What Did You Drink Last Night?

[FedoraGent]

The Church of Frank Sinatra LA consumed...

(3 1/2) large punch bowls of Sinclair Lewis' Favorite Punch:

- 5 oz of Lime or Lemon (Lime was used)
- 1 1/2 cup granulated sugar
- 8 oz French Cognac
- 16 oz of Peach Brandy (DeKryupers was used)
- 4 oz Jamaican Rum (Appleton Reserve was used)
- 40 oz Carbonated Water

Also consumed were close to 12 vintage cocktails, samplings of two types of absinthe (Vieux Pontarlier and St. George Spirits) and a sampling of three types of Havana Club.

A good time was drank by all. I can't guarantee their heads didn't hurt today.

And to think, we do this once a month. San Francisco CoFS does it every Sunday since 1990. Portland CoFS does it monthly. Houston and Las Vegas CoFS only does this on holidays.

FG.

 

[Ethan Bentley]

Lava Lamps

1 (3 ounce) package red or blue colored instant gelatine mix
1 cup boiling water
1 cup vodka
1 (750 millilitre) bottle champagne


In a medium bowl, stir together the gelatine mix and boiling water until completely dissolved, about 2 minutes. Stir in vodka. Pour the liquid into small paper cups or portion cups. Chill until set, at least 2 hours.
Pour champagne into glasses. Break up the gelatine with a fork, and pour into a glass of champagne. A little stir gives it some 'lava' action. Drink with caution, these will sneak up on you.



(these are not my notes, I would not put "pretty" and "excellent" together like this)

Reminds me of my attempt at molecular mixology. I used gin instead of vodka and what I did involved dropping the mixture in some frozen oil to make these little jelly balls (some call it caviar, I say jelly). It is good with Champagne thought as the bubbles make the jelly balls rise and fall.

 

[chanteuseCarey]

Paddy, you've gotten me hooked on this stuff from hearing about it from you! I can get a 'bubbly' champagne-like version of PG out here- my favourite!

Pinot Grigio. Yum!!

 

[HepKitty]

Reminds me of my attempt at molecular mixology. I used gin instead of vodka and what I did involved dropping the mixture in some frozen oil to make these little jelly balls (some call it caviar, I say jelly). It is good with Champagne thought as the bubbles make the jelly balls rise and fall.

wow that sounds good. with my lack of tolerance I doubt I could have much more than a sip though lol

 

[chanteuseCarey]

Shared a cocktail Saturday evening at the SJ Fairmont Hotel lounge/bar. Called a "Blonde Bombshell". Ingredients: 1 oz Absolut Raspberry Vodka, 1/4 oz Grand Marnier, fill the rest of the glass up with Champagne, and drop in two fresh raspberries Divine!!

 

[rkwilker]

Mohitos by the pool. Weather is great here in NC.

 

[Rock31]

Dogfish Head - Miles Davis Bitches Brew

 

[Tomasso]

Latest beer tasting.

Czech Rebel

Shiner Bock

Seadog Apricot Wheat

Dupont Foret

Southern Tier Harvest

Anchor Liberty Ale

Brooklyn Brown Ale

Cigar City Humidor Series IPA

Orkney Skullslitter

Stone 14th Anniversary Emperial IPA

Avery Collaboration Not Litigation

Mikkeler Black Hole

 

[Pompidou]

Just finished a Flying Dog triple and am going up for a double. I'm down to a double and two Dogfish Head 90 Min IPAs in the fridge.

 

[SteveAS]

Two draft beers at the local pub: Drake's 1500 Pale Ale and Dogfish Head 90 Minute IPA.

 

[Danny Ocean]

Started off tonight with a couple of Campari Negroni's, and now sipping a large Woodford Reserve.

BD - The traditional Friday night "OHDH's" are still on the back burner though.............!

 

[Wally_Hood]

Boston Side Car, using a lime from the lime tree out back (which for moi is a huge deal).

 

[Miss Golightly]

Had nothing to drink last night bar some cups of Lyon's Tea (the best!) but tonight I'm going to have a few glasses of Pinot Noir (Paua Bay - New Zealand).

 

[Gilboa]

Yesterday: Guinness (its good for you, so they say )

sitting at the bar where they know our names and bring the beer without our having to ask.

The landlord in one of my locals always rolls his eyes with a cheeky grin when I enter: 'Here we go, what will she want today ... and how long before she makes up her mind'


And he is not wrong: I am a seasonal drinker, it also depends on the weather outside and the temperature, as well as my general mood at the time. So, scientifically, its impossible for anyone to guess what I will drink (including myself )


'Purple Velvet' just fits the season - Guinness and port, very delicious and warming for heart and soul lol

 

[rkwilker]

Wild Turkey 101/rocks

 

[Hexenmeister]

Though it was a few nights ago, I happened upon a little bar/lounge in Portland's Alphabet District, called The Pope House. It's a bar just off NW 21st and Glisan specializing in all manner of whisk(e)y, especially bourbon! The ambiance is perfect. Upbeat, but laid back, yet not dive-ish; a classy establishment.

The lady tending bar made the best Manhattan I've had in a long time.

Having just moved to Portland, and knowing full well that I'd be returning, I signed up for their bourbon derby, I think it's called, where you try different bourbons (either neat or on the rocks) and when you hit 50 you get your own horseshoe on the wall. For my inaugural drink I opted for Woodford Reserve, neat.

 

[Ethan Bentley]

wow that sounds good. with my lack of tolerance I doubt I could have much more than a sip though lol

It looks good and tastes good, but is rather fiddly. I did them for a murder mystery party and it does take a bit of practice.

Currently I am sipping a Gin & Tonic with some Gin from Aldi - rather good!

 

[Black Dahlia]

a peppermint tea misto.

;0
X
BD

 

[Amy Jeanne]

On Saturday Night...

Yea, I only bought it because the packaging was cute.

 

[WH1]

Templeton Rye Whiskey with a splash.
Purportedly this was Al Capone's whiskey of choice. It is small batch, aged 5 years made in Templeton, Iowa using the original prohibition recipe. It is very smooth and goes down way too easy.