Text 30620, 80 rader
Skriven 2009-11-01 18:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: whisky not whiskey [g]
==============================
        
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Whisky on (Antarctic) ice
 
 JW> CAPE ROYDS, Antarctica:

 DS> The 12-year-old in me LOLed at that placename.  

Then you will like the fact that Royds is also the name of a famous
law firm in London, England.
 
 DS> Protected from consumption by the expense of getting there to
 DS> retrieve it, and from the ravages of time by the elements.

As well it is in a protected site, off limits to tourists, and soon
to be moved to a museum along with the rest of the stores and
artifacts.

 DS> What a glorious and romantic tale, eh?

I thought so.

 JW> So what will century-old, Antarctic-iced Scotch taste like?

 DS> Couple of thoughts:  

 DS> I bet it would taste okay. I doubt that it would be a spectacular
 DS> drink because no liquor "ages" after bottling

That's what the scientists say but I read an article about a chap
who bought a mixed case of really old bourbons at auction and threw
a party. Everyone swore the spirits tasted better but then the
testing was very subjective and coloured by nostalgia. And they were
all quite drunk. And the article was published in Modern Drunkard
Magazine. So you are probably right. [g]

 DS> Also, I sold that 80-year-old bottle I found for a grand. I can only
 DS> imagine what a bottle of that historically significant Scotch would be
 DS> worth to a collector...let alone a whole case, in the original crate.

A crate? On the open market. Hundreds of thousand I would imagine.
That clown who paid $35M to go into space could easily go $1M for
whisky like that.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dave Wondrich's Tombstone Cocktail
 Categories: Alcohol, Beverages
      Yield: 1 servings

      2 oz Rye whiskey, or spicy
    Bourbon such as Bulleit
      1 ts Demerara simple syrup
    (combine
      2    Parts sugar in the raw to
      1    Part water)
      2 ds Angostura bitters
    Lemon peel for garnish

  Combine the whiskey, syrup, and bitters in a shaker with cracked
  ice. Shake well for 8-10 seconds, and strain into a chilled
  cocktail glass. Garnish with lemon peel.

  Adapted from Imbibe! by Dave Wondrich

  From: Http://Thepauperedchef.Com

MMMMM

Cheers

YK Jim


... Clowns are unpredictable and whiskey sometimes makes them volatile.

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