Prijemneho Slvestra preju a at chutna i v pristim roce!

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Ten Black Grouse asi prubnu, už jsem taky slyšel, že stojí za to.

???: řekl bych tak někde uprostřed. Black Grouse je nakouřená dost, Famous Grouse méně a Snow Grouse vůbec. Ta Famouska se míchá z mladších Highland Parku, Macallanu a nějakých dalších. Nevím na kolik je to jen marketingový příběh, ale ta chuť je dost podobná. Ten Dun Bheagan jsem neměl, tak netuším, jestli víc nebo míň.

PINGVINS: Jj, ze jde o dobrej blend jsem slysel uz vickrat, za tu cenu. Je to kouř, nebo vubec ani co by se za nehet veslo?

Z kouřovejch tehle kategorie me docela bavi blendovanej Dun Bheagan... V baru si ho davam na rozjezd pri splhani na Olymp.

???: V této cenové kategorii podle mne nejlepší blend.

ZOIDBERG: je trochu víc nakouřený. Trochu mi připomíná Highland Park 12, ikdyž ta je o dost jemnější

PINGVINS: Výtečná tulamórka! :)

Mne by zas zajimalo, jakej je ten Famous grouse na vsedni popijeni.

PINGVINS: Jaký je ten Black Grouse?

musím se po vánocích pochlubit, sbírka v kanclu se rozrostla


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???: Do standardní whisky sour bílek nepatří! Výňatek z Imbibe od Wondriche:

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ONE WINE GLASS [2 OZ] OF [SPIRITS]
HALF WINE GLASS [1 OZ] OF WATER
ONE TABLESPOONFUL OF SUGAR
HALF OF A LEMON
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Squeeze a portion of the lemon into the tumbler, which should be a quarter full of ice, and rub the lemon on the rim of the glass. Stir with a spoon. . . . In the manufacture of fixes and sours a small bar-glass or ordinary tumbler is employed.
SOURCE: STEWARD & BARKEEPER’S MANUAL, 1869 (COMPOSITE)

NOTES ON INGREDIENTS: By the 1880s, 1 tablespoonful of sugar was considered excessive, and the amount was reduced by half to two-thirds, and indeed 1 teaspoon or 11/2 teaspoons is sufficient; I will not dictate as this is a personal matter. The water, included at the beginning to help the sugar dissolve, was soon replaced by a squirt of seltzer which, once bartenders switched to syrup for sweetening (use 1 to 2 teaspoons of gum), migrated to the top of the drink. The canonical Sour spirits were brandy (the early favorite), Holland gin, applejack (this made for a “Jersey Sour”), bourbon (generally, but not always favored over rye - a New York Sour, for instance, calls for rye), and Santa Cruz rum (these last two being the latter-day favorites). The 1887 edition of Thomas’s book adds a dash of curacao.
For an Egg Sour, use 1 ounce each of brandy and curacao for the spirits and add a whole egg. In 1922, the great Anglo-Belgian (shades of Hercule Poirot!) bartender Robert Vermiere suggested that “a few drops of white of egg improve all Sours.” This, the European school of Sour-making, was the one that recolonized America after Prohibition, and the Sour with a head on it was a standard specialty of FDR-era Cocktail lounges. (It should be pointed out, however, that as early as 1904 the Chicago Tribune was talking about an artificial, presweetened “acid and white of egg mixture” that was sold to bars by the gallon; but it was never considered good form to use such a thing.)

NOTES ON EXECUTION: For a midcentury Sour, begin by squeezing the lemon into a small bar-glass, add the sugar and water, stir, then finish with spirits and ice. Done. The claret, always a nice touch, is best applied with a dasher top. Failing that, careful pouring from a jigger (use about 1/2 ounce) over the back of a spoon will do. The idea is to have a “pleasant-looking, red-headed drink” as the Chicago Tribune observed in 1883.
For one of the advanced sours of the 1880s, use syrup and shake everything but the float, if using one (and don’t forget the curacao!). Strain into a 4-or 5-ounce footed glass, add a healthy splash of seltzer if you like, float the float if you want that, and finish with a piece of pineapple, a couple of orange wedges, and a few berries.

Bar bych doporučil tento: http://www.bugsysbar.cz/ (bacha, maj tam čuráci nějakou reklamu, která začne mluvit, tj. vypnout zvuk než klikneš)