So share with us what you like to drink and your sources for such happy libations!
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| Celtic Radio Community > Drinks > Beers, Wines, And Spirits |
| Posted by: Shadows 07-Mar-2005, 01:23 PM |
| This topic has come about due to a discussion on another thread. It seems more at home here then in the Jesters Court. So share with us what you like to drink and your sources for such happy libations! |
| Posted by: Shadows 07-Mar-2005, 01:27 PM |
| Try this link for some good brews! http://www.abcbrew.com/Hbgmain.html The Jolly Scott ale is the closest thing I can find to McEwan ale on this side of the pond without paying an arm and a leg for it! |
| Posted by: Aaediwen 07-Mar-2005, 02:50 PM |
I'm far from skilled when it comes to alchoholic drinks. So far though, the only beer I've found drinkable is also the only non-US beer I've tried. Guinness. Don't let it get warm though. If it is something with food though, set me up with a good semi-dry red wine of some sort  |
| Posted by: Shadows 07-Mar-2005, 02:53 PM |
| What red wine do you prefer Aae? |
| Posted by: Aaediwen 07-Mar-2005, 03:16 PM |
| Not tried enough to be able to say more than I have. |
| Posted by: MDF3530 07-Mar-2005, 04:24 PM |
| Pizza and seafood-any kind of beer, preferably Amstel Light or Molson Golden. Steaks or pasta with red sauce-a decent merlot or shiraz. Poultry, pork and pasta with white sauce-whatever white wine we have in the house. I'm not much of a wine drinker, but I prefer reds to whites when I do have wine. My mom's a white wine person. |
| Posted by: dundee 07-Mar-2005, 04:28 PM |
| ahhhhh with food of the grilled nature i prefer a good mini brewery beer... sam adams has got some good stuff right now i have their winter ale.....i also like bass and harp, very nice and light to wash down burgers or brats..... for steak i would prefer a nice merlot..... fish or chicken i really like cold sauvignon blanc..... mmmmmmm i will not desecrate a guinness with food that to me is a sit down and drinking beer enjoyed strictly on its own merits. evening sippers.... in the winter i prefer warm brandy in a small snifter, presently i am drinking korbel x/tra smooth... in the summer i like jamesons irish whiskey...... footnote... this makes me sound like i imbibe heavily but actually i probably average about 2-3 drinks a week including beer.... sometimes more but that is where it would average. i drink only for the pure enjoyment it adds to some foods or to an evening of relaxing.... Sláinte and drink responsibly |
| Posted by: Shadows 07-Mar-2005, 04:47 PM |
| My favorite summer drink is gin and tonic with a twist of lime and a sprig of mint... ah the good ol days of summer BBQ.... Any good beer or ale, no BUD, Schlitz or Miller that is just urine in a can to me! You never really buy beer you just rent it LOL! Wine: A good Sherry such as Dry Sack, or a good Burgundy, or a good Sauturne, or a good Mediera make any meal grand in my opinion! White or red it does not matter , just what tastes good to you and your guests. |
| Posted by: CelticRose 10-Mar-2005, 06:16 PM |
| I finally made it over here! I love a dry red wine like a Merlot or Chianti, preferrably Ruffino or Bellagio. I drink it when I eat Italian food. I love a dry white wine, but I don't know any names of them right off hand that I could tell you. Beer? Well, I like Killian Red, Becks, Bass, Dos Equis and used to drink Coors Lite and Miller Lite to cut calories. Now that I am on a diet, I am not supposed to drink any of it.  Won't hurt me to try some of these others you all are recommending though! |
| Posted by: Shadows 10-May-2005, 04:12 PM |
| Here is a drink that has roots long ago and far away....it takes some time to make but it is well worth the wait!!! Recipe Name: SHRUB Category: SPIRITS Serves: 12 SOURCE OLD HAND WRITTEN RECIPE FROM 18TH CENTURY ARCHIEVE two quarts of brandy juice of five lemons the peels of two half a nutmeg three pints of white wine pound and a half of sugar Take two quarts of brandy, and put it in a large bottle, adding to it the juice of five lemons, the peels of two, and half a nutmeg; stop it up, let it stand three days, and add to it three pints of white wine, and a pound and a half of sugar; mix it, strain it twice through a flannel, and bottle it up. It is a pretty wine, and a cordial. This was General Bradock's Favorite drink. |
| Posted by: CelticRose 10-May-2005, 05:43 PM |
| Nice recipe, Shadows, until I read: a pound and a half of sugar???  |
| Posted by: Aaediwen 10-May-2005, 05:46 PM | ||
CR, you're not supposed to drink the whole batch by yourself, surely. Supposed to fix that when a few of us are around to help out |
| Posted by: CelticRose 10-May-2005, 05:58 PM |
Oh, well that is true.   I am just not usually used to sharing, that's all!  |
| Posted by: Ců Dubh 11-May-2005, 08:05 AM |
| I like Cairn o Mohr Scottish wines. http://www.cairnomohr.co.uk/ Definitely worth trying.  |
| Posted by: CelticRose 11-May-2005, 06:19 PM |
| Hallo Cu Dubh! Bet you can't get that here in the states though, eh? I read on the net today that a glass of malt whisky is actually better for your health than red wine! It has much more anti-oxidants and can help keep from developing cancer. Remarkable! I don't drink the stuff, but I might try! Wonder how many calories that would be?  |
| Posted by: MDF3530 11-May-2005, 07:18 PM |
| Right now, I'm drinking Goose Island Summertime beer. It'll definitely put some hair on your chest. Goose Island is a local microbrew in Chicago. http://www.gooseisland.com/ |
| Posted by: Shadows 11-May-2005, 08:09 PM | ||||
Rose most of the sugar turns to alcohol or is strained out in the straning process... this makes a very very good smooth cordial, not something to be slamming down by the glassfull LOL! It is so smooth you would not know it had alcohol in it....it ends up about 120 proof. |
| Posted by: CelticRose 12-May-2005, 12:28 AM |
| Now this is how much I know about the sugar process in making drinks. I am not much of a drinker, but when I do I like a good cold beer and I drink it fast to keep it from getting warm and I can put down several! Wine? A glass or two, that's it. And usually with Italian or seafood. Spirits? Don't like the stuff, usually. But I might like that cordial you describe up there Shadows and if I did, I would want a glassfull! Shadows, tell me again what beers or ale you like and recommend. Mike, I don't want hair on my chest, so I won't be trying your Goose Island brew. |
| Posted by: Shadows 12-May-2005, 07:11 AM |
| The Jolly Scott ale is the closest thing I can find to McEwan ale on this side of the pond without paying an arm and a leg for it! I like both. I also drink Lord Chesterfield Ale - Yingling breweries ( oldest brewery in the US). Day to day beer consumption is Genesse...16oz returnables. |
| Posted by: CelticRose 13-May-2005, 06:24 PM |
| Thanks Shadows! That helps a lot. Anybody had Ardbeg whisky? It is distilled on the Isle of Islay and wondered if anybody liked it. I heard it is really expensive though.........like $50.00 a bottle!  |
| Posted by: pkalexander 14-May-2005, 07:46 PM |
| Used to live in Argentina and Spain so love the wine from there. Gin and tonics for summer, and a good single malt scotch for winter. Guiness always nice during the highland games...... |
| Posted by: MDF3530 14-May-2005, 07:56 PM | ||
You wanna hear about expensive liquor? Cristal champagne, the one that's favored by the hip hop artists, costs $500 a bottle! |
| Posted by: CelticRose 20-May-2005, 07:11 PM |
And must be nice of them to be able to afford it too, eh?  I'll stick with beer! |
| Posted by: Emmet 01-Jul-2005, 11:43 AM |
| "Anybody had Ardbeg whisky? It is distilled on the Isle of Islay and wondered if anybody liked it. I heard it is really expensive though.........like $50.00 a bottle!" Ardbeg is one of my all-time favorite whiskys. Islay malts are very smoky and peaty, not to everyone's taste, and Ardbeg is one of the more robust. Around here, 10 year old Ardbeg and Laphroag is about $40.00. 12 year old Lagavulin, another very peaty Islay single malt (and quite possibly the best, IMHO) is about $80.00 (if you can find it), 15 year Laphroag and Ardbeg about $70.00. Talisker, from the isle of Skye, is also about $70.00 as I recall. That's about the price range for a good bottle of single malt whisky. |
| Posted by: A Shrule Egan 04-Jul-2005, 05:46 PM |
| Since it was a long holiday, I took a trip to Cooperstown, N.Y. to replenish my beer supply. First, I stopped at Cooperstown Brewery, in Milford and sampled a new beer named after the owners dog, Striker. It was a light version of a Porter. If you like Porter but don't like to drink it on hot days, this beer is perfect. Very smooth and light in flavor. I brought home four cases of a mixed case of all of their beers. Then I drove a mile and half up the road to the Ommegang Brewery, http://www.ommegang.com/ and I was talking to Larry Bennett, Marketing Director. I commented that they must be really cranking out the beer, since the last time I was there. Ommegang has since added more vats and other equipment. Larry said that, that was just the beginning of the expansion. A whole new building, which will be bigger than the present building and plenty more vats and storage. I left with a few four packs of Hennepin. Here's an article that I found from the Cooperstown Crier newspaper. Ommegang has expansion plan By JIM AUSTIN Editor MIDDLEFIELD - In response to increasing demand for their beers, Brewery Ommegang is planning an expansion project which will boost production capacity by 40 percent. "We're selling every drop of beer we can make," said Ommegang marketing director Larry Bennett. The eight-year-old brewery on County Route 33 recently capped its five millionth bottle and is having trouble keeping up with customers who want more of its Belgian-style beers and ales. The brewery was purchased by Duvel Moortgat in January of 2003 and since then they have slowly been putting to together a strategy, said brewmaster Randy Thiel. That strategy has paid off and demand continues to increase. "We're struggling to meet demand for our beer. Things have really taken off," Thiel said. The expansion project will feature the addition of a fermentation vessel outside the brewery building. Thiel compared the stainless steel fermenter to a dairy bulk tank. The 9,000 gallon tank will be vertically oriented and stand 35 feet tall - the same height as the roof of the brewery. The tank will be located on the east side of the building and not visible from the roadway, Thiel said. Because of the frigid winter temperatures in Central New York, the tank will have three inches of insulation to prevent the beer from freezing. The tank will be connected to the main building by way of an enclosed walkway to allow brewers access to the business end of the tank without having to go outside, he explained. The other exterior component to the expansion is a grain silo to store the barley malt used in brewing. "As we brew more beer, it makes good sense to bring in a silo," Thiel said. Currently the barley malt comes in bags, but with the silo deliveries will be make in bulk. The silo will be more slender than the fermenter, stand 30 feet tall and hold 50,000 pounds of barley malt. It, too, will be located on the east side of the building. Inside the brewery, a wall will be removed to add more space to the cellar where the beer is bottle conditioned and a new steam boiler for the building will be installed. Thiel said no additional storage space is anticipated at this time because much of their product is warehoused in New Jersey. The brewery plans to stick with its five main beers because it can't fit anymore into the commercial pipeline currently. When the expansion of their production capacity is complete, it may allow them consider some others, Thiel said. In the short-term, the expansion will not result in more employment, but ultimately there will be more jobs and that's good thing, he said. "We're gaining momentum and will probably have to turn around and think about more expansion," Thiel said. The Middlefield town planning board will conduct a public hearing in regard to the expansion plan next Tuesday, April 12, at 7:15 p.m. in the town hall. |
| Posted by: CelticRose 04-Jul-2005, 11:54 PM |
| Holy cow, Emmet! That is a lot of money for a bottle of whisky! Goodness! I guess I won't be buying any as I am too cheap. Mike, sounds like you got a lot accomplished beer-wise! |
| Posted by: Emmet 05-Jul-2005, 04:48 AM |
| "That is a lot of money for a bottle of whisky!" That's what I prefer to drink...I hate to admit it, but my usual bottle at home is Lochindaal, an Islay malt I get for $15.00 a bottle. |
| Posted by: CelticRose 05-Jul-2005, 05:37 PM |
| Yeah, well you get what you pay for, eh? The Highland games I am going to in a couple weeks will have a whisky tasting, but I am going to miss it cause I can't get up there at that time. Oh well. |
| Posted by: Emmet 07-Jul-2005, 08:34 AM |
| I pipe for our whisky tasting every year; the Dunedin Brewery makes a seasonal "Highland Games Ale", and I pipe out the first keg every year at the whisky tasting. I can always count on a bottle or two from their table in consideration of my efforts; this year it was an unopened bottle of Talisker. Last year, Dalwhinnie. Once the evening's done, a select few take the keg back to the brewery, where we sit out on the back porch 'till the wee hours, smoking cigars, passing numerous flasks around, playing pipes and draining the keg. May not be high paying, but the perks are great! |
| Posted by: Shamalama 07-Jul-2005, 11:34 AM | ||
I used Talisker when we "christened" our new home - a snog and a blessing as we entered each room. It was my first Islay, and it had a good taste and smell of smoke, but not too overpowering. Laphroaig, on the other hand, is a beast not to be tackled by the timid. I once read that Laphroaig was lovingly referred to as a mixture of iodine and diesel fuel. To say it is "smoky and peaty" is an understatement, and yet it should be attempted/enjoyed by everyone at least once. I haven't tried Lagavulin yet, because I've since then stumbled upon The Glenlivet and have found heaven on earth. I have enjoyed a number of bottles of their 12 year (around $35 at my local store), and am currently enjoying their 18 year (around $45). I did not enjoy their 12 year French Oak. If I win the lottery I'll tell you about their 1959 vintage. |
| Posted by: Emmet 07-Jul-2005, 12:20 PM |
| "Laphroaig, on the other hand, is a beast not to be tackled by the timid. I once read that Laphroaig was lovingly referred to as a mixture of iodine and diesel fuel. To say it is "smoky and peaty" is an understatement, and yet it should be attempted/enjoyed by everyone at least once." My wife (who doesn't like smoked fish, meat, or cheese either) characterizes it as "licking an ashtray". Oh well...I guess that means I don't have to share... |
| Posted by: CelticRose 07-Aug-2005, 11:34 PM |
| I have tried a couple new ales in the last few weeks. One is called Pete's Wicked Ale. Was really good! The other was Newcastle. Really liked it too. Hubby hated both of them. |
| Posted by: MDF3530 08-Aug-2005, 12:37 AM |
| I've seen those in the liquor stores, but I've never tried 'em. I would like to though. I'm willing to try any beer once. When I became of legal age, I discovered you had to try 'em all to find ones you like. Ones I do like: Miller Lite Miller Genuine Michelob Golden Bud Light Corona Coors Light Amstel Light Heineken Leinenkugel's (all except the Berry Weiss) Killian's Berghoff Guinness Old Style Light Icehouse Ones I don't: Blatz Budweiser Special Export Old Style Any of the bargain basement beer |
| Posted by: cynni 08-Aug-2005, 03:25 AM | ||
I have tried and it was really good. I liked it anyway. I tried it down at the Grandfather Mountain Highland Games. I think it is expensive. My husband bought a 10yr old bottle for $45.00. ouch. It is not going to be opened. Neither will be the little bottle we got. |
| Posted by: CelticCoalition 08-Aug-2005, 09:36 AM |
| Personally, I prefer Murpy's Irish stout to Guinness, but I love both brews. I also enjoy single malt scotch, and irish whiskey. Bushmills 10 year is wonderful, and Tormoore is a great scotch. I've also been known to partake of car bombs and jagger bombs on occasion. I love red wine, especially shiraz. My girl friend loves the sweeter white wines liek the rieslings, etc. |
| Posted by: stoirmeil 08-Aug-2005, 10:52 AM |
| Can't drink much at all anymore, system won't take it. But I really developed quite a taste for Retsina when I was at school up in Lowell, MA many years ago (big Greek enclave there). It is a dry wine that comes in white or red, though I think the white is more common, and it has a heavy resinated component. My friends used to razz me that I was drinking Lysol -- you can even smell it in the bouquet. It is very piney. But you can acquire the taste, and it is wonderful with greek foods and the typical herbs that are used to flavor them (rosemary, thyme, and so forth) that have a similar bite. (The red can give you a morning-after comparable to chianti, so you have to be careful and get used to it.) |
| Posted by: Shadows 15-Oct-2005, 09:16 AM |
| I have not made this but have had some that was made this way...good! This does create alcohol so I do not recommend it for kids LOL! Ginger beer Ingredients 4 oz. dried ginger root 1 gallon water juice from 1 medium lemon 1 pkg. active dry yeast 1/2 lb. sugar Method Pound or grind the ginger root, then boil it in ˝ gallon of water for 20 minutes. Remove and set aside. Mix lemon juice and pkg. of dry yeast in a cup of warm water and add to the ginger root water. Pour in remaining water and let mixture sit for 24 hours. Strain out the root bits and stir in the sugar well. Bottle in sterilized glass bottles and place in refrigerator. Don?t store at room temperature or bottles may explode. Makes ten 12-oz. bottles. |
| Posted by: CelticRose 16-Oct-2005, 06:41 PM |
| Okay, we have an English pub about an hour from here. Can anybody recommend any good English beers to drink so I don't look like an idiot when I get there to order? I have been there before but because I am so dense on English stouts, I ended up ordering a Miller Light.......*ducks* |
| Posted by: Shadows 19-Nov-2005, 05:59 AM |
| This is good for the evening after the hunt: Recipe Name: Fish House Punch (SPIRITS) Category: 18TH CENTURY Serves: 25 1 Pound sugar 1 Quart lemon juice (strained) 2 Quart rum 1 Quart cognac 1/2 Cup peach brandy The most famous of Philadelphia's eating clubs was the State of Schuylkill or the Fish House. In 1732, a group of Quakers founded a club where hunters and fishermen could relax, converse and drink Fish House Punch. When William Black visited Philadelphia in 1744, he reported that he and his company were welcomed with a bowl of punch large enough to have "swimm'd half a dozen young geese." Dissolve sugar in the smallest amount possible of cold water. Pour in lemon juice. Stir in rum, cognac and brandy, in that order. Chill. Allow mixture to mellow for several hours, giving an occasional stir. Serve in punch bowl with an ice ring. |
| Posted by: Senara 19-Nov-2005, 07:36 AM |
| Wines: I like the August Sebastiani vintages...a decent flavor on most types and not gonna break the bank buying a bottle. Really like their Merlot and their Pinot Grigio. I have too many favorites when it comes to wines because I really do drink pretty much the whole spectrum. It just depends on what kind of mood I'm in really. Beers: Blue Moon, Spotted Cow, Leine's Red or their Berry Weiss, Killians Red, Harp all depends on what I can find usually. I'm really not that keen on Guinness (yes I know but it means more for you right?). And of course I'll pick a micro brew over anything else...gotta try it at least once. After-dinner drinks: Bunratty Meade (yes believe it or not, it is sold in the States), some of my mom's Cherry Bounce ( I really need to get that recipie from her and make some sometime) Mixed Drinks: Southern Comfort and Cranberry Juice, Citrus Vodka Press  ...once a bar kid always a bar kid I guess...   |
| Posted by: Shadows 18-Jan-2012, 02:49 PM |
| this is the one I have: Recipe Name: CHERRY BOUNCE (SPIRITS) Category: 18TH CENTURY Serves: 10 SOURCE PANTHER HOLIDAY DRINK RECIPES 3 Pound black sweet cherries 3 Cup sugar 1 Tblsp whole allspice 1 cinnamon stick 1 Tblsp whole cloves 1 Quart whiskey Wash cherries and remove stems. Add sugar to cold water in a sauce pan. Put cherries in wide mouthed quart jars in layers with the syrup, whiskey , and spices. Let stand at room tempurature, covered, for at least 2 months. The longer it stands the better it gets. Strain with cheesecloth and store in stoneware jugs. |