By FuryousBy giririsss3 weeks sober as of today.
It's been a struggle.
I could really go some founders centenial IPA
The struggle is real out here. I'm off and on sober for about eight years so i feel you.
I could really go for some tin cup whiskey. At least let sip some exquisite organic liquor. In addition to that, I'm in the mood for some live shit like 151. Mix 151 with cheap Tequila only to watch your liver dissolve into nothingness.
What's a good dark beer with Apple in it?
*EDIT* i need something with some kick that put some hair on your chest. A good dry Gin every once in a while keeps your soul tight.
It's hard to recommend beers across the world because availability is so patchy. Particularly with dark beers. But if you can find them, the Founders Dirty/backwoods bastard brown ale's will sit you tight.
Also, that 3 weeks comment was from last year. I want this damn download to hurry up so i can go to the pub before the bus leaves.
Jack and ginger ale. Shitfaced right now. I'd like to play a game but the controller is so far away and I might fall over reaching for it.
I'm drinking rose wine at 11am, waiting for all the sunday poker tournaments to start on pokerstars. I just found out that march 8th is women's day in which we celebrate women all day in Poland, unfortunately for the polish chick I'm dating I'm not polish.
Sunday is poker day.
Sunday is poker day.
I just gave up alcohol while taking some new facial cream medication. (Rosacea ftl) =|
But my favs were red ales and Buffalo Trace bourbon.
But my favs were red ales and Buffalo Trace bourbon.
So tried Crown Royal Apple with Apple Cranberry Juice. Made my top 5.
Also hit up something called Loopy. Made by three olives. It was like drinking froot loops. Don't know how I feel.....
Also hit up something called Loopy. Made by three olives. It was like drinking froot loops. Don't know how I feel.....
Been learning more about wine as of recent. Margaritas are the shit though.
Still keeping it classy with jungle juice.
By King Riovane Go To PostSo tried Crown Royal Apple with Apple Cranberry Juice. Made my top 5.
Can't say I like Crown Royal Apple. Too sweet.
By etiolation Go To Postut my favs were red ales and Buffalo Trace bourbon.
Now this is my speed.
By HasphatsAnts Go To PostGet you laid tho.Girls looooove Fireball.
The accuracy of this post.
Right now just opened a remy xo and gave been sent a bottle of screaming eagle by my parents for Xmas ☺️
How did I miss this thread? I can't do Laphroig. I actually can't do any overly peated scotches. I do like some of the lesser peated ones, though I'm mostly a Bourbon / Rye Whiskey kinda guy.
I have a tiny bit of Pappy 20 year I'll finish off when my daughter is born.
I have a bit of George T Stagg left that I"ll finish on new years.
I've been saving these though because replacement is a bitch
I have a tiny bit of Pappy 20 year I'll finish off when my daughter is born.
I have a bit of George T Stagg left that I"ll finish on new years.
I've been saving these though because replacement is a bitch
Laphroig is some serious shit. First time I sipped it I thought some ashed their cigar in my glass. I enjoy Lagavulin, feel like its the perfect in between, little peat but finishes smooth. Only had a small amount of Pappy and want more.
Right now I'm drinking Miller Lites in 80 degree heat.
Right now I'm drinking Miller Lites in 80 degree heat.
Pappy is just stupid rare. Same with the buffalo trace yearly collection they release. I can never catch the bottles when they hit the shelves. Only after they've been bought and put back up on consignment for $300 a bottle. Fuck that noise. It's good ... it's not THAT good.
By Fenderputty Go To PostPappy is just stupid rare. Same with the buffalo trace yearly collection they release. I can never catch the bottles when they hit the shelves. Only after they've been bought and put back up on consignment for $300 a bottle. Fuck that noise. It's good … it's not THAT good.Me and my buddy befriended all the bartenders at this whiskey joint, so they let us taste(taste, not sip) all the ultra rare, expensive shit. Only way I can really drink it, don't think I've seen a bottle of Pappy at anyones house ever.
By Slizz Go To PostMe and my buddy befriended all the bartenders at this whiskey joint, so they let us taste(taste, not sip) all the ultra rare, expensive shit. Only way I can really drink it, don't think I've seen a bottle of Pappy at anyones house ever.
Only reason I have a bottle of the Stagg, Handy and the Pappy is because my wife used to work as an assistant manager for a smaller boutique hotel. The alcohol rep sold them to her. The hotel she works at currently doesn't afford her that option. The three bottles I have, I've kept for about 3.5 years now.
Total wine will sell them all. However they won't tell you when they come in. So it's all a crap shoot, or you have to call daily. There's a couple smaller high end liqueur stores near me that also gets a couple bottles of each. They raffle the damn things off though so it's also really unlikely anyone will get one. The people that do almost always re-sell the damn bottles at about $300 a pop.
At one point in time my bourbon looked like this (this is after some nicer ones were depleted too)
Notice the proof on that bottle of STAGG. Soo delicious too. My favorite bourbon. Though I need that shit on rocks.
I still drink the exact same shit I did 15 years ago
Irn Bru, Dr Pepper, Ribena squash, orange squash, strawberry milkshake, Pepsi Max, apple juice or plain old tapwater
dem mainstays
Irn Bru, Dr Pepper, Ribena squash, orange squash, strawberry milkshake, Pepsi Max, apple juice or plain old tapwater
dem mainstays
One of my biggest fucking pet peeves are when bars ruin an Old Fashioned. It is one of the simplest things to concoct and yet... and YET bars all over fuck it up so badly. Yea, sometimes they throw in actual fruit and cherries when they shouldn't, and I can sorta live with that. Yea, I can even maybe get through one that's badly watered down because they didn't use a big ice cube that melts slowly.
But my god, how the fuck do you make it taste like cough syrup? I had the absolute worst one on Friday night and I didn't even finish my sip. Thankfully it was dirt cheap, but fuck.
Bitters, orange peel, sugar or syrup, and a good bourbon or rye. DASSIT.
But my god, how the fuck do you make it taste like cough syrup? I had the absolute worst one on Friday night and I didn't even finish my sip. Thankfully it was dirt cheap, but fuck.
Bitters, orange peel, sugar or syrup, and a good bourbon or rye. DASSIT.
Weeks ago was given 2 VSOPs and 1 XO as a gift and added it to our alcohol collection. Learning how to drink cognac and trying to find occasion to actually finish these bottles after opening.
By reilo Go To PostOne of my biggest fucking pet peeves are when bars ruin an Old Fashioned. It is one of the simplest things to concoct and yet… and YET bars all over fuck it up so badly. Yea, sometimes they throw in actual fruit and cherries when they shouldn't, and I can sorta live with that. Yea, I can even maybe get through one that's badly watered down because they didn't use a big ice cube that melts slowly.
But my god, how the fuck do you make it taste like cough syrup? I had the absolute worst one on Friday night and I didn't even finish my sip. Thankfully it was dirt cheap, but fuck.
Bitters, orange peel, sugar or syrup, and a good bourbon or rye. DASSIT.
They overdo the bitters and probably the simple syrup when it tastes like that I think. A lot of times when I order an old fashioned the bartender looks at me like I should be 65+. Some places are catching up though as whiskey became kinda hipster there. I also love Manhattans. This place semi-local to me does a citrus play on one that's superb. They use Gran Mariner instead of vermouth and an burned orange peel for more oils with one cherry.
I'm not even thirty yet and a good Old Fashioned is hard to beat. The whiskey should still be the most prominent of tastes but the bitters, sugar and aroma should supplement it. A big and solid ice cube is also a key because they melt slower and don't dilute the flavor.
I don't think they just overdo the bitters and sugar, I think they flat out just add some wrong shit in there that makes no sense.
I don't think they just overdo the bitters and sugar, I think they flat out just add some wrong shit in there that makes no sense.
Honestly bar tenders probably think you just marathoned Mad Men or something and are scowling when they turn around.
Naw, I can usually predict when a bar will make it bad. I don't think they think of it that way. The good bars will always deliver quality drinks.
I drink this the most.
I mostly drink socially so occasionally I'll buy a few bottles to have at home.
I'm at work so not drinking now haha but, I think this would be the best spot to post this. I think Reilo would be interested if he hasn't already tried this himself as well. The groomsmen at the wedding I was at this weekend got 2 liter medium charred white oak barrels for self aging booze. I've been doing some research on it and am pretty excited to try. I've already soaked the barrel and got rid of the leakage by swelling with water.
- I will start by flavoring the barrel with a port wine for 4-6 weeks of aging.
- My first actual creation will be a Buffalo Trace Bourbon that I will age for 2-3 months after the port flavoring.
- I will finish the barrel off (you only get about 3 good uses) by barrel aging a cocktail, specifically a barrel aged Manhattan.
I think the first two passes will give the barrel good flavor for that final aging of the Manhattan.
If all works out well I'll get two 2L barrels next time to experiment more. I've seen people add real vanilla bean to the aging process, age different things like tequila, scotch or rum. I'm curios about maybe doing a barrel with the first age being a bourbon and the second age being a Rye to see if I like a bourbon flavor imparted on the Rye. My brother in law also home brews beer for a hobby so I'm going to see if he wants my barrels for aging his beer when I'm done.
- I will start by flavoring the barrel with a port wine for 4-6 weeks of aging.
- My first actual creation will be a Buffalo Trace Bourbon that I will age for 2-3 months after the port flavoring.
- I will finish the barrel off (you only get about 3 good uses) by barrel aging a cocktail, specifically a barrel aged Manhattan.
I think the first two passes will give the barrel good flavor for that final aging of the Manhattan.
If all works out well I'll get two 2L barrels next time to experiment more. I've seen people add real vanilla bean to the aging process, age different things like tequila, scotch or rum. I'm curios about maybe doing a barrel with the first age being a bourbon and the second age being a Rye to see if I like a bourbon flavor imparted on the Rye. My brother in law also home brews beer for a hobby so I'm going to see if he wants my barrels for aging his beer when I'm done.
Yeah I'll post results as they come in. I'm excited for this first couple of batches as I love Angel's Envy port finished bourbon and I love manhattans.
Here's some info on barrel aging cocktails. I'll probably try aging my own old fashioned at some point as well.
http://docelliott.net/barrel-aged-cocktails/
Here's some info on barrel aging cocktails. I'll probably try aging my own old fashioned at some point as well.
http://docelliott.net/barrel-aged-cocktails/
If you like an old fashioned upgrade to a negroni (Boulevardier if you prefer bourbon). If the bartender doesn't know what it is, close your tab and go somewhere better.
By butt Go To PostIf you like an old fashioned upgrade to a negroni (Boulevardier if you prefer bourbon). If the bartender doesn't know what it is, close your tab and go somewhere better.
no such thing as upgrading from whiskey to gin, b
If someone hands this to you, just run, run away very far.
But I guess because its 69%, there is literally NO hangover.
By butt Go To PostIf you like an old fashioned upgrade to a negroni (Boulevardier if you prefer bourbon). If the bartender doesn't know what it is, close your tab and go somewhere better.
That's actually another drink that's recommended for aging because it's got fortified wine in it. Gin is an abomination though so ... lol