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Food and Drink Essential to sustain life; near the top of the hierarchy of needs |
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06-06-2006, 08:11 PM | #16 |
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What ? So the Yanks don't know what their literary characters are drinking either ?
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06-06-2006, 08:20 PM | #17 |
Your Bartender
Join Date: Jan 2002
Location: Philly Burbs, PA
Posts: 7,651
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Not me... I'm illiterate.
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06-06-2006, 08:21 PM | #18 |
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( provocaTRICE , monsieur le régisseur )
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06-07-2006, 12:44 AM | #19 | |
lobber of scimitars
Join Date: Jul 2001
Location: Phila Burbs
Posts: 20,774
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Quote:
The Sioux City brand is quite tasty, and Goya will do, but this is the gold standard:
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wolf eht htiw og "Conspiracies are the norm, not the exception." --G. Edward Griffin The Creature from Jekyll Island High Priestess of the Church of the Whale Penis |
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06-07-2006, 12:50 AM | #20 | |
lobber of scimitars
Join Date: Jul 2001
Location: Phila Burbs
Posts: 20,774
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Quote:
Most common, I think, is ginger ale with a shot of whiskey or rye, served in a highball glass. (11 oz. capacity, about 5" tall ... it's the middle size in the standard set of kitchen drinkware)
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wolf eht htiw og "Conspiracies are the norm, not the exception." --G. Edward Griffin The Creature from Jekyll Island High Priestess of the Church of the Whale Penis |
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06-07-2006, 06:02 AM | #21 |
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Ah , thank you , Wolf .
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06-07-2006, 08:17 AM | #22 |
~~Life is either a daring adventure or nothing.~~
Join Date: Apr 2006
Posts: 6,828
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I think it's called a malibu sunrise.
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06-13-2006, 11:26 PM | #23 | |
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Quote:
Only gin makes a martini, ever, period, no exceptions. |
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06-14-2006, 03:50 PM | #24 |
Back and ready to tart up the place
Join Date: Jan 2005
Location: Kansas
Posts: 850
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SteveDallas, I love long island iced teas, but haven't the foggiest idea how to make them. How do you make them?
I also like straberry bellinis, and really any daquari or margarita there is. Amaretto sours are delicious as well.
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Chock-full of naughty goodness. |
06-15-2006, 05:22 PM | #25 |
Blatantly Homosapien
Join Date: Mar 2004
Posts: 6,200
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Chilled Tanquaray with 5-6 drops dry vermouth, double olive (ripe), slightly stirred.
Or the old bad day at work quick fix.... Lord Calvert and water on the rocks. Repeat as needed. Rapidly.
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Please type slowly. I can't read very fast............... and no holy water, please. |
06-15-2006, 10:29 PM | #26 | |
Your Bartender
Join Date: Jan 2002
Location: Philly Burbs, PA
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Quote:
white rum vodka gin silver tequila Cointreau sugar syrup --> 1/2 measure or 2 tsp. of all of the above juice of 1/2 a lemon Stir all these well with ice for about 30 seconds in a pitcher to chill. Strain into a highball glass filled with ice cubes and a twist of lemon. Add chilled cola (4 measures/6 Tbsp) and finish with a sprig of fresh mint. Now I tend to not have fresh mint lying around, nor a lemon twist--sorry, but my home bartending is very informal. I also tend to just dump everything in a cocktail shaker rather than digging out a pitcher. I also omit the sugar syrup--you're going to be putting cola in!! I guess if you want something really sweet, go for it. I've also seen varying combinations of ingredients in other recipes. I don't think it matters a whole lot--I mean, you don't have Cointreau handy? Just forget it & maybe add a bit extra of the other stuff. I think the most important bit is to mix some different liquors together so no one taste predominates. And just maybe, after 2 or 3 sips it doesn't matter so much any more. |
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06-16-2006, 07:55 AM | #27 | |
Gone and done
Join Date: Sep 2001
Posts: 4,808
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Quote:
I'll keep a look out for Old Tyme, but I don't like Goya. They just add capsaicin to it to give it "bite", but to my palate that just makes it hot, not ginger-y.
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perˇson \ˈpər-sən\ (noun) - an ephemeral collection of small, irrational decisions The fun thing about evolution (and science in general) is that it happens whether you believe in it or not. |
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06-16-2006, 01:32 PM | #28 |
go ahead, abbrev. it
Join Date: Jun 2005
Location: Lawrence, KS
Posts: 2,623
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Speaking of Sioux City brand...
a White Russian (aka Caucasian) -- a great use of Kahlua!
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Chooses rowing vs. wading |
06-21-2006, 12:16 PM | #29 |
Soylent Greenhorn
Join Date: May 2006
Location: Seattle, WA
Posts: 25
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A highball actually refers to the glass which the cocktail is made in-a tall slender glass similar to a juice glass. However, over the years, it has also come to mean "well" drinks such as bourbon/water, rum/coke, etc.
And I'm so glad to see all the many who know that a martini is only gin...I was starting to get discouraged/irritated about this very subject recently. My faith has been restored! |
06-21-2006, 12:19 PM | #30 |
Soylent Greenhorn
Join Date: May 2006
Location: Seattle, WA
Posts: 25
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Oops, sorry wolf, didn't see that you had already covered the highball def.
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