This week at Entropy, we’re all feeling a little mellow, maybe a little tired, and most definitely wired. Lots of late nights staring at computer screens. Summer’s nearly upon us, which means our minds begin to wander… so we figured we’d go along with the current mood and talk liquor recipes, liquor preferences, beer brews, and more. Grab a glass and crack open a good book. What are you drinking?
Michael J Seidlinger
Ranked by what I drink most often to what I’d like to be drinking most often…
- (I refuse to tell you because I’m ashamed) whiskey
- Jim Beam Bourbon Whiskey
- Wild Turkey 81 Rye
- Bushmills 21 Year Old Single Malt Irish Whiskey
- Macallan 21 Year Old Fine Oak Scotch Whiskey
- Accepting donations so that I might try fancier, more pleasing brands of whiskey
- Laphroaig – Islay Single Malt Scotch Whisky
- Golden Road Brewing – Wolf Among Weeds IPA
- Glenlivet – Speyside Single Malt Whisky
Peter Tieryas Liu
- Gin and tonic
- Er guo tou
- Gin and tonic, an exact 50/50 mix. I love them but I’m an angry drunk and I don’t like the taste of other liquor so I don’t drink all that often
- Vodka lemonade, heavy on the lemonade
- Equal parts whipped-cream flavored Vodka and root beer. I will probably not test drive this soon but apparently you don’t taste the booze so you get hammered quickly. These are neuropsychologists, and this is what I am learning
- I like 2-3 shots of bourbon, 1 shot St. Germain, 1/2 a lemon squeezed over ice.
- Fresh ginger, micro planed down, as much as one can stand. 2 shots nice tequila. one shot patron orange or Grand Marnier, 1/2 a lime, all the ice in America. Salt, of course on wherever you can get it to stick.
- Samuel Smith–Imperial Stout
- Three Floyds–Alpha King Pale Ale
- Dogfish Head–90 Minute IPA
- White Russian Night. Explosive. OK, as first, there was a cocktail I ordered after an exhausting office day. I drink – also after work – mostly something with caffeine. So I ordered “something with caffeine” in our bar, and the barkeeper gave me this one. Being Rrussian I verry apprreciated. Than there was an explosion: Barkeeper took a cup with hot espresso and mixed with ice cubes (he used glass shaker). And everything bursted away with freakish sound. Fortunately he was not injured and made me another Cocktal in metal shaker.White Russian Night.
* 2 parts Vodka
* 1 part Kahlua (or hot espresso)
* top up Cream
* 5 Ice cubes
Don’t use glass shaker for this. Otherwise there will be explosions.
- Have I already said, I drink coffee? So at the night, as I cannot deside whether to write or not to write, I use to make a double espresso and to fill it up with Advocaat till you taste more liquor as coffee (not everybodys favourite though). So I am awake and boozed at the same time, and this condition seems to be one all Muses are going mental with.But my mostly hammerly thing is German Feuerzangenbowle with Assam tea (cup of tea with a rum-soaked sugarloaf lit above it). Theoretically, it’s a piece of sugar, burning with rum and dropping into hot Assam tea.You make it in such way (at least this way was my most intense preparation way, I was pretty swept away with this):
1) you make a cup of tea
2) you put a special sugarloaf lit above it
3) you pour the sugar with rum
4) you ignite it
5) it doesn’t burn
6) you taste the tea – nothing
7) you pour the sugar with rum again
8) you ignite it
9) it doesn’t burn
10) you taste the tea again – oh, rum!
11) you pour the sugar with rum
12) you ignite it
13) it doesn’t burn
14) ye taste the tea – more rum!
15) ye pour da sugr wit’ rum ‘gain
17) ‘t doesn’ burn
18) taste a tea – pretty rummish, oh wow
19) pur da sugar ‘ith rum ‘gan and ‘gan and ‘gan
20) da sunovab*tch still doesn’t burn, what the heck
21) ye read the recipe, if ye’re still able to read (oh, you need at least 55% for properly flames on sugar and you have just a rum for backing with 40% in your kitchen, just the whole bottle is now in your cup of tea instead of being flammed away in sugarloaf)
22) whateva, drink the tea ‘n enjoy the short evning, ’cause ye kown, will be short…
23) buy next time 55%-rum, it will be precious drink with nice blue fired sugar. And you will even be able and open for cultivated conversations hereafter.
I’m not much of a drinker, so I will keep it short and sweet. No particular order:
- Mint Julep
- Lava Flow (essentially pina colada with strawberry)
- Kraken and Coke
Like I said, short and sweet.
In Texas, one requires summer drinks nearly the year round. Bearing that in mind:
- Pimm’s Cup, or the budget version, which is a generous pour of Pimm’s + a splash of cucumber soda + another splash of ginger ale
- Saison Dupont (Quenching!) and/or its organic cousin Foret (Spicily quenching! And the label is quite lovely, in a gatefold-to-King-Crimson’s-LIZARD kind of way)
- Pisco Sour (Oh, but don’t skimp and use egg whites from a carton. Really. Don’t try it.)
David S Atkinson
- Bourbon and water
I’m one of those terrible gluten-free people:
- Wyder’s Pear Cider
- Two Towns Apple Cider
- Martini with olive
With the caveat that I probably drink more margaritas (of all iterations – yummy yummy tequila…) than anything else, these are actually my three favorite cocktails:
- The Golden Cadillac
- The Side Car
- The Cowboy Killer
Here they are, no thinking required:
- Bacardi Gold, because I hate filters.
- Guinness, especially when beer nerds start telling me everything that’s wrong with it.
- Vodka and apple juice. I ran out of orange juice one time and loved it with apple juice. Been drinking it that way ever since.
- Hey Gabino, did you say lukewarm PBR? –Michael
- Bourbon. If you want me to be specific and I don’t have to pay for it I’ll take anything that says Van Winkle on it – but I’m almost as happy with a bottle of Very Old Barton or Dickel or Elmer T. Lee or whatever really.
- Beer. Preferably American style lagers (ie PBR) or hoppy west coast style IPAs, though I recently spent a few days at Mikkeller in Copenhagen recently and it was awesome. YMMV.
- Bitter digestifs from the Amaro family and especially Fernet and its relatives. When I moved to Chicago some “friends” made me drink some Jeppson’s Malört and my reaction was “not bad.”