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What are you drinking today?

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Alfred E Neuman
1350170.  Tue Jun 09, 2020 4:14 pm Reply with quote

I decided to stop using sugar in tea and coffee a few years ago. This was sometime between my eight oclock cup and my ten oclock cup. After about a week I didnt miss it and realised that I was enjoying the taste of the tea itself for the first time in my life. I have grabbed the wrong cup once or twice since then and I actually wont drink either with sugar in now - its not that its too sweet, it just tastes awful.

1350179.  Tue Jun 09, 2020 6:35 pm Reply with quote

I hate unsweetened tea to the point where I just will not drink it. If I did, I would extract no pleasure whatsoever from the experience, so why bother? I am getting used to sweetener instead of sugar, but if the doctors told me tomorrow that they had made a terrible mistake and I was not diabetic at all, my very next brew would be fully sugared.

1351036.  Sat Jun 20, 2020 5:38 pm Reply with quote

A daiquiri, a strawberry daiquiri in fact; pleasant but very sweet.

1359103.  Tue Sep 22, 2020 4:57 pm Reply with quote

A Long Island Iced Tea but with Ricard instead of Cointreau and a little Orange and Mango cordial (posher versions would use fresh juice I suppose). An interesting change of pace that might even merit a name of its own... perhaps an Aniseed Wheeze? A Liquorish Lark? Maybe even A Wormdo?*@

* Ricard/Pernod are Absinthe substitutes without any (AFAIK) of the Wormwood (thujone).
RIMMER: I come up to you and say, "Excuse me, would you like to join me in a cocktail?" You say "Yes." I say "Would you like a wormdo?" You say "What's a wormdo?" And I say...
LISTER: "Oh, it wriggles along the ground like that."
RIMMER: You know it!
LISTER: Rimmer, you could not pull a rotten tooth out of a dead horse's head with that one.

1359159.  Wed Sep 23, 2020 12:41 pm Reply with quote

Ricard just tastes like melted aniseed balls to me. No thanks!

1366739.  Sun Nov 29, 2020 3:30 pm Reply with quote

I'm going to try and lift my mood with a Zombie of sorts (tropical fruit juice rather than simple pineapple).

1367235.  Fri Dec 04, 2020 10:33 am Reply with quote

A cup of PG which I've got 'just right'.

Blissful hints of rose petal coming through.

Coffee? Pah!

1367291.  Fri Dec 04, 2020 4:35 pm Reply with quote

PG Tips remains my favourite tea, though if we're going posh I love a good Ceylon tea.

1367295.  Fri Dec 04, 2020 4:39 pm Reply with quote

Brooke Bond Scottish Blend works well with the water around here, similar softness to Sottish water.

1369576.  Thu Dec 24, 2020 12:03 pm Reply with quote

OK, last choices made - so I'm locked in and battened down for the Christmas thrill ride... oh.

Booze it is then.

1369629.  Thu Dec 24, 2020 7:14 pm Reply with quote

Kir Royale

The Mot & Chandon turned out to be rather indifferent so I shall be reviving a champagne cocktail or two from last year as well.

The 75,000 was rather good as I recall.

post 1339727

Absolutely superb! An equal volume of champagne to other ingredients is good IMO.

1369633.  Thu Dec 24, 2020 7:46 pm Reply with quote

Celebaelin wrote:
Air Mail

Champagne, golden rum, lime juice, honey

This is good too.

Again I'd say go sparingly on the champagne but add more than with the 75,000 - roughly double the amount of champagne to other ingredients tastes good to me. Getting the amount of honey right makes this drink to my mind - but once again that is a matter of individual taste.

1369636.  Thu Dec 24, 2020 8:14 pm Reply with quote

More Kir Royale.

Of course simply everyone knows what's in that so I didn't need to say earlier... it's crme de cassis (blackcurrant liqueur) and champagne.

1369645.  Thu Dec 24, 2020 10:29 pm Reply with quote

I had a small glass of Baileys :-)

1370501.  Mon Jan 04, 2021 4:55 am Reply with quote

As a "nightcap" last night I had a mug of hot chocolate. Unusual in that it was Mexican chocolate. Unusual flavour and very, very drinkable. It reminded me of Royal Navy Kye and is made in a similar way. The chocolate comes as a large tablet about 50mm in diameter and 10mm thick, I cracked the block in half, half a tablet for a large (12oz) mug, and then chopped it into smaller pieces and stirred it into some milk I had heating up on the stove. Stirring constantly until the milk had dissolved all of the block then poured into awaiting mug, spoonful of sugar seems to be enough to sweeten this to my level of need. Not sickeningly chocolaty and there are some other flavours in there, recommended!


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