| Author |
Message |
    
Xb12xmike
| | Posted on Wednesday, January 20, 2010 - 12:45 pm: | 
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Pete's Wicked Strawberry Blonde (5% ABV)
Carlsberg Elephant Beer (7% ABV)
Yuengling Lager (4.4% ABV)
Coffee (dark)
Iced tea |
Jredx1
| | Posted on Wednesday, January 20, 2010 - 12:56 pm: |
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Makers Mark and Water.
If it's hot out, Bombay Sapphire and fresh squeezed grapefruit juice.
(Message edited by jredx1 on January 20, 2010) |
Greenlantern
| | Posted on Wednesday, January 20, 2010 - 01:27 pm: |
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Reeds Extra Ginger Beer. |
Hex
| | Posted on Wednesday, January 20, 2010 - 01:59 pm: |
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C o c k -n- B u l l Ginger Beer is better imo. BW won't let me type 'rooster'.
http://www.badweatherbikers.com/buell/messages/406 2/526501.html
Bear Republic Racer 5 Indian Pale Ale, and Hop Yard Rye,
Russian River Pliney the Elder,
Samuel Smith Oatmeal Stout, Nut brown Ale, Old Brewery Pale Ale, and Indian Pale Ale,
Ayinger Altbairisch Dunkel,
Westmalle Trappist Ale Tripel,
Orval Trappist Ale,
Maredsous 10 Tripel,
Duvel Golden Ale,
St. Bernardus Abbey Ale, Abt 12.
plus, I like Tawny Port for sippin. Most is ok after 10 years. Right how we have a bottle of Sandman 20year tawny port open. |
Phelan
| | Posted on Wednesday, January 20, 2010 - 02:22 pm: |
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Dana, that's true, but there's not a lot of either liqour in it. Those and the S&S is how they make the margaritas at my work, but with your choose of tequila (mine is the P anejo). It also taste good with some sangria in there with it. I like just Patrón and Red Bull better though. if I have to get up early the next day though, I stick to Cape Cods. |
Drkside79
| | Posted on Wednesday, January 20, 2010 - 02:56 pm: |
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Although its not my absolute fwavorite lately I've quite enjoyed
Goose Island 312
 |
X5thxgearxfreak
| | Posted on Wednesday, January 20, 2010 - 07:34 pm: |
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If they ever legalize it in the States, you all ought to try some Absinthe. It's actually surprisingly good. Poured over a few cubes of sugar into a small glass with a few ice cubes and I'll tell ya, it's quite potent but still absolutely refreshing. |
Bads1
| | Posted on Wednesday, January 20, 2010 - 07:51 pm: |
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If they ever legalize it in the States, you all ought to try some Absinthe
It is.... I have it. |
X5thxgearxfreak
| | Posted on Wednesday, January 20, 2010 - 08:11 pm: |
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With wormwood? I have to catch up on my foreign legal matters it seems. |
Buelldawg
| | Posted on Wednesday, January 20, 2010 - 09:00 pm: |
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Monks Cafe Flemish sour ale |
Sekalilgai
| | Posted on Wednesday, January 20, 2010 - 09:02 pm: |
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Rogue Dead Guy, or if I'm having wings...Bud Light! |
Fltwistygirl
| | Posted on Wednesday, January 20, 2010 - 09:46 pm: |
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Bushmills on the rocks with a lil' splash of agua or
Guinness mixed 1/2 & 1/2 with Woodchuck amber cider.
Tastey, tastey! |
Milt
| | Posted on Thursday, January 21, 2010 - 08:17 am: |
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I've had absinthe that a buddy brought back from Israel. I'm not sure if it was made with wormwood, but sure put some worm holes in my brain.
I've been told by many that sugar and ice improve the experience. I confronted it straight up, warm in a juice glass - still delicious. |
Pso
| | Posted on Thursday, January 21, 2010 - 06:16 pm: |
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Is there not a special glass or thing for making a proper Absinthe. Something bout dripping it on or through ice or soemthing? |
Carbonfibrebob
| | Posted on Thursday, January 21, 2010 - 06:29 pm: |
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My all-time fav from years ago. I don't know if it can be found anymore.
Bull's Head Black
A raspberry porter from Silver Plume Brewing. MMMM Chewy |
X5thxgearxfreak
| | Posted on Thursday, January 21, 2010 - 07:05 pm: |
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This what you meant, Pso?
Yes, it's on fire. That's how you can do it. You set a sugar cube soaked in absinthe ontop of the spoon and light it on fire and drop it in the glass setting all of the absinthe ablaze, then pour a shot glass of water over the spoon into the glass, then enjoy.
Or do it how the Frenchies like to, and pour 2 or 3 bits water over the spoon with a sugar cube on it, into one part absinthe. Or however much water you want to add. Some like it to where it turns into a milk of magnesia looking stuff, some like it to where it barely turns opaque. To each their own I supppose, I like 'em strong.
(Message edited by x5thxgearxfreak on January 21, 2010) |
1313
| | Posted on Friday, January 22, 2010 - 12:35 am: |
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To each their own I supppose, I like 'em strong.
Then why burn it?!?! Sure it's neat the first few times to play with fire, but all you're doing is burning off alcohol. Rituals are rituals, but not all societies that have imbibed have lit it on fire.
I've had Absinthe both ways, both from Europe and the USA, and I can definitely attest that Absinthe is definitely more potent without the flame. My current inventory of Absinthe should demonstrate that I'm no rookie at this.
11 different brands in the fridge (hey, ya gotta leave some room for beer...) and one unopened bottle of Mansinthe waiting for it's turn.
To each their own, however-
1313
(Message edited by 1313 on January 22, 2010) |
Pso
| | Posted on Friday, January 22, 2010 - 08:38 am: |
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1313, do you use the sugar cube and dribble water over it like x5th but not setting the stuff on fire? Also is it the water that gives it the cloudy look? And why add the water? Is it served chilled like a white wine, room temp like red?
X5th-I think I saw somewhere about a special glass being used with a little thing on top o ris that just a gimmick? |
Brumbear
| | Posted on Friday, January 22, 2010 - 08:45 am: |
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feuerzungen bowle |
X5thxgearxfreak
| | Posted on Friday, January 22, 2010 - 03:15 pm: |
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Pso,
Try it how you like it. Like 1313 said, burning it removes some alcohol, thus won't knock you on your arse. I've seen people swig the stuff right outa the bottle. The majority, on this side of the pond, put 1 part absinthe in the glass with a cube or two of ice and pour 3 parts water over the spoon with the sugar into the glass.
It turns milky because shit that isn't water soluble in the absinthe comes out and cloud the drink. Typically it's mostly the herbs they make it with, anise, star anise, fennel, and wormwood, melissa, hyssop, etc... that make it milky. Note though, there is a difference between distilled absinthe (true absinthe) and cold mixed. Cold mixed is kind of like an artificial absinthe? Instead of making the absinthe the traditional way, they take flavoring agents and artificial coloring to make it look and taste like absinthe. A good tongue will notice cold mixed tastes like a womans vodka, or a kind of schnapps.
As for the special glass with the thingy ontop? Did you mean the thingy as the spoon? Or like Brum said, maybe you were looking at a Feuerzangenbowle. Like thus,
With these, mulled wine (spiced wine served warm) is put into the bowl ontop of the little burner. This burner keeps the wine warm. Then, you take a sugarloaf and soak it in rum, you then set a grater thing ontop of the bowl with the sugarloaf ontop. Set the sugarloaf alight and using a spoon, spoon more rum onto the sugarloaf until the whole thing has melted into the wine. You then drink the wine. |
Brumbear
| | Posted on Friday, January 22, 2010 - 03:19 pm: |
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mmm mm good but you must use Stroh rum from Austria it is DA BOMB literally |
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