Your favourite drink?

[B. Somm]

Had a chance to taste a Scotch blend last week.....NASTY stuff!

I don't know how you folks drink hard liquor. Guess it's an acquired taste!

B.

[azwildcat96]

Had a chance to taste a Scotch blend last week.....NASTY stuff!

I don't know how you folks drink hard liquor. Guess it's an acquired taste!

B.

I think the key word is Scotch blend. Scotch may be an aquired taste. Next time try a good single malt. It may take less time to aquire.

I had a few Dewer's blended 12 year old last weekend, and wasn't impressed. While I have aquired the taste, and I appreciate a good Scotch now and again, I still prefer a pint of Guinness. int:

Cheers!

[MacMillan of Rathdown]

CHAMPAGNE

For those of you with little experience of this magical elixir, let me dispel a few myths:

1) For every day consumption your best values are those champagnes which are produced by the leading French companies in-- GASP! -- California. Generally they are available in -- GASP! again -- your local supermarket. Finally, the cost of these champagnes is -- yet another GASP! -- between $20 and $25 per bottle, depending on where you live.

2) Not all champagnes taste the same-- my personal favorite is the Roederer Hermitage (a California champagne), which I prefer to their (French) Crystal.

3) With a proper stopper an open bottle of champagne will retain its fizz for as long as a week, although I've never had an open bottle of champagne last longer than two or three days!

4) Traditionally champagne is poured into two types of glasses; flutes, which are tall and slender, and saucers, which are shallow and broad. Originally flutes were favored as champagne, at one time, contained a fair amount of sediment, which would settle to the bottom of the glass. After Madame Cliquot discovered a process that eliminated the sediment, the saucer became the instant favorite with champagne drinkers. Today the flute has all but supplanted the saucer as it takes up less room on a tray, or on the table if champagne is being served at dinner or luncheon (or breakfast).

[azwildcat96]

MoR, If you havn't already tried them, I would suggest a few local (North American) varieties of non-vintage sparkling wines:

Mountain Dome - outside of Spokane, WA
Gruet - Albuquerque, NM

Or if you really want to get a little wild, how about a bottle of Black Chook sparkling shiraz from Austrailia.

So many bottles...so little time!

[Tobus]

California champagne

Technically that would be a sparkling wine, as the term "champagne" is limited to those from the French region of that name.

I agree: champagne or sparkling wine is great for everyday fare and shouldn't be just limited to special occasions. I even use it in a number of cocktail recipes like the French 75 (which has gin AND champange!). Not to mention the breakfast of champions... the Mimosa.

[MacMillan of Rathdown]

MoR, If you havn't already tried them, I would suggest a few local (North American) varieties of non-vintage sparkling wines:

Mountain Dome - outside of Spokane, WA
Gruet - Albuquerque, NM

Or if you really want to get a little wild, how about a bottle of Black Chook sparkling shiraz from Austrailia.

So many bottles...so little time!

I've actually tried quite a few of the non-vintage Australian and North American sparking whites, and while some of them are very nice, I find that they lack consistency-- a good bottle followed by a bad one-- and most are not really to my taste. I think the reason the French-owned California vineyards produce consistently good champagne is that they have been at it for centuries, rather than decades, and know all of the tricks of their trade.

I'm also quite keen on champagne cocktails-- everything from a refreshing Buck's Fizz (a mimosa in the 'States?) to French 75s (named for the WWI artillery piece) and Ernest Hemmingway's "Death in the Afternoon". But best of all I enjoy a glass of champagne during the intermission at the ballet.

[MacMillan of Rathdown]

Tobus, I see that you suggest gin in your 75s-- surely that must be some sort of recent intrusion into the pharmacopia of cocktails? Having fired my first shot with a 75 nearly a half century ago, it was most definitely made with champagne and cognac...

ith:

...and should only be consumed wearing appropriate safety gear.

[fluter]

My taste buds answer "ale!" My liver says, "Kaliber will do."

That being the non-beer made by the Guinness folks.

[Tobus]

Tobus, I see that you suggest gin in your 75s-- surely that must be some sort of recent intrusion into the pharmacopia of cocktails? Having fired my first shot with a 75 nearly a half century ago, it was most definitely made with champagne and cognac...

ith:

...and should only be consumed wearing appropriate safety gear.

Interesting. I use the Dave Wondrich recipe that was posted here. There is mention of other spirits, including cognac. How about sharing your recipe? I might like to try that one.

[azwildcat96]

You can also substitute vodka and call it a French 76.