That's not bad for Caymus, correcting for airport markup. I think I just got the 2019 vintage in stock. Took over a year for the allocation. Charging $190 a bottle I think, no glass pour.
Yeah. It was a nice treat at the end of a week of meetings but I wouldn’t pay that much per glass on a regular basis. Most places I’ve been to that have Caymus only sell it by the bottle. This airport bar also had Austin Hope cab for $17 per glass. That’s a good wine and a much more reasonable price.
Yeah, that's a good one. Paso Robles, right? Expensive wine is almost never worth it. Too many good wines in the $15-$20 range. Scotch and tequila? Completely different story. Side note: I hate everything about Fall cocktails. Pumpkin, cinnamon, harvest sangria... get that shit away from my booze. My marketing people and mixologists know this, so they tend to roll out the Fall drinks without clueing my in too much.
Yeah, Austin Hope is in Paso Robles. Takes me less than two hours to get there so it’s often a destination when I want to get out of the Central Valley. I don’t know that I’ve had a fall-themed cocktail. Coffee and desserts are a different story.
As with steer I've never had a "cocktail" in my life. I like single malt but can't afford it. Wild Turkey gets me by. Homebrewed is nice but is expensive to make; good stuff anyway.
A few drinks in, the novelty of coffee-flavored bourbon wore off and I didn't like it much anymore. Now I'm back to my standard Evan Williams, or Ezra Brooks Bourbon Cream Liqueur if I'm drinking coffee. And it's mostly coffee in the cold months. Finishing one now as a matter of fact—cheers everybody!
Sure, if someone orders one. We don't carry non-Cognac brandy, though, so they'd probably go with a Henny. Don't think I've ever had one ordered. We did a riff off of the brandy alexander one on of our cocktail menus, but it was a dud. I'm actually thinking of adding a corporate beverage manager so I can strike that from my responsibilities, but there's nobody looking for work right now. And filling the recession mitigation coffers is priority over expansion.
I think the brandy old-fashioned is a Wisconsin thing. Everywhere else I just get confused looks from the wait-staff and a response from the bartender to the effect that they don't have the right brandy.
I'll bet all the gems make him feel like sombody's watching him. Rockwell - Somebody's Watching Me (Official Music Video) Both Michael and Jermaine helped him out on the song.
Trying a Slovenian red wine aged in amphora. I like it a lot. Some of the oldest extant vines in the world are apparently in Slovenia.
Not much of a liquor and soda pop guy, but I'll try this for the home team: mix Fireball and almost frozen ginger ale, and you have a Detroit Redwing.
That's a highball... whiskey and ginger. The cinnamon kick actually sounds good. I'll try one at work tomorrow. I think I have one bar that carries a bottle.
Pantydropper: Soak blackberries in pure grain alcohol for a few months. Water down to about 25%. Serve on ice. Strawberries are excellent also.
Just ran across this. Who knew alcoholic drinks used to be a lot weaker a couple of hundred years ago? (I'm sure many people do actually) I also saw a theory recently that civilization began (we settled down from nomadic life) because some grain got wet with rain water and fermented and beer was discovered. Or was it sea water? I believe fermentation requires salt water. So they decided "we must grow more of this 'grain'", and agriculture was born. ... aaaand he just said that on the podcast. Shoulda figured he was gonna go there.
Salt's antibacterial properties can help control which kind of bacteria you want to promote, generally for lactic acid fermentation (which are usually part of a symbiotic mix of lactic, ethanoic, acetic colonies like sourdough and kombucha, though I've never had to add salt to those in particular. But brining is a big part of veggie ferments, so there). I haven't personally heard anything about employing salt for traditional alcoholic ferments like wine and cider, or brews like beer and sake. That said, yeast nutrient come in various salts, such as magnesium whatever.
Yeah, the salt water thing sounded a bit off to me, I've never heard of fermenting grains that way, though I don't know nearly as much about it as you seem to. Though I do expect to be learning pretty soon. In fact I ran across the idea in a book about food preservation. I suspect the thing they said on the podcast, about getting grains mixed in with some sourdough starter or something, makes a bit more sense.
