Posted by: nacho
« on: July 16, 2013, 10:55:55 AM »I'm celebrating it anyway, even though it's an American holiday.
With cultural origins in pagan Ireland.
And the rest of Celtic Europe, and with ancient Roman influences.
And the rest of Celtic Europe, and with ancient Roman influences.
Posted by: monkey!
« on: July 16, 2013, 10:49:58 AM »I'm celebrating it anyway, even though it's an American holiday.
With cultural origins in pagan Ireland.
Posted by: nacho
« on: July 09, 2013, 02:53:42 PM »I'm celebrating it anyway, even though it's an American holiday.
It's an international holiday that's celebrated in a very particular (read: highly commercialized) way in America. Like Christmas!
Posted by: RottingCorpse
« on: July 09, 2013, 01:03:55 PM »I'm celebrating it anyway, even though it's an American holiday.
Posted by: nacho
« on: July 09, 2013, 12:50:51 PM »Oh yes... But you'll be in Prague!
Posted by: RottingCorpse
« on: July 09, 2013, 12:17:14 PM »For our next Halloween party...
http://cocktailvultures.com/2013/07/09/creature-from-the-black-lagoon/
http://cocktailvultures.com/2013/07/09/creature-from-the-black-lagoon/
Posted by: RottingCorpse
« on: March 23, 2012, 09:50:44 PM »I'm interested to hear how this turns out.
Posted by: nacho
« on: March 23, 2012, 04:30:00 PM »I'm going to perfect this drink for my dinner:Quotea phenomenal drink created by Shawn Michael Phipps at Swizzle Stick Bar. It includes Vodka, Domaine de Canton Ginger Liqueur, Simple Syrup, Lemon/Lime juice, Fee Brothers Rhubarb Bitters, cilantro leaves, and is rimmed with sugar and cayenne pepper.
It’s an incredible drink. Sweet & Spicy! Think of it as a margarita on steroids. Swizzle Stick is located in the Loews Hotel on Poydras, one of the pet-friendly hotels in the CBD, about a block from the French Quarter.
Cass can go try it from the horse's mouth, so to speak.
I ordered the bitters today, and am hunting down the ginger stuff. Then some judicious sampling over the next month...
Okay...finally tracked down the ginger liquor. The mundane stuff I'll get tomorrow morning... And this weekend will be spent experimenting!
Posted by: nacho
« on: February 14, 2012, 08:04:37 PM »I'm going to perfect this drink for my dinner:
Cass can go try it from the horse's mouth, so to speak.
I ordered the bitters today, and am hunting down the ginger stuff. Then some judicious sampling over the next month...
Quote
a phenomenal drink created by Shawn Michael Phipps at Swizzle Stick Bar. It includes Vodka, Domaine de Canton Ginger Liqueur, Simple Syrup, Lemon/Lime juice, Fee Brothers Rhubarb Bitters, cilantro leaves, and is rimmed with sugar and cayenne pepper.
It’s an incredible drink. Sweet & Spicy! Think of it as a margarita on steroids. Swizzle Stick is located in the Loews Hotel on Poydras, one of the pet-friendly hotels in the CBD, about a block from the French Quarter.
Cass can go try it from the horse's mouth, so to speak.
I ordered the bitters today, and am hunting down the ginger stuff. Then some judicious sampling over the next month...
Posted by: nacho
« on: March 06, 2011, 07:41:29 PM »I have all this leftover port from the last dinner party and I hate port! But then I stumbled across this recipe:
http://www.thekitchn.com/thekitchn/black-cup-like-a-pimms-but-with-port-straight-up-cocktails-and-spirits-140727
On a lark, I tried it (with half an ounce of vodka, just because I play Nacho Sasha on TV). It fucking rocks! I'm on, like, the fifth one. My teeth are blue and my blood sugar level is 100,000, but, man, it's great!
http://www.thekitchn.com/thekitchn/black-cup-like-a-pimms-but-with-port-straight-up-cocktails-and-spirits-140727
On a lark, I tried it (with half an ounce of vodka, just because I play Nacho Sasha on TV). It fucking rocks! I'm on, like, the fifth one. My teeth are blue and my blood sugar level is 100,000, but, man, it's great!
Posted by: nacho
« on: November 16, 2010, 10:41:47 PM »So I'm reading about weirdo mixed drink recipes, and I stumble across people talking about using liquid nitrogen to instantly turn the drinks into slushies. So you put all the stuff into a bowl, then you pour in the liquid nitrogen and quickly stir it up, and you have a sorbet consistency drink that stays that way for some time.
I think, well, that's pricy, right? But it turns out that liquid nitrogen is cheaper than bottled water per gallon.
So... For my monthly dinner (Janurary), we're going to have liquid nitrogen cocktails!
The Future Is Here!
I think, well, that's pricy, right? But it turns out that liquid nitrogen is cheaper than bottled water per gallon.
So... For my monthly dinner (Janurary), we're going to have liquid nitrogen cocktails!
The Future Is Here!
Posted by: nacho
« on: April 10, 2009, 05:52:43 PM »so the monthly themed cocktail party turned into the monthly couples dinner?
Haha... Yes. And it takes us an entire month to properly plan that! A themed cocktail party, at the way we all work our summers, would take years of planning.
Posted by: Cassander
« on: April 10, 2009, 05:51:07 PM »so the monthly themed cocktail party turned into the monthly couples dinner?
Posted by: nacho
« on: December 06, 2007, 11:19:06 AM »No, no. This is a project! The goal, once I start, is to make the best version of the drink humanly possible and use that as an excuse to have monthly themed cocktail parties.
Learning to throw a good cocktail party is the big chore...
This is kind of simple and bland -- I want mine to be 1950's Freakfests:
http://www.wikihow.com/Throw-a-Cocktail-Party
Learning to throw a good cocktail party is the big chore...
This is kind of simple and bland -- I want mine to be 1950's Freakfests:
http://www.wikihow.com/Throw-a-Cocktail-Party
Posted by: Nubbins
« on: December 06, 2007, 11:15:47 AM »You pencil your drinks into a calendar.
And yet I am mocked for Natural Light. What the crap.
And yet I am mocked for Natural Light. What the crap.