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4 roses is great, i didnt include it because its a little pricey.
i check the site...i have never heard of such a thing, seems cool.
if you like the idea of chocolate and bourbon etc....look into scotch....from the mother land. balvinie's oceans or glenmorangies rum cask...i got both names wrong...but scotch can take on flavors of chocolate by the barrel its aged and moved into.
also...skip the ten year....the 2 originals are good enough.
there are a plethora of good bourbons and scotches around.....yeah...50 a 5th but..hey, you only live once....i cant imagine sitting in my death bed thinking " i should have skipped that 65 bottle of johnny walker 25"
ok.... heres a little trick from a bad mutha fucker bartender.....get some Hershey chocolate and melt it. find a decent bourbon, bullet rye.....(only use rye, it need to be "bitey")
take 1/2 a teaspoon of the chocolate...then add it to a mixer, add 3 oz of rye, then add 4 or 5 ice cubes...then SHAKE THE CRAP OUT IT!!!!!!!! https://www.youtube.com/watch?v=z6x62kGKXDw
once that happens....pour it into a glass........now you have bourbon/scotch mixed with chocolate......it should be about 4 oz at the bottom of the glass.
now....from there. strain it the remnants of the cold ice, chocolate peices, and bourbon into a little cup.
get a coffee cup pour the mixed into the cup...then add coffee..........boom
i cant imagine sitting in my death bed thinking" i should have skipped that 65 bottle of johnny walker 25"
That would truly be a sad way to go.
As for the recipe, I'll give it a shot sometime, although I think I'll use non-hershey chocolate. Hershey's has a vague vomit flavour from their processing (see the Hershey process bit here https://en.wikipedia.org/wiki/Types_of_chocolate#Classification)) that other chocolate makers don't.
all good....both options are band aids from doing whats right. once you are familiarized with scothc, you can find chocolate flavors in the barrels.....
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[–] bourbonexpert [S] 0 points 2 points 2 points (+2|-0) ago
4 roses is great, i didnt include it because its a little pricey.
i check the site...i have never heard of such a thing, seems cool. if you like the idea of chocolate and bourbon etc....look into scotch....from the mother land. balvinie's oceans or glenmorangies rum cask...i got both names wrong...but scotch can take on flavors of chocolate by the barrel its aged and moved into.
also...skip the ten year....the 2 originals are good enough.
there are a plethora of good bourbons and scotches around.....yeah...50 a 5th but..hey, you only live once....i cant imagine sitting in my death bed thinking " i should have skipped that 65 bottle of johnny walker 25"
ok.... heres a little trick from a bad mutha fucker bartender.....get some Hershey chocolate and melt it. find a decent bourbon, bullet rye.....(only use rye, it need to be "bitey") take 1/2 a teaspoon of the chocolate...then add it to a mixer, add 3 oz of rye, then add 4 or 5 ice cubes...then SHAKE THE CRAP OUT IT!!!!!!!!
https://www.youtube.com/watch?v=z6x62kGKXDw
once that happens....pour it into a glass........now you have bourbon/scotch mixed with chocolate......it should be about 4 oz at the bottom of the glass.
now....from there. strain it the remnants of the cold ice, chocolate peices, and bourbon into a little cup.
get a coffee cup pour the mixed into the cup...then add coffee..........boom
[–] Fambida ago
That would truly be a sad way to go.
As for the recipe, I'll give it a shot sometime, although I think I'll use non-hershey chocolate. Hershey's has a vague vomit flavour from their processing (see the Hershey process bit here https://en.wikipedia.org/wiki/Types_of_chocolate#Classification)) that other chocolate makers don't.
[–] bourbonexpert [S] ago
lol omg vomit flavoer?
all good....both options are band aids from doing whats right. once you are familiarized with scothc, you can find chocolate flavors in the barrels.....