotch friends say Famous Grouse is the equvalent of Maker’s Mark. Something you never have to apologize for pouring.

42

I do like scotch from time to time, but I’ve never tried this one. I think I’ll have to look it up – after all, how do you turn down something named Famous Grouse?

43

Interesting that this thread happened as I was researching bourbon/whiskey last week. You see, I come from fine Kentucky stock and my grandfather ran liquor across the border to Ohio. I feel an obligation to be able to drink it, even though I have never really developed a taste for liquor of any sort.

I happened into the thought by reading something about Booker, the master distiller at Jim Beam. What an interesting fellow he was and certainly Booker’s is on my list of things to try.

The baby bottles is a good idea since I’m not much of a barfly (go figure) but I wonder if the better whiskeys come in the little bottles. I’d hate to belly up to a bar for a taste test, and I can’t really afford to shell out big bucks, so I guess I’ll go the miniatures route.

Now I’ll go back over the thread and try to wrap my head around enjoying something that tastes like leather.

44

You can get just about any good bourbon in minis if you look around. Just glancing at the collection in the dining room, I see: Basil Hayden, Maker’s Mark, Jim Beam, Blanton’s, Wild Turkey, Cabin Still, and Knob Creek.

45

i’m a maker’s girl myself. never heard of rebel yell.
i’ve had glenmorangie. a religious experience. :stuck_out_tongue:

46

Auntbeast, I have a mini of Booker’s at home. A friend got it for me as an “emergency backup”.

47

Apropos of nothing, this is Famous the Grouse, the current iconic grouse of Famous Grouse.

48

The first whisk(e?)y I ever had was Gentleman Jack. Admittedly, I was a very drunk teenager at the time, but I recalled it as being simply marvelous.

Didn’t touch the stuff again until I was twenty-six, but this time it was Jamesons’. We were having a party of sorts and the Jameson’s was the first stuff I had. “Oh dear,” I said. “This is really wonderful. That’s worrying.” After all, I have an alcoholic uncle…

I was then given a glass of Glenlivet. Knocked my little socks clean off after two or three small glasses, but it was like drinking burnished gold.

Not apropos of whiskey, but I also discovered that I like a good 20-year-old-or-so port. I am an expensive drunk – it takes a lot of drinking and a lot of quite expensive alcohol, which guarantees that as long as I continue to enjoy good food and games and clothes and computer upgrades I will never be an alcoholic. :smiley:

49

If you have the chain there in the frozen north, keep a close eye on ABC Liquor. About three times a year, they put Woodford on sale and for that few days, it’s cheaper than Maker’s. Buy the largest bottle they have and enjoy until you run out or the next sale comes round…

50

Oh. And I tried Knob Creek once. Bleh. Couldn’t bear it.

I might try it again, just to make sure.

51

Thanks guys. I tried the Johnnie walker brand red labels and I might try the other brands reccommended in this thread over the course of the year.
I will try the recipies that involve whiskey but I would like to know which ones are both good for drinking or cooking or does it matter.
What about cocktails with whiskey?

52

You can use whisk(e)y to cook with, but when drinking it, you are allowed only ice (no, not even water, that what’s the ice is for).

53

This statement is very, very wrong–there are loads of fantastic cocktails that call for whiskey. I’m way too tired to dig up recipes right now, but give me a day or two and I’ll post some.

54

A-friggin-men.

55

Rebel Yell ain’t bad. My buddy called it Yella Dog.

56

Okay, here are a few whiskey-based cocktails. In general, I prefer to use rye for cocktails but if I think a particular drink calls for a particular spirit, I’ll note it.

Old Fashioned

In a glass, crush a sugar cube with just enough water to dissolve it.
Add a couple dashes of angostura bitters.
Add a few ice cubes.
Add a shot of whiskey. Stir.
Squeeze on a large twist of orange, and drop the peel into the glass.

(Some people like to first muddle a slice of orange with a maraschino cherry, then fill the glass with soda water after adding the whiskey. Don’t do this.)
Mint Julep

In a tall glass, gently crush some mint leaves with some simple syrup. Add a handful of crushed ice, add some more mint and syrup, and repeat till you reach the top of the glass. Fill with bourbon. Stir thoroughly. Garnish with a big sprig of mint. Drink with a straw.
Manhattan

Mix a shot of whiskey, a shot of sweet vermouth, and a dash or two of orange bitters. Stir. (If you shake it, you’ll end up with a head of foam, which is gross.) Strain. Add a maraschino cherry.

Optionally, you could also add a couple dashes of maraschino to the drink; I make homemade maraschino cherries and just make sure to get some extra liquid when I get the cherry.

If you have good vermouth, use rye; if your vermouth isn’t so good, use bourbon.
Sazerac

Put a lowball glass in the freezer to chill. When it’s cold, rinse it with absinthe or herbsaint; discard any extra. Add a couple dashes of Peychaud’s bitters. Add a little simple syrup and a shot of rye. Stir. Add a twist of lemon.
Whiskey Crusta

A couple dashes of simple syrup
A couple dashes of angostura bitters
A couple dashes of Cointreau
A shot of whiskey
About half a shot of lemon juice, maybe some more

Shake with ice, strain into a sugar-rimmed glass and add a big twist of lemon. (Traditionally, you’re supposed to cut off a big section of lemon peel in one piece and fit that inside the rim of the glass.)
Satan’s Soulpatch

2 parts sweet vermouth
2 parts dry vermouth
2 parts bourbon
2 parts orange juice
1 part Grand Marnier
1 dash orange bitters

Shake & strain.

This is a variation of a drink called a Satan’s Whiskers. The original calls for gin rather than bourbon.
Ward Eight

2 oz rye
3/4 oz lemon juice
1/4 oz orange juice
1 tsp grenadine (make sure to use good grenadine; get the POM Wonderful brand or make your own)

Shake & strain.
Red Hook

2 oz rye
1/2 oz Punt y Mes
1/4 to 1/2 oz maraschino

Stir & strain.
Diamondback

1.5 oz rye
3/4 oz yellow Chartreuse
3/4 oz applejack

Shake & strain.
Creole

1 shot rye
1 shot sweet vermouth
2 dashes Benedictine
2 dashes Amer Picon

Stir & strain.