Log Date

A whiskey adventure for you and me.

  1. Old-fashioned Hyperlink

    "Jarosz’s team offers an intriguing glimpse at how an alcoholic buzz prompts intuitive insights into problems that require searching pre-existing knowledge, says psychologist Mark Beeman of Northwestern University in Evanston, Ill. Further studies with intoxicated volunteers should employ complex problems that require information gathering and recognition of novel patterns, key features of many real-life problems, Beeman suggests.

    Intoxication may aid verbal creativity partly by lowering the ability to control one’s thoughts, comments psychologist J. Scott Saults of the University of Missouri in Columbia. He and his colleagues have found that alcohol reduces recall of sequences of sounds and images but leaves working memory unaffected.

    Saults’ team has also reported that intoxicated individuals become less afraid to make mistakes, another possible creativity booster.”

  2. Old-fashioned Hyperlink

    Modern Drunkard had compiled a list of “The 86 Rules of Boozing.” While some of them are a bit of antiquated bullshit (really fellas, let’s ease up on the “nancy boy” rhetoric and declaring some drinks “girly,” come on now) but many are still worth rehashing: 

    2. Always toast before doing a shot.

    5. Buying someone a drink is five times better than a handshake.

    6. Buying a strange woman a drink is still cool. Buying all her drinks is dumb.

    7. Never borrow more than one cigarette from the same person in one night.

    8. When the bartender is slammed, resist the powerful urge to order a slightly-dirty, very-dry, in-and-out, super-chilled half-and-half martini with a lemon twist. Limit orders to beer, straight shots and two-part cocktails.

    9. Get the bartender’s attention with eye contact and a smile.

    10. Do not make eye contact with the bartender if you do not want a drink.

    11. Unacceptable things to say after doing a shot: Great, now I’m going to get drunk. I hate shots. It’s coming back up.

    28. If you can’t afford to tip, you can’t afford to drink in a bar. Go to the liquor store.

    29. If you owe someone twenty dollars or less, you may pay them back in beer.

    32. You can have a shot of your roommates’ hard liquor only if the cap has been cracked and the bottle goes for less than $25.

    34. If you bring Old Milwaukee to a party, you must drink at least two cans before you start drinking the imported beer in the fridge.

    37. Try one new drink each week.

    41. Anyone on stage or behind a bar is fifty percent better looking.

    49. If you do a shot, finish it. If you don’t plan to finish it, don’t accept it.

    50. Never brood in a dance bar. Never dance in a dive bar.

    54. Never lie in a bar. You may, however, grossly exaggerate and lean.

    55. If you think you might be slurring a little, then you are slurring a lot. If you think you are slurring a lot, then you are not speaking English.

    64. The people with the most money are rarely the best tippers.

    71. It’s acceptable, traditional in fact, to disappear during a night of hard drinking. You will appear mysterious and your friends will understand. If they even notice.

    72. Never argue your tab at the end of the night. Remember, you’re hammered and they’re sober. It’s akin to a precocious five-year-old arguing the super-string theory with a physicist. 99.9% of the time you’re wrong and either way you’re going to come off as a jackass.

    73. If you bring booze to a party, you must drink it or leave it.

    75. Beer makes you mellow, champagne makes you silly, wine makes you dramatic, tequila makes you felonious.

    79. If you are 86’d, do not return for at least three months. To come back sooner makes it appear no other bar wants you.

    80. Anyone with three or more drinks in his hands has the right of way.

    83. The bar clock moves twice as fast from midnight to last call.

    85. On the intimacy scale, sharing a quiet drink is between a handshake and a kiss.

    86. You will forget every one of these rules by your fifth drink.

  3. Still frame

    DETAILS: The World’s Best (and Strongest) New Cocktails »
StaggeracBase-spirit proof: 143The name says it all: NYC’s PDT supercharges the classic Sazerac cocktail with scary-strong George T. Stagg Kentucky bourbon, inflected with anise-based Peychaud’s bitters and absinthe.

    DETAILS: The World’s Best (and Strongest) New Cocktails »

    Base-spirit proof: 143
    The name says it all: NYC’s PDT supercharges the classic Sazerac cocktail with scary-strong George T. Stagg Kentucky bourbon, inflected with anise-based Peychaud’s bitters and absinthe.

  4. Old-fashioned Hyperlink

    A barrel of Jack: Arguably America’s most recognized whiskey, Jack Daniel’s is one of the few distilleries that allow you to buy by the barrel. A barrel of Jack will set you back anywhere between $9,000 and $12,000 (equivalent to some $40 or $50 per bottle), so you might want to split it with friends. Why no fixed price? Because it all depends on the ‘angels’ share,’ the term used to refer to the liquid that evaporates as the spirit ages.

    If you’re going invest in an entire barrel, you may as well splurge on a trip down to Lynchburg, Tennessee to select it. You’ll get to meet with Master Distiller Jeff Arnett, who will help you pick a barrel that best suits your taste. If you can’t make the trip, he’ll happily choose one for you. Once your barrel has been selected and bottled, you can expect to receive about 250 hand-bottled decanters, each displaying the individual barrel number it came from, the date it was bottled and a medallion proclaiming it yours. You also get to keep the actual barrel as a trophy.

    A barrel of bourbon: To buy a barrel of Four Roses bourbon, the first thing you’ll need is a licensed retailer to act as a middleman. (It’s the same deal with Jack Daniel’s and other distilleries that sell by the barrel.) Of course, the good folks at Four Roses can always help you find a local retail connection, if necessary. Master Distiller Jim Rutledge will help you hand pick your bottle, but only after much sampling. You’ll taste your way through more than a dozen pre-selected barrels that Jim sets aside before you arrive. (If you can’t make it to Kentucky, the distillery will send you samples.)

    Once you’ve narrowed it down to your favorite, simply sign your barrel and head home knowing that a ton of bourbon is headed your way. The bottles will arrive with a special label that identifies the bourbon as hand-picked and hand-bottled. You’ll also get the barrel, which you can use for anything from a side table to a badass planter.

  5. Writing on the coaster

    3 Old-School Bar Phrases Every Man Should Know // Details

    The Angelus Hour:
    "That time on Sunday afternoon…about four o’clock, when late hangovers from Saturday night come in one by one. They stay that way too, one by one. Each man makes himself into an island, standing in front of the bar, and everyone keeps a space on each side of him the way water is on the sides of islands. These hangovers feel too terrible to talk to each other for a couple of hours yet, anyway. Each of them keeps staring into the mirror in back of the bar and saying to himself, ‘Look at you, you’ll never amount to anything. You went to school and grew up and everything and now look at you, you’ll never amount to anything.’ Old veteran Third Avenue bartenders call this fighting the mirror, and they all think it is very bad for a man. The place is sad and quiet when a batch of hangovers are doing this, and so someone nicknamed this time of Sunday afternoon the Angelus."

    The Snake Is Out:
    "There’s a kind of medicine practiced by old veteran bartenders among old veteran drinkers along Third Avenue…perhaps it isn’t exactly medicine, but it’s medical observation, anyway. The ‘snake’ is an ordinary little vein, or maybe it is an artery, that runs along the left temple of a man’s head.…The bartender will say, but not for anyone else to hear, ‘I was just going to tell you the snake is out.’ It must be the blood pressure or something. Time and time again this happens, in a quiet way, and it seldom fails that it halts up the man that’s drinking—slows him up, anyway—when no amount of talk or lecturing could do it."

    Scratch Bum:
    "In this neighborhood, they call them scratch bums when they’ve got as far low as they could get and don’t even try any more to keep themselves without bugs on them. Therefore, scratch bums."

    (Source: details.com)

  6. Old-fashioned Hyperlink

    "Slow Drinks, Faster
    Everyone enjoys a fancy and complicated cocktail from time to time, but nothing kills a buzz quite like waiting 20 minutes for your beverage to be concocted. At last, considerate bartenders have devised clever ways to speed up the process. A few of our favorite tricks: serving batch cocktails like punch (at Cienfuegos in New York City), putting mixed drinks on tap (at Sanctuaria in St. Louis), pouring barrel-aged cocktails over ice (at Tigress Pub in Austin), bottling popular menu items before bar service begins (at Canon in Seattle), and storing bottled cocktails for individual customers (at Saxon & Parole in NYC). Soon, getting up to order a drink from the bar won’t take much longer than fixing it yourself—and you won’t have to wash any dishes afterward.”

  7. Old-fashioned Hyperlink

    What makes good bourbon?

    The clear short answer is the more time it ages in the wood. When bourbon comes off distilled, it’s as clear as water. The color, taste, the texture all comes for it working within the wood. It’s put in extreme temperatures—very cold, very hot. The molecules as it heats up expands it and it digs into the wood. When it’s cold, it contracts and comes out of the wood. The more time it goes in and out of the wood the more flavor it picks up, and the more color it has. The longer it sits in the wood, the more it is able to touch the wood. It is more refined.

  8. Writing on the coaster

    How to “Fix” a Drink: The Art of Correcting a Botched Cocktail // Details

    The single best way to fix a drink? Taste it throughout the process. “The very first tip I’d give to people is think like a chef,” says Simó. “A chef would never wait until food was plated before he tried it. Straw-taste a drink, especially as you get towards the end, and definitely before you add ice.”

    Start Cheap:
    "Build a drink with your cheapest ingredients first. If there’s any error, at least you’re not throwing everything out, like your expensive booze, just because you added too much citrus."

    Adjust for Ice:
    "Your dilution rate for a shaken, up drink needs to be perfect and it needs to be as cold as possible once it leaves the shaker. But if you’re going to do, say, a Manhattan on a rock, maybe you understir that a little. It can mellow out. You don’t want your drinks that start our really bright to get soupy on you. You would shake a Collins much shorter than you would shake a Southside."

    If It’s Too Weak:
    "This often happens with a highball, where you’ve poured too much soda water. Add a small amount of booze, say a half-ounce, or a little more. But remember, you already added two ounces of booze—you don’t want three or four ounces of alcohol in a highball. So add a little booze, but maybe add a little bit more sugar and a little bit more acid as well. An overly diluted drink will taste thin, which is what the sugar will correct, and it won’t taste very bright, which is what the citrus will correct. So if you add a little bit more of everything, it’ll correct it more than just adding more booze. At a summertime barbecue, if you have a bunch of boozy highballs with three or four ounces of liquor each, you’re going to fall off the deck."

    If It’s Too Strong or Too Dry:
    "Take an Old-Fashioned: If you don’t add enough sugar (or say you’re using a 1:1 ratio of sugar and water and you’re using a teaspoon), it’s probably not going to be enough. Sugar acts like butter. It enriches. It’s not so much about adding a lot of sweetness—sugar can help round out a sensation, gaining critical mouthfeel. Often with Daisys—margaritas, sidecars—when people make them with just booze, liqueur, and citrus, I find they are generally a little too dry. If you add a teaspoon of agave to your margarita, that’s going to give you a considerably better mouthfeel than just adding triple sec. Sometimes you can make adjustments when something tastes too boozy just by adding a very small amount of a sweetener, especially when it’s a rich sweetener, like a 2:1 ratio of syrup made with demerara, turbinado, maple, agave, or honey. It’s like adding a pat of butter to the saucepan right at the end; it just gives it this great body."

    If It’s Too Sweet:
    "If it’s a long or shaken drink, try adding a little more citrus. You can usually be a little more forgiving with that. But as I said, you’re better off starting a drink with the bare-minimum amount of sugar. If something is not sweet enough, you can always add a little bit more. But trying to fix "too sweet" often involves trying to fix two or three other elements and harmonize them that way, which is much, much harder. A lot of times in this case, unfortunately, once it’s gone, it’s kinda gone."

    If It’s Too Bitter:
    "Add a pinch of salt. Salt blunts bitterness on the palate. By adding a very small pinch of salt—I’m talking a few grains, because you can always add more—that’ll help with an overly bitter drink. Try this at home: Pour a little Campari in a glass and taste it. Then throw a little salt in it and taste it again. See how big a difference that makes?"

    (via Details blog

  9. Old-fashioned Hyperlink

    A map of where to find coveted bottles of Pappy Van Winkle nationwide this holiday season. 

  10. Old-fashioned Hyperlink

    Booker’s bourbon comes in a bottle that looks as if you might put wine in it. I had three glasses of it one evening on shaved ice and wondered why I was having such a good time. Then I checked the label and found that it was 126 proof. I had been fooled. Good bourbon will fool you. But then, if you need to erase the rough spots in an evening, there’s nothing better.

    Start a party out with bourbon instead of wine, and it’s a party sooner. I never go into a bar anymore or sit down at a restaurant without asking what bourbon they have.

    I’ve been to Kentucky; I know how beautiful the land is there, and I can taste the countryside in its bourbons. A beaker full of the warm South, indeed. Attempts to make bourbon outside of Kentucky rarely succeeded. “You’re allowed to make bourbon anywhere in the country, but if you want to sell it, you’d better make it in Kentucky,” says Ed O’Daniel, president of the Kentucky Distillers Association.