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Cheers! Lets Talk Cocktails

John

(he/him)
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.
 

Falselogic

Techno-Threadcromancer
(they/them)
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.
Sounds real tasty! I'll have to try it. I love Campari and want to try more bitter, herbal apertiffs. There are a lot of them out there. Especially interested in St. George Distillary's Bruto Americano
 

Beowulf

Let the Mystery Be
(He/Him)
I've leaned heavily into ginger beer based cocktails since I've been doing all my drinking at home--my old standby is the dark and stormy, but swapping in whiskey or scotch and occasionally a little lemon juice or orange bitters has been fun.
 

FelixSH

(He/Him)
I love sweet cocktails, but also make them a special thing. It's two or three times per year, when I go to a cocktail bar with a friend. (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).

My standard favorites are Sex on the Beach and Swimming Pool. Both sweet, and the first one tastes like summer to me. Banana Daiquiries are also pretty nice.

The cocktail bar where I go to also has some other ones that I often order there. One of them tastes like delicious chocolate milk, and the other one contains a lot of delicious fruits.
 

JBear

Internet's foremost Bertolli cosplayer
(He/Him)
I'm too lazy to mix stuff at home but I love getting cocktails when I'm out. Earlier this week I had a cocktail that was just Prosecco, Chambord, and pomegranate and it was :chefkiss:

(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.
 

Paul le Fou

AAAAAAAA
(He)
I want to mix more cocktails, but keeping a bar stocked with enough different things I'd actually want to try messing around with would be, like, prohibitively expensive. Maybe if I find myself in Oregon sometime soon...

Anyway, my go-to cocktail is either a Manhattan or, even better, a dry orange Manhattan - instead of vermouth, you use Pierre Ferrand's dry curacao, the absolute best orange liquor out there. 2:1 whiskey (I prefer rye, but like, I prefer rye in general) to dry curacao, bitters of your choice. Orange bitters aren't really necessary, but cardamom or chocolate bitters both work really well.

I miss negronis, too. And I kind of want to get into making spicy cocktails, because the world needs more exploration of spicy drinks. They're some of my favorite when I'm out, particularly because of how rare they can be D:
 

Gaer

chat.exe a cessé de fonctionner
Staff member
Moderator
Thread has been moved after talking to false!
 

Mommi

Miss or be made.
(She/Her)
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!
 

FelixSH

(He/Him)
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.
I had to look up wodka mudshakes, and they sound great. But I think they aren't available here in Austria.

Thanks for the suggestions, I will give mead and ice wine a shot. :)
 

JBear

Internet's foremost Bertolli cosplayer
(He/Him)
Let me know if you enjoy them!

I had to look up wodka mudshakes, and they sound great. But I think they aren't available here in Austria.
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.
 

Kirin

Summon for hire
(he/him)
Sounds like just a pre-mixed mudslide, which I've also seen floating around under different names.
 

JBear

Internet's foremost Bertolli cosplayer
(He/Him)
I mean, maybe if there was only one flavour, but there are many, from simple flavours like banana or strawberry to explicitly branded stuff like Caramilk. I've never tried one that was not delicious.
 

Falselogic

Techno-Threadcromancer
(they/them)
Hard to go wrong with ice cream and booze.

That reminds me I need to post my Dole whip recipe and pics here!

#ifyouknowyouknow #dolewhipsforever
 

Droewyn

Smol Monster
(She/her, they/them)
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!
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.
 

John

(he/him)
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.
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.
 

Paul le Fou

AAAAAAAA
(He)
I had an airplane bottle of campari, which was enough for two negronis. So I made two negronis over the last couple days. They were good, I liked them. Negronis are good. Having carpano antica for the vermouth certainly helped.

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.

I really need to try more gins once I'm done with this bottle of Bombay Sapphire, but I don't make enough gin stuff to go through it fast enough to warrant that, typically. But gin is such a good (and common) cocktail base! Especially since I don't like vodka. Hmm, I bet total wine and more has a bunch of airplane bottles I can do a tasting with...
 

Falselogic

Techno-Threadcromancer
(they/them)
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.
A Daiquiri (Rum Sour), a Mai Tai are good drinks for a good rum! You can even be roguish and use it to make a Mojito instead of a white rum (which sounds like what you were planning.)
 

Kirin

Summon for hire
(he/him)
I used to think I didn't like gin, but it turned out as with so many things, I just hadn't had good ones yet. Now I'm a bit into it, for which most of the blame lies with our ex-fearless-leader mixing cocktails for Retronauts sessions. Anyway, if anybody happens near my neck of the woods, I've taken quite a liking to Durham Distillery's Conniption navy-strength. Good stuff. No idea how far they distribute, though.
 

Issun

Could be a fren
I also thought I didn't like gin for a while because I'd only had Seagram's Dry (blech). Then one day I decided to try a G&T with Bombay Sapphire and was like "Oh. That's what gin is supposed to taste like!"
 
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