Are you planning to try recipes alpha to omega? Or find a few perfect mixes to repeat? Or just exercise your bar?

I might have to read a reply tomorrow. Heading to bed. Enjoy the lounge!

A Dungeness crab cocktail with Mexican street corn preceded and followed by nice Anderson Valley Pinot Noir. Cheers 🍷

I will say that this puts Trump in a position in which, anything Mamdani succeeds at, Trump will claim it was his idea.

It’s my comfort drink. It’s a beautiful Friday evening on the patio with Henri Mancini on the Echo. The great thing about this drink beside being cold and refreshing is I can drink a lot of them without getting too sauced.

There are times when I miss my home state of Texas. Increasingly few times, nowadays. But a few.

Glad you have something to take the edge off. I have nothing but wine in the house and it is not working to soothe the stress. I need a Jameson or even a Jack Daniels. Interestingly, I never had either one until November of last year. Hmm...wonder why.

Cheers, Aristus! Have a great weekend.

My personal favorite whiskey.

If you were here, I’d bore you to tears with my enthusiasm for Lagavulin. Then you would try it, and see for yourself.

🥃

I'll be sure to get some tomorrow. Might even try a little day drinking.

:

Told you I’d bore you to tears…

But give it a try, friend. I'll be here all weekend.

brb…

Lagavulin over chilled whiskey stones. Smokey, peaty, my lips and tongue are tingling…

Cheers!

The implication of the whole display of all the "manly" accoutrements of refined male drinking was that permanent ice cubes were some brand new thing. I had been using permanent ice cubes since my teens (yes, we had ice cubes back in tthe last millenium!). Granted, the first set I bought was pink elephants, which I used to great effect, so the stones are definitely classier!

I get a lot of use out of them.

I last had a bottle back in 2002 when I completed my Ph.D. It was somwhat pricey back then. I am afraid I might have sticker shock if I see it in the store.

I’ve seen bottles priced as low as $70, and as high as $120.

My current bottle set me back about $75.

I live in Kentucky and have seen the bourbon prices going up every year for the last 15 years or so. Bourbon has exceeded scotch in the global marketplace and the prices show. I still prefer a nice scotch and I like that scotch seems to have more variety. I can get a peaty Islay malt, or a robust highlands malt or a mellower Campbeltown malt depending on my mood.

I haven't felt adventurous with my drinking in awhile.

God, where to start?…

Cheers 🍸

Dirtier than a dirty Martini?

weekend off, do something fun or relaxing. I am cheating. . Kirkland liqueur eggnog, a splash of brandy in my coffee. It is a damp, chilly night.

Egg nog on a cold, blustery night. Makes you glad to be alive. Nowadays, we need anything that does.

They are pretty good when mixed correctly.
Most bartenders have no clue. Some bars here don't even have dark rum.

So I'm mixing my own for the holidays.

It’s a good drink

Just this morning, someone asked Miss Manners how to drink a pousse-cafe. I knew there were layered drinks but what they were called.

I was going to ask Aristus if they ever made a pousse-cafe, and here is a post mentioning them.

For the record, Miss Manners suggested that you enjoy each layer and the ingredients will mix as you drink. And she was going to go try one

hand to pour each ingredient carefully and slowly enough so that they layer, not mix. When I was in Houston, I was friends with one of the hotel bartenders in our mall. He was making a French 125 for me, and we were discussing difficult drinks. He was telling me about a woman, very pretentious*, who ordered a 7-layer pousse cafe. It took him two tries to get it perfectly layered. When he served it to her, she stirred it up, and gulped it down in one go. He refused to make her another one.

*My personal favourite pretentious bar patron was also in Houston. I was sitting at a bar, waiting for a friend, and reading. A guy came in, all bluster, sat just a couple of seats down from me, and ordered a Perrier and water. Perrier had just become available in this country. I looked at the bartender over my book, we both grinned, and I bent into the book so that I wouldn't actually laugh.

The ingredients are added in a specific order, densest to lightest. A Tequila Sunrise is one type, but not as specifically layered. Trust me when I tell you it is not a bartender's favourite drink to pour! There are actually specialty pousse cafe glases, but a champagne flute will work. There are a number of variations, but you can look up the recipes.

also a layered drink, as is a Tootsie Roll, and they are easy. As is a Kir Royale!

I'm down to one glass of white wine per day, with my evening meal.

you think.

I am guessing that you would have to go out to a restaurant with a decent bar to try them. Guessing your retirement village does not have a well-stocked happy hour bar?

I mix a pretty good one!

Just what I need when I need it.

Stormbreaker Winter Coat. A dark winter strong ale. And I was given a Cafe Pied Noir. It's a cup of strong French coffee with a shot of anisette.

There’s nothing better than a good strong winter ale.

A number of years ago, I was in an Irish-style pub in Ocean Shores, Washington on a cold winter night. The wind was howling outside, but inside, it was snug and warm, and I was fortifying myself with a rich, dark ale, and a bowl of Guinness beef and potato stew. That was a magical night. Like something out of a dream.

But I don’t know if it would come across as supportive or mocking.

BTW: It would be supportive…

🙂👍

wood could a woodchuck chuck if a woodchuck could chuck wood?

It's my go-to glass of wine in the dining room. Very nice.

Dry, slightly astringent, with pear and woody notes. Can’t go wrong with a good Pinot Grigio.

8 hrs round trip in the car picking the college kid up for Thanksgiving break. Unwinding with a beer & Penn State beating Nebraska! Unseasonably warm here in the ATL...almost 80 degrees...shorts in November!