I accidentally picked up some bourbon liqueor, thinking it was proper bourbon. Sons, I am disappoint.

 

I will try to post a picture of the final result, but let me tell you something:

The Vesper is no joke.

The original recipe goes like this:
After commenting on the vigor of that combination, Bond says, "When I'm... er... concentrating," he explained, "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink's my own invention. I'm going to patent it when I can think of a good name."

I discovered why he only has the one.

Mine was made with:

• 3 oz Hendrick's Gin
• 1 oz vodka (cheap, 80 proof)
• ~0.5 oz Lillet Blanc
• Shaken briskly and served with a large, fresh cut lemon peel twisted over the glass.

The second one, I didn't want to waste the Hendrick's and swapped the portions of the gin and vodka.

 

In honor of National Pina Colada Day last night:

 

I also partook in Pina Colada day yesterday. I have been making my own Pineapple rum (marinating rum in fresh pinapple) and used that. That pineapple on the rim has about a week of marinating in it. I also tossed several of them in the blender. Mmmmm

 

I hate it when some mod moves about HALF my cheao-whiskey posts to this thread from the other thread, but leaves just enough of them behind that certain comments appear to make no sense, given the lack of context...

 

Joe - I understand that Brain is responsible for the current post, due to splitting from the Random Pics thread, but moving forward... As a courtesy to the purity and sanctity of this thread, please leave the bears and ponies out of it.

 

Haha. Don't worry, I reserve those for situations in which they are contextually appropriate- the random pictures thread in particular.

I am slightly annoyed by the ****-poor job Brainey did of merging my posts into this thread. I am going to try to clean that up, and will most likely create an entirely new thread for them so that they're not cluttering up the "Like a King" thread.

 

Yesterday was Pina Colada day? My gay neighbors let me down, I had a couple of drinks at their place last night and they never mentioned that, nor were they drinking Pina Coladas.

I need to find some better gays to hang out with.

 

Trying to class this place up a little bit.



10 Cane rum, on ice. I took a and broke it in half to fit in that glass.

In the decanters in the back, you have Buck bourbon (8 year, 90 proof) and Moonshine brand white whiskey.

 

You guys are making me crazy. I'm all outta cheap brown liquor and keep reading these posts.

btw a cheap way to class up things is the $12 amazon decanters.



Sure they have a crappy plastic seal, but if you are ever embarassed that your whiskey costs less than a decanter, you just pour it in and relax.

 

I have several square-style decanters as well and a pro-tip I discovered is that you want the top to have a more rounded angle towards the spout, like that cheap Amazon one.

Mine are more flat-topped, like this one:



It makes it almost impossible to get all of the water out after you have washed them.

 

The finest quality rum I've had is Ron Zacapa. I drink it neat or with an ice cube. It is that smooth and flavor balanced.

 

The next time you are in Total Wine, pick up a bottle of Zaya Gran Reserva. It's a 12-year and I think would be right up your alley, since you enjoy some dark rum.



It's a bit on the pricier side (~$30 - $35 if I recall correctly) and is definitely a rum that should be served neat or with some ice.

 

Sister gave me a bottle of Pyrat rum for Christmas -- really enjoying it. Definitely a step up from my usual Appleton Special.

 

I tried to take pictures of my actual drink, but I don't have a decent camera and can't be bothered to setup a respectable background/setting, so here are some pictures other people took:

Papa Doble, aka the Hemingway Daquiri

Because I generally avoid stemware, mine looks more like this:


And here are the ingredients:


And here is the recipe:
2 oz white rum
1 oz fresh lime juice
½ oz fresh grapefruit juice
¼ oz maraschino liqueur
1½ to 2 cups shaved ice

Because I like my drinks like I like my women: strong, but with some sweetness, I add some simple syrup.

Here is a great article from Eric Felten who is one of my favorite cocktail historians.

 

I have a 1934 crystal decanter with a cork seal... got it from my great grandfather before he passed away, needless to say, my liquor is always cheaper than the glass it is poured from.

 

That's awesome; post some pictures. 1934 is the year after Prohibition ended, as I recall.

 

It is and I will, right now I have a 3 year old running around so I put it up in the highest cabinet I could find in the house. The story behind it was he got it to celebrate his new liquor corner. It's too bad he passed away before I realized how awesome he sounded.

I however still want to get it appraised and insured if it IS what I was told it was. Either way, its still cool to own.



For funsies im going to compare it to the cheapo decanter I have out currently in my liquor **** photoshoot.

 

Pen2 - Where is the picture of your vintage decanter?

A tool I recently realized was missing from my bar set: a good peeler for citrus. I think this style works best.

 

FTFY... and I would love to know which box it's in too. Im getting worried.
We moved and my wife packs all the glass/crystal stuff, but I cant find the box she packed it in, and i have a official move-in party this weekend