NationStates Jolt Archive

What is your favorite mixed drink recipe? Make sure to read the thread so that each drink recipe only gets posted once. I'm gonna start with my favorite (although it is pretty rare I ever have a mixed drink, usually beers). Lets not kill ourselves over the exact ratio of ingredients either, I know different people do it differently. The basic recipe is enough, the amounts can be changed if you don't agree.


White Russian (I like them strong)

3 parts Vodka
1 part Kalhua (add more to cover vodka if it is too strong)
1 part Cream (add more if you really messed it up and it tastes horrible)

Not really a mixed drink...more of a shot, but I like 'em.

The Patriot

*You need one of those tall 2oz shot glasses for this to really work*

NOTE: Pour all ingredients SLOWLY along the side of the glass.

First: 1/3 Grenadine (red)
Second: 1/3 Creme de Cacao (clear)
Third: 1/3 Blue Curaco (blue)

Done correctly, the ingredients should have layered themselves, rather than mixed together.

Not a strong drink...but tasty! :)

Whiskey sour

Whiskey
Lemon Juice
You can add sugar if you don't like sour too much...

Named after a friend of mine who first made me this drink. Lyckelig is pronounced like the Norwegian word for happy, so this is a Happy Martini:

1 part Martini Bianco
1 part Tonic
lime

Not really a mixed drink...more of a shot, but I like 'em.

The Patriot

::snip::


Ha interesting I've never heard of that I'll have to try it. I made the thread and I say mixed shots count as mixed drinks since I'd like to try them:D .

Ha interesting I've never heard of that I'll have to try it. I made the thread and I say mixed shots count as mixed drinks since I'd like to try them:D .

Heh...cool.

If you have a bar spoon, it makes layering the ingredients easier than trying to pour them along the side of the glass....but it works either way. :)

To mix good ingredients is to worsen their taste in an attempt to get a poorer one.
imho nothing is better than pure liquers.
though White Russian is strongly sentimental (Big Lebowski)

Don't know what mine's called, but I like:
2 parts chilled vodka
1 part chilled vodka
1 part chilled vodka

And chilled vodka to taste.

Surprisingly easy to make, too. Though it is important to get the order correct.

To mix good ingredients is to worsen their taste in an attempt to get a poorer one.
imho nothing is better than pure liquers.
though White Russian is strongly sentimental (Big Lebowski)

Haha perhaps true but I don't have the money to buy a really expensive and pure bottle of vodka at this point. That means my ingredients are not good to start with and thus anything you add can only raise the quality or transform them to poison. You're obviously not a golfer.

Cosmopolitan:

25 ml Wodka
15 ml Cointreau
30 ml cranberryjuice
5 ml limejuice

I think I might have made it up...........anyway it's not on webtender.com


Malibu Rum
Cranberry Juice
Pineapple Juice
Sprite
Grenadine

It's super good.

I made one a couple of years ago on a friend's advice. He called it Green Toxic Goo, for evident reasons once I'd made it.
I can't remember exactly what it had in, sadly, though the last thing to be added was a shot of Baileys. The idea was that the Baileys curdled, and you were left with 3/4 of the (pint) glass filled with liquid, and the top was the curdled Baileys. Drink from the bottom with a straw. It was surprisingly nice.

Irish Flag isn't bad either (alledgedly invented in an Irish pub in Heidelberg...), and it's a mixed shot, too.

It's a layer of

1. Brandy
2. Baileys
3. Green mint likor (anything that's minty and green, really)

You have to pour in into the glass in layers as well... and don't come whining to me with the headache the next morning.

I generally don't drink mixed drinks. Too sweet, and at their worst, sickly.

So, um....cheap bourbon + coke.

Cosmopolitan:

25 ml Wodka
15 ml Cointreau
30 ml cranberryjuice
5 ml limejuice

Ditto, that one's good.

Whiskey sour

Whiskey
Lemon Juice
You can add sugar if you don't like sour too much...

Actually, I had whiskey with lemon soft drink once and it was pretty good.

Flaming Dr. Pepper

1/2 glass beer
almost a full shot of amaretto
151 rum

filll glass 1/2 full of beer. Pour the shot of amaretto till it's almost full. Layer a small amount of 151 on top of the shot. Light it. Drop flaming shot glass into beer. Chug.

I love the Flirtini they make at a bar called The Casbah downtown. The recipe on drinksmixer.com is WAY different, though, so I won't post it.

My favourite that I make at home is:

Jolly Roger

one part dark Jamaica rum
One part banana liqueur
Two parts fresh lemon juice
A wedge of pineapple

Shake ingredients over ice, strain into wine goblet and garnish with pineapple wedge.

I do fancy myself a bit of an amateur mixologist. :) I have 3 cocktail books and 1 "erotic" shooter book. Love mixing drinks for my friends.

For a drink so sweet and tasty you're ashamed to even admit you like it try a
Jam Donut

Rim a shot glass with sugar
Fill 3/4 full with Chambord (liquer made from french black rasberries)
Layer on top with baileys

For a drink that will make you feel like you've been mauled by a large bear, and then molested by a 200kg prisoner convicted of murder, mix 3/4 of a bottle of Absinthe with an empty stomach. Fun stuff i can assure you.

So, um....cheap bourbon + coke.
What a classic. I had a bottle break in my school bag once (a drunken fit of throwing things, or something like that)...for the rest of my school time every classroom I visited kinda smelled like Bourbon.

What a classic. I had a bottle break in my school bag once (a drunken fit of throwing things, or something like that)...for the rest of my school time every classroom I visited kinda smelled like Bourbon.

Hahaha. Bourbon is just one of those smells you can instantly pick out. It just...lingers. Even a couple of days after i've been drinking and several brushes of my teeth, I still can faintly smell it.

Hahaha. Bourbon is just one of those smells you can instantly pick out. It just...lingers. Even a couple of days after i've been drinking and several brushes of my teeth, I still can faintly smell it.

You should make sure your toothbrush has toothpaste and actual bristles still attached to the plastic stick first.

vodka, beer if i don't want to get TOO drunk. mixed drinks can sometimes be alright, but there's nothing like straiht spirits, especially if it's 70% or at least, better than 40%

`Mixed Drink` eh?:p

1/2 Dr. Pepper
1/2 Coke
1 Tbsp. of Sherbet Ice cream.

( *doesn't drink* )

`Mixed Drink` eh?:p

1/2 Dr. Pepper
1/2 Coke
1 Tbsp. of Sherbet Ice cream.

( *doesn't drink* )

Only if you bang a line off a hookers ass and then chew on a fresh human adrenaline gland.

I generally don't drink mixed drinks. Too sweet, and at their worst, sickly.

So, um....cheap bourbon + coke.
You could try putting vodka or gin in grapefruit juice: it's much better as a mixer than orange juice or something sweeter like lime cordial or pop.

Sparkling Gold is a nice party drink:

In a champagne glass:
20 ml dark rum
10 ml Cointreau
Fill with champagne

You could try putting vodka or gin in grapefruit juice: it's much better as a mixer than orange juice or something sweeter like lime cordial or pop.
VODKA SHOULD NEVER BE MIXED!!!!!!!111!11!onee^i2pi
really, that's not it's purpose, it's meant to be cheap and relatively easy to shot

Whiskey sour

Whiskey
Lemon Juice
You can add sugar if you don't like sour too much...

you forgot the angosturas bitters, I Like mine Bitters in, not that rinse and flick nonsense.

Also Try a Whisky Mac

Scotch Blended Whisky
Stones Ginger Wine
angosturas bitters
Mix to taste (espescially when drunk)

Also Long Island Ice Tea
2 x Bacardi
2 x Vodka
1 x Gin
1 x Tequila
2 x Triple Sec
3 x Lemon Juice and angosturas bitters (Shook with Ice strained)
Coke to top

Best served in a Pint Glass.

or there is the Patrick McMurphy
A pint of Guiness with a potato

VODKA SHOULD NEVER BE MIXED!!!!!!!111!11!onee^i2pi
really, that's not it's purpose, it's meant to be cheap and relatively easy to shot
I take your point, but a nice big glass full of mix of grapefruit and vodka with a lot of ice is a refreshing summer tipple.

I take your point, but a nice big glass full of mix of grapefruit and vodka with a lot of ice is a refreshing summer tipple.
yeah, but it's normally easier if you shot the vodka first and then drink your drink, the vadka doesn't improve the flavour or the effect of the drink, so it's better to get it over and done with

Not my favorite drink by far, but fool-proof.

Named after the Haribo Gold Bear (for no logical reason whatever)

1 shot of red or black vodka liqueur
1 can of Red Bull

As for the sweetness, it's more of a girl's drink. But trust me, if you're already tipsy, the Gold Bear messes you up badly. :D

I'm mostly a beer drinker, but occassionally I like a mixed drink.

A nice daiquirí, pina colada, or margarita goes down well at times in the summer. Tequila sunrises, screwdrivers, and Harvey wallbangers are good.

The ever popular one mixed drink here in Japan is a chu hai: 2 oz shochu (Japanese clear liquor), 1 oz lime or lemon juice, and soda water. This comes in so many flavors, but most tend to be super sweet fru-fru girly drinks. But the simple lime, soda, and shochu version is nice (no sugar please!)

A favorite summertime original of mine is a WWIII. The name comes from the idea of putting a B-52 over a frozen steppes. 3 oz vodka, 1 oz each of Baileys, Kahlúa, and Grand Marnier or Triple Sec, and 2 scoops of vanilla ice cream. Put it all in a blender, and get bombed. :D

And, Murderous maniacs, you are wrong, wrong wrong. Bad vodka gets mixed (or supposedly put through your brita filter... (http://www.ohmygoditburns.com/wordpress/index.php?p=4)) to mask the awful taste. Same with all liquors - good stuff straight, cheap shit mixed. Beer in the one booze that should never be mixed. Shandys, red eyes, and like are truely the works of those who would wish us never to drink again! :mad:

1:1 mix of Chocolate Milk and Root Beer.

I like a Negroni.

- 1 oz Gin
- 1 oz Campari
- 3/4 oz Sweet Vermouth

Combine all ingredients in an ice filled shaker. Shake until well chilled and strain into a chilled cocktail glass. Garnish with a burnt orange. To make a burnt orange, cut about a 1 1/2 inch by 1 inch peel off a ripe navel orange. Be sure to get just the skin and as little of the pitch as possible. Holding the orange peel between thumb and index fingers with skin facing out, hold a lit match over the glass and with the orange peel about an inch away from the fame squeeze the peel quickly and firmly between your fingers. When done correctly, a burst of flame will come from the oils being released from the peel leaving an aroma and adding a note of orange to the cocktail. Simply drop the twist in the drink.

(Negroni Commentary Page) (http://www.coastnews.com/sf/negroni/negroni.htm)

or there is the Patrick McMurphy
A pint of Guiness with a potato
LMAO.

The drink I used to have as a kid:
Snörke (translated: little moustache)
2 parts cola
1 part beer

Also works with other pops instead of cola, but this is definately the most popular

The Cretan version of a Long Island Iced Tea:
A shot each of rum, tequila, vodka and gin, topped off with coke and lemon.

Also, we invented this one while very drunk at a party... It's the Busasáras (central bus station in Dublin).
Find everything that looks good. Must include gin and something green. Mix together. Hand to drunkest person. Repeat until you get bored laughing at drunkie...

The one mix involving beer that's worthy is an Irish Depth Bomb - a pint of Guinness, drop in a shot of whiskey. I also 'invented' the Pregnant Guinness - a Baby Guinness in a regular Guinness. Will report back on that if I ever try it. Or if anyone is crazy\has access to the requirements, feel free.

Also, we invented this one while very drunk at a party... It's the Busasáras (central bus station in Dublin).
Find everything that looks good. Must include gin and something green. Mix together. Hand to drunkest person. Repeat until you get bored laughing at drunkie...
Hey we also invented that

with pops and beer it's the Baer mix (named after the inventor
with all the liquor you can find it turns black usually, so we named it Black

Hey we also invented that

with pops and beer it's the Baer mix (named after the inventor
with all the liquor you can find it turns black usually, so we named it Black

I think nearly everyone has...

That's the purpose of the green stuff - we used Fat Frog (mix Smirnoff Ice, Bacardi Breezer Orange and WKD Blue - a girly alcopop, but it does get you lockeded...)

I'd also like to add a drink a drunk Austrian guy bought me once (friends were thinking he was coming on to me, but I got drinks so I was a-okay)

Fliegender Hirsch (translated: Flying Deer)
Drop a tiny bottle of Jägermeister (with the deer logo) into half a glass or Red Bull (which gives you wings) and down the whole thing

you forgot the angosturas bitters, I Like mine Bitters in, not that rinse and flick nonsense.

An evil barkeep I once knew gave me a shot of that stuff once... Right after I broke their local record for jelly shots (some people I knew held it, so I just HAD to break it. 53 in 90 minutes - not the most impressive feat I know, but it was the thought that counts...)

The one mix involving beer that's worthy is an Irish Depth Bomb - a pint of Guinness, drop in a shot of whiskey.
I'm pretty sure this is called Irish CAR Bomb

The Singapore Sling - served in the Long Bar in the Raffles Hotel, Singapore (surprisingly lol). Make sure you go to the Long Bar for this, as it's one of the few parts of the hotel where you dont have to wear long trousers and jackets and stuff - get up which is far from comfortable in the mid-30s (celsius).

But yeah either way it has to be had in Singapore, preferably whilst enjoying a friendly game of billiards. Oddly enough the Virgin SS (alcohol free) is actually tastier lol, but you're a lot less likely to get drunk off it.

Funny story about that actually - we (my family) were stopping by for a few days on the way back from New Zealand when who should we meet in the Long Bar but my friend and his fmaily who'd been in Australia! Bizarre huh?

An evil barkeep I once knew gave me a shot of that stuff once... Right after I broke their local record for jelly shots (some people I knew held it, so I just HAD to break it. 53 in 90 minutes - not the most impressive feat I know, but it was the thought that counts...)
If there's no Campari, I like a Bitter Martini

2 oz Vodka
2 squirts angosturas bitters

Hard shaken until frigid, served up with a lemon twist.

My favorite drink is the Apple Martini (or Appletini):
1 part Vodka (Absolut)
1 part Sour Apple schnapps (Pucker)
1 part Apple juice
I usually forgo the apple juice.

A link to the descriptions to some of the best classic cocktails around.

http://hotwired.lycos.com/cocktail/archive/index.html

A good example (and a monster drink):

http://static.wired.com/cocktail/98/06/stuff/zombie_10.gif

The Zombie

On occasions when we need to break the bondage of banality, we order a Zombie without guilt and without regard for the bartender's sneer. If our request for this virile concoction happens to fall on Valentine's Day, then all the better. With a name drawn from the root of the West African Congo word for "fetish," the Zombie rouses us to contemplate bacchanalian behavior without the threat of unwise inspiration.

Long before the Age of Aquarius, the Zombie's voodoo charmed a crowd that later left us with the curse of the fern bar. By the time bartenders recognized the cunning of this drink with placards maintaining that there would be only one Zombie per customer, it was too late. Only recently have imbibers learned to manage the magic of this drink, though we've found it still boils down to sipping no more than one Zombie every three to four weeks. Made of the Alchemist-endorsed mix of 1 1/2 ounces dark rum, 3/4 ounce each of Jamaican rum, light rum, pineapple juice, and papaya, and an ounce of lime juice, followed by a float of 151-proof Demerara rum, the Zombie has no bite, but certainly the potential of scarring. The drink's dusting of powdered sugar and cherry garnish only add to its ingenuous air.

There are hundreds of resurrections of the Zombie's recipe. Some include Cognac, while others insist on apricot brandy. All, however, require rum, the presumed sorcery of the drink. We're far from certain which version came first and who might have made it. Most reports point to Ernest Raymond Beaumont-Gannt, an enterprising fellow who changed his name to Donn Beach after opening the Hollywood restaurant Don the Beachcomber in the late '30s. During the same decade and in the same restaurant - so the story goes - Mr. Beach greeted a patron still suffering from indiscretions of drinking from the night before. In hopes of curing the man's hangover, he mixed a special drink that seemed to lift the imbiber's spirits. The regular wasn't sighted for several weeks, but upon his return to his old haunt at the bar, he was asked how he had liked the drink. According to his reply, the mixed drink had transformed him into a member of the living dead. Simple semantics led to the name.

Around Valentine's Day, we prefer this creation story. "A Zombie ... has been called back from the Spirit World, labors without pay, without food, without complaint, in a weird sort of spirit bondage," wrote Charles H. Baker in 1951. "Christopher Clark, from a five months' stay in Cap-Haïtian, ... brought back ... this Zombie cocktail, claiming that it will put the spirits to work for you, but whether they or ourselves are in bondage is something for each man to decide according to occasion and the needs thereof."

Mr. Baker goes on to explain that the original Zombie was put on paper in 1935. "The high-proof, so-called Zombie known to most bar men did not raise its dizzy head until two years, or better, later," he adds. We suspect Mr. Baker's snarl is directed toward the Zombie popularized by the Beachcomber.

But we have no confirmation of the dizziness factor in the third notable tale of creation for this mixed drink. "At the 1939 World's Fair in Flushing, New York, the supertechnologized 'world of tomorrow' stood before thousands of patrons. It was a runway full of newfangled washing machines, kitchenware, aerodynamic sculptures, and weapons galore," wrote Joseph Lanza in The Cocktail: The Influence of Spirits on the American Psyche. "But anyone looking for a high-tech escape from streamlined excess had only to take refuge in the Hurricane Bar, where a new cocktail was introduced to the world: the Zombie."

We truly doubt that there's much refuge to be found in a Zombie. But when we contemplate drinks of the same ilk - particularly the Viscous Virgin and the Missionary's Downfall, both created by Donn Beach of the Beachcomber - we're convinced that sipping one every now and again really can't be all that bad. Unless, of course, we want it to be.

Anybody know how to make a "Spring Blizzard"? I used to drink them all the time. Really sweet, almost like straight soda, but 10 minutes after finishing one it was hard to walk. Never did ask the bar tender for the recipe and haven't found it on the net.

I had this one drink that was a mix of Bailey's Irish Cream, vodka, sherry and chocolate ice cream...one of the best drinks I have had in my life. :eek: :D

The one mix involving beer that's worthy is an Irish Depth Bomb - a pint of Guinness, drop in a shot of whiskey. I also 'invented' the Pregnant Guinness - a Baby Guinness in a regular Guinness. Will report back on that if I ever try it. Or if anyone is crazy\has access to the requirements, feel free.
You despise even the dreaded black velvet?

You despise even the dreaded black velvet?
http://hotwired.lycos.com/cocktail/99/11/stuff/blackvelvet_10.gif

The Black Velvet

We've been accused of lacking creativity when it comes to Saint Paddy's Day, and it's true: Every 17 March, without fail, you'll find us at a decidedly non-Irish pub with a Black Velvet in hand, quietly honoring the Emerald Isle's patron saint, who banished small reptiles from the island about 1,500 years ago. We might be more likely to change our routine if there were some other cocktail with Irish ties, or if selecting an Irish whiskey didn't stir up so much trouble.

We always skip the annoying green beer, instead ordering one part Guinness stout to four parts champagne for a drink combining sparkling wine's verismo with the unaffectedness of Guinness. While we can't swear the Black Velvet is truly Irish, we've yet to come across an Irish person who's taken overt offense. On the other hand, the drink's best-known tale does link it to London's Brooks Club, not an establishment we think of as catering to the Irish. By most accounts, a barman first mixed this drink for the club's patrons in honor (or at least acknowledgment) of Prince Albert's death in 1861.

By the late '30s, the Black Velvet had made it as far as Manila, where drink historian Charles H. Baker was sipping it by the Mariveles, "an extinct volcanic peak cooling its heel across Manila Bay." In his Gentleman's Companion of 1946, Mr. Baker quotes Monk Antrim as once saying the Black Velvet "is an expensive sort of drink, but when you think it over, it's worth it." To which Mr. Baker added, "It will save life, nourish, encourage, and induce sleep in insomniacs."

We certainly can't top that and won't try. But as we sip our Guinness cocktails, we're often inspired to (carefully) broach the topic of the Troubles associated with other Irish spirits, all the while noting one of life's great ironies: Bushmills and Jameson, two Irish whiskeys primarily distinguished by the politics of religion, have been owned by the same French company, Pernod, for about 10 years. To that, we're not sure if a toast or tears would be in order.

Another good one...

http://static.wired.com/cocktail/97/48/stuff/noname_10.gif

The Drink Without a Name

Years ago at the Townhouse - a nondescript bar and grill in Emeryville whose patrons, at least back then, rarely knew where they were going before arriving - a classic cocktail quietly came to be. The Alchemist and his good friend Farid Dormisihin, a Persian with a penchant for Chartreuse, were about to close up after a complaisant eight-hour shift when they decided to reward themselves for a job well done.

Maybe it was the crisp fall weather, but something made the Alchemist behave very peculiarly that evening, which at that point was well into morning. Without any external forces, the Alchemist mixed with vodka. Although he's created plenty of drinks with this spirit - including the Mauri and the Petit Zinc - those were for friends and patrons. He's a whiskey man, with interests in gin. Who would have thought that, when left to his own devices, he'd grab a bottle of vodka? We'd point a finger at Farid, except we know he almost always sips Chartreuse straight.

Yet vodka was the perfect choice. Mixed as 1 1/2 ounces with 1/4 ounce Cointreau and 1/8 ounce Chartreuse, vodka's overwhelming neutrality lets this digestif's complex flavoring regress into something not everyone appreciates. Chartreuse - the cordial better known for the color it created - is only slightly subdued by the Cointreau's bittersweet orange, making for a cocktail that's deceptively sweet and followed by an herbal kick.

Just as your palate had to adjust to your first cocktail, your taste buds may cower when first hit by this drink. But take three sips and reconsider: Few other cocktails will travel so well with you through life. "Never stake your reputation on it, because not everyone will like it," says the Alchemist. "It is a successful cocktail that some people really enjoy. Those who don't should learn to like it, since it reveals a person's ability to appreciate an intense flavor."

Besides tasting far from pedestrian, this cocktail will never make the vernacular of the bar. The Alchemist may make tantalizing libations, but when it comes to naming them, well, let's just consider this one - it has no name. Although we've suggested plenty, the Alchemist inevitably claims that none quite fit. For a while, the drink went by Luther, in reference to a John Luther who ordered it often, but for whatever reason it never stuck. We've started taking up a collection to award whoever comes up with an epithet that the Alchemist likes. As yet, our money's safe, and we're pleased to report that if a bar has Cointreau it's sure to have Chartreuse, and we can order this drink without a name.

When visiting a non-sleazy Gay Bar (the sleazy ones won't have the right booze...), it's best not to order this one "Straight" :p

http://static.wired.com/cocktail/98/43/stuff/satanswhiskers_10.gif
Satan's Whiskers

Forgotten since the late 1930s, a Satan's Whiskers soothes the savage at twilight. A rich digestif with a distracting taste whose ingredients are always enjoyed but rarely identified, this cocktail reminds imbibers that not all behavior is becoming. Author Joseph Lanza, in The Cocktail, went as far to claim the cocktail hour as "a ceremonial disunion of man from beast." We don't quite buy that, but when we sip this drink, we certainly like the idea.

The Satan's Whiskers also satisfies our bent toward incidental dramatics. As if its name weren't inviting enough to well-mannered rogues, this drink has two versions: straight and curled. When properly made, both recipes balance 1/2 ounce gin, 1/2 ounce each of sweet and dry vermouth, 1/2 ounce orange juice, and a dash of orange bitters. Add 1/2 ounce Grand Marnier and the whiskers are straight, but add 1/2 ounce Curaçao and they're curled.
We contend that the "curled" Satan's Whiskers is more diabolic, but The Alchemist insists that that's far from the case, surmising that the first Satan's Whiskers was made with Grand Marnier and that somewhere along the way, a bartender ran out of the liqueur. Rather than disappoint, the mixer improvised and used orange Curaçao, a cordial with a similar but lighter taste and color. We sip our Satan's Whiskers curled if it's still light outside and straight if it's not.

Inevitably, we end up contemplating how such a nice drink could have been dubbed with such a portentous name. We'd blame the Temperance Society, but with Ambrose Bierce, Master of the Macabre and all-around cynical wag, defining "teetotaler" as "One who abstains from strong drink, sometimes totally, sometimes tolerably totally" in his Devil's Dictionary of 1911, who's to say that someone like him didn't name the drink out of spite.

Nonetheless, a request for Satan's Whiskers - straight or curled - works nicely for instilling dread (if not fright) in most bartenders, though we're not sure whether the drink's name or recipe manages that. We never hesitate to order it by name around Halloween or on evenings under a full moon at bars displaying the ever-fulsome Elvira posters. Once served, we recite what Mr. Lanza recounted from Richard Cavendish's The Black Arts for further effect: "Some medieval alchemists thought that alcohol was a form of the quintessence, the pure fifth element of which the heavens are made."

http://hotwired.lycos.com/cocktail/99/11/stuff/blackvelvet_10.gif

The Black Velvet

:eek:

Sacrilege! (sp?)

We certainly can't top that and won't try. But as we sip our Guinness cocktails, we're often inspired to (carefully) broach the topic of the Troubles associated with other Irish spirits
The Troubles is associated with Irish spirits?

Since when? Nobody seems to have told anybody I know in the place where the Troubles actually happened...

:eek: Sacrilege! (sp?)
Well, I wouldn't adulterate good Guinness that way, but Cahnt mentioned it as "dreaded", and I needed to demonstrate why....

The Troubles is associated with Irish spirits?

Since when? Nobody seems to have told anybody I know in the place where the Troubles actually happened...

"Bushmills and Jameson, two Irish whiskeys (untill bought out by Pernod) primarily distinguished by the politics of religion..." (i.e. Catholic vs. Protestant ownership, thus a good X wouldn't be caught dead serving/drinking Y)

I didn't write or research the flavor text. I just post it for your amusement.

"Bushmills and Jameson, two Irish whiskeys (untill bought out by Pernod) primarily distinguished by the politics of religion..." (i.e. Catholic vs. Protestant ownership, thus a good X wouldn't be caught dead serving/drinking Y)

I didn't write or research the flavor text. I just post it for your amusement.

Can't say I've ever heard of that in NI. And I live there/here.

Can't say I've ever heard of that in NI. And I live there/here.
Well, as he said, Pernod of France has owned both distilleries for well more than 10 years (now) so there is less likely to be any lingering issues there. (Quietly) ask an old-timer (vocal) Protestant & Catholic barkeep sometime and see what they tell you "off the record".

Bushmills is an Antrim town, Scots-Irish and Protestant

Jameson Distellery is in Dublin - thus distinctily Erie/Catholic

According to a barkeep in Boston:

At Kennedy's Midtown in Downtown Crossing, general manager Ciaran (a.k.a. "Rocky") Rockett sells a lot of Bushmills, Black Bush, and Jameson. "We have 12 to 14 whiskeys total, and the Irish ones are the best sellers," he says. At Lucky's Lounge on Congress Street, bar manager Matt Hennessy says, "The stuff that moves off the shelf fastest is Jameson and Bushmills, which covers your Protestants and Catholics." (He's referring to an old saying that Jameson is the whiskey of Catholics and Bushmills the whiskey of Protestants.) At the Field Pub in Cambridge, co-owner Jerry Coleman says it's all about the browns, both in spirits and beer. "Jameson is, by far, the first thing on most people's tongues when they chase their Guinness pints," he says, adding, "but, personally, I think the smoothest and best Irish whiskey is Powers."

I'm pretty sure this is called Irish CAR Bomb
Hyuckhyuckhyuck... I don't know if that's a joke or actually serious, but tis funny nonetheless...
Cahnt, never gotten around to trying a Black Velvet, but as I'm not a fan of champagne, I doubt it'd be on my list of good things. Don't adulterate Guinness, that's the best way. There's almost nothing better than a good pint,either with a nice bowl of GOOD chowder and some brown bread, or with a bunch of friends - I used to be the only one in my group who drank it, now they all do, converted by its amazingness. I even know a couple of girls who drink the stuff (one of my best friends (female) beat my most hardened drinker mate (male) downing a pint of it, was quite impressive...) I used to be able to put a pint away in eight seconds if I wanted to show off, unfortunately no longer.

The Troubles is associated with Irish spirits?

Since when? Nobody seems to have told anybody I know in the place where the Troubles actually happened...

not so much on individual spirits (unless the drinking of certain distillers only) but if of course you mix them a black and Tan, or a Bloody Sunday, or a 3 Para, or maybe even an Orange Man.

Growls at anyone who paid the extra to put a shamrock on the top of the Guiness, bloody IRA funders

And, Murderous maniacs, you are wrong, wrong wrong. Bad vodka gets mixed (or supposedly put through your brita filter... (http://www.ohmygoditburns.com/wordpress/index.php?p=4)) to mask the awful taste. Same with all liquors - good stuff straight, cheap shit mixed. Beer in the one booze that should never be mixed. Shandys, red eyes, and like are truely the works of those who would wish us never to drink again! :mad:
filters do work and are often the difference between the high and low end vodkas. the thing is that nobody knows how to drink vodka, if you mix shit vodka in a drink, it makes the drink taste like shit. the trick is you drink it the proper way by shotting it and using a food chaser afterwards. the chaser will wash away the unpleasant flavours and feelings left by the drink. gerkins make a pretty good chaser, though there are many other good ones.