text:
It should come as no surprise to Townhall readers that the new Republican congress has no plan to deal intelligently with Obamacare.
Its a terrible tragedy that this nation or any nation so conceived and so dedicated to the proposition that all men are created equal would be subject to the self-love of one man, furiously, famously engaged in a pornography of politics that is really just a one man peep show.
Ready to pay more for Internet access? Me neither.
With decriminalization of MJ, Republicans have a winning issue to coalesce the youth vote and maintain libertarian GOP loyalties.
Ferguson, Missouri is a litmus test. If you think Michael Brown, who happens to be black, was a victim of police brutality, youre probably a racist. If you think the Grand Jury should indict officer Darren Wilson, who happens to be white, youre most likely a racist and/or a Bolsheviki dupe.
If I understood the President correctly the 4.4 million immigrants who just got their get out of jail card are no longer considered illegal. They are simply called the UNDOCUMENTED.
While Google was rather tight-lipped on the event, a NASA press release announced that a Google subsidiary called Planetary Ventures LLC will use the hangars for research, development, assembly and testing in the areas of space exploration, aviation, rover/robotics and other emerging technologies.
China is a victim of its own success and must keep the engine roaring, even if it means a deadly battle with inflation at some point.
Tax competition is a very important tool for constraining the greed of the political class. Simply stated, politicians are less likely to impose bad tax policy if they are afraid that jobs and investment (and accompanying tax revenue) will move to jurisdictions with better tax policy.
Despite its mixed reputation, todays Nasdaq is a different animal from the days of the dotcom era.
In testimony submitted on Capitol Hill this summer, Fred Hochberg, Chairman of the Export-Import (Ex-Im) Bank, wrote that [k]eeping small businesses the engine of our economy at the forefront of U.S. exports is at the core of our work at Ex-Im Bank.
Is this immigration game really worth the candle? I think not. And I say this as someone who is an immigration reformer, not a restrictionist.
In granting five million illegal immigrants amnesty, President Obama changed the country. To use his words, he has fundamentally transformed America.
Judging by the midterm election results, the American public hasnt forgotten President Obamas broken promise that if you like your health plan you can keep your health plan. The good news for healthcare is that the fallout has disrupted the political status quo so much that a partially patient-centered healthcare reform may be possible soon after the president leaves office.
Teachers unions are squirming.
The Russians appear to have bought into the North Korean line that "without preconditions" absolves a multitude of misdeeds.
Its bad enough that we have to deal with a President who behaves like an emperor But its almost unbearable that we have to deal with people like Nancy Pelosi as well.
"Shaky" is exactly what one should expect when you get a bunch of nannycrats who believe Nirvana is on the horizon if wealth and taxes could just be redistributed properly.
Surprise, surprise! Last week the terrorist group ISIS announced that it was issuing its own currency.
Its time for Republicans to stop suing Obama, and start stopping him before its too late.
When it rains, it pours. Just before unveiling his colossal administrative amnesty for millions of "undocumented" aliens and foreign tech workers on Thursday, President Obama separately ordered up to 8,000 more executive pardons and special work passes for Liberians, Sierra Leoneans and Guineans illegally in this country.
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text:
Ulster rocked by Muller blow
ESPN Staff
October 22, 2012
Johann Muller is out for eight weeks © Getty Images
Ulster could be without captain Johann Muller for their back-to-back Heineken Cup clashes with Northampton in December after the lock was ruled out for eight weeks.
Muller ruptured ligaments around his thumb during Ulster's 19-8 win over Glasgow Warriors on Friday. Muller was turning out in his 50th appearance for the province and has been a key component in their unbeaten start to the season with them five from five in the RaboDirect PRO12 and two from two in the Heineken Cup.
The second-row underwent the surgeon's knife on Sunday and the club have said he will be out for eight weeks. With Ulster facing Northampton on December 7 and then again eight days later, Muller faces a race against time to prove his fitness by then.
Ulster's next match is away to the Dragons on Friday with Chris Henry expected to take on the captain's armband for that match.
© ESPN Sports Media Ltd.
|Live Scores
The latest Week in Pictures takes in all the action from the weekend when rugby united behind Samoa
Ford helps England re-find focus
England broke their losing streak, but this was not them clawing their way back among the best, writes Tom Hamilton
Wales' lessons to learn in defeat by New Zealand are almost exactly the same as those from previous near-misses, writes Huw Richards
Scrum Sevens takes a wander down memory lane and celebrates seven examples of Pacific Islands magic

subset: commoncrawl


text:
I'd just like to compliment you on your shipping practices! You have, by far, the FASTEST shipping I have ever encountered. And to top it off, it's...Read More ->
I really don't know how you do it! I have been looking for an item that was no longer available at most shops. Not only did you stock this item, but...Read More ->


text:
Would You Consider A Flat Screen T.V. an Antique?
Antiques Roadshow is all about antiques right? Well somebody should have told this guy that a flat screen television is not an antique.
Antiques Roadshow is all about antiques right? Well somebody should have told this guy that a flat screen television is not an antique.
The creative folks at The Fine Bros. decided to see how kids in the year 2014 would react when they were introduced to the original Game Boy, the device that blazed a trail for handheld gaming. Their responses are... well, see for yourself.
A mini gun water gun? Quick I need a time machine to go give this to my seven year old self.
Pizza delivery boy, the robots are taking your jobs.
Earlier this year, there was some hoopla about the possibility of a real-life hoverboard, but that turned out to be nothing but a hoax. However, it looks like the world may get a pretty cool consolation prize.
Quick Wichita Falls, if we all pool our money together we can have this bad boy here for the Dallas Cowboys season.
Electronic Entertainment Expo or E3 for short will be starting tomorrow and for a huge video game nerd like myself I want to be there. Unfortunately, its closed to the general public. Here are the best ways to watch from Wichita Falls.
Why are we not funding this?
Oh Canada, how can we possibly ever make fun of you ever again.
I was already drinking too much soda as a kid, if Mortal Kombat would have worked using coke bottles I would have spent too much time at the arcade as well.
Wait a minute Cleveland has something that is actually cool?
I thought I had a lot of achievement points, I think if you multiplied mine by five I still may not even hit a million.


text:
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Dog BiscuitHardback
List price $15.99
You save $3.33 20% off
Free delivery worldwide
Dispatched in 3 business days
When will my order arrive?
- Publisher: Farrar Straus Giroux
- Format: Hardback | 1 pages
- Dimensions: 226mm x 267mm x 13mm | 408g
- Publication date: 17 March 2009
- Publication City/Country: New York, NY
- Edition: 1
- Sales rank: 776,840
Product description
Hungry Bridget ate a biscuit . . . a dog biscuit! It tasted good - salty and sweet at the same time - but dog biscuits are meant for dogs, not people. Bridget starts to worry. Are her ears getting bigger? Is she growing a tail? Could she be turning into a dog? In the middle of the night, Bridget is swept off on a joyous romp with a wild dog pack. She has so much fun - until she thinks about leaving her family behind, which makes her so sad that she wakes up immediately, safe and sound in her mother's arms, and human once again. Bursting with wild doggy energy, Helen Cooper's vibrant illustrations make this one of the most original picture books she has created yet. A recipe for Human-Being Treats is included!
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Author information
Helen Cooper was born in London in 1963. When she was two, she moved to a country town in Cumbria, in the north of England, where people collected their milk in cans from the farm, and fairies seemed to lurk in the wildflowers outside. It rained a lot and there weren't enough kids to play with, but there were compensations: beautiful countryside, horses, and lots of time to write stories, draw pictures, play the piano, and read. When she grew up, Helen trained as a music teacher because that seemed sensible. Then she played in a band, and got a day job painting posh china animals to make ends meet. In the evenings, she taught herself to illustrate. Her first book was published in 1987, and since then she has written and illustrated many books for children, including "The Bear Under the Stairs," "A Pipkin of Pepper," "Delicious!" and "Pumpkin Soup," winner of the Kate Greenaway Medal and short-listed for the Kurt Maschler Award. Helen lives with her husband, Ted Dewan, who also writes and illustrates books. They live in Oxford, England, with their daughter, Pandora.
Review quote
"""This is a beautiful and imaginative book for anyone who loves a good story." --Starred, "School Library Journal ""A story that understands how a young one's imagination works."--"Booklist """


text:
Character: Sankir
Realm: Anetheron (US)
"About 2 weeks ago I was looking for ways to make gold to buy
primordial saronites and I stumbled upon your blog, found it very
helpful and have already made about 23k gold. Although you may already
know this but I have found that Juggling Torches seem to sell very
well, they have been selling for about 40g for 10 on my server and the
only time i've seen someone post these was a stack of 40 for 400g
(never sold). Now that I have my pet and all my achievements for
midsummer I use my Burning Blossoms from the dailies to buy 4 stacks a
day and so far they have always sold."
Have you found ways to make money off the summer festival as well? These torches remind me a lot of the necklaces from valentine's day except with a limited supply which makes them even more valuable. Sell them earlier during this event rather than later!
Character: Sankir
4 comments: on "Juggling Torches for Gold"
Carbon said... June 23, 2010 at 9:03 AM
I never understood why people buy the torches to juggle with. You can just stand under someone juggling and they will duplicate and both people will get torches.
Unless it was fixed, last year we had 10-15 people in IF spamming them and was pretty entertaining. When we ran out we just stacked on top of each other for a minute and everyone was back up to 40.
Even if they did fix the duplication of the torches it doesnt prevent someone from standing on you and stealing the torches as you juggle :P
Luzianus said... June 23, 2010 at 10:09 AM
Since everyone can "trade" these torches and give them back after getting the achievement(common in my guild), you should hurry with selling these, since they rarely disappear (only if dropped on ground, where noone is standing or someone with already 40 torches in his bags). So more and more of these torches come into the world and less people need them (noone with the achievement will buy them). I bet in about 2-3 days you can buy these for about 50s per torch (my estimation...still good for lowies, but no cash cow).
I have seen people offering solo-runs on Ahune for a few gold (500g last time I saw one). They take the "buyer" with them, kill Ahune alone (maybe with help from the "buyer") and the "buyer" gets the loot. Like "running Ahune for 500g" ^^ There should be more gold to make in the later days of this event, when even less tanks do the event and you wait for ages as DD.
Maybe if you can solo other instances, you can solo Ahune too and make good profit out of this (at least more than with the torches in the later days).
The_A_Drain said... June 23, 2010 at 12:00 PM
The Huge Snowballs dropped by Ahune (not the sack of chilled goods, so you can get as many as you like) sell for an easy 4+ gold on my server, I threw a bunch at random people and tried putting them up on the AH.
Now I don't throw them :D
Jan said... June 24, 2010 at 6:28 AM
The extinguishers and honor the Flame quests, are especially in outland and northend easy to do.
I just used 20 minutes of my time brain afking in outland to get the quests done, and in the end i had close to 400g more in my pockets. So it's easy Money
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Students: be aware of FAFSA scams
Students applying for financial aid for college are urged to beware of companies that guarantee financial aid or charge a fee to assist with completing applications.
"The Free Application for Federal Student Aid, known as the FAFSA, is the first step toward determining eligibility for financial aid for college. The application is just what it says – FREE. Several companies are luring students to their websites with official-sounding Internet addresses and then charging a fee for completion of the FAFSA," noted Ann Hendrick, Director of College Planning Services for ESF Get2College, Mississippi's nonprofit resource for free college planning assistance.
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We were captivated by Ramón Felix's gritty, irreverent imagery back when we first met him in Oakland this September. His story is fascinating — read the old post for his recounting of what is likely among the most unconventional paths to a photography career we've ever heard — and he makes plain excellent work, from portraits of the […]
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Like Brussels sprouts, the oft misunderstood prickly pair is best just after autumn's first frost. The fruit is rather unappetizingly called a tuna in Spanish, but its juice is smooth, subdued and rich and lends a brilliant colour to dishes and cocktails. Santa Fe's prickly pear margaritas are something of a legend—they sparkle on late summer tables like a western version […]
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text:
"A man's drink of choice , tells volumes of one's character"-- need help..
I need some help finding a GREAT SOLID drink for a man (not kid). Heres the deal during college it was easy to get by with some well vokda and whatever (mainly redbull) .. After college I got more into a craft beer scene... However I need a good solid cocktail to order when out with clients or dates etc..
Please try to keep the suggestions realistic, meaning nothing rare or exoctic that won't be available at a typciall lounge.
Assuming that as a craft beer drinker you are accustomed to a certain level of bitterness, I'd say that a Negroni would fit the bill. It's equal parts Campari, gin and sweet vermouth if you want to try making them at home first.
re: TongoRad
+1 on the Negroni. It is, in my opinion, close to a perfect drink:
- Tastes fantastic
- Sweet enough to be easily approachable
- Bitter enough to be sophisticated
- Low enough alcohol to work as an aperitif
- Enough alcohol to work as a digestif
- Nice color
- Can be served equally well either up on on the rocks, depending on mood, bartending skill, and so on
- Requires no garnish, but garnish would totally not be out of place
- Easily made, almost impossible to screw up (*almost! -- if your bartender doesn't know how to free pour, insists upon free pouring, and screws up the ratio it will be less than stellar. But even out of balance it's still totally drinkable)
- Generally possible to get just about anywhere (alas, some bars don't carry Campari, but most do)
- Easily tweaked, fun to experiment with
... I think that about says it all. Happy drinking!
re: davis_sq_pro
I like a Negroni, but I have found that a lot of places don't carry Campari. Even a few higher end restaurants have surprised me by not stocking Campari.
re: jeanmarieok
Yup, lack of Campari is one problem. Stale vermouth is, possibly, a bigger problem. As JMF mentions below, if you're in a beer place, order a beer. But I kind of thought that was obvious :-)
re: davis_sq_pro
Maybe it's a regional thing, but I tend to see Campari everywhere these days. What's even nicer is that in the past decade or so I'm also seeing a lot more Averna, Ramazotti and the like.
I also see nothing wrong with getting a beer, though. Heck, SNPA is common enough that you'll find it in non-beer places, and I'd be happy with one of those any day of the week.
re: TongoRad
My husband told me a Negroni is a girly drink, anyway. Men drink beer or single malt scotch, at least according to my husband.
re: jeanmarieok
I'm officially emasculated. Truth be told I usually drink red wine in business situations. Or beer, depending on the establishment / situation.
re: jeanmarieok
your husband is wrong, to say the least.
re: TroyTempest
depends on the type of man you are
re: TroyTempest
My husband is a man's man, for sure. Says him, a Negroni isn't a man's business drink because it's fussy. He runs a successful tech company, and has business dinners all the time, in the US and the UK. The most successful people he deals with drink scotch, beer, wine, or no alcohol at all. In that order.
re: jeanmarieok
I agree with his list, based on my own experience. But it's important to not confuse correlation with causation.
Those are the most common and accessible drinks usually available, so it's no surprise that they're quite popular equally among both successful people and not so successful people. That doesn't mean that other choices of beverage are telling. We could drill a bit further and look at, e.g., the beer drinking population alone, and perhaps focus on those who primarily drink American light lagers. Comparing that list to, say, people who frequently order a Negroni, would be quite interesting -- and I suspect would tell an entirely different tale.
Anyone have a source for this data? :-)
re: davis_sq_pro
Doing the field research could be fun.
re: TroyTempest
re: TroyTempest
Very wrong.
re: jeanmarieok
Well, if your husband's idea of a manly beer is something like Miller Lite then I'll just have to put that in the "taken under advisement" file.
re: TongoRad
I thought Miller Lite was tripple hops brewed...hahah
I really did not want to start a MANLY drink argument, I just wanted to try some new drinks out.
re: Augie6
Yeah- I got that you were looking for something a bit more, how to put it, 'mature'(?) than your college days experiences, but not necessarily mui-macho.
I'd bet that a lot of this thread was put out there with a bit of a wink and a nod (like that last post of mine), but sometimes these things do take on a life of their own.
Bitters (and amari) as well as single malts tend to be a real natural step for craft beer drinkers, so hopefully you've gotten some useful suggestions so far.
re: Augie6
Miller lite is triple hops brewed to a whopping 7 IBUs! The threshold for humans to detect hops is about 12 and the minimum for true Pilsner style is 25 or 35.
re: davis_sq_pro
I agree with everything that you've said here, except the low enough alcohol part. I mean, it has 3 ingredients, and all have alcohol.
Man's drink? Character? 7&7 (seagrams 7 and 7up or a variation is the presbyterian, half 7up half soda), maker's mark and water (or on ice), gin and tonic, and what's simpler, manlier and more classy than chivas or dewars on the rocks? NOTHING! Even a martini is appropriate, a REAL martini, not a tarted up, snooki-like, overly sweetened chic drink. Leave the negroni and the skirt for your sister. What do YOU like? In the end, you have to enjoy your cocktail
re: BiscuitBoy
Okay, Archie Bunker, enjoy your highballs. I'll be over here sipping my girl drink and chatting up your daughter.
re: davis_sq_pro
I think Archie was a strictly a beer guy, no? I don't think any lady would take seriously a guy drinking appletinis. Whether right or wrong, it is an inconvenient and bitter truth that others are judged by how they look, their clothes, their drink, etc. So when out with a client, it's not their job to distill the "inner me." If I want their business, it's my job to blend, and present a professional persona. I want to be remembered as the guy who closed the deal, not the guy who ordered the fuzzy navel
re: BiscuitBoy
I second the dewar's (only with a splash, not on the rockks, for my winter drink; G &T for summer (some upscale gins give us yet another asrgument or discussion...I like Sapphire
re: betsydiver
HA! that reminds me of a phenomenon I noticed once in Boston, the homeless guys seemed to prefer Listerine and we heartlessly joked of one dismissing the mint flavor, growling: "ahhh that's a summer drink"
re: betsydiver
yup, a nice G&T is a taste of summer, nice in the winter once in a while to chase away the cold weather blahs
re: betsydiver
My Summer gin drink is a Gin Buck, although I wouldn't turn down a G&T ...
re: BiscuitBoy
Well that's, like, your opinion, man.
There's a pretty huge difference between the appletinis, fuzzy navels (or white Russians, if you will) of the world and the negroni, and I don't recall anybody in a skirt ever ordering one around me. It's usually guys like Luca Brasi and Clemenza.
re: TongoRad
Clemenza maybe, he was always a little on the flamboyant side, (or "shpakone' in the dialect)...I more picture Luca ordering a grappa
Order a drink based on the type of place you are in. If they specialize in beer, order a beer. If they are a wine focused place order a wine. If it is a fine cocktail place, read the cocktail menu and order what strikes your fancy. Don't let yourself be pinned down, develop your own tastes, try new things. Talk to the bartender or server to get a read on the place. If they are clueless, then get something real simple like a gin and tonic or bourbon on the rocks. I say, don't let a date or business meal dictate what you order.
Oh, and "A man's drink of choice , tells volumes of one's character" is nonsense. Your character tells volumes about your character.
re: sunshine842
Not solely, no. But to say that your choice of drink -- be it a shot of whiskey or a glass of milk -- doesn't say *something* about you (and perhaps quite a bit) is clearly not the case. I agree with the OP that it's not appropriate to order a Red Bull at most business meetings. At least, not at the kinds of meetings I'm forced to attend. If your experience differs, I'd love to know if your company is hiring!
re: davis_sq_pro
there are those who, for various reasons, don't drink alcohol at all. They are not obligated to tell anyone why they are not drinking --it could be as simple as avoiding interactions with prescription medication, keeping a clear head during important negotiations, or as complex as a recovery from the depths of alcoholism.
If the information as to *why* someone ordered what they ordered isn't offered up, it's not for anyone else to ask, second-guess, or judge.
re: davis_sq_pro
You guys are jumping on davis square like he's an idiot for suggesting that what you order says something about you. Of course it does...or at least it can. This is planet earth...we are human beings...people make all sorts of assumptions about people based upon what they eat, drink, watch, do for hobbies, etc etc etc (rightly or wrongly). If you're out to a business dinner and you order a Shirley Temple...sorry...that is DEFINITELY saying something about you...
re: MidCoastMaineiac
re: MidCoastMaineiac
Nobody says you can't giggle a little (privately, please) at a Shirley Temple...but as above -- you probably shouldn't assume anything, as we all know what assume does.
re: sunshine842
As a female bartender, I will absolutely judge any man or woman that orders a Long Island Iced Tea.
re: karma belle
Karma: And what do you judge them as .... ? LOL
re: hawkeyeui93
yeah, i get the irony of that one! But it does pose an interesting question... After years of being unjustly judged by others, maybe I chose a vocation in which I can also unjustly judge others simply using their food and drink choices as criteria.
But seriously, a Long Island Iced Tea has no discernible flavor profile other than booze, booze, and more booze, with a little citrus and cola for color. It was voted as the drink most deserving of being buried at last year's Tales of the Cocktail Conference in New Orleans. There was a funeral procession through the French Quarter leading to the cemetery.
re: karma belle
Karma: If I ordered a gin buck at your watering hole, then what does that say about a 42 year old man from the Upper Midwest? Just curious (and further think your response might be funny) ....
re: karma belle
Yeah, this is good...we can use you...
I just ordered a Sazerac. Thoughts?
re: MidCoastMaineiac
Favorite cocktails: a) Sazerac; b) Negroni.
re: karma belle
You and me both, karma . . .
re: zin1953
A lot of ra-ra for Negroni's but I find they can be awfully strong to drink in a business situation. Particularly in a bartenders hands who doesn't make them often. What's wrong with Campari & soda? Hope the bartender throws in a lime slice (don't want to have to ask) and it's light and easy to sip and conduct business. I've drank them for 20 years since bartending in Europe & the mid-east. Is it too pink? Only if you're insecure enough to think so. And if you need image it's very European.
re: sunshine842
i don't judge someone's character based on their drink of choice (or their choice NOT to drink at all), but i confess that i *will* immediately write off any guy as potential dating material if he orders something ridiculous like an apple martini or cosmopolitan. i like my men masculine :)
re: goodhealthgourmet
I didn't say that I judge each and every guest at my bar by what they drink. If you truly enjoy the flavor of an apple martini, then order it with conviction and stand by your choice. My brother in law drank cosmopolitans because he really liked how they taste. Then, someone made fun of him for drinking "Sex and the City" panty droppers and he stopped ordering them. I mention the LIIT because its only purpose is to get you drunk, as I have yet to hear anyone convince me of how much they enjoy the way bottom shelf rum and citrus liqueur co-mingle with grain alcohol masquerading as vodka and botanical laced crap gin topped with soda gun mixers. Yeah, sure, you can make top shelf LIIT, but what's the point of mixing good liquor in that fashion?
On that note, I also judge people that order Grey Goose with Red Bull… why mix good booze with sugar and "taurine" laden mixers?
But I digress. Bottom line - order what you want, and do so with a straight face and an even stare. Same brother in law also orders his steaks well-done and covered in ketchup, but he has never once apologized for that. Why should ordering a drink that you actually enjoy be any different?
To answer your direct questions, hawkeyeui93, I would congratulate you for not succumbing to every Austin visitor's preconceived notion that you simply have to go to 6th Street to get a drink, and I would mix your gin and lemon with pride as I told you about all the other amazing bars you should try while in town (Congress/Bar Congress, Peche, Eastside Showroom, Haddingtons- which is actually on 6th, but further to the west of the usual 6th street scene). MidCoast, Sazeracs are awesome, definitely a "classic drink in the now," what with the cocktail revival scene nowadays, and was it made with real absinthe, Pernod, Herbsaint, or something of the like?
I fear that the phrase "real absinthe" may spark another age-old debate but oh well…
re: karma belle
"Bottom line - order what you want, and do so with a straight face and an even stare."
shit yeah. get a scotch rocks and demand an umbrella. order a pousse cafe with a beer back (Schlitz?).
it is the sincerity and assuredness that are mostly registered. or screw it and get a G&T
re: hill food
Years ago, a 300 lb member of Lil Bow Wow's entourage walked up to my bar and ordered a strawberry margarita with a peach schnapps floater without batting an eye.
Sometimes, the heart wants what it wants.
re: karma belle
and I'm guessing nobody in the room said anything about it, either.
If a real estate salesperson sat across from me and ordered a Shirley Temple or a Mai Tai with an umbrella....life is too short to spend my time or energy worrying about what someone else wants to drink.
(a blow-job shooter would be an issue -- not because of the booze, because if you were to order the same stuff in a cocktail glass straight up or over ice, nobody would blink -- it's because shooters, and in particular the way that bjs are consumed -- that would raise eyebrows. THAT becomes more of a behavior-related issue, and considerably less of a what's-he/she-drinking issue.)
re: karma belle
@karma belle, you do realize my post wasn't directed at you...? it was a response to sunshine's remark, "There isn't a client or woman anywhere on the planet who bases their opinion of you solely on your drink."
re: goodhealthgourmet
You're free to define your own dating rules however you like.
I've dated some very masculine men who not only just preferred sweeter drinks..but were assured enough of their own masculinity to drink whatever they felt like ordering.
re: sunshine842
Please tell us honestly that you wouldn't bat an eyelash if this man you are with on a first date orders blowjob shooters. Or if you are a business owner looking to potentially do business with this man sitting across the table from you. Honestly.
re: MidCoastMaineiac
it's because shooters, and in particular the way that bjs are consumed -- that would raise eyebrows. THAT becomes more of a behavior-related issue, and considerably less of a what's-he/she-drinking issue.
If you poured Amaretto and Bailey's over ice and finished it with a splash of cream, nobody would blink.
If you poured it into a cup of coffee, several other people might order the same thing.
Plucking the glass from between the legs of the bartender with your lips? That has nothing to do with what's in the glass.
re: sunshine842
You can order a blow job cocktail, without going through the silly process of the frat girl drinking ritual.
Hello barkeep, may i please have a blowjob cocktail served in a highball glass?
Just the ordering of that drink, by that name, should disqualify you as a a potential mate or client.
re: MidCoastMaineiac
*throws up hands and walks away*
re: sunshine842
i ended my comment with a smile to indicate a lighthearted tone...which obviously didn't translate. people seem to be taking this thread more personally than i would have expected.
re: goodhealthgourmet
throwing up my hands wasn't directed at you, ghg -- in this particular sub-thread, I've sort of lost track of which comments are replying to which comments, even with the re: references!
re: sunshine842
heh :) i know - this time i was addressing your reply to me about defining dating rules...and just making an additional general observation about the sensitive reactions throughout the thread.
re: goodhealthgourmet
wanna drink?
re: sunshine842
after reading this thread, hell yes!
re: karma belle
Gray Goose is expensive booze but not necessarily good booze. Good marketing? You bet!
re: karma belle
karma: Liked your answer. I haven't been to Austin in a while (in fact, my last visit was in 2006), but I used to enjoy going there about six times a year when I lived in West Texas ....
re: karma belle
"why mix good booze ..."
You say that as if Grey Goose is "good booze".
re: pete k
I second your selections ....
re: hawkeyeui93
I'm with you...order a single malt on the rocks and nobody will question your masculinity.
Though...when does it stop being a "cocktail" and start becoming a "drink"?
re: MidCoastMaineiac
Order a single malt on the rocks and someone is liable to question why you're "ruining" it with ice. There is no escape!
When does it stop being a cocktail? Historically, when it no longer contains bitters. Today, it's a much tougher question. But I work around the issue by simply putting bitters in anything and everything.
re: MidCoastMaineiac
"Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water and bitters."
I work with mostly men, and there are alot of business dinners involving cocktails. Recently, I have seen the trend go from vodka martinis to either gin martinis or Manhattans. I see alot of guys order Makers Manhattans (made with Makers Mark rather than rye whiskey). Lots of guys order beer, no matter what. Some order wine, usually red wine. All of those seem pretty standard.
I recently discovered a drink called an Old Pal, which I have yet to order at a bar, only made them at home. It is not as sweet or strong as a Manhattan. 3 parts bourbon, two parts Campari, two parts dry vermouth. Serve up with a twist. Pretty elegant, not girly.
I see vodka tonics, vodka sodas, or gin and tonics more in the summer months.
Avoid the LI iced teas.
And most importantly, don't drink too much. There's nothing worse than a drunk at a business event (or a date).
Whiskey. Before you go on business dinners or what have you, taste various bourbons, ryes and scotch whiskeys to discern what you like. I mostly drink my bourbon neat or with half of a cube to release the favors, but you may not like that. Try it both on the rocks and neat. If that's a little too strong, go with a manhattan for sure.
My other favorite is a martini, and a real one at that (gin).
re: jacquelines
Absolutely right in my book. Single malt scotch neat or a double bourbon with 1 ice cube. There will be no questions of your manliness particularly with so many men tippling Appletinis and the like these days.
A gin Martini up is a solid choice that can be had in any bar. It is a sophisticated drink and, if you acquire the taste for it, one of the world's great cocktails. It can be hard to get a good one, though. Often they are made with a lot of wet, crappy ice and some old vermouth that has gone off (oxidized and turned vinegary).
A single malt scotch served neat is also a drink of distinction. Have an ice cube if you wish. A blended scotch on the rock is also a very well-regarded drink, although it isn't my favorite. Other whiskeys will do too. A down side is that nice scotch is expensive -- even more so in a bar, and without mixers or other ingredients requires thoughtful sipping to avoid drinking it too fast. It is a good choice for a bar that is likely to make a poor drink, especially if served neat. What can they do to it?
A Negroni is a very challenging drink, liked by relatively few. Those who know what it is will be impressed if you genuinely like it. Those who don't may confuse it with a pink girlie drink. Many bars won't have the Campari needed to make it. If I spy a bottle of Campari in a bar that I don't think will make me a good drink, I often order a Negroni. The recipe is simple (equal parts), and it's good with just about any brand gin and sweet vermouth. Sweet vermouth doesn't go off as quickly as dry vermouth.
A Manhattan is also a great drink, but likely to be made poorly. Between shaking, the wrong choice of spirit, too little vermouth and a hideous red cherry garnish, I'd skip it. It's also popular with little old ladies. I love them and would happily order one in a good bar, but then I'm not trying to impress anyone.
In the summer, a Gin and Tonic is a nice drink. Most bars won't put in enough lime and use lousy tonic from the gun. Rum and Tonic is a nice variation, particularly in a tropical locale.
I personally would avoid soft drink or juice based drinks.
Drinks are like clothes, your command of language, your use of grammar, and your grooming. Like it or not, people form an impression of you by how you act, speak, and behave.
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re: EvergreenDan
great post
re: Beachowolfe
I 2nd that.. THank You very much, Dan.. I will use the link this weekend, maybe even tonight.
re: Augie6
You're welcome. I was wonder if this thread was going to make you cower in the corner with a glass of warm milk. ;)
re: EvergreenDan
I was going to post, but you said it all.
Almost. :-)
I differ only on one point: I don't like the negroni.
For me, I think of dark vs light, and stronger versus weaker.
For dark and strong, I go for Manhattan or your single malt scotch.
If the place is fancy, you can go for a sazerac (my current favorite).
For dark and weak, I go for scotch and soda. This is my drink for things like winter weddings when you are going to be there a while and don't want to get too soused too fast.
But also, the old fashioned is a good choice; but they vary so much that in a new place, the first one is a crap shoot and you may need to switch. Or you can just ask them ahead if they are going to muddle the fruit. If they say yes, it's a safer bet.
For light and strong, it's the gin martini, hands down.
And for light and weak, it's the Gin & Tonic, as you mention.
re: EvergreenDan
"...and a hideous red cherry garnish"
Hate to say this but I love that red cherry! I do like the finely crafted ones as well, but that red cherry speaks to the 5 year old in me, when i could have a Shirley Temple when we went out for a nice dinner.
On another note, bitters make a big difference in a Manhattan as well. Too much and it's ruined, too little and it's not as tasty.
re: cosmogrrl
I'm of the school that garnishes in a drink, just as on a plate, should have a function beyond looking good. They should either be intended to be eaten or contribute flavor to the drink. A high quality cherry is a lovely way to end a great Manhattan. A sorry neon cherry just sits in the bottom of my glass insulting me.
It irks me to be served a wimpy, dried-out, or inferior garnish that adds nothing to the drink. If I order a Martini with a twist, I want a big twist with lots of lemon oil, preferably expressed into the drink and wiped on the rim.
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re: EvergreenDan
re: EvergreenDan
a freshly zested long strip of lemon peel (ok at least within the last hour or so) - yeah my idea of good
re: EvergreenDan
Great post.
Just keep it basic. Examples being, vodka tonic, Manhattan or Old Fashioned. A whisk(e)y neat or on the rocks. Just to name a few.
re: BiscuitBoy
I was just about to ask the same exact thing.
And also add that Augie should change his boyish name if he expects to be taken seriously.
re: MidCoastMaineiac
Well, I never emplied I wanted a " mans" drink.. I just needed some expanding of my usually liquor and mixture drinks. I very seldom drink and any business function, and was not my main goal ..
MidCoas,, my name is Augiestien .. I can't help that one
re: Augie6
Trust me, tongue was firmly planted in cheek!
I think you should have fun with this for a while before choosing your drink. Spend a couple of weekend evenings going to bars (don't get drunk, or you won't be able to figure out what you like) trying a couple of basic drinks, then pick one.
I'd vote for something that isn't generally remarkable, such as a Tanqueray and tonic. Most bartenders can make them well, so they'll always be drinkable and they aren't as likely as sweeter drinks to give you bad breath, which I assume is important if you're entertaining dates or clients. The key is not to stand out for your drinking choice, but of course you have to enjoy what you're drinking.
Taught to me by a wise old (30?) Army Sargeant when I was a young pup. Always order 7 &7. Tell the bar tender that numbers 3 and higher are gingerale, but you will pay the booze rate and tip accordingly. Really pitiful to see what happens during conferences and holiday parties. Especially when your boss has also switched to alcoholic appearing drinks and is doing end of year evaluations the next week. Flat Vernor's makes a wonder appearence as a scotch. Neat or on the rocks.
re: INDIANRIVERFL
seltzer and lime masquerade as a G&T....yep-- even a straight Coca Cola takes on the appearance of a rum and Coke if you add a wedge of lime...
You can't get a solid cocktail at the typical lounge. You're going to have to go to a decent cocktail bar to get a solid cocktail. Sorry, that's the state of bartending in America these days.
If you want to be like my friend who used to work at Goldman Sachs, then just always order a Macallan neat. Apparently it flies on Wall St.
WOW... I am really honored that this post has gotten to much play.. and I wish i would of checked this earlier. I was only looking to EXPAND my knowledge of "drinks" that can be ordered at a regular establishment. I have had my share of of basic liquor and mix (juice , tonic , whatever) so wanted to expand.
I should not have put the emphasis on appearance.. I have enough bar ettique, to realize not to order a martini and beer and shot place and vice versa. It is understanable to fit in the surroundings of the party and place one is in.
I do enjoy vodkas , gin... and attempting to get more into darker liquor like whiskey, but need some help.
re: Augie6
check out a couple of your local liquor stores, Augie -- sometimes they'll have tastings of various products....even if you have to pay, it might be a very good way to educate yourself and your palate at the same time. Sometimes these are also held at restaurants and clubs -- I'm sure there are ads for this sort of thing in your local paper or online....check 'em out.
Barring that, do some poking around in your area and see if there's a liquor store that has a really good reputation...then go in and talk to them. If they're knowledgeable and good at what they do (and a lot of them are very, very good at what they do) they'll be able to talk to you, ask questions,and get a feel for what you might like, then make some recommendations that would be a good start.
Best case scenario is that you live in a town with a good liquor store that does some tastings and classes...in which case you've hit pay dirt. Go in and introduce yourself to them, and ask them for their help...they'll get you on the right track quickly.
re: sunshine842
or in that vein drop in with a friend to the sort of place you might take a client and if it's slow just ask the bartender what seems popular in the situation you described. "if I was trying to impress a client what would I order? what if this was a date? what do you often see?"
re: hill food
Damn, leave you guys alone for less than 48 hrs and you go nuts!!! Do you ever stop typing at your computers and pause for a drink???
Augie, I started drinking Jameson because I thought other MALE bartenders would respect me more. Turns out, I was right. I started drinking IPAs because I thought other bartenders would respect me more. Turns out, it works. Whether or not I actually prefer these choices is irrelevant, but I did learn to expand my whisky and hops palates due to peer/professional pressure. Discover for yourself what you enjoy to drink, and if current scientific trends prevail, your taste buds will change in 5-10 years anyways, and this post will become completely irrelevant in your professional career in the future.
re: karma belle
karma - that reminds me when a female classmate started drinking really high-end bourbon, bartenders often comped about half her drinks as they didn't see too many women drinking straight bourbon, much less quality choices and yeah respected her because of it.
re: hill food
yeah, being a blonde, 34D, bourbon drinking bartender has its advantages.
like I said two days ago (above), unjustly judged by others....
re: karma belle
geeze, I have GOT to visit Texas one of these days
Grow up and order an Islay scotch or a Hendricks mart. I wouldn't even associate with a woman who ordered most of the suggestions here.
re: Scary Bill
Yep. Nothing says "style over substance" quite like Hendricks.
re: MGZ
First, with distance, rated against over 200 other gins.
Ask Men??? I think the OP wanted a "man's drink of choice"
So, I guess Hendricks is triumphant in substance as well as your acknowledgement of high style points.
re: Scary Bill
I especially enjoyed how the "AskMenCanada" website ranked Grey Goose Vodka Number One as well, which might legitimize MGZ's point about Hendricks .... With that being said, I really enjoy gin and although I found Hendricks to be serviceable in most gin drinks (and not good in others), I couldn't justify the premium for it with so many good london dry gins at or below Hendricks' price point.
re: hawkeyeui93
I'm typically not a gin drinker, but I do like the occasional Hendrix mart. Plymouth marts as well at times. I will disagree with MGZ.
Grey Goose is indeed a king without clothes. When I'm in a vodka state of mind it's usually a potato vodka like Luksosowa, or a Russian. Also have to admit that Smirnoff is pretty good value.
re: Scary Bill
This has been posted several times before and I am sure this will not be the last
re: Scary Bill
Hmmm. That first site rates Baileys over Campari and Green Chartreuse.
Many who love a classic London Dry gin find Hendrick's too floral and juniper-challenged. It is atypical of the category, intentionally so. I do like that it brings people into the gin fold. So many people turn their nose up at it.
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re: EvergreenDan
That site also has New Amsterdam at number five and Rougue's Spruce in the top ten. Like Hendricks, neither of those exhibits the classic gin flavor profile. As you suggest, all three are really gins for the non-gin drinker.
re: MGZ
The proof 66 site is pretty much meaningless with their ratings, I have not been able to figure out their methodology but I think the more sites that rate a product the more points it accumulates.
Their top 20 rums have almost none of the rums that are generally regarded as best in the world - El dorado 12 or 15, Mount gay extra old, Barbancourt 5 star, Appleton 12 yr, Clement vsop - yet Cruzan 2 yr is at #7? And two For de Cana 4 yr olds - light and dark - made the list, but no sign of the 7 or 12 yr?
re: Scary Bill
Some spirits are fairly homogeneous, with a classic prototype style. Vodka, gin, tequila, for example. Rum and whiskey are incredibly varied, with huge variations in styles, based largely upon where they are made (and what they are made from).
That gin from the UK tastes a lot more a like that gin from the US than that whiskey from Islay tastes like that rye whiskey from Kentucky. What island you live on (and largely what language you speak) will hugely influence what you think is a classic rum.
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re: EvergreenDan
Thats the point I was making kc, that "classic" depends on where it is made, what one is used to. There are many "classic" styles of vodka, I do disagree that it is homogenous, ie Russian vs American, grain vs potato. The same goes for tequila, is it 100% agave, is it aged (and in what,), some are sippers and some are lighter fluid. The same applies to gin, where though everything revolves around juniper, different styles have different botanicals added and different distillation processes.
re: EvergreenDan
I can really taste the rose in Hendricks and it is not very good in my preferred drink [gin buck] ...
re: hawkeyeui93
Personally, I don't think it's very good in a Martini either (with or without the "ini"). I do, however, enjoy it very much in a Pegu Club. For a Martini I prefer something a bit more classic, like Bombay (not Sapphire).
re: davis_sq_pro
Davis: I, too, like the Original Bombay ....
Folks, we've removed a lot of posts from this thread arguing the premise the of thread and calling other posters out for their opinions. If you don't like a question, please just move on to the next thread rather than stopping to make your dislike known. If you don't like a poster's answer to the question, please do the same.
If you have specific suggestions of things the original poster should order or avoid, please add them, but let's keep the focus on that, rather than on whether the question should have been asked.
re: The Chowhound Team
And despite all the deletions I think this thread has set a new record for most posts in the shortest time - 93 in 3 days, geez. 94 now.
Edit - now down to 86 LOL.
I abide by my Grandfather's rule when drinking. "No more than 3 things in a glass,one being ice".
I believe it had to do more with being able to handle your liquor and not so much in determining the cut of a man's jib but it has worked for me. I stick with a good Bourbon or Scotch and water on the rocks.
re: Duppie
Heh, funny you mention that...
A lot of the older WWII, Korean, and Vietnam vets at my VFW lodge dogmatically tell me that, "Three things in my drink is two things too g-d damn many..." IMO, their ideal of a manly cocktail lays somewhere between the boilermaker, and a lit shot of moonshine.
re: deet13
"Three things in my drink is two things too g-d damn many..."
I agree!
As far as moonshine goes, after tasting some white dog off the still at Four Roses Distillery I can say it's more sweet than I ever imagined. Not hot at all and although not complex still tasty in a white sugar kinda way. Boilermakers I don't do.
re: deet13
Yes, Grandad was a salty ship's captain who drank in just about every port bar around and my dad, also a captain,drank "Johnny and soda"and I have passed it on to my nephews along with the Alka Seltzer chaser.
Negroni is a pink drink. Unless you're out with a group of cocktail geeks or a woman I'd steer clear. It's certainly an adult/ distinguished/ manly tasting drink, "but it's F'n pink, bro". That's what people will remember.
Peaty Islays are the manliest of drinks. Period. They're not cocktails though and not appropriate for all situations. I can't imagine sipping a pre-dinner scotch while the cutie from marketing is knocking back sauvignon blancs like 40 year old divorcee.
What you should be doing is experimenting with high quality cocktails while out with your friends and then learning to assess the situation when you're out with clients or on a first date (after one date you've no doubt charmed her pants off, literally, so what you drink doesn't matter anymore) and deciding, "Can I order a Toronto in front of these people or are they going to call me a pussy for using stemware"
For instance-
Hitting the bar with some clients pre-luxury box? Beers or highballs: Jack and ginger, G&T, vodka-soda if you must. Steakhouse with a salesperson trying to get some business from you? Martini/Manhattan or go for a whiskey or gin cocktail off the menu. You get the point.
re: Beachowolfe
Steakhouse with a salesperson trying to get business from YOU? Most expensive thing on the menu that you've always wanted to try.
Just in case you're wondering what to drink this Saturday, besides Guinness, try Redbreast 12 year old. Best Irish Whiskey around. It's a pot still whiskey, matured for a minimum of 12 years in oloroso sherry and bourbon casks. Mmmmmmmmmm!
re: Scary Bill
Isn't saying "best Irish whiskey" sort of like saying "best white running back in the NFL"? (J/K)
I have never tried Rebreast because the price is always around $50, and at that price I can get Ardbeg or Laphroaig quarter cask. I have heard good things about it though (for an Irish).
re: ncyankee101
Got to agree with you yankee. I went to a tasting of Jamesons whiskeys a couple of weeks ago, Some of the older whiskeys were interesting but horrendously expensive. The Irish are proud of not getting smoke into the malt - to my mind the smoke imparts much of the flavor. FWIW Jamesons controls 70% of the Irish whiskey market. To my mind that explains the overpricing of the "good" stuff and the lack of variety in the flavor.
re: kagemusha49
Jamesons? Try Red Breast.
re: Scary Bill
Red Breast is made by Jamesons - we had that at the tasting better than regular Jamesons but overpriced.
re: kagemusha49
They are made at different distilleries by Irish Distillers, a subsidiary of Pernod Ricard.
re: Scary Bill
That's not correct. They are made at the same distillery.
re: kagemusha49
It seems you are correct about that, Jamieson however is finished in Dublin, the source of my mistake.
You remain wrong about ownership.
re: Scary Bill
Pernod/Ricard owns Jamesons
re: Scary Bill
From the article cited by Evergreen Dan in the San Francisco Chronicle:
"Jameson, which accounts for seven of every 10 bottles of Irish whiskey sold in the U.S., is made at the Middleton distillery in Cork from a blend of column-distilled and 'pure pot still' whiskey - the latter involving a blend of malted and unmalted barley that came about as a way to avoid an Irish tax on malted barley.
"Middleton, owned by spirits giant Pernod Ricard, also produces such brands as John Powers, Middleton, Paddy and Redbreast, the last being a pure pot still whiskey rather than a blend."
From that other famous source, Wikipedia:
"Jameson is a single distillery Irish whiskey produced by a division of the French distiller Pernod Ricard. Jameson is similar in its adherence to the single distillery principle to the single malt tradition, but Jameson combines malted barley with unmalted or 'green' barley. The most famous component within Jameson is the 'Pure Pot Still' distilling tradition . . . .
"Originally one of the six main Dublin Whiskeys, Jameson is now distilled in Cork, although vatting still takes place in Dublin. With annual sales of over 31 million bottles, Jameson is by far the best selling Irish whiskey in the world, as it has been sold internationally since the early 19th century when John Jameson along with his son (also named John) was producing more than a million gallons annually."
And Pernod-Ricard USA's website -- http://pernod-ricard-usa.com/brands/b... -- lists the following brands of Irish Whiskey: Jameson, Middleton, Paddy, Powers, Redbreast.
re: Scary Bill
English on Irish:
Oh man, my best pun in a while. I'm unspeakably proud of myself...
www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community
re: ncyankee101
Red Breast IS the black running back of Irish whiskeys.And the best jumper. And the best base stealer. etc. Probably the best car bomber too.
Odd that it is cheaper in Canada, I can get it for around $40.
re: Scary Bill
There is a whiskey bar in my town that specializes in single malt Scotch, with over 80 of them. One time I was tempted to try Red Breast, but the bartender / owner talked me out of it,saying that with my love of Islay Scotches such as Lagavulin and Ardbeg, I wouldn't find it interesting at all.
re: ncyankee101
I'm an Islay aficionado principally as well (though not much of a fan of Ardbeg). Ive begun to branch out recently and have discovered some Lowlands that I like, typically with a bit of peatiness as well.
Try Red Breast, I think you should make up your own mind. It really is a few notches better than any other Irish I've had.
re: Scary Bill
If I can ever find a bottle for less than $40 I have been planning to buy it - Merwin's has it for $39 right now but at the moment there is nothing else I want from them and it doesn't make sense to pay the shipping.
re: ncyankee101
If you know where to look you may be able to get that Laphroiag for like 32 bucks, dude! hahaha.
re: Beachowolfe
If you're gonna spot me the shipping to NC I'll take two.
re: Scary Bill
This whole subthread reminded me of the following article from last week's NYT: http://www.nytimes.com/2012/03/11/mag... Particularly fitting for the coming weekend. I'll gladly have a Paddy.
Part of being manly includes not caring that much about how things may appear. Therefore, anyone objecting to the pinkness of a Negroni is off-base. Here's a drink that I kinda like Punt e Mes on ice. Kinda marmalade/spicy flavor in a not very well distributed vermouth. If you want to score points off your companions you can always sigh knowingly if the bar doesn't have Punt e Mes and then say something like "well I guess I'll just have . . . (pick the manly drink the others are having)"
re: kagemusha49
geeze, kage....I think warm milk is manlier that a punt e mes. Marmalade? WHAT?!!! Any dude ordering that should turn in his man-card immediately
re: BiscuitBoy
Don't knock it if you haven't tried it.
re: BiscuitBoy
Let me guess, you prefer Smucker's?
re: davis_sq_pro
Yes...I hear adding the grape makes a good bbq sauce. Now straighten out your wrist, and belly up to the bar!
re: BiscuitBoy
I agree about the awesomeness of Punt e Mes, although I think it needs some lemon or dry vermouth to tame its sugar when drunk straight. Often its the only sweet vermouth I have open in the house.
In my life-long taste-acquisition process, I started enjoying Irish a decade or two before bitter drinks like Punt e Mes, Campari, and the like. But that's me.
Two snifters of Fernet at dawn.
re: kagemusha49
"Part of being manly includes not caring that much about how things may appear. "
replace manly with self-confident and kick-ass and your comment becomes a universal.
re: kagemusha49
Another part of manliness is not wearing a skirt, unless you're Scottish with your manliness at risk of a breeze.
re: Scary Bill
Any guy who can carry off wearing a skirt, kilt, lonji, sarong, etc.; is strong and confident enough he doesn't have to worry about anything.
My experience as a lawyer, for what it's worth, is that lawyers and businessmen are a conservative lot in general and tend to be fearful of things that aren't familiar, and they will address that fear by making fun of it. So if you order a drink that they're not familiar with, even if it's a classic cocktail that's 150 proof, they're gonna make fun of you for being "girly" (especially if it's pink or has a foreign/cute name) or being some kind of cocktail snob (especially if you have to explain to the bartender how it's made).
In those kinds of groups, if you're concerned about the impression you make, order by name a good (but not over-the-top) scotch or bourbon on the rocks - you'll impress them by knowing your liquor and enjoy a good drink. If it's a situation where you need to order something more watered-down than straight liquor, gin and tonic or bourbon and ginger are tasty and hard to argue with (and they don't have fancy names or any tropical associations, which helps). If it's a situation where there's a clear leader (like a job interview, or drinks with a senior partner), see what they order and follow suit - not imitating their order exactly, but something in the same ballpark.
I'm not saying this is what I like to do all the time, but let's face it - there are times when making a good impression is more important than ordering a vieux carre that, while delicious, will require 10 minutes of explanation for the bartender to make correctly and will leave everyone else just remembering that you're fussy about your drinks. If the people you're with are open minded and curious, of course, order whatever the hell makes you happy.
re: monopod
Hmmmm . . . you and I hang out with a different set of lawyers, I guess. None of the ones *I* know are conservative.
re: monopod
Sorry, didn't mean to lump all lawyers into that group - I agree that it's not all lawyers that are conservative about this kind of thing. I work at a small firm and my colleagues are pretty game for anything, as are my friends who are lawyers. But I guess I assumed that we're the minority. I have some experience in the big-firm world, and I observed firsthand how the people who ingratiated themselves with the senior partners (who thought anything other than Irish whiskey on the rocks was a sissy drink) seemed to go farther in the firm. I've also had an older client razz me for ordering a Negroni (mostly because of the color). It's just one of those little things that I factor in when dealing with colleagues and clients - if I don't know them well, or if I do and they're conservative, then I plan accordingly. Same calculation as to whether to tell an off-color joke, or make a political observation - gotta know your audience if you're in a professional setting.
re: monopod
For the lawyer set, I wouldn't put it as a conservative/liberal split, it's more of a good/bad taste, snobbishness thing. As a lawyer at a big firm, most lawyers and clients I've encountered are mostly sophisticated city dwellers (and also overwhelmingly into food and fine wine/beer/cocktail enthusiasts), and would not negatively judge a person for ordering a solid drink like a negroni. The drink orders that might raise an eye brow would be those reflecting immature or bad taste -- Long Island Iced Tea, Irish Car Bomb, etc., anything that would be more appropriate in a frat party rather than a professional setting.
re: Duppie
Liar's Dice would likely have more appeal.
I've always been a fan of informed decisions. There's a bit of theory over at https://secure.wikimedia.org/wikipedi... so go read that and I'll just wait around here 'til you're done. The "Basic drinks" mentioned are a good starting point for mixological botanizations.
Scotch (by which I mean single malt) is a pretty safe bet, but there's a high degree of snobbery there. A standard Islay like Laphroaig 10 is a pretty good whisky, but a whisky snob (like me) may take you for a tribal tattooed kinda bro who just ordered "the smokiest damn sauce you've got"; but on the other hand, a vintage Port Ellen is a display of such refined tastes that most people won't recognize it. Nothing is ever easy. Also, remember that you do not drink scotch with ice. Why kill a decade or more of maturing with ice? If you don't like it the way it is, save your money and buy something else.
Cognac and calvados are classics, too; maybe not as much raw masculinity as whisky, though, but they have a large luxury factor to them. (Also never drunk with ice, for the same reasons detailed above.)
Best bet though, is figure out what the bar is good at - why not ask the bartender? A good bartender should be happy to talk about their specialties if the bar isn't too crowded and you show any degree of interest in mixology. Everyone loves showing off their expertise.
As for personal preferences, Old Fashioned is great, especially with a dash of orange bitters. I'm also a real sucker for good margaritas (i.e., decent tequila, Cointreau and fresh lime juice).
Anecdote: Before I found the missus, I used to take all my dates to a bar serving top-rate milkshake cocktails. Not overly macho, but I knew the place was good, and that's the only thing that matters. (But seriously - nothing spells love at first sight like vodka, milk and ice cream :)
Go classic: a very cold martini, up, with an olive, not too dry (about 3:1 booze/vermouth).
I must point out that I'm referring to a martini, i.e., one made with gin, not a "vodka martini." Not that there is anything wrong with vodka martinis, but a classic martini is made of gin..
Also, just make them with good, mid-shelf gin and high quality vermouth. I have found that many high end gins, say Bombay Sapphire or Plymouth, are so clean as to be bland. There are exceptions to that rule, for instance Blue Coat, which is THE best gin in the universe, and surely Hendrick's is loaded with flavor, but you need a bit of heat for a good martini. I could go on about Blue Coat, which is expensive, but beside its fantastic complexity and balance there is that bit of heat.
I actually think that Trader Joe's in-house "Admiral Joseph" gin is absolutely fantastic for the price, like $7.99 a bottle. But Bombay in the white label is great too.
What is also fun is that for the rest of your life you can experiment with and argue over the right glass, temperature, amount of ice, shaken vs. stirred, olive vs. twist, etc., etc. Talk about telling about a "man's character."
re: EarlyBird
arguing definition/technique - oh yeah, don't get me started. that drink made with vodka and served in the same glass is perfectly fine, it's just not a martini... </nomenclature nanny>
re: hill food
that drink that is sometimes called a vodka martini is actually originally called the Kangaroo, the perfect name for it.
re: TroyTempest
I agree,perhaps I'm missing some obscure reference but what would make calling the drink a kangaroo a perfect name?Glassware,olive,rind,vermouth,the vodka...how it's mixed or what it's mixed in,aftereffect?
re: Duppie
Maybe because a few of them will put you "Down Under"?
re: Scary Bill
Cute....so aftereffect it is...
re: Duppie
I've always said there is a MIGHTY fine line between 2 and 7.
re: hill food
I personally would find it hard to remember what it is I'm mixing after 3 much less that it was supposedly named after a marsupial. Less vodka..more vermouth or perhaps another olive?
re: Duppie
well yeah, after 2 or 3 you lose count and an appetite so before you know it you hit #7+ and dinner is burning in the oven. I don't do that any more.
re: hill food
Damn....you're hard core.
re: Duppie
was, the operative word is 'was' (oh I still drink but damn, not like that.)
re: Scary Bill
I read it as Kangaroo being a stupid name for a stupid drink.
re: EarlyBird
Hi time wine has Bluecoat for $18 at the moment.
re: ncyankee101
"Hi time wine has Bluecoat for $18 at the moment."
You're kidding! What/where is Hi Time Wine? I'm in L.A. and I've never heard of it.
re: EarlyBird
Hi Time is NOT in Los Angeles . . . except for people who do not live in Los Angeles. Hi Time is in Orange County, specifically Costa Mesa. See http://www.hitimewine.net/
re: zin1953
Holy smokes. At those prices it's worth the time and gas to go down and get some. Maybe get some good Vietnamese food while I'm down there. Thanks for the lead.
Augie, you gotta try drinks and find out for yourself man. When you pick a "signature" drink, its a representation of who you are and the path you've taken to get there. Asking people what you should make your signature cocktail is akin to asking people what your personality should be like.
Drink what you like. Keep it simple. Nothing wrong with a tasty beer, a great glass of wine or an icy gin and tonic.
Augie6, if you want something that tells of your character, how are you possibly going to find the answer from a group of anonymous people that don't know you? I am very engaged in the spirits industry and read on it every day. I am also constantly in search of who exactly I am as a person. The only thing that I can tell you as a bartending professional is to be one of those people that pull up to the bar, look at what is on the backbar and ask, "what is that?" Or look at a drink list and say, can you tell me about this drink? This is what I usually drink... and go from there. If you want a "signature" drink, it's GOT to be something that speaks of your personality and the only way you will know it is, is if you have tried it and know you like it. Do not listen to these people who think they can tell YOU what your signature drink is without having met you . "To each their own," as the saying goes. Not "to each as someone told them."
re: TheCiscoKid
Well said.
Yesterday I had a half bottle of Cote Rotie and two glasses of bourbon. Today I had two glasses of amaro, a half bottle of pinot gris, and a bourbon-amaro cocktail. I've concluded that my character is "bored, undisciplined moderate alcoholic." How about you?
re: AlkieGourmand
Order a Bloody Mary. Ask your bartender what he or she makes best because you are he or she is your "liiquid" chef.
It tells your competition you are better then them while drunk whien they are sober. Rock solid gin and tonics also work.
If you can grab the drink with your fist rather than with fancy finger work (like the martini) you won't spill it by accident.
Make sure to perform, though. Make sure to perform.
re: snootcity
Just stumbled on this interesting conversation. I am definitely of the "beer, scotch, or diet coke" school. Remember, you are at a business meeting. What you drink is like what you wear. It's your grey or blue suit. Maybe not quite as strong a statement, but not that far off. It says: " I know how to fit in, even if I don't want to. I know the difference between my work life and my personal life, and that I need to keep them separate"
Somebody who orders a negroni is blurring the borders. He is a little too concerned about enjoying his drink or expressing his "personhood". It's not so much a macho thing, as a flake factor. If somebody orders a negroni, I obviously won't dismiss him as a business partner, but for sure I will remember it. In the end, you don't want your business partners to remember what drink you ordered, or what color suit you wore, or any other personal detail.
If you want to express individuality, order a bourbon instead of a scotch.
re: monopod
Rye is my new favorite spirit, and the Sazerac my cocktail of the moment.
re: monopod
Depends on how you take your bourbon...
W/water, neat, neat with water, w/ice,>>
It's still very individual and expresses something.
re: latindancer
How you take it, and WHICH Bourbon you choose . . . .
re: zin1953
Oh so true.
There's a story behind the choice and always interesting. For me it's horse racing/breeding and Kentucky.
re: MarkC
Ha. My friend showed me his new resume on Sunday. It had a green stripe between sections. I mentioned your post to him. That green stripe was like wearing a pink tie to a business meeting or ordering a lemon drop at the business lunch. I suggested changing the stripe to navy or black. He chose black....
When drinking out
I order either
A dirty martini( has to be gin)
Red wine
Or a gin and tonic
Dirty martini( gin)
Or 7& 7
I think an "Old Fashioned" is a perfect choice. It has a great name, looks sophisticated and does not require anything that's hard to come by. Even if you have to explain how to make it to a bartender; it sounds simple and sophisticated.
For those in the "Drink what you like" camp - this is kinda funny
re: MidCoastMaineiac
Easy solution: take your meetings in a conference room. Save time at the bar for friends.
re: davis_sq_pro
Not that easy if the other side picks the meeting place. Also, a bit of lubricant can lead to a more forthright meeting, though hopefully not too much so.
re: EvergreenDan
Well it is "cool" if it has a large chunk of ice floating in it!
In some parts of the country, I believe, it is considered to be a drink for older women. In New York, however, that's probably not the case.
re: davis_sq_pro
I like to order a glass of milk. Then I say I was a stay at home dad until my kids went to college. Then I ask for the order. Works every time.
re: Duppie
Lemonade...in a dirty glass!
re: saviorself
Aye you are truly manly......I will do the business with you now.......
My drink of choice has evolved since this post began. Nowadays I prefer a brandy such as a cognac, armagnac or calvados. Tasty!
Don't mean to sound unmanly, but I'm really liking Coors Light tea flavoured beer, for a great thirst quencher on a hot day, on a sunny patio. I can drink waaaay to many of them.


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Added Jan 15, 2013
Paris, France
A tad bit too shiny, actually.
I wanted to make the Burda "Scuba" dress for its simple yet great shape. And I got fooled by all the leathery trend going on at the moment and tried my luck at it.
I used stretchy cotton for the main dress, and stretchy leatherette for the front piece. the dress is also fully lined.
The construction is easy enough, and i like the overall result, except for the shine of the leatherette. This is too much for me. Or maybe it's the leatherette that looks tacky. I wanted a mat and textured one (croc or ostrich embossed), but couldn't find a stretchy one, so i chose this plain one. Idea-of-the-year.
So, this dress only got worn on Christmas eve, and I now plan to remove the leatherette part and change it for something more wearable.
More pics and explanations (in french) here
Coton, leatherette, lining
Jan 21, 2013, 10.30 AMby VivianGrace
I like it- if you're still not into the shine of the leatherette, you could always distress/mattify it with a sponge and some paint… or spray it for texture? Just some ideas :)
Jan 16, 2013, 08.30 AMby machelefranklin
Well thank you for your nice comments. I don't know what to think about this dress now that I get positive comments (here and on a french website) – don't know if i should remove the leatherette or not….
Jan 15, 2013, 10.18 PMby claudinka
I must say I like the outcome! I would take it ;-)
Jan 15, 2013, 08.14 PMby Mary Athey
I think its gorgeous.on you. I.m actually going to make this one for my friend but i.m doing leatherette.sides and plain jersey everywhere else.x
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From Mexican chicken to Mexican dips, casseroles, and rice, we've got the Mexican recipes you want.
Mexicali Hamburger Casserole: Dinner for $10
This Mexican-influenced recipe brings together two of our favorite dinner staples: ground beef and the casserole. The meaty-cheesy filling gets a zesty kick from Mexican-style diced tomatoes and corn, and the fluffy topping is a mix of cornmeal and flour, with more cheese sprinkled over the whole dish. It's the perfect pick-me-up meal on a night when everyone is cold, tired, cranky, and hungry.
Mexican Chicken Casserole: 30-Minute Meal
We can't pass up any recipe with "Mexican" in it. Love chicken. Love quick and easy casseroles.
Casserole Tonight: 11 Flash-tastic Quick and Easy Casseroles
We'd like to offer our sincerest thanks to whoever invented casseroles. Whether inspired by creativity or necessity (or the desire to do as few dishes as possible), this enterprising cook's willingness to combine ingredients into an one-pot meal has truly been a gift to us all. We're not saying there should be a national casserole day (hey, come to think of it ...)
Got Potatoes? Trade the Mashed for a Thanksgiving Potato Casserole!
If the thought of mashing potatoes this Thanksgiving is making you yawn, we've got just the wake-up call your holiday table needs. A hearty potato casserole! Not only is a potato casserole a tasty alternative, but these casseroles can be prepared in advance and warmed up before serving.
Chicken and Potato Stir-Fry: 30-Minute Meal
Wok on, with a Chicken and Potato Stir-Fry -- a hearty, healthy stew of carrots, potatoes, and skinless chicken breasts in an easy, herb-seasoned sauce -- that takes only a half an hour to make. What's not to like? Nothing, because this winter-warming dish delivers everything you want on a busy weeknight, from nutritious ingredients (think carrots, boneless chicken breasts) to wonderful savory flavors worthy of the name "stir-fry stew."
6 Things to Make With...Frozen Hash Browns
Remember when hash browns were just for breakfast? Ha! Neither do we.
Top 10 Skinny (and Satisfying) Casseroles
Casseroles need not be calorie bombs. Feel zero guilt when you serve yourself a healthy-sized scoop from these 10 less-than-300-calorie dinners or sides.
Chipotle-Chicken Casserole: Dinner for $10
This isn't your ordinary chicken casserole -- no, no, no! This feisty Chipotle-Chicken Casserole is to regular chicken casseroles what a salsa beat is to sleepy Muzak. So when you're tired of the same old, same old, inject some spicy rhythm into your ordinary weeknight routine!
No Boring Chicken! 10 Wow-Worthy Chicken Casserole Recipes
Some nights, you open the cupboard or fridge and blankly stare inside, hoping for some sort of divine culinary intervention. We can't claim to be angels, but we do have the answer for nights like those: chicken casserole. Chicken casseroles are easy to prepare, they're tasty, and they're also great for lunch leftovers the next day.
A Chicken Casserole That's a Keeper
Like a good man, the perfect bronzer, or a pair of comfortable heels, a good (really good) chicken casserole recipe is hard to find. So when you get ahold of one that doesn't contain condensed cream of this, that, or the other -- and can be made ahead of time -- you hold on tight and never let go. I sort of never want to let go of the Chicken Florentine Artichoke Bake I made a couple weeks ago.


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Current local time in Panormiti: 22:33
Coordinates of Panormiti:
Longitude: 27° 51' 0" East
Latitude: 36° 32' 0" North
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