I had one of those last week. I’d had it before and am still unsure whether I like it or not.
Popped a Saint Somewhere Saison Athene yesterday afternoon. One of my payments for helping to bottle that day at the brewery
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Had a lovely Martini with Opihr gin (new to me), up with a twist & slice of chile pepper, followed by a G&T with the same gin & more sliced chile pepper.
The Opihr works better in the G&T. Hints of coriander and peppercorn.
Could swear I took a pic of the martini, but it apparently got lost in last night’s silliness.
It’s not my “go to” beer, but I like it – it makes for a wonderful “change-of-pace,” “and now for something completely different” from my usual IPA or bitter.
My wife got me two of their glasses for a present . . .
I’m headed out to a Clown Shoes tap take-over in about an hour. Looking forward to it. Hopefully the Lone Wolf Thai food truck will be there. Kim Chi fries with bulgogi.
Tasty treat with lunch.
And we shared this last night. Really good, with a touch of sour and a lot of hops.
Negroni with blood orange garnish.
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I don’t even like a negroni but that looks great
Is it the gin or the campari, or just the overall bitter combo you don’t like?
It’s the Campari. Just too bitter to me
No problem with the gin
Did everyone stop drinking?
DH cracked open his Old Fashioned book and picked the Prime Meats Old Fashioned. Rittenhouse rye, turbinado simple syrup, pear bitters. Lemon twist.
Our day started really really early so happy hour at 3:30 seemed completely appropriate.
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I don’t drink a lot of cocktails and one pour of bourbon looks like the next.
And nothing wrong with happy hour at 3:30. Just more time to be happy
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Truly excellent Pear Cidre from Eric Bordelet – best I’ve ever had . . .
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I love a good cidre. Wish it was more readily available where I live.
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Had two really, really, really great martini’s last night with Old Buck Gin after my show.
5 week barrel aged Manhattans. Deliciously smooth.
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That looks tasty! We’ve been enjoying our barreled Manhattans
I just pulled about 2 750s of Manhattans from my barrel which were over a month old. I thought it was getting some noticeable wood. It poured a bit darker than it went in. Refilled with a Rittenhouse BIB, 100 pf rye and kept a small amount as a control to see how fast the barrel has a significant effect on the spirit.
Scuba, they are very tasty! Interesting that at 1 and 2 weeks I thought the “raw” wood flavor was too much. At around 5 weeks the wood really started to mellow and I don’t detect it that much. Now it is more a deep, smooth, rich flavor that works really well. After deciding the 5 week was much better, we dumped the 1 and 2 week samples back in to let them chill out.
The fact that Guiness would even try to market an IPA is funny.
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Last night I had a Lagunitas Imperial Pils, which was great. It’s almost enough to make me reconsider my position on pilseners (for the record, I’m against them)–provided said pilseners are 8.6 ABV. 
