"Drink less, but better, booze." -- I approve this plan. If you're serious about drinking better stuff and like cognac, then I recommend giving Remy Martin XO a try. It's a bargain for what you get, but if the price is still a bit high (or if you're unsure if you'd like cognacs) then try the Remy Martin VSOP first. ^^
Enjoying a cigar and cognac is one of my guilty pleasures. /^|..|^\ Currently enjoying the Hennessy XO, but yours is the second vote for the Rémy XO, so I may try that next!
As for scotch, I finished a bottle of Johnnie blue; it was interesting but not quite what I'm after. Just started a bottle of 25-year Glenlivet that is dangerously good. O_o
A very guilty pleasure indeed - modulating all of those neural receptors. ;-)
Definitely try the Remy XO; I've not found a better cognac since save the Louis XIII. GLenlivet 25 y/o is definitely choice, though I have much less experience with scotch than I do cognac or (especially) rum. How's the Johnnie? I've never had that before of any sort.
The Johnnie's a little rougher than I like, though there is a lot going on under the surface. It's a blend, but a good blend, and there's a lot of subtle flavors there. But it's also a little rough around the edges, just a shade too harsh for me. I like my scotch neat, and if I can't take it that way, it's not the scotch for me. I had to ice the Johnnie to take it down just a notch. :(
Rum is my weakness. :) (And it's where most of my tummy came from!) This time a year, I make a drink that my family calls Hot Apple Pie. (below) So it's a double-whammy, calories from the cider and from the rum, but it's sooooo good. And when it's cold out like it is this time of year, I keep a quart jug on the hearth by the wood stove, so it's always warm when you walk by and take a swig. ;)
Hot Apple Pie Drink
1gal apple cider (preferably fresh and unpasteurized; preferably in a glass gallon jug) 6-8 cinnamon sticks palmful of whole cloves palmful of whole nutmeg (4-5; if you can't find whole nutmeg, you can use 2Tbsp of ground; carefully open a couple teabags, dump out the tea, put the nutmeg in, and re-staple closed) fifth of spiced rum (I use Captain Morgan, as Jerry is too sweet for the already-sweet cider)
Pour the cider in a large stock pot and add the spices, simmer on medium (do not exceed 160F) for about an hour or until volume is reduced by a quart. Remove from heat, let cool for 10 min. Remove spices, pour back into original gallon jug, dump in the fifth of rum. Serve hot (simmer or microwave), keeps for a long, long time in the fridge.
I usually use regular 80~90-proof spiced rum, as I like to enjoy it and don't drink it just for the buzz. I've made it with 151 and with Everclear too; it starts to get a little harsh at that point. Stick with the 80-proof. /^|..|^\
I'm mixed on harsh drink. As I've enjoyed increasingly higher quality product, my appreciation for a smooth drink has increased. That said, I still like a good throat burn once in a moon. As for preference, somehow I still like scotch on the rocks, but cognac - neat is the way to go. ^^
Curious with the rum - I've not had this warm. I used to do more mixing with rums and still do the classic rum n' coke, but not at all with the better and rarer rums I've fallen for during the past few years. There's an awesome 8-year aged batch out of Saint Marten that is worth the trip down there just to pick up some! It's truly something spectacular.
Your recipe there reminds me of the classic "grog" used on ships of yore. It's effectively the same recipe save the absence of cider. And as for the proofs, Cap'n Morgan 100 is my go to. It packs a nice punch yet is surprisingly drinkable, even straight. Of course, I could be very biased at this point.
Ah - shots of Louis XIII are one of my cruise traditions. It's better priced on the ships, but is still ridiculously expensive. I actually budget for my indulgence in this simply because I live in a land where people drive Bentleys and Rolls Royces (parked near one at the market a couple of weeks ago), so it's refreshing to be able to drink something the rich folk drink once in awhile. ;-)
If you enjoy cognac, by the way, splurge on a shot of the Louis XIII sometime. It's fantastic and packs so much wonderful flavor into a little sip (and has such an incredible aroma) that you could easily enjoy a shot of it for an hour or so.
Cheers!
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As for scotch, I finished a bottle of Johnnie blue; it was interesting but not quite what I'm after. Just started a bottle of 25-year Glenlivet that is dangerously good. O_o
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Definitely try the Remy XO; I've not found a better cognac since save the Louis XIII. GLenlivet 25 y/o is definitely choice, though I have much less experience with scotch than I do cognac or (especially) rum. How's the Johnnie? I've never had that before of any sort.
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Rum is my weakness. :) (And it's where most of my tummy came from!) This time a year, I make a drink that my family calls Hot Apple Pie. (below) So it's a double-whammy, calories from the cider and from the rum, but it's sooooo good. And when it's cold out like it is this time of year, I keep a quart jug on the hearth by the wood stove, so it's always warm when you walk by and take a swig. ;)
Hot Apple Pie Drink
1gal apple cider (preferably fresh and unpasteurized; preferably in a glass gallon jug)
6-8 cinnamon sticks
palmful of whole cloves
palmful of whole nutmeg (4-5; if you can't find whole nutmeg, you can use 2Tbsp of ground; carefully open a couple teabags, dump out the tea, put the nutmeg in, and re-staple closed)
fifth of spiced rum (I use Captain Morgan, as Jerry is too sweet for the already-sweet cider)
Pour the cider in a large stock pot and add the spices, simmer on medium (do not exceed 160F) for about an hour or until volume is reduced by a quart. Remove from heat, let cool for 10 min. Remove spices, pour back into original gallon jug, dump in the fifth of rum. Serve hot (simmer or microwave), keeps for a long, long time in the fridge.
I usually use regular 80~90-proof spiced rum, as I like to enjoy it and don't drink it just for the buzz. I've made it with 151 and with Everclear too; it starts to get a little harsh at that point. Stick with the 80-proof. /^|..|^\
Reply
Curious with the rum - I've not had this warm. I used to do more mixing with rums and still do the classic rum n' coke, but not at all with the better and rarer rums I've fallen for during the past few years. There's an awesome 8-year aged batch out of Saint Marten that is worth the trip down there just to pick up some! It's truly something spectacular.
Your recipe there reminds me of the classic "grog" used on ships of yore. It's effectively the same recipe save the absence of cider. And as for the proofs, Cap'n Morgan 100 is my go to. It packs a nice punch yet is surprisingly drinkable, even straight. Of course, I could be very biased at this point.
Reply
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If you enjoy cognac, by the way, splurge on a shot of the Louis XIII sometime. It's fantastic and packs so much wonderful flavor into a little sip (and has such an incredible aroma) that you could easily enjoy a shot of it for an hour or so.
Reply
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