Her name is Gladys and she a kind gho- ooooh
Screwball. Does that count as a spirit?
this post was submitted on 22 Dec 2023
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Jumex.
The straight up instant refreshment of chugging a jumex after I get off work is far more pleasing than alcohol IMO.
There have been a few people mentooning not drinking alcohol, so perhaps the next thread will be about "what is the must unusual non alcoholic ingredient in your home bar?"
Zwack Unicum from Hungary and 58% Kaoling sorghum liquor from Taiwan. The Kaoling can melt the bottom of plastic cups.
Had a bottle of fermented mare's milk Kumis gifted from Kazakhstan, but it tasted like rancid cheese. Didn't want to risk keeping it around once the bottle had been opened.
I just got a bottle of malort. Yes. It's vile. Bitter, herbal, barely sweet, acrid, astringent.... It's bad.
I have a whiskey aged on chestnut. It's very good. Different than all the oak whiskey out there. A little earthier?
I have a bottle of aquardiente. It's kind of a minty drink. Not good or bad persay.
Ouzo and absinthe are pretty typical I guess. Rhubarb liqueur and I'm not sure what to do with it.
I have a 5000 yo former prince of some whacky kingdom I can’t pronounce. His head is partly caved-in but he’s generally cheerful despite his gruesome cause of death. He lives (haunts?) in the sink but comes out to scare the dog and MIL. Classic white robe type deal but older than the usual ghosts I encounter.
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The spirit of Christmas future.
A jar of what I've been told is legitimate moonshine from Popcorn Sutton
A bottle of Sam Adams Utopia
It's like a punch in the face. We bought 2 bottles, passed one around on my wedding night and most people hated it, it's so strong, we didn't even finish it. I ended up giving that one to a buddy, and I still have the other bottle, but I haven't found a reason to crack it open yet.
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Just finished off a bottle of chartreuse.
Now it would be sacrificio, a type of mezcal.
Most unique I've had might be Zirbenz stone pine liqueur.
I was gonna say chartreuse isn't that exotic but then I remembered I'm French and it might be, when you're not.
A handle of tequila with cacao nibs added. I do infusions, and this was a failed experiment. Should have tried it in a mason jar.
Though it usually works out well. I have a bottle of premium Costco vodka with two anise stars and some simple syrup added. It's like a homemade ouzo and delightfully sippable for $18 a handle. I also have slices of pear in another bottle, and it's yummy. And a mason jar of bourbon with black peppercorns, which I like to splash into an Old Fashioned.
Hot tip: Buying flavored liquor is expensive and never as good as infusing it yourself.
Have you tried it with Sichuan peppercorns? I hear it's really different.
You should post this in [email protected] too.
There are a couple of things I have to order online, that aren't in the shop here but I like - Heirloom Pineapple Amaro is one. I do make liqueurs so those I guess are the rarest. Like someone else in this thread, I tried infusing cocoa nibs, but in whiskey and it was similarly awful.
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It's not particularly rare but the we have a spiced rum called Kilo Kai. It's mostly sold near Chicago.
We've had a consistent supply from visiting family members over the last few years.
Spirits of my dead balkan grandmothers and some decent greenery. Alcohol is for losers.
Noted.