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Whiskey Drinkers, Post!

olds

olds

Elite Member
Every time I see a movie and they pour whiskey, they pour about 1 finger into a rock glass. I fill mine half-way to three quarters. How about you?
 
80-proof scotch with 2-cubes and 3-fingers just drinks too easy these days. $40/handle for 12yr Kirkland is a staple.

Been enjoying Evan Williams white label and grabbed a bottle of Balcones Baby Blue last week.
 
I've been a Maker's Mark guy for 20 years. I learned whiskey when I was in high school because my dad always had Jim Beam in the cabinet that he occasionally drank.

When I turned 21, I would go hang out with some other IT guys that worked for the federal govt at a local bar. They started ordering Crown Royal and Ginger Ale....then we switched up to Maker's Mark and Coke. That helped me ease into it because the Maker's made Crown taste like water. Now I drink Makers on the rocks because I'm a cold drink guy. I wouldn't dilute scotch...but I drink it fast, so it doesn't get watered down. Even neat, Maker's tastes like water to me. I have a few bottles of Lagauvulin that have far more flavor and scream PEAT. I bought a few bottles of Blanton's and have a full one in my stash. A lot of people claim it's the best, but to me, it's just the sweetest flavor and that's why people claim it's "smooth". I drink it neat because it's $65 here for a 375ml bottle...when I can find it. I'd rather stick with Lagauvulin @ $140 a 750ml bottle..it's only $5 more.

I like Bulliet Bourbon...started drinking that maybe last year when all the Disney bars served it in their signature cocktails....it's pretty good and cheap, but haven't had it in a year because it mixes good with everything. I have some Henry McKenna, Baker's, and Booker's in the cabinet that I also drink neat or on the rocks...just depends on my mood.

I never cared for Woodford because it's took oakey and dry. I don't care of Jack Daniels. The only time I've EVER ordered it in a bar was when I was in Italy....just to drink it on the other side of the world.
 
Scotch on the rocks.
Tennessee, Irish Whisky and Bourbon neat.
Canadian whiskey with maple syrup.
 
I have a dram measurement, depending on the whisky, will add some water to open up.

There's no "wrong" way to enjoy it, but ice cubes are not the way to go imo.
 
I usually drink my whiskey with a 1/2 tbs of sugar, a couple heavy dashes of orange bitters, and two cherries all mixed in the bottom of the glass. I then add five ice cubes and pour 1-1.5 oz of Bulleit 95 Rye over the top and give it a gentle stir and enjoy.

Probably not the "purest" way to enjoy it but that's fine by me and since I'm the one paying for it that is all that matters.
 
bbhaag said:
I usually drink my whiskey with a 1/2 tbs of sugar, a couple heavy dashes of orange bitters, and two cherries all mixed in the bottom of the glass. I then add five ice cubes and pour 1-1.5 oz of Bulleit 95 Rye over the top and give it a gentle stir and enjoy.

Probably not the "purest" way to enjoy it but that's fine by me and since I'm the one paying for it that is all that matters.
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You forgot the umbrella poking out of the plastic monkey.
 
stargazr said:
yeah he lost me with the sugar
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Would you have preferred I used the term simple syrup? Anyway...it's an old fashioned recipe that's been around for a long time. It's just the way I like my whisky you guys should give it a try who knows you might like it to.🙂
 
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IronWing said:
You've just invented Southern Comfort (or was it Yukon Jack, I forget).
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Pretty sure I didn't invent this recipe....like I mentioned in #19 it's been around for a long time. SC is kinda gross IMO. Never did like the stuff but I have to admit it has been close to 20 years since I last tried it so who knows. Maybe I'll pick some up and give it another try.
 
bbhaag said:
Would you have preferred I used the term simple syrup? Anyway...it's an old fashioned recipe that's been around for a long time. It's just the way I like my whisky you guys should give it a try who knows you might like it to.🙂
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I just meant I don't add sugar; we all have our preferences 🙂
 
Add luxardo cherry and dash of cherry syrup to low ball glass
2 dashes of old fashioned or angostura bitters

Add ice to mixing beaker
2 parts 100 proof Rye
1 part Dolin sweet vermouth

Stir

Strain into glass

Take a sprig of thyme and stir it in at the end if I have it.

Rye as of late has been Wild Turkey 100. Old Forester Rye is a decent cheap mixing rye too.
 
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