OT: cocktails …

[zk]

Try a Gaylemont. Vodka and Fresca. Very refreshing on a summer afternoon.

[sdduuuude]

Rum and Coke. 2 ingredients who love each other very much. 1 can of coke to a count of 10 on the rum is nice. Count 5 for breakfast and 15 when in Mexico.

I love Bacardi Anejo for these.

—

“Daily Drinker” Margarita.
Many try to upgrade their margarita by using expensive tequila, like Don Julio or Patron. Others try to make margarita cocktails by reducing the mix. If you want to, go ahead, but that just isn’t right. Expensive tequila is nice for sipping or shooting but are wasted in a margarita.

I like basic ingredients, properly propoprtioned. It is the ratios, not high-end ingredients that make a good margarita.

Go for 3 parts mix (like Jose Cuervo or make your own from lime and simple syrup), 1 part triple sec, 1 part mid-grade tequila.

You can drink them all-day long and not spend a fortune. Bump up the tequila and triple sec as high as 1.5 parts each if you like a stronger mix.

I always go “on the rocks” with salt.

—

Lemon Drop
When made w/ fresh lemons, this is an awesome drink.

Make a simple syrup from equal parts water and sugar.
Sugar the rim of a glass
Mix 1 part simple syrup, 1 part vodka, 1 part pure fresh lemon juice. Shake hard with ice. Pour into glass.

Really, really good.

—

Been making mules lately, as well. Still experimenting with ratios. These require Bunderburg Ginger Ale (nothing else will do) – we get it from World Market.

1 part vodka, 1/2 part lime juice, 3 parts Ginger Ale. Drink on the rocks.

—

Zombies and Scorpions are nice. Hard to find a good one.

Mai Tais at Bali Hai are very strong and very good.

—

I had a drink – forgot the name – at Seersucker downtown that had toasted wheat in it. Was exceptional. Probably too sweet for most.

[sdduuuude]

Rum and Coke. 2 ingredients who love each other very much. 1 can of coke to a count of 10 on the rum is nice. Count 5 for breakfast and 15 when in Mexico.

I love Bacardi Anejo for these.

—

“Daily Drinker” Margarita.
Many try to upgrade their margarita by using expensive tequila, like Don Julio or Patron. Others try to make margarita cocktails by reducing the mix. If you want to, go ahead, but that just isn’t right. Expensive tequila is nice for sipping or shooting but are wasted in a margarita.

I like basic ingredients, properly propoprtioned. It is the ratios, not high-end ingredients that make a good margarita.

Go for 3 parts mix (like Jose Cuervo or make your own from lime and simple syrup), 1 part triple sec, 1 part mid-grade tequila.

You can drink them all-day long and not spend a fortune. Bump up the tequila and triple sec as high as 1.5 parts each if you like a stronger mix.

I always go “on the rocks” with salt.

—

Lemon Drop
When made w/ fresh lemons, this is an awesome drink.

Make a simple syrup from equal parts water and sugar.
Sugar the rim of a glass
Mix 1 part simple syrup, 1 part vodka, 1 part pure fresh lemon juice. Shake hard with ice. Pour into glass.

Really, really good.

—

Been making mules lately, as well. Still experimenting with ratios. These require Bunderburg Ginger Ale (nothing else will do) – we get it from World Market.

1 part vodka, 1/2 part lime juice, 3 parts Ginger Ale. Drink on the rocks.

—

Zombies and Scorpions are nice. Hard to find a good one.

Mai Tais at Bali Hai are very strong and very good.

—

I had a drink – forgot the name – at Seersucker downtown that had toasted wheat in it. Was exceptional. Probably too sweet for most.

[sdduuuude]

Rum and Coke. 2 ingredients who love each other very much. 1 can of coke to a count of 10 on the rum is nice. Count 5 for breakfast and 15 when in Mexico.

I love Bacardi Anejo for these.

—

“Daily Drinker” Margarita.
Many try to upgrade their margarita by using expensive tequila, like Don Julio or Patron. Others try to make margarita cocktails by reducing the mix. If you want to, go ahead, but that just isn’t right. Expensive tequila is nice for sipping or shooting but are wasted in a margarita.

I like basic ingredients, properly propoprtioned. It is the ratios, not high-end ingredients that make a good margarita.

Go for 3 parts mix (like Jose Cuervo or make your own from lime and simple syrup), 1 part triple sec, 1 part mid-grade tequila.

You can drink them all-day long and not spend a fortune. Bump up the tequila and triple sec as high as 1.5 parts each if you like a stronger mix.

I always go “on the rocks” with salt.

—

Lemon Drop
When made w/ fresh lemons, this is an awesome drink.

Make a simple syrup from equal parts water and sugar.
Sugar the rim of a glass
Mix 1 part simple syrup, 1 part vodka, 1 part pure fresh lemon juice. Shake hard with ice. Pour into glass.

Really, really good.

—

Been making mules lately, as well. Still experimenting with ratios. These require Bunderburg Ginger Ale (nothing else will do) – we get it from World Market.

1 part vodka, 1/2 part lime juice, 3 parts Ginger Ale. Drink on the rocks.

—

Zombies and Scorpions are nice. Hard to find a good one.

Mai Tais at Bali Hai are very strong and very good.

—

I had a drink – forgot the name – at Seersucker downtown that had toasted wheat in it. Was exceptional. Probably too sweet for most.

[sdduuuude]

Rum and Coke. 2 ingredients who love each other very much. 1 can of coke to a count of 10 on the rum is nice. Count 5 for breakfast and 15 when in Mexico.

I love Bacardi Anejo for these.

—

“Daily Drinker” Margarita.
Many try to upgrade their margarita by using expensive tequila, like Don Julio or Patron. Others try to make margarita cocktails by reducing the mix. If you want to, go ahead, but that just isn’t right. Expensive tequila is nice for sipping or shooting but are wasted in a margarita.

I like basic ingredients, properly propoprtioned. It is the ratios, not high-end ingredients that make a good margarita.

Go for 3 parts mix (like Jose Cuervo or make your own from lime and simple syrup), 1 part triple sec, 1 part mid-grade tequila.

You can drink them all-day long and not spend a fortune. Bump up the tequila and triple sec as high as 1.5 parts each if you like a stronger mix.

I always go “on the rocks” with salt.

—

Lemon Drop
When made w/ fresh lemons, this is an awesome drink.

Make a simple syrup from equal parts water and sugar.
Sugar the rim of a glass
Mix 1 part simple syrup, 1 part vodka, 1 part pure fresh lemon juice. Shake hard with ice. Pour into glass.

Really, really good.

—

Been making mules lately, as well. Still experimenting with ratios. These require Bunderburg Ginger Ale (nothing else will do) – we get it from World Market.

1 part vodka, 1/2 part lime juice, 3 parts Ginger Ale. Drink on the rocks.

—

Zombies and Scorpions are nice. Hard to find a good one.

Mai Tais at Bali Hai are very strong and very good.

—

I had a drink – forgot the name – at Seersucker downtown that had toasted wheat in it. Was exceptional. Probably too sweet for most.

[sdduuuude]

Rum and Coke. 2 ingredients who love each other very much. 1 can of coke to a count of 10 on the rum is nice. Count 5 for breakfast and 15 when in Mexico.

I love Bacardi Anejo for these.

—

“Daily Drinker” Margarita.
Many try to upgrade their margarita by using expensive tequila, like Don Julio or Patron. Others try to make margarita cocktails by reducing the mix. If you want to, go ahead, but that just isn’t right. Expensive tequila is nice for sipping or shooting but are wasted in a margarita.

I like basic ingredients, properly propoprtioned. It is the ratios, not high-end ingredients that make a good margarita.

Go for 3 parts mix (like Jose Cuervo or make your own from lime and simple syrup), 1 part triple sec, 1 part mid-grade tequila.

You can drink them all-day long and not spend a fortune. Bump up the tequila and triple sec as high as 1.5 parts each if you like a stronger mix.

I always go “on the rocks” with salt.

—

Lemon Drop
When made w/ fresh lemons, this is an awesome drink.

Make a simple syrup from equal parts water and sugar.
Sugar the rim of a glass
Mix 1 part simple syrup, 1 part vodka, 1 part pure fresh lemon juice. Shake hard with ice. Pour into glass.

Really, really good.

—

Been making mules lately, as well. Still experimenting with ratios. These require Bunderburg Ginger Ale (nothing else will do) – we get it from World Market.

1 part vodka, 1/2 part lime juice, 3 parts Ginger Ale. Drink on the rocks.

—

Zombies and Scorpions are nice. Hard to find a good one.

Mai Tais at Bali Hai are very strong and very good.

—

I had a drink – forgot the name – at Seersucker downtown that had toasted wheat in it. Was exceptional. Probably too sweet for most.

[sdduuuude]

My father would recommend a 1/2 Gin, 1/2 Vodka martini, stirred not shaken, with NO vermouth and as many olives as you can fit.

Pair with pickled herring.

[sdduuuude]

My father would recommend a 1/2 Gin, 1/2 Vodka martini, stirred not shaken, with NO vermouth and as many olives as you can fit.

Pair with pickled herring.

[sdduuuude]

My father would recommend a 1/2 Gin, 1/2 Vodka martini, stirred not shaken, with NO vermouth and as many olives as you can fit.

Pair with pickled herring.

[sdduuuude]

My father would recommend a 1/2 Gin, 1/2 Vodka martini, stirred not shaken, with NO vermouth and as many olives as you can fit.

Pair with pickled herring.

[sdduuuude]

My father would recommend a 1/2 Gin, 1/2 Vodka martini, stirred not shaken, with NO vermouth and as many olives as you can fit.

Pair with pickled herring.

[scaredyclassic]

Lately it’s been port wine on the porch after dinner. New thing.

[scaredyclassic]

Lately it’s been port wine on the porch after dinner. New thing.

[scaredyclassic]

Lately it’s been port wine on the porch after dinner. New thing.

[scaredyclassic]

Lately it’s been port wine on the porch after dinner. New thing.

[Author]

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