We do not have the same palate for cocktails, obviously.All testers have so far approved. A few folks have asked me to make it for their parties or in one case a gaming convention. This is the first time I've made the recipe public.
Four ounces of Rye. One ounce of Italian Rossi vermouth. Bitters. Ice.
Grapefruit Shandy:
2/3 American lager (Rainier is the best for this)
1/3 pink grapefruit juice
Serve ice cold.
Drink all night, you basically can't get fucked up from this.
Grapefruit Shandy:
2/3 American lager (Rainier is the best for this)
1/3 pink grapefruit juice
Serve ice cold.
Drink all night, you basically can't get fucked up from this.
Grapefruit Shandy:
2/3 American lager (Rainier is the best for this)
1/3 pink grapefruit juice
Serve ice cold.
Drink all night, you basically can't get fucked up from this.
Reminds me of what a couple of friends of mine used to drink when they wanted to party in the middle of the week and still be able to get to work the next day:
3 parts lager
1 part Gatorade
Ratio adjusted based on tolerance, taste. Idea being to cure the hangover before you get it.
1) Eater of Clowns
2) some cash
3) package store
4) Drink the Budweiser Clamato Chelada. Drink it, you fucking worm.
Also, THE CAINAD SPECIAL:
1) Johnny Walker Black label
2) Glass
This has less to do with my palette and more to do with not bothering to maintain a properly stocked booze supply.
And, of course, any iteration of the michelada.
1) Eater of Clowns
2) some cash
3) package store
4) Drink the Budweiser Clamato Chelada. Drink it, you fucking worm.
Also, THE CAINAD SPECIAL:
1) Johnny Walker Black label
2) Glass
This has less to do with my palette and more to do with not bothering to maintain a properly stocked booze supply.
Results may vary.
I maintain that drinking it while hanging out with Alty at a lake in Alaska while a bald eagle flew overhead was the most American thing that has ever happened to me.
The Budweiser Clamato Chelada abomination was from a Discordian Meatup a few years ago. About a dozen or so of them met in CT and stayed the weekend in a house. Amazingly, everyone survived.
There's a thread somewhere that tells the tale.
3/4 Juicy Juice
1/4 Shit Tier Vodka
Drink until everything is funny.
This thread keeps making me barf.
Nigelada:
1 pepperoncini
Nigelada:
1 pepperoncini
I read this as 1 pepperoni.
Someone needs to start garnishing mixed drinks with a single, delicate slice of pepperoni.
Nigelada:
12 oz beer
4 oz V8
1 tablespoon pickle juice
3 dashes fish sauce
2 dashes Valentino's (or to taste)
1 large lime wedge
1 pepperoncini
A dusting of black pepper
Drink as if you are a dying man in the desert.
Nigelada:
12 oz beer
4 oz V8
1 tablespoon pickle juice
3 dashes fish sauce
2 dashes Valentino's (or to taste)
1 large lime wedge
1 pepperoncini
A dusting of black pepper
Drink as if you are a dying man in the desert.
INVALID.
Where's the dildo?
Ah, so THAT'S why I was walking funny today.
3/4 Juicy Juice
1/4 Shit Tier Vodka
Drink until everything is funny.
Nigelada:
1 pepperoncini
I read this as 1 pepperoni.
Someone needs to start garnishing mixed drinks with a single, delicate slice of pepperoni.
Nigelada:
12 oz beer
4 oz V8
1 tablespoon pickle juice
3 dashes fish sauce
2 dashes Valentino's (or to taste)
1 large lime wedge
1 pepperoncini
A dusting of black pepper
Nigelada:
1 pepperoncini
I read this as 1 pepperoni.
Someone needs to start garnishing mixed drinks with a single, delicate slice of pepperoni.
:lol: When we've had it in the house, my boyfriend's added a slice of pepperoni with a slice/cube of sharp cheddar (which is always in the house) as a garnish to our Bloody Mary's. Which are always great, and on occasion he's made more in a michelada style.Nigelada:
12 oz beer
4 oz V8
1 tablespoon pickle juice
3 dashes fish sauce
2 dashes Valentino's (or to taste)
1 large lime wedge
1 pepperoncini
A dusting of black pepper
We've used pickle juice in our Bloody Mary's/quasi-cheladas before, but hadn't thought of fish sauce. I will have to try next time (and/or just replicate this whole recipe) since that sounds like it could add a nice bit of flavor.
As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.
This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.
3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom
As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.
This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.
3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom
That sounds delicious.
As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.
This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.
3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom
That sounds delicious.
I must disagree. It might prove to in fact be delightful, but my brain is simply not willing to put the equation milk+beer=yum in with the "true" stuff.
That's not to say I won't try it, but skeptical wizard is skeptical.
As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.
This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.
3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom
As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.
This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.
3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom
That sounds delicious.
I must disagree. It might prove to in fact be delightful, but my brain is simply not willing to put the equation milk+beer=yum in with the "true" stuff.
That's not to say I won't try it, but skeptical wizard is skeptical.
I bet it's similar to putting milk in coffee.
I haven't really been drinking a lot of dairy in the first place, so combining that with beer is fairly unsettling at the moment.
As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.
This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.
3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom
That sounds delicious.
I must disagree. It might prove to in fact be delightful, but my brain is simply not willing to put the equation milk+beer=yum in with the "true" stuff.
That's not to say I won't try it, but skeptical wizard is skeptical.
I bet it's similar to putting milk in coffee.
://Many Germans find it really odd, but it is very common in its homeland, and you can get it everywhere there. What’s special about this drink is that it contains “lactoserum”, which is a milk extract (that tastes nothing like milk) that leaves an interesting aftertaste. Aforementioned Chabeso contains the same substance.
As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.
This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.
3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom
That sounds delicious.
I must disagree. It might prove to in fact be delightful, but my brain is simply not willing to put the equation milk+beer=yum in with the "true" stuff.
That's not to say I won't try it, but skeptical wizard is skeptical.
:lulz:As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.
This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.
3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom
That sounds delicious.
I must disagree. It might prove to in fact be delightful, but my brain is simply not willing to put the equation milk+beer=yum in with the "true" stuff.
That's not to say I won't try it, but skeptical wizard is skeptical.
It's surprisingly refreshing, and kind of oddly comforting at the same time. You wouldn't think it but its true. You have to use a fairly strong beer or the milk sort of washes out the flavor, though.
:lulz:As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.
This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.
3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom
That sounds delicious.
I must disagree. It might prove to in fact be delightful, but my brain is simply not willing to put the equation milk+beer=yum in with the "true" stuff.
That's not to say I won't try it, but skeptical wizard is skeptical.
It's surprisingly refreshing, and kind of oddly comforting at the same time. You wouldn't think it but its true. You have to use a fairly strong beer or the milk sort of washes out the flavor, though.
I can just see the face of the liquor store attendant when I ask for a recommendation on a low-hop ale that has a flavor strong enough to blend with milk and not be overpowered.
:lulz:As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.
This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.
3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom
That sounds delicious.
I must disagree. It might prove to in fact be delightful, but my brain is simply not willing to put the equation milk+beer=yum in with the "true" stuff.
That's not to say I won't try it, but skeptical wizard is skeptical.
It's surprisingly refreshing, and kind of oddly comforting at the same time. You wouldn't think it but its true. You have to use a fairly strong beer or the milk sort of washes out the flavor, though.
I can just see the face of the liquor store attendant when I ask for a recommendation on a low-hop ale that has a flavor strong enough to blend with milk and not be overpowered.
:lulz:
:lulz:As sunny days give way to autumn chill and rain, it's time to shelve the shandies and move to something a little more wintery; that old Pacific Northwest classic, milk beer, aka bilk.
This recipe works best with a Porter or a Stout but any rich smooth low-hop ale will work.
3/4 beer
1/4 milk or half-and-half
Pinch of ground cardamom
That sounds delicious.
I must disagree. It might prove to in fact be delightful, but my brain is simply not willing to put the equation milk+beer=yum in with the "true" stuff.
That's not to say I won't try it, but skeptical wizard is skeptical.
It's surprisingly refreshing, and kind of oddly comforting at the same time. You wouldn't think it but its true. You have to use a fairly strong beer or the milk sort of washes out the flavor, though.
I can just see the face of the liquor store attendant when I ask for a recommendation on a low-hop ale that has a flavor strong enough to blend with milk and not be overpowered.
:lulz:
I did this with some leftover Genesee cream ale, 2% milk, two dashes of ground cardamon, and a dash of ground cinnamon. After each ingredient was added I had my wife taste it.
She has no idea if she likes it or hates it. She kept making this wonderfully angry perplexed face.
1/2 big bottle blood orange Italian soda
1 shot of apple pie moonshine
Yum.
1/2 big bottle blood orange Italian soda
1 shot of apple pie moonshine
Yum.
They say never mix apples and oranges, but it is the tasty.
1/2 big bottle blood orange Italian soda
1 shot of apple pie moonshine
Yum.
They say never mix apples and oranges, but it is the tasty.
That's what wassail is. Fuckin Delicialous apple cider with oranges in.
1/2 big bottle blood orange Italian soda
1 shot of apple pie moonshine
Yum.
They say never mix apples and oranges, but it is the tasty.
That's what wassail is. Fuckin Delicialous apple cider with oranges in.
Wassail? I've only ever heard of it in context of a vampire RPG by White Wolf. It's a permanent state of frenzied bloodlust that a truly debased vampire character can fall into. Not so sure you mean that, but you is clearly of da gamer folk so not sure you don't either.
Ever had a honeycrisp apple?
1/2 big bottle blood orange Italian soda
1 shot of apple pie moonshine
Yum.
They say never mix apples and oranges, but it is the tasty.
That's what wassail is. Fuckin Delicialous apple cider with oranges in.
Wassail? I've only ever heard of it in context of a vampire RPG by White Wolf. It's a permanent state of frenzied bloodlust that a truly debased vampire character can fall into. Not so sure you mean that, but you is clearly of da gamer folk so not sure you don't either.
Ever had a honeycrisp apple?
https://en.wikipedia.org/wiki/Wassail
1/2 big bottle blood orange Italian soda
1 shot of apple pie moonshine
Yum.
They say never mix apples and oranges, but it is the tasty.
That's what wassail is. Fuckin Delicialous apple cider with oranges in.
Wassail? I've only ever heard of it in context of a vampire RPG by White Wolf. It's a permanent state of frenzied bloodlust that a truly debased vampire character can fall into. Not so sure you mean that, but you is clearly of da gamer folk so not sure you don't either.
Ever had a honeycrisp apple?
1/2 big bottle blood orange Italian soda
1 shot of apple pie moonshine
Yum.
They say never mix apples and oranges, but it is the tasty.
That's what wassail is. Fuckin Delicialous apple cider with oranges in.
Wassail? I've only ever heard of it in context of a vampire RPG by White Wolf. It's a permanent state of frenzied bloodlust that a truly debased vampire character can fall into. Not so sure you mean that, but you is clearly of da gamer folk so not sure you don't either.
Ever had a honeycrisp apple?
...Yes?
1 lb of fine buckwheat(dark) honey
DO NOT PROCEED WITH CIDER THAT IS STILL STEAMING! ALCOHOL WILL EVAPORATE AND REDUCE POTENCY AT BEST OR COULD EXPLODE!!!!
Alty's done it again -
The Spicy Thai Ginger Noodletini:
2 slices of jalapeno, gently muddled
A generous pour of ginger syrup
Juice from 1/4 lime
Vodka
Shake with ice, strain
Garnish with peanut, noodle, cilantro
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Ok mysterious link is mysterious, I guess.
Here's a specialty I made for a friend's art gallery event. I wasn't going to share this one, but in such a high demand market... ok. But please consider sharing something in return.
The Virgin Blood Spritzer
1 bottle room temperature cherry wine (I used New Glarus specifically)
7up or other highly carbonated lemon-lime soda, cold
Vodka, ice cold
Ice, solid
Large shaker glass
A 6 oz.+ clear, uncolored glass or party cup per serving, no ice
Grenadine to taste if you're a weakling and want it sweet, for some reason.
Into shaker FILLED with ice, making up to three :fnord: 6oz servings at a time, add per serving 1oz vodka, 3oz 7up, 1oz cherry wine per serving, no Grenadine. The extra ounce of liquid will come off the ice in the shaker.
shake until your hands feel frosty while holding the cap tightly down to prevent the CO2 from escaping. Set shaker glass down dramatically while maintaining pressure on the cap and allow to settle for about 10 seconds. Release pressure from cap, it should pop off readily with a satisfying noise and might get away from you if you're not careful.
Pour out servings into glasses and offer to sweeten if desired pouring a few drops of room temp Grenadine at a time. If the Grenadine is added it tends to spread in cool looking patterns from temperature difference and chemical makeup. Play up the Grenadine as a "special ingredient" as much as you like.
I like very much these drink recipes. Continue with like these post. Best regards from custom dissertation writing service (http://www.zombo.com/)
Ok mysterious link is mysterious, I guess.
Here's a specialty I made for a friend's art gallery event. I wasn't going to share this one, but in such a high demand market... ok. But please consider sharing something in return.
The Virgin Blood Spritzer
1 bottle room temperature cherry wine (I used New Glarus specifically)
7up or other highly carbonated lemon-lime soda, cold
Vodka, ice cold
Ice, solid
Large shaker glass
A 6 oz.+ clear, uncolored glass or party cup per serving, no ice
Grenadine to taste if you're a weakling and want it sweet, for some reason.
Into shaker FILLED with ice, making up to three :fnord: 6oz servings at a time, add per serving 1oz vodka, 3oz 7up, 1oz cherry wine per serving, no Grenadine. The extra ounce of liquid will come off the ice in the shaker.
shake until your hands feel frosty while holding the cap tightly down to prevent the CO2 from escaping. Set shaker glass down dramatically while maintaining pressure on the cap and allow to settle for about 10 seconds. Release pressure from cap, it should pop off readily with a satisfying noise and might get away from you if you're not careful.
Pour out servings into glasses and offer to sweeten if desired pouring a few drops of room temp Grenadine at a time. If the Grenadine is added it tends to spread in cool looking patterns from temperature difference and chemical makeup. Play up the Grenadine as a "special ingredient" as much as you like.
Sounds sweet, but good.
2 Parts lowest-shelf flavored vodka (Citrus flavor for best results?).
1 Parts Soy Sauce (Low sodium soy sauce is for punks).
"A shot of salty surprise"
2 Parts lowest-shelf flavored vodka (Citrus flavor for best results?).
1 Parts Soy Sauce (Low sodium soy sauce is for punks).
"A shot of salty surprise"
WTF? :lol:
I have to be honest... I want to try it.
I have to be honest... I want to try it.
It could be the basis for a ponzu-flavored martini! Might be good...
The Budweiser Clamato Chelada abomination was from a Discordian Meatup a few years ago. About a dozen or so of them met in CT and stayed the weekend in a house. Amazingly, everyone survived.
There's a thread somewhere that tells the tale.
http://principiadiscordia.com/forum/index.php?topic=29349.0 (http://principiadiscordia.com/forum/index.php?topic=29349.0)The Budweiser Clamato Chelada abomination was from a Discordian Meatup a few years ago. About a dozen or so of them met in CT and stayed the weekend in a house. Amazingly, everyone survived.
There's a thread somewhere that tells the tale.
True story.
Budweiser Clamato Chelada. The drink that Twid refused to try.
http://principiadiscordia.com/forum/index.php?topic=29349.0 (http://principiadiscordia.com/forum/index.php?topic=29349.0)The Budweiser Clamato Chelada abomination was from a Discordian Meatup a few years ago. About a dozen or so of them met in CT and stayed the weekend in a house. Amazingly, everyone survived.
There's a thread somewhere that tells the tale.
True story.
Budweiser Clamato Chelada. The drink that Twid refused to try.
:)
2 Parts lowest-shelf flavored vodka (Citrus flavor for best results?).
1 Parts Soy Sauce (Low sodium soy sauce is for punks).
"A shot of salty surprise"
http://principiadiscordia.com/forum/index.php?topic=29349.0 (http://principiadiscordia.com/forum/index.php?topic=29349.0)The Budweiser Clamato Chelada abomination was from a Discordian Meatup a few years ago. About a dozen or so of them met in CT and stayed the weekend in a house. Amazingly, everyone survived.
There's a thread somewhere that tells the tale.
True story.
Budweiser Clamato Chelada. The drink that Twid refused to try.
:)
Best damn write up for an unholy combination I've ever read