I read this as "Wu long the D'Oolong" and now I have a name for my next monk playthrough in BG3!Haven't made this in awhile. I was in the mood for something plain and mellow.
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Very much looking forward to trying the aged mezcal! Might have ordered the wrong rum as that one is 75%abv! (So is the absinthe but that's supposed to be)
I do like a dark and stormy!The only real use for 151 overproof rum is in cocktails that have a lot of sweetness and/or citrus, namely tiki and tiki adjacent. Like this would absolutely cook in a simplified hurricane recipe.
I thought that i was buying a 55% one that I like for sipping!There are some rums out there that are in the high 50% and low 60% also aged in ex bourbon barrels that are really fantastic. At 75% if I was drinking it straight I'd be hard pressed to describe a taste profile other than "fire".
Send this man ice cream, brownies and cold cold beer!I'm higher than pterodactyl's tits
Learned a new word today, still dont know what it actually means ... "louche"Absinthe is perfect BTW! Proper old school. Pale green to start and massive louche.
So there's two meanings!Learned a new word today, still dont know what it actually means ... "louche"
the green lady of yore. It's nice to see her coming back. It's toxic if used for prolonged periods. Plus there are med interactions. I'm very curious about it, but I like my liver the way it is.Absinthe is perfect BTW! Proper old school. Pale green to start and massive louche.
I think the tales about absinthe are a bit over wrought tbh. It's just a type of pastis.the green lady of yore. It's nice to see her coming back. It's toxic if used for prolonged periods. Plus there are med interactions. I'm very curious about it, but I like my liver the way it is.
I really like that wine!Inexpensive bottle, campo viejo rioja tempranillo. Should go good with some tamales with rice and beans.
So do I, because it is goodI really like that wine!
Absinthe in a glass with ice.Learned a new word today, still dont know what it actually means ... "louche"
This is on my list to try. Did you use the traditional French method or try something else?Absinthe in a glass with ice.
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Absinthe in a glass with ice and cold water.
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That opaque cloudiness is the louche. It's (I think) the oils from the botanicals floating around in the cold water that does it.
There's styles of absinthe that don't do this but (in my experience) they don't really taste of absinthe. I think they are mainly for cocktails but A) im not keen on absinthe cocktails (i love absinthe but it overpowers everything) and B) it's not really absinthe at this point, just another anis type of drink.