+JMJ+

I’m sitting here, enjoying my second Manhattan of the evening.  I don’t make them the normal way:  strained into a cocktail glass.  I make them the way I was taught to make them by an elderly Yankee from New Jersey who retired to the mountains of East Tennessee:  in a rocks glass on ice.  I had just made the second one; three dashes of Angostura over a large cube of ice, two parts Old Overholt, one part Noilly Prat, when I got to thinking:  I would like a pinch of snuff.  I hadn’t had any for an hour or two, and a pinch would be nice.  But what to take?  When I smoke a good cigar or a pipe, the right drink is a welcome accompaniment, but what would go best in this case?  There’s so much more variety with snuff than with cigars, and in some ways, the variety is less subtle.  I eventually settled on Toque Silver Dollar Scotch, blown into my nostrils with a bendy straw.  I thought that a natural tobacco flavour might go better, and not overpower the nuances of the drink.  It’s quite nice.  I think I need to drink a few more Manhattans and try pinches from other snuffs in my stash.  I know this, though:  the next time I’m back in the mountains of East Tennessee, I think I’ll offer that elderly Yankee a pinch to go with his Manhattan.  He may not take one.  But I certainly will.

So, what say the rest of you?  Have you ever given any thought to what snuffs go best with certain foods and beverages?  If we’re going to pair wine and cheese, why not pair a snuff with them?  A boxcar of Poschl Packard Club is a great way to follow up a fine meal, but what about during the meal?  Are there any snuffs that you like to pair with other things, and if so, what are the combinations that you relish and cherish?

McChrystal’s Hops + a good IPA ice cold on a hot summer day. 

Bernards postillion and a glass of merlot

Old Mill Pure Virginia Toast and a cup of black coffee… Old Mill Alpine and absinthe… Wilson’s Dr. Rumney’s and absinthe… Old Mill Equinox 2016 and a Speyside scotch whisky. Hard to go wrong with snuff and spirits!

Old Mill snuffs all seem to pair well with food or drink.

Poschl Gawith Apricot with dry apricot’s is like you are chewing your snuff

i prefer and go to the strbong snuffs when embibin’… sam gawith ~ Kendal Brown a fave when sippin’.

back when i smoked the ciggy, would smoke more when sippin’ too… yup, the strong snuff stuff when drinkin’ the Spring…, Summer…, Okotber…, Winter…, time fests…

Happ Fri all,

Toque SP Extra with Early Grey

Viking Dark and strong, black unsweetened coffee

Carona with Toque’s Lime Toast

Chicken phall, Imperial Russian Stout and Toque Rustica - the Holy Trinity of power and strength.

A ruby red grapefruit with a few pinches of F&T Morlaix.  I’ve found citrus in general to be very tasty with a variety of snuffs, but that is my favorite combo so far.

Berwick Brown or darker coarser snuffs with real ale Fruity Toque or WoS with peppermint tea With red wines I’ll stick to vape or pipe, or plain tobacco snuffs SPs or mild florals with gin and tonic or vodka Anything goes when drinking lager/fizzy beer or tea Toffee or vanilla with coffee Most important is a clear nose when drinking single malts EDIT: After taking a pinch of Toque Blueberry whilst enjoying a nice cognac, I’m going to add cognac to the “clear nose” category. I love Toque Blueberry, but the two should be enjoyed separately.