TS: brown liquor vs. clear liquor

i still drank it though.

I also occasionally drink whisky, though, so I'm not a 100% clear-drinks person.

Sudden flashback to last New Year's Eve: walking along the street with friends, swigging dark rum out of the bottle and shouting YARR, ME HEARTIES at frequent intervals - on our way to the city-centre church graveyard where we'd arranged to meet everyone for midnight.

Gold Teeth, why do you want a girl who loves her whiskey?

I don't like girls that drink. My lady likes Bloody Marys and can barely handle two of 'em. I'm not interested in getting into any drinking contests with the woman I'm involved with. Next thing you know you're arm wrestling.

That said, my new favourite drink in the world is buttershots, which is sort of butterscotch coloured. Yummmmm.

What about GREEN? Yuck absinthe.

Pernod! It's not just alcohol, it's punishment!

1) It has a realy dull tatse
2) It's french and as good as the french reputation for many kinds of booze i just don't reckon the french have got a handle on the voska thing. It's on a par with the Rachmaninov or Tolstoy vodka you get in Lidl.

Some spirits are higher in congeners than others. Red wine, brandies, and whiskies are usually higher than other types of alcohol. Each spirit has its own identifying congeners which give it a unique flavor. The liver must process these, so it is best to avoid mixing your spirits.

The distillation process has a direct relation to the amount of congeners found in your spirits. The pot still is generally used to produce high end brandies, malt whiskies, and dark rums for example. These are more flavorful as they contain more congeners. The Coffey still, developed in the early 19th century, is a continuous column still where most congeners are removed and almost pure ethanol is produced. This is also known as a neutral spirit. To reduce or eliminate remaining impurities this distilled alcohol can now be diluted, filtered through charcoal, and then rectified (redistilled). Many distillers now combine both methods of distillation to give the end product the best of both worlds.

In 1999, Jeffrey Wiese of the Veterans Affairs Medical Center in San Francisco and colleagues from the University of California, San Francisco, began investigating a series of studies on hangovers that began in 1965. In one experimental setting, 33 percent of patients who consumed 1.5 g/kg of body weight of bourbon experienced a severe hangover. However, only 3 percent of those who drank the same amount of vodka experienced the same.*

A rule of thumb is the clearer your spirit, the fewer congeners it has, and the less severe the hangover. Highly filtered vodkas generally contain the smallest amount. Another tip is in the price of your spirits. The cheaper it is, the less it has been processed to remove the impurities.

*Source: The Annals of Internal Medicine, June 6, 2000

http://cocktails.about.com/library/weekly/aa010599.htm

http://s3.amazonaws.com/production.taigan/item_photos/photos/000/056/884/detail_Moonshine.jpg

i've never had moonshine before. so imna try some of this over the weekend

Liqour is RUBBISH. It's just a watery parsley sauce. Anyone who orders liquor as opposed to lovely lovely GRAVY on their pie and mash is a peon (no offence to my great friend who does but she is American and cannot justifiably be expected to know the noble troof of pies + mash + gravy innit).
― Starry (hello chickens), Tuesday, October 5, 2004 9:16 AM (6 years ago)

what the shit does this even mean

take it fuckin easy Aerosol, that shit sneaks up on you

The main dish sold is pie and mash; a minced beef pie and mashed potato served with a generous helping of liquor (a type of parsley sauce). Liquor has a green colour which is derived from the parsley(not alcohol).

This is some for-fuck's-sake bullshit, jjj.

it's some hipster moonshine fwiw xp

This is is commonly called eel liquor sauce or liquor (although it is non-alcoholic) because it is traditionally made using the water kept from the preparation of the stewed eels.

Eels.

lol yeah it's 80 miserable proof, this is like the schwag of moonshines

yeah that proof seems like its more designed to rinse out and sterilize the bottles that they put the real moonshine in tbh

fill yr bong w/that stuff imo

is this a good place to talk about how i hate rum? because seriously fuck rum

made in lolwilliamsburgle i believe

nooooooooooo

i don't know why white whiskey is suddenly trendy but it is. actually bought a bottle the other day, it.....has its uses but not all that many.

that could explain it because where i live there is no nice weather so xpost

xp thx man!!

i don't know why white whiskey is suddenly trendy but it is. actually bought a bottle the other day, it.....has its uses but not all that many.
― call all destroyer, Thursday, March 17, 2011 7:46 PM (7 minutes ago) Bookmark Suggest Ban Permalink

because it doesn't take months to years to barrel and eventually sell it. also it goes along w/the whole oldie timey pre prohibition/americana trendiness.

i've had a white manhattan and i wasn't super enthused. also the bartender at the bar they mention in the article was a total dickhole, so maybe it tainted what i thought about the drink.
http://sfist.com/2010/05/07/sfist_drinks_the_white_manhattan_at.php

yeah i def get why it's being produced, less so why it's being consumed. i lurk on a bourbon board and listening to those guys go on about this stuff is fucking hilarious.

i was curious about that recipe! need the dolin blanc. also abt. n. white, i've seen a few of his drink recipes out there.

white whiskey is 4 chumps & pseuds

deal with it

it's probably harder to make good rum drinks than good gin/whiskey/tequila drinks, but it can be done and it pretty awesome.

i like scotch cause it tastes like what i thought booze always tasted like growing up. first 'drink' i ever had was bourbon (snuck into a cup of coffee tbf), made me think alcohol was just not a viable option for me

i can never do more than tolerate vodka, and it starts tasting worse the more you drink it wtf

is that our darraghmac posting back in 2004?

likely. Was i being a dick?

u were mod shakin iirc

drinking tequila. didn't realise you'd been here that long

didnt realise i was drinkin tequila that long tbph

yeah there's a reason for that

nah dont really f/w the stuff. Whiskey in all its forms.

i always thought i didn't like rum either, but recently went to the fucking raddest tiki bar in sf called Smuggler's Cove. i thought tiki drinks were just totally sweet and nasty, but the bartender was great. i told him i usually drank whiskeys but i wanted to open my horizons and he made me a drink up on the spot w/rum. something he didnt even know what it was, but it was pretty great. he also steered me towards some more trad juice based tiki drinks that weren't too sweet and fucking fantastic. he was also a really nice guy and answered some of my noob home bartender questions and even steered me towards a really great tiki iphone app. totally recommended http://beachbumberry.com/tiki-app/

and the whole other thing w/rum and tiki bars is that you think the whole hawaiian shirts, pirate ship, lounge music theme is silly, but if you really think about it, so is prohibition stuff, dudes w/curly mustaches and vests or suspenders. it's all an act. disneylandish.

Liqour is RUBBISH. It's just a watery parsley sauce.

As in pot liquor (or pot likker)?

Finally started a batch of this piss-colored liqueur today.

Word! u gotta make me some of that pronto

I

Rum + Watermelon juice = awesome

I have yet to come up with an appropriate name for this concoction. currently going with Tropical Chachi

rum is great all u haters are crazy

I like it the rum.

yes, just sayin. all be uprising for wray and nephew.

http://www.thebeveragestore.com/media/catalog/product/cache/1/image/265x265/9df78eab33525d08d6e5fb8d27136e95/w/r/wray-and-nephew-white-rum.jpg

Haha that shit is crazy (and seems to be super popular in my neighbourhood for some reason) it tastes p much like lighter fluid iirc

weird. went out last night and the bar had a drink w/white rye in it. bartender let me try it. so nasty. burned my lips and tasted like tequilla

spent last night sipping 12 yr macallan

I've tried Buffalo Trace's "White Dog" version, which is just the unbarreled, unaged product. I could drink it, although it lacks flavor and is pretty sweet. I don't understand why people are paying higher prices for this shit than aged liquor. It's a product that's easier to make!

yeah i'm hearing these white dogs make for ok sipping with an american pale ale accompaniment, which could be decent for those nights

There is nothing better than a good whiskey/beer combo, imo.

i've had a white manhattan and i wasn't super enthused. also the bartender at the bar they mention in the article was a total dickhole, so maybe it tainted what i thought about the drink.
http://sfist.com/2010/05/07/sfist_drinks_the_white_manhattan_at.php

― jaxon, Thursday, March 17, 2011 4:05 PM (2 days ago) Bookmark Suggest Ban Permalink

ok i made this:

1.5 oz death's door white whisky
.5 oz dolin blanc
.5 oz. benedictine
3 dashes orange bitters

it's interesting, and not half bad although something in the finish is off for me. benedictine is fairly difficult to mix with imo--i'd be curious to try this with all dolin, or with cointreau or maraschino or something else instead.

what's benedictine like? wiki calls it a medicinal aromatic herbal beverage. is it similar to like fernet or something? my new recent favorite purchase is allspice pimento dram. super spiced. wonderful for winter cocktails, but in every recipe i've followed i've had to cut it by at least half. it's super overpowering.

the lion's tail from here is outstanding, but i cut the pimento in half and the lime almost in half (the wife can't deal w/citrus all that well)
http://drinkboston.com/2008/05/21/i-say-pimento-you-say-allspice/

totally agree w/you about allspice dram--it's a great flavor but it tends to sort of blow up your drinks.

benedictine is much sweeter than fernet and certainly doesn't have that menthol thing going, in fact it's not really bitter at all. its sweetness is kind of like honey and then there's a lot of herbal flavors in it as well.

benedictine, maraschino, allspice dram, etc. they all really jump out and you have to be careful. exception is green chartreuse--can never get enough of that stuff.

thinking there should be a cocktail thread (prob already is since i don't really read ile) and there it is, and there u are. i should read through that thing
Your favorite cocktails - a reference thread for the newish bartender

but speaking of rum again, i had a sip of the best rum i've ever had in my life last night (not too hard since i haven't had too many). ron zacapa. total sipper w/ice. straight caramel flavors. pretty amazing.

hey i did this last year but still bumping it for discoveries and commentary and shit:

in the 2k10 i am learning to make cocktails. this is my mixology thread

good thread. when i finally read all the way through it (give me a few months prob, ha), i'll add a few of my own faves.

also, this is hella funny
http://www.woodinvillewhiskeyco.com/products/age-your-own-whiskey-kit/

I inadvertently went through my twenties crossing clear liquors off a list of things I'd never be able to drink again, but there's got to be one that's different from the gins and vodkas and moonshines and clear tequilas that I could actually order. What is Ouzo? Is it good? Also, I've only ever had spiced/dark rum as far as I know. What's white rum like?

white rum is wonderful

Vodka + soda + lime = summertime

I know the more expensive vodkas have less odor than the cheaper stuff, but I can't even whiff it anymore with feeling queasy.

ouzo is gross imo. i prefer dark rum to white - but maybe i just havent had good white rum

Ouzo is similar to arak and many other rather raw near-eastern anise-flavored liquors. It is not mellow stuff. It is traditionally drunk with water added, which turns it a milky color. I can't say it is worth a special trip just to drink some, but if you are in Greece and some is offered to you, try it. You might like it.

yea if you like anise you will like ouzo

Oh, I just looked up what anise is. Can't imagine I'd be into it.

If you have ever had Pastis, it is pretty similar. Ouzo is really refreshing with ice and water. It has a bad rep because tourists tend to pound shots of it.

Or sambucca i guess.

sambuca + espresso = deliciousness