Obviously you're not using the rind!!!
But I do like that rim-sugar mix....
But I do like that rim-sugar mix....
SpiderDude said:
When you say white lillac... did you mean Lillet Blanc?!
Chipotlemonger said:SpiderDude said:
When you say white lillac... did you mean Lillet Blanc?!
Yea that's where I went in my mind too
Just now catching up on the thread. We're heading to Japan and Hong Kong next month. Bar Benfiddich (#48) was already on my Tokyo to-do list.SpiderDude said:
My BiL is in Barcelona with his wife. I told him to try to get into Paradiso, Sips or Two Schmucks. Paradiso was too hard to get into and they read reviews on Two Schmucks they didn't like. So they went back to their hotel bar. Passed on trying to get into 3 of the Top 10 Bars in the world. Barcelona is literally the center of the cocktail universe. But WTF do I know?!
https://www.worlds50bestbars.com/list/1-50
You were in Perth? That's awesome. It is definitely a long trip from the states...I feel like going to Australia is one thing, but crossing the country to go all the way to Perth is another. Would love to explore that area of Australia one day!aggiesundevil4 said:
Just landed back in the states. So my favorite place in Perth was a bar called Foxtrot Unicorn. It was built in an old bank building on the vault level below ground, pretty neat. I had an old fashioned there that had a piece of honeycomb that I can only describe as astronaut ice cream that tastes like honey. Didn't get a pic though.
Also had some really good wine but that's for another thread
87Flyfisher said:
I've had this great summery Southern cocktail several times at The Hound in Auburn, Alabama. I was finally able to get the recipe:
Creekwater
Ingredients
2 ounces Wild Turkey 101
1 ounce black tea syrup (recipe below)
1 ounce lemon juice
Lemon twist, for garnish (mint sprig is optional)
Directions
Combine all ingredients in cocktail shaker filled with ice. Shake until well chilled.
Strain into a rocks glass filled with ice. Garnish with lemon twist.
Black Tea Simple Syrup Recipe
Bring 1 cup water to boil and remove from heat. Add four bags black tea and allow to steep at least 10 minutes. Remove teabags and return to low heat. Add 1 cup sugar and stir until completely dissolved. Pour into a container and allow to cool. Extra syrup will keep for up to two weeks refrigerated.
HTownAg98 said:
That sounds dangerous. My kind of punch.
Both look beautiful, especially Pistols at Dawn. Love the glass you chose for presentation.SpiderDude said:
A couple I made recently. Pistols at Dawn and Blood Orange Mexi-Mart.