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Cocktails, Spirits and Mixology Thread

Discussion in 'Anything goes' started by YankeeFan, May 15, 2012.

  1. YankeeFan

    YankeeFan Well-Known Member

    What did you think?

    I've read about it, and seen it around town, but had no real need to purchase it.
    But, there's a neat liquor store on Wabash, across from the Hilton, where I did a job on Saturday, and I decided to treat myself to something new.

    I was pretty shocked to learn it was a $90 bottle after I settled on it. The 18-year-old was $300!.

    The guy working there explained that they had been much cheaper until pretty recently, but that the rave reviews, and the resulting scarcity, has driven up the price.

    I normally only drink Scotch straight, but Japanese whisky seems most akin to Scotch -- and it's $90 a bottle -- so I didn't mix this. Everything I read -- much like Scotch -- said to add a splash of water to "open it up".

    The guy at the liquor store, and some of the articles I read subsequently, talked about the Japanese water, and how it defines the whiskey. He described a kind of "mineral" tasting finish, and there really was one. Not necessarily unpleasant, but still very different. I enjoyed it, but think it's going to be a bit of an acquired taste before I'm used to it.
  2. Dick Whitman

    Dick Whitman Well-Known Member

    It is a single malt, so it definitely tastes a lot like Scotch. I wouldn't mix it. I thought it tasted a little like Highland Park, although it's been a few months since I've had it. I liked it. I think he paid $75 for it, so it's gone up. Their 18-year was named top whiskey in the world last year by one of those magazines that ranks such things.
  3. YankeeFan

    YankeeFan Well-Known Member

  4. qtlaw

    qtlaw Well-Known Member

    Had some fun the other night with a buddy at dinner, we decided to do a blind Whiskey taste test, trying to identify the high end (Hibiki), med (Eagle Rare), and low end (Basel Haden) whiskeys that we selected. Only a half shot of each (1.5 oz), so enough to get a feel for each sample, but not so much that we got hammered (9 oz. of whiskey would do it to me).
  5. three_bags_full

    three_bags_full Well-Known Member

    Well, what were the results?
    YankeeFan likes this.
  6. Dick Whitman

    Dick Whitman Well-Known Member

    The Hibiki would be obvious because it's not bourbon. Pick a higher-end bourbon like Angel's Envy or Blanton's.
  7. old_tony

    old_tony Well-Known Member

    I'm still wondering if you've come up with any use for that Mount Gay rum.
  8. YankeeFan

    YankeeFan Well-Known Member



    2 oz. Rye
    ½ oz. Amer Picon
    ¼ oz. Maraschino
    ¼ oz. Dry Vermouth

    Harry Johnson's Bartenter's Manual, 1884.

    I've posted many drink recipes that were takes on a Manhattan. The Brooklyn precedes the Manhattan. The Manhattan is a take on a Brooklyn.
    bigpern23 likes this.
  9. YankeeFan

    YankeeFan Well-Known Member

    Amer Picon


    Amer, like the Italian word Amaro, is French for "bitter".

    Amer Picon, is the crucial ingredient in the Brooklyn, but is good on it's own as well.

    But, it's not imported into the US.

    I bought my bottle here, but it must have been their last bottle, because it's listed as unavailable now:

  10. YankeeFan

    YankeeFan Well-Known Member

    Tokyo Drift


    2 oz.Yamazaki 12 Japanese Whiskey
    ¾ oz. Sweet Vermouth
    ½ oz. Cardamaro
    1 Teaspoon Strega
    Lemon twist

    The Manhattan Project
  11. YankeeFan

    YankeeFan Well-Known Member

    Rye Witch


    2 oz. Rye
    ¼ oz. Strega
    ¼ oz. Sherry
    1 Sugar Cube
    2 Dashes Orange Bitters

    "Strega, a golden herbal liqueur flavored with 70 different spices including Saffron, which gives the spirt it’s characteristic yellow hue, means “witch” in Italian, hence the name. An Italian/ Spanish, Brooklyn/ Sazerac hybrid of sorts."

    Jim Meehan, PDT, NYC, 2007

    Add Sherry to Your Old Fashioned
    Last edited: Dec 29, 2015
  12. YankeeFan

    YankeeFan Well-Known Member

Draft saved Draft deleted

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