Kevin's Watch

I am a big supporter of preventative medication, so I drank buckets of gin tonic lately. Admittadly, the risk of catching malaria is considerably small in Northern Europe but you can't be too careful.

Vader wrote:I am a big supporter of preventative medication, so I drank buckets of gin tonic lately. Admittadly, the risk of catching malaria is considerably small in Northern Europe but you can't be too careful.

Vodka salmon?

Vader wrote:Vodka salmon?

eh?

Getting in the habit, if I try a new wine that doesn't quite hit the spot, of putting some frozen gooseberries in the glass! Chills it so doesn't taste as much, and adds a Savignon hint too!

Went out to our fave restaurant last night, and for the first time in about a year, they had our favourite wine back in stock. On top of some fantastic food, heavenly stuff....

Ok, here's the thing... me and my roomate have Amaretto and sweet and sour mix, so we're enjoying a very simple Amaretto sour (1.5 oz Amaretto, 3 oz sweet and sour). My roomate, though is curious as to if there is a way to improve on the Amaretto Sour.

Also, we're trying to create a honey almond shot, we have wild turkey american honey (a honey liquer mixed with bourbon whiskey, the best thing since cops went frisky... *sigh* I should listen to Vain and not post drunk ), and we're trying to get the right combition, any suggestions?


*Edit: instead of "drunk", I typed "drink", hey, don't judge me, it's the end of the quarter!

Improve on Amaretto? How is that possible?

Di Saronno, that is. Di Amore pales in comparison. If what you're drinking is di Amore, by all means, doctor it up.

And the adventures continue.
Being bored and having nothing to do, my roomate and I made some egg nog. I used Mark Twain Bourbon in the mix, and though the egg nog is not friendly, it certainly doesn't fight as much as straight Bourbon. I also used a shot of spiced rum in place of vanilla extract. Pretty good, could use some more spices, though.

Also, I tried a gin dakari. Let's never speak of that again (It's fine, but instead of shaking with ice, I just stirred it, and it was very strong)

Wait...

Did you make egg nog from scratch, a la Martha Stewart (my favorite version) or another recipe? Please share what you did.

Kinda, we used the following recipe from [url=www.webtender.com/db/drink/1174]Webtenders]. We used a very strong bourbon (it's 80 proof, but it really does pack a punch!), and I've found that a bit of nutmeg sweetens it a little and some cinnamon lessens the bite of the bourbon. I've just been seasoning each glass of egg nog as I've drunken them.

Orlion wrote:Kinda, we used the following recipe from Webtenders.

Ooo, looks good!
Thanks!

I think the most important aspect of a well made egg nog is separating the eggs and folding in the well beaten egg whites to the custard base.

...and using Members Mark, says the Members Mark Ambassador...

Don't know if anyone else has tried it, but Kraken Rum... I think is pretty good.

Seeing the eggnog posts earlier, I'll be brewing some of this next year.

Syl wrote:Seeing the eggnog posts earlier, I'll be brewing some of this next year.

Just don't use Mark Twain bourbon *shudder*

After months of snow (now almost 3 months with not even a handful of days in between were the streets were free) I have had enough. I'm drinking for the summer to come now. Vodka lemon is the weapon of choice (with not too much bitter lemon). It doesn't make the snow go away but it stops me being concerned.

How I failed to see the Sancerre Stonyboy posted above is beyond me. A perfect summer wine. Can't wait for it.

Vader wrote:After months of snow (now almost 3 months with not even a handful of days in between were the streets were free) I have had enough. I'm drinking for the summer to come now. Vodka lemon is the weapon of choice (with not too much bitter lemon). It doesn't make the snow go away but it stops me being concerned.

How I failed to see the Sancerre Stonyboy posted above is beyond me. A perfect summer wine. Can't wait for it.

I feel for you Vader! We had about 3 weeks with it lying and I was sick of it after 3 days!

'vodka lemon' isn't description enough thankyouverymuch! Do you mean lemon flavoured vodka, or vodka+lemonade or what?

As for the Sancerre, it does it for me the whole year. But I see your point.

And you know what? I created a space for my gooseberry bush and I've bloody missed the planting time AGAIN, haven't I?

Vodka with a dash of lemon juice, ice cubes, filled up with a bit of bitter lemon. Not too much lemon. You can use lemon flavored vodka for it of course.

I have invented a drink of fabulousness which I call Summertime lime slime:

One shot of odwalla limeade
One shot of vodka
two shots of calistoga sparkling lime flavored water

serve this with half ice cubes and one lime flavored ice-y. For those of you who don't know, an ice-y is those plastic tubes you find in the freezer section of lime flavor and sugar frozen in a popsicle where you have to rip the end off and squeeze the bottom and you suck on the ice. (REALLY? I can't find a google image to steal to illustrate???)

They are light and refreshing and just as fun if you use cherry ice-y as well. Then I call it a cherry lime rickety. Just keep in mind that they can sneak up on you especially if you are sitting in the sun at a labor day barbecue.

Cameraman Jenn wrote: For those of you who don't know, an ice-y is those plastic tubes you find in the freezer section of lime flavor and sugar frozen in a popsicle where you have to rip the end off and squeeze the bottom and you suck on the ice. (REALLY? I can't find a google image to steal to illustrate???)

Are you talking about Fla-Vor-Ice, Jenn?

Those work too! The west coast has a shorter fatter version but it's all the same thing.

or Otter Pops