mdt Posted December 10, 2009 Share Posted December 10, 2009 Shots of NyQuil®, blah... Link to comment Share on other sites More sharing options...
deangold Posted December 10, 2009 Author Share Posted December 10, 2009 Coffee and its not working! Link to comment Share on other sites More sharing options...
leleboo Posted December 13, 2009 Share Posted December 13, 2009 Amarula cream liqueur. Saw ads for this all over Montreal a year ago and was intrigued, and must thank scottmfleming for the introduction. Link to comment Share on other sites More sharing options...
Nichole Posted December 13, 2009 Share Posted December 13, 2009 Bourbon milk punch. I included a recipe for a frozen version in my post yesterday on The Hill is Home, which got me craving the non-frozen version. It's great before bed - and great at brunch! Link to comment Share on other sites More sharing options...
KMango Posted December 13, 2009 Share Posted December 13, 2009 Juice from half a lemon, a touch of unfiltered apple cider vinegar, diluted significantly with chilled filtered water. (post-running regimen) (refreshing, with lotsa vitamin c + other goodies) Link to comment Share on other sites More sharing options...
qwertyy Posted December 13, 2009 Share Posted December 13, 2009 Bourbon milk punch. I included a recipe for a frozen version in my post yesterday on The Hill is Home, which got me craving the non-frozen version. It's great before bed - and great at brunch! The recipe on The Hill Is Home sounds great--but is the amount of vanilla extract correct? A quarter CUP? Link to comment Share on other sites More sharing options...
Nichole Posted December 14, 2009 Share Posted December 14, 2009 The recipe on The Hill Is Home sounds great--but is the amount of vanilla extract correct? A quarter CUP? Yep! It makes a quart and a half, so in the end 1/4 C of vanilla extract isn't too much! Link to comment Share on other sites More sharing options...
Merry Mary Posted December 14, 2009 Share Posted December 14, 2009 cachaca straight? Link to comment Share on other sites More sharing options...
goodeats Posted December 15, 2009 Share Posted December 15, 2009 Starr Hill Jomo lager + Club Lemon. Really hits the spot. Link to comment Share on other sites More sharing options...
Sthitch Posted December 16, 2009 Share Posted December 16, 2009 2007 Mission la Caminade Cahors Link to comment Share on other sites More sharing options...
leleboo Posted December 16, 2009 Share Posted December 16, 2009 I'm about to start a conference call. So officially: water. (On the side: a Haut-Médoc.) Link to comment Share on other sites More sharing options...
lperry Posted December 17, 2009 Share Posted December 17, 2009 Hot spiced pineapple juice with Barrilitos two star. The pineapple juice was leftover in the fridge, and I added some spices a few days ago. Heated, it is not distinguishable as pineapple - it just tastes nice and fruity in the background. Link to comment Share on other sites More sharing options...
DaRiv18 Posted December 17, 2009 Share Posted December 17, 2009 cachaca straight? Yep! I think it was aged in sherry barrels or sumthin' Link to comment Share on other sites More sharing options...
Sthitch Posted December 17, 2009 Share Posted December 17, 2009 Michel Arnould & fils Brut Reserve Link to comment Share on other sites More sharing options...
deangold Posted December 17, 2009 Author Share Posted December 17, 2009 Murray McDavid Clynelish. Link to comment Share on other sites More sharing options...
DaRiv18 Posted December 18, 2009 Share Posted December 18, 2009 sucking the Kirsch out of some fresh Swiss milk chocolate bars. Link to comment Share on other sites More sharing options...
Heather Posted December 19, 2009 Share Posted December 19, 2009 Hot buttered Gosling's Black Seal rum. Link to comment Share on other sites More sharing options...
Sthitch Posted December 19, 2009 Share Posted December 19, 2009 Penzey's hot chocolate with quite a bit more than a dash of Francelico. Link to comment Share on other sites More sharing options...
collije Posted December 19, 2009 Share Posted December 19, 2009 ... I recommend Rowan Creek Burbon for the latter. May not help with the former if you are going out and about! That's a winner! Rowan's Creek is good stuff. Link to comment Share on other sites More sharing options...
deangold Posted December 19, 2009 Author Share Posted December 19, 2009 I need to talk to Jake P. I have a decidedly defective bottle. It is evaporating! Where is a St Bernard with a barrel of Rowan Creek when you need it. I may have to drink Willets 6 at this rate!! Link to comment Share on other sites More sharing options...
alan7147 Posted December 19, 2009 Share Posted December 19, 2009 Michel Chignard 2007 Fleurie "Les Moriers" 2007. To be followed up by some delicious Château de Castex 15 yr Armagnac from Alchemist. Gordon Wright is the man. Link to comment Share on other sites More sharing options...
bookluvingbabe Posted December 20, 2009 Share Posted December 20, 2009 Planning on hot chocolate, whipped cream and kahulula (sp?) once the little guy is asleep. Link to comment Share on other sites More sharing options...
Pat Posted December 20, 2009 Share Posted December 20, 2009 Oskar Blues Mama's Little Yella Pils I hate the wacky naming thing, but this is pretty good beer. Link to comment Share on other sites More sharing options...
Rovers2000 Posted December 20, 2009 Share Posted December 20, 2009 Sierra/Dogfish Life and Limb (thanks Chris!), followed by some combination of Bells Christmas Ale and Bells Winter White. Link to comment Share on other sites More sharing options...
leleboo Posted December 20, 2009 Share Posted December 20, 2009 Oskar Blues Mama's Little Yella Pils I hate the wacky naming thing, but this is pretty good beer. Do the Stones drink this one? Link to comment Share on other sites More sharing options...
leleboo Posted December 20, 2009 Share Posted December 20, 2009 Oskar Blues Mama's Little Yella Pils I hate the wacky naming thing, but this is pretty good beer. Do the Stones drink this one? Link to comment Share on other sites More sharing options...
Merry Mary Posted December 20, 2009 Share Posted December 20, 2009 Makers, rocks Link to comment Share on other sites More sharing options...
deangold Posted December 20, 2009 Author Share Posted December 20, 2009 Michel Chignard 2007 Fleurie "Les Moriers" 2007. To be followed up by some delicious Château de Castex 15 yr Armagnac from Alchemist. Gordon Wright is the man. The Alchemist Calvados is beyond amazing! And the Port Charlotte is a strong argument against over aging of scotch. It is only 5 years old. Unfortunately a one time thing. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted December 20, 2009 Share Posted December 20, 2009 Just the thing for these chilly nights: an Irish whiskey skin. Using what's around the house: 1 packet Sugar In The Raw, generous curl of lemon zest, 2 oz near-boiling water, 2 oz John Powers gold label. Preheat your glass before assembling and stirring ingredients in that order. Link to comment Share on other sites More sharing options...
edenman Posted December 21, 2009 Share Posted December 21, 2009 Velvet Glove. I'm going to be nursing this bottle for as long as possible. Link to comment Share on other sites More sharing options...
Scooter Posted December 21, 2009 Share Posted December 21, 2009 Hot cocoa, Neisson Rhum Agricole Eleve' Sous Bois, Saffron King Black Cardamom Tincture, Whipped Cream, Grated Nutmeg. Oh and keep the Rhum close by to dilute as needed... ;-) Link to comment Share on other sites More sharing options...
KMango Posted December 21, 2009 Share Posted December 21, 2009 Naivetea Lychee Oolong Like liquid, sun-drenched, soft fruit flowers... And again, right now. Complements the snow somehow. Perhaps I am confusing lychee with edelweiss... Link to comment Share on other sites More sharing options...
durwoodx Posted December 22, 2009 Share Posted December 22, 2009 2008 The Boxer by Mollydooker. So juicy. Mark Slater is a wine Ninja. Link to comment Share on other sites More sharing options...
Xochitl10 Posted December 22, 2009 Share Posted December 22, 2009 I need to talk to Jake P. I have a decidedly defective bottle. It is evaporating! Where is a St Bernard with a barrel of Rowan Creek when you need it. I may have to drink Willets 6 at this rate!! Methinks the angels take a bit more than their share from the whiskies. Of all our still-full miniature liquor bottle tree ornaments, the bottles of Johnnie Walker Black and Red were decidedly emptier than all the others. Link to comment Share on other sites More sharing options...
durwoodx Posted December 24, 2009 Share Posted December 24, 2009 2 Turtle Doves (Belgian style dark ale brewed with cocoa nibs and toasted pecans) from The Bruery. I am really starting to dig them a LOT. Link to comment Share on other sites More sharing options...
durwoodx Posted December 24, 2009 Share Posted December 24, 2009 2 Turtle Doves (Belgian style dark ale brewed with cocoa nibs and toasted pecans) from The Bruery. I am really starting to dig them a LOT. I take it back. This one is NOT doing it for me. Pretty harsh aftertaste. Maybe it will get better with age but hard to tell. I will stick with their Saison Rue. Link to comment Share on other sites More sharing options...
DonRocks Posted December 28, 2009 Share Posted December 28, 2009 There's just something (*) about sipping a Chimay <<Première>> at 4:24 AM, just having finished adding new members after a rough week with the MacBook. (*) cool, odd, "off," weird, fun, guilt-inducing, shameful, devil-may-care, as you wish They say that insomnia is a common plague among some of history's greatest minds; there's also a mathematical concept that any tautology can be debunked by one counterexample. I'm here to say that I am that counterexample. Not minding it so much right now. Link to comment Share on other sites More sharing options...
WWMeade Posted December 29, 2009 Share Posted December 29, 2009 Drinking over the last few days -- 1971 JJ Prum Graacher Himmelreich Beerenauslese (lemon...lime...lemon custard...key lime pie and, later, bright green apple) 1978 Ridge Calif. Zinfandel Late Harvest 10.5% Residual Sugar half bottle (essence of blackberries; licquer like but not heavy) 1998 Grand Corbin Despagne 1993 Bacharacher Wolfshohle Riesling Spatlese - Ratzenberger Link to comment Share on other sites More sharing options...
DonRocks Posted December 29, 2009 Share Posted December 29, 2009 1971 JJ Prum Graacher Himmelreich Beerenauslese (lemon...lime...lemon custard...key lime pie and, later, bright green apple) That should have been awesome. I recently had a 1971 Schloss Eltz BA that I bought from David Schildknecht back in his Pearson's days. While amber in color (and I'll bet your Prum was not this dark), it was still fresh as a daisy. Link to comment Share on other sites More sharing options...
monavano Posted December 29, 2009 Share Posted December 29, 2009 I was looking for this topic yesterday morning, but couldn't find it. Anyhoo, I was enjoying a glass of Toigo's Birth of Pain Bloody Mary mix (sans vodka) with a squeeze of lime and a stalk of celery. Awesome. Hot. Heat. A great way to start the day, and with a bit of vodka, a great way to start the weekend. Link to comment Share on other sites More sharing options...
WWMeade Posted December 29, 2009 Share Posted December 29, 2009 That should have been awesome. I recently had a 1971 Schloss Eltz BA that I bought from David Schildknecht back in his Pearson's days. While amber in color (and I'll bet your Prum was not this dark), it was still fresh as a daisy. It was a lovely mahogany. When David S left, Pearson's had an astonishing sell off - all their German wines at 50%, which I didn't believe until I got to the store to find myself with others on a snowy evening rummaging in the dusty upstairs bins through a treasure trove of BAs and TBAs. David had offered to swap some of those for a wine I had - a 1964 Von Simmern Rauentheler Herberg TBA. I believe this vineyard was merged into Baiken under the 1971 German changes. The 1964 we had - with some trepidation as to age - about two years ago. We are forever indebted to anonymous grape pickers harvesting grapes in the deep fall/winter of 1963 who created the thing of beauty we enjoyed in 2007. Sometime soon: 1959 Steinberger TBA (color is said to be dark bordering on black). Link to comment Share on other sites More sharing options...
Cornbread Posted January 24, 2010 Share Posted January 24, 2010 Enjoying a Pork Slap Ale and watching the game, good times! Link to comment Share on other sites More sharing options...
Sthitch Posted January 27, 2010 Share Posted January 27, 2010 2001 Cuvee du Vatican Chateauneuf-du-Pape Link to comment Share on other sites More sharing options...
lperry Posted February 1, 2010 Share Posted February 1, 2010 A sidecar. Last night, a bag of Florida Valencia oranges and a song on the radio led to tequila sunrises. I don't know that I'll make one again, but it was fun to get the grenadine to sink properly. Link to comment Share on other sites More sharing options...
DanCole42 Posted February 5, 2010 Share Posted February 5, 2010 Hot chocolate with shitty tequila and cinnamon Link to comment Share on other sites More sharing options...
leleboo Posted February 7, 2010 Share Posted February 7, 2010 Coffee that evokes every sense memory of Paris. Link to comment Share on other sites More sharing options...
LowellR Posted February 18, 2010 Share Posted February 18, 2010 50 degrees - not so much what I'm drinking, but the temperature at which I'm drinking it. For a while, I've tried to drink my red wines a bit cooler than mid-Atlantic room temperature and my white wines a fair amount warmer than fridge temperature (I used to fridge them for a couple of hours before drinking if they had previously been at room temperature or took them out of the fridge some time before drinking if that's where they'd been). I recently got a second fridge/freezer, in part for the freezer space and in part to make a sort-of-wine-fridge. Turned up to its warmest, the fridge is right around 50 degrees, which cuts down on the need for my pre-wine drinking hijinks. None of this really bears mention, except for one thing - I had some extra space in the fridge (mainly on the door), so I threw in some beers, figuring (1) the darker and heavier ones would be fun to try at that temperature and (2) it would give me a head start on chilling the lighter ones I didnt otherwise have room for in my regular fridge. The really surprising thing is that I seem to like almost all of my beers at this warmer temperature. The darker ones are richer and fuller and even the light, hoppy ones have a much more interesting flavor profile theyre deeper and more complex and the hops are a less dominating part of the overall taste. Admittedly, I haven't needed a really cold I-just-mowed-the-lawn-beer yet - I got the fridge is November - but for most everything else, I'm definitely sticking with not-as-cold. Who knew? Link to comment Share on other sites More sharing options...
zoramargolis Posted February 18, 2010 Share Posted February 18, 2010 I recently got a second fridge/freezer, in part for the freezer space and in part to make a sort-of-wine-fridge. Turned up to its warmest, the fridge is right around 50 degrees, which cuts down on the need for my pre-wine drinking hijinks. None of this really bears mention, except for one thing - If the humidity is kept at about 75%, IIRC, you can also use your fridge as a cheese cave. The biggest impediment to home cheesemaking--anything beyond fresh cheese, like ricotta, mozzarella and chevre--is curing space at the right temp and humidity level. Your beer/wine fridge sounds perfect. Link to comment Share on other sites More sharing options...
deangold Posted February 18, 2010 Author Share Posted February 18, 2010 Be sure to keep good track of what you have as the temps you are storing the wines at will be an ideal atmosphere for mold to develop. Nothng like having no idea of whats int he bottle because the label is back with mold. Link to comment Share on other sites More sharing options...
LowellR Posted February 19, 2010 Share Posted February 19, 2010 If the humidity is kept at about 75%, IIRC, you can also use your fridge as a cheese cave. The biggest impediment to home cheesemaking--anything beyond fresh cheese, like ricotta, mozzarella and chevre--is curing space at the right temp and humidity level. Your beer/wine fridge sounds perfect. That's a great idea, but do you have any idea of how I can get the humidity that high? I've put a bowl of water in the fridge, but that only gets me to about 25%. It would seem I'd need some sort of misting-type device to get up that high. . . Be sure to keep good track of what you have as the temps you are storing the wines at will be an ideal atmosphere for mold to develop. Nothng like having no idea of whats int he bottle because the label is back with mold. Good point; thanks. Link to comment Share on other sites More sharing options...
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