Recent content by Beerzebub

I'm visiting the Pacific Northwest and enjoying the bigger sake selection than in New Zealand (and the beer and wine of course), picked this up and liking it pretty well:

Sort of an apricot version of a fish house punch made with oleo saccharum, pretty tasty.

Cheers!

Popped this Cab Franc from Catalonia, kinda 'natural' but pretty tasty.

Rectangled me some rectangles on a rectangle made of rectangles.

It just turned March in New Zealand, I better get ready.

The latest season of Fargo is good.

Low 30s, counting kitchen knives only. It takes a lot of restraint to keep it that low, but budget constraints help!

Drinking a Kingston Negroni tonight:D:D:D:D

(Mental note: buy a bottle of Everclear, a bottle of water, two slide valves, duct tape, and a funnel.)

The Madeira I normally use is labelled 'medium dry' and the slight sweetness doesn't seem like a problem, but yep probably something to consider. There are ones just labelled 'dry' too.

In New Zealand I can't seem to find any without salt added, so I use Madeira instead, seems to work pretty well. I keep an open bottle of 'rainwater' Madeira around just for cooking, but for an upgrade have used the 20 year old stuff (e.g. H&H Malvasia 20yo) and it's as delicious in Chinese food...

I never tried one before but have now corrected that. Used 1.5 oz Bourbon with 0.75 oz each vermouth and Campari. Tasty!

Kia ora, welcome!