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Don't know how I missed this thread.
Latest craze at my bar..... https://www.miataturbo.net/attachmen...ine=1331188315 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! https://www.miataturbo.net/attachmen...ine=1331188315 |
So it actually tastes like bacon?
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Originally Posted by Gearhead_318
(Post 845044)
So it actually tastes like bacon?
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that sounds awful
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Hard to get too excited about 70 proof... :)
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Treated myself to a trip to the ABC store yesterday...
got onna deez: https://www.miataturbo.net/attachmen...ine=1331213111 and onna deez: https://www.miataturbo.net/attachmen...ine=1331213111 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.
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Bulleit Rye makes a great sazerac.
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Originally Posted by Gearhead_318
(Post 845044)
So it actually tastes like bacon?
Bacon flavored gin must be great with blue cheese dirty martinis! |
Originally Posted by Scrappy Jack
(Post 845124)
I dig the Bulleit Rye. If you can find it, Buck 90 is a great "budget sippin'" bourbon.
Originally Posted by mgeoffriau
(Post 845126)
Bulleit Rye makes a great sazerac.
I just happen to have an abandoned bottle of Pernod and Angostura and Peychaud's bitters to toss in with it. No lemon though. |
Originally Posted by mgeoffriau
(Post 845126)
Bulleit Rye makes a great sazerac.
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Originally Posted by Scrappy Jack
(Post 845173)
What's your sazerac recipe?
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It's really unfortunate that I'm not a big fan of anisey-licoricey flavors.
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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.
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Originally Posted by mgeoffriau
(Post 845176)
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.
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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.
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https://www.miataturbo.net/attachmen...ine=1331281675
Testing high ISO with no flash. |
Originally Posted by mgeoffriau
(Post 845596)
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.
Originally Posted by Bryce
(Post 845699)
Testing high ISO with no flash.
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Originally Posted by y8s
(Post 845304)
It's really unfortunate that I'm not a big fan of anisey-licoricey flavors.
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Originally Posted by mgeoffriau
(Post 845596)
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.
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. |
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