Posted on 03/16/2011 7:19:03 PM PDT by Bean Counter
Whipped into a meringue?
Used to frequent a bar that had ‘upside down margarita’s’ where the customer leans backwards over the bar and the ingredients are poured directly into the mouth. Most customers remember to close their mouths before standing upright and mixing the drink.
I rather like pisco sour without the egg white. Will try it with next time.
my daughter loves pickle juice martinis. Just kosher dill pickle juice and vodka. I think they are foul.
Wow!
I had a bunch of dried peppers given to me because I love hot and spicy food...I never knew what kind of peppers they were, but they were only moderately hot. I used to walk by where I hung them, break one off and just eat it. Delicious.
One night, I broke one off and began munching it down. This one was a bit hotter, but not too bad. I took another bite, and it was hotter still. Before I got to the trashcan, I was hyperventilating and having trouble breathing. My face was beet red, and I had sweat pouring off of my scalp and down my face.
I thought: I am going to die. All alone, because I ate a pepper. I pulled out milk and chugged some down, no relief. I stuck ice cubes in my mouth, nothing. It seemed to go on forever.
All I could think was someone must have stuck that in there as a prank. It was scary.
I have a friend who has rules, and one of them is:
“Never let anyone pour booze directly into your mouth.”
Sweaty Mexican Yeast Infection:
It’s been awhile but I believe it’s 1 part Tequila, 1 part 151, 1 part something equally as vile (can’t remember), a dash of Tabasco served with mayonnaise around the rim of the glass.
Ice tea with ginger ale...or Hawaiian punch with Sprite...
....yea, I know. I’ll head back to the kid’s table. I just wanted to see what was going on in the smoke filled room.
I thought it was unusual. Grapefruit juice and Vodka. Addictive.
Hop, Skip and Go Naked
Two wedges each of lime and Lemon squeezed into a large pilsner glass with one wedge of each left I’m the glass. One shot of Gin. Bring the glass to two-thirds full with crushed ice, stir, and then fill to brim with draft beer.
Better than you would imagine and when served to small groups of mixed company the name will need no explanation.
Freezer cold Ice 101 and Cinnamon Schnapps
3/4 shot of 101 topped off with the Cinnamon.
Nice cool sipin' on a hot evening.
1/2 glass beer, 1/2 glass fresh buttermilk. Mix thoroughly and serve warm.
The goal is to keep it down. The problem isn’t the taste; it’s the consistency.
A Makers Mark Old Fashioned with both angastora and orange bitters.
Saurian Brandy recipe
1/4 cup grated orange rind
1 pint 100 proof vodka
1 cup sugar
2/3 cup grade A maple syrup
Put orange rind in a half-pint jar with 1/4 cup vodka. Seal it and
shake occasionally. Let it steep overnight.
—
Pour sugar and 1 2/3 cups vodka into a 28 ounce bottle. Seal it and
shake until all the sugar is dissolved, then add the maple syrup.
—
Filter the orange extract through a fine handkerchief or coffee filter
until it becomes clear.
—
Add a tablespoon of the final extract to the vodka syrup mixture and
mix well. If your orange peels are much more or less aromatic than
average, adjust the quantity so that you have enough to hide the
maple flavor, without having enough to make the liqueur bitter or
recognizably orange flavored.
**********************************
Romulan Ale recipe
375 ml Bacardi 151 rum
375 ml Everclear alcohol
375 ml Blue Curacao liqueur
Combine ingredients in a (just over) one-liter bottle. Chill in freezer
for two hours. Serve in shot glasses. Makes your ears pointy.
Could have been a flaming Dr. Pepper. I had a few of those in New Orleans. I believe it was rum, triple sec and topped with everclear which you light on fire. Interesting night.
Devil Drink (Aztec Sacrifice) (non-alcoholic)
6 ounces unsweetened baking chocolate
6 teaspoons vanilla
4 cup boiling water
ground chili pepper to taste
Grate the unsweetened chocolate into a
bowl and cover it with a little of the
boiling water. Mash the mixture into a
paste. Add the rest of the water and
vanilla and mix. When cool, beat with
an electric mixer until frothy. Add the
chili pepper to liven up the drink.
The chocolate will not totally dissolve
and will have a grittiness to it.
If you are extra macho, use 70%+
cocoa chocolate.
Hubby and I went out over the weekend and he ordered a basil martini. It was amazing. They used a citrus vodka - lots of muddled basil and a few other things. I need the recipe! Here is what a local publication had to say about it:
At Charlie Palmer, inside Grand Sierra Resort, Barry Rockburn muddles basil leaves with simple syrup and vodka in the Basil Martini. The earthiness of the herb creates the depth while the sugar brings you back up for air and back to the bar for another round.
Alaskan Polar Bear Heater
Two shots of vodka, a little rum, some bitters, a smidgen of vinegar, a shot of vermouth, a shot of gin, a shot of scotch, a little brandy, a lemon peel, orange peel, cherry, some more scotch. Mix it nice and pour it into a tall glass.
You know you want one.
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