"I tried every drug in the category of X and survived to tell it (for now)" is a hackernews topic?
Who did all kinds of cocaine and cannabis and wants to share that? Those seem to be safer than alcohol.
I drank every cocktail
151–160 of 229 posts
Re: I drank every cocktail
#152Earlier quoted context omitted.
It is a state owned monopoly, whose purpose is to address the actual problem of too high alcohol consumption, and not necessarily to make profit. I'm sure not everyone likes it though. https://en.wikipedia.org/wiki/Vinmonopolet
If it's anything like Sweden they have coddled reactionaries that are incapable of even the slightest planning and hence are constantly whining about the monopoly not being open at night or some weekend when they get a sudden urge to get drunk. For someone who drinks moderately and enjoys variety and access to obscure alcohol products it's likely a very good deal, as it is in Sweden. If I want a single bottle of leba…
I mean give the reactionaries a little credit. The systembolaget by my house closes at 1500 on Saturdays. Come on.
It is a really reasonable deal to buy from there though often. Selection is pretty good and the taxes on beer and wine are less and as a result due to the flat markup you can get really good deals on fine wines and the like.
Re: I drank every cocktail
#153"I tried every drug in the category of X and survived to tell it (for now)" is a hackernews topic? Who did all kinds of cocaine and cannabis and wants to share that? Those seem to be safer than alcohol.
There was another article about quality ice (for cocktails) on the front page very recently. It could be shadow marketing, it could be the temperatures... But it's likely a bit of both.
Re: I drank every cocktail
#154Earlier quoted context omitted.
Hehe. But where I'm from (Norway) it's only allowed to serve drinks with 40 cl (edit, I meant 4 cl heh) of liquor (with exceptions for international recognized cocktails). So if you were to get less ice you wouldn't get anything more for your money anyways. Except more soda water and a diluted taste.
40ml is a decent double tot. I would not want more than that in a single drink anyway. Especially if its a strong liquor!
In Australia, a nip of alcohol (spirits) is 30ml - so anything involving more than one ingredient is generally multiples of that.
Re: I drank every cocktail
#155Earlier quoted context omitted.
On vodka: Sobieski is not a good brand and "Luksusowa" is fine, but it's made of potatoes. Personally, I strongly prefer vodkas made of wheat, they tend to be smoother and sit better (and the hangover is anegdotically less of a problem). Also, people who think vodka quality doesn't matter clearly never drank a lot of vodka.
Recommend some good brands, you have your opportunity here.
Personally I found Krepkaya the best I have ever tasted. Unfortunately very hard to find in my country these days
Re: I drank every cocktail
#156Missing the dictator. A bloody marry in a soup coup, with a brainshaped bannana vodka jelloshot in the middle. Decorated with dark chocolate pistols, dark choclate toy soldiers and a stenciled sugarlines looking like cocaine maps on the rim. Would that (a redecorated bloody mary ) get in the list?
No, the IBA list is weirdly specific -- stuff also periodically rotates in and out of that list -- a few get added and removed every year. Using the IBA list as the definition of "every cocktail" is really strange.
Re: I drank every cocktail
#157I was both a) delighted and b) disappointed to discover, in my late 40's, the negroni, at a hotel in Brisbane Australia - because a) it became my favourite cocktail, and b) I'd somehow never had one before.
It's not, at first glance, a complex drink - but has somehow become surprisingly popular the past few years.
Experimenting with variations on the original brand-name elements is doubtless a big part of the fun - Campari is a very sweet bitters, and Rosso Antico is a competent but not spectacular vermouth. The third component is gin, of course.
Here in Australia there's some delightful local options for each of those three ingredients.
(Switching out the bitters for Fernet-Branca turns it from a Negroni into a Hanky Panky -- which is worth knowing about, but perhaps not worth the experience of drinking.)
TFA mentions in passing a 'rusty nail' which is even simpler - barely worth the moniker of cocktail - a blend of whisky and Drambuie (itself a blend of whisky and honey, herbs, spices).
I recall my first fondly, even if my liver does not -- a generous pour, foisted into my hands by the spitting image of John Cleese (along with his partner - an American version of Patsy-from-ab-fab) at a bed and breakfast, somewhere near Loch Ness, and sometime towards the end of the last century.
Re: I drank every cocktail
#158Earlier quoted context omitted.
Writer of the post here, really appreciate this! When I was really little I did say I wanted to be a food critic when I grew up...
Hi! I wondered why the Gin Basil Smash is in the column with rare, specialized ingredients? Sounds pretty basic to me, especially compared with the other cocktails in the list.
Purely because basil, in my experience, in the US, is not commonly stocked at bars (this might change as the gin basil smash grows in popularity). I had to go out of my way to find a bar with a gin basil smash on its menu, because the few I tried didn't have basil on hand.
Re: I drank every cocktail
#159For those that are getting into cocktails, by far the best piece of advice I can give is: know when the quality of ingredients matter and when they don’t. If it’s a very sugary/salty drink, or people are smoking, or already drunk, most people won’t care, but for a lot of cocktails the ingredients make a massive difference. The best bang for your buck is Carpano Antica, a sweet vermouth with real complexity to it; the…
I like to doctor bad sweet vermouths with a barspoon of Cynar. Goes a long way to add the missing complexity, and if you're sparing enough even a Cynar hater won't mind it.
Re: I drank every cocktail
#160my favorite cocktail these days is the bijou, which you can think of as a negroni with green chartreuse instead of campari, and with orange bitters—you wouldn't think chartreuse and italian vermouth would make a good drink but it's fantastic bonus if garnished with a green olive
Finding Chartreuse is harder than it used to be. The monks decided to reduce production.