Drinking like a King. Don't hate.
03-10-2013, 02:26 PM
#182
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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:
The second one, I didn't want to waste the Hendrick's and swapped the portions of the gin and vodka.
The Vesper is no joke.
The original recipe goes like this:
Originally Posted by Casino Royale
Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel.
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.
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07-11-2013, 10:07 AM
#185
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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...
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07-11-2013, 10:55 AM
#186
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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.
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07-11-2013, 12:10 PM
#187
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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.
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07-11-2013, 07:34 PM
#189
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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.
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.
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07-12-2013, 09:45 AM
#190
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Trying to class this place up a little bit.
10 Cane rum, on ice. I took a giant ice sphere 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.
10 Cane rum, on ice. I took a giant ice sphere 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.
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07-12-2013, 10:18 AM
#191
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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.
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.
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07-12-2013, 12:45 PM
#193
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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.
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07-14-2013, 02:38 PM
#195
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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.
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.
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07-15-2013, 01:53 PM
#198
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.
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10-04-2013, 10:10 AM
#199
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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.
A tool I recently realized was missing from my bar set: a good peeler for citrus. I think this style works best.
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