Jet Offensive
Other Stuff => The Pats-Hater Parking Lot => Topic started by: CatoTheElder on January 09, 2021, 01:36:10 PM
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Since I can’t go out and trashed at bars like I used to, I started learning how to mix my own instead of trying to create a sourdough starter. Here’s me sharing my favorites that I’ve made. Feel free to add your own...or call me gay. Whatever.
Note: I’m not going by exact conversion on all of my oz/ml conversions. Mostly I’m just going by what fill line to use as a reference on the inside of the jigger.
Today’s hangover helper:
Gordon’s Breakfast
-.75oz/22ml simple syrup
-2oz/60ml gin The original recipe used Gordons, hence the name, but any dry gin (Beefeater, Ford’s...etc) will do
-1 lime cut into wedges
-3 to four slices of cucumber
-4 dashes hot sauce (Cholulah works great here)
-2 dashes Worcestershire sauce
Toss it all in a shaker and then muddle together. Shake with crushed ice and dump it all into a rocks glass. Garnish with a small pinch of salt and ground pepper.
The reasons for today’s hangover:
Artillery (basically a sweet martini)
-1.5oz/45ml dry gin
-1.5oz/45ml sweet vermouth
-2 dashes orange bitters
Stir over ice and serve neat with an orange twist
The Vesper (sort of)
It’s technically impossible to recreate the Casino Royale recipe because Kina Lillet hasn’t been made since 1986 so either go with a blanc vermouth or another kina (quinine) based vermouth if you can find it.
-1.5oz/45ml dry gin (Bond used Gordon’s, but as with the first one in this post, anything dry works)
-.5oz/15ml vodka
-.5oz/15ml blanc or kina vermouth
Shake over ice (freak that, I stirred it) and serve neat with a lemon twist
The Brooklyn (Death&Co. Specs)
-2oz/60ml bonded rye whiskey
-.75oz/22ml dry vermouth
-.75oz/22ml Amaro CioCiaro
-1tsp/5ml maraschino liqueur
Stir over ice, serve neat with a maraschino cherry
Also, if anyone is interested, below are the links for my favorite cocktail channels:
Professional Bartenders:
The Educated Barfly: https://youtube.com/c/TheEducatedBarfly
Steve the Bartender: https://youtube.com/c/StevetheBartenderAUS
Behind the Bar: https://youtube.com/c/BehindtheBar
The Tipsy Bartender: https://youtube.com/c/TipsyBartender
Enthusiasts:
How To Drink: https://youtube.com/c/howtodrink
Cocktail Chemistry: https://youtube.com/c/CocktailChemistry
Hot Irish Models who Just Makes Cocktails at Home Because They’re Bored or Something, IDK but She’s Hot:
Cocktails with Ciara: https://youtube.com/c/CiaraODoherty
Also, r/cocktails is a great source: https://www.reddit.com/r/cocktails/
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Solid thread
I have a fully stocked bar in my mancave...but outside of Caesars, I have no idea what I'm doing.
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My buddy's fiance has been trying to shame me off of vodka martinis for the last few years. I've never appreciated gin but she made a series of gimlets last New Years that opened my eyes a bit. I'm going to commit to the transition once the world re-opens.
The Vesper seems like a good vessel for this.
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Might as well post this one here now:
Whiskey Sour (or what I like to have before berating Delavan over flags)
-2oz/60ml rye or bourbon whiskey
-.75oz/22ml simple syrup
-.75oz/22ml lemon juice
-1 egg white (optional)
Add ingredients to shaker and shake over ice. Serve either neat or over ice, your call. Add a few drops of Angostura bitters over the top.
Alternate methods if you are using egg whites:
Dry Shake:
Same specs as before. Shake all ingredients without any ice (dry shake) this should allow the whites to emulsify more and create a thicker and lighter body to the drink. Then open the shaker and add ice and shake again for about 8 to 10 seconds to chill then strain and server above.
Reverse Dry Shake:
This is a more labor intensive version. Same specs as the first. Add all ingredients except the egg white to your shaker and shake over ice, then strain the drink back into your shaker and dump the ice. NOW add the egg white and dry shake it. Pour into your glass and serve same as the first. Supposedly this keeps the ice from thinning out the emulsion. I honestly can’t tell the difference between this and a normal dry shake.
New York Sour:
-2oz/60ml rye our bourbon whiskey
-.75oz/22ml lemon juice
-.75oz/22ml simple syrup
-1 egg white (optional, not recommended)
-1 bar spoon red wine or port
Add ingredients to shaker and shake over ice like the first recipe. Strain into a rocks glass and float the bar spoon worth of red wine or port on top. The final effect should be a layered cocktail with wine floating on the surface. This is why I say the egg white is not recommended as when I find the wine tends to sink and blend into the rest of the drink when it is added.
Bonus Recipe:
Prairie Oyster:
-1 egg yolk
-2 dashes hot sauce
-2 dashes Worcestershire sauce
-Pinch of salt
-Pinch of ground pepper
-.5oz/15ml dry gin or vodka (optional)
I usually make these along with an egg white drink, or I save the yolk to make them later. These are my go-to hangover cure. I usually keep them non-alcoholic but you do you.
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Basic equipment list: Despite the amount of time I spent in bars I had no idea what some of these terms meant so I figured I’d share this part as well incase anyone else needed it.
Necessities:
-Shaker tins:
Boston Shaker: There are a couple of variations on this but essentially it is one large metal tin that fits over either a smaller metal tin or pint glass. Either are good but I feel that you get a better seal with two metal tins (tin-on-tin) versus the pint glass, and it is infinitely less likely that I’m going to somehow break the tin-on-tin set than I will a set that includes glass.
Parisian Shaker: Cooler looking, smaller cousin of the Boston shaker. These ones utilize a similar design except the fit is a lot more precise. These can be very difficult to open if you shake them too long as the metal contracts on itself and it’s a lot more difficult to smack them open when you need to.
Cobbler Shaker: This is what a lot of people think of when they think of shaker tins. Three pieces including a middle section with a built in strainer. I hate them. They’re even more difficult to open up when they get stuck and you have to keep shaker moving as you pour it or the built in strainer gets clogged. Direct quote from one of the cocktail books I have: “I’ve thrown them away more often then I’ve been able to open them.” -Jeffery Morganthaler, The Bar Book.
-Hawthorne Strainer: A strainer with a spring around its edge that fits inside a shaker tin. This allows you to control how much ice and ice chips (to an extent) into your serving glass by pushing body of the strainer towards the lip of the shaker tin. You want to go for one with tighter spiraled spring as this will help strain out more ice and particles.
-Bar Spoon: A long, spiral handled spoon used to stir drinks or measure out small portions of ingredients. They’re also strong enough to crack large cubes of ice, if you need to do that for any reason.
-Jigger: A measuring device that was the inspiration for one of the worst jokes on party down. They come in a variety of sizes and appearances. They typically run from 2-4oz/60-120ml max capacities. I like the double sided ones, some prefer the ones that look like measuring cups. Oxo makes a great version of the latter.
-Muddler: A stick used to crush citrus or herbs to extract oils and juices for a drink. They come in a variety of materials but the biggest suggestion that I have is to get one that has a flat bottom rather than a spiked one.
Optionals
-Mixing glasses: Pint glass sized or larger, decorative glasses with heavy bottoms used to mix drinks that do not include ingredients that have to be shaken (juices, egg parts, cream...etc). You absolutely do not need to buy one of these unless you have to stir drinks for more than 4 people. The larger portion of any shaker works perfectly fine, or just use a pint glass.
-Julep strainer: A wide, flat spoon with a lot of holes poked in it. Originally used to hold back ice in a julep, it’s now mostly used to strain drinks poured out of mixing glass. A Hawethorne strainer easily accomplishes this.
-Tea Strainer: A small, bowl shaped strainer utilized in double straining. Typically you would pour your drink from your tin through a Hawethorne strainer into your tea strainer, into your glass. If you are someone who doesn’t want small ice chips or debris from any fruits, vegetables, herbs, in your drink then you will want this. Most professional high end bartenders will double strain their drinks unless the presentation requires that they don’t.
-Juicer: Comes in a couple of varieties. The two handled press version is good for juicing limes and lemons. Larger citrus like oranges and grapefruits typically require the kind that you have to grind the fruit against. There are also numerous electric versions. These are only necessary if you want to use fresh citrus juice in your drinks. I’d advise you do but seems like it belongs down here.
-Lewis Bag: A burlap sack used to crush ice. The burlap absorbs melting water as the ice is crushed leaving you with “drier” ice. You can just use a towel.
-Ice Mallet: A mallet used to crush ice in a lewis bag. You can also use a meat tenderizer, the flat part of a heavy chef’s knife, a frying pan, MB’s forehead...etc.
Garnish Equipment
-Peeler: Used to peel twists and strips off of citrus fruits.
-Toothipcks: Spear small garnishes like olives, cherries, berries...etc.
EDIT: I remembered a couple of things.
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Shot and a beer:
-1 shot, any whiskey
-1 beer
Shoot the shot and then drink the beer.
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Shot and a beer:
-1 shot, any whiskey
-1 beer
Shoot the shot and then drink the beer.
Interesting. We do a similar thing, except that we drink the beer first and then shoot the whiskey.
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My buddy's fiance has been trying to shame me off of vodka martinis for the last few years. I've never appreciated gin but she made a series of gimlets last New Years that opened my eyes a bit. I'm going to commit to the transition once the world re-opens.
The Vesper seems like a good vessel for this.
Vespers are a good option but they are exceedingly boozy. Gin martinis tend to hit me harder than vodka martinis as it is so adding the extra spirits puts me in a hurt if I have more than one.
I wasn’t a big gin fan until a few years ago and at that point I would just restrict myself to gin and tonics. This past year I’ve expanded out a lot more but I’ve also found out that gin hangovers are my second worst; the worst being cider hangovers.
Here’s my gin martini recipe if you want to cut down the alcohol content and use some easier to find ingredients:
Gin Martini:
-2oz/60mil gin (dry gin or genever both work well here for me, depending on your mood)
-1oz/30ml dry vermouth
-1 to 2 dashes of orange bitters
Stir over ice and serve neat with an orange or lemon twist. If you prefer olives for garnish, omit the orange bitters.
This reminds me, a good gin cocktail for people who hate Gin:
The Bee’s Knees:
-2oz/60ml dry gin
-.75oz/22ml lemon juice
-.75oz/22ml honey syrup (combine 1 to 3 parts honey to 1 part water and heat until combined)
Shake over ice and serve neat with lemon wedge or twist.
If you don’t like gin but can stomach sweet drinks, this is a great option.
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Shot and a beer:
-1 shot, any whiskey
-1 beer
Shoot the shot and then drink the beer.
Interesting. We do a similar thing, except that we drink the beer first and then shoot the whiskey.
The George Thorogood
-1 glass bourbon (any, preferably cheap)
-1 glass scotch (any, preferably cheap)
-1 beer (any can, bottle, or draught, preferably cheap)
Drink all three, be a dirty piece of excrement.
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the worst being cider hangovers.
It's the sugar
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The George Thorogood
-1 glass bourbon (any, preferably cheap)
-1 glass scotch (any, preferably cheap)
-1 beer (any can, bottle, or draught, preferably cheap)
Drink all three, be a dirty piece of excrement.
I own a Destroyers tee that is older than I am.
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It's the sugar
I've experienced this as well but isn't low blood sugar a factor in some hangovers?
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I've experienced this as well but isn't low blood sugar a factor in some hangovers?
Right, so it's a regular hangover and sugar crash LBS combined.
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It's the sugar
I’m aware. Painfully.
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Time to discuss the cause of tomorrow’s hangover: the old fashioned. This is probably my favorite cocktail and is derived from the drink that the word cocktail originally referred to before it became a catch all for mixed alcoholic beverages.
First, a brief history* because I want you all to hate me more than you already do: The origin of the cocktail was a drink from around the 1840-50s consisting of spirit (originally Holland gin or brandy were just as, if not more common than, whiskey), water (as ice was not prevalent at that point) sugar, bitters stirred together and served at room temperature.
Once ice became more accessible bartenders shifted to syrups since normal sugar would not dissolve as well in colder drinks, and eventually start adding in other liqueurs like absinthe, curaçao, and maraschino and generally being garnished with whatever they could grab.
Being new, it immediately pissed people off who didn’t want the fancy crap and just wanted it made the old fashioned way. What followed was a basic formula for what we now expect to get when we yell, “Two old fashioneds!” over the other drunks at the bar, trying to defend our kidneys from everyone else elbowing in to one open spot at the bar:
THE Old Fashioned (credit: How to Drink)
-2oz/60ml of whiskey
-1 sugar cube
-Angostura bitters
Add one sugar cube to your glass and soak it in Angostura bitters. Add your whiskey (Rye probably would have been the most common), add ice, and stir to chill (you are not going to get the sugar to dissolve completely). Take a lemon or orange twist and squeeze it over the glass, rub the expressed twist over the rim, and then drop it in.
Thanks for everyone who read that. For everyone who skipped it: I’ve been sexting your wife for the last 6 months and you really need to expand your imagination in bed. Below are the base recipe and a few variations. As for the specs, the simple syrup and bitters content are just suggestions. You can make it as sweet or bitter as you’d like.
Old Fashioned
-2oz/60ml base spirit
-.5oz/15ml simple syrup (use less if you want it less sweet)
-2 dashes Angostura bitters
Stir over ice and and strain over rocks glass, over ice, squeeze orange or lemon twist over the glass and garnish by placing expressed twist in the tlass. If you are making one, you can just add the contents to the glass you’re going to drink it out of, add ice, stir, and serve/drink.
Variations:
Wisconsin Old Fashioned
-2oz/60ml brandy
-.5oz/15ml simple syrup
-2 dashes angostura bitters
-1 thin orange wedge
-1 maraschino cherry
For the best results, build this one individually in the glass. Add syrup, bitters, orange wedge, and cherry to glass and muddle together into a rough paste. Add brandy and fill the glass halfway to two thirds with crushed ice and stir. Top off the glass with more crushed ice and serve with a straw (or without the straw).
New Jersey Old Fashioned (Creation of mine, [sort of], inspired by a video from How to Drink) (Badger: blah blah blah New Jersey sucks something something New York Light)
-2oz/60ml Lairds Bonded** Straight Apple Brandy (or any type of applejack you can find)
-.5oz/8ml cinnamon syrup***
-2 dashes Angostura bitters
-1 dash orange bitters
Same preparation as first recipe.
Spicy Tequila Old Fashioned (Credit: My favorite bartender at one of DC’s first speakeasy bars that is now closed)
-2oz/60ml tequila
-.5oz/15ml simple syrup
-2 dashes habanero bitters
Add syrup, bitters, and tequila to glass and stir over ice. Coat the rim of the serving glass with lime juice and then dip the outside of the rim in a mixture of salt and chili powder (if you’re building it in the glass, do this first). Serve over ice.
Oaxaca Old Fashioned
-1.5oz/45ml reposado tequila
-.5oz/15ml mezcal
-1 bar spoon agave syrup
-1 to 2 dashes Angostura bitters
Same preparation as the first recipe.
Rum Old Fashioned (credit: How to Drink)
-2oz/60ml pot stilled/Jamaican rum (Smith and Cross Navy Strength - 114 proof - is what will kill me tonight)
-.25oz/8ml simple syrup
-2 dashes Angostura bitters
-3 lime wheels
Like the Wisconsin old fashioned, this one is best built in the glass. Add lime wheels, syrup and bitters to the glass and muddle together into a rough paste. Add your rum and ice and stir to combine. Now drink it.
*For a better telling, take a look at Imbibe! by Dave Wondrich
**Since most people in the world, and therefore most people on this board, are smarter than I am a lot of you probably already know what bonded or bottled-in-bond means when it is placed on a bottle of liquor. On the off chance you don’t, here’s a brief primer:
Bonded liquor is one of the first quality control measures taken up by the US government on food stuffs. Short version backstory: jerk distillers were watering down their bourbon, making bourbon whiskey quite crap. In order to keep whiskey and other liquors from being diluted or outright poisoned, the Bottled-in-Bond Act of 1897 was established, setting the following standards:
-The liquor must be the product of one distilling season (Jan-Jun or Jul-Dec)
-The liquor must be distilled by a single distiller at a single distillery
-The liquor must be aged in barrels at a bonded (hence the name) warehouse under US government supervision (Treasury Department) for four years minimum.
-The liquor must be bottled at 50% alcohol/100 proof
-The liquor must be bottled by a single distiller at a single distiller
-If the distilling and bottling distillery are different entities, both distillery names must be printed on the label.
-The liquor must be distilled, aged, and bottled entirely in the US in order to be eligible to be labeled as bonded/bottled-in-bond
Distilleries were given a number of tax incentives to get them to buy in to the program and now we have 100 proof whiskey to add a little kick to our cocktails.
The most common bonded bottles that I buy:
-Evan Williams Bottled-in-bond (white label)
-Old Grandad Bonded Bourbon
-Rittenhouse Bottled-in-bond Rye
-Old Overholt Bonded Rye
***mix 2 parts sugar with 1 part water and 3-4 cinnamon sticks, bring to a boil and then reduce to a bare simmer for up to 10 minutes, stirring occasionally. Let cool completely then discard cinnamon sticks.
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I kinda want to hire you to run my bar in my basement
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I kinda want to hire you to run my bar in my basement
Can you get me a border exemption?
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Can you get me a border exemption?
We'll underground railroad it.
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We'll underground railroad it.
I’m going to need some documents. I want to go to Revelstoke and Whistler this season.
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I’m going to need some documents. I want to go to Revelstoke and Whistler this season.
That's a bit of a hike from my house
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The NJ Old Fashioned should be garnished with loose asphalt and car exhaust.
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The NJ Old Fashioned should be garnished with loose asphalt and car exhaust.
Served with an Embassy Suites breakfast buffet voucher?
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Served with an Embassy Suites breakfast buffet voucher?
No. The one Bo stayed in.
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Drinks in my repotaire:
Beer
7 and 7
Whiskey sour (with Jack Daniels or whatever else I have and sour mix)
Vodka seltzer with coconut seltzer
Liquor A, Mixer B, add blue curaçao
*waits for Cato to roast me*
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Drinks in my repotaire:
Beer
7 and 7
Whiskey sour (with Jack Daniels or whatever else I have and sour mix)
Vodka seltzer with coconut seltzer
Liquor A, Mixer B, add blue curaçao
*waits for Cato to roast me*
I have an aversion to blue curaçao thanks to one of the fishbowl drinks from Stuff Yer Face in Nee Brunswick. It used a lot of blue curaçao was like drinking straight syrup.
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I either drink scotch neat (either Glennfiddich or if I have it, Maccallan) or I make a scotch sorta-old fashioned/sour.
Equal parts premade lemon sour mix* and cheap scotch (my preferred label is Grants) then 4 shakes of Angostura bitters. I use whiskey rocks because I don't like watering down the drink.
Once I added a little sweet vermouth, but that didn't really work. Once I added a bit of cabernet, but I was already drunk so I don't remember if it was good or not.
*I originally used simple sugar and lemon juice, but then got lazy
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No. The one Bo stayed in.
Anchor Inn cigarette tray flakes.
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(https://upload.wikimedia.org/wikipedia/commons/9/9a/Two-absinthe-glasses.jpg)
- in a Pontarlier glass (right) fill the bottom 'bulb' with absinthe (suggested brand: Absinthe Strong68 = decent thujone level)
- place an absinthe spoon atop the glass and top. with a sugar cub
- slooowly dribble ice cold spring water over the sugar cube and into the absinthe to develop the 'louche' (water : absinthe ratio should be at least 4:1)
- do not dip the sugar cube in the absinthe and the ignite (goofball Czech version screws up the taste; absinthe's extremely flammable; dangerous)
"Death in the Afternoon" (Hemingway fav):
-in a Champagne flute
-1 part absinthe
-4 parts chilled brut champagne
variation: pour the absinthe over the icy-cold champagne - nice visual
Any other adult beverages:
- unscrew cap
- chug
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(https://upload.wikimedia.org/wikipedia/commons/9/9a/Two-absinthe-glasses.jpg)
- in a Pontarlier glass (right) fill the bottom 'bulb' with absinthe (suggested brand: Absinthe Strong68 = decent thujone level)
- place an absinthe spoon atop the glass and top. with a sugar cub
- slooowly dribble ice cold spring water over the sugar cube and into the absinthe to develop the 'louche' (water : absinthe ratio should be at least 4:1)
- do not dip the sugar cube in the absinthe and the ignite (goofball Czech version screws up the taste; absinthe's extremely flammable; dangerous)
"Death in the Afternoon" (Hemingway fav):
-in a Champagne flute
-1 part absinthe
-4 parts chilled brut champagne
variation: pour the absinthe over the icy-cold champagne - nice visual
Any other adult beverages:
- unscrew cap
- chug
I’ve done the first one once and nearly punched the guy who suggested it. I was the guy who suggested it.
The champagne one sounds interesting.
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I’m shocked it took me this long to put this one up.
White Russian
-1oz vodka
-1oz coffee liqueur (Kahlua is the standard)
-float of cream or half&half
Add vodka and coffee in equal portions, up it to 2 oz if you want more booze. Add ice and stir. Then float your dairy product over the top and speculate on the plot of porno films or try and passively aggressively get your landlord to stop telling you about his upcoming theater production.
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The most appropriate one I could think of for the White House getting cleaned out:
The Penicillin
-2oz/60ml blended
-.75oz/20ml lemon juice
-.375oz/10ml honey syrup
-.375oz/10ml ginger syrup
-float of Islay scotch
Combine first four ingredients in a shaker and shake over ice. Pour into rocks glass with ice and pour a float of Islay scotch over the back of a cocktail spoon over top of the drink. Garnish with candied ginger if you have it.(https://uploads.tapatalk-cdn.com/20210120/e17af7d7cc4c4cc606bd9276ea64d43f.jpg)
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That's a top tier glass
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That's a top tier glass
Dude who makes them actually lives around the block from me.
EDIT: here's his website. He sells out pretty quick.
https://saintnatebeersanctuary.bigcartel.com/ (https://saintnatebeersanctuary.bigcartel.com/)
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Cato’s Top five “crappy” beers:
1. Miller High Life
2. Pabst Blue Ribbon!
3. Miller Lite
4. Budweiser
5. Coors Banquet Beer
Never again:
5. Suntory Premium Malts
4. Stroh’s
3. Milwaukee’s Best
2. Coors Light
1. Natural Light
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Cato’s Top five “crappy” beers:
1. Miller High Life
2. Pabst Blue Ribbon!
3. Miller Lite
4. Budweiser
5. Coors Banquet Beer
Never again:
5. Suntory Premium Malts
4. Stroh’s
3. Milwaukee’s Best
2. Coors Light
1. Natural Light
I'd switch PBR and High Life
Stroh's is all 5 of the worst.
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I'd switch PBR and High Life
Stroh's is all 5 of the worst.
High Life was I’d have when I visited my friend who went to school at Howard and it was amazing at the time. If I had PBR before High Life, I probably would have those two swapped.
Natty Light was THE college beer for my first two years when I went to one of Pitt’s satellite campuses. If I smell it or Coors light I’ll be puking for a week.
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High Life was I’d have when I visited my friend who went to school at Howard and it was amazing at the time. If I had PBR before High Life, I probably would have those two swapped.
Natty Light was THE college beer for my first two years when I went to one of Pitt’s satellite campuses. If I smell it or Coors light I’ll be puking for a week.
Personal experience does make a difference. Coors and Natty Light are just water to me. Not good or disgusting. Busch Light was my college beer. Same category as Coors and Natty. Beast is bad. Never had that first one on your shitbeer list. I don't consider Colt 45 and Schlitz malt liquor to be beers, but they are nasty.
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Cato’s Top five “crappy” beers:
1. Miller High Life
2. Pabst Blue Ribbon!
3. Miller Lite
4. Budweiser
5. Coors Banquet Beer
Never again:
5. Suntory Premium Malts
4. Stroh’s
3. Milwaukee’s Best
2. Coors Light
1. Natural Light
No rolling rock?
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No rolling rock?
It is neither top nor bottom five. It's fine.
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My best "crappy" beers:
PBR
Budweiser
Labatt Blue
My worst:
Every Lite beer
Every Ice beer
Gennessee
Honorary worst: Milwaukee's Best
I've never had it but my mom uses it to kill slugs in her garden.
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My best "crappy" beers
Budweiser
Miller Genuine Draft
Labatt Blue
My worst:
Old Vienna
Molson Canadian
Club
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I'll give it a go
Best
- Budwesier
- PBR
- Rolling Rock
- Sol
- Beer Lao
Worst
- Miller lite
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Best:
Lone Star
PBR
Worst:
Natty Light
Steel Reserve
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My best "crappy" beers:
PBR
Budweiser
Labatt Blue
My worst:
Every Lite beer
Every Ice beer
Gennessee
Honorary worst: Milwaukee's Best
I've never had it but my mom uses it to kill slugs in her garden.
Far and away my favorite crappy beer
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Michelob Ultra is actually very underrated.
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Best:
Lone Star
PBR
Worst:
Natty Light
Steel Reserve
I need to try Lone Star.
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My best "crappy" beers:
PBR
Budweiser
Labatt Blue
My worst:
Every Lite beer
Every Ice beer
Gennessee
Honorary worst: Milwaukee's Best
I've never had it but my mom uses it to kill slugs in her garden.
Ahhhhh, don't disparage Genesee. We always got kegs of that in college and we told people it was Bud Light when they came to our parties. It was about 40 bucks a keg cheaper than Bud Light and no one was sober enough to tell the difference. Good times.
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Do you guys have Laker Light? That excrement is nasty.
Don't know if I can do a top five of either, but I'm quite happy drinking Coors Light, Canadian and Blue Light if I have to. Budweiser is fine, but Bud Light is awful. Banquet is my go to beer at gigs as it seems to be ubiquitous and if I'm spending $10 on a can I'm not getting one with reduced alcohol content.
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BestofWorst
- PBR
- Utica Club
WorstoftheWorst
- Keystone
- Genesee Cream Ale (upstaters affectionally called it 'Jenny Cream' we called it gopher pee).
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BestofWorst
- PBR
- Utica Club
WorstoftheWorst
- Keystone
- Genesee Cream Ale (upstaters affectionally called it 'Jenny Cream' we called it gopher pee).
Where can I find Utica Club? Besides Utica.
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- Genesee Cream Ale (upstaters affectionally called it 'Jenny Cream' we called it gopher pee).
Can confirm, tastes like cheap cologne smells.
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Where can I find Utica Club? Besides Utica.
You're in Dutchess? Here's a place in Hudson: https://www.beermenus.com/places/25820-the-beer-store (click on 'view all bottles)
https://www.beermenus.com/beers/16958-utica-club
edit: btw, Utica Club's claim to fame was it was the first beer sold after prohibition.
And for that special girl: https://www.saranac.com/product/womens-utica-club-vneck/
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You're in Dutchess? Here's a place in Hudson: https://www.beermenus.com/places/25820-the-beer-store (click on 'view all bottles)
https://www.beermenus.com/beers/16958-utica-club
edit: btw, Utica Club's claim to fame was it was the first beer sold after prohibition.
And for that special girl: https://www.saranac.com/product/womens-utica-club-vneck/
In Queens but I'll keep an eye out during my upstate journeys.
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bumped because Cato probably needs a drink
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It's been a fun 10 days.
-
freak it, I'm bored.
The Jack Rose
-2oz/60ml Laird's bonded
-.5oz/15ml Lime juice
-.5oz/15ml Grenadine
Shake over ice, pour into chilled glass neat. No garnish required, but dried lime wheel is a nice touch.
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Warm enough for Tiki season:
Suffering Bastard
-4oz/120ml ginger beer
-.5oz/15ml lime juice
-.25oz/8ml simple syrup
-1oz/30ml gin
-1oz/30ml bourbon or brandy
-2 dashes Angostura bitters
Pour ginger beer into the glass you intend to serve from. Combine the remaining ingredients and shake over ice, then pour booze and ice (open pour) into your serving glass. Garnish with whatever and sip through a straw.
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Create a Zach Wilson drink
-
Create a Zach Wilson drink
Milk.
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Milk.
Racist
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Create a Zach Wilson drink
Milk.
He's Mormon, so this.
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He's Mormon, so this.
He's spiritual, but doesn't go to church
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He's spiritual, but doesn't go to church
This means nothing to me.
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He's spiritual, but doesn't go to church
Holy Wayne SZN
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The 'Word of Wisdom' is part of Mormon scripture and which forbids 'hard drink' (booze) and instead recommends consumption of herbs, fruits and grains as well as grain-based 'mild drink.' With that in mind, I humbly offer: The Zach Wilson
- 2 parts Blue Bombay 'Spice' (a designer cannabinoid)
- 4 parts Blue Raspberry Lemonade Kool-Aid
To make:
- grind 2 parts 'Spice' into a fine powder with a mortar & pestle
- combine grounded 'Spice' with 2 parts Blue Raspberry Kool-Aid in a saucepan
- bring to a simmer then remove from heat allowing the Blue Bombay 'Spice' to steep (approx. 10 minutes).
- Add the remaining 2 parts Blue Raspberry Kool-Aid, pour into a tall cocktail glass with ice
- Garnish with a sprig of cannabis
(https://upload.wikimedia.org/wikipedia/commons/2/2a/%27Spice%27_--_a_designer_synthetic_cannabinoid.jpg)
(https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Kool-Aid.svg/320px-Kool-Aid.svg.png)
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The 'Word of Wisdom' is part of Mormon scripture and which forbids 'hard drink' (booze) and instead recommends consumption of herbs, fruits and grains as well as grain-based 'mild drink.' With that in mind, I humbly offer: The Zach Wilson
- 2 parts Blue Bombay 'Spice' (a designer cannabinoid)
- 4 parts Blue Raspberry Lemonade Kool-Aid
(https://upload.wikimedia.org/wikipedia/commons/2/2a/%27Spice%27_--_a_designer_synthetic_cannabinoid.jpg)
(https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Kool-Aid.svg/320px-Kool-Aid.svg.png)
It checks out.
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I think you're all missing the point. The cocktail doesn't have to be for Zack, it has to be inspired by him.
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I think you're all missing the point. The cocktail doesn't have to be for Zack, it has to be inspired by him.
(https://www.cvs.com/bizcontent/merchandising/productimages/large/323900017788_3.jpg)
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I think you're all missing the point. The cocktail doesn't have to be for Zack, it has to be inspired by him.
8 oz blue Gatorade
2 shots vodka
Dash of GHB
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I think you're all missing the point. The cocktail doesn't have to be for Zack, it has to be inspired by him.
Maybe it is? Two rounds later and guest'll be howlin' "more man!"
* I'll let myself out *
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I just personally think it'd be weird to name a drink after someone who might not drink for any reason other than saying, "freak you!" and since he's not outwardly a piece of excrement I'm a little hesitant to go that route.
If I find out he slams tequila at frat parties then I've got some ideas.
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I just personally think it'd be weird to name a drink after someone who might not drink for any reason other than saying, "freak you!" and since he's not outwardly a piece of excrement I'm a little hesitant to go that route.
If I find out he slams tequila at frat parties then I've got some ideas.
Everybody likes titties. Go with that.
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I just personally think it'd be weird to name a drink after someone who might not drink for any reason other than saying, "freak you!" and since he's not outwardly a piece of excrement I'm a little hesitant to go that route.
If I find out he slams tequila at frat parties then I've got some ideas.
Sadly I bet he's a Michelob Ultra kinda guy.
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(https://i.redd.it/69bk283ufs521.jpg)
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Heat = Tiki Time, mothefuckers
Jet Pilot AKA: I freaking LOVE RUM
1oz/30ml Jamaican Rum (Appleton Estate)
.75oz/22ml Puerto Rican Rum (Bacardi)
.75oz/22ml Demerara Overproof Rum (Hamilton 151)
.5oz/15ml Falernum (just google it, you'll find something)
.5oz/15ml Lime Juice
.5oz/15ml Grapefruit Juice
.5oz/15ml Cinnamon Syrup
1 Dash Angostura Bitters
1/2 Bar Spoon Absinthe
Pour all ingredients into a shaker and shake with ice. Pour into rocks or Tiki glass over ice and garnish with a mint sprig and 3 maraschino cherries on a toothpick.
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Cafe Colada Is it a pina colada or a painkiller? STFU!
1.5oz/45ml Jamaican Rum (Appleton Estate)
0.5oz/15ml Banana liqueur (Tempus Fugit Creme de Banana)
0.5oz/15ml Coffee Liqueur (Mr. Black - this Australian excrement is the best coffee anything I have ever had)
1.5oz/45ml Pineapple juice
0.75oz/22ml Cream of Coconut (Ew, also I used Coco Lopez)
0.5oz/15ml Orange juice
0.25oz/7ml Lime juice
Add ingredients to a tin and dry shake (this is how all of the Tiki drinks at Attaboy [the bar where this one originated] are made) then pour over crushed ice (if you don't want to spend the money on specialty bar equipment for this, just wrap whatever ice you have in a towel, hit it with a frying pan, then pour into your serving glass). Garnish with grated nutmeg.
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Cafe Colada Is it a pina colada or a painkiller? STFU!
1.5oz/45ml Jamaican Rum (Appleton Estate)
0.5oz/15ml Banana liqueur (Tempus Fugit Creme de Banana)
0.5oz/15ml Coffee Liqueur (Mr. Black - this Australian excrement is the best coffee anything I have ever had)
1.5oz/45ml Pineapple juice
0.75oz/22ml Cream of Coconut (Ew, also I used Coco Lopez)
0.5oz/15ml Orange juice
0.25oz/7ml Lime juice
Add ingredients to a tin and dry shake (this is how all of the Tiki drinks at Attaboy [the bar where this one originated] are made) then pour over crushed ice (if you don't want to spend the money on specialty bar equipment for this, just wrap whatever ice you have in a towel, hit it with a frying pan, then pour into your serving glass). Garnish with grated nutmeg.
pineapple flavored diabeeetus
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pineapple flavored diabeeetus
No on the Creme de Banana alone.
-
No on the Creme de Banana alone.
This is a bad post.
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Also the Jet Pilot is enough ABV for at least three drinks. Have fun.
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Heat = Tiki Time, mothefuckers
Jet Pilot AKA: I freaking LOVE RUM
1oz/30ml Jamaican Rum (Appleton Estate)
.75oz/22ml Puerto Rican Rum (Bacardi)
.75oz/22ml Demerara Overproof Rum (Hamilton 151)
.5oz/15ml Falernum (just google it, you'll find something)
.5oz/15ml Lime Juice
.5oz/15ml Grapefruit Juice
.5oz/15ml Cinnamon Syrup
1 Dash Angostura Bitters
1/2 Bar Spoon Absinthe
Pour all ingredients into a shaker and shake with ice. Pour into rocks or Tiki glass over ice and garnish with a mint sprig and 3 maraschino cherries on a toothpick.
(https://i.makeagif.com/media/1-30-2018/zmwdXf.gif)
(https://i.makeagif.com/media/7-22-2019/JrIJ3E.gif)
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I actually would like a glass with a built in crazy straw.
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Where can I find Utica Club? Besides Utica.
Last Call in Union Market, DC, apparently.
https://twitter.com/fritzhahn/status/1403163962464669696?s=20 (https://twitter.com/fritzhahn/status/1403163962464669696?s=20)
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The weird excrement continues:
The Artichoke Hold (get it?!?!)
-.75oz/20ml Pot still Rum
-.75oz/20ml Cynar
-.75oz/20ml Lime juice
-.5oz/15ml Elderflower liqueur
-.5oz/15ml Orgeat
Pour all ingredients into a shaker and shake over ice. Fill a rocks glass 3/4 with crushed ice and strain drink over. Garnish with mint sprig.
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https://youtu.be/N35g2IhG_s8 (https://youtu.be/N35g2IhG_s8)
Kayama-san laughs at your paltry cocktails.
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https://youtu.be/N35g2IhG_s8 (https://youtu.be/N35g2IhG_s8)
Kayama-san laughs at your paltry cocktails.
Kayama-san is the freaking best. He does some really awesome, out there excrement.
I considered committing sepuku once I realized I would never have his skills but I think he'd be more insulted over the idea that I ever thought it was possible.
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Today is National Vodka Day
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Today is National Vodka Day
(https://uploads.tapatalk-cdn.com/20211112/8394f0c8c0a12ba083af621c52290b44.jpg)
Let's go
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Ol Cato gave me excrement for not using this thread properly...so ill try to redeem myself.
Here are some shooters I plan on trying this holiday season.
Apple Pie
-butter ripple, Apple Sourpuss, cinnamon
Burt Reynolds
-Spiced Rum, butter ripple
Fat Bastard
-jagermeister, Apple sourpuss
Crispy Crunch
-butter ripple, Frangelico, creme de cacao
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Fat Bastard needs more butter.
-
Fat Bastard needs more butter.
Agreed
When I make them, I'll post pics.
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This is the content I hoped to foster.
-
This is the content I hoped to foster.
I'm going to the liquor mart tomorrow to stock up
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I'm going to the liquor mart tomorrow to stock up
Godspeed, good sir.
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Godspeed, good sir.
Alcohol purchased...ill open my booze lab tomorrow afternoon. Pics to follow.
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Alcohol purchased...ill open my booze lab tomorrow afternoon. Pics to follow.
Did you get some Land O Lakes?
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Did you get some Land O Lakes?
Not available on this side of the Wall
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Not available on this side of the Wall
Kerrygold?
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Kerrygold?
Wut
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Wut
What the hell kind of butter do you have up there?
-
What the hell kind of butter do you have up there?
I can't believe it's not Kerrygold
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Made the apple pie and crispy crunch shooters...5 honks
Pics didn't happen, chugged em too fast
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Make another, dumbass.
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Make another, dumbass.
I need my vision to cook my supper
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I need my vision to cook my supper
Just slap the microwave buttons until food warm
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Just slap the microwave buttons until food warm
Microwaved cheese dust might actually contravene multiple clauses in the Geneva Convention relating to the use of biological and chemical weapons.
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Microwaved cheese dust might actually contravene multiple clauses in the Geneva Convention relating to the use of biological and chemical weapons.
Or it could be an accidental cure for all cancer. Or the cause, whatever.
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My lab:
(https://uploads.tapatalk-cdn.com/20211205/97a65927132161593f7dd324c8f92a23.jpg)
Some jets game morning shooters in honor of my tailgate brothers.
Apple pie on the left, Crispy Crunch on the right. Salut!
(https://uploads.tapatalk-cdn.com/20211205/fefe145fe8180ef3c643b23c870a6cd2.jpg)
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Nice.
I put rum in my cappuccino this morning because I'm still celebrating. H2P.
-
Dayquil and Monster
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Dayquil and Monster
get lit
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Dayquil and Monster
Dibs on his stuff.
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What's the best bourbon to make an old fashioned with?
-
What's the best bourbon to make an old fashioned with?
What do you like in your bourbon?
High rye mash? Old Grandad, Bulliet, Maker's, Knobb Creek and Basil Hayden's are all good.
Something sweeter? Buffalo Trace, Russell's Reserve and Elijah Craig are the ones I like.
If you want them boozier, look for something bottled in bond/bonded. Evan Williams and Old Grandad make some affordable ones in that vein.
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What do you like in your bourbon?
High rye mash? Old Grandad, Bulliet, Maker's, Knobb Creek and Basil Hayden's are all good.
Something sweeter? Buffalo Trace, Russell's Reserve and Elijah Craig are the ones I like.
If you want them boozier, look for something bottled in bond/bonded. Evan Williams and Old Grandad make some affordable ones in that vein.
I just finished a bottle of Woodford Reserve Double Oaked....but i've heard good things about Elijah Craig & Knob Creek. I want to make an old fashioned tonight and try something new.
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I just finished a bottle of Woodford Reserve Double Oaked....but i've heard good things about Elijah Craig & Knob Creek. I want to make an old fashioned tonight and try something new.
If you want to make it really decadent you could find one of the blends from Barrell.
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If you want to make it really decadent you could find one of the blends from Barrell.
hmmm...i'm heading to the Liquor Mart in about 15 mins. Maybe i'll get both.
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What do you like in your bourbon?
High rye mash? Old Grandad, Bulliet, Maker's, Knobb Creek and Basil Hayden's are all good.
Something sweeter? Buffalo Trace, Russell's Reserve and Elijah Craig are the ones I like.
If you want them boozier, look for something bottled in bond/bonded. Evan Williams and Old Grandad make some affordable ones in that vein.
Evan Williams is legit, or at least I thought so circa 2007-08.
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hmmm...i'm heading to the Liquor Mart in about 15 mins. Maybe i'll get both.
Barrell's bottles run $80-100 in the States. I was mostly joking.
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Evan Williams is legit, or at least I thought so circa 2007-08.
Evan Williams and Wild Turkey
Four Loko and Mad Dog 20/20 when the money started to run low
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Barrell's bottles run $80-100 in the States. I was mostly joking.
I'm a high roller, don't sweat it.
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What do you like in your bourbon?
High rye mash? Old Grandad, Bulliet, Maker's, Knobb Creek and Basil Hayden's are all good.
Something sweeter? Buffalo Trace, Russell's Reserve and Elijah Craig are the ones I like.
If you want them boozier, look for something bottled in bond/bonded. Evan Williams and Old Grandad make some affordable ones in that vein.
I went with the Buffalo Trace. I'll report my findings later tonight if i can see or type still.
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I picked up a bottle of Blue Curacao too. I'm going to make a shooter called the Crowd Surfer. Never tried one before...but it looks pretty easy to make.
Ingredients
¼ ounce lemon juice
¼ ounce blue curaçao
1 ounce coconut rum
Ice
Instructions
In a cocktail shaker, combine all the ingredients. Shake to chill.
Strain into a shot glass.
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Not sure if I posted this one yet and I'm not digging through the thread
Tia Mia Mezcal Mai Tai riff by Ivy Mix
1oz/30ml Mezcal
1oz/30ml Dark rum
.75oz/22ml Lime juice
.5oz/15ml Orgeat
.5oz/15ml simple syrup
.25oz/7.5ml Dry curaçao
Add all ingredients to tin and shake, strain into a rocks glass half to three quarters filled with crushed ixe.
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Not sure if I posted this one yet and I'm not digging through the thread
Tia Mia Mezcal Mai Tai riff by Ivy Mix
1oz/30ml Mezcal
1oz/30ml Dark rum
.75oz/22ml Lime juice
.5oz/15ml Orgeat
.5oz/15ml simple syrup
.25oz/7.5ml Dry curaçao
Add all ingredients to tin and shake, strain into a rocks glass half to three quarters filled with crushed ixe.
Check this stuff out:
https://www.desertdoor.com/sotols
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(https://uploads.tapatalk-cdn.com/20220326/83bb26731e10b515f240f2484cbfd009.jpg)
Good call on the Buffalo Trace, Cato...she's pretty smooth.
-
(https://uploads.tapatalk-cdn.com/20220326/83bb26731e10b515f240f2484cbfd009.jpg)
Good call on the Buffalo Trace, Cato...she's pretty smooth.
Glad you enjoyed it!
Check this stuff out:
https://www.desertdoor.com/sotols
I am intrigued.
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Black Manhattan
2oz/60ml Rye
1oz/30ml Amaro Averna
1 Dash Angostura Bitters
1 Dash orange bitters
Combine ingredients into a mixing glass and stir over ice. Serve in a chilled glass with a cherry garnish.
Note:
Amaro choice: You can play around with the amaro if you like. I've tried it with Amaro Ciociaro and Amaro Angostura and both turned out really well.
Vermouth: The recipe doesn't call for it but you can vary it by splitting the amaro evenly with some sweet vermouth (Antica Formula works great for this).
Bitters: If you don't have one or either of the bitters, don't worry. The amaro and the rye will have plenty of flavor notes to carry the drink.
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Black Manhattan
2oz/60ml Rye
1oz/30ml Amaro Averna
1 Dash Angostura Bitters
1 Dash orange bitters
Combine ingredients into a mixing glass and stir over ice. Serve in a chilled glass with a cherry garnish.
Note:
Amaro choice: You can play around with the amaro if you like. I've tried it with Amaro Ciociaro and Amaro Angostura and both turned out really well.
Vermouth: The recipe doesn't call for it but you can vary it by splitting the amaro evenly with some sweet vermouth (Antica Formula works great for this).
Bitters: If you don't have one or either of the bitters, don't worry. The amaro and the rye will have plenty of flavor notes to carry the drink.
excrement...I have all the ingredients except the Amaro Averna
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In honor of MB's hangover:
Michelada
4oz/120ml Tomato juice
.5oz/15ml Lime juice
.5oz/15ml Mezcal (optional)
4 barspoons hot sauce of choice (Cholulah is the only correct option)
2 barspoons Worcester sauce or soy sauce (or both, freak it)
Tajin for garnish
Mexican lager of choice
Grab a pint glass or mug and rub a halved lime around the rim then garnish rim with tajin. Fill the glass halfway up with ice and add tomato juice, lime juice, hot sauce, worcester/soy sauce, beer, mezcal (if you want it) and stir.
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In honor of MB's hangover:
Michelada
4oz/120ml Tomato juice
.5oz/15ml Lime juice
.5oz/15ml Mezcal (optional)
4 barspoons hot sauce of choice (Cholulah is the only correct option)
2 barspoons Worcester sauce or soy sauce (or both, freak it)
Tajin for garnish
Mexican lager of choice
Grab a pint glass or mug and rub a halved lime around the rim then garnish rim with tajin. Fill the glass halfway up with ice and add tomato juice, lime juice, hot sauce, worcester/soy sauce, beer, mezcal (if you want it) and stir.
that sounds delish....
*runs to the can*
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I'm ready for a caesar.
-
I'm ready for a caesar.
i bought some Clamato: The Works last night......i was going to have a beer n clamato this morning, then i realized i probably shouldn't double down on what's going on in my colon right now.
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Was at my buddy's place earlier...tried Basil Hayden bourbon. A solid 5 honks. That excrement goes down smooth.
-
Frozen Mai Tais >>>> Frozen Margaritas but I'll let you all decide (each recipe makes 1 drink, scale as needed).
Frozen Mai Tai
-6oz/180g Ice
-2oz/60ml Jamaican Rum
-1oz/30ml Curaçao
-.5oz/15ml Lime juice
-.5oz/15ml orgeat
Margarita
-6oz/180g Ice
-2oz/60ml Tequila
-.75oz/20ml Orange liqueur
-.75oz/20ml Lime juice
-1 pinch of salt
Combine all ingredients in a blender and blend until smooth. Pour into glass of choice. Tell me I'm wrong.
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Frozen Mai Tais >>>> Frozen Margaritas but I'll let you all decide (each recipe makes 1 drink, scale as needed).
Frozen Mai Tai
-6oz/180g Ice
-2oz/60ml Jamaican Rum
-1oz/30ml Curaçao
-.5oz/15ml Lime juice
-.5oz/15ml orgeat
Margarita
-6oz/180g Ice
-2oz/60ml Tequila
-.75oz/20ml Orange liqueur
-.75oz/20ml Lime juice
-1 pinch of salt
Combine all ingredients in a blender and blend until smooth. Pour into glass of choice. Tell me I'm wrong.
Rum > Tequila every time. So no, you're not wrong.
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Rum > Tequila every time. So no, you're not wrong.
I'd drink tequila neat before I'd drink rum neat but as far as cocktails go this one wins.
-
Why not both?
I love a good margarita
-
I put both recipes in there so you could try both.
-
I put both recipes in there so you could try both.
I see that.
the Jamaican Rum will send my blood sugar into the stratosphere....so i'll have to take your word on the Mai Tai.
-
i know it's 8:40am....but that lime margarita sounds pretty good right about now.
-
Hemmingway Daiquiri
-1.5oz/45ml White rum
-1oz/30ml Grapefruit juice
-.75oz/22.5ml Maraschino liqueur
-.5oz/15ml Lime juice
Add all ingredients to shaker, shake over ice and strain into a glass. Serve neat with a lime wheel.
Frozen version
All ingredients from above plus:
-6oz/180g ice
Add ice and ingredients to a blender and blend on high until combined. Serve in a chilled glass.
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So A$AP Rocky has a blended Canadian Whiskey with a bottle that goes way too hard for a product that retails for less than $30.
https://cdn.shopify.com/s/files/1/0573/8954/7682/products/MP-Bottle-front_1800x1800.png?v=1648102334 (https://cdn.shopify.com/s/files/1/0573/8954/7682/products/MP-Bottle-front_1800x1800.png?v=1648102334)
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Cato...what's your current bourbon of choice lately? I'm heading to the Liquor Mart after work today to treat myself.
-
Workhorse: Grandad bonded
Nice excrement: Anything from Barrel.
-
Workhorse: Grandad bonded
Nice excrement: Anything from Barrel.
Thanks papi
-
Thanks papi
De nada.
Also Jefferson's
-
De nada.
Also Jefferson's
I ended up going with a bottle of Elijah Craig toasted barrel. Best $90 i've spent this week.
-
I ended up going with a bottle of Elijah Craig toasted barrel. Best $90 i've spent this week.
Also good.
-
I've been messing around with ChatGPT asking it to come up with random cocktails. I gave it savory cocktail with a fried oreo garnish and I think it learned how to hate.
"Fried Oreo Martini" Cocktail:
2 oz gin
1 oz olive juice
0.5 oz blue cheese stuffed olives
0.25 oz Worcestershire sauce
Dash of black pepper
Garnish with fried Oreos
Instructions:
In a shaker, combine the gin, olive juice, blue cheese stuffed olives, and Worcestershire sauce.
Shake with ice and strain into a glass.
Add a dash of black pepper and garnish with fried Oreos.
Raise your glass and enjoy the unique combination of savory flavors from the gin, olive juice and blue cheese stuffed olives and the surprise of the fried Oreos.
This cocktail is a savory take on a classic martini. The gin provides the classic juniper flavor and the olive juice gives it a nice salty and briny flavor. The blue cheese stuffed olives add a nice pungent and creamy flavor. The Worcestershire sauce gives it a nice depth of flavor and the black pepper adds a nice kick to the drink. The fried Oreos provide a nice crunchy and sweet contrast to the savory flavors of the cocktail, it also adds a nice surprise to the drink.
I will not be trying this.
-
I've been messing around with ChatGPT asking it to come up with random cocktails. I gave it savory cocktail with a fried oreo garnish and I think it learned how to hate.
I will not be trying this.
I used to like this thread
-
I've been messing around with ChatGPT asking it to come up with random cocktails. I gave it savory cocktail with a fried oreo garnish and I think it learned how to hate.
I will not be trying this.
"I've been messing around with ChatGPT asking it to come up with random cocktails. I gave it sloppy steaks cocktail with Soviet-era scat porn and I think it learned how to hate."
-
June 14, 2023:
http://nationalbourbonday.com/
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Industry Sour
This one has an incredibly divisive flavor profile, and thanks to supply problems is increasingly impractical to make at home, but it is one of my top five favorites.
Equal parts (usual proportions are .75oz/22.5 mil)
Green Chartreuse
Fernet
Lime juice
Simple syrup
Combine all ingredients, shake over ice, serve up in a coupe/Nick & Nora glass with no garnish.
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Cameltoe (US):
https://homedrinkmenu.com/drink-recipe/cameltoe
When in Canada (Sourtoe):
https://www.usatoday.com/story/travel/destinations/2019/11/01/sourtoe-cocktail-drink-human-toe-served-yukon-canada/4081899002/
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It's still too freaking hot out. Get Rick'd, bitch:
Gin Rickey
2oz/60ml Gin
Juice from half a lime
Sparkling water
Get a tall glass and fill it halfway with ice. Pour in gin, squeeze the lime in the glass, top with sparkling water and stir. Alternatives include bourbon, rye, brandy, whatever the freak you want.
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I had maybe a pint's worth, maybe 12oz worth, of the Lagavulin Nick Offerman 11yr #3 release left before the game started. It's gone now.
-
A bartender friend was telling me about these on Thursday and I thought he was insane. I was wrong.
Scotch Daiquiri
-2oz/60ml Smokey/peaty scotch (This is your Islay style. Ardbeg, Bruichladdich Port Charlotte, Lagavulin...etc.)
-1oz/30ml Lime juice
-.75oz/20ml Simple syrup (recommend a 2 to 1 ratio of sugar to water for the texture)
Shake over ice and strain into a coupe. Numb the pain of this freaking team.
Anyone who wants to tell me that cocktails are a waste of scotch can GTFO, this excrement was delicious.
-
A bartender friend was telling me about these on Thursday and I thought he was insane. I was wrong.
Scotch Daiquiri
-2oz/60ml Smokey/peaty scotch (This is your Islay style. Ardbeg, Bruichladdich Port Charlotte, Lagavulin...etc.)
-1oz/30ml Lime juice
-.75oz/20ml Simple syrup (recommend a 2 to 1 ratio of sugar to water for the texture)
Shake over ice and strain into a coupe. Numb the pain of this freaking team.
Anyone who wants to tell me that cocktails are a waste of scotch can GTFO, this excrement was delicious.
I'd try this...but I'm contemplating drinking straight out of the bottle in a paper bag right now....street bum style.
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I'd try this...but I'm contemplating drinking straight out of the bottle in a paper bag right now....street bum style.
I'm only here to offer suggestions. You do what you need to.
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I'm only here to offer suggestions. You do what you need to.
I need a functional NFL team to root for.
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I need a functional NFL team to root for.
I cannot help there.
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I cannot help there.
(https://uploads.tapatalk-cdn.com/20231120/546a0473f41c541d4e6ee0de9d54bc38.jpg)
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(https://uploads.tapatalk-cdn.com/20231120/546a0473f41c541d4e6ee0de9d54bc38.jpg)
Sardine?
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Sardine?
i'm trying to cut back
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Fernet and Coke is the national drink of Argentina and is made by mixing Fernet Branca, Coca-Cola, and occasionally simple syrup.
It's taste is the equivalent of this meme:(https://uploads.tapatalk-cdn.com/20240309/b22affb866cd901e81732ac24e566283.jpg)
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the 2024 JO tailgate official cocktail
https://x.com/Snack_Memories/status/1778573998730752483