What do you guys feel about 80 proof rye/bourbon in drinks.

i've been goign to a few cocktails bars and the ones that pick the house rye/bourbon typically are at 80 proof.

but when drunk they all taste a bit watery /flat.

just me drinking too much?
quote:
Originally posted by g-man:
What do you guys feel about 80 proof rye/bourbon in drinks.

i've been goign to a few cocktails bars and the ones that pick the house rye/bourbon typically are at 80 proof.

but when drunk they all taste a bit watery /flat.

just me drinking too much?


I'm not too familiar with any 80 proof rye. I would skip the 80 and go for +90 proof. Hell all Non-Distiller Producer rye sourced from MGP (Bulleit, Dickel, Templeton, etc.) are pretty decent mixers and 90 proof. My go-to mixing rye is Rittenhouse 100. Sazerac and Wild Turkey 101 round up the top three.

As for Bourbon, Four Roses Yellow is probably the only 80 proof Bourbon I would use as a mixer (in a pinch). Most of the Bourbons I drink are +90 proof.

But you are correct...IMHO 80 proof is way too weak.
I don't know the official name of this drink but it has been my 'go to' summer cocktail. Very refreshing and a great starter to any summer time bbq.

St. Germain and Prosecco: Glass filled with ice; 1 1/2 ozs. St. Germain elderflower liqueur; 1 1/2 ozs. Prosecco; 2 ozs. club soda. A few fresh berries (blue-, straw-, rasp-, black-).
quote:
Originally posted by Mezzo Litro:
I don't know the official name of this drink but it has been my 'go to' summer cocktail. Very refreshing and a great starter to any summer time bbq.

St. Germain and Prosecco: Glass filled with ice; 1 1/2 ozs. St. Germain elderflower liqueur; 1 1/2 ozs. Prosecco; 2 ozs. club soda. A few fresh berries (blue-, straw-, rasp-, black-).


i believe they call it tart fuel in london
quote:
Originally posted by JDWest:
quote:
Originally posted by VinCentric:
Hot and humid here. Tanqueray Gin & Tonics quenching the thirst!


Well done VinC. Posted at 12:15pm and plural. Sounds like a happy Labour Day weekend at the cottage!


Excellent J.D. Hope and trust you're enjoying the same!
quote:
Originally posted by VinCentric:
quote:
Originally posted by JDWest:
quote:
Originally posted by VinCentric:
Hot and humid here. Tanqueray Gin & Tonics quenching the thirst!


Well done VinC. Posted at 12:15pm and plural. Sounds like a happy Labour Day weekend at the cottage!


Excellent J.D. Hope and trust you're enjoying the same!


Yep. Hot and humid and in the lake all day!
quote:
Originally posted by GlennK:
quote:
Originally posted by PD2K:
Last night plenty of 30 day barred aged Negronis and Manhattans...yum Smile
Where did you get the barrel? I have been wanting to try this.


I bought them off Amazon CLICKY . I got the 3 liter size. I'm aging my next batch for 45 days. I highly recommend aging the following cocktails:

Manhattan
El Presidente
Boulevardier
Negroni
Manhattan - used Knob Creek Rye whiskey. First time to have a Manhattan, definitely a serious drink. The whiskey is very forward on the taste, but the sweet vermouth smooths out the drink somewhat. Used a generic maraschino cherry as a garnish, not sure it impacted the flavor of the drink that much. Would a higher dollar cherry have made an impact or would adding a bit of the syrup have an impact?

I made the drink by chilling the glass and mixing and stirring the ingredients in a stainless steel cup. I was a little slow on drinking it so I added an ice cube to it after a few minutes to keep it cold.

I enjoyed the drink and would have it again, probably if I am interested in an alcohol forward drink. To me this is a pre-dinner drink or maybe during a party.

I am planning on trying a different cocktail at least once a week. I will post my thoughts on each drink. Next up is probably a whiskey sour.
quote:
Originally posted by WinoCA:
Experiment with the bourbon:vermouth ratio. My go-to is about 4:1 for Manhattans and I add bitters. There's also a ton of different types of flavored bitters outside of Angostura.

+1. Also, I will sometimes add a touch of Reese Maraschino Syrup to sweeten it up a bit.
quote:
Originally posted by thelostverse:
quote:
Originally posted by WinoCA:
There's also a ton of different types of flavored bitters outside of Angostura.


My go to bitters of late are Fee Brothers Whiskey Barrel-Aged Bitters.


I normally only have these three in the house:

Angostura Bitters
Angostura Orange Bitters
Peychaud Bitters

Add Reply

Likes (0)
×
×
×
×