Last night - Light Italian table wine with some pasta. Not too bad.
Last evening:
Old Fashioned. Too heavy with the bitters, I'm afraid.
I use Angostura in Old Fashioneds and Peychaud's in Sazeracs. Last night's was purchased in a restaurant. I'm going to use the cocktail napkin method of soaking a sugar cube with Angostura bitters from now on.With so many bitters now in the market, I was wondering which did you use in you Old Fashion ??
The Macallan 12 yr. Really enjoying it.
Arrogant Bastard
That's from one of the (many) San Diego microbreweries. I didn't know it was being distributed nationally. Cool.