Dances with booze
Jun. 27th, 2004 01:07 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sauergeekI'm not sure why, but I experimented with using Japanese cold barley tea as a mixer tonight. Results:
Bourbon (Woodford Reserve): Ew. Two similar, yet clashing flavors.
Hazelnut liqueur (Frangelico): Better than the bourbon, but that's not saying much. In strong dilutions, the flavors clash. In weak dilutions, the nut flavor disappears, so it ends up tasting like sweet barley tea.
Scotch (Glenkeith 10): Disgusting. The barley tea somehow negates all the flavors in the scotch except smoke -- which gives the combination an aftertaste of cigarette smoke.
Cinnamon schnapps (Goldschlager): Almost decent. Oddly enough, cinnamon and roasted barley somewhat complement each other. I wouldn't recommend the mix as a drink unless I found a third ingredient to bring the two together -- and I'm not sure what would qualify.
Vodka (Absolut red label (100 proof, not citron!)): Alcoholic barley tea.
Gin (Bombay Sapphire): Somewhere between "ew" and "disgusting". The herbs & spices in the gin clash with the barley tea.
Tequila (Cuervo Especial (yes, I know it's crap)): An up-front note: I do not like tequila straight, but I do like margaritas. The barley tea took away some of what I dislike about straight tequila, but not enough of it to make me want to look for further excuses to drink it.
Rum (Cruzan single cask): A somewhat poor match. I was surprised to find that the vanilla-ish flavors in the rum did not get along with the roasted barley flavor from the tea.
Brandy (E & J (this, too, is crap)): Surprisingly, the best of the bunch. The mix had an interesting nose, the flavors melded fairly well together. I still would want a third ingredient to finish the job -- but that third ingredient wouldn't have to work as hard as it would with the cinnamon schnapps.
Bourbon (Woodford Reserve): Ew. Two similar, yet clashing flavors.
Hazelnut liqueur (Frangelico): Better than the bourbon, but that's not saying much. In strong dilutions, the flavors clash. In weak dilutions, the nut flavor disappears, so it ends up tasting like sweet barley tea.
Scotch (Glenkeith 10): Disgusting. The barley tea somehow negates all the flavors in the scotch except smoke -- which gives the combination an aftertaste of cigarette smoke.
Cinnamon schnapps (Goldschlager): Almost decent. Oddly enough, cinnamon and roasted barley somewhat complement each other. I wouldn't recommend the mix as a drink unless I found a third ingredient to bring the two together -- and I'm not sure what would qualify.
Vodka (Absolut red label (100 proof, not citron!)): Alcoholic barley tea.
Gin (Bombay Sapphire): Somewhere between "ew" and "disgusting". The herbs & spices in the gin clash with the barley tea.
Tequila (Cuervo Especial (yes, I know it's crap)): An up-front note: I do not like tequila straight, but I do like margaritas. The barley tea took away some of what I dislike about straight tequila, but not enough of it to make me want to look for further excuses to drink it.
Rum (Cruzan single cask): A somewhat poor match. I was surprised to find that the vanilla-ish flavors in the rum did not get along with the roasted barley flavor from the tea.
Brandy (E & J (this, too, is crap)): Surprisingly, the best of the bunch. The mix had an interesting nose, the flavors melded fairly well together. I still would want a third ingredient to finish the job -- but that third ingredient wouldn't have to work as hard as it would with the cinnamon schnapps.
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