Friday night drinkstrut
ZEN2
1,540 Posts
The other thread got me thirsty. Soon as I get home I'm mixing up some Vanille Whaler's & Diet Coke.
Also hitting up the jazz club tonight for some tapas.. I'm thinking this calls for mojitos.
Also hitting up the jazz club tonight for some tapas.. I'm thinking this calls for mojitos.
Comments
strange and stranger.
+
MY SUMMER DRINK OF CHOICE. if you have the means, i highly recommend trying it.
What can I say? Rum is my shit.
You need to step up your rum game. This flavored stuff is bullshit.
Or at the very least.
I like these with tonic and grapefruit. I will also drink them on the rocks which is always nice. The Gosling black seal + Ginger Beer is really good too. A little to sweet for me but still fire.
Here:
For This:
Just about an vanilla flavoured booze is exclusively for high school students and beckys. Mojitos do not go with tapas; what you need is a nice fino sherry or amantillado, the drier the better.
just getting drunk for a big ass drum and bass party later tonight. I know folks here believe it??s all dead, but DJ Storm is usually
it's not even 1 PM out here.
can't start thinking about drinking until at least....1:30?
I got housed on these a couple nights ago at a Tapas joint in Mountain View... damn good!
Don???t know if you are looking for something other than the standard, but here is what I do:
Muddle a whole small lime with 2-4 spoonfuls of turbinado sugar in the bottom of the glass, add crushed ice, then add about a shot and a half of cacha??a.
I???ve replaced the lime with clementines, satsumyas, and tangerines, to varying results. I???ll throw in some fresh sprigs of mint on occasion.
If you???ve got the cacha??a already, mix it ?? & ?? with campari for a good after dinner drink.
People who like vodka substitute it for the cacha??a, but I???m not a fan.
This evening, I???ll be drinking New Glarus beers, and strenuously avoiding the shitty beer from the former G. Heileman Brewery, whose shadow literally looms over one of the stranger Midwestern towns, La Crosse, WI. (with my apologies, in advance, to Mr. Bizzo)
Yes
On the port tip, now that it is summer I am not really messing with the tawnys anymore, but I do have a nice Ruby Port at home that goes great in the summer slightly chilled with a twist. I need to leave work now.
3 parts:
+ 1 part:
+ 3 drops:
on ice.
At my bar I work at I have added ginger with the tangerines and schitt. So good, and a little spicy.
I've been digging this white wine A LOT. Tomero 2006 Torrontes from Argentina.
my homebrew kit
boiling the wort
cooling the wort
primary fermentation
transferring to the glass carboy for secondary fermentation
secondary fermentation carboy bottle
Next week my first batch of homebrew beer will be ready to drink. I brewed 5 gallons and bottled two cases of hazelnut brown ale a week ago.
me too - keeping it quiet tonight, but i do plan on burning something. tomorrow night will be a different story.
Its all about Rieslings this summer.
A thread w/o Superpoasters input.
wow.
Looks like a Partial-Mash process?
I'm sitting on a batch of irish stout and a second batch of Watney's Clone that are just not very appetizing when the mercury rises high in the thermometer.
I've found using ice to cool your wort is faster than the wort chillers.
Quite a fun hobby.
Haha.. yeah we just have to talk about alcohol and he can't weigh in.
Mojitos go great w/ tapas thank you very much, although I prefer the house sangria.
Any Richmond heads up on Emilio's? The guy won awards in Spain for his Paella.
Don't think you can avoid the clon for reping the girly rum.
BRING IT ON
I bet when superposter finally finds this thread he will cosign all of the Jr. High Swill you are repping.