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Food & Spirits Court Welcome to foodies and connoisseurs of wine, beer and spirits |
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Food & Spirits Court Welcome to foodies and connoisseurs of wine, beer and spirits |
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In Reply to: RE: The Old Fashioned posted by dean_martin on March 2, 2025 at 13:40:58:
+1 on this. Unless you are mixing some kind of fruity sugary thing, it really does matter if you use a good, smooth liquor in your cocktails.
I am more of a bourbon guy, but that is a personal preference. Like Mr. Sibelius, I remember when choices of rye were limited and not great. There was Old Overholt and a couple of Canadian brands that were like paint thinner. But nowadays I am aware that there are high-end ryes available, even though I haven't really explored them. A few years ago I received a bottle of Basil Hayden rye as a gift and quite enjoyed it. But my taste is for bourbon, either straight up or in a simple cocktail.
. . . in theory, practice and theory are the same; in practice, they are different . . .
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Follow Ups
- ". . . not afraid to use my top shelf whiskey . . . " - tlea 06:52:02 03/03/25 (2)
- RE: ". . . not afraid to use my top shelf whiskey . . . " - dean_martin 14:29:57 03/03/25 (1)
- RE: ". . . not afraid to use my top shelf whiskey . . . " - Sibelius 16:28:21 03/03/25 (0)
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