Modern Vespa

I'd say it's one of the most consistent on the market, possible the most consistent. They seem to have their process nailed down tight. The fact that they can keep turning out single-barrel editions that taste the same from bottle to bottle, from year to year -- that's impressive. I have! I've even ridden through on a scooter on several occasions!

Both of my daughters graduated from Humboldt State University.

Thanks. I started drinking Four Roses while living in KY very near the Bourbon Trail. That's when I started regular bourbon drinking. Cool to visit all the distilleries.

Great story. Unfortunately I have not been to Arcarta. Did live in SoCal twice.

Dooglas,

Your Dad was a excellent marketing man. If the same, I kind of miss
those old barbershops. A manly place indeed with copies of Field and Stream
and other Hunting magazines. The Barbers were the local town
philosophers expounding on all topics in a cigar smoke and Old Spice
scented arena.

Ladies and girls went to the beauty shop which many times was
right next door.

Like public telephone booths, gone with the wind.

Your Dad was special.

Bob Copeland

This morning (it's evening in Thailand and a few other places) I'm having Amazon's Solimo brand dark roast coffee (it's very cheap and surprisingly good) with a little cream, Equal and cinnamon chucked in for good measure.

Drinking from my handcrafted New Zealand red clay tea mug znomit bought me for Talk Like a Pirate Day back in '96.

It's good to have friends.

You know, I know a thing or two about Talk Like a Pirate Day, and I'd say you're trying to pull one over on the unsuspecting here.

Shiver me timbers! Damned typos.

I would never, I repeat NEVER, try to hoodwink, or hornswoggle (as the case may be) anyone from counter-clockwise toilet flush land.

Like seeing some 4 Roses love.

Once we get passed summer we switch from GnTs as our preferred cocktail to whiskey drinks. This year it has been 4 Roses, Averno, a splash of soda, and a good cherry garnish.

Highly recommend the Averno if you are a fan of amaros.

When life gives you lemons…

Ahoy!
That thar mug be cursed if not used for grog!

I've been sipping some this single malt this afternoon. It appeared under the Christmas tree on Sunday morning. A smooth sipping scotch if ever there was one. Double aged for 12 years in bourbon and sherry casks.

Had a bottle or two of that a few years back. Excellent!

That is a lot of lemons there, Patrick.

It must be Friday.

Jess,

You are the Martini man. What a great photo.

I am sitting here having a good cigar and Brandy.

Life is good.

Bob Copeland

I've got a bag full of organic lemons and need to decide between making that lemon rosemary gin mentioned in the martini thread or limoncello as I also have fresh rosemary. Instead of whisky sours it would be lemon curd for puff pastry tarts or Vicksburg Lemonade.probably the lemon curd as I made a pitcher of Vicksburg Lemonade for the Orange Bowl gathering this evening.

Or you can make lemon wine. I have a new batch nearing the end of the initial fermentation. We have an Italian store close by that always has lemons on sale. I have two vintages on the racks right now. We try to never be without it. I make it to 12-13 alc. I slightly sweeten it on the backend before the final racking. It does require some equipment but it's a fun hobby.

Bob

Any special needs to get the lemon juice to ferment? (sugar, PH, yeast type...)

Yep. I made my own recipe a few years ago. I make very small batches of lemon- two gallons at a time. I'll post the recipe here or pm you if you'd like it. I use Lalvin 1118 wine yeast. 1116 is better for fruit wines but is inconsistent in actually starting fermentation. I use bananas and raisins for body etc. It takes about 4 lbs of sugar to get to the desired alcohol content. I also make orange wine from fruit too. I have a 3 gallon carboy of that aging right now. Pineapple is another. I mess with these in addition to my grape varieties. My wife has been on me to make tea wine again. We did two batches a couple years ago, one with cinnamon sticks in the secondary and one without. Tomorrow is a bottling day for one of my Chilean reds. ALWAYS a fun time!

Bob

I'd be very interested in your recipe. Here or PM would be great.

I have some 1118 on hand as that's what I used for peach and fig wines I made. Later today I'll be racking the sauvignon blanc.

Just finishing bottling. I'll post the recipe tomorrow. I'll walk you through if you want to try it.
Happy New year!!!!

Bob

Happy New Year, indeed!

Very nice!

Phaskins,

That is the best picture ever. You captured that life is good.

Happy New Year.

Bob Copeland

Happy New Year, y'all!

A rigged Feuerzangenbowle.

Interesting! I admit I had not heard of this and had to look it up.

Who doesn't like alcohol and fire?

...or rum

As promised, here's the recipe for lemon wine. If anyone wants to try it I can provide the entire process- this is just the recipe.

I've made this about 6-7 times with great results.

Lemon wine- makes 2 gallons

4lbs of lemons - approximately 15 nice size lemons
Zest of 3-4 of these lemons
7.5 oz of Golden raisins - or about 1/2 box- they're making the weight smaller now.
5 large bananas- 2 in the must and 3 in boiling water
1 Lalvin 1118 wine yeast

1/16 tsp sulfite

1 tsp wine tannin
1 tsp yeast nutrient
1 tsp pectic enzyme
Approximately 4 lbs sugar- 1 bag
Boiling water to make 2 gallons

There you have to ingredients. The process is a bit involved but nothing a home winemaker can't handle. This takes about 7 days in the primary before it is strained and racked into the secondary. After about 4-6 weeks it is ready to be sweetened and racked again. It is ready for bottling a couple weeks after that. Stays clear and highly drinkable for at least a year- that's the longest one ever survived in my house....

Any questions or thoughts- just ask!

Bob

Last night it was a Manhattan Love Story.

Guzzi,

I pushed it to three brandy/sevens last night. Full disclosure:
My glass is a 12 ounce clear plastic thermos that prevents
the ice from melting. Oh yah, also sipping Liquor on the side.

Then a nice stumble off to bed.

Bob Copland

Thanks Jess. And I love a good anejo!

A tasty hazy IPA from Ology in Tallahassee.

When I needed a caffeine boost in the mornings, I used to drink Bang energy drinks, or Red Bull, or other energy drinks.

Then I noticed that I could feel physical differences during/after drinking them that I wasn't happy about (increased heart rate, jitteriness, etc.). So I stopped. I know Mtn Dew has a comparatively higher caffeine content than other soft drinks, but it's much lower than the energy drinks. I tend to stick to Diet Dr Pepper or Coke Zero now, unless I know it's going to be a rough day.

And I can't stand coffee.

----

Speaking of Stout, I have a coworker who homebrews on the regular. He generally has 2 kegs of homebrew in his fridge, and 1-3 others in process. For Christmas this year, he brewed a Peppermint Chocolate Stout and bottled it so he could give it out as gifts. He gave me one on our last day at work before the Holiday break (12/21), with instructions to wait until at least the 24th to drink it (to ensure full carbonation).

Due to being forgetful, I wasn't able to drink it until NYE.

After pouring into the glass, I was able to smell a light aroma of peppermint. Not overpowering, and I had to get my nose right up to the glass to smell it. The taste was mainly peppermint, but not overpoweringly so. The chocolate was just a hint. It was very easy to drink, even at 9/9% ABV. I had the whole bottle myself (wife didn't want a taste), but didn't feel the least bit tipsy afterwards. It did take me a couple of hours to enjoy it, so that might have helped.

Not tonight as it will take time to marure but started a batch of limoncello and one of Meyer lemon and rosemary gin. In a little while I'll juice the lemons to make lemon curd for pastries.

Local lager

znomit,

That view is to die for. I would enjoy any brew/drink
you put out to enjoy that view with you.

Life is good. A little taste can enhance it. After a brandy and
a fine cigar, I can feel euphoric - but I don't have that great view.

Oh well. maybe two brandies will move me past missing the view!
I'll practice tonight.

Bob Copeland
Thanks for the post.

After a root canal today I've poured a shot of the newly decanted Rosemary and Myer Lemin Gin.

Long weekend here so Sundays Scootering/gardening/scooter fettling/wood wrangling followed up by a couple of home-brews and finishing with some Jamesons IPA edition.
Almost enough booze to make Cunk on Earth sensible.
Almost.

So, I can't begin to imagine what IPA whiskey is flavor wise. All I read about it didn't help much. What's it like?