The I'm drunk thread

[tiohn]

@Siren

And for the martini purists who would argue with me about my choice of spirits, I am allergic to gin, and cannot drink it.

Then you’re drinking a funtini or something, but certainly not a martini.

[Siren]

I think the term is vodkatini.

[shift6]

No problem Siren, more for me. As long as it’s Bombay Sapphire and not that Tangueray shit.

Last night I hit up the new wine bar near my house with a couple friends. I had been there once before when they first opened and it was packed to the gills, live jazz band, etc. Tonight it was freakin’ dead which was fine by me. I had three or four glasses: a pinot noir, a merlot, an ice wine, a smooth zin, maybe something else. Then drove home (one road, straight line, four miles… I can hack it!), had a cheese pizza hot pocket, watched S4E1&2 of Six Feet Under, and passed the fuck out.

ElGuapo is jealous, he just won’t admit it.

[tiohn]

This is a good place to share one my favorite things that Buñuel wrote.

@Buñuel

To provoke, or sustain, a reverie in a bar, you have to drink English gin, especially in the form of the dry martini. To be frank, given the primordial role played in my life by the dry martini, I think I really ought to give it at least a page. Like all cocktails, the martini, composed essentially of gin and a few drops of Noilly Prat, seems to have been an American invention. Connoisseurs who like their martinis very dry suggest simply allowing a ray of sunlight to shine through a bottle of Noilly Prat before it hits the bottle of gin. At a certain period in America it was said that the making of a dry martini should resemble the Immaculate Conception, for, as Saint Thomas Aquinas once noted, the generative power of the Holy Ghost pierced the Virgin’s hymen “like a ray of sunlight through a window — leaving it unbroken.”
Another crucial recommendation is that the ice be so cold and hard that it won’t melt, since nothing’s worse than a watery martini. For those who are still with me, let me give you my personal recipe, the fruit of long experimentation and guaranteed to produce perfect results. The day before your guests arrive, put all the ingredients — glasses, gin, and shaker — in the refrigerator. Use a thermometer to make sure the ice is about twenty degrees below zero (centigrade). Don’t take anything out until your friends arrive; then pour a few drops of Noilly Prat and half a demitasse spoon of Angostura bitters over the ice. Shake it, then pour it out, keeping only the ice, which retains a faint taste of both. Then pour straight gin over the ice, shake it again, and serve.

(During the 1940s, the director of the Museum of Modern Art in New York taught me a curious variation. Instead of Angostura, he used a dash of Pernod. Frankly, it seemed heretical to me, but apparently it was only a fad.)

[Destarius]

Is Friexnet a champagne or sparkling wine? My google-fu is weak, and there are way too many people calling sparkling wines, champagne.

[Juste]

@Destarius

Is Friexnet a champagne or sparkling wine? My google-fu is weak, and there are way too many people calling sparkling wines, champagne.

Sparkling.

[Hans_Lauring]

It’s a not very good (soory Guapo) German sparkling wine.

@tiohn

This is a good place to share one my favorite things that Buñuel wrote.

I think the story goes that Winston Chuchills dry Martini was iced gin in a martini glass and then a bow in the general direction of France for the vermouth.

We had poker night last night. One of the other boughta guest who worked for our IRS, so of course he took all our money and left, the bastard (or perhaps I suck at poker).
Anyway, it wasn’t important because I drank six microbrews and then the three remaining almost emptied a bottle of Laphroaig. I was home shortly after my kids finished their creal… then I slept 2½ hours and went to a family concert. I’m fairly busted now.

And to second ElGuapos sentiment. I’ve met a handfull of you, and really enjoyed that evening. I’m sure the experience would be the same with most of the others here (and BillD offered invaluable advice on my last Vegas trip).

[madkevin]

@tiohn

This is a good place to share one my favorite things that Buñuel wrote.

My uncle once claimed to have invented the world’s driest martini: straight gin chilled in a glass, drunk while looking at a picture of Antonio Benedetto Carpano, the man who invented vermouth.

[Acid]

I don’t drink. Nor do I get high.

But does Vicodin count, perhaps?

[Nellie]

are you a supertaster?

[Tyjenks]

@Acid

I don’t drink. Nor do I get high.

But does Vicodin count, perhaps?

Yes, it counts as getting high.

[Aki]

@shift6

As long as it’s Bombay Sapphire and not that Tangueray shit.

Bombay Sapphire used to be my gin of choice for martinis and gin & tonics. Then I met Hendrick’s Gin. Now I only order Bombay Sapphire when I’m in a bar that’s not good enough to stock Hendrick’s. Definitely give it a try at your earliest convenience. You won’t look back.

[tiohn]

I have also become a Hendrick’s man, although my wife is still a Sapphire woman.

[wildpokerman]

@tiohn

I have also become a Hendrick’s man, although my wife is still a Sapphire woman.

The real questions is are you still drunk two days later?

[nlanza]

@tiohn

I have also become a Hendrick’s man, although my wife is still a Sapphire woman.

They both have their place. Hendrick’s is perfect in a slightly floral martini with a healthy slug of good vermouth, a dash of orange bitters, and a wedge of cucumber. It isn’t nearly as good in a dirty martini, though – all the nice rose/cucumber notes can’t stand up to olives.

On the other hand, I could stand behind dumping Sapphire in favor of something like Bluecoat. Mmm, Bluecoat.

[Aki]

@nlanza

It isn’t nearly as good in a dirty martini, though

In my book, putting good gin in a dirty martini is a huge waste of good gin: you may as well dump a bottle of 18 year old Macallan into the crock pot when your chili recipe calls for whiskey.

[tiohn]

After two final exams tomorrow, I’m going to buy a bottle of Junipero to celebrate.

[nlanza]

@Aki

In my book, putting good gin in a dirty martini is a huge waste of good gin: you may as well dump a bottle of 18 year old Macallan into the crock pot when your chili recipe calls for whiskey.

That’s fair. There are different levels of dirty, though. If you’re mixing in bottled dirty martini mix, then yeah. You might as well just use vodka at that point.

But if you toss in a few good olives from a nice deli and maybe splash in a couple drops of the brine, it’s still worth using a decent gin.

[Aki]

I’ve never made my own because the dirty martinis I’ve tried (from otherwise reliable bartenders) put me off ever wanting to risk wasting good spirits that way at home. Maybe they’re just not using good enough olive brine – the olives themselves are plenty tasty… but then again I’ve always enjoyed pickles but never particularly wanted to sip the pickle juice either!

I’ve never seen Bluecoat gin… I just looked it up online and it’s really reasonable ($25 for a fifth). Is it a regional favorite or does it actually stand up to the likes of Bombay Sapphire?

[Ed_Solomon]

@Hanzii

It’s a not very good (soory Guapo) German sparkling wine.

You’re fucked, Hanzii. A crack Catalonian hit squad is on its way to your house, as we speak.