Drink of Choice
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calldoctoday In my area, that’s the old style Polish Highball (Jack and Ginger). It has its place on the palate. Canadian Whiskey and Ginger is the Slovenian Highball. I laugh when the bartenders are stunned when it’s ordered that way. But, it’s a new drink to them and they have fun with it.
zbigjeff I haven’t heard of those in a long time, I just might have to reminisce later today.
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Jonathon I like a good sour, summer more so. When I lived in Europe there was quite a selection and I am glad to see the variety growing here.
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YooperDog Yeah, there are a ton of great Belgian sours too
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calldoctoday In my area, that’s the old style Polish Highball (Jack and Ginger). It has its place on the palate. Canadian Whiskey and Ginger is the Slovenian Highball. I laugh when the bartenders are stunned when it’s ordered that way. But, it’s a new drink to them and they have fun with it.
zbigjeff That is interesting, but I like it. I was just slightly vain enough about 45 years ago when I started doing the Jack & Ginger & folks had never heard of it, but then I found out it had been around for a while, I myself just did not realize it either. I am not sure what to say about that, since I found out it was pretty common. Now I have one for you to put a twist on. Jack with “Buffalo Rock” Ginger Ale. That is what I use now predominately & it will definitely give it more kick!
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calldoctoday never had the pacifico…I do like the modelo but not the negro…I like the modelo lager. Sol is good as well.
blpevehouse Try it some time when you can find it, I think the Pacifico Claro is a good one. On the Modelo, I just like the darker beers a lot, depending on the food, etc. now that I developed a taste for them. That was not always the case. It sort of fits too with my not wanting unleaded coffee, beer, etc. (read light), other than Amstel. My favorite go to is always a Porter, & the go too for those is Yuenling’s Black & Tan.
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blpevehouse How about Pacifico Claro or Modelo Negro, depending on the temperature?
calldoctoday Lovin’ the Modelo Negro. Will have to look for the Pacifico. It has to fit in with all the local brewery blends. It’s always paired with Bourbon, Scotch or Whiskey. Tonight, it’s Ardbeg Uigeadail (a really boggy smokey scotch). I was watching some food show from Scotland. Trying to be in the moment.
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zbigjeff That is interesting, but I like it. I was just slightly vain enough about 45 years ago when I started doing the Jack & Ginger & folks had never heard of it, but then I found out it had been around for a while, I myself just did not realize it either. I am not sure what to say about that, since I found out it was pretty common. Now I have one for you to put a twist on. Jack with “Buffalo Rock” Ginger Ale. That is what I use now predominately & it will definitely give it more kick!
calldoctoday Will have to look for the “buffalo rock” locally. Wow, learned something new again today. More adventures in the future.
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calldoctoday Will have to look for the “buffalo rock” locally. Wow, learned something new again today. More adventures in the future.
zbigjeff Always an adventure, another adventure!
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I forgot to take a picture, but drinking some Wellers tonight and streaming a concert! I’ve got a belly full of tenderloin, life is good! Drink up meatheads!
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I forgot to take a picture, but drinking some Wellers tonight and streaming a concert! I’ve got a belly full of tenderloin, life is good! Drink up meatheads!
Tex_77 That sounds like heaven. I just had to settle for some Old Forrester 101, Buffalo Rock, & reverse seared smoked T-Bones, with the best taters in the world. I suppose I am at the bottom of the food chain, but satisfied.
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Tex_77 That sounds like heaven. I just had to settle for some Old Forrester 101, Buffalo Rock, & reverse seared smoked T-Bones, with the best taters in the world. I suppose I am at the bottom of the food chain, but satisfied.
calldoctoday that sounds like a great night to me! I’ve got a bottle of Old Forrester i haven’t cracked yet. This Wellers bottle is about to run dry!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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calldoctoday that sounds like a great night to me! I’ve got a bottle of Old Forrester i haven’t cracked yet. This Wellers bottle is about to run dry!
Tex_77 A Great Night Indeed!
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Tex_77 A Great Night Indeed!
calldoctoday Crack the Old Forrester, Crack em!
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calldoctoday that sounds like a great night to me! I’ve got a bottle of Old Forrester i haven’t cracked yet. This Wellers bottle is about to run dry!
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Nice, to this day I still think Applebee’s has the best Long Islands, and I hate that place.
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calldoctoday that sounds like a great night to me! I’ve got a bottle of Old Forrester i haven’t cracked yet. This Wellers bottle is about to run dry!
Tex_77 calldoctoday There’s nothing like “burning meat properly” either way. But, I have to admit the reverse seared and smoked one just adds another level of OMG. Both of you had very good choices of Weller and Old Forrester. If it’s good for YOU, then fantastic. Pretty much sounds like a dead heat. I just had smoked salmon with baked brie/spicy jelly and washed it down with some neat Knob Creek single barrel. Wanting to keep it somewhat light as I have a doc physical middle of next week. Then, the steaks will come out of hiding. Glad you guys had a great day/night.
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Nice, to this day I still think Applebee’s has the best Long Islands, and I hate that place.
Tex_77 I’d agree…that place is terrible in general but I’ve had some good drinks there. I don’t necessarily enjoy dining out so COVID has made that easy. Not drinking at the bar has afforded me better selections at home as well. The glass is half full!
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Joe Hell Hey, mixing it up is very good in my world as it pertains to good drink and eats. The taste buds need some “testing” to keep them fresh. It’s just like what many of you do in the sausage world. It either keeps your family or clients coming back for “what the heck are they making today?” Keep up that variety.
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