Let's Enjoy Alcoholic Drinks - with Keishiro

I Keishiro like to talk about Japanese shochu, Japanese sake, Scotch whisky, Bourbon, wine etc etc.
I'm mostly sake / shochu fighter and I also get into southern Japanese shochu created with sweet potato, malt, or malted rice, which is an odd combination that has lead to a lot of personal cocktails, I also like to experiment with Vodka etc.



This is fantastic single cask sweet potato-based shochu created in Satsuma Muso Factory. Sweet, smooth, deep flavour and taste, not so alcoholic for 37% ABV ... splendid stuff indeed.

My absolute favourite for this year is French Raynal XO 15 yrs old :

Edited by snobb - 24 Jun 2012 at 7:41am

Haven't been drinking a lot lately. Last couple times I drank I had Bud Light and before that, I was drinking mixed drinks, mostly rum and ginger ale.

Looks good, I've never cared much for American beer, tend to prefer beer from Europe, Asia or Mexico.

js wrote: Looks good, I've never cared much for American beer, tend to prefer beer from Europe, Asia or Mexico. There is a dark sweet beer I had in Holland called something like Big Braun, I've seen it in books, it may be common in Holland, but you can't ever get it here.

I'm a big  wine fan... preferrably French or Chilean... Mostly red, but white wine is slowly increasing in my consumption

Sean Trane wrote: js wrote: You can usually find Amstel in the big cities in the US, as well as some other brands from Holland.   Generally Heineken and Amstel beers you find in the US are brewed in North America, suited to US and Canadian tastes... Just like for those German beers like Lowenbrau and others

Brian's Frozen Cosmopolitan
  I created this one after having had a standard cosmopolitan for the first time and loving it. Also, tequila prices were going up and my soon to be wife and I were frozen margarita freaks.
 
12 oz. Can   Frozen Cranberry Juice Cocktail.  
18 oz.    Vodka  
9 oz.    Orange Liquer, 80 proof  
8 oz.    Lime Juice  
  
 
 
1 Combine all ingredients.
2 Divide into thirds and freeze thouroughly.
3 Put single batch into a blender full of ice.
4 Rizz and enjoy.
 
 
Yield: 3 blender batches
 
 Cooking Tips
3 cans cranberry juice cocktail, 1.75 liter bottle vodka, 1 liter bottle of orange liquer, and of course 24 oz. lime juice are sufficient for a triple of the recepie (nine batches).
Mix the triple batch in a cleaned empty two liter plastic bottle then divide into three 16 oz. bottles for freezing.
Fresh squeezed lime juice is the best.
 

 Brian's Frozen Mai Tai
  I created this one after having had some good ones on honeymoon in Hawaii. It is based on Trader Vic's Original Mai Tai recipie.
 
11 oz.    Light Rum  
11 oz.    Gold Rum  
11 oz.    Dark Rum  
5 oz.    Orange Liquer, 60 proof  
5 oz.    Orgeat Syrup  
5 oz.    Lime Juice  
  
 
 
1 Combine all ingredients.
2 Divide into thirds and freeze thouroughly.
3 Put single batch into a blender full of ice.
4 Rizz and enjoy.
 
 
Servings: 6
Yield: 3 blender batches
 
 Cooking Tips
1 liter bottle of each of the rums, 1/2 liter bottle of orange liquer, and of course 15 oz. of lime juice are sufficient for a triple of the recipe (nine batches). Orgeat syrup is usually sold in liters.
Mix the triple batch in a cleaned empty two liter plastic bottle then divide into three 16 oz. bottles for freezing.
Fresh squeezed lime juice is the best.
 
 

js wrote: Sean Trane wrote: js wrote: You can usually find Amstel in the big cities in the US, as well as some other brands from Holland.   Generally Heineken and Amstel beers you find in the US are brewed in North America, suited to US and Canadian tastes... Just like for those German beers like Lowenbrau and others In some US cities, San Francisco for example, you can get the real imports and not just the crappy US version.

Kegger!!!