NOM

Dravin wrote: ↑

Mon Mar 12, 2018 7:45 pm

Uncle Val's Peppered Gin. The botanicals in it are black pepper, roasted red pepper, pimento, and juniper. Not your typical gin by any means and I'm not sure it would work in a Gin and Tonic but I think it would be perfect for a Red Snapper (Bloody Mary using gin instead of vodka).

That sounds very interesting!

HighMaintenance wrote: ↑

Mon Mar 12, 2018 8:19 pm

That sounds very interesting!

Well, if you bring the Bloody Mary mix I've got the gin. Come on over. I'd offer to come to you but safety and all that, I'm experimenting with some tonic syrups and trying to decide what concentration creates a nice G&T so I've had a few tonight already.

Dasani Sparkling Water: Lime. Gotta lose some weight.

achilles wrote: ↑

Mon Mar 12, 2018 8:57 pm

Dasani Sparkling Water: Lime. Gotta lose some weight.

I love the recent trend in flavored sparkling water. The previous options were all artificially sweetened and often sickeningly sweet. A Midwestern grocery store here in Indiana does a Melon Cucumber sparkling water that I absolutely love.

achilles wrote: ↑

Mon Mar 12, 2018 8:57 pm

Dasani Sparkling Water: Lime. Gotta lose some weight.

Add an ounce of cake vodka, and a half-ounce of coconut rum, and a squeeze or two of lime juice to that Dasani, and you've got yourself a nice "Key Lime" beverage. A bit of simple syrup if needed to sweeten it up for the mormon palate. (Oh wait, you mentioned something about losing weight: A packed of Splenda instead of simple syrup if you absolutely need more sweet... )

Cheers!

With a little vodka...

Pineapple smoothie turned pina colada with the addition of some coconut extract and some rum.

hard apple cider before dinner with a nice cold white wine with dinner.

bon appatite.

Finished with a nice port and cheese for dessert.

It's homework night and I'm working on a research paper and doing the assigned reading for tomorrow's philosophy class. In honor of my philosophy teacher, who's from Northern Ireland, I'm drinking Bushmills Black Bush Irish Whiskey, which he recommended to me. Tonight I'm drinking it neat. I might have a sip or so of Fireball before I go to bed though.

A Sierra Nevada Otra Vez with Lime & Agave. Quite tasty.

Diet Dr Pepper, though at my friend's birthday party last week we drank from a 1 1/2 gallon bottle of champagne. It was purchased at Idaho Falls, not half bad.

Tried a can of Kilkenny beer last night. Upon opening the can, something inside was activated to add nitrogen to the mix. This was the first time for me and it seemed really cool.

You beer gurus can probably explain this to me. (please)

Anyway, it was for me a nice beer experience. Smooth feel, not too bitter for my palate and easy to drink with the Japanese food we were sharing.

No Tof wrote: ↑

Thu Apr 12, 2018 8:24 am

Tried a can of Kilkenny beer last night. Upon opening the can, something inside was activated to add nitrogen to the mix. This was the first time for me and it seemed really cool.

You beer gurus can probably explain this to me. (please)

Anyway, it was for me a nice beer experience. Smooth feel, not too bitter for my palate and easy to drink with the Japanese food we were sharing.

Who you calling a beer geek?

Looks like Kilkenny is made by Guinness. Guinness is "famous" for being "carbonated" with nitrogen, instead of Co2. Many other producers are starting to produce mild barley drinks "on nitro" also. Guinness calls their magic-can-thingy a "Widget". It's basically little plastic bulb "charged" with nitrogen, and when the pressure from opening the can is released, it spews more nitrogen into the beverage. Until fairly recently, producers were unable to "bottle" nitrogen-ated beverages, but have come up with technology to do so (without a "widget".) Without the widget, the beverage needs to be poured vigorously into a glass to get the cool "cascading" effect caused by the nitrogen. Nitrogen-ated beverages are supposed to have a more "creamy" mouth-feel than regular carbonated beverages

Stiegl Grapefruit Radler - Extremely refreshing, this would be a great beer to enjoy on the patio on a warm sunny day.

Not right at the moment, but this morning it was a Burbon Caramel Mocha Expresso, homemade.

A couple weeks ago, I got one of these massively on sale:
http://www.mrcoffee.com/espresso-machin ... ml#start=7

So I have been experimenting with making my own espresso at home. I found that the local Walmart has a small selection of coffee syrups, so I have been playing around. DW is more than willing to support my experiments and to offer constructive feedback. I'm not going to be opening Cafe Zaphod anytime soon, but it is very enjoyable. Also way cheaper than going to a local coffee shop.

In honor of Cinco de Mayo I'm sipping some Don Julio Blanco.

I'm not drinking it right now, but I've got some wine fermenting in my closet. This is the 2nd time I've made a 3-gallon bottle of red wine.

Raspberry iced tea for me.

What... there’s other heathen things besides alcohol. The bourbon I had last weekend was pretty good though, admittedly.

Sipping on some hazelnut flavored coffee. Got a little bit of a supply I've got to work through before I step up my coffee game.