> Incidentally, my 24th birthday was quickly approaching What would have been hilarious is if he had said "my 14th birthday was quickly approaching" at this point in the post
This would've made me R-O-F-L.
I drank every cocktail
31–40 of 229 posts
Re: I drank every cocktail
#32Such a fun and entertaining read. I'd never suggest someone give up a software career to become a food writer, but I'd love to read more of OP's writing as he pursues these goals.
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...
Re: I drank every cocktail
#33> I have more than a drink or two in one night I'm curious the opinion of those here on this. Are you able to be classified as "having a problem with alcohol" if you "only have 2 drinks a night" a lot?
I think you cropped out the important part of the quote: > It’s rare that I have more than a drink or two in one night. I don't drink that often any more, but 2-3 drinks in a night, done occasionally is not a problem. I've had weeks where I drink a beer (or two!) every night, and also don't struggle with any alcohol problems. 2 drinks every single night? Leaning that way - and not great for you just from a health/cal…
I always wonder why people would make such obvious selective edits that completely change the meaning of a sentence and quote it as if it was what the author intended.
Do they not think people will notice? Or do they not notice that they've even done it?
Re: I drank every cocktail
#34Earlier quoted context omitted.
I'm out of chartreuse. Think it'll work with absinthe?
Chartreuse doesn't really have any good substitutes that I can think of, it's got a very distinct flavour that's nothing like absinthe (I like to lovingly describe it as lawn steeped in everclear). Still make the drink with absinthe and see how it goes though - it'll taste totally different but it might still be good, and the ABV and (lack of) sweetness of chartreuse and absinthe are at least fairly close.
Genepy is the best substitute. But now that the monks aren't making as much, other subs have popped up.
But definitely not absinthe.
Re: I drank every cocktail
#35For 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…
Do you have a ranked list of items that pay off to spend a bit more versus doesn’t matter?
Re: I drank every cocktail
#36Did you, though? Many great cocktails (including ones on the IBA list) are really show cases of a very specific liqueur or spirit... and when that product dies, you may have something similar, or something inspired by, or something attempting to recreate... but you haven't had the classic cocktail. For example, unless you stir up a new-old-stock bottle of Kina Lillet (and its flavor has held up over time), I'd argue…
I get the downvotes, kind of omitting his qualification in the very first sentence.
but if this really interests you it seems like an obvious opportunity for something like “the 102 impossible drinks” or something. figure out the DIY recipes and go to YT
Re: I drank every cocktail
#37Did you, though? Many great cocktails (including ones on the IBA list) are really show cases of a very specific liqueur or spirit... and when that product dies, you may have something similar, or something inspired by, or something attempting to recreate... but you haven't had the classic cocktail. For example, unless you stir up a new-old-stock bottle of Kina Lillet (and its flavor has held up over time), I'd argue…
Lillet Blanc is supposed to be the closest you can get. But admittedly, it is likely different. I would bet there are some DIY infusions out there which nail it though.
I think most would consider Cocchi Americano much closer than Lillet Blanc -- modern Lillet has basically no bitterness. But that's rather the point, and at some level, the challenge -- a cocktail is designed around and balanced around its ingredients, so when you change one, you have to rebalance it. For a showcase cocktail like a Vesper, I'd consider that a new cocktail -- in the same way that an Aperol Negroni is not a Negroni. And when making a non-showcase cocktail with spirits called out by family, your job is to balance around the selected ingredients. A Woodford + Carpano Antica Manhattan is not going to optimize at the same ratio as a Basil Haden + Dolin Rouge Manhattan, for example.
Re: I drank every cocktail
#38> First semester that year, I took a Beverage Management class, which was ostensibly about managing bars, but it was no secret that everyone took it because of its tasting component. Is this breadth of topics common for the American higher educational system or did the author go to a special university?
The University of Illinois at Urbana-Champaign is something of a "special" university...
Re: I drank every cocktail
#39So, looks like you narrowed down your favorite to either the Porto Flip or the Rabo de Galo. If you had to pick one, which would you say is your favorite?
They're so different and hard to compare, but considering I've had three rabo de galos now and loved them every time, I'm leaning in that direction
Re: I drank every cocktail
#40> First semester that year, I took a Beverage Management class, which was ostensibly about managing bars, but it was no secret that everyone took it because of its tasting component. Is this breadth of topics common for the American higher educational system or did the author go to a special university?
At the very largest universities there is a really really wide variety of programs and courses. For example here's a course catalog where a search for 'intro' returns 3500 different courses.
https://classes.osu.edu/#/?q=intro&client=class-search-ui&ca...
You can see the variety, from "Introduction to the Army and Critical Thinking" to "Introductory Meat Science"
This breadth is typical of the very largest universities in the U.S.