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dean_martin
07-22-2012, 09:27 AM
With all the crazy **** going on the world sometimes you need to engross yourself in something for yourself. Music, movies, and upgrading the gear we play them on are prime examples. But July is gin and tonic month so I decided to try this simple drink for the first time. Gin and tonic water over ice with a squezze of lime in a glass tumbler is as easy as it gets. This makes for a refreshing drink on a hot day.

I didn't know this going in but apparently there are 2 main taste profiles for gin. One is more herbal or vegetal and the other is juniper. I haven't familiarized my palate with these tastes yet but I'm working on it. I've tried Bombay Sapphire and Hendrick's. Both are good but different. I've tried Fever Tree and Fentiman's tonic water. FeverTree is a little sweeter. Not sure how these sodas compare to Canada Dry or other widely distributed tonic water. Anyhow, this drink is simple and refreshing-perfect for July.

JohnMichael
07-22-2012, 09:43 AM
Now I am thirsty. I have some Bombay that I like but I am a big fan of and I miss my Tanqueray. Later when I go to the store a bottle may just follow me home. Gin, tonic and some fresh limes sounds mighty fine.

dean_martin
07-22-2012, 11:24 AM
Now I am thirsty. I have some Bombay that I like but I am a big fan of and I miss my Tanqueray. Later when I go to the store a bottle may just follow me home. Gin, tonic and some fresh limes sounds mighty fine.

I have another simple, tasty, warm-weather drink waiting in the wings for August. Like gin and tonic, it's been around forever, but it's new to me. I don't drink often (enough) so when I do I kind of make a little ritual out of it - research the different spirits, better mixers and ingredients. I'll post it next month and maybe a couple more I've made myself in the months after that. There are a couple of complex cocktails I really like that I leave to the professionals.

texlle
07-23-2012, 09:39 AM
I am all about some good Sangria during the summer months. I like to take a nice sweet to neutral base red and add in a good bit of grand marnier, a splash of OJ, ginger ale, and fresh blackberries and orange slices. Perfection on a hot day.

I still need to find a good gin that doesn't remind me of pine sol. I'm not sure how affluent the Beefeater brand is, but it's the only kind I've tasted that I can call palletable.

dean_martin
08-03-2012, 02:28 PM
addendum: Tried a different approach to the gin and tonic. The neck tag on Hendrick's gin recommends using cucumber instead of lime. The cucumber is supposed to bring out the essence of cucumber used in the distillation of Hendrick's. Lo and behold an English cucumber was in the fridge. My wife had picked it up for her . . . uh hum . . . salads. Anyhow, I added 3 thin slices to the glass in a layered fashion - one on the bottom, then some ice, another cucumber slice, more ice, another cucumber slice then a little more ice on top, added the gin and Fentiman's Tonic Water and stirred. I have to say, the cucumber adds a surprising cooling effect and it tastes good too. Highly recommended, especially if you're not in the mood for the extra bitterness lime adds to the tonic.

August drink of the month is coming soon. I plan to finish my experimentations on the August drink this weekend.

CHEERS!

dean_martin
08-04-2012, 04:50 PM
Rye & Ginger
Another simple but tasty summer drink. Here's a short list of straight rye whiskeys which should be readily available:
Sazerac
Rittenhouse bottled in bond
Wild Turkey 101 Rye
Russell's Reserve Rye
Knob Creek Rye
others include ryes from High West, Willett, Whistle Pig and Bulliet
Jim Beam Rye doesn't get much love

Even more daunting than picking a rye whiskey is picking a ginger. There are ginger ales, brews and beers.
The drink I just finished and the combo I've liked the best so far is Rittenhouse and Bundaberg Ginger Beer from Australia. Be careful not to drink too fast because this is a great warm weather drink! I think I'm going to experiment by adding a touch of something tart like lemon, orange or orange bitters. Enjoy!

dean_martin
09-09-2012, 11:25 AM
If you're going to drink on Sunday morning, it almost always has to be this: Bloody Mary.
Sure, a mix is easy. I like Mr. & Mrs. T's. But making it from scratch is . . . rewarding. Most of you may already know this - here are the ingredients I've found essential:
Vodka 1 to 1.25 oz over ice
Add tomato juice 5.5 to 6 oz
black pepper 2 to 3 dashes
celery salt 2 to 3 dashes
horseradish grated small dab
worcestershire sauce 2 to 3 dashes
red tobasco 2 dashes
green tobasco 2 dashes
lime squeeze from 1/4 wedge

Slosh mixture back and forth from drinking glass to large glass or plastic cup. Garnish with celery stalk. Sip and enjoy savory goodness.

dean_martin
10-03-2012, 02:05 PM
After the ton of ingredients in last month's DotM, it's back to something simple.

Bistouille - apparently this one has French or Flanders origins. It's another morning drink more appropriate for a Saturday, I think. You may have tried this or some variation of it. It seems to be a favorite of old timers.

8 oz. coffee
1 oz. brandy (brandy is the traditional spirit but may be made with your spirit of choice as long as it has a touch of sweetness like bourbon, rum or maybe even Canadian whiskey, Kalua or a liquer)
2 tsp. of sugar for brandy or a whiskey; may need only one for sweeter spirits. In fact, I prefer 1 tsp. with brandy.

I've found there's no real difference between adding brandy and sugar to your mug first then pouring in the coffee and adding brandy and sugar to the coffee except that a few more stirs are needed with the latter approach.

My favorite thing about this drink is the vapors that hit you in the nose and face when you bring the mug to your lips. Just be prepared - don't inhale too deeply.

Any brandy drinkers here? I've been using a bottle of E&J VSOP that I picked up to help me get through a cold last winter. I don't know much about brandy and would love to hear your comments and suggestions.

dean_martin
11-10-2012, 07:28 AM
I'm late. A lot of stuff has been going on. We've had an election and storms have hit the northeastern US. In honor of our storm-weary friends in the northeast, this month's drink is THE MANHATTAN.

The Manhattan is a classic. It has 3 basic ingredients - whiskey, vermouth and bitters. Traditionally, the Manhattan is made with rye, but it can be made with bourbon, other American whiskeys and Canadian whiskey. The standard recipe calls for sweet (aka red) vermouth. A variation called the "perfect" Manhattan has equal parts sweet vermouth and dry (aka white) vermouth. Apparently, the word "perfect" in cocktail speak simply means that both sweet and dry vermouth are used. The concept applies to martinis and other cocktails too.

Bitters or aromatic bitters - I can't say much about it except that bitters is generally a combination of alcohol, extract (from orange, for example), herbs and sometimes caramel. The bitters I've used are Angostura which is surprisingly easy to find and is probably in your neighborhood grocery store, Regan's Orange Bitters and Peychaud's. I've heard that the Fee Brothers brand is good.

I'll mention here that vermouth should be refrigerated after opening and that it may go bad. I just poured some out last night. If you can find a 375ml bottle, get it instead of the 750ml. Some common brands are Martini and Rossi, Gallo and Noilly Prat. I get Noilly Prat when I can find it. Some folks avoid Gallo, but it seems to be the most readily available. The alcohol content in bitters is so high that it should last a long time (years) in a cabinet. Like whiskey, no worries.

You might start by tasting each ingredient separately because the Manhattan, like most cocktails, is all about the right proportions. If you know what's going in it, you may be able to hone the taste to your liking.

This drink can be shaken (looks cloudy) or stirred (clear), served with ice or straight.

Here's what I tried last night to great success:
I wanted a frosted glass so I put a rocks glass in the freezer first.
In a cocktail shaker with ice:
3 oz Rittenhouse Bottled in Bond 100 proof rye
a little less than an oz of vermouth - half Gallo sweet and half Noilly Prat dry
several shakes of Angostura bitters and not quite as many shakes Regan's Orange bitters
shake vigorously
take glass out of freezer and drop in maraschino cherry
strain contents into glass

The spice of the rye and the bitters worked well together but I thought it needed sweetening so I added a splash of the maraschino cherry juice. Here you could add simple syrup if needed. A sweeter rather than spicier whiskey like a bourbon may not need added sweetness.

Also, I dropped in two ice cubes. As they melted, the drink seemed to mellow and balance out beautifully. A splash or two of water may have done the same trick. I left work early yesterday to get my grill going before dark. While the coals were starting, I mixed my drink. This cocktail was perfect as a lead to the grilled meat. Next time I go to a steak house with a good bar, I'm ordering a Manhattan while I wait for my beef.

Recommendation for November: Pick up a bottle of a good American whiskey to have on hand for Thanksgiving. How about a bottle of Wild Turkey 101? You can sip it neat, with a splash of water, on the rocks, mix with cola or ginger ale, or make a Manhattan or other cocktail. Pour yourself and friends/relatives a drink about 20 minutes before Thanksgiving dinner is ready. It's the perfect lead-in to a great meal! (Tip: Wild Turkey 101 over ice with a splash of water, garnish with orange slice.)

RoyY51
11-11-2012, 05:50 PM
Many years ago, in another life, I was a strolling musician in a failing upscale restaurant. Since they were going out of business, nobody kept tabs on the booze anymore. At the end of my shift I used to go behind the bar and experiment. I must have mixed a hundred terrible concoctions and one really good one. The recipe for that one is as follows:

1 shot triple sec
1 shot white creme de cacoa
2 shots O.J.
1 shot half and half

Blend well with ice and strain

For those of you who remember the Orange Julius, this is very reminiscent...but with a kick!

dean_martin
11-12-2012, 05:45 AM
Many years ago, in another life, I was a strolling musician in a failing upscale restaurant. Since they were going out of business, nobody kept tabs on the booze anymore. At the end of my shift I used to go behind the bar and experiment. I must have mixed a hundred terrible concoctions and one really good one. The recipe for that one is as follows:

1 shot triple sec
1 shot white creme de cacoa
2 shots O.J.
1 shot half and half

Blend well with ice and strain

For those of you who remember the Orange Julius, this is very reminiscent...but with a kick!
Cool! Did you name it?

RoyY51
11-12-2012, 08:47 AM
Cool! Did you name it?

I did...the "Orange Cow".

dean_martin
11-13-2012, 12:15 PM
I did...the "Orange Cow".

Love the name! Please check in next month. I'm gonna need some help with the December DotM.

dean_martin
12-02-2012, 12:45 PM
Punches, Egg Noggs and Holiday Cocktails

'Tis the season for gathering with friends and family and for sharing. I've been looking for party drink recipes, particularly punches, egg noggs and holiday cocktails. I would like to share a couple I've found. Although I haven't tried them yet, they look promising. Two were provided by a co-worker/friend and one comes courtesy of KegWorks. In the spirit of sharing, please post your holiday punch, egg nogg and/or cocktail recipes. The following lines from Oliver Wendell Holmes inspired me; may they inspire you to share your festive drink recipes:

THIS ancient silver bowl of mine,—it tells of good old times,
Of joyous days, and jolly nights, and merry Christmas chimes;
They were a free and jovial race, but honest, brave, and true,
That dipped their ladle in the punch when this old bowl was new.

From "On Lending a Punch-Bowl" - Oliver Wendell Holmes.

Here are two egg nogg recipes. The first is from a friend. It appears to be traditional. It calls for raw eggs. There are a lot of cocktails that call for raw eggs or egg whites, but I'm also including a recipe from KegWorks for a faux egg nogg for the raw-egg-squeamish among us.

Daddy's Egg Nogg
2 egg yolks
5/8 c. sugar
4 oz. bourbon
1 1/4 c. whipping cream
1/2 c. milk
1 oz. rum
Mix all together and chill. Top with ground nutmeg when serving. I'm not sure how many this serves. You may have to double it to serve more than two.

Easier Than Eggnog Punch
Ingredients:
1 c sugar
1 c dark rum
½ c brandy
2 tbsp vanilla extract
8 c whole milk
Grated nutmeg
Directions:
1. Dissolve sugar in rum, brandy, and vanilla extract in a very large pitcher (at least ¾-gallon capacity).
2. Add milk and freeze until very cold or slushy (4 - 8 hours).
3. Pour into glasses, sprinkle nutmeg over the top and serve.

Open House Punch
1 750ml Southern Comfort
6 oz. lemon juice
1 6 oz. can frozen lemonade
1 6 oz. can frozen orange juice
3 liters 7-UP or Sprite

Chill all ingredients then mix first 4 in punch bowl. Add 7-UP or Sprite. Float block of ice in bowl and garnish with fruit slices. Don't forget to eat the fruit after it's had a chance to soak up all that booze. Optional - add red (or other) food coloring as desired for visual effect.

dean_martin
12-24-2012, 10:02 AM
We sampled 4 Christmas beers last night:
Abita Christmas Ale
Bell's Christmas Ale
Sierra Nevada Celebration

But the winner was a bottle of 2009 Anchor Christmas Ale that I found in the back of the beer fridge. I think I'm going to pick up a 6er of this year's Anchor and hold onto it until next year. It aged very well.

Also, I mixed up the Easier Than Eggnog Punch and put it in the freezer for tonight. It smells very Christmasy. I'll mix up the Open House Punch about an hour before serving then add the Sprite (and a little Cherry 7-Up) just before serving. This will go well with the Cranberry Meatballs in the crockpot and the Not Your Grandma's Beer and Cheese Dip chillin' in the fridge.

Have yourself a boozy little Christmas. Make the Yuletide gay!

dean_martin
12-25-2012, 10:39 AM
Tip: Don't forget to sprinkle nutmeg on your egg nog or whiskey-milk punch and drop in a cinnamon stick. It smells just like Santa's a$$. Very Christmasy!!!!

Smokey
01-22-2013, 07:18 PM
Since dean_martin forgot about this month's drink of the month, I will fill in for him :)

This month's drink is Crown and Coke and the recipe is simple. One part Crown, and three part Coke on the rocks.

.http://25.media.tumblr.com/tumblr_lly55rVGeQ1qhiyxso1_400.jpg

Feanor
01-23-2013, 05:23 AM
Since dean_martin forgot about this month's drink of the month, I will fill in for him :)

This month's drink is Crown and Coke and the recipe is simple. One part Crown, and three part Coke on the rocks.

.http://25.media.tumblr.com/tumblr_lly55rVGeQ1qhiyxso1_400.jpg
My mother always like rye & coke.

For me it's The Glenlivet. I like it 2:1 with water, sometimes with ice, sometimes not.

http://m.vcst.net/wines/the-glenlivet-12-years-435667.jpg

dean_martin
01-23-2013, 08:46 AM
Thanks, guys! I started the year with the flu and fell behind on everything. Plus, I burned myself out on the Christmas posts. I'm not sure if I want to keep it up every month, but I'd love to see it continue with other contributors.

OTOH, I do have some ideas about including non-alcoholic beverages because there are some members who do not drink. For example, I've been picking up 375ml bottles of Sprite bottled in Mexico. Apparently, it has real sugar. Cherry 7-Up is a new favorite as well and Hank's Vanilla (Creme) Soda is very good.

blackraven
01-23-2013, 10:46 AM
Dean, I like real sugar soft drinks too. Several restaurants here in the Twin Cities serve them and you can buy them at several of the mexican markets here in town. Coke with real sugar is my fav.

If you ever see these soda's in the supermarket give them a try. They were started by a couple of guys here in MN.

http://www.joialife.com/products/

I like the Lime, Hibiscus and Clove soda. There is a local upscale restaurant that uses these soda's to make fantastic cocktails.

bobsticks
01-23-2013, 12:41 PM
My mother always like rye & coke.

For me it's The Glenlivet. I like it 2:1 with water, sometimes with ice, sometimes not.

http://m.vcst.net/wines/the-glenlivet-12-years-435667.jpg

Not bad, my friend, but may I implore you to try the Oban Manager's Special...

9141

dean_martin
01-23-2013, 01:28 PM
Dean, I like real sugar soft drinks too. Several restaurants here in the Twin Cities serve them and you can buy them at several of the mexican markets here in town. Coke with real sugar is my fav.

If you ever see these soda's in the supermarket give them a try. They were started by a couple of guys here in MN.

http://www.joialife.com/products/

I like the Lime, Hibiscus and Clove soda. There is a local upscale restaurant that uses these soda's to make fantastic cocktails.

Cool, BR. I'll be on the lookout. I used to order a case of Dr. Pepper from the Dublin, TX Dr. Pepper plant for my son's birthday party each year. They used real cane sugar. It was good stuff. They stopped making Dr. Pepper a couple of years ago and now make their own Dublin Bottle Works sodas with real cane sugar. I haven't tried any of those yet.

Here's a link: Dublin Bottling Works, home of the pure cane sugar soda (http://www.dublinbottlingworks.com/)

Feanor
01-23-2013, 02:16 PM
Not bad, my friend, but may I implore you to try the Oban Manager's Special...

9141
I will seek the opportunity.

noddin0ff
01-24-2013, 06:18 AM
Overtime I've transited from Oban to Balvenie to Dalwhinnie, with a short side trip to smokey and complex Caol Ila. But now, in the scotch dept. I'm a Dalmore guy and recommend giving it a try. Nice roundness to it, a hint of citrus and spice on the finish. Typically a touch lighter on the budget than the other names but that seems to be changing lately.

9142

However, I decided to buy American for a while. Got a taste for mint juleps (Knob Creek) this hot summer and with winter decided to explore Bourbons. Here's my current winner taken neat or with ice. Currently preferring it to my scotches.

9143 (http://www.bluekitchen.net/bourbongallery.html)

Jefferson pic links to a decent site with small batch Bourbon reviews. I might be at this a while...

dean_martin
01-24-2013, 07:08 AM
Overtime I've transited from Oban to Balvenie to Dalwhinnie, with a short side trip to smokey and complex Caol Ila. But now, in the scotch dept. I'm a Dalmore guy and recommend giving it a try. Nice roundness to it, a hint of citrus and spice on the finish. Typically a touch lighter on the budget than the other names but that seems to be changing lately.

9142

However, I decided to buy American for a while. Got a taste for mint juleps (Knob Creek) this hot summer and with winter decided to explore Bourbons. Here's my current winner taken neat or with ice. Currently preferring it to my scotches.

9143 (http://www.bluekitchen.net/bourbongallery.html)

Jefferson pic links to a decent site with small batch Bourbon reviews. I might be at this a while...

Come join Home (http://www.straightbourbon.com)

noddin0ff
01-25-2013, 07:58 AM
Come join Home (http://www.straightbourbon.com)

Thanks, dean. That site looks like a terrific resource. Doesn't seem to accept gmail or yahoo for registration so I'm currently locked out; but I'll lurk a bit an map out my next taste.

dean_martin
02-17-2013, 01:02 PM
Just made my second stop on my Pensacola, FL whiskey ( and other alcohol) hunt. Found a couple of selections from Buffalo Trace's Colonel E.H. Taylor label. The straight rye is too expensive, but the small batch bourbon is reasonable enough to try. I wasn't sure the Col. Taylor line would make it out of KY and bigger markets. I haven't been on a whiskey hunt with a little money in my pocket in a while.

Smokey
02-17-2013, 10:16 PM
And for non alcoholic drink of the month...

Carrot juice with Vanilla ice cream. Mix to creamy consistency :)

dean_martin
03-01-2013, 02:22 PM
Here's a recipe for a classic cocktail - The Old Fashioned:

2 oz. bourbon or rye
2-3 dashes Peychauds Bitters
1 tsp simple syrup
2 maraschino cherries
2 orange slices

Add bourbon or rye, bitters and simple syrup to cocktail shaker. Shake vigorously for 15 seconds. Fill a rocks glass half-full with crushed or cubed ice. Strain contents of shaker into glass. Drop in cherry and orange slice. Garnish with remaining cherry and orange slice.

tips: you can be more liberal with the bitters; add packet of sugar and a little water to a small bowl and heat in microwave for 15-25 seconds for quick simple syrup; confectioner's sugar is a great sub for regular sugar.

Non-alcoholic drink: I've been picking up Sprite with real cane sugar made and bottled in Mexico at a local convenience store. Other than an occasional rum and Coke during the hotter months, I swore off dark sodas a long time ago (New Coke backlash). Sprite is my soda of choice and the Mexican Sprite is good.

dean_martin
04-04-2013, 01:39 PM
Ughhhh!! I don't have a new drink this month. But I did have a wonderful Manhattan at the Palm Restaurant in San Antonio during my anniversary dinner with the wife. She had the Palmarita which she enjoyed very much.

We also had decent Bloody Marys at a bistro called Cochineal in Marfa, TX on Sunday. I had a side of bacon with mine - 2 strips. I dropped one in the Bloody Mary. I think it's going to be my new "thing".

I've slowly discovered how to get the best drinks at the best places when we travel. You don't have to eat at a fancy restaurant (and pay those menu prices) to get their good drinks. I've had the best martinis at the Peabody Hotel in Memphis (didn't have a room) and at a steakhouse in Philly (didn't order food), Sazeracs at the Roosevelt Hotel in New Orleans (didn't have a room) and the Farmer's Cabinet in Philly, and a scrumptious bourbon milk punch at the Bourbon House in New Orleans without having to pay for extraneous stuff. Next time I'm in a city with a Palm Restaurant, I'm going to their bar for a Manhattan. It was that good. Although the food is wonderful, I'll go elsewhere for a meal unless it's truly a special occasion.

kushy
04-09-2013, 06:13 AM
I love to have chikku(sapota) milkshake.This summer I am interested to take all fruit juices and milkshakes.

bobsticks
04-09-2013, 06:30 AM
9289

Bell's Oberon is here!

dean_martin
04-10-2013, 11:18 AM
9289

Bell's Oberon is here!

That's a great summer brew!

dean_martin
05-03-2013, 12:16 PM
Two special occasions this month cry out for drink recipes. After going back and forth between occasions/drinks (only briefly), I decided to include both recipes.

First is the traditional Kentucky Derby Day mint julep! Put on your fancy hat and hope it doesn’t rain in Louisville tomorrow.

2 oz bourbon whiskey
3 or 4 whole mint leaves
Simple syrup, to taste
Mint leaf, dusted with sugar, for garnish

Muddle mint leaves, simple syrup and bourbon in a cocktail shaker until mint is blended in. Add ice. Shake until well blended. Strain into a julep cup filled with shaved ice. Garnish with sugar-coated mint sprig and enjoy!

A few words about this recipe: It came from KegWorks and it originally called for a dash of mint bitters. There are several recipes online that do not call for mint bitters. I’ve never used mint bitters, but that doesn’t mean you shouldn’t. If you have mint bitters, then by all means use it. If you don’t, then don’t worry about it.

As for bourbon, I’ve been impressed with Bulleit in cocktails lately and I think its distinctive taste will go well in a mint julep. It’s also a value purchase. Bulleit makes a rye whiskey too so read the label carefully.

Muddling: It’s simple. You might want to try it in a bowl rather than your shaker. Use a utensil like the butt of knife if you don’t have a muddler. Add ingredients and press down on the mint leaves until they’re bruised and they start to break up. The idea is to “extract” the extract from the leaves – not to pummel them into submission. You can then transfer the ingredients from the bowl to the shaker.

You must use shaved or crushed ice.

All historical accounts of the mint julep say to drink it fast. It’s not a sipper.

Sunday is Cinco de Mayo! I don’t usually make my own margaritas, but I’ve found that the classic recipe is quite simple.

Kosher salt
1 thin lime wedge (for rim of glass)
Ice
1 ½ oz silver agave tequila
1 oz triple sec
½ oz freshly squeezed lime juice (about 1 lime)
1 thin lime slice for garnish

Pour enough salt on a small plate to cover it. Rub the lime wedge on the outside of a 4 oz cocktail glass. Dip the outside of the rim in the salt until the rim is coated. Fill the glass with ice and place it in the freezer to chill. Add the tequila, triple sec and lime juice into a cocktail shaker half filled with ice. Shake vigorously until outside of shaker frosts. Strain into the chilled glass and garnish with lime slice.

TheHills44060
05-03-2013, 02:44 PM
Hopslam for me tonight! So damn tasty.

http://i38.photobucket.com/albums/e140/shodulik/hopslam.jpg (http://s38.photobucket.com/user/shodulik/media/hopslam.jpg.html)

dean_martin
05-04-2013, 09:57 AM
Hopslam for me tonight! So damn tasty.

http://i38.photobucket.com/albums/e140/shodulik/hopslam.jpg (http://s38.photobucket.com/user/shodulik/media/hopslam.jpg.html)
I've only read about and seen pictures of Hopslam. Hard to find in my neck of the woods. Not sure we even get it unless on tap at a beer pub.

TheHills44060
05-04-2013, 11:07 AM
Hi Dean :) Oh I recommend it highly if you can get it.

kushy
05-08-2013, 07:00 AM
Cool drinks in this summer is nice I think.

dean_martin
06-16-2013, 11:07 AM
Half the month is gone and I didn't come up with anything so I'm taking the easy way out. This month it's "Foreign" whisky. Scotch, Irish, Japanese, Indian (I saw Amrut from India for the first time this weekend), and Canadian, too, I guess. If you'll notice, the US is the only place where whisk(e)y is spelled with an "e".

Scotch is a world unto itself. There are several regions of distilling in Scotland such as the Highlands, Speyside and Islay. Each region seems to have its own flavor profile and each distiller in a region has its own take on the profile. For example, you can expect brine and heavy smoked peat from many of the Islay whiskies. It's a unique taste that may take some getting used to but a peat bomb is an experience.

kushy
06-17-2013, 03:53 AM
Hot corn soup. Nice weather here.