The cocktail thread (I blame the Rona) - post yours !

Most of our whiskeys and bourbons are consumed neat. ;)

Right now, we're using the 1792 for Manhattans because we can't seen to find any more Buffalo Trace. Hubby runs the Spirits and Cigars club in our community. He has quite a collection, and all are consumed neat to begin with. If they don't behave, they become cocktails.
 
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VelveteenR said:
Most of our whiskeys and bourbons are consumed neat. ;)

Right now, we're using the 1792 for Manhattans because we can't seen to find any more Buffalo Trace. Hubby runs the Spirits and Cigars club in our community. He has quite a collection, and all are consumed neat to begin with. If they don't behave, they become cocktails.
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Why doesn't my neighborhood and a spirits and cigars club? I am defintely behind the times.
 
Mixologists, please use the NAVY fill generously for all sea service creatures and supporters. As for the sister services and others, use discretion. Now, I’d like a bourbon and coke, stiff. Maker’s Mark, please.

By the way, the Maker’s Mark tour on the Bourbon Trail in Kentucky is fantastic. No kidding. I highly recommend it, it’s educational.

One last thing (I sound like Steve Jobs). This kernel was taken from Capt MJ with THParent’s early impetus on the bacon thread. If a separate travel thread were started, the forum would have a “BLT”: BACON, LIQUOR and TRAVEL thread. Bacon underpins everything. Cheers!

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WT Door said:
Mixologists, please use the NAVY fill generously for all sea service creatures and supporters. As for the sister services and others, use discretion. Now, I’d like a bourbon and coke, stiff. Maker’s Mark, please.

By the way, the Maker’s Mark tour on the Bourbon Trail in Kentucky is fantastic. No kidding. I highly recommend it, it’s educational.

One last thing (I sound like Steve Jobs). This kernel was taken from Capt MJ with THParent’s early impetus on the bacon thread. If a separate travel thread were started, the forum would have a “BLT”: BACON, LIQUOR and TRAVEL thread. Bacon underpins everything. Cheers!

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Brilliant. Love the photo.

Did you know there are a variety of “bourbon runs” in bourbon country? Obviously, not this year. I have a niece-in-law who is a CrossFit instructor, Spartan racer and yes, a bourbon chaser.

She did this one. Had a blast.
kybourbontrail.com

The Bourbon Chase

The Bourbon Chase, powered by Ragnar, celebrates the best of Kentucky and it’s back on October 18-19. It is a 200-ish mile running relay across the Bluegrass State that winds its way through the historic Kentucky Bourbon Trail. Teams will come together in the city of Clermont to kick off this...
kybourbontrail.com
 
Skeeter Skelton (famous gun writer) Margarita

2 oz good Tequila
1 tbls Triple Sec or better Grand Mariner
juice from one lemon ( i like one lime better)

put it all in on glass with some ice and shake if you like, if you're fancy salt the rim of the glass

Enjoy after all the shoot'n iron is put up for the day

You can replace the Tequila with Gunpowder Proof Navy Rum for a Privateer version
 
WT Door said:
Mixologists, please use the NAVY fill generously for all sea service creatures and supporters. As for the sister services and others, use discretion. Now, I’d like a bourbon and coke, stiff. Maker’s Mark, please.
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I remember getting my Dad one of those shot glasses ..
For me, I don't bother ..everything I pour is by eyeball !
 
Can't wait 'til this restaurant/bar re-opens more - Coaches in Overland Park. This is their special, offered only from 1100 - 1400 on Saturdays and Sundays. DH and I have enjoyed it a couple of times while attending inter-service football watch parties. Introducing the "Milwaukee Bloody Mary", and yes, that is bacon to help top off a "double".

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WT Door said:
Mixologists, please use the NAVY fill generously for all sea service creatures and supporters. As for the sister services and others, use discretion. Now, I’d like a bourbon and coke, stiff. Maker’s Mark, please.

By the way, the Maker’s Mark tour on the Bourbon Trail in Kentucky is fantastic. No kidding. I highly recommend it, it’s educational.

One last thing (I sound like Steve Jobs). This kernel was taken from Capt MJ with THParent’s early impetus on the bacon thread. If a separate travel thread were started, the forum would have a “BLT”: BACON, LIQUOR and TRAVEL thread. Bacon underpins everything. Cheers!

View attachment 6553
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COVID killed my Bourbon tour for this year. I was scheduled to go to a convention in Louisville later this month and was planning to do one or more Bourbon tours (in the city and out in the hinterlands) but COVID caused the opportunity to expire. The convention will be back there in 5 years.
 
OldRetSWO said:
COVID killed my Bourbon tour for this year. I was scheduled to go to a convention in Louisville later this month and was planning to do one or more Bourbon tours (in the city and out in the hinterlands) but COVID caused the opportunity to expire. The convention will be back there in 5 years.
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Sorry to hear that... but doesn't bourbon kill COVID? Maybe it was just Vanilla Jim Bean in root beer that did that.... I'm not sure.
 
Speaking of cocktails.

For decades on commercial airlines, I have always ordered Bloody Mary mix (no alcohol) to drink. I do it so often that I got my wife hooked on it every time we fly. As my DS got older, he started ordering it too. Now, you couldn't get him to have the stuff at home - but every time he flies - that's what he gets. This may sound silly, but I know that after I die, he'll still be traveling the World and ordering Bloody Mary mix. It makes me feel good.
 
My kids drink ginger ale in a similar pattern, except they don't know that I sometimes do drink ginger ale on the ground in the company of cheap Irish whiskey and a twist of lemon.
 
Just got my hands on some slightly overripe nectarines, peaches and a pear. After careful research (I should be doing homework, as empty nester decided to go back to college part time) on 'shrubs', thanks to @Capt MJ, I have determined that the cold method for 'shrub' production is the one that will lead to the purist fruit flavor. Therefore, I am going to macerate the fruit in equal part sugar in the fridge for a few days, drain the yummy juice into a clean bottle, add equal part blend of apple cider vinegar/white wine vinegar and refrigerate. Apparently it will be yummy right away but gets considerably better over time (not to exceed 6-8 weeks).
Intend to serve in combo with good vodka (Polish based on this thread), sparkling water and fresh mint or basil. I cannot wait!!!!! Who says education has to only happen in the classroom? ;)🍑🍸
 
Heatherg21 said:
Just got my hands on some slightly overripe nectarines, peaches and a pear. After careful research (I should be doing homework, as empty nester decided to go back to college part time) on 'shrubs', thanks to @Capt MJ, I have determined that the cold method for 'shrub' production is the one that will lead to the purist fruit flavor. Therefore, I am going to macerate the fruit in equal part sugar in the fridge for a few days, drain the yummy juice into a clean bottle, add equal part blend of apple cider vinegar/white wine vinegar and refrigerate. Apparently it will be yummy right away but gets considerably better over time (not to exceed 6-8 weeks).
Intend to serve in combo with good vodka (Polish based on this thread), sparkling water and fresh mint or basil. I cannot wait!!!!! Who says education has to only happen in the classroom? ;)🍑🍸
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Ooh send us a pitcher. And a picture.
 
This place was pretty cool on my visit on the bourbon trail last year. It's crazy to see the Blanton's production line. It's about 30 feet long and all manual. Unfortunately no Pappy samples were served afterwards.

buffalotrace (3).jpg
 
billyb said:
This place was pretty cool on my visit on the bourbon trail last year. It's crazy to see the Blanton's production line. It's about 30 feet long and all manual. Unfortunately no Pappy samples were served afterwards.

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Watched "Neat: the Story of Bourbon" on Amazon Prime with one of my teen twins. Freddie Johnson (3rd generation employee) from Buffalo Trace was terrific at telling his part of the history and process of bourbon.
 
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