Bill Spohn
He put the 'bar' in 'barrister'
9550
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Bill Spohn wrote:Anyone that puts VSOP Cognac in a mixed drink is a Philistine that probably drinks single malts and Coke.....(shuddering)
Bill Spohn
He put the 'bar' in 'barrister'
9550
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Bill Spohn wrote:People drink Latour on release with Coke too.
The fact that some people of dubious taste may do something does not make it right.
I once lost an acquaintance because we were doing a single malt tasting and he wanted ginger ale with his and I refused.
I may stand alone against such miscegenation, but I shall stand.
If you happen to be the owner of a producer, you can do whatever you like without worrying about respecting your product. That still doesn't make it right.
Bill Spohn
He put the 'bar' in 'barrister'
9550
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Hoke wrote:Had a cocktail which caused an epiphanetic mind-shift...a cognac old fashioned made with H by Hine VSOP Cognac instead of the usual whiskey. Made me rethink a lot of things. And was instantly one of my cocktails of the year.
Then tonight I accepted a bartender's invitation and went to Kask, where he made another cognac old fashioned---but this time with Park Borderies 15 year old single vineyard cognac. Tremors and aftershocks.
Naturally I compared it to the recent rocking Hine Old Fashioned...but they were entirely different cocktails. The H by Hine had significantly more force majeure; younger cognacs with a lot more aggressivity and jumping from fruit well into the warm spice zone.
The Borderies, as befits the terroir and age, is more smoothly elegant, softer but still pungent, with more dried fruit and faded roses.
Both delicious, both quite unexpected, and both remarkable in the combination of fruit and spice, smoothness and power.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
I once lost an acquaintance because we were doing a single malt tasting and he wanted ginger ale with his and I refused.
I may stand alone against such miscegenation, but I shall stand.
If you happen to be the owner of a producer, you can do whatever you like without worrying about respecting your product. That still doesn't make it right.
You clearly are not understanding what I said.
Anyone is at liberty to do whatever they want with whatever they happen to own and I never said anything else.
OTOH, I am free to hold whatever opinion I may have of a given action and I exercised my freedom to do so by posting my opinion. You are not, presumably, against others stating an opinion contrary to yours or some anonymous Cognac producer or anyone else, are you?
Not sure why you think I'd presume to dictate someone else's actions anyway - I learned long ago that no one listens to anyone that does tell them what they think they should do, and while stating an opinion is something I am often given to doing, vainly expecting anyone to take what I say as imperial fiat is not.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
James Dietz
Wine guru
1236
Wed Mar 22, 2006 6:45 pm
Orange County, California
Hoke wrote:Mike, this was muddled but then strained. The fruit is absolutely essential here; it marries so intensely with the fruit essence of the cognac that it elevates the drink. If you use the H by Hine VSOP (or possibly the Ferrand 1840) you get a more forceful drink because of the nature of the cognac. If you use a Borderies 15, you get a softer, more elegant, rich and entrancing flavor expression; again, nature of the cru (and the age, natch).
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
James Dietz wrote:Other than scotch and soda, is scotch used in an other mixed drinks?
James Dietz
Wine guru
1236
Wed Mar 22, 2006 6:45 pm
Orange County, California
Hoke wrote:James Dietz wrote:Other than scotch and soda, is scotch used in an other mixed drinks?
Sure. There's the Rob Roy, which is naught but a Manhattan using scotch instead of bourbon. The Bobby Burns (scotch, vermouth, absinthe, orange bitters). The Blood and Sand (Scotch, vermouth, Cherry Heering). And the Rusty Nail (scotch and Drambuie).
There's also the Godfather, scotch and amaretto, but that always seemed weird to me somehow.
There are others.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Bill Buitenhuys wrote:One of my favorite scotch-based drinks is the Black Scottish Cyclops. The combination of Islay malt and amaro is quite wonderful.
Hoke wrote:But then, you're a bitter man.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Hoke wrote:You're absolutely right, Oliver. Caramel color is indeed permitted. Didn't mention the sugar earlier, as Otto did and I had queried him about it. Good to know Alko lists sugar grams in all their listing.
Otto wrote:Good to see another Finn here! Welcome Timo!
Otto wrote:I've been trying small sips of the Pale & Dry recently. The colour isn't really pale nor does it taste dry to me. In fact, it tastes more strongly sugary than any other Cognac before! I can't remember the g/l (and products over 22% abv can't be shown online so I can't check). I thought the Vespers vastly more interesting.
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