OT: cocktails …

[gandalf]

Visiting with friends yesterday, they mixed up a very interesting cocktail.

Grapefruit juice and vodka, garnished with mint, and laced with habanero chiles…

Holy mother of Christ — but with a refreshing citrus taste.

Followed by a couple of Pliny the Elders. Nice evening.

Wife drove home.

[sdrealtor]

Maker’s Mark Manahatten. My new go to when not drinking wine.

[sdrealtor]

Maker’s Mark Manahatten. My new go to when not drinking wine.

[sdrealtor]

Maker’s Mark Manahatten. My new go to when not drinking wine.

[sdrealtor]

Maker’s Mark Manahatten. My new go to when not drinking wine.

[sdrealtor]

Maker’s Mark Manahatten. My new go to when not drinking wine.

[faterikcartman]

We could have an Idiocracy style love-fest here:
“I like money.”
“Hey, I like money!”
“I like girls”
“Wow, I like girls!”
“I like drinking.”
“No kidding, I like drinking too!”
“Hey, we should hang out!”

I generally prefer liquor straight.
Daily drinkers (were I to drink daily):
Bourbon: Bookers
Scotch: Lagavulin 16 year
Tequila: El Tesoro de Don Felipe
Gin: Bombay Sapphire
Vodka: I’m a straight male.
Rum: See above.

Like others above I enjoy Rob Roy’s and Manhattans. Though I think Knob Creek or even other options are just fine for a Manhattan. Nor am I about to put anything in a glass of Lagavulin to make a Rob Roy!

My go-to cocktail is probably a Bombay Sapphire martini, up, with blue cheese stuffed olives. Since we’re talking cocktails, not cold liquor or liquor on the rocks, I feel a mixer is essential. In other words, don’t just pass the bottle of vermouth in front of my glass. An old-fashioned 1-5 ratio is dandy. If the vermouth isn’t Noilly Prat, just pour the gin on ice and leave the stuff (I cannot identify) that Cinzano and Martini Rossi call vermouth out of it altogether.

I believe it was Dorthy Parker who said: “I like a martini, two at the most, three I’m under the table, and four I’m under my host.”

I’m also impressed someone above goes to the Riviera in La Mesa. My wife experiments with the drinks there and loves them. Really likes that sidecar — which you don’t see everyday at contemporary bars.

In fact, if someone put together a Piggs get together at the Riviera Supper Club I would be down like a clown.

Finally, as someone noted Herradura Red (Reposado) is great up. Many fond memories drinking glass after glass with a sidecar of sangrita in Mexico City.

[faterikcartman]

We could have an Idiocracy style love-fest here:
“I like money.”
“Hey, I like money!”
“I like girls”
“Wow, I like girls!”
“I like drinking.”
“No kidding, I like drinking too!”
“Hey, we should hang out!”

I generally prefer liquor straight.
Daily drinkers (were I to drink daily):
Bourbon: Bookers
Scotch: Lagavulin 16 year
Tequila: El Tesoro de Don Felipe
Gin: Bombay Sapphire
Vodka: I’m a straight male.
Rum: See above.

Like others above I enjoy Rob Roy’s and Manhattans. Though I think Knob Creek or even other options are just fine for a Manhattan. Nor am I about to put anything in a glass of Lagavulin to make a Rob Roy!

My go-to cocktail is probably a Bombay Sapphire martini, up, with blue cheese stuffed olives. Since we’re talking cocktails, not cold liquor or liquor on the rocks, I feel a mixer is essential. In other words, don’t just pass the bottle of vermouth in front of my glass. An old-fashioned 1-5 ratio is dandy. If the vermouth isn’t Noilly Prat, just pour the gin on ice and leave the stuff (I cannot identify) that Cinzano and Martini Rossi call vermouth out of it altogether.

I believe it was Dorthy Parker who said: “I like a martini, two at the most, three I’m under the table, and four I’m under my host.”

I’m also impressed someone above goes to the Riviera in La Mesa. My wife experiments with the drinks there and loves them. Really likes that sidecar — which you don’t see everyday at contemporary bars.

In fact, if someone put together a Piggs get together at the Riviera Supper Club I would be down like a clown.

Finally, as someone noted Herradura Red (Reposado) is great up. Many fond memories drinking glass after glass with a sidecar of sangrita in Mexico City.

[faterikcartman]

We could have an Idiocracy style love-fest here:
“I like money.”
“Hey, I like money!”
“I like girls”
“Wow, I like girls!”
“I like drinking.”
“No kidding, I like drinking too!”
“Hey, we should hang out!”

I generally prefer liquor straight.
Daily drinkers (were I to drink daily):
Bourbon: Bookers
Scotch: Lagavulin 16 year
Tequila: El Tesoro de Don Felipe
Gin: Bombay Sapphire
Vodka: I’m a straight male.
Rum: See above.

Like others above I enjoy Rob Roy’s and Manhattans. Though I think Knob Creek or even other options are just fine for a Manhattan. Nor am I about to put anything in a glass of Lagavulin to make a Rob Roy!

My go-to cocktail is probably a Bombay Sapphire martini, up, with blue cheese stuffed olives. Since we’re talking cocktails, not cold liquor or liquor on the rocks, I feel a mixer is essential. In other words, don’t just pass the bottle of vermouth in front of my glass. An old-fashioned 1-5 ratio is dandy. If the vermouth isn’t Noilly Prat, just pour the gin on ice and leave the stuff (I cannot identify) that Cinzano and Martini Rossi call vermouth out of it altogether.

I believe it was Dorthy Parker who said: “I like a martini, two at the most, three I’m under the table, and four I’m under my host.”

I’m also impressed someone above goes to the Riviera in La Mesa. My wife experiments with the drinks there and loves them. Really likes that sidecar — which you don’t see everyday at contemporary bars.

In fact, if someone put together a Piggs get together at the Riviera Supper Club I would be down like a clown.

Finally, as someone noted Herradura Red (Reposado) is great up. Many fond memories drinking glass after glass with a sidecar of sangrita in Mexico City.

[faterikcartman]

We could have an Idiocracy style love-fest here:
“I like money.”
“Hey, I like money!”
“I like girls”
“Wow, I like girls!”
“I like drinking.”
“No kidding, I like drinking too!”
“Hey, we should hang out!”

I generally prefer liquor straight.
Daily drinkers (were I to drink daily):
Bourbon: Bookers
Scotch: Lagavulin 16 year
Tequila: El Tesoro de Don Felipe
Gin: Bombay Sapphire
Vodka: I’m a straight male.
Rum: See above.

Like others above I enjoy Rob Roy’s and Manhattans. Though I think Knob Creek or even other options are just fine for a Manhattan. Nor am I about to put anything in a glass of Lagavulin to make a Rob Roy!

My go-to cocktail is probably a Bombay Sapphire martini, up, with blue cheese stuffed olives. Since we’re talking cocktails, not cold liquor or liquor on the rocks, I feel a mixer is essential. In other words, don’t just pass the bottle of vermouth in front of my glass. An old-fashioned 1-5 ratio is dandy. If the vermouth isn’t Noilly Prat, just pour the gin on ice and leave the stuff (I cannot identify) that Cinzano and Martini Rossi call vermouth out of it altogether.

I believe it was Dorthy Parker who said: “I like a martini, two at the most, three I’m under the table, and four I’m under my host.”

I’m also impressed someone above goes to the Riviera in La Mesa. My wife experiments with the drinks there and loves them. Really likes that sidecar — which you don’t see everyday at contemporary bars.

In fact, if someone put together a Piggs get together at the Riviera Supper Club I would be down like a clown.

Finally, as someone noted Herradura Red (Reposado) is great up. Many fond memories drinking glass after glass with a sidecar of sangrita in Mexico City.

[faterikcartman]

We could have an Idiocracy style love-fest here:
“I like money.”
“Hey, I like money!”
“I like girls”
“Wow, I like girls!”
“I like drinking.”
“No kidding, I like drinking too!”
“Hey, we should hang out!”

I generally prefer liquor straight.
Daily drinkers (were I to drink daily):
Bourbon: Bookers
Scotch: Lagavulin 16 year
Tequila: El Tesoro de Don Felipe
Gin: Bombay Sapphire
Vodka: I’m a straight male.
Rum: See above.

Like others above I enjoy Rob Roy’s and Manhattans. Though I think Knob Creek or even other options are just fine for a Manhattan. Nor am I about to put anything in a glass of Lagavulin to make a Rob Roy!

My go-to cocktail is probably a Bombay Sapphire martini, up, with blue cheese stuffed olives. Since we’re talking cocktails, not cold liquor or liquor on the rocks, I feel a mixer is essential. In other words, don’t just pass the bottle of vermouth in front of my glass. An old-fashioned 1-5 ratio is dandy. If the vermouth isn’t Noilly Prat, just pour the gin on ice and leave the stuff (I cannot identify) that Cinzano and Martini Rossi call vermouth out of it altogether.

I believe it was Dorthy Parker who said: “I like a martini, two at the most, three I’m under the table, and four I’m under my host.”

I’m also impressed someone above goes to the Riviera in La Mesa. My wife experiments with the drinks there and loves them. Really likes that sidecar — which you don’t see everyday at contemporary bars.

In fact, if someone put together a Piggs get together at the Riviera Supper Club I would be down like a clown.

Finally, as someone noted Herradura Red (Reposado) is great up. Many fond memories drinking glass after glass with a sidecar of sangrita in Mexico City.

[Author]

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