Which whisk(e)y will you be drinking?

Yeah. The process is similar to making bacon ice cream at home too (Which I have made numerous times including a bourbon, brown sugar, bacon ice cream which was so damn decadent).

Fig, Maple, and Bacon are really the only flavors I have enjoyed infused to bourbon/rye.

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And the thing is, doing it yourself is, well, Maker-like. Happy Mutant territory, so you also get the pleasure of enjoying something you yourself made.

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Might as well just add a touch of ā€œWrightā€™s Liquid Smokeā€ instead! :slight_smile:

On that note, hereā€™s the recipe for creating ā€œscotchā€, from the film Mister Roberts; obviously, donā€™t try this at homeā€¦ or anywhere else:

1 pint of grain alcohol
Coke soft drink (enough to mimic ā€œpale smoky colorā€ of Red Label)
1 drop of iodine (for taste)
1 drop of hair tonic (ā€œagesā€ the mixture; wait 10 secondsā€¦ to age)

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liquid smoke is evil. It tastes manufactured and antiseptic to me.

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Iodine! (for taste)

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Whiskey Porn:

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Not even if I won Powerballā€¦ itā€™s booze you drink it.

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IKR, 60 years of mastering the domainā€¦ I wouldā€™ve lost the contest years ago.

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OMG!

(Save on tipping!)

I had a bit of a strange revelation today.

My whole life has been lived under the assumption that Southern Comfort is a brand of cheap-ish bourbon, along the lines of Evan Williams or Jack Daniels. And today I randomly discover that itā€™s actually a sweet cordial liquor that up until this year didnā€™t even have bourbon in it.

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Eh, I bought a 14oz bottle of it for oven smoking fish. I think itā€™s great for that.

'Course the stuff I have it recommends 1.5oz per 100lbs of meat. Jesus I dunno how Iā€™m going to use it all up.

Why on earth youā€™d want to put it in whiskeyā€¦

My preferred poison when I must go with the whiskey spectrum:

image

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Figured I should take a pic of my cabinet for everyone.

Bourbons and ryes are up front for the pic. But then there are various rums. Some vermouth and Marsala for cooking and such. A few different tequilas (the spouseā€™s proffered poison) one or two gins. Etc.

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SoCo was bizarrely popular when I was in college. I thought it tasted like cough syrup, and assumed that its origin was some kind of snake-oil product sold off the back of a wagon at revivals.

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I propose a meetup at @anon61833566 ā€˜s house!

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You have no idea how ok Iā€™d be with this.

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Howā€™s the High West barreled Manhattan? I generally love High West stuff but am wary of pre-mixed cocktails.

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I use it for Hawaiian style kalua pork. Rub it all over a pork butt, slow cook for 6 hrs, pull the pork, eat on Kings Hawaiian rolls with BBQ sauce.

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Really really smooth actually. They knew what they were doing when they made it.

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Hereā€™s to us!
Who are like us?
Damn fewā€¦
And theyā€™re all dead.

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