Beers, Wines, And Spirits, what do you drink with your food

"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...

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.

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

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.

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.

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.)

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 ½ 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.

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*

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.

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...

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.