What Did You Drink Last Night?

[ScotchWhisky]

Have you tried Laphroaig's Quarter Cask?
It's like drinking Laphroaig concentrate.


B
T

I have; it was wonderful. My liquor store has it on occasion and I buy it when I can.

 

[daizawaguy]

Bottele of Joostenberg....been a coupla housrs but its been a good wine

 

[rkwilker]

Basil Hayden/rocks.

 

[riskyB]

Cragganmore 12 yr. Alas, no martini last night but I am preparing to make up for it tonight.

 

[Tomasso]

I attended a rum tasting which consisted of only two bottles.

Zacapa Centenario Solera 23 & Zacapa Centenario XO.



While the XO was exquisite, I found my sweet spot in the 23.

 

[rkwilker]

Weller 107....neat.

 

[rumblefish]

Samuel Smith's Noble Pils- excellent! Nice and dry, slightly bitter, and a bit of malt.

 

[rumblefish]

^ Whoops- make that Samuel Adams.

 

[Dr Doran]

A variety of red wines. One of my best friends is a wine buyer for a market. So at certain times he will have 6+ partial bottles that the sales reps have given him to taste and decide whether he wants to carry them in the shop. Decision making is tricky business. Naturally I invite myself over on these occasions to "help."

 

[dnjan]

A variety of red wines. One of my best friends is a wine buyer for a market. So at certain times he will have 6+ partial bottles that the sales reps have given him to taste and decide whether he wants to carry them in the shop. Decision making is tricky business. Naturally I invite myself over on these occasions to "help."

Sounds like an excellent charitable sacrifice!
You should post your recommendations ...

 

[Harp]

Same as tonite: coffee with a briefcase full of work.

 

[Wally_Hood]

At Wood Ranch for an early Valentine's dinner, a whiskey sour; not as good as the one at Clearman's, nor the one at Morton's.

 

[Ethan Bentley]

Sazerac; one with cognac, one with rye.

I used absinthe but is as absinthe substitute, like Herbsaint, more traditional? Before the ban of absinthe was it just normal absinthe that was used?

 

[Absinthe_1900]

The pre-1912 or pre-prohibition (before 1920) version would have used real absinthe, as it was likely not that had to get, particularly in New Orleans where liquor laws were somewhat loose. (And I have evidence of one pre-prohibition New Orleans absinthe substitute)

Herbsaint became the preferred absinthe substitute following repeal in late 1933, early 1934, with it's New Orleans heritage, and aggressive marketing by J.M. Legendre, Herbsaint outlived all of it's American contemporaries.

When The Sazerac Co. bought Herbsaint from Mr. Legendre in 1949, that further cemented the connection.

Basically, it's all up to the taste of the drink maker, some prefer absinthe in a Sazerac, some feel an expensive absinthe is a waste.

Myself, I generally prefer Herbsaint in a Sazerac, I once walked out of Napoleon House when I ordered one, and they started to use Pernod. (They were out of Herbsaint that evening :eusa_doh: )

I now prefer the new Herbsaint Original in a Sazerac, to my taste it makes a smoother Sazerac than the 90 proof regular Herbsaint.

A 1940s still sealed bottle of Herbsaint, & sealed bottle of Legendre's version of Peychauds bitters....plus a vintage Sazerac bar glass and a few other trinkets from my collection.

I'd rather take a ******, than use modern Pernod in anything.

 

[rkwilker]

Teachers highland creme...neat.

 

[Lancealot]

Lucid Absinthe. It was a Valentine's Day gift from my girlfriend. First time I have ever had Absinthe. I can see it is a acquired taste. I liked it but couldn't drink but just one.

 

[rkwilker]

Old Wellers 107/rocks.

 

[Ethan Bentley]

The pre-1912 or pre-prohibition (before 1920) version would have used real absinthe, as it was likely not that had to get, particularly in New Orleans where liquor laws were somewhat loose. (And I have evidence of one pre-prohibition New Orleans absinthe substitute)

Herbsaint became the preferred absinthe substitute following repeal in late 1933, early 1934, with it's New Orleans heritage, and aggressive marketing by J.M. Legendre, Herbsaint outlived all of it's American contemporaries.

When The Sazerac Co. bought Herbsaint from Mr. Legendre in 1949, that further cemented the connection.

Basically, it's all up to the taste of the drink maker, some prefer absinthe in a Sazerac, some feel an expensive absinthe is a waste.

Myself, I generally prefer Herbsaint in a Sazerac, I once walked out of Napoleon House when I ordered one, and they started to use Pernod. (They were out of Herbsaint that evening :eusa_doh: )

I now prefer the new Herbsaint Original in a Sazerac, to my taste it makes a smoother Sazerac than the 90 proof regular Herbsaint.

A 1940s still sealed bottle of Herbsaint, & sealed bottle of Legendre's version of Peychauds bitters....plus a vintage Sazerac bar glass and a few other trinkets from my collection.

I'd rather take a ******, than use modern Pernod in anything.

Ah thanks for that, I've enjoyed them so much of late I thought I'd look into the history a little bit, I knew Herbsaint had a strong connection.

I read somewhere of the possibility of using a little Angostura bitters mixed with a majority of Perchauds in the drink. Apparently this was also started by Thomas Handy's bartenders? Do you know anything about this?

 

[Absinthe_1900]

I've heard of a few places using a bit of Angostura along with Peychaud's, if one likes the addition, I'd say go for it.
Over the years, there have been a lot of variations.

At some point I want to draw off a tiny bit of these bitters (Legendre made their own copy of Peychaud's):

I know someone that has acquired all of the ingredients (Including Sazerac de Forge et Fils Brandy, Pre-Ban absinthe, vintage Peychaud's, and a pre-prohibition Rye. I need to see if he ever made a couple of Sazerac's out of the collection.

 

[Ethan Bentley]

I think you've a good outlook with that point and I'm inclined to agree. The bottle certainly looks interesting, what would you do with the sample?

I've a few bottle of vintage and long discontinued Pimm's (*insert comment from James here* ) varieties (and a bottle of Gordon's Bitters) whichare always tempting to sample but I'm not sure how well they will have weathered the years.