Poker Zombie
Royal Flush
Hemmingway Daiquiri:
Knob creek rye while enjoying the view.
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Lol..... it was a bourbon forward old fashioned
I love the EC Rye, but 94 proof in a cocktail, Bill? You on a diet? Hahahaha
I love the EC Rye, but 94 proof in a cocktail, Bill? You on a diet? Hahahaha
One of my favorites for cocktails is Pikesville...though it does cost a bit more.
I use it in Manhattans and Vieux Carré. It is the go to vermouth in most higher end cocktail lounges.Never seen it until now. I rarely make drinks needing vermouth or campri. Sometimes you are in the mood for something different
Never seen it until now. I rarely make drinks needing vermouth or campri. Sometimes you are in the mood for something different
You just beat me to it.
I’m making another but with Aperol this time… for science. It should be a bit sweeter.Made one tonight with Pikesville Rye, Campari and Carpano Antica Formula Vermouth. Absolutely fantastic.
I've been wanting to try one of these. What kind of wine works best?New York SourView attachment 782295
New York SourView attachment 782295
I tend to make them when I already have a bottle or wine open…so that is usually how I pick to be honestI've been wanting to try one of these. What kind of wine works best?
Well, my wife hates dry reds, and I won't drink a whole bottle by myself. So I might be forced to pick up something like this:I tend to make them when I already have a bottle or wine open…so that is usually how I pick to be honest
That said a dry more tannic red like a Cab, Red Zin, etc. Merlot would be fine or even a Bordeaux or Rioja. Pinot Noir or a sweeter lighter wine wouldn’t do well. The dryness helps with the sour to balance the sweet.
All said its not too important….I wouldn’t recommend opening a bottle of wine just to make this. Use what you have…just remember to pour slowly over the back of a spoon.
I tend to make them when I already have a bottle of wine open
Well, my wife hates dry reds, and I won't drink a whole bottle by myself. So I might be forced to pick up something like this:
Thanks for enlightening me. Next time I won't forget the garnish...New York SourView attachment 782295