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Macanudo

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Posts posted by Macanudo

  1. 1 hour ago, TexasEd said:

    The only stores that would want sales 7 days a week are the ones that are already open 7 days a week.  The additional overhead of opening the stores the 7th day does not drive more sales, just makes the sales volume they already have spread out over 7 days instead of 6 so it cuts into margin.  The same is true for Car dealerships.  Opening another day a week does not sell more cars, just spreads the same number of sales out.

    The big retailers like Walmart would want the 7 day sales because they are already open 7 days a week and the burden of roping or fencing off part of the store at certain times (I remember beer sales in Texas back in the 70-80s) would be a hassle.

     

    I just don't agree with this line of thinking.   I know that myself, as a consumer, doesn't do my liquor shopping on a week day at noon or 3:00 pm.   But there have been many times when I think to myself on a Sunday that I'd like to grab a bottle of booze.   But I fucking can't because my local liquor store is closed.   And guess what I most often do....   I wait until Saturday because I have a full time job M-F and don't think about it until then again.   

     

    So Sunday liquor sales would fucking rule.

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  2. 22 hours ago, The Dog said:

    meh. bourbon in an old fashioned is fine. just a bit sweeter. Wild Turkey 101 is great in an old fashioned if you want to use bourbon with a bit of heat (due to the rye in the mash). That said, some bourbons are too smooth for the drink. just mho.

    Gonna try the Wild Turkey 101.   That's a great "cheap" bourbon.   

    Just made one with Bulleit Rye.    Here goes nothing.....

  3. This could be an entry into the bourbon thread but it would get lost.  I've always like a really good Old Fashioned.    I've never made one at home until recently.  

    Normally I like a traditional version of the drink but I'm not a purist.   A couple of weeks ago I had Backstreet Cafe's frou-frou version:

    Bourbon, praline liqueur, Dolin Rouge, Orange Bitters, Peychaud Bitters spiced simple syrup.

    Yes, I know that's not a classic version of it.   It was good but not great.   I enjoyed it as an aperitif but would most definitely not make it at home.   

    A few nights later, I had a pretty classic version at Houston's on Westheimer:

    Rittenhouse Rye Whiskey, Orange Bitters, Orange Twist

    Now this was sublime.   

    When I look at recipes, there are the muddled sugar cube/bitters ones vs. the simple syrup/bitters ones.  I have never seen a recipe like Houston's that skipped any sugar.   Is that normal at all?

    Over the past few days, I've tried making a simple syrup/bitters version with Basil Hayden and Willet.   Both were around average.   But not what I want.   Is the bourbon?   Or something else?  

    What am I doing wrong? ***

     

     

    ***  Yes, I realize that how a drink tastes is completely subjective.

     

     

     

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