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thickasabrick

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Everything posted by thickasabrick

  1. So last night, at my favourite restaurant, I ordered a plate of clams with spicy tomato sauce. Lo and behold, for a couple extra bucks, the bartender takes the leftover spicy tomato/clam sauce and mixes it with vodka and ice. Voila! The best Caesar I have ever had. Fresh, all natural, and cheap as dirt. I don't want to ask for the recipe, but I'm gonna try to make it tomorrow night. I suggest this to everyone!
  2. It's Chrismas Eve here and I'm eating some home-cooked ginger duck and drinking some Orval ale. Merry Christmas to y'all.
  3. Last night I had a Rochefort 6, a Delerium Christmas, and a Chimay White. Followed that with a glass of Laphroaig 16 Single Cask (cask strength). I believe I had a Rusty Nail as a nightcap later on. The Delerium Christmas was good, but I think I prefer the Tremens offering. And now today I am drinking lemonade because I have a headache.
  4. Tonight I had some locally brewed lager while watching Manchester United play Manchester City. Now I'm at home and just finishing a small glass of Highland Park 18. It's 2:30 am. Where does the time go? Hehe thank god I work in the evenings. Also, the only place in town (possibly the country) that sold real absinthe appears to have stopped stocking it. It was Maison La Fontaine. I don't understand why liquor stores here can stock ten different brands of $60 Czechsinth, but not a single bottle of good absinthe. Maybe someone can explain that for me. I think there's potential for a big market in Taiwan because Taiwanese enjoy the taste of anise, but no one has had the chance to taste good absinthe.
  5. I don't think I've tried anything aged in portwood, nor any whisky over 18 years old. Sounds delicious. Scotch is pretty cheap in Taiwan (compared to Canada, at least), so I'm stockpiling bottles to take back home. The Highland Park 18 is about $50 bucks in Taiwan, and I've seen it in Canada for $150.
  6. Ardbeg Uigeadail is probably my favourite Scotch right now. Close behind is Laphroiag Quarter Cask. Both the Uigeadail and the Quarter Cask are more "casky" than the regular 10 year offerings. Other favourites of mine are Talisker Distiller's Edition, Lagavulin 16, and Highland Park 18. Both are smoky but well aged. I think the Talisker DE, Ardbeg Uigeadail, and Highland Park 18 all use sherry casks, which I seem to enjoy. I might have to try the Lagavulin Distiller's Edition sometime.
  7. Coconut milk, lime juice, and rum. I tried this same drink but with gin last night. I thought the gin would offer a floral dimension, but it's a million times better with rum.
  8. A mix of coconut milk and lime juice on ice. After work I may try this combo with some booze. Rum? Gin? Absinthe?
  9. Hey thanks Songcatcher. I'll look out for that. I don't know if these are aphids or whiteflies, but spraying the leaves with dishsoap seemed to help. I'm drinking equal parts gin, campari, and grapefruit juice, topped with soda.
  10. Good luck to anyone riding out the storm! I'm drinking some freshly squeezed lemonade, and trying to keep these little white flies and their eggs off my basil and mint plants. Any suggestions?
  11. This young man definitely deserves a break in life. Good luck to him!!
  12. I tried making some clam and ginger soup, but something was missing. Maybe more stock, more oil, and/or more salt. I followed it with a glass of Orval ale alongside some Ardbeg Scotch. Good pair. Much better than the soup. That was followed by some Highland Park 12 and a few rounds of Bob Dylan songs with my housemate.
  13. It's morning now, but last night I was sipping on some Mezcal. Everyone kept commenting on how smokey it was. I didn't get the faintest hint of smoke, but maybe I've been ruined by a cabinet full of Islay Scotch. I thought it smelled/tasted of salty cheese (in a good way).
  14. My housemate has a ladyfriend over; she wanted beer. All we had in the fridge was my 700 ml bottle of Chimay. So I'm enjoying a delicious goblet of Belgian ale, while she enjoys her glass in the other room. I have an excuse to drink my "special occasion beer". She's tasting Belgian ale for the first time, and my housemate is likely getting laid. Everyone wins.
  15. Haha you're telling me that Bairnsfather has tasted pre-ban, but he still continues to produce that cheap, foul tasting "absinth"? How does he sleep at night?
  16. Heh. Here's a cocktail that's bound to get no respect: 2 ounces Jagermeister 2 ounces Cherry Coke 3 dashes Angostura bitters Juice of one lemon Stir the Jag, bitters, and lemon juice over ice, then top off with Cherry Coke and gently stir. I think it tastes pretty good.
  17. I'm sipping some Johnny Walker black with a splash of Amaretto DiSaronno.
  18. Are those the ones with sherry in them? I recall always reading about them, but they have an ingredient I never carry. I suppose I could visit drinkboys site. I'm on my ___th glass of Highland Park 12. It's ridiculously polite, without being overly casky like the 18 year. For 30 bucks a bottle, this can be a regular sipper for me.
  19. i drank various beers and whiskies, and laughed at MSN's homepage news title "The UN, China, & Morning After Pill".
  20. I'm drinking some ginger ale with Angostura bitters, and bemoaning the lack of soda water for the drink I want.
  21. Yes I believe it's my creation. It's quite refreshing, and helped me through the summertime without A/C. Right now, I'm drinking sparkling lemonade with Angostura bitters. Also refreshing.
  22. I use La Maison Fontaine absinthe and Hendrick's gin - both are very "soft" tasting. If you are using stronger absinthe/gin, I'd maybe use a little less. But you can't go wrong with a Negroni either.
  23. Chrysanthemum tea? My go-to absinthe cocktail: 1 part absinthe 1 part (Hendrick's) gin two dashes Angostura bitters two dashes Benedictine 1 splash lemon juice 6 parts ice water garnish with basil leaves
  24. I used to keep my cooking spices, wine, and vinegar near my stove. One day I grabbed the cooking wine and the bottle was hot. Probably not good. I'm having some La Maison Fontaine with a bit of lime and basil.
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