Tags: pisco


Bar upgrades

So, PX last night kicked mucho ass.  We spent 5 hours there, getting there at 9 PM (despite our 9:45 reservation) and closing it out.  I can't get over how great it was, and how much fun we had.  I believe tmfiii will have more on it...I might do a Four Letter Gourmand or something on it, too.

Inspired today, out I went.  I hit the liquor store and picked up some Maccu Pisco (actually, had to go to a second one for that since it somehow got left off my order), some Calvados, Bols Sloe Gin, and some other stuff.  Then it was to Total Wine where I got Cinzano sweet vermouth, Dubonnet red, and some other stuff.  Then off to tmfiii's house to give him his Christmas present (what's left of it) and to get mine.

Hey, I'm an intoxocologist!

My first boston shaker, plus a lemon/lime squeezer and some other things.

So while Cathy made cupcakes...

i did a couple of things.

I finished reading Imbibe! the other day, so I decided to make some horseradish infused vodka.

I used the vodka that was suggested but man, slicing up horseradish is a pain in the ass if you haven't done it before.

Now we let that sit for a "turn of the Earth" or so in a dark place.  Such as my closet.

Whew!  Hard work.  I need a drink!

A Pisco sour?  Don't mind if I do!  They were good last night!

Mmmmmm, tasty.  Yes, I drank both of them, Cathy didn't want one.

Pisco Sour
2 ounces Pisco
1 ounce lime juice
1/4 ounce simple syrup
1/2 egg white
1 dash Angostura (as a garnish)

I, of course, made two thanks to the egg white.

But I need something else.

Hey, it's a chance to use two of my new things - an Ante!

1 1/4 ounce Calvados
1/2 ounce Dubonnet
1/4 ounce Cointreau
1 dash Angostura

Interesting drink.  It still tastes strongly of Calvados, but it's metered by the Cointreau and Dubonnet.  I like it!

Now it's off to Thai food, which means a Dogfish Head 90 Minute IPA.  If I make more drinks later, I'll maybe post more...