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Chauncey wrote: ↑Mon Jun 20, 2022 5:45 pm Just saw this. I was asleep haha

Passing through NOLA at about the lunch hour tomorrow.
Will you build me a proper cocktail?

I was off that day. Sorry I missed ya let me know if ya pass thru again we will knock a few back at least. I'd be honored to meet you Larry, and furthermore make you a cocktail.

We'll be back in July for the ADI conference.

Aquavit, what else I am in Norway visiting.

Because Absinthe has been a recent topic, my 2019 Absinthe. I'm very happy with it.

I've just finished making up a batch of my version of Buckfast Tonic Wine. Its very nice.

https://www.google.com/search?q=Buckfas ... nt=gws-wiz

While disilling my quince today decided to taste that last beer brew I did.

One tin of European Lager Coopers brand, 1kg of wheat malt and 2 off No.2 cooper enhancers using S22 lager yeast. Man after 2 weeks in the bottle next weekend I'll be putting another one down

Thinking of going AG beer but going this method produces a great tasting Lager

White rum, lacto-fermented lemon/lime soda and a splash of wild cherry bitters.

Sipping on some Jimbo's white from a few months ago.
A few more and I'll start to think I almost know what I'm doing.

When I made my first drink it was 109* Frozen coconut and pineapple in a frozen mug. It is now 103* and drink #3 is also excellent

bar oil runs like water.

Bourbon...neat!
Since I started making my own I almost drink that exclusively. Every time I try a good commercial brand I think: why did you leave those heads in there!

SDEngr1 wrote: ↑Sat Aug 06, 2022 1:43 pm Bourbon...neat!
Since I started making my own I almost drink that exclusively. Every time I try a good commercial brand I think: why did you leave those heads in there!

+1. Woodford Reserve used to be my “call”. Now, it is so full of heads, I struggle to drink it without ice. Forget “Jack black” … it’s history now!
ss

Just finished a Mule with my own vodka.

Deplorable wrote: ↑Sat Aug 06, 2022 3:41 pm Just finished a Mule with my own vodka.

Me too. But mine was a “donkey”, with some macerated ginger liquor and a Michelob Ultra mixer with a lime zest.
ss

Currently drinking some triple sec i made from scratch, my Arancello, or the easy gin I made from Odin's outstanding recipe using a cheap air-still.

Sipping on a Blue Moon clone, made from an extract kit from AIH. It's the 2nd beer I've ever made & not bad, but I think I liked the Summer Wheat better!

Got good reviews from my SCD CROW bourbon from my buddies last Friday during our Fantasy Football Draft Night. It's ~10 months on an oak spiral.

Decanted a bottle of my single malt which has aged for 10 months on French Oak and after the 4 sniff test man this is one nice drop, decanted down to 84% proof so after work tomorrow I will love a few drinks to end the working week.

Cheers Bryan

I put a 15.5 pound pork shoulder in the smoker this morning at 8AM, then made a Ceasar with my refluxed AG vodka. Then another. After two of those I mowed the lawn and enjoyed the aroma of the smoker, then rewarded myself with a Vodka Tonic. After that, I switched to Vodka and lemonade. I lust pulled the shoulder out and put it in a cooler to rest and made a Strawberry Lemonade with some SPD and s sprig of fresh mint. I'll probably make another to have with my pulled pork sammich and homemade onion rings. I'll likely finish the night with a couple glasses of single malt for a night cap.
I'm ready for fall and stillin' season to start.

No drinks for me since Wedmnesday. I came down with Covid and bourbon tastes like turpentine. Time to give my liver a rest

Deplorable wrote: ↑Sun Sep 04, 2022 4:04 pm I put a 15.5 pound pork shoulder in the smoker this morning at 8AM...

I recently discovered that I can smoke, then rotisserie, a small pork shoulder in my shed kitchen, enough for six people, or two with lots of lovely leftovers. Pulled smokey pork leftovers in a sushi roll is very nice

Sampling a three month old white dog UJSSM. Very nice. I didn't put any of it on oak as I do like my UJSSM white and already have several years of UJSSM batches aging on oak.

I bought a 'rye' with a grainbill of 51% rye, 37% corn and 12% 2-row just to see if it tasted like a bourbon. It does.

I'll stick with 100% ryes.

Drinking the amazing Easy gin from Odin (on rocks, nothing else) and some of my home made triple sec also on rocks.

Sampling a five year old jaggery rum that spent time in a fast aging reactor when it was new make. Very nice.

I recently made a test batch of Pastis-lite (I was following a recipe that used green fennel and ran out so scaled the rest of the ingredients to match. Drunk as a standard pastis (with water and ice) it's nice but add a splash of sirop de menthe and it becomes dangerously quaffable.

Yes, yes I know it’s not a whiskey straight. We’re in the middle of a heat wave here….the garnish is extra so I can pretend I’m on the beach.
It’s delicious and refreshing

Drinking some Orange Blossom Oak Aged Sweet Mead tonight while doing some software deployments for job.
I don't know how old it is, maybe 6 years?
Just honey, yeast, water, yeast nutrient and oak cubes.
Simple to make, very tasty!
Need to make some more soon!

A slightly rye’d bourbon from white corn, malted rye, caramel and a couple other other barley biscuity malts, and malted and toasted oats plus some malted wheats. This glass proofed down to maybe slightly under 80pf. Aged 9mos in a badassbadmo. Most of this went into a gibbs with some other bourbons but this is straight not blended.

Cheers to all and have a great weekend

-j

Johnny is that a glass with the foot off, poked into the open top of a jar?

I've got one like that. I think. Haven't seen it for a while....

Geoff

Hey Geoff, that the business end of a glencairn nosing glass 2-3 of those usually make it alright

Cheers,
-j

Been enjoying these the last few weeks. Delicioso