A thump post: What are you currently drinking post!

[wadc45]

Bourbon...rare mid-week night off.

 

[Mr_Burns]

Jack & Coke

 

[utgrad73]

The hard stuff, the Lions played today.

 

[OSUsushichic]

Southern Tier Pumking Imperial Pumpkin Ale

 

[Buckeneye]

A fine bottle of Yoohoo...

 

[OSUsushichic]

Troegs' Mad Elf. Wow, this is really good!

 

[Best Buckeye]

Gift to me of Walker XR 21 scotch, any questions?

 

[ScriptOhio]

Yesterday 07:26 PM iambrutus colt 45

Today 09:53 AM iambrutus african blend black coffee

After a night of drinking Colt 45... Back to the coffee...hahaha

 

[buckeyebri]

My daughter just made me an Old fashioned. It’s the bomb....

 

[NorthCoastKid]

My daughter just made me an Old fashioned. It’s the bomb....

I made a variation of a classic Old Fashioned tonight. 2 ounces Middle West (Columbus distillery) wheat whiskey, 1 ounce Amaro Montenegro, 0.5 ounce simple syrup and three dashes of bitters. Garnish with a Luxardo cherry.

 

[Jagdaddy]

Masi Campofiorin (basically a valpolicella ripasso). Accompanied by whole wheat hacked up lasagne noodles with cabbage and an anchovy breadcrumb pecorino sauce.

 

[Jaxbuck]

Just enjoyed the hell out of a bottle of Cakebread 2012 Napa Cab

 

[ExpatAkronite]

Masi Campofiorin (basically a valpolicella ripasso). Accompanied by whole wheat hacked up lasagne noodles with cabbage and an anchovy breadcrumb pecorino sauce.

Lot of bang for the buck (haven't had it in years but it was a regular in my glass pour rotation in the 90s). Seems to be still a good value. Have to revisit it.

 

[NorthCoastKid]

Weekend quarantine cocktail of choice tonight is a Toronto. Two ounces of rye, 1/4 ounce of Fernet-Branca, 1/4 ounce of simple syrup, two dashes of Angostura bitters. Bold, spicy, bitter, and a little sweet.

 

[Jagdaddy]

Weekend quarantine cocktail of choice tonight is a Toronto. Two ounces of rye, 1/4 ounce of Fernet-Branca, 1/4 ounce of simple syrup, two dashes of Angostura bitters. Bold, spicy, bitter, and a little sweet.

Going to try that tonight, but with Mexican Fernet I have on hand. Thanks for the recipe.