I like a touch of water too, it really opens up the flavor for me. But never an ice cube. You can't control the amount of water and it makes it too cold to really appreciate all the nuances. Bad, bad, bad.
Spike's Bitches 44: It's about the rules having changed.
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
I think I posted a link to Natter a while ago on how to make a vodka/Skittle infusion. The same blog had a post on making glasses out of gumi bears to drink your skittle vodka from.
I still stand by my Sazerac cocktail recommendation. Classy, classic, simple, badass, mysterious.
oh, absolutely. But, the likelihood of the bartender knowing how to make it, even if s/he has all of the ingredients? Slim to none. Gimlets you can be pretty sure of. As a woman, you run the risk of them adding too much Rose's (which is not as good as fresh lime and simple syrup, but more likely to be found), but that can be fixed.
Scotch is wasted on me. I've tried. I don't taste anything. I'm sure it's me, but it was so sad. Relatives with 12-year-old Whatthefuck they poured just for me, and I'm like"Yeah, that was cold and wet, okay." Like explaining making out to Rain Man.
Gimlets you can be pretty sure of.
Ah, if only. I've averaged about 1 in 3 vodka gimlet orders coming close--the others have been some sort of unholy vodka with a squirt of lime concoctions.
Yeah, I recently ordered a Periodista and was thwarted due to insufficient ingredients.
I need to go to bars that specialize in classic cocktails, single malt whiskey, micro brewed beer, and, um, port wine.
Basically, I should live at the Eastern Standard Kitchen.
Raymond Chandler would be pissed. But it seems to me even Marlowe said it was hard to find a good gimlet in America.
In related news: I cannot wait to go to New Orleans and have 25 cent martinis and Sazeracs to my heart's content! Also, Pimms Cups and absinthe.
Gimlets you can be pretty sure of.
Ah, if only.
Oh, I meant in the having the ingredients sense. The mixture, OTOH. I have asked if I can make it myself, and, failing that, said, "okay, pooooooouuuuur . . . STOP. Okay, now a splash of Rose's." He finally got it when I told him to think of it like the vermouth in a martini.
Fresh lime juice is best for gimlets. And I agree; I either have to tell the bartender what it is, or I have to ask them to modify it. I've had a lot of "EUUUGGH, that's just cold vodka UNDO IT UNDO IT!" gimlets.
I prefer more Rose's to less, Vortx, to avoid precisely that reaction.
I drank WAY too much straight vodka in high school to want to taste it now!