Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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I will do dude, if I don’t get arrested for bringing Cuban contraband into the States
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Navy grog. Because it be tiki season, matey.
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I'll have some in the pink sippie cup please
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I'd have made you for more of a green dino sippie cup man myself, but hey, to each his own.
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Kaiteur Swizzle (Smugglers Cove recipe)
1/2 oz maple syrup
1/2 oz falernum
3/4 oz lime
2 oz nice aged rum (should be drinkable on its own, I use el dorado 15)
2 dashes Angostura
Stir all with iceIf you don’t think you know how to mix drinks or have a picky guest in the summer this is the drink to make. It’s dead simple, balanced and delicious. You can also pre-batch everything but the lime in advance, halve and juice a full lime into a glass filled with ice and top with the mix, and your guests will think you’re a sorcerer for producing this drink of such quality in 30 seconds.
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Mai Tai #tikiflex -
I showed the previous drink recipe to my favorite bar tender and they don't have any of that stuff there.
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I'm pretty sure Angostura bitters just materialize if there's ever a bar that somehow doesn't already have a bottle. I've been using mine liberally for at least 3 years, and I'm 90% sure that if it ever did actually run dry (which I'm not sure can happen), that I could swish some grain alcohol around the bottle and get another year out of it. My working theory is that the bottle has that oversized label because the bottle IS the bitters, and it just pulls moisture out of the air for the life of the user.
I can see not having maple syrup. I think simple syrup or honey syrup would do just fine in this drink. No citrus? Not going to be able to do too many cocktails without that…
I find it funny that you specified a "drinkable rum" and they were like: "Nope!" It's actually pretty typical, though. Bars have expanded their whiskey options of late, but rum got caught up in the "clearification" of spirits in the '90s and hasn't really returned to the bar scene properly en masse (this is actually why Bacardi is the most popular rum brand, they just so happened to already be making a rum in line with 90's tastes). As far as what a standard bar might have... you might be able to get away with Bacardi Anejo, something from Appleton would be better. Mount Gay standard is ok, Black Barrel is very solid. I've seen Diplomatico at some bars, and that could work. I'd stay away from anything labeled "blackstrap" like Cruzan, it's not bad per se but would dominate with molasses. Spiced or worse...coconut rum, is right out.
"Velvet" Falernum is a tiki staple. It's a cordial made out of lime, ginger, and cloves. Anyone I tell that to says: "that sounds pretty delicious, why haven't I heard of this?" No idea why it's named like something you'd find on a biology exam. John D Taylor's is probably most popular, it's the only one I've ever tried and I've never felt the need to branch out. Maggie's Farm is a U.S. distillery that makes one as well.
Tiki is kind of...a thing. Bars either go full tiki or they don't really F with it (in my experience).
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Last night: a few too many Hana Revivers. That bottle of Wray & Neph. Overproof was unopened…
Drink is:
2oz Jamaican white overproof
1oz lemon juice
1oz passion fruit syrup (1:1 passion fruit purée:simple syrup)
1 bar spoon maraschino
1/2 bar spoon li hing powder
Shake all w/ice dump whole shaker into pint glass, top with 2oz seltzer -
I was once in Jamaica an I was drinking a drink called A Jamaican Kiss,which is Wray And Nephews Overproof, Tia Maria and cream and ice,put in a blender and served like smoothie. My girlfriend kept going to the bar to get them for me,because I was pretty drunk. The bartender couldn’t believe she was still standing so he kept making them stronger. I was pretty sick/hungover the next day,but they had the right things in Jamaica to help you feel better. Seeing the Wray and Nephews brought back the memories.
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Ha awesome story. W&N overproof is sneaky for sure.
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Yikes, that brings back high school memories…
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100% selected grains. No accidentally used grains in that bottle. No grains that were surreptitiously added to the batch without the distiller’s consent.
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Yikes, that brings back high school memories…
I don't plan on drinking it unless things get really bad. But I am working in (Longview) Texass and they have it here. They don't sell Everclear in Pennsylvania, afaik.
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Hey! I have family in Longview!! Haha
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I'm working at the Martin Lake power plant.
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There's not much to do in Longview other than drink. I worked there for about six months. It was a long six months.
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Home made Vodka — using the “First Aid” shot glass makes sense with this stuff.
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Prosecco w/ a wedge for her, Campari Spritz for me.
Let the better half’s b-day weekend begin..
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