Someone teach me how to drink Gin. I have come into ownership with a gallon of Tanqueray with several cans of tonic.
Gin and Tonic, I think?
With lime?
Maybe?
Teach me how to drink Gin, D&D.
experiment with different amounts of tonic - I think the best I had was 3 parts gin to 2 parts tonic
or maybe it was 3 parts tonic to 2 parts gin
either way fresh lime juice is an important part, and it's a great drink to make a pitcher of.
I think you're probably right with the second ratio. A lot of places tend to do a 1/3 gin to 2/3 tonic ratio, but that tends to be too weak for my tastes. I say 2 parts gin to 3 tonic should make a solid drink...packs enough punch but is also really refreshing.
I think you're way overestimating the amount of Gin in your G&T. The last bit you pour has much more "part" to it than the first, since the last bit does not have the ice to take up space.
If your G&T is half/half then it should not taste like a G&T it will taste like Gin.
I think you're way overestimating the amount of Gin in your G&T. The last bit you pour has much more "part" to it than the first, since the last bit does not have the ice to take up space.
If your G&T is half/half then it should not taste like a G&T it will taste like Gin.
depends on the gin you use. I think the last G+T I made with bombay sapphire was 3 gin : 2 tonic with plenty of fresh lime and it was like a pitcher of a limeade.
experiment! find the right ratio for you. I made a pitcher of 3:2:1 margarita today and I added some lemonade, lemon juice, and extra triple sec because I suspected my audience wouldn't be interesting in a boozy margarita (which is usually what I like.) The result was balanced without being too sweet.
I think you're way overestimating the amount of Gin in your G&T. The last bit you pour has much more "part" to it than the first, since the last bit does not have the ice to take up space.
If your G&T is half/half then it should not taste like a G&T it will taste like Gin.
depends on the gin you use. I think the last G+T I made with bombay sapphire was 3 gin : 2 tonic with plenty of fresh lime and it was like a pitcher of a limeade.
experiment! find the right ratio for you. I made a pitcher of 3:2:1 margarita today and I added some lemonade, lemon juice, and extra triple sec because I suspected my audience wouldn't be interesting in a boozy margarita (which is usually what I like.) The result was balanced without being too sweet.
I wonder how grinding quinine bark into the glass like mint leaves would work out.
I think you're way overestimating the amount of Gin in your G&T. The last bit you pour has much more "part" to it than the first, since the last bit does not have the ice to take up space.
If your G&T is half/half then it should not taste like a G&T it will taste like Gin.
depends on the gin you use. I think the last G+T I made with bombay sapphire was 3 gin : 2 tonic with plenty of fresh lime and it was like a pitcher of a limeade.
I use Bombay Saphire and either your tastebuds are wonky, you're using an entire lime, or the ratio you're think you're using is not the ratio you're actually using.
I say this as someone who drinks Churchill martini's with Bombay.
I thought port was supposed to be disgustingly sweet.
There's vintage port, and the NYT did a feature on pairing port with meals, but yeah, it's not like sherry's cream problem where one type has given the entire drink a bad reputation.
Bagginses on
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Madpandasuburbs west of chicagoRegistered Userregular
edited June 2011
I'm looking for something winey tasting with a higher alcohol content than normal wine.
Somtimes I'm reading through all of this alcohol that I can't get around here and it makes me sad. One good thing is access to good local beer. Breckenridge in every liquor store in town all year round. No more flying dog since they moved to the east coast though :?
Last night Casual Eddy and I went to a rum tasting featuring a distillery whose rums have only recently become available in the US: St. Lucia Distillers Group. Three of their premium rums were given, along with a couple of new cocktails whipped up by the bartenders at the Rum House in NYC (pretty great place, by the way).
The first rum was Chairman's Reserve, which is a blended variety. This stuff drinks like a decent bourbon, fairly sweet and good enough with just the glass to hold it. Definitely worth picking up to try for any bourbon or whiskey fans. Second was the TOZ White Gold, another blend but this one is charcoal filtered to remove its color and in the process add a little extra flavor. Definite hints of chocolate are present in it, as well as vanilla and citrus...a good Daiquiri rum. Third came the Chairman's Reserve Spiced, which as the name suggests is a spiced rum. And wow is it spiced! It tastes like Christmas, with really strong cinnamon and allspice flavors coming through right in your nose.
Overall the selection was REALLY good, and is totally worth checking out if you're in a rum mood.
Tried the Sierra Nevada Beer Camp Russian Imperial Stout this weekend. From what I understand it's one you can usually only find at the Sierra Nevada brewery in Chico, CA, but my friend works as a rep for the company so I guess one of his perks is being able to nab a bottle here.
It was a pretty great stout. Very chocolatey and malty, with a strong coffee finish. If you can get your hands on a bottle of it it's well worth a try!
Tried the Sierra Nevada Beer Camp Russian Imperial Stout this weekend. From what I understand it's one you can usually only find at the Sierra Nevada brewery in Chico, CA, but my friend works as a rep for the company so I guess one of his perks is being able to nab a bottle here.
It was a pretty great stout. Very chocolatey and malty, with a strong coffee finish. If you can get your hands on a bottle of it it's well worth a try!
Sierra has been killing it lately. The tumbler is one of my favorite beers.
Currently sipping on the White Thai (it's like Hoegaarden with a little more character) and am definitely enjoying summer (and summer beers).
EDIT: It's so great to have a store entirely devoted to craft beer that's a 5 minute drive away. They guys there apparently partner up with a gourmet food/butcherblock/restaurant at the end of every month to do a four course meal with each course paired with a different beer that they store owner's gives a talk on. I'm definitely interested in this after hearing that it's a casual affair.
Bigfoot is one of my favorite American Barleywines. It's got a few months on it now so it won't be as hugely hoppy but it should still be really good. It straddles the line of hoppy without being hugely bitter and still barleywine-ish. Should be an interesting comparison between that and Old Stock.
I picked up some "Alimony Ale" from Buffalo Bill's Brewery in CA. It's really subtle stuff for an IPA, comes on kind of strong and bitter, but has a good round flavor by the end of it.
Dyrwen66 on
Just an ancient PA person who doesn't leave the house much.
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mrt144King of the NumbernamesRegistered Userregular
edited July 2011
Tawny port?
mrt144 on
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mrt144King of the NumbernamesRegistered Userregular
Currently sipping on the White Thai (it's like Hoegaarden with a little more character) and am definitely enjoying summer (and summer beers).
EDIT: It's so great to have a store entirely devoted to craft beer that's a 5 minute drive away. They guys there apparently partner up with a gourmet food/butcherblock/restaurant at the end of every month to do a four course meal with each course paired with a different beer that they store owner's gives a talk on. I'm definitely interested in this after hearing that it's a casual affair.
Pretty good beer list. Bell's needs to get a distributor hooked up for Oregon - I miss their lineup.
Bottle shops within five minutes are one of life's little (totally awesome) pleasures.
The Judge on
Last pint: Turmoil CDA / Barley Brown's - Untappd: TheJudge_PDX
So, how much to drink in a week is too much to drink?
I'm not drinking til I pass out or drinking every day or anything like that, but there's this one guy I know who's always saying to me "man, you're gonna get cirrhosis", and he's kinda getting to me (of course, he's kind of an ass and also gives me a hard time for drinking diet sodas).
Hexmage-PA on
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KakodaimonosCode fondlerHelping the 1% get richerRegistered Userregular
edited July 2011
The study I've seen had the indicator at more than 30 grams of ethanol a day. Which is around 3-ish drinks or so. And that's over 10-15 years. At that's only a pre-indicator, with a small fraction of those "at risk" developing liver damage.
So if you're not crushing a 6-pack every night or going through a fifth every couple of days, it's a pretty low chance you'll get liver damage.
Results—Multivariate analysis showed that the risk threshold for developing either cirrhosis or non-cirrhotic liver damage (NCLD) was ingestion of more than 30 g alcohol per day in both sexes. Using this definition, 1349 individuals (21% of the population studied) were at risk. Of these, only 74 (5.5% of the individuals at risk) showed signs of liver damage. The prevalence of “pure” alcoholic cirrhosis was 0.43% (30 of 6917), representing 2.2% of the individuals at risk, with a ratio of men to women of 9:1, while 44 (3.3% of the individuals at risk) showed persistent signs of NCLD. After 50 years of age, the cumulative risk of developing both NCLD and cirrhosis was significantly higher (p<0.0001) for those individuals who regularly drank alcohol both with and without food than for those who drank only at mealtimes.
Conclusions—Our data show that in an open population the risk threshold for developing cirrhosis and NCLD is 30 g ethanol/day, and this risk increases with increasing daily intake. Drinking alcohol outside mealtimes and drinking multiple different alcoholic beverages both increase the risk of developing alcohol induced liver damage.
Just had a lady in the hospital this week who had been drinking for 30 years. In her 50's. Died of sepsis secondary to cirrhosis and varices. Her husband, also an alcoholic, then came in today in withdrawl after developing seizures.
Then I came home today and had a few beers cause shit that was depressing.
I'm gonna make some lavender infused vodka for my mom's 50th birthday. she loves lavender stuff, but I need to think of some drinks I can make with it. I think a lavender vodka tonic might good, maybe a cosmo since she likes those anyway. Any other ideas?
Went to a whiskey tasting last night that featured a couple of different brands and quite the range of styles. Cooley Distillery was the star of the evening, showcasing six different bottles of their fine wares.
Greenore - single-grain whiskey aged at a range of years. As the gentleman described it last night, it's a "whiskey drinker's whiskey," and totally good to just sit and sip. He had two different bottles, the 8-year (good) and the 15-year (blew my mind amazing), but the 15 is soon being cycled out so if you find a bottle jump on it!
Kilbeggen - Cooley's blended for the evening, this is basically what you think of when you think of an Irish whiskey. Incredibly affordable (less than $20 for a bottle) and really good, this might replace Jameson as my go-to Irish.
Tyrconnell - a single-malt whiskey made in honor of a 19th century racehorse, it has a clean taste with overtones of bread and even a hint of citrus in there. Very good stuff.
Connemara - this guy is peat-smoked and single-malt, so it leaves you thinking of Scotch. The host had two versions of this (a standard and a 12 year), but since I'm not really a peat fan this was sadly my least favorite of the evening.
Another vendor from Russell's Reserve was there as well with a couple selections.
Wild Turkey 81 - the newest bourbon in the Wild Turkey line, this one is very mixable but still maintains the sweetness and kick of the brand.
Russell's Reserve 10 Year - a solid bourbon with a little more burn on it than the Turkey, this is a beautifully colored drink with nice sweet finishes and hints of cinnamon and a certain nuttiness.
Overall a really good selection last night, and enough to get my head fuzzy and not worry about the rain outside! For those in/around NYC, Ward III holds weekly whiskey tastings on Mondays, so you should totally check it out sometime!
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Shocked.
Shocked!
That "expensive Belgium trappist" means "Chimay"
experiment with different amounts of tonic - I think the best I had was 3 parts gin to 2 parts tonic
or maybe it was 3 parts tonic to 2 parts gin
either way fresh lime juice is an important part, and it's a great drink to make a pitcher of.
I think you're probably right with the second ratio. A lot of places tend to do a 1/3 gin to 2/3 tonic ratio, but that tends to be too weak for my tastes. I say 2 parts gin to 3 tonic should make a solid drink...packs enough punch but is also really refreshing.
If your G&T is half/half then it should not taste like a G&T it will taste like Gin.
depends on the gin you use. I think the last G+T I made with bombay sapphire was 3 gin : 2 tonic with plenty of fresh lime and it was like a pitcher of a limeade.
experiment! find the right ratio for you. I made a pitcher of 3:2:1 margarita today and I added some lemonade, lemon juice, and extra triple sec because I suspected my audience wouldn't be interesting in a boozy margarita (which is usually what I like.) The result was balanced without being too sweet.
I wonder how grinding quinine bark into the glass like mint leaves would work out.
I say this as someone who drinks Churchill martini's with Bombay.
but they're listening to every word I say
The kind if bar where people aren't embarrassed to order cement mixers obv.
a) isn't super sweet
b) is around $20 a bottle?
This is what I picked up over the weekend and its ok, but a little too sweet for my tastes.
http://www.binnys.com/wine/Sandeman_Founder_s_Reserve_331581.html
Steam/PSN/XBL/Minecraft / LoL / - Benevicious | WoW - Duckwood - Rajhek
I thought port was supposed to be disgustingly sweet.
If you're looking for a desert wine that is not sweet like a port, consider a full bodied sweet wine of normal variety.
There's vintage port, and the NYT did a feature on pairing port with meals, but yeah, it's not like sherry's cream problem where one type has given the entire drink a bad reputation.
Steam/PSN/XBL/Minecraft / LoL / - Benevicious | WoW - Duckwood - Rajhek
Somtimes I'm reading through all of this alcohol that I can't get around here and it makes me sad. One good thing is access to good local beer. Breckenridge in every liquor store in town all year round. No more flying dog since they moved to the east coast though :?
The first rum was Chairman's Reserve, which is a blended variety. This stuff drinks like a decent bourbon, fairly sweet and good enough with just the glass to hold it. Definitely worth picking up to try for any bourbon or whiskey fans. Second was the TOZ White Gold, another blend but this one is charcoal filtered to remove its color and in the process add a little extra flavor. Definite hints of chocolate are present in it, as well as vanilla and citrus...a good Daiquiri rum. Third came the Chairman's Reserve Spiced, which as the name suggests is a spiced rum. And wow is it spiced! It tastes like Christmas, with really strong cinnamon and allspice flavors coming through right in your nose.
Overall the selection was REALLY good, and is totally worth checking out if you're in a rum mood.
I dunno if a wine named after a baseball player is going to be any good
Relevant: http://newyork.grubstreet.com/2011/06/sloshed_maybe_we_should_be_jud.html
(the 'clever' section)
It was a pretty great stout. Very chocolatey and malty, with a strong coffee finish. If you can get your hands on a bottle of it it's well worth a try!
Sierra has been killing it lately. The tumbler is one of my favorite beers.
I was thinking either homemade "Absolut Boston" which is elderflower, black tea, and vodka. Or an elderflower flavored mint julep.
Pimms, Lemonade, mint, fruit and cucumber. My cousin usually puts in slices of orange, apple, and strawberries.
EDIT: Given the conversation in the chat thread that's this kind of lemonade:
Not the cloudy stuff.
Currently sipping on the White Thai (it's like Hoegaarden with a little more character) and am definitely enjoying summer (and summer beers).
EDIT: It's so great to have a store entirely devoted to craft beer that's a 5 minute drive away. They guys there apparently partner up with a gourmet food/butcherblock/restaurant at the end of every month to do a four course meal with each course paired with a different beer that they store owner's gives a talk on. I'm definitely interested in this after hearing that it's a casual affair.
Aces Wild is a pretty stellar game.
Blog, Playing Rules; Let's Play Demon's Souls; My Backlog
We're having pimms tomorrow. Doing cucumber vodka lemonade, pimms, thai basil, and maybe somehting else.
Bottle shops within five minutes are one of life's little (totally awesome) pleasures.
I'm not drinking til I pass out or drinking every day or anything like that, but there's this one guy I know who's always saying to me "man, you're gonna get cirrhosis", and he's kinda getting to me (of course, he's kind of an ass and also gives me a hard time for drinking diet sodas).
So if you're not crushing a 6-pack every night or going through a fifth every couple of days, it's a pretty low chance you'll get liver damage.
http://gut.bmj.com/content/41/6/845.abstract
Then I came home today and had a few beers cause shit that was depressing.
Greenore - single-grain whiskey aged at a range of years. As the gentleman described it last night, it's a "whiskey drinker's whiskey," and totally good to just sit and sip. He had two different bottles, the 8-year (good) and the 15-year (blew my mind amazing), but the 15 is soon being cycled out so if you find a bottle jump on it!
Kilbeggen - Cooley's blended for the evening, this is basically what you think of when you think of an Irish whiskey. Incredibly affordable (less than $20 for a bottle) and really good, this might replace Jameson as my go-to Irish.
Tyrconnell - a single-malt whiskey made in honor of a 19th century racehorse, it has a clean taste with overtones of bread and even a hint of citrus in there. Very good stuff.
Connemara - this guy is peat-smoked and single-malt, so it leaves you thinking of Scotch. The host had two versions of this (a standard and a 12 year), but since I'm not really a peat fan this was sadly my least favorite of the evening.
Another vendor from Russell's Reserve was there as well with a couple selections.
Wild Turkey 81 - the newest bourbon in the Wild Turkey line, this one is very mixable but still maintains the sweetness and kick of the brand.
Russell's Reserve 10 Year - a solid bourbon with a little more burn on it than the Turkey, this is a beautifully colored drink with nice sweet finishes and hints of cinnamon and a certain nuttiness.
Overall a really good selection last night, and enough to get my head fuzzy and not worry about the rain outside! For those in/around NYC, Ward III holds weekly whiskey tastings on Mondays, so you should totally check it out sometime!