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ORIGINAL: Buck Beach

Before I lost my tolerance (happens with age) I dearly enjoyed above 90 proof straight gin (Beefeater or Tanqueray) out of the freezer with anchovy stuffed large green olives on the side to be dunked in the savory liquid.

I was afraid to be labeled a heretic but now I discover someone else thought of it (the bit about putting the gin (and the glass) in the freezer). I used to strain it over ice but invariably some of the ice melted, thus contaminating the nectar. Even worse, many nectar molecules stayed behind with the film of liquid water on the ice. Now it pours out with the viscosity of power steering fluid but tastes waaaay better.

I have been using feta-stuffed olives but will see if I can find some anchovy-stuffed brutes. Sounds fantastic.

ORIGINAL: Itdepends

Yes- but I try to avoid having anything in my mouth while reading anything in Sprior and Cap Mandrakes AAR- it's safer that way.

You got that right!

A couple times now, I made a real mess of the keyboard while reading their AAR and sipping a brew.[:D]

Ok, more food porn.

Potato blini with sour cream and caviar. If that's a bit much, it works just as well with a slice of lox or kosher smoked salmon.

Of course, you gotta have some ice cold vodka to go wit dat.

ORIGINAL: Symon

Of course, you gotta have some ice cold vodka to go wit dat.

Look! They have muffs!

ORIGINAL: Cap Mandrake
Look! They have muffs!

That would be "merkins" to you, Cali boy.[:D][:D][:D]

ORIGINAL: Cap Mandrake

ORIGINAL: Symon

Of course, you gotta have some ice cold vodka to go wit dat.

Look! They have muffs!

Apparently, one of them is groomed. [:'(]

ORIGINAL: Cap Mandrake

ORIGINAL: Buck Beach

Before I lost my tolerance (happens with age) I dearly enjoyed above 90 proof straight gin (Beefeater or Tanqueray) out of the freezer with anchovy stuffed large green olives on the side to be dunked in the savory liquid.

I was afraid to be labeled a heretic but now I discover someone else thought of it (the bit about putting the gin (and the glass) in the freezer). I used to strain it over ice but invariably some of the ice melted, thus contaminating the nectar. Even worse, many nectar molecules stayed behind with the film of liquid water on the ice. Now it pours out with the viscosity of power steering fluid but tastes waaaay better.

I have been using feta-stuffed olives but will see if I can find some anchovy-stuffed brutes. Sounds fantastic.

We also keep our Hendrick's / Bombay Sapphire in the freezer. I'll put some ice in the shaker for mixing. The key is to maximize the endothermic efficiency of the -20C freezer by mixing ingredients quickly. I'll lay out the room temperature equipment first, then get the Vermouth from the fridge and lastly-quickly-extract the nectar of the Gods from the freezer to add to the measuring glass. Glass meets shaker cup (with ice), is quickly shaken (less than 5 seconds) and poured into pre-olived (from the fridge)glasses.

Anything left after pouring the martinis is poured back into the measuring glass and off of the ice. The glass with the remnant goodies may then be refridgerated.

I don't think I get too much meltage / dilution of the martini stock solution with this method. The residue-left in the shaker cup / adhering to ice cubes is somewhat more troubling, I must confess.

ORIGINAL: Cap Mandrake
Look! They have muffs!

I wonder if they also bleach their....hair. Bleach their hair?

ORIGINAL: Symon

Of course, you gotta have some ice cold vodka to go wit dat.

VODKA,oh the inhumanity!!! To much like drinking cold spring water, especially after the first 3 fingers drink.

Buck

Ever wondered why the best tasting booze is in the bottom of the bottle? [8D]

ORIGINAL: Buck Beach
VODKA,oh the inhumanity!!! To much like drinking cold spring water, especially after the first 3 fingers drink.

Buck

Oh, yes! And thank you and Sardakuar for offering an opportunity to return us to the original OT Topic.

So here ya are sitting in fromt of the screen and doing your turn. You munch on a blini to put down a base and then Nalivay! woof! shoot down a glass. Then move on to the next group of bases, have another blini, shoot down another glass 'õîðîøåå ÷óâñòâî'. Then move on to the next set of bases, have another blini, shoot down another glass, '÷óâñòâîâàòü ñåáÿ ëó÷øå'. Oohhh blini are your opponent's dreams, 'cause you can't have blini without vodka.

ps, the tall one scares me.

[ed] oh crap, it wouldn't take my Russian. And there I was thinking I was being clever. Oh well. Sorry.

JWE

ORIGINAL: Cap Mandrake

I have been using feta-stuffed olives but will see if I can find some anchovy-stuffed brutes. Sounds fantastic.

If you are somehow handicapped, forgive me, but you can't stuff anchovies into olives? Yank those lousy pimentos out and take your tin of anchovies and get to work. You have to work off some of those calories you're about to take in.

Anchovies do sound excellent, but consider stuffing every other olive with chopped jalepenos. I sometimes go through many olives in a night.

ORIGINAL: Chickenboy



We also keep our Hendrick's / Bombay Sapphire in the freezer.

CB. [:-] I like Bombay very much, but for the Sapphire they just take straight grain alcohol, dilute it a bit and slap on a higher price tag. It tastes and smells awful and you're paying too much for it.

ORIGINAL: geofflambert

ORIGINAL: Chickenboy



We also keep our Hendrick's / Bombay Sapphire in the freezer.

CB. [:-] I like Bombay very much, but for the Sapphire they just take straight grain alcohol, dilute it a bit and slap on a higher price tag. It tastes and smells awful and you're paying too much for it.

It "smells awful" b/o the "botanicals". That is the whole point of gin. The specific recipes are why various gins taste different. I like Sapphire. I'd pay $10 more just for the cool bottle.

Check your dictionary. "Botanical" is not a noun. [:-]

Tanqueray, too perfumy for me. BeefEater, nice but not as subtle as I like. Bombay, just right. None of them will give you a hangover, not even Sapphire.

Yes, keep your gin in the freezer along with your martini glasses. If you like white wine, keep your glasses in the fridge, you won't have to drink so fast. Scotch and Irish should be drunk neat.

ORIGINAL: Cap Mandrake
It "smells awful" b/o the "botanicals". That is the whole point of gin. The specific recipes are why various gins taste different. I like Sapphire. I'd pay $10 more just for the cool bottle.

I do agree. Certain gin is good for certain things. Boodles at 7:00 am, to be taken with ice and a serious hangover. Before 7:00 am you can forget the ice.

JWE

ORIGINAL: geofflambert

ORIGINAL: Cap Mandrake

I have been using feta-stuffed olives but will see if I can find some anchovy-stuffed brutes. Sounds fantastic.

If you are somehow handicapped, forgive me, but you can't stuff anchovies into olives? Yank those lousy pimentos out and take your tin of anchovies and get to work. You have to work off some of those calories you're about to take in.

Anchovies do sound excellent, but consider stuffing every other olive with chopped jalepenos. I sometimes go through many olives in a night.

Way back BI (before Internet) I did just that. Bought jars of the big pimento stuffed Spanish olives and anchovies in the tins and stuffed and suffered through a very delicate and very messy process of rolling those little fishy mothers and pressing them into the olives. Wouldn't recommend getting on the computer after that.

Few years back my daughter found some in roadside shop on the way back to Yakima, Washington from SoCal. She sent a couple of jars to me for my birthday and the shipping cost more than the olives. They were good but they were much smaller olives (can't imagine trying to stuff those) and my hand pressed prizes were much better.

Now they are lot easier to find on the Internet, but alas my tolerance for gin is gone.

ORIGINAL: geofflambert

ORIGINAL: Cap Mandrake

I have been using feta-stuffed olives but will see if I can find some anchovy-stuffed brutes. Sounds fantastic.

If you are somehow handicapped, forgive me, but you can't stuff anchovies into olives? Yank those lousy pimentos out and take your tin of anchovies and get to work. You have to work off some of those calories you're about to take in.

Anchovies do sound excellent, but consider stuffing every other olive with chopped jalepenos. I sometimes go through many olives in a night.

I also use to like a Gibson version with those little pickled onions and what I called a fruit salad having both onions and olives.