Mr. Duck's Guide to Good Drinking (or the Official TTLG Bar Drinks Recipe Thread) - by Queue
Scots Taffer on 21/11/2010 at 09:35
lol drunk, in less formal and luxurious terms than RBJ's
ercles on 21/11/2010 at 09:49
Wine
1. Decant
2. Pour into overpriced Austrian crystal
3. Masturbate while mumbling about terroir
Scots Taffer on 21/11/2010 at 10:03
you had me at decunt
Rug Burn Junky on 21/11/2010 at 15:47
Quote Posted by Scots Taffer
lol drunk, in less formal and luxurious terms than RBJ's
I got hammered last night at a frat-boy/bbq joint/dive bar, drinking a vile concoction as a group out of a giant fishbowl using 2-foot long straws, and followed up with vodka shots. Luxury and formality ain't got nothing on me right now.
CCCToad on 21/11/2010 at 16:12
Not gonna argue with that beer. While mass-produced American beers give the drink a bad name, there's quite a few out there that taste pretty awesome. One brand that i've liked is Aventinus, with one specific one linked((
http://beeradvocate.com/beer/profile/72/1934)). Unfortunately, that one can be a bit difficult to find. You can also make some pretty good beers homebrew. Not only can you use better ingredients and cleaner water than the mass-market brewers do, but you also get a major taste advantage because it isn't stale by the time you drink it.
That Miserable Thief on 21/11/2010 at 16:45
Not to hijack the thread, but there are a ton of good microbrews out there. Troegs is close to me, and I love their hop-headed style. Being in PA, I try to support PA micros (most of my sixtels are such), and US micros as much as I can, but that doesn't stop me from occasionally buying some Weihenstephan, Samuel Smith, or any of the excellent Belgians that are available.
One of the best beers I ever had was my homebrewed American-styled IPA. It had five hop varieties and five different hop combination/addition intervals, wheat, carapils, flaked barley, and pale malt, and was bottle conditioned for two weeks. I drank most of it in 2-3 weeks, and last few bottles started taking on a pretzel aftertaste that was very different and tasty. I liked it better fresh, but the yeast in the bottle kept working and changing the flavor over time, providing a changing experience.
Tonamel on 21/11/2010 at 21:49
What, no Buffalo Trace?
I also got my first taste of Irish whisky recently with Tullamore Dew, and I have to say I approve :thumb:
Harvester on 21/11/2010 at 23:45
I don't know the first thing about mixing cocktails myself. But I like drinking them! :D
In July me and my best friend went for a weekend to Scheveningen, the most popular beach resort in Holland. We spent a lot of time on the outside terraces of beach clubs, drinking in a slow but steady pace. My regular drink of choice was just plain beer, and hers was Bacardi + diet coke, which was 7.50 euros, quite a lot for such a plain drink. We alternated from time to time with some hard liquor like Liquor 43 and Grand Marnier.
But later we discovered two beach clubs that had all kinds of awesome cocktails, and for the exact same price as her plain-jane Bacardi+diet coke. If only we had discovered it sooner! Now I just had a Pina Colada, which was awesome, a Mojito, which was okay, and a White Russian (to honor The Dude), which had too much cream and not enough booze in it. That and a nice Cuban cigar :cool:. Next time we're there we're really going all out on the cocktails, that's for sure.
SubJeff on 22/11/2010 at 00:45
Quote Posted by Rug Burn Junky
*an ACTUAL Zombie is a classic tiki recipe. I don't know what the fuck that thing is that SE posted,
Ja wohl, mein Fuhrer, it's just that particular place's take on it. It's not like they don't have all the ingredients for a classic Zombie right there.
