Ronin
Gun Slinging Outlaw
- Joined
- May 8, 2017
- Messages
- 1,702
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Remember OE, its the Tiger!Some malt liquor will cure that right up.
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Remember OE, its the Tiger!Some malt liquor will cure that right up.
I prefer Colt 45. Works every time.
Now dont you going ruining that scotch putting ice in it
I prefer Colt 45. Works every time.
Never had a chilcano de pisco at a bar, (or if I did, I wasn't noticing much by that time anymore,) but it sounds like a simple drink: Lime and soda with pisco.
My recommendation is using an Italia style Pisco, because it will have a more fragrant complex body. The soda might open it up more. And the lime might compliment the brandy-like overtones.
Quebranta is best for shots as it is very strong, less flavor, more numbing goodness. Achelado ('mix') is a mix of Italia and Quebranta, which also might be good with this drink. If the lime and soda end up overwhelming an Italia Pisco, an Achelado will still have fragrance and kick without worrying about pulling too hard in either savoring or shots direction.
... I miss my days of hard living.
I haven't made a chilcano or remember drinking it. My uncle did a variant of a cuba libre with pisco, Canada Dry ginger ale, and limón peruano... oh, hey! Well don't I feel foolish! That's just like the chilcano de pisco!
Personally there's little substitute to limón peruano. The closest you can get is using a key lime and then mix it with a meyer's lemon, almost 1:1. Both of those citrus fruits are milder than the standard available in USA, and mixing together suggest the complex flavor profile of the Peruvian Lime, (called limón, "lemon," to mess with people I suppose).
As for other sodas, dunno? USA is the land of too much soda, from domestic everything, to craft soda & imports. Y'know, trying Fresca (grapefruit soda) might be worth an experiment. However, i'd be tempted to just use seltzer and various fruit juices.
Being in Brazil I think your greatest advantage is all your awesome, exotic fruits. How easy is it to get low or no-sodium seltzer, or make your own, over there? Then you can do kick ass infusions with various fruit juice kickers. Mmmm, maracuyá passion fruit seltzer infusion with a squeeze of lime sounds like it'd turn any pisco into awesome! Or it could all end up tasting like fruity wine coolers ... which I hear brings all the girls to the yard!
Oooh! Have you tried a Gimlet? It's pretty much just gin & lemon juice (sometimes a spot of soda). That's actually worth trying for a floral Italia Pisco.
I'd totally experiment with all those alcohols (especially those scotches ) and see what sort of Fruity "Boozy Lemonades" I could come up with. Granted save the sippin' stuff for last, the gut rot and candy cordials go first. Have you considered a membrillo (quince) blend with a touch of cinnamon and clove with lemon juice? That might taste like drinking spiked applesauce! (Or taste like ass, I honestly don't know. )
Gin, grapefruit juice, and a hint of tobasco.
In college that was the mandatory first drink upon turning 21. I don't believe I have ever had it other than on a day a friend turned 21.Tequila and Tabasco. Only way to go.
So, who’s into sipping (as opposed to mixing) rum?
Cooking up some tilapia, battered with garlic and other herbs, with a side of blond potatoes sliced into soet of Greek-style fries seasoned with paprika, onion, and garlic. Gonna go well with a nice dry shiraz.
I can think of a bunch of stuff that can be made with thatBut basically until the next grocery trip I'm figuring out what I can make from eggs, porkchops, cheese, salami, black olives, onion, garlic, tomatoes, potatoes, what have you.
That's porkchops with one badass omelette.But basically until the next grocery trip I'm figuring out what I can make from eggs, porkchops, cheese, salami, black olives, onion, garlic, tomatoes, potatoes, what have you.
Well, I pair whatever I have the fixings to make until I can get to the store. Plus tradition be damned, I prefer a dry red wine with anything. Pretty much the same as my preference for dry Italian cheeses. But basically until the next grocery trip I'm figuring out what I can make from eggs, porkchops, cheese, salami, black olives, onion, garlic, tomatoes, potatoes, what have you. Only wine in the house right now that we can drink is the shiraz as the rest is reserved for Easter dinner tomorrow. Gonna be a smoked ham with a sweet glaze.
Oh my gosh that stuff was horrible. MD 20/20 was MUCH better and just as cheap!I prefer Colt 45. Works every time.
I am intrigued by your ideas and wish to subscribe to your magazine. BTW, you had me at "dinner".Hosting a dinner party for my housemates.
Balsamic maple marinaded pork chops.
Maple, bacon and walnut mashed yams
Pork-flavored broccoli
I started marinading the chops, and I candied the bacon and walnuts (in the maple syrup) on Wednesday. Occurred to me belatedly that letting the pork and veggies marinade in the oil and vinegar I was going to stir-fry them in would enhance the flavor... so I only did that a couple of hours ago.
I am intrigued by your ideas and wish to subscribe to your magazine. BTW, you had me at "dinner".
Absolutely nothing came out right, and I'm fucking pissed.
All of the guests loved the food, but they would have loved it so much more if it had been right.
Needed to double the maple syrup in the pork marinade, use less liquid in the yams-- they came out loose-- and the vinegar on the vegetables was just unnecessary.
All of the guests loved the food
So, who’s into sipping (as opposed to mixing) rum?