Whisky

Water Cooler
#101

I don’t have any recipes specifically for whisky, but I have a great eggnog recipe that uses rum, brandy, whisk_ e _y, or rye. Would you like that?

#102

I just ordered Batch 6 as well.

#103

enjoyed some Makers Mark mixed w/ a bit of ginger beer on the rocks last night while catching up with some of the last season of Always Sunny.

#104

Yes please…

#105

laphroig 10 is garbage . Go 18 or higher fool

#106

That sounds amazing! I’m stealing that…(switch out Makers for Bulleit and Always Sunny for Drunk History)

#107

Laphroaig is alright, I’m far from sophisticated like you educated whisky drinkers, but Lagavulin is probably a better introductory Islay. Btw, are there any smoked bourbons? Feel that is an untapped concept…

#108

It’s not “smoked”… it is the peat burned in the drying of the grains is what gives it the “smoky” flavor. So, unless you find a peat bog in Kentucky… no smoky bourbon!

#109

for peats sake, K …

#110

Hey now. Potato Potahto. You could still smoke it. Hickory smoked bourbon…I bet ACE wants some.

#111

Actually it does exist. http://whiskyadvocate.com/2015/06/25/smoked-americans/. Not sure who would care to try it. American whiskey is more of a mixer drink for me when i’m craving something sweet that can be paced quicker. I’ve yet to find any American whiskey that can woo my palate in the same fashion a Scotch Whisky can (literally makes me smile to taste it, think Ron Swanson smirk). Bourbon is made from corn so it is naturally very sweet which is basically the opposite of what I look for in my straight up whisky drinking experience. Although Rye whiskey is a bit spicier than the predominately corn varieties it still does little for me.

#112

If it’s not Scottish… it’s CRAP

#113

i cant afford that shit man…where do you buy your booze?

#114

Don’t mind him. The 10 year old and Quarter Cask are just fine. I actually prefer the younger Laphroaigs, you get up to the Triple and the 18 and you might as well be buying Ardbeg or Lagavulin.

#115

pour yourself a glass of neat whisky and start cooking brah. that’s the only recipe involving whisky that you should know

#116

How else do you cook?

#117

the only exception to this rule would be smoked ham glazed with maple syrup, dijon mustard, and whisky. Thats what I use Jack Daniels for.

#118

Jack Daniels on the rocks.

Proud pleb when it comes to whisky.

#119

I’m not S2K but I have one that works with just about any liquor you want. In Greece we call it “Saganaki”.

  1. make an egg wash by scrambling 3-4 eggs with 1 tablespoon of milk

  2. Take some cheese (preferably kasseri) and dip it into some egg wash.

  3. Now cover the cheese with flour

  4. In a frying pan with a little olive oil, fry the cheese until it’s golden brown on both sides.

  5. Pour whisky on the cheese and light it on fire with a match. Be very careful when doing this because the flame will be several feet high when you initially light it

  6. Squeeze a lemon over the flame to put it out

Kali orexi (bon appetit)

#120

https://www.youtube.com/watch?v=qdXaQR2eez4

^Excellent centuries old family recipe involving whisky.