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Cheers to Manhattan.
what are you drinking tonight?
- Thread starter JBroida
- Start date
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Yoshi
Shindo Maniac
I’ve followed this Bardolino producer since 2014. Their reds are unpretentious but not at all simple, and really delectable. This is just too good with a slight chill.
Lime prices in New Zealand are quite seasonal, they're affordable right now so it's Last Word season.
Solera Manhattan - pretty much exactly a decade of evolution now
DamageInc
Idiot
What's the make of the glass? Looks very delicate.
Kimura glass out of Japan. Fantastic glassware! Not at all practical, but makes every use feel a bit special
Absolutely incredible
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What brand is that glass?Cheers to Manhattan.
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I think it’s Spiegelau
Frickin inflation
I like the glass!
I remember when they were a buck. Line for a table wraps around around the bar, out the lobby, and sometimes down the block, so it’s always a big party. Only 5 items on the menu: 1/4 light, 1/4 dark, 1/2 light, 1/2 dark and crunchies (fried batter scraps).Frickin inflation
Yoshi
Shindo Maniac
Thanks! Got it from the trip to Osaka. Turn it over it's a mt Fuji
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I'm getting pretty fond of this Sotol stuff. Especially with these bitters, from my favorite bitters company.
Greasylake
Thick knives save lives
Sotol stole my heart some time ago. Sort of like mezcal I find that good sotol is really really good and bad sotol tastes like kerosene.
We have a Sotol distillery in Texas just west of Austin named Desert Door. It's a fun place to visit in a beautiful part of the state, and their sotol is pretty nice too. They work with local ranchers to harvest local wild grown sotol and it the result is an earthy/spicy sotol. They play around with barrel finishes as well and I found that I really enjoyed their rum barrel finished sotol.
One of my favorite New Zealand Pinot Noirs, Greystone Vineyard Ferment (this one's from 2018), not very 'New World' at all, it could probably pass for Savigny-lès-Beaune or something.
Nice! Doesn't get talked about as much as some lambic producers but it's excellent.
Edit: cool glass too!
Thanks. The beer is from my local wine store, where I sold wine for a decade+ as a second career overlapping the first.
The glass is like what I was served yeoman, and also special riesling in, in Germany long ago.
Cheers.
The glass is like what I was served yeoman, and also special riesling in, in Germany long ago.
Cheers.
Breakin' the rules, mixing good single malt scotch with ginger beer. The ginger beer was a gusher, got all over my kitchen, serves me right. But it was worth it!
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(clenches teeth)
...that's...just fine. What's important is that you enjoyed it.
(unclenches teeth)
Seriously, I'd probably try that myself, and then never tell another living soul.
Scotch and Splenda! Tastes like Splenda, gets you drunk like Scotch!
aporigine
The slow blade penetrates the winter squash
today, a wine aged thirty-three.
Shown with a Havarti/Emmental/ mushroom bagelburger w/ mustard-shallot Béarnaise.
Shown with a Havarti/Emmental/ mushroom bagelburger w/ mustard-shallot Béarnaise.
