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  #1561  
Old 04-17-2017, 10:01 PM
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Originally Posted by Paul le Fou View Post
Cider's okay but I have trouble getting excited or interested in it. Spire dark & dry is my favorite regular one
Dark and Dry is still fairly sweet (but good!). If you want to try a truly dry cider give any of Schilling's offerings a try. They used to have an oaked cider that was really good but I haven't seen it in a couple of years.

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Originally Posted by Paul le Fou View Post
though I also really like Seattle Cider Co.'s Three Pepper cider.
Why have I not seen this one?
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  #1562  
Old 04-17-2017, 10:15 PM
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Dang, some of their limited run stuff sounds REALLY interesting. May have a look next time I visit the folks.
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  #1563  
Old 04-17-2017, 11:23 PM
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Quote:
Originally Posted by Daikaiju View Post
So this is a thing?
Cheladas are a thing in Mexico, yes.

A Bud Light and Clamato chelada, however, sounds like the absolutely worst version of that thing you'd ever want to taste. And I don't even like cheladas*.

Last edited by Positronic Brain; 04-17-2017 at 11:24 PM. Reason: *Please keep this to yourself; they might take my Mexican passport away if they find out.
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  #1564  
Old 04-18-2017, 08:14 AM
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Quote:
Originally Posted by Positronic Brain View Post
Cheladas are a thing in Mexico, yes.

A Bud Light and Clamato chelada, however, sounds like the absolutely worst version of that thing you'd ever want to taste. And I don't even like cheladas*.
As far as beer mashups, I like them better than the silly Coronaritas that I'm sure someone at Corona marketing cooked up.

I'd still rather have a Bloody Mary, but I have to be in the right mood for either. Preferably, Saturday mornings on weekend camping trips.
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  #1565  
Old 04-18-2017, 03:50 PM
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Quote:
Originally Posted by Positronic Brain View Post
Cheladas are a thing in Mexico, yes.

A Bud Light and Clamato chelada, however, sounds like the absolutely worst version of that thing you'd ever want to taste. And I don't even like cheladas*.
Real cheladas are a treat.

Bud Light: The Horror Of Chelada still has a place though. It is this: Vegas hangovers.
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  #1566  
Old 04-28-2017, 02:13 AM
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Had a few drinks tonight, the most interesting one was the Crysthanemum, a vermouth-based cocktail:

2 ounces dry vermouth
0.75 ounces Benedictine
0.25 ounces absinthe

Given how little of it is in the drink, it's kinda surprising how much the absinthe takes over the cocktail. The Benedictine rounds it off with a nice sweetness, though, and you finish with the vermouth lingering. Very nice, fairly light drink.
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  #1567  
Old 04-28-2017, 07:00 AM
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Probably a great use of absinthe since it is such a strong flavour! This sounds delicious!
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  #1568  
Old 04-29-2017, 04:24 PM
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Just had my first caipirinha and now I need a bottle of cachaca. There are only two kinds available in Quebec, priced very similarly: Pitu and Leblon. Anyone know which one is better?

UPDATE: I realized that the restaurant served Leblon, so I bought a bottle of that. Good times ahead!

Last edited by MCBanjoMike; 04-29-2017 at 05:26 PM.
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  #1569  
Old 04-30-2017, 09:30 AM
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Good luck! I got frustrated trying to work out proportions for a caipirinha that I really liked, but it's been a long time since I tried.

Went to the fancy cocktail bar downtown last night to celebrate an occasion and got something made with: "Strawberry Infused Mezcal, Mezcal Infused Strawberry Syrup, Chartreuse, Lime & Egg White." More well-balanced than it sounds. I think they're using the chartreuse like Don the Beachcomber used to use a dose of Herbsaint and bitters, just a little touch of something to counter the sweetness of his tiki drinks.

The egg white of course gives it a thick layer of foam, and as I was sipping that off the top I was thinking that it would be great if you could adapt this recipe to make baked meringue.
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  #1570  
Old 05-01-2017, 07:44 PM
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Made the Trouble In Paradise off of Falselogic's blog yesterday. Really enjoyed it, except the Campari kinda stole the show from the other ingredients. Next time I think I'll cut the Campari down to 0.75oz, add a bit more basil and black pepper to bring those notes out a bit more.
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  #1571  
Old 05-01-2017, 08:04 PM
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It helps to whack the basil with something just before you use it as garnish, brings out the scent more strongly. I've seen bartenders take the sprig and clap it between their hands just before serving.

That sounds like a great drink, kind of a cousin to the old Navy Grog.
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  #1572  
Old 05-01-2017, 08:19 PM
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Quote:
Originally Posted by The Raider Dr. Jones View Post
It helps to whack the basil with something just before you use it as garnish, brings out the scent more strongly. I've seen bartenders take the sprig and clap it between their hands just before serving.

That sounds like a great drink, kind of a cousin to the old Navy Grog.
Oh, I did, I just think it a) wasn't quite fresh enough, and b) I didn't use enough.
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  #1573  
Old 05-09-2017, 08:15 PM
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Rumchata has rocketed up close to the top of the list of Best Things I've Ever Put In My Mouth.
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  #1574  
Old 05-21-2017, 03:00 PM
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Got some decent spending money on this last paycheck, so on a whim (and listening to Parish talk about gin on the internet for the past couple of years) I picked up a bottle of Hendrick's before going to a D&D session. We didn't have any traditional mixes at the event itself, so me and a buddy tried it clean first (which was actually pretty ok for me, who usually can't stand straight alcohol) before another person there whose currently on a vegan diet offered some of their Honest Watermelon Lemonade to mix with it.

Folks, you have to trust me when I say this combination was a revelation. The watermelon and cucumber came together to create a light, flavorful cocktail. We enjoyed it so much, we christened it the Phandalin Punch based on the campaign we've been engaged in.
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  #1575  
Old 05-22-2017, 10:02 AM
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Oh right I'm old enough and have interest enough to sample some alcoholic beverages

Since I've been in Chicago, I've been really digging Wild Sour beer. It's sour beers in all kinds of types and flavors, and as a sour lover it's a good way to just enjoy a single beer can over the night with lots of flavor. I don't really have the language to describe beer very well, but basically it's sour + whatever your favorite type of beer is.
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  #1576  
Old 05-22-2017, 10:08 AM
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Sours are good! Or at least many of them are, there's a pretty wide variety. FYI, though, we actually have a beer-specific thread a bit further down the first page...
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  #1577  
Old 05-22-2017, 08:38 PM
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I always forget that the mild-tasting canned whiskey highballs you can buy in Japanese vending machines are a LOT more alcoholic than they seem. Dangerous things, they are.
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  #1578  
Old 05-25-2017, 09:19 AM
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Nice article on Bitters
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  #1579  
Old 05-26-2017, 08:42 AM
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I'd never heard of an infinity bottle before, but I'm intrigued by the idea: When you finish a bottle of whiskey, mix the last ounce or so into a common bottle so that you have a personal whiskey blend.
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  #1580  
Old 05-26-2017, 08:58 AM
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Quote:
Originally Posted by ajr82 View Post
I'd never heard of an infinity bottle before, but I'm intrigued by the idea: When you finish a bottle of whiskey, mix the last ounce or so into a common bottle so that you have a personal whiskey blend.
my bud does this. Call's it the captain's blend.
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  #1581  
Old 05-26-2017, 12:27 PM
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Quote:
Originally Posted by ajr82 View Post
I'd never heard of an infinity bottle before, but I'm intrigued by the idea: When you finish a bottle of whiskey, mix the last ounce or so into a common bottle so that you have a personal whiskey blend.
From still to swill.
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  #1582  
Old 05-26-2017, 05:27 PM
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Cuba Libres are way better with Pepsi than Coke. The lime just melds better with Pepsi's milder flavors.
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  #1583  
Old 05-26-2017, 05:46 PM
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Quote:
Originally Posted by Issun View Post
Cuba Libres are way better with Pepsi than Coke. The lime just melds better with Pepsi's milder flavors.
If I just wanted sugar in my Rum I'd use simple syrup.
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  #1584  
Old 05-26-2017, 06:13 PM
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Quote:
Originally Posted by Falselogic View Post
If I just wanted sugar in my Rum I'd use simple syrup.
Falselogic is a pirate: CONFIRMED
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  #1585  
Old 05-27-2017, 11:16 AM
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I wasn't much of a drinker, but when my Mom died 3 months ago, I started again.

I never drink more than 4 servings a day, and I never get buzzed or drunk.

I drink:

Mike's cherry lemonaide
Henry's hard soda
Budweiser
Smirnov
Baccardi
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  #1586  
Old 05-27-2017, 05:42 PM
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Quote:
Originally Posted by Falselogic View Post
If I just wanted sugar in my Rum I'd use simple syrup.
Man, don't hate on the Pepsi Cuba Libre.
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  #1587  
Old 05-28-2017, 08:27 AM
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Beefy, 28 drinks a week is cause for concern. You might want to take a look at other coping strategies that are better for you.
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  #1588  
Old 05-28-2017, 08:57 AM
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I agree. Even if you're not feeling any effects, that much alcohol will not do good things to your body in the long run. Please be careful.
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  #1589  
Old 06-01-2017, 11:55 AM
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  #1590  
Old 06-04-2017, 08:24 AM
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I'm intrigued by that infinity bottle concept. Not sure I actually go through enough liquor to make it interesting, though, since I'm mainly a craft beer guy for everyday drinking, but maybe I'll give it a shot next time I have a few bottles that are low.
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