Had a interesting Negroni riff at Longman & Eagle last night which contained no Campari and no gin.

Negroni di Aquila (Aperol, Punt E Mes, Prosecco, Orange Zest)

Amazingly, I found the Aperol was hitting the traditional gin notes, bringing the citrus/botanicals while the Punt e Mes cuts through with the bitterness, like the Campari in a traditional Negroni. Finally, nice effervescence and a dry finish from the prosecco. This was an extremely refreshing and novel drink. Makes me really think about the composition of one of my favorite classics.

With dinner I had the Girardin Gueuze. I'm pretty new to this style of beer, and this bottling was overwhelmingly sour compared to others I've had. But, it nicely cut through the richness and stood up to the fatty/gamey dishes.

kl1191 wrote:Negroni di Aquila (Aperol, Punt E Mes, Prosecco, Orange Zest)

Amazingly, I found the Aperol was hitting the traditional gin notes, bringing the citrus/botanicals while the Punt e Mes cuts through with the bitterness, like the Campari in a traditional Negroni. Finally, nice effervescence and a dry finish from the prosecco. This was an extremely refreshing and novel drink. Makes me really think about the composition of one of my favorite classics.

As an upside or downside, depending on how you are looking at it, that is a pretty low alcohol cocktail (I think the Punt e Mes at 32 proof is the highest alcohol component). Sounds nice.

Matt wrote:

kl1191 wrote:Negroni di Aquila (Aperol, Punt E Mes, Prosecco, Orange Zest)

Amazingly, I found the Aperol was hitting the traditional gin notes, bringing the citrus/botanicals while the Punt e Mes cuts through with the bitterness, like the Campari in a traditional Negroni. Finally, nice effervescence and a dry finish from the prosecco. This was an extremely refreshing and novel drink. Makes me really think about the composition of one of my favorite classics.

As an upside or downside, depending on how you are looking at it, that is a pretty low alcohol cocktail (I think the Punt e Mes at 32 proof is the highest alcohol component). Sounds nice.

I noted and appreciated the lower proof, as we had a stop to make at the Whistler after dinner, and it was a school night.

I like the idea of this drink very much. As a fan of Campari but not gin, I've never really warmed up to the Negroni. But I like Aperol and the recipe is intriguing.

i am a beer novice and was wondering if anyone had a good recommendation for a "go-to" belgium ale, preferably in a four pack. i recently sampled a belgium style ale @ kuma's (i believe it was an "abbey"?) and thought it was delicious and a refreshing break from the bitter IPAs and dark Imperial Stouts i usually drink. any tips would be greatly appreciated... i'm not looking for anything super expensive, thus the term "go-to"

Goose Island's Belgium-style ales (Matilda, Sofie, Juliet) might be a good place to start.

In a pretty similar price range as the Goose Island ones are those from Ommegang and Unibroue. Ommegang's Rare Vos rocks, and the only Unibroue beer i don't really care for is Ephemere--Fin du Monde might be a good place to start. Allagash makes a nice Tripel, too, that's quite reasonable.

Last night we had 1988 and 1989 Vietti Barolo Rocche, 1985 Vietti Villero, 1989 Sandrone Cannubi Boschis and 1998 Gaja Costa Russi, Sori Tildin and Sori San Lorenzo. We ran out of wine so we opened a 1989 Scavino Cannubi but the cab came (we were very mature) and we didn't get to finish it. Not too shabby. The Vietti wines were elegant (especially the Villero) and the Gaja wines were powerful. Hope to do that again soon.

MBK, you might find this link interesting.

Just water at the moment, but I am going to find a way to leave work early and go have a drink at Sable.

The libation at the end of my journey? Yamazaki 1984

SSDD

I want to second nr70g's reccomendation -- I'm not sure that Juliet is offered in 4-packs, though, and I think it's a limited release besides, but Matilda, Sofie and Pere Jacques are year-round releases from GI and are available in 22oz. bombers and 12oz. 4-packs. I think 4-packs retail in the $11-13 range.

Stop by the Clybourn brewpub and order a flight, too (and stop at Binny's afterwards!). They will probably have another 4 or so Belgians on draft that don't get released in bottles.

nr706 wrote:MBK, you might find this link interesting.

haha, yeah, i'll pass on budweiser wheat what stinks about being spoiled by good beer is that what once were old favorites become "your average beer." i have a 12 pack of Hacker-Pschorr Weiss which i used to like, expiring very slowly because i feel as if i'm drinking a "somewhat improved" mass market pilsner.

i've heard some good things about Duvel, i'll probably pick up a 4 pack of that plus one of the GI belgiums.

MBK wrote:i have a 12 pack of Hacker-Pschorr Weiss which i used to like, expiring very slowly because i feel as if i'm drinking a "somewhat improved" mass market pilsner.

Personally, I think Hacker-Pschorr is a pretty good weiss, although, like most European beers, suffers a bit from the long shipride across the pond. But a weiss (technically an ale) and a pilsner (a lager) are two completely different beers - different yeasts, different hopping schedules, usually different hops, and the weiss is probably about 40% wheat, whereas a pilsner typically is all malted barley. I think of weissbiers as being very refreshing, especially on a hot day like today, and if you don't mind being sneered at by true beer geeks, it can be pretty good with a slice of lemon. A good weissbier should have a bit of banana-clove flavor and aroma (from the unique yeast), whereas a good pilsner should be all about Saaz hops balancing the malt.

nr706 wrote:

MBK wrote:i have a 12 pack of Hacker-Pschorr Weiss which i used to like, expiring very slowly because i feel as if i'm drinking a "somewhat improved" mass market pilsner.

Personally, I think Hacker-Pschorr is a pretty good weiss, although, like most European beers, suffers a bit from the long shipride across the pond. But a weiss (technically an ale) and a pilsner (a lager) are two completely different beers - different yeasts, different hopping schedules, usually different hops, and the weiss is probably about 40% wheat, whereas a pilsner typically is all malted barley. I think of weissbiers as being very refreshing, especially on a hot day like today, and if you don't mind being sneered at by true beer geeks, it can be pretty good with a slice of lemon. A good weissbier should have a bit of banana-clove flavor and aroma (from the unique yeast), whereas a good pilsner should be all about Saaz hops balancing the malt.

right right, i know they are different styles entirely, i've just noticed that recently hacker-pschorr has an after taste that somewhat reminds me of mass market lagers. i'm probably not describing it accurately, but basically, something i once thought was phenomenal, is now just another average beer after being exposed to very good brews.

I haven't had a Hacker-Pschorr recently - now I'll have to try one again. I hope it hasn't gone too far downhill.

It still commands a respectable A minus on Beer Advocate--all the more impressive because of the large sample size of reviewers. It has a subtlety, as most German beers do, that I find myself returning to, contra the over-hopped booze bombs that American craft brewers love right now. Those are fine, but not suitable to sessions or summers. A beautifully decocted lager, or a mildly banana-phenolic hefe perfectly combat summer swelter. Your Hacker-Pschorr still ought to be eminently drinkable, if a little old.

A use-crap-up cocktail.

In a blender puree half a watermelon, a few fistfuls of mint leaves, and the juice of a half dozen lemons. Chill, strain, and serve with some homemade citrus-infused vodka.

Pisco sour, with key lime juice instead of lemon, and home made lemon bitters...yum....

MBK wrote:i am a beer novice and was wondering if anyone had a good recommendation for a "go-to" belgium ale, preferably in a four pack. i recently sampled a belgium style ale @ kuma's (i believe it was an "abbey"?) and thought it was delicious and a refreshing break from the bitter IPAs and dark Imperial Stouts i usually drink. any tips would be greatly appreciated... i'm not looking for anything super expensive, thus the term "go-to"

Belgian Ale encompasses a pretty broad range of flavors. In addition to the others suggested, I offer Delirium Tremens, not cheap, but it does come in a 4-pack and is quite a departure from bitter IPAs and dark Imperial Stouts and quite delicious.

Right now, I'm drinking a Midas Touch from Dogfish Head..."Handcrafted Ancient Ale with barley, honey, white muscat grapes & saffron" apparently to an old Turkish recipe. Second one of these I've had (the first several months ago with two more left)...both times I started off thinking it was pretty interesting but not really what I felt like drinking, then by the end thinking it is interesting and pretty good, but not wanting another. It is 9%. Worth a try if you like different beers.

bought a St Bernardus Abt 12 big bottle and Duvel 4 pack... the Bernardus was excellent and the Duvel was very good. if I see a 4 pack of Maltilda i will pick one up but the Niles Binny's has been out of the 4 packs for awhile... thanks everyone for the recs

Do you want a 4-pack because it is smaller than a sixer or bigger than a single? Head to Binny's or another giant retailer and head to the beer aisle. There are loads of Belgian beers offered by the bottle. It isn't always the most economical way to buy, but you can try 6 different beers instead of being stuck with an extra 5 if you didn't like the first. I know the South Loop Binny's has a decent beer staff, and I'm sure they could point your to a half dozen beers to try to send you on your quest.

yeah, most of the belgiums and american craft brews come in big 'bomber' bottles or 4 packs or even singles like you mentioned... a few like dogfish 60 come in sixers... if some of these beers came in sixers i'd be all over em... i know they've got a ton of single bottle belgium beers @ Binny's.. you're right not the cheapest way to go about it but good for sampling... the thing is with a little research/recs i usually go w/ the bombers or 4 packs because i know the beer won't be "bad," i just will like some more than others. i think my next sampling will be Chimay blue...

Having the second of what will likely be many Cocchi Americano spritzers...very basic recipe as shown to me by Stephen Cole at The Violet Hour

Cocchi Americano Apertivo (just got the last bottle at Drinks Over Dearborn...)
Soda Water (I chose Perrier)
Large swath each of lemon & orange peel expressed over the drink and dropped in

Stirred in an old fashioned glass over ice...amazingly refreshing, nicely bitter.

Daisy Cutter

2002 Cristal, 1940,1948, 1988 and 1990 Latour, 1982 and 1986 Mouton and Las Cases. Woo hoo. It was my friends 70th birthday and the 40 Latour was awesome. The 86 Mouton wasn't too bad either.

Gypsy Boy wrote:I like the idea of this drink very much. As a fan of Campari but not gin, I've never really warmed up to the Negroni. But I like Aperol and the recipe is intriguing.

Currently drinking a Negroni no Campari sub Aperol. Need to try the L&E version mentioned upthread.

'09 Two Brothers Bare Tree Wheatwine

Dopff & Irion Cremant d'Alsace Rosé...celebrating Tuesday.

Don't know if anyone here has a collection of "orphan" bottles of wine. I somehow have a collection of things that just never got drunk.... So, tonight I pulled one just to see if it was still drinkable.
Nothing special, but this bottle of 1997 Bin 2 from Penfolds is drinking kind of nice...

While I am not drinking a lot, I did just get my Whistlepig Rye in and I had to try it. So I have a finger pour sitting in a double old fashioned glass with a splash of water. I'll let it open up a little, and then have it before I go to bed.

Now only if my Rum shows up tomorrow....

SSDD