On Mon, 18 May 2009 09:42:25 -0500, Melba's Jammin'
> wrote:

>In article >,
> Mack A. Damia > wrote:
>(lots of snips)
>> >>>Looking at my bottle of Controy this minute and wondering how it would
>> >>>taste in hot chocolate.
>
>> Is this a new drink? Hot chocolate and orange liquor.
>
>Not so much.
>
>> What shall we call it?
>
>From my files,
>Orange Cappuccino Coffee Mix

(snip recipe)

I did a quick Google last night, and the closest I got was "COINTREAU
CHOC".

No coffee - just hot chocolate and Cointreau.

>You could probably substitute orangey booze in here somewhere.

That's it. Substitute the orange liquor for the expensive Contreau.
When you're *mixing* liquors with something, I don't think it matters
- and espeially after the first couple!
--
mad

I have recently been looking for good, cheap options for hooch in an
attempt to trim back my overall food and drink expenditures? What
would you all recommend? Why?

Current cupboard contents are quite eclectic:
Single Malt - Auchentoshan
Blended Scotch - Chivas Regal
Gin* - Llords Gin (gift from a non-gin drinker)
Rum - Bacardi White
Vodka - Ketel One and Seagrams and Skyy

Wine:
$2C
Trader Joe's
Fetzer

Beers:
Fat Tire
Blue Moon

* Tanquerey and Bombay Sapphire both taste and smell like kerosene to
me.

The Ranger

On Sun, 17 May 2009 12:22:49 -0700 (PDT), The Ranger
> wrote:

>I have recently been looking for good, cheap options for hooch in an
>attempt to trim back my overall food and drink expenditures? What
>would you all recommend? Why?
>
>Gin* - Llords Gin (gift from a non-gin drinker)

I ordered a martini before dinner last night. Decided to take pot
luck on the gin, so I didn't call it. The gin was really different to
me... it had a floral nose, almost like lavender and I thought it was
smooth to drink. I'd never heard of the brand. ChrisD assured me
it's "cheap" gin, but I didn't think it was harsh at all. I think
I'll buy a bottle and see if I still like it.

http://www.bartonbrands.com/fleischmanngin.html
>
>* Tanquerey and Bombay Sapphire both taste and smell like kerosene to
>me.
>
Tanquerey makes a perfect G&T, AFAIC. Sapphire is my usual "call" for
martinis. The smell isn't kerosene, it's juniper berries. Haven't
you ever substituted a little gin in recipes that call for juniper?


--
I love cooking with wine.
Sometimes I even put it in the food.

In article
>,
The Ranger > wrote:

> I have recently been looking for good, cheap options for hooch in an
> attempt to trim back my overall food and drink expenditures? What
> would you all recommend? Why?
>
> Current cupboard contents are quite eclectic:
> Single Malt - Auchentoshan
> Blended Scotch - Chivas Regal
> Gin* - Llords Gin (gift from a non-gin drinker)
> Rum - Bacardi White
> Vodka - Ketel One and Seagrams and Skyy
>
> Wine:
> $2C
> Trader Joe's
> Fetzer
>
> Beers:
> Fat Tire
> Blue Moon
>
> * Tanquerey and Bombay Sapphire both taste and smell like kerosene to
> me.
>
> The Ranger

Clear Springs grain alcohol.
190 proof, $16.00 per bottle. (3/4 Liter)

Cut it in 1/2 and you have Vodka.

More bang for the buck imo. ;-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

The Ranger wrote:
>
> I have recently been looking for good, cheap options for hooch in an
> attempt to trim back my overall food and drink expenditures? What
> would you all recommend? Why?

If cost matters, maybe it's time to learn
how to make your own. Are there really
revenooers out there hunting unauthorized
stills these days? It seems to me there's
lots bigger fish out there.

I've heard of amateurs making artisanal
liqueurs, like absinthe. Maybe you could
take up a new hobby?

On Sun, 17 May 2009 15:30:48 -0500, Omelet >
wrote:

>In article
>,
> The Ranger > wrote:
>
>> I have recently been looking for good, cheap options for hooch in an
>> attempt to trim back my overall food and drink expenditures? What
>> would you all recommend? Why?
>>
>> Current cupboard contents are quite eclectic:
>> Single Malt - Auchentoshan
>> Blended Scotch - Chivas Regal
>> Gin* - Llords Gin (gift from a non-gin drinker)
>> Rum - Bacardi White
>> Vodka - Ketel One and Seagrams and Skyy
>>
>> Wine:
>> $2C
>> Trader Joe's
>> Fetzer
>>
>> Beers:
>> Fat Tire
>> Blue Moon
>>
>> * Tanquerey and Bombay Sapphire both taste and smell like kerosene to
>> me.
>>
>> The Ranger
>
>Clear Springs grain alcohol.
>190 proof, $16.00 per bottle. (3/4 Liter)
>
>Cut it in 1/2 and you have Vodka.
>
>More bang for the buck imo. ;-)

Have one 40oz. of Crown Royal, a bottle of 18 yr. old Chivas Regal,
and two bottles of Glenlivet ... No beers, no wines

On Sun, 17 May 2009 13:31:00 -0700, Mark Thorson >
wrote:

>The Ranger wrote:
>>
>> I have recently been looking for good, cheap options for hooch in an
>> attempt to trim back my overall food and drink expenditures? What
>> would you all recommend? Why?
>
>If cost matters, maybe it's time to learn
>how to make your own. Are there really
>revenooers out there hunting unauthorized
>stills these days? It seems to me there's
>lots bigger fish out there.
>
>I've heard of amateurs making artisanal
>liqueurs, like absinthe. Maybe you could
>take up a new hobby?


a 40oz. of everclear, and make your own liquors

sf > wrote in message
...
> On Sun, 17 May 2009 12:22:49 -0700 (PDT), The Ranger
> > wrote:
>>* Tanquerey and Bombay Sapphire both taste and smell like
>> kerosene to me.
>>
> Tanquerey makes a perfect G&T, AFAIC. Sapphire is my
> usual "call" for martinis. The smell isn't kerosene, it's juniper
> berries. Haven't you ever substituted a little gin in recipes
> that call for juniper?

No it doesn't, yep it is very kerosene-ey, and nope I've never subsitituted
gin in any recipe...

As far as floral and enjoyable: I really enjoy Plymouth and Anchor Junipero.
Both are solid performers but both are expensive. And neither require you to
sneak up with nose-plug firmly in place in order to gain that first sip,
unlike Tanquery and Sapphire both!

The Ranger

Mark Thorson > wrote in message
...
> If cost matters, maybe it's time to learn
> how to make your own. Are there really
> revenooers out there hunting unauthorized
> stills these days? It seems to me there's
> lots bigger fish out there.
>
> I've heard of amateurs making artisanal
> liqueurs, like absinthe. Maybe you could
> take up a new hobby?

If SWMBO won't let me participate in a minor homebrewing experiment, I'm
pretty sure setting up a still requiring a more exotic (and heat-based)
set-up would be out.

The Ranger

wrote in message
...
[snip]
> Have one 40oz. of Crown Royal [..]

Canada brews some wonderful beers (Molson's and Moosehead) but that whisky
isn't what I'd consider worthy of keeping in the liquor cabinet... Even as a
boiler-maker.

The Ranger

wrote in message
...
[snip]
> a 40oz. of everclear, and make your own liquors

Everclear -- the wheelchair of alcohol.

The Ranger

The Ranger wrote:

> * Tanquerey and Bombay Sapphire both taste and smell like kerosene to
> me.
>


That's turpentine, not kerosene. (Gin is supposed to smell a little
like turpentine.)

I buy both Seagram's and Booth's for G&T's and to mix with grapefruit
juice. Not sure if they are good enough for a martini, but that's OK
because I'm not old enough to like martinis*

Bob

*Martini = gin + vermouth with a garnish. It's not a martini if you
make it with vodka or leave out the vermouth. And certainly not all
those silly drinks with the suffix -tini.

On Sun, 17 May 2009 16:23:55 -0500, zxcvbob >
wrote:

>And certainly not all those silly drinks with the suffix -tini.

Most, if not all, of them are made with vodka anyway and I think -tini
refers to the stemmed glass part. How would you know it's a martini
glass and not a wine glass otherwise?


--
I love cooking with wine.
Sometimes I even put it in the food.

zxcvbob > wrote in message
...
> The Ranger wrote:

>> * Tanquerey and Bombay Sapphire both taste and smell
>> like kerosene to me.
>>
> That's turpentine, not kerosene. (Gin is supposed to smell a little like
> turpentine.)

And yet I enjoy the boutique gins just fine...

> I buy both Seagram's and Booth's for G&T's and to mix
> with grapefruit juice. Not sure if they are good enough
> for a martini, but that's OK because I'm not old enough
> to like martinis*

Seagrams might end up being the hooch-du-jour in my cabinet because they're
so much cheaper while maintaining a standard level of quality. (The
Budweiser of hard alcohol.)


> *Martini = gin + vermouth with a garnish. It's not a martini if you make
> it with vodka or leave out the vermouth. And certainly not all those
> silly drinks with the suffix -tini.

What's your favorite vermouth? I just learned about Vya and Punt e Mes for
high-end but haven't ever tried them. I prefer the more traditional Noilly
Pratt Dry and Cinzano Dry. Do you use sweet or dry? I don't think I've ever
tried sweet; what would that do to a martini?

The Ranger

On Sun, 17 May 2009 16:23:55 -0500, zxcvbob >
wrote:

>The Ranger wrote:
>
>> * Tanquerey and Bombay Sapphire both taste and smell like kerosene to
>> me.
>>
>
>
>That's turpentine, not kerosene. (Gin is supposed to smell a little
>like turpentine.)
>
>I buy both Seagram's and Booth's for G&T's and to mix with grapefruit
>juice. Not sure if they are good enough for a martini, but that's OK
>because I'm not old enough to like martinis*
>
>Bob
>
>*Martini = gin + vermouth with a garnish. It's not a martini if you
>make it with vodka or leave out the vermouth. And certainly not all
>those silly drinks with the suffix -tini.

"Shaken, not shtirred, Miss Moneypenny"?

You mean Bond James Bond was full of it after all?
--
mad

On Sun, 17 May 2009 14:44:59 -0700, "The Ranger"
> wrote:

>I don't think I've ever tried sweet; what would that do to a martini?

Sweet vermouth is great in a Manhattan. It doesn't take a genius to
say it'll make your martini sweet and tinge it pink. With your taste
in gin, maybe sweet vermouth is for you.

That said, here's a recipe for a "Perfect Martini" which uses equal
parts of dry and sweet vermouth.

http://www.drinkswap.com/drinks/deta...recipe_id=5991

Perfect Martini
Ingredients
2 oz Gin
1/2 oz Dry Vermouth
1/2 oz Sweet Vermouth

Directions
Stir ingredients and strain into a frosted cocktail glass.
Garnish with a twist of lemon, and serve.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 17 May 2009 15:02:43 -0700, sf > wrote:

>On Sun, 17 May 2009 14:44:59 -0700, "The Ranger"
> wrote:
>
>>I don't think I've ever tried sweet; what would that do to a martini?
>
>Sweet vermouth is great in a Manhattan. It doesn't take a genius to
>say it'll make your martini sweet and tinge it pink. With your taste
>in gin, maybe sweet vermouth is for you.

I once ordered a Manhattan in Harlem, and the bartender didn't know
what the hell I was talking about.

True.
--
mad

On Sun, 17 May 2009 12:22:49 -0700 (PDT), The Ranger
> wrote:

> I have recently been looking for good, cheap options for hooch in an
> attempt to trim back my overall food and drink expenditures? What
> would you all recommend? Why?
>
> Current cupboard contents are quite eclectic:
> Single Malt - Auchentoshan
> Blended Scotch - Chivas Regal
> Gin* - Llords Gin (gift from a non-gin drinker)
> Rum - Bacardi White
> Vodka - Ketel One and Seagrams and Skyy

Don't replace the bended Scotch, the gin, the rum or two of the three
vodkas.

When the malt and last vodka run out restock with something you love
even if it costs a fortune. In fact better if it costs a fortune
because it'll be easy to resist the temptation to have a nip whenever.

Drink less. Enjoy more.


Matthew
--
Mail to this account goes to the bit bucket.
In the unlikely event you want to mail me replace usenet with my name

Brandy and tequila at the moment - I'll get a botle of vodka when I go
to the liquor store. I like brandy in my coffee, and I have been
known to do shots of tequila with lime and salt.

I don't go for the high-priced stuff, either.

Beer - most dark beers or a nice amber lager.
--
mad

sf wrote:
> On Sun, 17 May 2009 14:44:59 -0700, "The Ranger"
> > wrote:
>
>> I don't think I've ever tried sweet; what would that do to a martini?
>
> Sweet vermouth is great in a Manhattan. It doesn't take a genius to
> say it'll make your martini sweet and tinge it pink. With your taste
> in gin, maybe sweet vermouth is for you.
>
> That said, here's a recipe for a "Perfect Martini" which uses equal
> parts of dry and sweet vermouth.
>
> http://www.drinkswap.com/drinks/deta...recipe_id=5991
>
> Perfect Martini
> Ingredients
> 2 oz Gin
> 1/2 oz Dry Vermouth
> 1/2 oz Sweet Vermouth
>
> Directions
> Stir ingredients and strain into a frosted cocktail glass.
> Garnish with a twist of lemon, and serve.
>


That's the only Martini I've tried that I really liked. Except I used a
lot more gin than that -- I think it was 4 ounces of Booth's 90 proof
gin and a generous 1/2 oz each of sweet and dry vermouths. The gin was
ice cold (poured from the freezer) and I didn't add any ice.

Bob

On Sun, 17 May 2009 14:11:02 -0700, "The Ranger"
> wrote:

wrote in message
.. .
>[snip]
>> Have one 40oz. of Crown Royal [..]
>
>Canada brews some wonderful beers (Molson's and Moosehead) but that whisky
>isn't what I'd consider worthy of keeping in the liquor cabinet... Even as a
>boiler-maker.
>
>The Ranger
>

It's Special Reserve Crown Royal, and yes we have some very good
beers. Remember pulling a 24 of red cap out in a trailer park while on
holidays, the neighbour could't handle it...too strong
If I had to drink beer, it would have to Labatts Lite.

"The Ranger" > wrote in message
>
> If SWMBO won't let me participate in a minor homebrewing experiment, I'm
> pretty sure setting up a still requiring a more exotic (and heat-based)
> set-up would be out.
>
> The Ranger

Making wine is cheap and easy. Works out to $2.50 to $4 a bottle depending
on what you make. Beer is fairly simple too for the homebrewer. Liquor,
OTOH, takes more equipment, time, and skill than I'm willing to play with at
this time. I've seen it done and you can make some really good stuff if you
know how.

"The Ranger" > wrote in message
> As far as floral and enjoyable: I really enjoy Plymouth and Anchor
> Junipero. Both are solid performers but both are expensive. And neither
> require you to sneak up with nose-plug firmly in place in order to gain
> that first sip, unlike Tanquery and Sapphire both!
>
> The Ranger

Hendricks is my favorite, but I've never noticed that odor with Sapphire and
I have a bottle on hand at all times. Plymouth is good, but I've not seen
Anchor that I recall.

Crystal Palace Vodka is all you need.

-sw

On Sun, 17 May 2009 15:13:20 -0700, Mack A. Damia
> wrote:

>On Sun, 17 May 2009 15:02:43 -0700, sf > wrote:
>
>>On Sun, 17 May 2009 14:44:59 -0700, "The Ranger"
> wrote:
>>
>>>I don't think I've ever tried sweet; what would that do to a martini?
>>
>>Sweet vermouth is great in a Manhattan. It doesn't take a genius to
>>say it'll make your martini sweet and tinge it pink. With your taste
>>in gin, maybe sweet vermouth is for you.
>
>I once ordered a Manhattan in Harlem, and the bartender didn't know
>what the hell I was talking about.
>
>True.

I wonder what they call it there?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 17 May 2009 17:18:40 -0500, zxcvbob >
wrote:

>sf wrote:
>> On Sun, 17 May 2009 14:44:59 -0700, "The Ranger"
>> > wrote:
>>
>>> I don't think I've ever tried sweet; what would that do to a martini?
>>
>> Sweet vermouth is great in a Manhattan. It doesn't take a genius to
>> say it'll make your martini sweet and tinge it pink. With your taste
>> in gin, maybe sweet vermouth is for you.
>>
>> That said, here's a recipe for a "Perfect Martini" which uses equal
>> parts of dry and sweet vermouth.
>>
>> http://www.drinkswap.com/drinks/deta...recipe_id=5991
>>
>> Perfect Martini
>> Ingredients
>> 2 oz Gin
>> 1/2 oz Dry Vermouth
>> 1/2 oz Sweet Vermouth
>>
>> Directions
>> Stir ingredients and strain into a frosted cocktail glass.
>> Garnish with a twist of lemon, and serve.
>>
>
>
>That's the only Martini I've tried that I really liked. Except I used a
>lot more gin than that -- I think it was 4 ounces of Booth's 90 proof
>gin and a generous 1/2 oz each of sweet and dry vermouths. The gin was
>ice cold (poured from the freezer) and I didn't add any ice.
>
OK, we'll call it "Bob's Perfect Martini"!


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun 17 May 2009 12:22:49p, The Ranger told us...

> I have recently been looking for good, cheap options for hooch in an
> attempt to trim back my overall food and drink expenditures? What
> would you all recommend? Why?

We drink alcohol so infrequently that it really doesn't matter what it costs.
I'd rather have exactly what I prefer when I do have a drink. We've cut back
on many other areas wherever we could.

--
Wayne Boatwright
------------------------------------------------------------------------
After violent emotion most people and all boys demand food.
~Rudyard Kipling

"zxcvbob" > wrote in message
...
> The Ranger wrote:
>
>> * Tanquerey and Bombay Sapphire both taste and smell like kerosene to
>> me.
>>
>
>
> That's turpentine, not kerosene. (Gin is supposed to smell a little like
> turpentine.)
>
> I buy both Seagram's and Booth's for G&T's and to mix with grapefruit
> juice. Not sure if they are good enough for a martini, but that's OK
> because I'm not old enough to like martinis*
>
> Bob
>
> *Martini = gin + vermouth with a garnish. It's not a martini if you make
> it with vodka or leave out the vermouth. And certainly not all those
> silly drinks with the suffix -tini.
>

a good toony demands just a whisper of vermouth. two good spanish olives and
shaken not stirred.

The Ranger wrote:
> I have recently been looking for good, cheap options for hooch in an
> attempt to trim back my overall food and drink expenditures? What
> would you all recommend? Why?
>
> Current cupboard contents are quite eclectic:
> Single Malt - Auchentoshan
> Blended Scotch - Chivas Regal
> Gin* - Llords Gin (gift from a non-gin drinker)
> Rum - Bacardi White
> Vodka - Ketel One and Seagrams and Skyy
>
> Wine:
> $2C
> Trader Joe's
> Fetzer
>
> Beers:
> Fat Tire
> Blue Moon
>
> * Tanquerey and Bombay Sapphire both taste and smell like kerosene to
> me.


The recession has not hit me, but I have cut back on my alcohol intake.
We got out of the habit of cocktails and canapes before dinner. Well...
not every day anyway. I still enjoy my Manhattans. If you don't like
Tanqueray or Bombay Sapphire I can't help you. Those are my two
favourite gins.

Mark Thorson wrote:
> The Ranger wrote:
>> I have recently been looking for good, cheap options for hooch in an
>> attempt to trim back my overall food and drink expenditures? What
>> would you all recommend? Why?
>
> If cost matters, maybe it's time to learn
> how to make your own. Are there really
> revenooers out there hunting unauthorized
> stills these days? It seems to me there's
> lots bigger fish out there.
>
> I've heard of amateurs making artisanal
> liqueurs, like absinthe. Maybe you could
> take up a new hobby?

I got a recipe for Galiano on the internet and I make my own. I use it
in a couple of fancy-fruity cocktails. It was too expensive to buy even
a small bottle for such a use. The home made stuff works fine.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

The Ranger wrote:

> What's your favorite vermouth? I just learned about Vya and Punt e Mes for
> high-end but haven't ever tried them. I prefer the more traditional Noilly
> Pratt Dry and Cinzano Dry. Do you use sweet or dry? I don't think I've ever
> tried sweet; what would that do to a martini?

Martini & Rossi Dry. Sweet vermouth is in a Manhattan. A cheaper
vermouth that is pretty useful in cooking is Gallo's.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Mack A. Damia wrote:
> Brandy and tequila at the moment - I'll get a botle of vodka when I go
> to the liquor store. I like brandy in my coffee, and I have been
> known to do shots of tequila with lime and salt.
>
> I don't go for the high-priced stuff, either.
>
> Beer - most dark beers or a nice amber lager.

Living near the Mexican border, I get duty-free booze. I like Absolut
vodka the best, just the regular kind. The flavored vodkas are not my
thing. I get good prices on Bacardi rum and Cuervo Gold tequila. There
is a Mexican knock off of Contreau called Controy that is excellent in
margaritas.

Last week I ran out of tequila and was not planing to go to Mexico until
June when I see the dentist, so I bought some Sauza. It's almost good. I
still prefer Cuervo in my margaritas, but an emergency is an emergency. <g>

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On May 17, 4:11*pm, "The Ranger" > wrote:
> wrote in message
>
> ...
> [snip]
>
> > Have one 40oz. of Crown Royal [..]
>
> Canada brews some wonderful beers (Molson's and Moosehead) but that whisky
> isn't what I'd consider worthy of keeping in the liquor cabinet... Even as a
> boiler-maker.

Molson and Moosehead are "wonderful beers"??
They are commercial products of about the same quality as A-B InBev's
Michelobs, if that.
Not to say that good beer cannot be made in large quantities. Sierra
Nevada Pale Ale is a good example of that. I'm sure that Canada
produces some great beers, but Molson and Moosehead are not among
them.

>
> The Ranger

--Bryan

--Bryan

wrote:
> On Sun, 17 May 2009 14:11:02 -0700, "The Ranger"
> > wrote:
>
>> wrote in message
>> ...
>> [snip]
>>> Have one 40oz. of Crown Royal [..]
>> Canada brews some wonderful beers (Molson's and Moosehead) but that whisky
>> isn't what I'd consider worthy of keeping in the liquor cabinet... Even as a
>> boiler-maker.
>>
>> The Ranger
>>
>
> It's Special Reserve Crown Royal, and yes we have some very good
> beers. Remember pulling a 24 of red cap out in a trailer park while on
> holidays, the neighbour could't handle it...too strong
> If I had to drink beer, it would have to Labatts Lite.

My favorite beer is from Halifax. Alexander Keith's IPA.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sun, 17 May 2009 19:38:42 -0500, Janet Wilder
> wrote:

>Mack A. Damia wrote:
>> Brandy and tequila at the moment - I'll get a botle of vodka when I go
>> to the liquor store. I like brandy in my coffee, and I have been
>> known to do shots of tequila with lime and salt.
>>
>> I don't go for the high-priced stuff, either.
>>
>> Beer - most dark beers or a nice amber lager.
>
>Living near the Mexican border, I get duty-free booze. I like Absolut
>vodka the best, just the regular kind. The flavored vodkas are not my
>thing. I get good prices on Bacardi rum and Cuervo Gold tequila. There
>is a Mexican knock off of Contreau called Controy that is excellent in
>margaritas.

Looking at my bottle of Controy this minute and wondering how it would
taste in hot chocolate.

>Last week I ran out of tequila and was not planing to go to Mexico until
>June when I see the dentist, so I bought some Sauza. It's almost good. I
>still prefer Cuervo in my margaritas, but an emergency is an emergency. <g>

A Mexican turned me onto Cabrito. Actually, after the first two, it
really doesn't matter. :-)
--
mad

On May 17, 5:28*pm, wrote:
> On Sun, 17 May 2009 14:11:02 -0700, "The Ranger"
>
> > wrote:
> wrote in message
> .. .
> >[snip]
> >> Have one 40oz. of Crown Royal [..]
>
> >Canada brews some wonderful beers (Molson's and Moosehead) but that whisky
> >isn't what I'd consider worthy of keeping in the liquor cabinet... Even as a
> >boiler-maker.
>
> >The Ranger
>
> It's Special Reserve Crown Royal, and yes we have some very good
> beers. Remember pulling a 24 of red cap out in a trailer park while on
> holidays, the neighbour could't handle it...too strong *
> If I had to drink beer, it would have to Labatts Lite.

Labatt's Light is just the sort of beer for folks who don't really
like beer. Old Milwaukee Light is like that here in the USA. Very
little taste. I like beer, but I don't like liquor, especially
whiskey.

--Bryan

On Sun, 17 May 2009 17:38:50 -0700 (PDT), Bobo Bonobo®
> wrote:

>On May 17, 4:11*pm, "The Ranger" > wrote:
>> wrote in message
>>
>> ...
>> [snip]
>>
>> > Have one 40oz. of Crown Royal [..]
>>
>> Canada brews some wonderful beers (Molson's and Moosehead) but that whisky
>> isn't what I'd consider worthy of keeping in the liquor cabinet... Even as a
>> boiler-maker.
>
>Molson and Moosehead are "wonderful beers"??
>They are commercial products of about the same quality as A-B InBev's
>Michelobs, if that.
>Not to say that good beer cannot be made in large quantities. Sierra
>Nevada Pale Ale is a good example of that. I'm sure that Canada
>produces some great beers, but Molson and Moosehead are not among
>them.
>
>>
>> The Ranger
>
>--Bryan

I'm drinking Negra Modelo at the moment.

Went into our local Walmarts, and there was a display with over a
dozen imported beers.

I picked out three....

Kapuziner Weißbier
Urtypisches Schwarzbier
Flenssburger Pilsner.

I have to wait for some hot weather to really enjoy these, though.
--
mad

In article
>,
The Ranger > wrote:

> I have recently been looking for good, cheap options for hooch in an
> attempt to trim back my overall food and drink expenditures? What
> would you all recommend? Why?
>

I promise to stay on topic and not come up with yet another crappy
martini recipe.

My depression picks:

house beer- Henry Weinhard Private Reserve ($9.99/12)

table wine- I make my own- about $2.50-$3.00 a 750ml.

whiskey- Henry Evans Kentucky Bourbon, 1.5ml- less than $20.00

all purpose grape brandy- E. and J. California brandy

amer- Amer Torani, made in California, an Amer Picon substitute. It's
used in making a Picon Punch, a cocktail that is little known east of
Nevada. It's usually available in Basque restaurants here in the west.

gin- Seagram's

Campari- sorry, no cheap substitute.

D.M.

On Sun, 17 May 2009 19:30:40 -0500, Janet Wilder
> wrote:

>I got a recipe for Galiano on the internet and I make my own. I use it
>in a couple of fancy-fruity cocktails. It was too expensive to buy even
>a small bottle for such a use. The home made stuff works fine.

I tried making it once or twice and wasn't happy with the results.
Can you post your recipe?

--
I love cooking with wine.
Sometimes I even put it in the food.

On May 17, 7:50*pm, Mack A. Damia > wrote:
> On Sun, 17 May 2009 17:38:50 -0700 (PDT), Bobo Bonobo®
>
>
>
> > wrote:
> >On May 17, 4:11*pm, "The Ranger" > wrote:
> >> wrote in message
>
> . ..
> >> [snip]
>
> >> > Have one 40oz. of Crown Royal [..]
>
> >> Canada brews some wonderful beers (Molson's and Moosehead) but that whisky
> >> isn't what I'd consider worthy of keeping in the liquor cabinet... Even as a
> >> boiler-maker.
>
> >Molson and Moosehead are "wonderful beers"??
> >They are commercial products of about the same quality as A-B InBev's
> >Michelobs, if that.
> >Not to say that good beer cannot be made in large quantities. *Sierra
> >Nevada Pale Ale is a good example of that. *I'm sure that Canada
> >produces some great beers, but Molson and Moosehead are not among
> >them.
>
> >> The Ranger
>
> >--Bryan
>
> I'm drinking Negra Modelo at the moment.
>
AFAIK, the only Mexican beer that really tastes good is Negra Modelo.
I've had all the other commonly available ones. I'm having Schlafly
Dry Hopped APA, which is brewed less than two miles from here.

> --
> mad

--Bryan