Want to buy or sell something? Check the classifieds
  • The Fedora Lounge is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.

What Did You Drink Last Night?

avedwards

Call Me a Cab
Messages
2,425
Location
London and Midlands, UK
Well... it's actually kind of the other way around. Martini started making vermouth in the mid-nineteenth century, a decade or two before even the Manhattan and Martinez, and at least 40 or so before the "dry" martini caught on. "Martini" as just M&R is mostly just a european phenomenon, which is understandable, since in Europe, the vermouth was there first, and is arguably still way more popular. In mainland Europe, I've had to generally ask for an "American Martini" to get the gin variety.
I understand that, but the confusion arises because to many people are "martini" can mean a glass or M&R vermouth and it can mean a drink made of 7 parts gin and one part dry vermouth. Hence I prefer to put an adjective in front like "dry"or "vodka" to avoid confusion.
 
Charlie-Sheen-Tiger-Blood-Drink-Supplement.jpg
 

Yeps

Call Me a Cab
Messages
2,456
Location
Philly
Last night, a gin tonic, some jack and coke (more jack than coke), and an old fashioned. Then back at an apartment, the group of us had some of the best champagne I have ever tasted. Make friends with a world class sommelier, the results are nice.

Over the past couple days I have had a couple gin rickeys, and at lunch tuesday a beefeater martini, which was delicious (and 25 cents).
 

avedwards

Call Me a Cab
Messages
2,425
Location
London and Midlands, UK
Last night I went for a meal with some friends and had an overpriced pint of cider (much needed after two 3 1/2 hour train journeys) and later I had a very strong Cuba Libre which wasn't made with fresh lime juice.

I had a very small (too small) glass of Hamburg Pilsner beer earlier which was nice but not particularly satisfying. I have a feeling that I need another drink now, though I can't quite decide what save that it should be strong and there should be a lot of it.
 

Dan'l

Practically Family
Messages
821
Location
Somewhere in time
Visited the local Irish Pub over the weekend and tried a flight of Bushmills. The regular, which I've enjoyed for years, was not much different than the 10 year. The 16 year was notably different from the 10. The 21 year was very nice but not much different from the 16 [huh]
At least that's how it seemed to me. I'll have to compare them again at some point but the next time I find myself there I hope to sample the Jameson flight.
 
Visited the local Irish Pub over the weekend and tried a flight of Bushmills. The regular, which I've enjoyed for years, was not much different than the 10 year. The 16 year was notably different from the 10. The 21 year was very nice but not much different from the 16 [huh]
At least that's how it seemed to me. I'll have to compare them again at some point but the next time I find myself there I hope to sample the Jameson flight.

Ah, you noticed. :D I have often said that the aged statements were more a selling point than a huge difference in taste and quality. Beyond a certain age, they even get worse---past their prime. The 12 to 16 year old range is usually a good choice. Beyond that it becomes a hit and miss. Some younger stuff out of areas where it is extremely hot and humid at times gets mature rather fast though. Try some Amrut and see what I mean. :cheers1:
 

Dan'l

Practically Family
Messages
821
Location
Somewhere in time
^^^
I'll keep that 12-16 year old range in mind.

Just checked out the Amrut website and they have an interesting selection. I'll have to see if the local source has any or can order.

Thanks for the tips :cheers1:
 

jmrtnko

Familiar Face
Messages
88
Location
The Barbary Coast
Gah, we're out of gin until I have time to pick some up tomorrow, so we're busy draining the rye. If you are Manhattan oriented, give our house variation a shot. Just made one each for me and the missus.

2 oz Rye
1 oz Sweet Vermouth
1 barspoon or 1/8 oz fresh lime juice
1 dash orange bitters

It's nice. The tiny, sub-threshold touch of lime softens the hard line between the rye and vermouth.
 

Forum statistics

Threads
109,298
Messages
3,078,213
Members
54,244
Latest member
seeldoger47
Top