What are you drinking....now?

DavidCrumpton

grape koolaid 

CTMike

DavidCrumpton said:

grape koolaid 

Jim Jones didn't give it to you did he?

DavidCrumpton

CTMike said:

DavidCrumpton said:

grape koolaid 

Jim Jones didn't give it to you did he?

Now that’s funny!!!!!!!!!

CTMike

DavidCrumpton said:

CTMike said:

DavidCrumpton said:

grape koolaid 

Jim Jones didn't give it to you did he?

Now that’s funny!!!!!!!!!

Funny in a dark and twisted bubblehead sense of humor kind of way. 

beteez

keener75

Had a very nice visit with the brother in law today!

Woadie

Got the biggest bottle they had.  

danhoo

Today, August 28th is national red wine day.

Wearing this shirt. Need to select a wine to go with tri tip

Battleborn

danhoo

2014  Sobon Vinyard Tannat.

Was good with tri tip.

JohnInCarolina

cheers lads

YEMTrey

BlueRidgeSmokers

Experimenting with Sugar In The Raw turbinado rich simple-syrup (*) in bourbon drinks. Makes a terrific Old Fashioned with plain-old Jim Beam white-label, but the hit of rich sweetness demands something like Knob Creek or maybe, possibly, Michters or Whistle Pig rye. Haven't tried a Sour yet, but the richness of the simple... OK will try

*Recipe: 2 parts by volume Sugar In The Raw Turbinado sugar, 1 part by volume boiling water, stir until dissolved, chill. 

JohnInCarolina

BlueRidgeSmokers said:

Experimenting with Sugar In The Raw turbinado rich simple-syrup (*) in bourbon drinks. Makes a terrific Old Fashioned with plain-old Jim Beam white-label, but the hit of rich sweetness demands something like Knob Creek or maybe, possibly, Michters or Whistle Pig rye. Haven't tried a Sour yet, but the richness of the simple... OK will try

*Recipe: 2 parts by volume Sugar In The Raw Turbinado sugar, 1 part by volume boiling water, stir until dissolved, chill. 

A sour would probably come out closer to a gold rush with the extra sweetness.  It’ll be good.

TechsasJim

JohnInCarolina said:

BlueRidgeSmokers said:

Experimenting with Sugar In The Raw turbinado rich simple-syrup (*) in bourbon drinks. Makes a terrific Old Fashioned with plain-old Jim Beam white-label, but the hit of rich sweetness demands something like Knob Creek or maybe, possibly, Michters or Whistle Pig rye. Haven't tried a Sour yet, but the richness of the simple... OK will try

*Recipe: 2 parts by volume Sugar In The Raw Turbinado sugar, 1 part by volume boiling water, stir until dissolved, chill. 

A sour would probably come out closer to a gold rush with the extra sweetness.  It’ll be good.

I just finished reading a book that described a Gold Rush.   I was unfamiliar but the description sounds definitely worth giving it a go.

JohnInCarolina

TechsasJim said:

JohnInCarolina said:

BlueRidgeSmokers said:

Experimenting with Sugar In The Raw turbinado rich simple-syrup (*) in bourbon drinks. Makes a terrific Old Fashioned with plain-old Jim Beam white-label, but the hit of rich sweetness demands something like Knob Creek or maybe, possibly, Michters or Whistle Pig rye. Haven't tried a Sour yet, but the richness of the simple... OK will try

*Recipe: 2 parts by volume Sugar In The Raw Turbinado sugar, 1 part by volume boiling water, stir until dissolved, chill. 

A sour would probably come out closer to a gold rush with the extra sweetness.  It’ll be good.

I just finished reading a book that described a Gold Rush.   I was unfamiliar but the description sounds definitely worth giving it a go.

Oh yeah, it's a great drink.  I prefer it to a sour.  Just a little sweeter and the honey syrup gives it a great color in combination with the lemon juice and bourbon.  

paqman

BlueRidgeSmokers said:

Experimenting with Sugar In The Raw turbinado rich simple-syrup (*) in bourbon drinks. Makes a terrific Old Fashioned with plain-old Jim Beam white-label, but the hit of rich sweetness demands something like Knob Creek or maybe, possibly, Michters or Whistle Pig rye. Haven't tried a Sour yet, but the richness of the simple... OK will try

*Recipe: 2 parts by volume Sugar In The Raw Turbinado sugar, 1 part by volume boiling water, stir until dissolved, chill. 

Instead of simple syrup, I use maple syrup, you should give it a try!

JohnInCarolina

A gold rush, made with Bulleit:

BlueRidgeSmokers

paqman said:

BlueRidgeSmokers said:

Experimenting with Sugar In The Raw turbinado rich simple-syrup (*) in bourbon drinks. Makes a terrific Old Fashioned with plain-old Jim Beam white-label, but the hit of rich sweetness demands something like Knob Creek or maybe, possibly, Michters or Whistle Pig rye. Haven't tried a Sour yet, but the richness of the simple... OK will try

*Recipe: 2 parts by volume Sugar In The Raw Turbinado sugar, 1 part by volume boiling water, stir until dissolved, chill. 

Instead of simple syrup, I use maple syrup, you should give it a try!

Oh, I have, it's a neat trick. The maple syrup doesn't scream maple - I think it dovetails with the oak in the brown liquor, but it does add a layer of flavor.

Also, I am happy to report that rich turbinado simple works well in a whiskey sour, though, because it's rich (2x sugar, 1x water), I end up using a little more than half the normal amount so it doesn't get too sweet.

BlueRidgeSmokers

JohnInCarolina said:

A gold rush, made with Bulleit:

That looks gorgeous, I've made a few of those myself. I had a bottle of raw honey that was crystalizing, so I added an equal amount of warm water and sloshed it until the honey dissolved. Raw honey is really called for here IMO, the floral richness is delightful.

Reminds me of a few years ago, I was drinking wine with a winemaker friend and we got talking about the sterility of honey. I wondered out-loud if there was latent yeasts in the honey that might take-off if the honey was diluted and I tried an experiment afterward - mixed raw honey and water to a gallon of ~10 Brix, covered the mouth of the bottle and let it rest a month. Never took off. Winemaker was obviously right about the sterility LOL. So I hit it with wine yeast and fermented it dry (a little over 5% ABV). I'd never made a mead before and was fascinated how all of the rich floral sweetness remained - though it was dry and almost savory on the palate.

JohnInCarolina

BlueRidgeSmokers said:

JohnInCarolina said:

A gold rush, made with Bulleit:

That looks gorgeous, I've made a few of those myself. I had a bottle of raw honey that was crystalizing, so I added an equal amount of warm water and sloshed it until the honey dissolved. Raw honey is really called for here IMO, the floral richness is delightful.

Reminds me of a few years ago, I was drinking wine with a winemaker friend and we got talking about the sterility of honey. I wondered out-loud if there was latent yeasts in the honey that might take-off if the honey was diluted and I tried an experiment afterward - mixed raw honey and water to a gallon of ~10 Brix, covered the mouth of the bottle and let it rest a month. Never took off. Winemaker was obviously right about the sterility LOL. So I hit it with wine yeast and fermented it dry (a little over 5% ABV). I'd never made a mead before and was fascinated how all of the rich floral sweetness remained - though it was dry and almost savory on the palate.

I like the way you roll 👍

TechsasJim

What a night this has been (not in the best ways).    

Made a unique cocktail for wife and me, pictures doesn’t do it justice, but is grapefruit vodka, peach schnapps,
Topo Chico and a pile of lime.   (Refreshing when it’s 99 amd 60% humidity).  

Grilled stuffed jalapeños amd a 2.5# Tri tip.   Stuffed japs were great but got caught on a work call and neglected the Tri tip—thus it came out well…almost well done.   Smh 

JohnInCarolina

happy Friday, friends!

danhoo

Double dose...

ColtsFan

1 year ago today I found my asz being admitted to the ER to only be diagnosed 2 days later with colon cancer. Here’s to still being alive 😎

Powak

ColtsFan said:

1 year ago today I found my asz being admitted to the ER to only be diagnosed 2 days later with colon cancer. Here’s to still being alive 😎

Cheers to that! FINE choice of bourbon as well.

MasterC

ColtsFan said:

1 year ago today I found my asz being admitted to the ER to only be diagnosed 2 days later with colon cancer. Here’s to still being alive 😎

I'll drink to that. Going in on the 14th for.number 5, my niece called it a bingo. 

JohnInCarolina

Botch

My no-octane drink of choice is iced tea, I easily drink a gallon a day.  Saw a "hard iced tea" ad somewhere and thought I'd give it a try.  Couldn't find that exact brand, but found this:
 

 
Blech.  Tastes like tea, weak lemonade, and cough syrup.  Glad I didn't get the twelve-pack.  

YEMTrey

College Football Saturday coincided with Pipeworks Brewing being released in Ohio.  So some Pipeworks beers, Stone 25th were had, then attended the FC Cincinnati game that evening.  Great day!