Booze Recomendations - Page 2

Meh. I'm not that big on vodka to begin with. Although I did like Luksossawa Polish Potato (yes, potato) vodka w/ cranberry for some reason. Although NO ONE ever orders them in bars or anything anymore, I was partial to highballs when I was a teenager. It was an old man's drink even then, though. It's just whiskey mixed w/ ginger ale. Good, simple and didn't taste too nasty. Ideal for an inexperienced teen to get wasted on. Every once in awhile, I'll pour one between the jack's & Cokes (or Dr. Peppers). The Alexor is on to something, my friend.

I once went to a New Year's Party where the host had hired an actual bartender to serve drinks. My friends and me asked her to mix us something she'd recommend, and she made something called an Almond Joy shot. If I recall correctly, it was malibu coconut rum, amaretto, and Kahlua. Probably poured in that order (the order makes a difference) into a large shot glass. When you drink it, the flavors hit you one ata time, one after the other; the chocolate, then the almond, then the coconut. Besides being tasty, it's just a trip to DRINK something that really (I swear to God) actually tastes like an Almond Joy candy bar. I KNOW that'd impress girls at a party you're throwing if you learn from a better source than me how to mix them.

bloody beers.

151 maliburum pinappajuice!

Canadian mist is nice with Sprite if the booze is kept in the freezer. I personally hate hot spirits on cold mixes, makes it immediately watery.....just my taste. No ice needed. After about the second its better with water. Gets sweet on you.

Same with rum, Bacardi & Coke, just a splash of coke is enough . It gets really sweet also. After that, go cokeless.

Scotch is surely a serious drinkers choice, I prefer mine on the rox with a splash of soda. Dewars is good for the price. The taste sucks still to this day, but you can sip it and MAYBE maintain. I always had the utmost respect for anyone who orders scotch at a bar.

Don't order ANYTHING with juice, you will look like a pussy and the bartender will smirk (smirk).

I would never drink tequila unless my man left me for another, I lost my job, and my dog is dying. Uhhhhhh, maybe that still aint enough.

If you want to get there fast, just mix some Spirytus with a little Coke or juice or whatever. At 192 proof it's a little rough on its own.

Every time you do this a fairy dies. I hope you're happy.

You have to learn to taste it. And it is an acquired taste, it started off all tasting like booze to me.

If you want a nice flavour, order a more expensive Bowmore, a 16 or a Darkest, neat. Add a small amount of room temperature water, enough to cut the alcohol sting in your nose a bit and bring out the nose of the whisky, and enjoy. Don't go overboard on the water, the lower the proof the less you need. Take a sniff, then a reasonable mouthful, and take the time for the flavours to develop. That's how you get the flavour out of scotch, and Bowmore has a nice flavour, sweet smelling and a palate like chocolate or toffee. It's the shit.

There are lots of ways of drinking scotch, but that's how it is tasted. It's a fun hobby. Quality can cost, but there are enough scotches under $100 - probably less in the States - to keep you experimenting for years.

By the by, people...Jack is not a Bourbon.

I'll...umm...24th the love for Maker's. I'm still relatively poor, so I generally keep Knob Creek on hand as a stand-in. Baker's is pretty much the shit and Booker's will make you go apeshit on your city of choice GTA-style.

Oh, and...since there's hardly any mention of tequila, I'll go ahead and throw some love to Patron Silver. It comes with a lot of hype, and it doesn't really ever disappoint. It's not cheap...but it's not as much as the ridiculously premium stuff like Don Julio. You can sip Patron pretty much straight up and not want to punch your grandmother in the ovary, which is more than I can say for effin' Cuervo.

Quite happy actually, faeries dying remind me of moths to a flame.


Are we still talking about Scotch? I haven't $100 to indulge so must withhold judgment here. I personally lean to blended whiskey at the moment, and BTW Jared Melton, Jack is certainly bourbon. Sour Mash, but still most definitely bourbon.

No, Jack is a Tennessee whiskey. There's a difference.

ETA - I refer those interested to this convenient wiki article on the Lincoln County Process for the difference between Bourbon and Tennessee whiskey.

You are right, I stand corrected. My bad.

" Seven generations later, we still mellow our whiskey just as Mr. Jack did. The reason is simple: it imparts a distinctive smoothness folks have come to expect from Jack Daniel's. Charcoal Mellowing makes Jack Daniel's what it is – a Tennessee Whiskey and not a Bourbon. It refines our whiskey's rich flavor even before we fully mature it in barrels of our own making. Yes, it's a painstaking process that demands extra attention and makes our whiskey a bit more costly to craft. But Mr. Jack wouldn't have it any other way. Neither would we.

So I bought some Sailor Jerry's rum and it's good, but still doesnt beat out my favorite, Captain Private Stock. The rush of vanilla scents in that make me flutter all happy like.

Polish everclear. Great stuff. A recent immigrant told me back in the bad ol' days of communism, he & his dad used to drive to Warsaw from their farm to buy it w/ their ration cards or whatever. They'd never have enough rations for gas to make the whole trip, so they'd do the last leg home on a couple bottles of spiritus.

I have a cookbook w/ a chapter on liquer recipes. Most call for the use of Spiritus; I've tried 2 so far: one where you dice & mash peaches, & pour the botle over it, toss in a cinnamon stick, & let it steep for 2 weeks, then filter it thru cheesecloth into a pot, & add a lot of sugar. Boil until the sugar dissolves, cool to room temperature, & enjoy. The proof lowers a bit from the ferocious 192 straight spiritus boasts, but it's still plenty potent. And tasty as all hell. I tried another w/ the same formula, excelpt you mash pears & add 1/3 of a vanilla bean. That one I didn't care for so much, because the vanilla overpowers. Kind of cloying and overly sweet. There's others, but I haven't had the time to make or enjoy them lately.

Gin & Juice (the drink of choice for Snoop Dogg I believe).

I'm from Sweden, so Vodka is the stuff. I like the Swedish and Finnish brands (Absolut, Finlandia), but Russia has some of the best vodkas in the world (like Flagman, that is probably not too easy to get ahold of though). Anyway, always keep it cold (put the bottle back in the freezer after you pour your drink), pour it into a wide, low glass, over a lot of ice, then squeeze half a lime into it. 10 or 12 of those will leave you shivering the morning after, but it's well worth it. Hangovers are better on white liquor.

When it comes to single malt, I'm not too fond of the smokier ones like Laphroiag (though it's hard to argue about Ardbeg), but I'm very partial to the Highlands, particularly The Macallan, Glenmorangie and The Glenlivet. My favorite is the Lowlands Auchentoshan, which is very light and tastes of fruit and honey. Also, you can't go wrong with Springbank, one of very few, if not the only remaining, malt from Campbeltown.

I once bought a bottle of this stuff called loch Dhu, "The Black Scotch". It was indeed black as night; the reason being they smoke it over peat fire. If I recall correctly, it WAS single malt, but it was THE nastiest thing I have ever tasted. My friends & I were attempting to drink it w/ cigars on the front porch of my pal Frank's Lake George vacation home, & we ended up giving it to some passing teens. If scotch in general is an acquired taste, I don't know what to call this.

There are also some sticklers who would insist that bourbon ain't bourbon unless it's made with Kentucky Limestone Water but in actuallity bourbon can be made anywhere in the U.S. as long as it consists of at least 51% corn — typically about 70% — with the remainder being wheat and/or rye, and malted barley. It is distilled to no more than 160 (U.S.) proof, and aged in new charred oak barrels for at least two years. The two years maturation process is not a legal requirement for a whiskey to be called "bourbon," but it is a legal requirement for "straight bourbon." However, in practice, most bourbon whiskeys are aged for at least four years.

Bourbon must be put into the barrels at no more than 125 U.S. proof. After aging it is diluted with water and bottled. Bottling proof for whiskey must be at least 80 proof (40% abv) and most whiskey is sold at 80 proof. Other common proofs are 86, 90, 94, 100 and 107, and whiskeys of up to 142 proof have been sold. Some higher proof bottlings are "barrel proof."

I agree that it's a sin to add sodapop to good booze. If you wish to use bourbon as a mixer, stick with Early Times or Old Crow. Fine bourbons should be taken neat.

Interesting. I'm too lazy to prepare a cocktail 2 weeks in advance though.

No, Canada.

My (limited) experience is that the less expensive scotches taste very bright. Not necessarily bad, but not too subtle.

Older Glenlivet isn't bad, actually. Like the 12 year-old stuff you get in bars, but all grown up.

And yeah, the tongue turns to leather after too much scotch and all you taste is alcohol.

An old Glenlivet is enjoyable. Try the 1988 Tullabardine. It's pretty smoke-free, being sweet and grassy.

That's a long way to go for a drink.

I'd go to Canada for a beer. The Canadians don't have it in them to make a bad beer, and I truly miss Grizzly lager. And LaBatt's 50. Haven't seen either in about 20 years.

Eidt: OK, it'd have to be several beers. But you get the point.

I just came back from the Burlington beer festival with 125$ worth of American (and some of it English) beer from small breweries. Canadian beer is total shit compared to these.

Although Labatt 50 is ok for a big commercial brew.

Quebec has a lot of microbreweries with high quality products, which are tougher to find. Still, some US micros are putting out some very interesting products.


Come on Alex. The Labatt 50 is so 80's you can still smell the hairspray when you open it, and is so cheap it's better at room temperature !

Don't get me wrong; I love microbrewed stuff as well; haven't drunk anything else for a long time, now. But if ya gotta go mass produced, Canadian brew blows anything America puts out away. Yeah, I know about the Sam Adams. I don't like the Boston Lager. Sue me.

PS: I forgot to mention Moosehead. Love that stuff. Good AND cheap! The Moose is loose, baby!

Actually, Labatt 50 is a good mass produced ale. Nothing great but a good buy considering the price. Much better than going with cheap lagers and pilzners like Bleue or Ex.

Your right about that. I despise Budweiser. Coors Light is ok because it has zero taste.

The Alcoholism Thread made me look for a thread like this one.

My personal favorite refreshment is Bombay Sapphire Gin. Straight, tonic, mixed, whatever. Plymouth for when you need a softer juniper taste and Hendrick's is on par with Bombay.

Ten Cane rum is the finest rum I have come across in many years. Smells like tequila but is super fine. Mellows like a scotch when over ice.

Beers I usually go with Dead Guy ale from Rogue brewery. The Morimoto Ale they have is an excellent choice if you are an old school Iron Chef fan.

Flying Dog Brewery out of Colorado has a great selection and their Mixed Litter case of beers is a great sampler platter of their wares.

Abita Springs makes a Raspberry wheat beer that is refreshing when the heat calls for something light.

K Cider from Britain is a great choice. Much crisper than anything from America. Plus at 6.9% ABV it is worth it for regular beer prices.

And say what you want about cocktails but knowing your way around a bar is a skill that all men need to possess. May I suggest this book.

Try a Monkey Gland, Aviation or their Cuba Libre recipe(rum & coke w/ a splash of gin and bitters).

I think I recently discovered my new favorite favorite single malt scotch at the cigar bar of the ship I took my Alaska cruise on: Cragganmore. Slight caramel like note. Sublime. Went really well with that Davidoff.

I usually go for a Crown and Coke or a Guinness. If I'm looking to work the liver I will go for double shot Crown and Coke then chase with shots of Tequila.

Now, if you're on a formal. I recommend the Mojito. And of course Saki if you are ever having asian food.

Normally I don't drink... at all. I drank a bit when I first turned 21 on and off for a year or two, but it just leaves me feeling wretched. I'd much rather smoke some nice bud than ingest liquid poison. There is not an alcohol in the world that I think actually tastes "good": they're all varying degrees of awful

 

With that said, astoundingly I've found in recent weeks a cocktail I actually enjoy. A cocktail I will now recommend to the Chewers of CHUD: The Khalua Mudslide

 

IMHO it tastes minimally objectionable/pretty good, and I would suggest everyone try one or a few, just not before work

 

 

 

 

 

 

 

Pretty sure that is just a milkshake.

 

An image search revealed a photo of that concoction, which was labled an 'iced mudslide'

It's a Community reference, Kate.

 

That said... diabetes and liver disease, now in one convenient beverage!

 

Thanks for the heads up on the reference!

 

And I hardly drink enough of 'em to qualify for such ailments. One drink makes me sleepy within an hour, and any more than that leaves me feeling sick to my stomach for days