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Since yet an other thread has been drowned in a morning dew, I was wondering what everybody drinks--
Not just the potent potables, but everything from H20 to malta to morning dew...
With asides as to how you drink it-- cold, hot, sweetened, ?
any off beat favorites-- Animal crackers and cocoa to drink? or rose hip tea? home brewed root beer fans? Champaine Cola fans?
any interesting ways of drinking? or cures?
As a child i was cured of insomnia for life-- the cure was hot milk with an equal part of Guiness. One taste, and i learned to never, ever again complain that i couldn't sleep!
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Due to a strong physical aversion, my favourite tipples all involve an alkaloid rather than an alcohol. I once saw a t-shirt that summed up my philosophy on beverages - it had the slogan "Death before decaf!" For cold caffeine, I'm a Coke®head and for hot, very little beats a good espresso -unless it's a good turkish. Mmm, turkish coffee, be still my salivating glands. I drink any form of tea only under great sufferance.
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Water, kefir, fuzzy water, coffee.
Used to be big into Guinness and Islays*. Would try about anything microbrewed at least once and really fond of Belgian beers. My taste buds and my cardiologist had a disagreement and it remains to be seen if the disagreement will go in favor of the cardiologist after February.
*I used to like Scotch until I tried Laphroaig. I will also drink Talisker.
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old hand
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Well, since I'm not yet permitted by law to venture into those forbidden, intoxicating drinks and I don't care for coffee and tea, I guess I'm stuck with water, milk and the occasional Dr. Pepper (my soft drink of choice.)
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I used to like Scotch until I tried Laphroaig.
Shhhhhh, you want to tell the world? They'll all want it and THEN where will we be?
wow
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Can't abide Scotch, Brandy, Tequila or any similar strong spirit neat - a product of several late teen / early twenties BIG nights that were accompanied by violent illness.
Parents - insist your 18+ trashes themselves this way at least several times. The most effective form of aversion therapy I know - life long in my case. Can't see why anybody would want to repeat the experience!
In terms of preferences - Durif - a RARE variety of red wine (known in the US as Syrrah or Petit Syrrah). Created in the early 1900's by Prof Henri Durif from Shiraz stock and mostly grown (in Australia at least) as the base stock for what we call Port - which isn't Port at all. (Try a Morris port - it's just about all Durif, so you will have already been exposed to Durif).
Best growing spot in Oz are the Murray Valley, though I believe De Bortolis grow theirs somewhere in Western NSW - but it's rubbish so don't bother. Best growers are Morris (now owned by Penfolds) and Campbells; Kingston Estate is reasonable.
So what's it like??? - I'm not an official wine buff so can use whatever descriptors I like!! It's an inky purple black, almost to the point of being opaque but, despite looking and smelling like the stout of the wine world, it's flavour comes as a complete surprise - a HUGE palate but, as I often say, "Like velvet cannonballs" - sooooo smooooth.
Try some (about $25 per bottle for Morris) - I hope you hate it coz each vintage (released in July) is sold out within a month and why would I want to reduce my chances of getting a few bottles? Even Morris' themselves are sold out by the end of August.
Might be weird of me, but I happen to love a stone cold retsina on a stinking hot day (ie those too hot to do justice to a Durif) - a product of a holiday in Greece many years ago. Most non-Greeks (non-Hallatians??) hate it - fine by me!!
stales
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Coffee, tea, various dark beers and guinness; and Alana Estate Pinot Noir ... of which we manage to demolish a case altogether too frequently, particularly since it is a small vintage and we have to order it.
Like Stales I tried aversion therapy on whisky, but unlike him, in my case it didn't work. But I keep trying manfully at any and every opportunity.
The idiot also known as Capfka ...
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At the risk of bringing down on my head the wrath of all the Brits and related types, I have to confess that my favorite is that quintessentially American quaff, iced tea. I drink it unsweetened with lemon juice, in spite of being on the edge of the South, where iced tea is always dead sweet. Of course, decent iced tea is made fresh daily from tea, bags or loose, not from some unmentionable powder or concentrate. Now and then, for a change, I add mint leaves to the tea when brewing it and drink that sweetened, no lemon.
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Have you ever tried iced tea with a dollop of orange juice and a few drops of lemon ... the orange sweetens and the FEW drops of lemon add a pleasant piquancy.  wow
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Chinese green tea... a taste even I myself cannot rationally understand... but I love it!
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Water (am I the only one left?), Coffee (the darker the roast the better), 7-up and Pepsi(or nothing) when I have the choice (YART (Hi Jackie)), Milk(2%)with pasta dishes (no cookies), Iced Tea (Sun made or otherwise in the summer), Beer (I prefer AASS pilsner from Norway (Mom's home town (tough to get, though))) usually Harp, Power's Irish Whiskey, Pinot Gris (from Alsace), Burgundy (only expensive ones are worth it) - and - A special little shot called a "chichoritso" (phoenetic spelling) a Latin American friend once told me about which has - 7/8 Rum, 1/8 Annisette(sp?), and about 1/4 of a lime squeezed on top just before pounding... ... and pounding is what you get! 
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In my student days I was very fond of ginger wine, usually by itself but the occasional whisky mac found its way down my throat as well. I have a soft spot for kahlua, although these days I don't drink much alcohol. In a climate where dehydration is a way of life, even a little goes a long way.
The sandwiches and coffee stall in the building next to my office has a lovely concoction called an arabian frost, which is basically cold coffee with whipped cream and then chocolate flakes and chopped walnuts on top.
Indonesia has its own ginger drink, bandrek , very warming when you're up in the mountains and the temperature dips below 15 degrees Centigrade. (How do you do a degree sign on here?) Avocado juice with a swirl of melted chocolate through it is very popular.
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any interesting cures?
Before you go to bed, take two milk of magnesia tablets, a complex vitamin B tablet and a 500 mg of Vitamin C.
All the named vitamins are depleted by alcohol and the milk of magnesia helps settle the stomach. Or so I was told by an MD pal. Never having had to avail myself of the remedy, naturally, I simply passed it along to friends who tell me it helps a lot and nearly obliterates the hangover IF the intake is moderate.
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i don't get hangovers, but if i have too many martinis (ketel berry lemon drop is my poison of choice) just to be on the safe side i pop a couple of flintstones chewables (grape is definitely best) and a spoonful of honey before bedtime. aside from that, the very best hangover prevention is just to guzzle a *ton* of water before you pass out...er, i mean fall asleep.
bridget=)
Ipsa scientia potestas est ~Bacon
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Try floating cucumber slices in a nice peach iced tea. No sugar, just the peach and the cucumber. Unbelievable! And as for Bingley's "Avocado juice with a swirl of melted chocolate through it is very popular." ~ Bleccch. 
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A good alcoholic drink, especially in the winter, is hot chocolate mixed with Irish cream liqueur. You can also add cream de cacao. Especially if you drink it relatively fast (I don't recommend chugging it, the combination of alcohol, chocolate and warm milk produces quite a nice buzz for a relatively small amount of ingested alcohol. Purrrrrrrrr
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As the premiere member of the ever growing Apple Pie For Breakfast Club, I must pass along the BEST drink for cold weather ... spiced apple cider if you teatotal.... or spiced apple cider with apple brandy if you are in the mood.
YaaaHooooo - apple pie and spiced apple cider for dessert.
wow
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Oooo, mulled wine is also a great winter drink. Best made from non expensive Beaujolais (since heating more expensive wines brings a tear to my eye) 375ml, 250ml of REAL orange juice, 50ml sugar, add nutmeg and cinnamon to taste (about ľ tablespoon each) and five cloves. Let boil for three to five minutes. Makes 2 drinks. With dinner, I really like to have red wine. I like most wines but I find I am partial to Madirans, Haut-Médocs, Corbičres and Coteaux-du-Languedocs – depending on what I am eating. Australian wines are just starting to hit the shelves so I have not found a favorite yet – won’t be too long though [hiccup emoticon here]  . Milk I drink only with chocolate cake and in the morning, mixed with Quick, while I eat toast with peanut butter and/or strawberry jam. Coke / Pepsi rarely. Coffee everyday. Water morning and night. Beer with pizza is a must, and when pals come over and we have some easy food like hamburgers or b.b.q. And a Québec favorite at party time; Bloody Caesars…in a highball glass, a mix of Vodka (1 – 1 ˝ oz) Clamato juice (a mix made from tomato juice and clam juice…don`t say yuck it is quite nice), a dash of Tobasco and celery salt around the rim of the glass.
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Omigawd, I only just discovered this thread! One could get smashed just reading it! Yes, Bingers, nothing wrong with a drop of the old Stone's Green Ginger Wine. But I couldn't even start to comment on the other contributions here, and I don't really have time to look at it all ... I am drooling fit to kill. Long live Cardhu, delicious product of the Speyside Kilmarnoch, and the king of single malts!
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 How about what my sons like, and I have even seen it in print and now marketed in bottles---should have thought of this one too!!! Milk with grape juice--it is called a "Purple cow" I prefer it with vanilla ice cream instead of milk, but since the blender is a hassle to get out---milk and grape juice works---and then there is milk and orange juice Yuck!! This combo curdles, but the kids drink it too.
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Like Gelett Burgess, I have never seen a Purple Cow. And don't feel underprivileged, somehow.
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Thanks, and I too, "Have never seen a Purple cow, And yes, I think I would rather see one than be--- a very fine bovine climbing the grapevine!!!!
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Bikermom, if your kids want orange milk, try mixing orange Tang in the milk. It won't curdle, and tastes like orange push-ups.
My seven-year-old son, who declares that he wants to be a chef when he grows up, experimented with pink lemonade mix in milk. It did curdle, into two layers: a bottom layer of a creamy, soft pink color, and a top layer of translucent gold. It was beautiful, but I refused to taste it for him. His philistine younger brother, however, drank it all.
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curds and whey-- just like little miss muffet--
when we hear "curds and whey" it doesn't sound very appatizing. but cottage cheese (plain curds) is okay--
and yogurt is an other form of curds and whey--(soft creamy curds!)
some foods "sound good" our attitude towards the words (or our familiarity with a similar form) effects how we think of things.
Offal sounds awful-- but pate sounds nice-- and what is pate but chopped liver mixed with fat?
Who wants the frozen fatty extract of an animals glands? no one? how about some ice cream?
the old saw is people who like sausages or politics should never watch them being made...
there are a lot of food, that when we analyze how they are made--or where they come from-- that are pretty gross.
Name can change our a feeling about a food-- I've alway though French potatoes must taste better-- since they are apples of the earth I make a stew that includes ground nuts-- most people are willing to taste it-- but if i tell them its a stew made with peanut butter-- they are sure that a gravy made from tomatoes, coconut milk, peanut butter and hot peppers can't taste good!
call your son's mixture something special-- a golden sunrise drink-- and he might be more willing to try it.
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This Christmas, while being at my mother’s house, I found an old recipe of a coffee liqueur my grandmother used to make. I have been waiting patiently for three weeks, that is the time the coffee has to be in infusion, and, finally, last Sunday I could taste it. Delicious!.
Its Spanish name is “rosoli” and I haven’t had a good night of sleeping since then!.
Anyway, I’d like to join Lusy in his ‘Ode to Cardhu’.
Juan Maria.
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I'd like to invite Faldage and wow (and maybe CapK, as long as he promises to bring real whisky) to a party. I figure by the time you all get here with your duty free there should be enough to keep us going for a while...
I've also accepted my English roots - tea, no coffee, and a very strong penchant for gin...
I assume none of you commit the heinous crime of putting ice in your malts? I had a terrible experience once where a waiter brought my Scotch with ice, without asking. When I complained he took it away and brought me... not a fresh drink but the same drink with the ice cubes taken out! (shudder of complete non-comprehension and disgust even years after the experience emoticon) Worst of all, (sorry Nick) it was New Jersey water.
On a less alcoholic note, in Taiwan I also acquired the habit of drinking hot water. In theory, this causes evaporation causes cooling. I just find it better than cup after cup of tea in the office. Anyone else ever do this?
One of the best hot summer day drinks - fill a glass with as many ice cubes as you can cram in and pour neat Rose's Lime Cordial into the gaps. The ice is so cold it masks the strength of the cordial, the cordial is so strong you can only sip and the whole thing is refreshingly tart.
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I have been known to put (on the advice of experts) a splash of water in my single malt.
Not a drinker of naked hot water, but I will sometimes eat ice cream outdoors in the winter. It's a habit I picked up in Moscow (MOCKBA) in January.
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I will sometimes eat ice cream outdoors in the winterWho'd a thunk it? Russians with the same habits as New Englanders! Especially good when you are experiencing a February Thaw (temp about 45 f and everyone out without coats) Ice cream in February is a promise of Springtime wow
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"I will sometimes eat ice cream outdoors in the winter
Who'd a thunk it? Russians with the same habits as New Englanders! "
Wow (the exclamation, not to be confused with wow).. what a small world it truly is. why, we do the same in southern California! AAMOF, just the other day i brought a package of ice cream bars to the beach with me and enjoyed it whilst i worked on my tan. [hiding from snowbound AWADers emoticon]
bridget=)
Ipsa scientia potestas est ~Bacon
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Bridget offered I'd like to invite Faldage and wow (and maybe CapK, as long as he promises to bring real whisky) to a party. I figure by the time you all get here with your duty free there should be enough to keep us going for a while...
Well, I will be in Sydney next month, I'm told ... but the friends I'll be staying with would be very disappointed if I didn't show up with a full bottle of Glenfiddich. Still, I'll bear it in mind.
Were you, by any chance, referring to Wilson's Whisky when you emphasised real? If so, you're too late - they've closed the distillery down. Which is a shame, because I was beginning to think they were getting it right after the second glass instead of the third.
Ice in scotch - echhhh! [Total Disgust Emoticon].
The idiot also known as Capfka ...
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CapK, you're invited! Although I know not about Wilson's whisky.
Nick Faldage, you can still come as long as you promise not to put water in my Scotch...
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ice cream outdoors
Europeans have occasionally noted the habit of many Americans of drinking hot coffee along with, or right after, ice cream. We did that in my family, except for my grandmother, who thought it caused cancer of the stomach.
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It's just as well that I didn't discover this thread earlier - I would have spent far more time than I have on posting to it. As it is, I will just share with you some of my favourite drinks - all tied to particular occasions. At the end of a hard day's walking in the Cotswolds (UK) finding a pub that not only did B&B, but also sold Hook Norton Ales. I resisted the "Old Hooky", which is very strong, and spent the evening on their Best Bitter. Sheer Heaven! seraphic icon A punt on the Cherwell at Oxford, drinking a very pleasant white Portuguese wine (Allianca, I think it was) that had been trailing behind the boat for the last hour in a string bag - on the opposite side to where we rather inexpert punters were operating, of course! Three bottles, six people. Beautiful day, shade of the trees, ripple of the water, birds in trees softly chirruping, pleasant, relaxed conversation as we put the world to rights and ushered in the New Age of Reason and Equality. Ahhhhhh! Sitting on the beach at my friends croft at Loch Carron, with distant views of the Cuillin Hills on Skye, on a blazing hot day, drinking water by the pint. The water came four hundred yards in a pipe down the mountain side, from their own stream. It was a pale amber colour (Helen's right - if I'd said brown, y'all would have said "Euchhhh!") and tasted faintly peaty. It is, actually, the sort of water that really does complement Scotch! But we had the water straight, that day. A very pleasant evening in "The Globe and Rainbow", Lamberhurst, Kent, with a group of my walking companions one winter about forty years ago. Lamberhurst is in the apple producing area of Kent, and this pub made it's own cider. The best of the brew was mixed with a secret quantity of Plum Wine, also made from the fruit of their own orchards. The mixture was then put into brandy barrels and matured for a year. When poured, it was a rich dark purplish-brown; when imbibed, slowly and reverently, it flowed across your palate and down your throat like a carpet made of rich satin. They would only serve it in half-pint glasses - it was expensive, in one way, but a very cheap way of spending the evening, as you only needed three glasses of this glorious brew to feel extremely mellow. The crunch came when you got up to go outside to the loo (which was the other side of the yard!) A long and perilous journey, was that!
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ushered in the New Age of Reason and EqualityDamn, Rhuby, did I blink? Lovely images.
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Pooh-Bah
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the New Age of Reason and Equality
Damn, Rhuby, did I blink?No chance to blink - it was all done with our eyes shut!
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Continuing on in the Apple Department - Calvados (home made!) is divine. Hard cider, or "cidre," goes well with a French tart made of a stinky cheese called Maroilles.
Laphroig (sp?) - nectar, I love the peatyness.
The brew-pub in town had a fruity, smooth Belgian Triple on in the last few weeks. I got the last one (for the time being) last evening. Delightful.
Maine Blueberry Ale - Lampoc's comes to mind. Pricey but worth every penny.
Coffe - Sumatran Mandheling (sp?) Wow!
Yes, the sirah, or syrah is a lovely wine. Unfortunately the wine I love best is way out of my price range - Pomerol.
Also commendable - good Armagnac.
Finally, on a really hot scorcher of a day, after a game of soccer or weed-battling, a dollop of yogurt vigorously shaken with cold water, ice, salt and a bit of fresh mint. Known as "doogh" (phonetic Farsi). Sounds awful - very refreshing.
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