Which whisk(e)y will you be drinking?


#106

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.


#107

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.


#108

Might as well just add a touch of “Wright’s Liquid Smoke” instead! :slight_smile:

On that note, here’s the recipe for creating “scotch”, from the film Mister Roberts; obviously, don’t try this at home… or anywhere else:

1 pint of grain alcohol
Coke soft drink (enough to mimic “pale smoky color” of Red Label)
1 drop of iodine (for taste)
1 drop of hair tonic (“ages” the mixture; wait 10 seconds… to age)


#109

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


#110

Iodine! (for taste)


#111

Whiskey Porn:


#112

Not even if I won Powerball… it’s booze you drink it.


#113

IKR, 60 years of mastering the domain… I would’ve lost the contest years ago.


#114

OMG!

(Save on tipping!)


#115

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 it’s actually a sweet cordial liquor that up until this year didn’t even have bourbon in it.


#116

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

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

Why on earth you’d want to put it in whiskey…

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

image


#117

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 spouse’s proffered poison) one or two gins. Etc.


#118

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.


#119

I propose a meetup at @quori ‘s house!


#120

You have no idea how ok I’d be with this.


#121

#122

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


#123

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.


#124

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


#125

Here’s to us!
Who are like us?
Damn few…
And they’re all dead.