Welcome to Talking Time's third iteration! If you would like to register for an account, or have already registered but have not yet been confirmed, please read the following:
Once you have completed these steps, Moderation Staff will be able to get your account approved.
TT staff acknowledge that there is a backlog of new accounts that await confirmation.
Unfortunately, we are putting new registrations on hold for a short time.
We do not expect this delay to extend beyond the first of November 2020, and we ask you for your patience in this matter.
~TT Moderation Staff
I've cut back a ton, due to admitting to myself that I was drinking way too much, and COVID stress wasn't helping. I still enjoy a cocktail, I just stop at two now.
My favorites have some element of bitter: Negroni, Boulevardier, anything with Campari. I also got turned on to a Trinidad Sour a while back, which stars a full shot of Angostura. You'd think it would be an undrinkable mess, but the lemon juice and orgeat or almond syrup balances out the bitters.
FYI, based on this, if you're ever looking to try something outside a cocktail, I'd recommend mead or an ice wine. Also, here at least you can buy vodka mudshakes at the liquor store and I swear to you you'll never know that you're drinking alcohol.(It's also, aside from alcopops, the only form of alcohol I like, and even then, it's more about being sweet and fruity drinks).
FYI, based on this, if you're ever looking to try something outside a cocktail, I'd recommend mead or an ice wine. Also, here at least you can buy vodka mudshakes at the liquor store and I swear to you you'll never know that you're drinking alcohol.
Yeah, now that I'm looking, they seem to just be Canadian. I've never seen their tagline before either: "The Dessert you Drink!". Accurate.I had to look up wodka mudshakes, and they sound great. But I think they aren't available here in Austria.
We made bloody marys for the first time friday night. I liked it a lot, but wished I hadn't thrown out the pickle brine earlier that day. Next time!
In the before times, we would have Oktoberfest parades, where everyone conveniently forgets about open container laws for a few hours. Last year's garnishes were bacon, olives, onions, and chicken wings.If you're not a vegetarian, let me suggest adding beef stock/broth to your bloody mary mix, at a ratio of roughly a shot of broth per standard highball glass. It enhances the flavors tremendously.
Also, as an anti-fan of both celery and olives, I advocate either the dill pickle garnish, or a skewer of cocktail shrimp.
I got some of my favorite rum the other day, Diplomatico Reserva Exclusiva. I don't know of any cocktails to do with it though since it's such a nice rum. Maybe just some simple and lime or mint.