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Discussion Starter · #1 ·
Hmmmmmm Framboise, Chambord, Grand Mariner,
even old Kaluha....which ones do you pour after a sumptious meal or sitting in front of the fire on a nippy evening.
 

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Bourbon is my number 1 choice!!
Then there is (in no order):
calvados
B&B
cognac
creme de peche
and a homemade liquor that I make consisting of great dark rum, sugar and 1/3 of a vanilla bean. I let that then age for up to 6 months before I start drinking.
 

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Single malt scotch (my current favorites are Glenmorangie - both the 'straight' bottling and the one finished in port barrels)
Cognac (the best I can afford - which varies, regrettably).
All these are subject to the company I'm keeping at the time - like food, some things taste better depending on who you're sharing them with...
 

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I rarely drink liqueur. But once in a while after a big meal I really enjoy a creme de menthe.


For cooking I love Calvados, Poire William, Framboise and Grand Marnier.

Hic!

Sisi
 

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How could I have forgotten Port!? I love port!!! Latest purchase was a Dow's '83'. Very good, not exceptional. Also just drank a 1963 Dow's. It was great!! As for bourbons, I do like Maker's Mark but really love Blanton's and Basil Hayden's. Although I haven't found a high-end bourbon I didn't like. I am thinking about going down to KY next spring and doing a bourbon tour. Maybe even get over to TN to see Jack and George Dickel.
 

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Discussion Starter · #10 ·
Not too far off the subject...have you ever used bourbon barrels to smoke meat (pork particularly).....if so how was it?
 

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The only boubon barrels I have used for smoking are the jack Daniel's charcoal. Don't think that it gave it that much flavor. A better way to add that bourbon flavor is to soak your own chips in bourbon instead of water before you put them in the smoker. Also use bourbon in your marinade.
 

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Discussion Starter · #13 ·
AAAAAAAAAA what a way to use good bourbon
I gather you use a more reasonable variety than I do. I pretty much stick wiht Makers Mark for everything I do...apple crisp to sauces, but soaking wood chips noooo can't go there.
 

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LOL

No I use Jim or Jack for soaking wood chips (yes-I know Jack isn't a bourbon but close enough).
 

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I am also a lover of port
55/63/70/77 anything! and I'm in heaven
Althought Fonsceca would be my first choice with taylor a close second
 

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I have been a long time fan of ports ever since I became a chef. Being Greek though I have a place in my heart for Metaxa, seven star.
 
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