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JUNE What are you drinking

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M muMember
simple syrup is equal parts sugar and water-bring to boil so the sugar dissolves. I usually take 1 cup of sugar and 1 cup of water bring to boil and add 16 ounces of fresh lime juice then refridgerate. this makes your limeade (sweet&sour) or base for margarita. I take 5-6 ounces of base, 2-3 count of tequilla, 1 count of grand marnier( triple sec, cointreau, patron orange) squeeze juice from a wedge of lime and put in a shaker with ice. shake for 5-10 seconds and pour liquid over ice. garnish with a wedge of lime. Smile
W wine+artMember
quote:
Originally posted by errestaurants:
simple syrup is equal parts sugar and water-bring to boil so the sugar dissolves. I usually take 1 cup of sugar and 1 cup of water bring to boil and add 16 ounces of fresh lime juice then refridgerate. this makes your limeade (sweet&sour) or base for margarita. I take 5-6 ounces of base, 2-3 count of tequilla, 1 count of grand marnier( triple sec, cointreau, patron orange) squeeze juice from a wedge of lime and put in a shaker with ice. shake for 5-10 seconds and pour liquid over ice. garnish with a wedge of lime. Smile


Errestaurants, please understand, K is a Top shelf guy, but he is living in Montreal. Wink
M muMember
quote:
Originally posted by wine+art:
quote:
Originally posted by errestaurants:
simple syrup is equal parts sugar and water-bring to boil so the sugar dissolves. I usually take 1 cup of sugar and 1 cup of water bring to boil and add 16 ounces of fresh lime juice then refridgerate. this makes your limeade (sweet&sour) or base for margarita. I take 5-6 ounces of base, 2-3 count of tequilla, 1 count of grand marnier( triple sec, cointreau, patron orange) squeeze juice from a wedge of lime and put in a shaker with ice. shake for 5-10 seconds and pour liquid over ice. garnish with a wedge of lime. Smile


Errestaurants, please understand, K is a Top shelf guy, but he is living in Montreal. Wink


I think the margarita originated in canada. Big Grin
W wine+artMember
quote:
Originally posted by errestaurants:
quote:
Originally posted by wine+art:
quote:
Originally posted by errestaurants:
simple syrup is equal parts sugar and water-bring to boil so the sugar dissolves. I usually take 1 cup of sugar and 1 cup of water bring to boil and add 16 ounces of fresh lime juice then refridgerate. this makes your limeade (sweet&sour) or base for margarita. I take 5-6 ounces of base, 2-3 count of tequilla, 1 count of grand marnier( triple sec, cointreau, patron orange) squeeze juice from a wedge of lime and put in a shaker with ice. shake for 5-10 seconds and pour liquid over ice. garnish with a wedge of lime. Smile


Errestaurants, please understand, K is a Top shelf guy, but he is living in Montreal. Wink


I think the margarita originated in canada. Big Grin


Ha... if so, it was a frozen one. Wink
K ksc02Member
Thanks much for the 'recipe' errestaurants.

I'm going to do my best to find out just how they make their margaritas at Limon here in Montreal. I'm telling you, the best I've found N or the 49th parallel. Thursday is 'Sambrero' night. All you can eat tapas & margaritas for $20CND (however their 'best tequila' margaritas run $12per normally). I don't drive home. Big Grin

(I've been making them at home with squeezed lime juice, Cointrieu & Don Julio Blanco. Good, but just not quite the same.

So I'm on a quest. Smile
K ksc02Member
quote:
Originally posted by errestaurants:
I think the margarita originated in canada. Big Grin

Not according to wiki but interesting.

Actually, here's a Texan tidbit from the site though:
"The first frozen margarita machine mix was invented in 1971 for Dallas restaurant Marianos by chemist John Hogan. He was also recognized by the Smithsonian as the inventor of the frozen margarita machine. Mr. Hogan realized that pure cane sugar was the secret to obtaining a solution that would be consistent and enjoyable for the masses."
L lentiniMember
2007 Aubert Estate Vineyard "Lauren" Chardonnay

Really frickin good. I'm glad, because it was really frickin expensive.

One of the two best Chards I've had... the other being a 2005 Sauzet Puligny Montrachet Les Referts.

I'd like to pop a Kistler Cuvee Cathleen tonight while the Aubert is fresh in my mind. (So if you're in the area... stop on in!)

I can't afford much expensive chardonnay, so the winner of these two gets a stay of execution for the time being... and the loser... dropped!

{At less than half the price... the Shea Vineyard Chard was pretty good, too. Not as good as the Aubert, though.}
O oakvillealMember
quote:
Originally posted by Board-O:
quote:
Originally posted by oakville_al:
2002 Fess Parker Santa Barbara County Pinot Noir


How's that showing, al? I think Fess Parker is one of Santa Barbara County's stars.


This was recently gifted to me by someone who purchased a case upon release here in Ontario (properly stored). After popping the cork (synthetic) I thought that it might be over the hill (funky nose) however after 20 minutes or so of air that blew away and revealed a nose of mostly black fruit, cola, spice, toast and a touch of Vanilla. On the palate I got flavors of cranberry, ripe cherries and spice with good acidity on the back end.

This is prob. as good as its going to get (drink up) and went well with grilled Salmon.

I'd give it 89/90 Points.
G gigabitMember
quote:
Originally posted by oakville_al:
quote:
Originally posted by Board-O:
quote:
Originally posted by oakville_al:
2002 Fess Parker Santa Barbara County Pinot Noir


How's that showing, al? I think Fess Parker is one of Santa Barbara County's stars.


This was recently gifted to me by someone who purchased a case upon release here in Ontario (properly stored). After popping the cork (synthetic) I thought that it might be over the hill (funky nose) however after 20 minutes or so of air that blew away and revealed a nose of mostly black fruit, cola, spice, toast and a touch of Vanilla. On the palate I got flavors of cranberry, ripe cherries and spice with good acidity on the back end.

This is prob. as good as its going to get (drink up) and went well with grilled Salmon.

I'd give it 89/90 Points.

Interesting. I just had my first Fess Parker wine about two months ago - 2006 Viognier - and thought it was very good. I have seen the 2006 and 2007 Pinots but I have not purchased, yet.
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