Suddenly, where I'm at, Spring is in the air (at least for this weekend). So the cocktail I'm leaning towards is a classic. As always, I'm open to suggestions.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
No suggestions here, But that sidecar sounds good. Sounds in a similar vein to an old fashioned if bourbon and simple syrup were used instead of Brandy.
Story if anyone cares- I got taken pretty good last night in my buy-a-cocktail-out experience. Ordered an Old Fashioned (against my better judgment, kinda like ordering a steak out) and it had fall spice, cinnamon & clove maybe, in the simple syrup. Yuck, not a good taste in an OF in my opinion. I also asked for extra bourbon since they're usually too sweet. I downed it because I'm not a complainer in restaurants, and they surely didn't put any extra bourbon in since it was still too sweet.
Ordered another, asked if it can be just regular, not fall spice, they said sure, and I reminded them about the extra bourbon. It wasn't much better. Too sweet still. I figured they just forgot. I got charged $11 for each OF and $8 each for extra bourbon. Spent $38 + tip on 2 bad OFs. This seals the deal that I will never order a steak in a steakhouse nor a cocktail in a steakhouse. It was my fault and my wife said I should've said something, but I hate everything about complaining in a restaurant and trying to get something taken off the bill. It's easier for me to just pay it, learn a lesson, and never forget to stay away from that place.
Feel like Old Fashioneds at a restaurant has like a 97% failure rate. it is far too often oversweet yet watered down bourbon with fruit salad and club soda.
Ugh. I hate when a place makes an OF with bourbon and does the muddled orange/cherry thing. That works for a Wisconsin style brandy OF, but with whiskey it's just a gross mess. Luckily my favorite steakhouse can make both an excellent OF and an excellent steak. Ain't cheap for either, though.
I 100% agree with all comments Attjackshifymnavarre. Thankfully my wife and I went to an upper-end bar that we know we love called Low Bar (it's a basement, dimly-lit, speakeasy style place) and ordered a couple, me a smoked with 100 proof rye, and her a "Kampus" OF, with torched orange slice (and not muddled), both excellent, like we made them at home. It's nice to know places that know what they're doing still exist.
Think its a fairly nice day our here in NY - warm but not hot (at least that is the impression I get from looking out my window). Looking forward to pouring a cocktail once I hang up my last call today. Leaning towards a Boulevardier. I prefer mine (and a negroni) in a 1.5:1:1 ratio and only using rye, not bourbon.
2 oz Whiskey - Bourbon or Rye
1/4 oz Maraschino liqueur
1 barspoon Simple Syrup
2 dashes Angosuta Bitters
2 dashes Peychaud's Bitters
Piece of Lemon Peel
Add all of the liquid ingredients to a mixing glass.
Add ice and stir for 20-30 seconds.
Strain into a chilled cocktail glass.
Express the oils from the lemon peel over the finished drink and drop in for garnish.
Dudes....I don't think I can do hard liquor anymore!!!!
Finally warm enough to want a cold beer on a hot day up here.
Sadly it seems I've turned into a light weight, two tall boys followed by a nap was on todays agenda.
These days a try to have just one or two cocktails. Too much sugar otherwise. Then if I continue to imbibe I switch to whiskey or tequila neat.
I'm less and less inclined to drink beer after beer now. Especially craft beer makes me feel bloated if I over do it. Light beer is easier on me. I'm now drinking one with a whiskey because I've had my 2 cocktails.
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