I do not want to drift too far from the OP topic, but a fall toddy that I make when fresh squeezed apple cider is available is this concoction:
12 oz fresh cider
1 shot spiced rum
Triple sec
Cinnamon stick
Nutmeg
Preheat 16 oz mug with boiling water, let sit for a few minutes. A heavy mug is best to retain the heat.
Heat cider in a saucepan as hot as possible (do not boil it!)
Pour water from mug, place cinnamon stick and pour rum over it,
Add heated cider to mug,
Add very light dash (suit to taste) of triple sec.
Top with very light sprinkle of nutmeg. Do not add too much as it can be overpowering.
More on-topic with OP…
I prefer bourbon and rye (B&R) because, while there are subtleties among them, they are not as complex at Scotch wiskeys.
Regular choice for relaxing or apéritif is Redemption but a favorite standard is Woodford Reserve. I will enjoy with a splash of filtered spring water.
Occasionally I will enjoy the brown water as a digestif but prefer a cognac such as Remy VSOP.
If you like rum you’re missing out on the tiki world. It’s an amazing alcohol based sub-culture.
There’s a great book on Amazon called “Smuggler’s Cove”. It not only covers the origins of tiki but has all the original tiki recipes and even an in depth guide to rum. I thought I knew rum but I realized I had only scratched the surface after reading that bit.
Here’s the original Mai Tai recipe to get you started (not the cloyingly syrupy sweet mockery most places serve today):
1 oz fresh lime juice
½ oz orange curaçao
¼ oz orgeat syrup or Homemade Orgeat Syrup
¼ oz sugar syrup
1 oz dark jamaican rum
1 oz aged martinique rum
The Ace pear cider was delightful. It had hints of vanilla, and got better tasting the further down the glass that I got. Dangerous stuff if you plan on having more than 1 (I’m really not a big drinker, I typically only ever have 1 of whatever I’m drinking).
As for my go to, I prefer Nolet’s gin (@Whying_Dutchman) a very good Dutch gin that is very light on the juniper. If I’m having a gin, normally it’s just a double of gin (a US double so 3oz) with 3oz of unsweetend lime juice and a dash of club soda to make it a little more interesting.
It looks like my local shop can order it in but they don’t typically stock Bols (funny enough, it costs less than the Nolet’s). I’ll see if I can get it in before next weekend. Can’t say I’ve had a real oude genever before so I’m a bit excited to try it out.
Jenever has a lot of alcohol, which makes finding a reason to fight easier, fighting less painful - and celebrating victory or defeat (who cares!?) more pleasant.
Ah yes, the American equivalent is it’s not about the size of the boat, it’s about the motion of the ocean.
I’m a big third wave coffee fan. I love a good espresso, and I’m very happy with a good Americano. No espresso machine at home because we’re not willing to give up the space for one then spend the time dialing in the shots. At home it’s 90% pour overs with a bit of aero press, cold brew, and moka pot mixed in.
I do an aero press most of the time, but I love a moka pot when I’ve got the time to clean it up right away. With the aero press, I make sure that I’m particular about my water being 195 degrees and giving it plenty of time to bloom by using a flow control cap like this.
I wish I could develop a taste for tequila. Whenever I sip even what is considered to be premium top shelf, it gives me the interpretation of an intense black pepper taste. It is not spicy nor offensive and is definitely smooth …but not my cup of tea.
But in my ignorance of this drink, perhaps I have not tried one that is agreeable to me.
This reminds me of when I was in Cork. Things were worse then, and I made the mistake of ordering a Bushmills, thinking I was smart. The waitress got this look on her face and basically sneered “We only serve Irish whiskey.” End of discussion, spun on her heel, left and came back with a Jamesons instead.
