Liquors.......Ok which ones thrill you

Discussion in 'Pairing Food and Wine' started by shroomgirl, Sep 29, 2000.

  1. shroomgirl

    shroomgirl

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    Hmmmmmm Framboise, Chambord, Grand Mariner,
    even old Kaluha....which ones do you pour after a sumptious meal or sitting in front of the fire on a nippy evening.
     
  2. m brown

    m brown

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    single malt scotch
    aged taquilla
    grappa
    frambois
    cognac
    b&b
    camboard
    poir william
    burbon on shaved ice
     
  3. pete

    pete Moderator Staff Member

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    Bourbon is my number 1 choice!!
    Then there is (in no order):
    calvados
    B&B
    cognac
    creme de peche
    and a homemade liquor that I make consisting of great dark rum, sugar and 1/3 of a vanilla bean. I let that then age for up to 6 months before I start drinking.
     
  4. lobster

    lobster

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    Single malt scotch (my current favorites are Glenmorangie - both the 'straight' bottling and the one finished in port barrels)
    Cognac (the best I can afford - which varies, regrettably).
    All these are subject to the company I'm keeping at the time - like food, some things taste better depending on who you're sharing them with...
     
  5. shroomgirl

    shroomgirl

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    Any special bourbons? My all time fav is Makers Mark.....it's the Memphis college days throw back.
     
  6. isa

    isa

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    I rarely drink liqueur. But once in a while after a big meal I really enjoy a creme de menthe.


    For cooking I love Calvados, Poire William, Framboise and Grand Marnier.

    Hic!

    Sisi
     
  7. cape chef

    cape chef

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    Vintage port. period!!
    althought makers mark is the best bourbon
     
  8. pete

    pete Moderator Staff Member

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    How could I have forgotten Port!? I love port!!! Latest purchase was a Dow's '83'. Very good, not exceptional. Also just drank a 1963 Dow's. It was great!! As for bourbons, I do like Maker's Mark but really love Blanton's and Basil Hayden's. Although I haven't found a high-end bourbon I didn't like. I am thinking about going down to KY next spring and doing a bourbon tour. Maybe even get over to TN to see Jack and George Dickel.
     
  9. momoreg

    momoreg

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    pete,
    that vanilla bean rum sounds dee-licious!
     
  10. shroomgirl

    shroomgirl

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    Not too far off the subject...have you ever used bourbon barrels to smoke meat (pork particularly).....if so how was it?
     
  11. katherine

    katherine

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    Icy limoncello!
     
  12. pete

    pete Moderator Staff Member

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    The only boubon barrels I have used for smoking are the jack Daniel's charcoal. Don't think that it gave it that much flavor. A better way to add that bourbon flavor is to soak your own chips in bourbon instead of water before you put them in the smoker. Also use bourbon in your marinade.
     
  13. shroomgirl

    shroomgirl

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    AAAAAAAAAA what a way to use good bourbon
    I gather you use a more reasonable variety than I do. I pretty much stick wiht Makers Mark for everything I do...apple crisp to sauces, but soaking wood chips noooo can't go there.
     
  14. pete

    pete Moderator Staff Member

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    LOL

    No I use Jim or Jack for soaking wood chips (yes-I know Jack isn't a bourbon but close enough).
     
  15. lynne

    lynne

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    In front of the fire? Drambuie; so satisfying.
     
  16. david jones

    david jones

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    Frangelico as a liqueur, but how about a good single malt scotch, or a port (even medium priced).
     
  17. cape chef

    cape chef

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    I am also a lover of port
    55/63/70/77 anything! and I'm in heaven
    Althought Fonsceca would be my first choice with taylor a close second [​IMG]
     
  18. nicko

    nicko Founder of Cheftalk.com Staff Member

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    I have been a long time fan of ports ever since I became a chef. Being Greek though I have a place in my heart for Metaxa, seven star.
     
  19. live_to_cook

    live_to_cook

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    Regarding Metaxa -- what's the difference between five star and seven star? Is it just the years/smoothness, like 12 year Glenlivet and 18?
     
  20. kc

    kc

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    A little Kahlua drizzled on Ben & Jerry's
    White Russian ice cream
    Homemade Frangelico ice cream
    Bailey's Irish Cream cheesecake