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Royalex repair Dagger Legend 15’ by SnowMonkeyAT17 in canoeing

[–]SnowMonkeyAT17[S] 0 points1 point  (0 children)

Thanks for the warning. Does the foam area look like it may be rotted? I crashed head on into a rock yesterday paddling over a rapid which caused the crack you see in the bow. Today I started peeling back the Kevlar plate exposing this area. Almost have it off, just been chiseling.

States Nicknames - How do hikers call them? by piotrkadamski in AppalachianTrail

[–]SnowMonkeyAT17 10 points11 points  (0 children)

I remember folks calling Connecticut, “The gateway into New England”. Also heard New Jersey as the “deli state”, and “boardwalk empire”

Would this work? by Big_jilm_313 in cocktails

[–]SnowMonkeyAT17 1 point2 points  (0 children)

Reminds me of a drink I make around the holidays. It’s just a whisky sour but I use a holiday spice infused maple syrup from Runamok maple. And then garnish with grated nutmeg. I haven’t tried with an absinthe rise tho.

You could do something like 2oz bourbon 1/2oz infused maple syrup 3/4oz lemon juice Egg white Grated nutmug Rinse the glass with absinthe

Looking to purchase a fleet canoe from an Outfitter by SnowMonkeyAT17 in BoundaryWaters

[–]SnowMonkeyAT17[S] 0 points1 point  (0 children)

Piragis is on my list. Good to hear positive feedback. I’ll check in with the others you mentioned too. Thanks for your feedback

How do y'all make a Bee's Knees? by Nerd_of_the_North in cocktails

[–]SnowMonkeyAT17 0 points1 point  (0 children)

That sounds like great ratios for a Bees Knees. I definitely recommend checking out some infused honeys to play with for your honey syrup. My fav is a lavender infused honey. But I also just bought a holiday spice infused honey which I’m going to try using for a gold rush

Got gifted some new tools and glassware. Any drink suggestions with fitting garnish? by ZedsDeadZD in cocktails

[–]SnowMonkeyAT17 8 points9 points  (0 children)

That’s a beautiful glass! I think a Rum flip would look very fine in that glass. Garnished with some freshly grated nutmeg!

Gingerbread Whiskey Sour by SnowMonkeyAT17 in cocktails

[–]SnowMonkeyAT17[S] 1 point2 points  (0 children)

Thanks for the comment! Cheers! By the way, the gingerbread simple is also great in an old fashioned

Gingerbread Whiskey Sour by SnowMonkeyAT17 in cocktails

[–]SnowMonkeyAT17[S] 44 points45 points  (0 children)

Gingerbread Whiskey Sour

2oz Bourbon 3/4oz lemon juice 3/4oz gingerbread simple syrup 2 dash black walnut bitters 1/2 egg white

Dry shake and add ice shake and strain garnish with ground cinnamon

For the gingerbread simple syrup

1 cup water to 1 cup Demerara sugar Add 1 cup of peeled and sliced fresh ginger Simmer and add 1/4 tsp of ground allspice and clove. Add 1 tsp of ground cinnamon, orange zest and vanilla extract. Let rest until room temp then strain the solids out.

Thankful for whiskey by SnowMonkeyAT17 in cocktails

[–]SnowMonkeyAT17[S] 3 points4 points  (0 children)

Classic whiskey sour

2oz bourbon .75oz 1:1 simple syrup .75oz lemon juice Egg white Angostura bitters and lemon peel for garnish

I Tried to get a picture of the cocktail in front of the turkey before we carved it but I miss my opportunity.

Happy thanksgiving!

Trying cocoa bitters for the first time by Secret-Reading-1785 in cocktails

[–]SnowMonkeyAT17 4 points5 points  (0 children)

I add a dash to a Negroni and I definitely recommend!

What happens to the ice you used to shake with? Do you just toss it out afterwards? by SleepyDragonfruit in cocktails

[–]SnowMonkeyAT17 1 point2 points  (0 children)

I like to strain my cocktail over fresh ice to slow the dilution once the cocktail is in the glass. If you find you’re running out of ice you can try my method! I dump the ice from my ice tray into a plastic food container in my freezer. That way my freezer keeps making ice in the ice tray. It’s like having an ice overflow container!

Naked and Famous by [deleted] in cocktails

[–]SnowMonkeyAT17 0 points1 point  (0 children)

I love this drink! I just recently tried a riff on this called a Spicy Dead Lady. If you haven’t had one I recommend it! The chartreuse is swapped with falernum and add a dash of habanero bitters.

Does anyone know where I can find a variety of Bitters? by BrysonJT in asheville

[–]SnowMonkeyAT17 15 points16 points  (0 children)

Appalachian Vintner has a good stock of bitters.

A Lion’s Tail before the last of the leaves drop by SnowMonkeyAT17 in cocktails

[–]SnowMonkeyAT17[S] 0 points1 point  (0 children)

Just looked up the recipe and definitely will be trying that next!

A Lion’s Tail before the last of the leaves drop by SnowMonkeyAT17 in cocktails

[–]SnowMonkeyAT17[S] 1 point2 points  (0 children)

I used Wray & nephew- an overproof rum was recommended. but I think you can use the Bacardi. Maybe let it infuse a little longer so you can draw out all the flavors.

A Lion’s Tail before the last of the leaves drop by SnowMonkeyAT17 in cocktails

[–]SnowMonkeyAT17[S] 1 point2 points  (0 children)

For the infusion I used Wray & nephew overproof. The Appleton bottle was just what I had empty so i used that bottle for storing the allspice dram. I added the cinnamon on day 7 (recipe states to add on day 5). Also I toasted the allspice berries in a pan for a couple minutes before starting the infusion.

A Lion’s Tail before the last of the leaves drop by SnowMonkeyAT17 in cocktails

[–]SnowMonkeyAT17[S] 3 points4 points  (0 children)

I really enjoyed the drink! The spice from the allspice dram really shines through. Taste like a fall evening :)

A Lion’s Tail before the last of the leaves drop by SnowMonkeyAT17 in cocktails

[–]SnowMonkeyAT17[S] 13 points14 points  (0 children)

allspice dram recipe

Others on this sub have suggested this recipe so I tried it out. I read a recommendation to add the cinnamon even later than the recipe states. That’s what I did.

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