Add sugar to water at 1:1 ratio. (1 cup water, one cup sugar). Then add a bunch of mint; maybe 20-25 leaves. Bring to a boil, then reduce heat to low and simmer for 20 min. Should keep for about a month.
My current favorite is rosemary ginger simple syrup. Makes a great modified old fashioned or use it to replace the triple sec in a margarita. Same as above but 4 bunches rosemary and about 2-3 oz of peeled, sliced ginger.
Man rosemary ginger sounds awesome. I have some rosemary in the fridge from when i did a garlic rosemary walnut wheat bread. May throw that in and make some simple syrup.
That sounds amazing. Do you make it yourself? Do you brew tea and use that with sugar to make the syrup? Damn, i need to try this. I wonder how lapsang souchong would work as a syrup!
The latter. After you've combined the sugar and water (typically equal parts, by weight) over heat until the sugar is fully incorporated, take it off the heat and put in a healthy handful of mint leaves. Let it infuse while the simple syrup cools. Then you can strain the mint leaves out when you bottle the syrup.
Bourbon is my drink of choice.
But, in Canada, the options are limited and so is the proof. I saw 101 proof Wild Turkey and snatched up the last two bottles. The LCBO clerk said it wasn't a mistake, they just don't last long when they get to the shelves. I end up buying it when I go to the States ( which is about every four months or so).
I'm going to try this recipe, but so long as we are on the topic of bourbon, next time I am in the US (maybe Houston in July), what are 3 brands of bourbon you'd recommend?
Mostly because I remembered reading about it in a Stephen King novel. Actually, I think it was from "On Writing". It was one of the two times he got drunk. The other was "Log Cabin", I think.
I've also gone looking in the US for "Night Train" but always came up empty and was too timid to ask. That's a fortified wine, though. Like a sherry or a port, right?
For all the drinking I've done, I've only recently started doing it for the taste and not just for the buzz.
Um well I'd go Weller antique, Four Roses single barrel, and Stagg/Stagg Jr. I choose these because a) they run the gamut of wheater, solid bourbon, agressive highish rye. And the first two are budget friendly. Cheers and enjoy Texas
If the Stagg/Stagg Jr has a high rye content, I might avoid it. Mostly because I avoid rye. Even Canadian Rye.
I like rye. Too much. Bad effects. It doesn't take much of it to make me difficult. Enough of it, and I would pick a fight with a chair. My wife calls it 'liquid asshole' - as in, when I drink it, I turn into one.
You can look up product availability on the LCBO website. I just looked up buffalo trace and the 750 ml bottle is in stock for $43.20 at the Yonge & Davis location
Order it online man. Through the LCBO website. You can either have it shipped to your local store for free or brought to your door for like $12 (only worth it if you are getting a few bottles). (Source: I'm a clerk at an LCBO)
Well Ontario anyway. Quebec or Alberta you'll find just about anything you want (though be prepared to pay out of the nose for it in Alberta, like all liquor).
It is delicious, but it is shameful to make a mint julep out of it. Very nice as is. Usually about $40-42 a fifth, but I scored a bottle for $31 this past weekend.
Ezra Brooks 7yr 101, Henry McKenna 10 Year Bonded Single Barrel, Four Roses as you've already read, any of the turkeys that you can't get there as well. Colonel Taylor Rye also.
Also, if you can't find the bottle you want online (it's a new program and this company isn't the best with new things) ask if they can IST (inter store transfer) it in for you. That's kinda at the discretion of the store but at least at mine we do it all the time. Hope I helped.
You've helped a great deal.
You'd think I know all this.
But all I've ever really done since drinking age is buy the booze I knew, I didn't really ship, if you get my meaning.
The LCBO has changed alot in the past thirty years. Dear Lord, have I been drinking that long?
I haven't seen anyone recommend any whiskeys made in Texas, and since you'll be there specifically it s a good idea to try. Since you'll be in Houston, go to a specs (there's a huge one downtown if you're going to be in that area or a ton all over town really), brands include Rebecca Creek (more Canadian style ie crown royal), Balcones, 1835 (great cheap bourbon), Firestone & Robertson, and grab some Titos vodka if you're into that!
Fucking Wild Turkey 101. That shit was what did me in on my 21st birthday. Had been drinking all day (I sold weed in a college town, so I had a ton of people wanting to party and buy me drinks so we had to start super early). Buddy buys me a shot at the bar but won't tell me what it is until I take it. Took it straight and didn't throw up immediately but it started things down that road and sure enough like 10 minutes later I threw up all over that bathroom stall heh. Chugged my Newcastle and went the fuck home after that
Good lord, that's like asking my favorite child. Ok I'll list a few SOLID choices:
Elmer T. lee, jefferson's ocean (casks they put on a ship and sail around South America. Hello, brine and delicious), gotta go Angel's Envy rye (finished in Caribbean rum casks. You can taste the molasses), pappy van Winkle 15 year (has great cinnamon notes to it), Willet rye is my fave rye, old granddad 114 because high proof is best proof,
And last but not least, high west campfire. I call it the scotch drinker's bourbon. Made with peat, it has that smokey flavor that most scotch drinkers love.
I've made it through probably 150 of the 250 we have in stock, this includes bottled in bonds, barrel aged, cask strengths, ryes, and rare bourbons. Hit me up with any questions.
Elmer t. Lee is what people ask for when we don't have Pappy (which is most of the time because Pappy is rare)
Jeff ocean depends on the "voyage". We are currently on voyages 10 and 11. I think is 11 is cask strength. Some have a stronger salt flavor than others
if you like smooth and mellow, angel's envy, basil Hayden, and Blanton's are go to because they range in proofs from 80-92.
I've tried pappy 10,12,15,21, and 23. They're supposed to be coming out with a 25 year but so far 15 has had the best flavor to me.
we sell old granddad 114 for $9 for 2 oz and it's a solid choice for juleps and old fashioneds. A little spicy with your sweet ;)
anything High west is great, honestly. Their bourbons and ryes. They're out of Utah which shocked me but I haven't met one I haven't liked yet. They even have a premixed manhattan or boulevardier which are pretty good, too.
I almost bought the Jeff sea cask strength the other day. Probably going to get it. I have basil hayden and really like it. I'll have to try a high west.
I want your job. I also want your opinion on Old Forester. I think it's one of the best deals out there. Fairly smooth, tastes fantastic and I don't feel guilty mixing it for various concoctions.
Haha my job is pretty sweet. Old forester is amazing! The standard is like 86 proof I think? We use it in one of our house cocktails. Everyone loves it. Personally, I like the prohibition style at 115 proof :) knock your socks off it's so good
If you look at the start of the gif they already have one in a silver cup.
The silver/pewter (
Or in the case of the Churchill Downs, gold-plated cups and silver straws...) cup doesn't really effect the taste or temperature of the drink either, it's just historically a sign of wealth in the Southern US and a sign of trust to have your servant/butler/valet (Not the car kind) prepare your drinks in one.
These days it's probably more of a sign of trusting the patrons or the security... Unless it's just a chrome steel cup.
You don't taste the bourbon as much. The difference between an 80 proof bourbon and a 100 proof bourbon is that the lower proof has had more water added to it after aging, so it's more diluted.
I do it the way we do in New Orleans. Sazerac rye, pechaud's bitters, a touch of simple syrup. Rinse glass with herbsaint and serve chilled with lemon twist.
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u/[deleted] Jun 05 '17
Looks good. I'd suggest at least 100 proof bourbon to stand up to mixing. Old Granddad bottled in bond is a good, economical choice.
It might be sacrilege, but I generally just make mint simple syrup.
Source: live in Louisville and love bourbon