Don't know how I missed this thread.

Latest craze at my bar.....



Yes my friends it is BACON flavored Vodka. Blind tasting and people say they think they just drank bacon. Its a fad I'm sure it will go away.

My latest fav is Tuaca and coke......delish. I was always a Captain and coke guy till I tried Tuaca and I am hooked. Try it!

 

So it actually tastes like bacon?

 

Yes, believe it or not it actually does.

 

that sounds awful

 

Hard to get too excited about 70 proof...

 

Treated myself to a trip to the ABC store yesterday...

got onna deez:



and onna deez:





The scotch is for drinking neat or maybe with the occasional Rob Roy if I'm feeling daring. The Rye is for the Manhattan brethren or blue-collar neat.

I dont know why but I like to have a blue collar whisky and a white collar whisky on hand for when I'm in either mood.

I almost picked up a bottle of Old Overholt instead of the Bulleit but since I don't know what I am doing with Rye and they were out of Russels Reserve Rye, I got the one above.

 

I dig the Bulleit Rye. If you can find it, Buck 90 is a great "budget sippin'" bourbon.

 

Bulleit Rye makes a great sazerac.

 

Everything is better with bacon.
Bacon flavored gin must be great with blue cheese dirty martinis!

 

Solid. Thanks for the positive feedback.

I just happen to have an abandoned bottle of Pernod and Angostura and Peychaud's bitters to toss in with it. No lemon though.

 

What's your sazerac recipe?

 

Nothing specific, I'm not picky. A rye whiskey, dash of bitters, simple syrup, in a glass swirled and coated with any anise liquor (I usually have Pernod on hand) and a lemon peel spritzed into the glass and then garnish with the peel. The beauty of a sazerac to me is the depth and layers of the flavors, and doesn't rely on any particular recipe.

 

It's really unfortunate that I'm not a big fan of anisey-licoricey flavors.

 

Really? I love it. Some Pernod with a bit of water over some ice is the ticket on hot day. Love seeing the Pernod cloud up as it mixes with the water.

 

A recipe I found mentioned "coating" the glass with Pernod (or Absinthe or some other rare liquor) and then pouring it out. Is that your method? That seems too wasteful for me to get on board with...

 

Yeah, but I'm a tightwad. Pernod isn't 21 year scotch. Use a little, coat the class, pour the extra back in the bottle. It'll be fine.

 

Testing high ISO with no flash.

 

Gotcha; that makes more sense.

80 proof Canadian whisky, eh?

 

Hah! Me too! I can't stand it, for some reason.

 

alternatively the recipes suggest chilling the glass first and then doing the swirl with the liqueur.

honestly, you should be able to pour a small enough amount in there to get it all coated and not have much left over beyond a dribble. I'm talking a 1/4 oz or less.