I decided late this sumer I was finally gonna make an effort start drinking and enjoying Bourbon/Whisky. Ive been working on it.
Bought a bottle of 2015 Bookers small batch a year ago that I haven't opened yet, (before I really like boubon but thought it would be cool to buy an expensive bottle).
I started making Kentucky Mule's after going to Louisville a couple weeks ago to get my tastebuds acclimated to drinking bourbon, instead of just drinking it straight yet. I've now decided that may be the only mixe
drink I ever have again. Love them!!! Been making them with Bulleit

vdubb96;1876809 wrote:I decided late this sumer I was finally gonna make an effort start drinking and enjoying Bourbon/Whisky. Ive been working on it.
Bought a bottle of 2015 Bookers small batch a year ago that I haven't opened yet, (before I really like boubon but thought it would be cool to buy an expensive bottle).
I started making Kentucky Mule's after going to Louisville a couple weeks ago to get my tastebuds acclimated to drinking bourbon, instead of just drinking it straight yet. I've now decided that may be the only mixe
drink I ever have again. Love them!!! Been making them with Bulleit

This might sound stupid but ice would be helpful. A few cubes and a couple of fingers of bourbon. Let it sit a bit and the ice will dilute it a bit and help you. As a bonus...you are staying hydrated.

The worst hangover I've had in recent memory was New Year's Day a few years ago. I drank an entire liter of Buffalo Trace on New Year's Eve- neat. Started drinking doing some food prep for the party in the afternoon and never stopped. By 2 AM the bottle was gone. The next day was one of the worst ever. Lesson learned...when drinking it neat...you need to work some water into the rotation every once in a while.

I just poured that last bit of my Old Pulteney 12. I really enjoyed this scotch, I will definitely buy it again as a cheaper option.

Do you guys do anything with your empty bottles or just toss them? I made a lamp from an empty Blanton's bottle that sits on my bar but not sure what I can do with the taller, narrow bottles.

justincredible;1876838 wrote:I just poured that last bit of my Old Pulteney 12. I really enjoyed this scotch, I will definitely buy it again as a cheaper option.

Do you guys do anything with your empty bottles or just toss them? I made a lamp from an empty Blanton's bottle that sits on my bar but not sure what I can do with the taller, narrow bottles.

I give half a shit about the environment so I recycle.

I actually save them and use them to rebottle my infusions. Ill buy the massive bottles of Evans Williams and then do various infusions and then rebottle them into empties and label them.

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Water bong

justincredible;1876838 wrote:I just poured that last bit of my Old Pulteney 12. I really enjoyed this scotch, I will definitely buy it again as a cheaper option.

Do you guys do anything with your empty bottles or just toss them? I made a lamp from an empty Blanton's bottle that sits on my bar but not sure what I can do with the taller, narrow bottles.

I've turned a few of mine into things like an olive oil dispenser. Got one for mouth wash as well. I don't drink whisky often so takes a while to finish a bottle, but I think moving forward I'll prob just recycle them.

justincredible;1876838 wrote:I just poured that last bit of my Old Pulteney 12. I really enjoyed this scotch, I will definitely buy it again as a cheaper option.

Do you guys do anything with your empty bottles or just toss them? I made a lamp from an empty Blanton's bottle that sits on my bar but not sure what I can do with the taller, narrow bottles.

I have a buddy who sometimes makes oversized tumblers with them.

O-Trap;1877027 wrote:I have a buddy who sometimes makes oversized tumblers with them.

Damn. That's a really cool idea.

gut;1877178 wrote:Damn. That's a really cool idea.

I thought so too. Next time I get an Oban 14, he's agreed to make one out of that bottle.

The current bottle is 1.75L, so it's a touch big for a tumbler.

fish82;1876783 wrote:All of these are drinkable. I'd add Laphroaig as well for $46.

Got several friends that drink this regularly. I've never tried it. May have to give it a go.

Con_Alma;1877231 wrote:Got several friends that drink this regularly. I've never tried it. May have to give it a go.

It's VERY peaty. If that's your bag, you'll like it. Personally, while I'll drink it and appreciate it for what it is, I prefer something with more balance.

I sometimes compare it to the IPAs that were put out several years ago when breweries were trying to make them as hoppy as humanly possible, given them names like Hop Slam, Hoptimus Maximus, Hop Monster, and F*cks Up Your Sh*t IPA. The goal seems like it was to just make them so hoppy and bitter that it overpowered every other nuance of taste.

As you've never had it, I definitely recommend giving it a try. You may like it, but just a heads up that the peat is strong in this one.

I have an Old Fashioned(s) almost nightly in the fall and winter...when I'm home.

- Domino Sugar Cube
- 5 dashes of Agnostura Bitters
- Little water to help dissolve sugar
- Muddle it and stir until sugar is mosty/all the way dissolved
- Add 2 ounces Bourbon (I go Woodford or Bulliet, but always have Makers on hand if I run out)
- Add 1-2 smaller ice cubes and stir until melted (gets the entire drink cold)
- Add 1 large whiskey ice cube, if I remember to freeze one lol
- Add cherry/little cherry juice (optional, I prefer yes but fine either way)
- Take orange peel, squeeze some of the oil into the drink...but MOST IMPORTANTLY, rub the inside of peel all along the drink edge. This gives you the flavor with every sip. This is my #1 must when making an Old Fashioned
- Leave peel in glass

Laley23;1877256 wrote:I have an Old Fashioned(s) almost nightly in the fall and winter...when I'm home.

- Domino Sugar Cube
- 5 dashes of Agnostura Bitters
- Little water to help dissolve sugar
- Muddle it and stir until sugar is mosty/all the way dissolved
- Add 2 ounces Bourbon (I go Woodford or Bulliet, but always have Makers on hand if I run out)
- Add 1-2 smaller ice cubes and stir until melted (gets the entire drink cold)
- Add 1 large whiskey ice cube, if I remember to freeze one lol
- Add cherry/little cherry juice (optional, I prefer yes but fine either way)
- Take orange peel, squeeze some of the oil into the drink...but MOST IMPORTANTLY, rub the inside of peel all along the drink edge. This gives you the flavor with every sip. This is my #1 must when making an Old Fashioned
- Leave peel in glass

Pretty close to my recipe, but I'll also use a lighter to heat up the orange peel as well. No idea f it does anything, but I like it.

Commander of Awesome;1877292 wrote:Pretty close to my recipe, but I'll also use a lighter to heat up the orange peel as well. No idea f it does anything, but I like it.

I've seen restaurants do that, but after they oil the top of glass. I might try that and see if I can tell a difference. Don't really know what the purpose actually is.

Laley23;1877294 wrote:I've seen restaurants do that, but after they oil the top of glass. I might try that and see if I can tell a difference. Don't really know what the purpose actually is.

I believe the purpose is to caramelize the sugars.

Automatik;1876768 wrote:Ok, it's fall now. Which means Old Fashioneds regularly in my apartment.


What is everyone's go-to recipe? I prefer bourbon, but I'm willing to explore the realms of rye.


Right now this is pretty much it, everytime.


Standard Angostura bitters
Rough cut brown sugar cube
Muddle
Bulleit Bourbon
Big ice cube
Stir
Orange rind


Done.


What about you? Don't skimp on the details.

I love, love Old Fashioned cocktails. It is my number 1 drink I make every Sunday night while watching drama shows. Started it back in the day, Season 1 of when Mad Men was on the air.
My recipe changes slightly depending on the bourbon.

Toss a sugar cube, 1 oz or water, dash or two of bitters (I use different ones I have on hand, Angostura, Peychards, and others) and orange peel in bottom of glass
Muddle together until sugar is dissolved. I like this way as the orange and bitters mix together.
Add Large cube
Pour 2 to 2.5 oz of bourbon. (If it is a nice bourbon, I usually add more). I used 2.5 oz of Four Roses Single Barrel last night.
Stir
Take one more orange peel and rim the glass, add cherry.
Sit back and enjoy.

justincredible;1876838 wrote:I just poured that last bit of my Old Pulteney 12. I really enjoyed this scotch, I will definitely buy it again as a cheaper option.

Do you guys do anything with your empty bottles or just toss them? I made a lamp from an empty Blanton's bottle that sits on my bar but not sure what I can do with the taller, narrow bottles.

My wife usually does something like that with our bottles. She glasses etches stuff on them and we gift them to friends.

I’m more of an Irish whiskey guy, but last weekend I was at a neighbor’s get together... and he came up to me and said, “ I hear you like whiskey”... I said, “ I do like some Irish from time to time”. He said, “I have a scotch I want you to try.”
I told him I wasn’t much of a scotch drinker, but he insisted, and pulled out a bottle of Aberlour “original cask strength”... bottled directly from the sherry casks it’s aged in. It’s 122 proof! He put 4 ice cubes in a glass, poured a double and told me to finish it as the last cube melted... the stuff knocked my socks off.
I am curious if any OC connesieurs have experience with this.
Like I said, I’m not really a scotch guy, but I thought this stuff was really good. I bought a bottle at the liquor store... $84.

Still working on getting used to Scotch.

Been trying Glenfiddich last few times out, not bad, just looking for the best tasting Scotches.

jmog;1878086 wrote:Still working on getting used to Scotch.

Been trying Glenfiddich last few times out, not bad, just looking for the best tasting Scotches.

The "Glens" are a pretty safe starting point. Glenfiddich, Glenlivet, and Glenmorangie are all fairly solid. They're not knock-your-socks-off good, but they're good enough to give you an intro to Scotch.

My favorite (Oban 14) is my favorite precisely because I think it balances the two major elements of single-malt Scotch: richness and peat. If you're really trying to get a full sense of Scotch, I'd recommend going with one of the ones that balance those things well. In addition to Oban 14-Year, Clynelish 14-Year and Glendullan 12-Year are also good balances.