Drink of Choice
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Welp I drank a lot of my apple pie drink I made on New Year’s Eve, woke up with some gnarly acid reflux in the middle of the night. Something I haven’t had in about 3 years, think I will ration it better into my gut.
HerbcoFood thats some high powered stuff. Be careful
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GWG8541 said in Drink of Choice:
kyle maybe you just haven’t had the right one yet.
I love them, its PapaSop that dont, and he is from Wisconsin
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GWG8541 said in Drink of Choice:
kyle maybe you just haven’t had the right one yet.
I love them, its PapaSop that dont, and he is from Wisconsin
kyle said in Drink of Choice:
GWG8541 said in Drink of Choice:
kyle maybe you just haven’t had the right one yet.
I love them, its PapaSop that dont, and he is from Wisconsin
Perhaps I’ve just haven’t had the right one/mix. Everyone I know loves them. Argh!
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kyle said in Drink of Choice:
GWG8541 said in Drink of Choice:
kyle maybe you just haven’t had the right one yet.
I love them, its PapaSop that dont, and he is from Wisconsin
Perhaps I’ve just haven’t had the right one/mix. Everyone I know loves them. Argh!
PapaSop kyle sorry, I hit the wrong reply. Im doing some catch up reading. Papasop, I don’t care for an "Old Fashioned " that is overly sweet with a bunch of fruit muddled in it, but I love a good one. I believe in the KISS principle. The whiskey should be the prevalent flavor, not fruit or sugar, it should just enhance the whiskey. I have had very few good ones at a bar.
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I had my first Old Fashioned (that I remember) on New Years and oh my god is that a dangerous drink!
Jonathon Welcome to the wild side of the “Old Fashion” group. The difficulty is finding someone to make the 3rd, 4th and 5th one for YOU.
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Well, here’s to post #2,500! Found these Shiner Beers tonight!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I’ve had the Candied Pecan and the Smores. The other two sound interesting, especially the Toasted. Happy 2500!
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Tex_77 Looking forward for your opinions
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Tex_77 You are a beast. Way to go!!!1
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glen I have never seen those varieties at all, but they must be good if they are Shiners. We have been on the road for a week, picking & choosing from each local for locals when stopping for the night at each new location. I would like to be able to get ahold of some of that Shiner & try it. Looks like we will need to get some projects in Texas or Oklahoma though to do that.
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glen I have never seen those varieties at all, but they must be good if they are Shiners. We have been on the road for a week, picking & choosing from each local for locals when stopping for the night at each new location. I would like to be able to get ahold of some of that Shiner & try it. Looks like we will need to get some projects in Texas or Oklahoma though to do that.
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Tex_77 tried those but could only drink one of each, just didn’t work for me. Usually load up with a few cases of Shiner varieties when passing through. Congrats.
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Did anyone try an old-fashioned with olives instead of cherries? That’s what was in the premade mix we had. I say premade but it was hand made but the lady who donated the whiskey. I am going to have a few tonight.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 Congratulations on 2500.
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Did anyone try an old-fashioned with olives instead of cherries? That’s what was in the premade mix we had. I say premade but it was hand made but the lady who donated the whiskey. I am going to have a few tonight.
Jonathon Never tried anything but Luxardo cherries. Maybe, worth a try.
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Did anyone try an old-fashioned with olives instead of cherries? That’s what was in the premade mix we had. I say premade but it was hand made but the lady who donated the whiskey. I am going to have a few tonight.
Jonathon never heard of an olive in an Old Fashioned. I had a bartender make me an Manhattan once and called it an “Old Fashioned”. I might consider an olive in one of those according to the Vermouth used in it, but not an “Old Fashioned”. The original classic old fashioned, which is:
- Spirits (any type)
- Sugar
- Bitters
The original recipe dates back to the 1800’s. Bartenders and home mixers across the world have played around with “their” versions. There are some varying and interesting articles on line about it’s origins. I normally make mine close to the original recipe and normally use sugar vs. simple syrup, although simple syrup is great to have on hand if making them for multiple people.
In a Rocks glass:
- 1 tsp pure cane sugar
- 2 to 3 dashes of bitters
- Dash of soda water or regular water
- Orange or lemon peel twisted to express oils, wipe rim with peel before adding to sugar.
- Muddle those in the glass with a muddler or spoon.
- Ice
- 2 oz of your favorite whiskey
Adding a slice of orange or lemon along with a cherry is a more modern twist. I like them served on top as long as they are not muddled to a pulpy mess on the bottom. The idea of an Old Fashioned is to dress up the whiskey, not cover it up. As zbigjeff always says, “have fun with it” and make it they way you like it. Part of the fun is the journey perfecting to your taste. For my Wisconsin guys, don’t be haters because I said this, but whiskey Old Fashioned’s appear to have originated in NYC with a revival in the the late 1800’s in Louisville, KY. Having been in Wisconsin many times, I’m pretty sure you all just like anything containing alcohol.
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Finally got a little nip in the air here, but not enough to bite the peppers, just some of the other tender things & nasturtiums a little bit. Andy & I have been on the road for a week or so & worn out so found me a bit of cider to mix with a bit of Old Forrester tonight when I get some of this work done. I am worn out.
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Did anyone try an old-fashioned with olives instead of cherries? That’s what was in the premade mix we had. I say premade but it was hand made but the lady who donated the whiskey. I am going to have a few tonight.
Jonathon Never heard of an olive in an Old Fashioned. Usually a cherry of sorts and or the lemon/orange peel on the rim and then added as a twist.
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Jonathon never heard of an olive in an Old Fashioned. I had a bartender make me an Manhattan once and called it an “Old Fashioned”. I might consider an olive in one of those according to the Vermouth used in it, but not an “Old Fashioned”. The original classic old fashioned, which is:
- Spirits (any type)
- Sugar
- Bitters
The original recipe dates back to the 1800’s. Bartenders and home mixers across the world have played around with “their” versions. There are some varying and interesting articles on line about it’s origins. I normally make mine close to the original recipe and normally use sugar vs. simple syrup, although simple syrup is great to have on hand if making them for multiple people.
In a Rocks glass:
- 1 tsp pure cane sugar
- 2 to 3 dashes of bitters
- Dash of soda water or regular water
- Orange or lemon peel twisted to express oils, wipe rim with peel before adding to sugar.
- Muddle those in the glass with a muddler or spoon.
- Ice
- 2 oz of your favorite whiskey
Adding a slice of orange or lemon along with a cherry is a more modern twist. I like them served on top as long as they are not muddled to a pulpy mess on the bottom. The idea of an Old Fashioned is to dress up the whiskey, not cover it up. As zbigjeff always says, “have fun with it” and make it they way you like it. Part of the fun is the journey perfecting to your taste. For my Wisconsin guys, don’t be haters because I said this, but whiskey Old Fashioned’s appear to have originated in NYC with a revival in the the late 1800’s in Louisville, KY. Having been in Wisconsin many times, I’m pretty sure you all just like anything containing alcohol.
GWG8541 You’ve stated the position very well.
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