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My layman review: Smooth. And a nice finish that lingers for a while. That was sipping it neat. I added an small ice cube. It was smoother but the finish wasn't quite as nice and didn't linger long.
My layman review: Smooth. And a nice finish that lingers for a while. That was sipping it neat. I added an small ice cube. It was smoother but the finish wasn't quite as nice and didn't linger long.
I'll have a few more sips tomorrow and let you know. I'm no expert in that area but I've been spoiled with Speyside scotch recently that I'm starting to compare any other bottles to that.
Back story that is mostly beside the point: We make a type of toastie sandwich called Dutch Highway Sandwiches, named after a lunch break on a European journey long ago. They consist of toasted (or not, or to get fancy, toast on one side then flip and build on the other, a layer of ham, a layer of canned peach slices, with cheese on top, melted under the broiler. Best to heat the peach layer a little before putting the cheese on and melting it. I was just reminded that we used to do a variation with a sprinkle of tamari and sunflower seeds under in place of the ham it to keep it vegetarian. But I digress from my digression....
The point is I have a jar of peach juice for an improved cocktails, An improved cocktail, for you cocktail history geeks, takes an Old Fashioned cocktail, which is just whiskey, sugar, bitters, ice, and throws shit in, like absinthe, maraschino, or whatever, Jerry Thomas, publisher of the first cocktail book had on hand. Peach liqueur is nice.
So, peach juice, the Jack Daniels Silver I've been trying to use up forever, and bitters over ice. I have to say it is a great way to compare different bitters. First try was with Peligrini bitters and second was with Boerewor sausage spice bitters that a friend made. Verdict: got to make more sandwiches.
A number of years ago, I was all gung-ho to get into making cocktails.
Back story that is mostly beside the point: We make a type of toastie sandwich called Dutch Highway Sandwiches, named after a lunch break on a European journey long ago. They consist of toasted (or not, or to get fancy, toast on one side then flip and build on the other, a layer of ham, a layer of canned peach slices, with cheese on top, melted under the broiler. Best to heat the peach layer a little before putting the cheese on and melting it. I was just reminded that we used to do a variation with a sprinkle of tamari and sunflower seeds under in place of the ham it to keep it vegetarian. But I digress from my digression....
The point is I have a jar of peach juice for an improved cocktails, An improved cocktail, for you cocktail history geeks, takes an Old Fashioned cocktail, which is just whiskey, sugar, bitters, ice, and throws shit in, like absinthe, maraschino, or whatever, Jerry Thomas, publisher of the first cocktail book had on hand. Peach liqueur is nice.
So, peach juice, the Jack Daniels Silver I've been trying to use up forever, and bitters over ice. I have to say it is a great way to compare different bitters. First try was with Peligrini bitters and second was with Boerewor sausage spice bitters that a friend made. Verdict: got to make more sandwiches.
Back story that is mostly beside the point: We make a type of toastie sandwich called Dutch Highway Sandwiches, named after a lunch break on a European journey long ago. They consist of toasted (or not, or to get fancy, toast on one side then flip and build on the other, a layer of ham, a layer of canned peach slices, with cheese on top, melted under the broiler. Best to heat the peach layer a little before putting the cheese on and melting it. I was just reminded that we used to do a variation with a sprinkle of tamari and sunflower seeds under in place of the ham it to keep it vegetarian. But I digress from my digression....
The point is I have a jar of peach juice for an improved cocktails, An improved cocktail, for you cocktail history geeks, takes an Old Fashioned cocktail, which is just whiskey, sugar, bitters, ice, and throws shit in, like absinthe, maraschino, or whatever, Jerry Thomas, publisher of the first cocktail book had on hand. Peach liqueur is nice.
So, peach juice, the Jack Daniels Silver I've been trying to use up forever, and bitters over ice. I have to say it is a great way to compare different bitters. First try was with Peligrini bitters and second was with Boerewor sausage spice bitters that a friend made. Verdict: got to make more sandwiches.
