MixMaster

New England
User since: Sep 3 2010

SWM, 40ish, Gainfully Employed,
Drinking and Drink Mixing Fan,
Photography Enthusiast, and Online Poker Player.

view larger
Leave a comment on MixMaster's wall

Margarita

"The cane sugar, agave nectar, with lemon, lime, & orange juices in this premium mix, make all the difference."

Gin Martini

"Always the right cocktail."

Rum Buck

"A very satisfying cocktail with ingredients most people have around the house."

Whiskey Sour

"Try ordering one of these at any bar, and it will be different from place to place."

Candy Cane Peppermint Martini

"This was a quick one I whipped up on Christmas Day when I was at a relative's house, who had limited liquid resources."

Scotch Whisky Egg Nog

"Add fresh grated nutmeg and nothing could be more perfect. Merry Christmas SMD!"

Vodka Gibson

"I saw celery bitters here on SMD, so I got some too. Really adds a nice.touch to the regular Gibson."

user photo

MixMaster
commented on Ruby Red margarita:

I've seen a few great grapefruit margaritas here on SMD. Awesome combination.

user photo

MixMaster
commented on Leinenliugels berry Weiss:

I don't enjoy the cherry, but Leinenkugels is one thing other than cheese that Wisconsin can be proud of.

user photo

MixMaster
commented on Longboard Island Lager:

I heard Red Hook brewery in NH brewed this for Long Board under license and close supervision

user photo

MixMaster
commented on Tequila Sunrise:

I ama big fan of of that Camarena Tequila. Good stuff, great price. Nice drink.

user photo

tedvilla

I must have spaced on that triple sec in addition to what was around the rim. Just bought some nice silver espolon tequila so look for a margarita soon-- will probably put that tequila itself up, it's tasty!

user photo

tedvilla

Yes, Nigori, unfiltered sake is that milky -- it's kind of cool and interesting and this one is sort of sweet. It doesn't have that typical sake underbite that can sometimes be sort of varnish-like...

user photo

tedvilla

I think a dark el presidente could be interesting, and would look pretty cool. My one question is how do you think dry vermouth would go with a black rum? Would you need to go sweet vermouth, and a really delicate Cointreau wash? That might be tricky, but interesting.

user photo

tedvilla

I have a flash, but it really washes out the pics... the dark and back lit photos are bizarre. Also, the flash on the phone in a bar or restaurant takes snapping pics at the table to new levels of rudeness ;). I like the lights on the sake decanter in my sake shot, it came out cool.

user photo

tedvilla

MixMaster, I found this brew at The Tavern Downtown, on Allyn St. In Hartford, CT. They've got 20 high end beers on tap, and about 100 in the fridge. The tap system is an imported English tap system with the sprayer to chill the glasses before pouring. They also have a solid pub menu. Not sure if you've got reason to be in H-ford, but if you do, I'd recommend the place (I'm on a contract down there, so I'm pretty well acquainted with the downtwon restaurants).

user photo

ForrestFrazier

Sadly I have backfilled razzmatazz into chambord bottles when working for cheapo bar owners. I don't mind spending the extra as its an ingredient I don't use that often.

user photo

Lizziemonster

I haven't been drinking lately. But all that's about to change, my friend.