If anyone is in New Orleans today they are holding the St Patrick’s Day parade. My oldest is in it. He’s on the passenger side of float 1 on the top row. He was sober when he got on.
OT: Thread About Nothing (TaN #...lost count)
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Capt Nico Poo
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Well your description of BBQ did it, i had to go get some Texas BBQ at Hill Country BBQ Market (Chelsea, Manhattan).
It was good but the meats werent hot. Ribs were the best pieces although brisket was good too.
Had whisky&nutmeg sweet potato mash and Collard Greens with bacon
If the meat was lukewarm it probably lost its edge. Try it again at some point before you head home. Try Cajun food next.
NHL Fanatik
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Not a big drinker but whats a good tasting Whiskey drink that someone who isnt into a strong alcohol taste would like?
All my buddies drink Whiskey and Ive never gotten into it. I usually keep it clean with vodka or just beer
All my buddies drink Whiskey and Ive never gotten into it. I usually keep it clean with vodka or just beer
Do you mean bourbon? If so a Manhattan with a very smooth bourbon might be good .
NHL Fanatik
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Not really sure, I smoke I dont really drink. Tipsy is usually my tops, a vodka and cranberry or Jaeger with Red Bull or beer is my go to
Ive heard of a Manhattan, is that usually bourbon?
Yes. Manhattan is made with bourbon. Like many liquors there is great variety in the genre. Bourbon can be smooth and slightly smoky to rocket fuel. Scotch can be the same way. Ask a local bartender for something smooth in each of scotch and bourbon. That can be mixed into a number of things and shouldn’t be overwhelmingly strong alcohol taste . A whisky sour might be enjoyable as well .
njdevils1982
Hell Toupée!!!
njdevils1982
Hell Toupée!!!
JimEIV
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- Feb 19, 2003
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We got into a Manhattan kick in our house as an aperitif lately. We have been doing rye Manhattan's almost exclusively. I figure bourbon shouldn't be wasted in a mixed drink 
I make them in our house and everyone who has tried one seems to love them.
The go to recipe:
Luxardo cherries are a MUST. Add one first to a martini glass.
Fill a shaker with ice. Not too much ice I fill the shaker about quarter of the way with ice
2 ounces of Rye: Sazarac or Bulleit rye. Bulleit is easier to find for me.
1 ounces of Sweet Vermouth:. Nothing fancy here Martini and Rossi sweet vermouth is good. I've experimented with various vermouths and I usually just go back to the old standard Martini and Rossi.
2 dashes of Angostura bitters.
I like to let the liquids sit on the ice a couple of minutes before I start shaking. I think it melts a little more ice and makes for a smoother final product. Then I shake vigorously for about 30 seconds. You can hear when the ice cubes stop clanking against the shaker really hard and begin to sound more like a slurry than a hard clank. That's when it's ready.
Then strain with a Hawthorne strainer in the martini glass over the Luxardo cherry.
Pretty good.
I make them in our house and everyone who has tried one seems to love them.
The go to recipe:
Luxardo cherries are a MUST. Add one first to a martini glass.
Fill a shaker with ice. Not too much ice I fill the shaker about quarter of the way with ice
2 ounces of Rye: Sazarac or Bulleit rye. Bulleit is easier to find for me.
1 ounces of Sweet Vermouth:. Nothing fancy here Martini and Rossi sweet vermouth is good. I've experimented with various vermouths and I usually just go back to the old standard Martini and Rossi.
2 dashes of Angostura bitters.
I like to let the liquids sit on the ice a couple of minutes before I start shaking. I think it melts a little more ice and makes for a smoother final product. Then I shake vigorously for about 30 seconds. You can hear when the ice cubes stop clanking against the shaker really hard and begin to sound more like a slurry than a hard clank. That's when it's ready.
Then strain with a Hawthorne strainer in the martini glass over the Luxardo cherry.
Pretty good.
My oldest would agree with you except he goes with makers instead of rye. I’ve always advocated for grenadine instead of a cherry.We got into a Manhattan kick in our house as an aperitif lately. We have been doing rye Manhattan's almost exclusively. I figure bourbon shouldn't be wasted in a mixed drink
I make them in our house and everyone who has tried one seems to love them.
The go to recipe:
Luxardo cherries are a MUST. Add one first to a martini glass.
Fill a shaker with ice. Not too much ice I fill the shaker about quarter of the way with ice
2 ounces of Rye: Sazarac or Bulleit rye. Bulleit is easier to find for me.
1 ounces of Sweet Vermouth:. Nothing fancy here Martini and Rossi sweet vermouth is good. I've experimented with various vermouths and I usually just go back to the old standard Martini and Rossi.
2 dashes of Angostura bitters.
I like to let the liquids sit on the ice a couple of minutes before I start shaking. I think it melts a little more ice and makes for a smoother final product. Then I shake vigorously for about 30 seconds. You can hear when the ice cubes stop clanking against the shaker really hard and begin to sound more like a slurry than a hard clank. That's when it's ready.
Then strain with a Hawthorne strainer in the martini glass over the Luxardo cherry.
Pretty good.
JimEIV
Registered User
- Feb 19, 2003
- 67,701
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Hmm, I never expiriemented with grenadine. I should give it a try.
We got into a Manhattan kick in our house as an aperitif lately. We have been doing rye Manhattan's almost exclusively. I figure bourbon shouldn't be wasted in a mixed drink
I make them in our house and everyone who has tried one seems to love them.
The go to recipe:
Luxardo cherries are a MUST. Add one first to a martini glass.
Fill a shaker with ice. Not too much ice I fill the shaker about quarter of the way with ice
2 ounces of Rye: Sazarac or Bulleit rye. Bulleit is easier to find for me.
1 ounces of Sweet Vermouth:. Nothing fancy here Martini and Rossi sweet vermouth is good. I've experimented with various vermouths and I usually just go back to the old standard Martini and Rossi.
2 dashes of Angostura bitters.
I like to let the liquids sit on the ice a couple of minutes before I start shaking. I think it melts a little more ice and makes for a smoother final product. Then I shake vigorously for about 30 seconds. You can hear when the ice cubes stop clanking against the shaker really hard and begin to sound more like a slurry than a hard clank. That's when it's ready.
Then strain with a Hawthorne strainer in the martini glass over the Luxardo cherry.
Pretty good.
My method for a Manhattan is pretty similar to yours, except my ratio of bourbon to vermouth is 3:2. I like it a little heavier.
sabremike
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- May 1, 2011
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I didn't really remember what he looked like, but he kind of looks like Scott Weiland a little bit to me. I never realized that before.
And when I was a really young child I thought I wanna be sedated was a song by Adam Ant, because I guess I thought he sounded like Joey Ramone and I didn't really know much about either of them back then.
I don't really think that anymore, but I could see how someone younger than 10 years old that hasn't really listened to either of them too much could get their voices confused.
- Feb 5, 2010
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I'm really enjoying this lure making hobby, but am wondering if it's worth dropping some cash for a new airbrush. I'm no artist, but the airbrush I have is a cheap Chinese made Iwata clone that definitely isn't making things easy. But I know me. I won't be moderate. I'll go right for the top of the line, then probably drop lure making after a few more 
My mother in law has bought about five airbrushes for spraying makeup. At her age she needs to buy a water hose.I'm really enjoying this lure making hobby, but am wondering if it's worth dropping some cash for a new airbrush. I'm no artist, but the airbrush I have is a cheap Chinese made Iwata clone that definitely isn't making things easy. But I know me. I won't be moderate. I'll go right for the top of the line, then probably drop lure making after a few more
Eggtimer
Registered User
Spiced rum and coke ? I’m not much of a drinker , when I do hace a rare drink , it’s either vodka ginger , spiced rum and coke . Crown Royal is the Whiskey I drink if having whiskey .
JimEIV
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You can always sell quality equipment.I'm really enjoying this lure making hobby, but am wondering if it's worth dropping some cash for a new airbrush. I'm no artist, but the airbrush I have is a cheap Chinese made Iwata clone that definitely isn't making things easy. But I know me. I won't be moderate. I'll go right for the top of the line, then probably drop lure making after a few more
I buy and sell archery equipment regularly. I like to try different bows and when one doesn't feel right or I get tired of it I sell or trade it. I very rarely lose money...well, as long as you don't count shipping cost
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Jameson and ginger ale and Jameson and Dr Pepper are two simple go-tos for a quick whiskey drink.
Vodka ginger sounds like you're most of the way to a Mule.
Mr Bojanglez
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Mr Bojanglez
Registered User
Thanks Bleed. I've actually decided I'm going for Indian. That will also give me good leftovers for lunch tomorrow.
Mongolian grill would have been better. That or something healthy like fish with veggies. Just to be clear I'm teasing. You should eat what you like but the healthy part does matter in the long run.
- Feb 5, 2010
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You can always sell quality equipment.
I buy and sell archery equipment regularly. I like to try different bows and when one doesn't feel right or I get tired of it I sell or trade it. I very rarely lose money...well, as long as you don't count shipping cost
You're a bad influence. Or a good one. I dunno. But I bought the fancy one.
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