Rancocas Posted February 15, 2015 Share Posted February 15, 2015 Think mine might be a B & B cordial In the 1930s, during Prohibition in the United States, a barman at Club 21 in Manhattan came up with the idea of mixing brandy with the Benedictine liqueur.The drink rapidly became famous under the name of B&B (Benedictine & Brandy), to the extent that, in 1937, it was decided to produce B&B at the Palais. Nevertheless, a slight improvement was made to the original recipe because now it is cognac and not brandy that is added to the Benedictine. The cognac is added during the final blending operation before the last four months of ageing.This harmonious marriage of cognac and Benedictine gives B&B remarkable lightness and a mouth-watering mellow softness." Link to comment Share on other sites More sharing options...
C. W. Knight # 47289L Posted February 15, 2015 Share Posted February 15, 2015 Interesting. I like one some evengis also. C-U, C.W. Link to comment Share on other sites More sharing options...
Capt. R. Hugh Kidnme Posted February 15, 2015 Share Posted February 15, 2015 A wee bit of tawny port. Not very often, but on special occasions. Link to comment Share on other sites More sharing options...
Irish Pat Posted February 15, 2015 Share Posted February 15, 2015 Amaretto and a cigar to dip the end that goes into Your mouth as you smoke it into the glass of amaretto. Do not put the lit part into The drink Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted February 15, 2015 Share Posted February 15, 2015 Depends on the meal. One should pair the libation to enhace the dining experience. After some charred red meat I like a Taylor-Fladgate 20 year Port. After a burger, a cold beer. After pasta, a bold Aussie Shiraz. Or Bourbon after anything. Link to comment Share on other sites More sharing options...
Cypress Sun Posted February 15, 2015 Share Posted February 15, 2015 Milk.....Cold Milk.....Poured, not shaken. Link to comment Share on other sites More sharing options...
Birdgun Quail, SASS #63663 Posted February 15, 2015 Share Posted February 15, 2015 I like nice red wine. Link to comment Share on other sites More sharing options...
Flush Draw Posted February 15, 2015 Share Posted February 15, 2015 Jim Beam Black straight up or with grapefruit juice, Link to comment Share on other sites More sharing options...
Michigan Slim Posted February 15, 2015 Share Posted February 15, 2015 A jack an coke. Light on the coke. Link to comment Share on other sites More sharing options...
Capt. R. Hugh Kidnme Posted February 16, 2015 Share Posted February 16, 2015 UB, Good choice on the TF port. Capt. Kidnme Link to comment Share on other sites More sharing options...
DocWard Posted February 16, 2015 Share Posted February 16, 2015 I don't often do the after dinner libation. I've had port from time to time, and brandy a couple of other times. Typically, after a good dinner, it will be coffee, perhaps a cappuccino. Link to comment Share on other sites More sharing options...
ShadowCatcher Posted February 16, 2015 Share Posted February 16, 2015 If we're doing a cheese course then it's a good tawny port. If we're staying pure Paleo then it's probably an Anejo, or a Hendricks Gin Martini. If it's me by my lonesome, then it's Lagavulin, neat. SC Link to comment Share on other sites More sharing options...
Calamity Kris Posted February 16, 2015 Share Posted February 16, 2015 One of our favorite little places in Long Beach used to serve a fantastic Key Lime Pie with a snifter of Justin Obtuse Port. Fabulous combination. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted February 16, 2015 Share Posted February 16, 2015 Irish coffee. Or maybe a rum or bourbon with ginger ale and a little lime. Link to comment Share on other sites More sharing options...
Jess Money Posted February 16, 2015 Share Posted February 16, 2015 Knob Creek small batch, straight up. Adds a warm glow. Link to comment Share on other sites More sharing options...
Guest Hoss Carpenter, SASS Life 7843 Posted February 16, 2015 Share Posted February 16, 2015 A fine single Malt; a good tawny Port; A fine VSPO; or B & B or Drambuie. Like UB said, depends on the meal. BTW Jess Money; I too like Knob Creek! Cheers Hoss Link to comment Share on other sites More sharing options...
Gunner Gatlin, SASS 10274L Posted February 16, 2015 Share Posted February 16, 2015 Taylors Fladgate 20 year tawny port (40 year if it's available and the occasion special enough). GG ~ Link to comment Share on other sites More sharing options...
Shawnee McGrutt Posted February 16, 2015 Share Posted February 16, 2015 After dinner or before dinner- I will have a dark and stormy! Link to comment Share on other sites More sharing options...
Grumpy Old Man Posted February 16, 2015 Share Posted February 16, 2015 Bourbon, before, after, during, makes no difference. Of course, I only drink on special occassions,like if the sun comes up or goes down. Link to comment Share on other sites More sharing options...
Flush Draw Posted February 16, 2015 Share Posted February 16, 2015 I do like to mix Michigan Slim a drink now and again. Light on the coke of course. Link to comment Share on other sites More sharing options...
Michigan Slim Posted February 16, 2015 Share Posted February 16, 2015 That just sounds wrong somehow buddy..... Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted February 16, 2015 Share Posted February 16, 2015 This works too. Or if I feel in touch with me roots... Link to comment Share on other sites More sharing options...
Anvil Al #59168 Posted February 16, 2015 Share Posted February 16, 2015 Dr Pepper Link to comment Share on other sites More sharing options...
Tecate Slam 99188 Posted February 17, 2015 Share Posted February 17, 2015 Martel's Cordon Blue cognac. Smooth as silk and a great relaxer. Jus sayn' Link to comment Share on other sites More sharing options...
Red Gauntlet , SASS 60619 Posted February 19, 2015 Share Posted February 19, 2015 Don't have an after-dinner drink too often, but when I do, most any brown spirit will do; brandy/cognac, bourbon, scotch, or irish whisky. I never particularly liked liqueurs such as B&B much, though long ago I did like Cointreau and suchlike now and then. By the way, there's an old "parlor trick" that will almost always work. Bring out the brandy snifter with Scotch or Irish in it (beknownst only to you). Ask the recipient to guess what brand of cognac it is. You'll hear a lot of cognac brands, but you won't hear whisky! Link to comment Share on other sites More sharing options...
Rancocas Posted February 19, 2015 Author Share Posted February 19, 2015 Thank you very much for the tip https://www.youtube.com/watch?v=y3NXzRpGk4k Link to comment Share on other sites More sharing options...
Caliope Cupcake #13981 Posted February 19, 2015 Share Posted February 19, 2015 Gimme 2 fingers o' DRAMBUIE or AMARETTO or GENTLEMAN JACK UB AWESOME PHOTO OF YOU Link to comment Share on other sites More sharing options...
Rooster Ron Wayne Posted February 20, 2015 Share Posted February 20, 2015 Before dinner with dinner After dinner MILLER HIGHLIFE ! Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted February 20, 2015 Share Posted February 20, 2015 Last night it was E&J brandy. More than one. Rough day. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.