[Raion]

I like absinthe, wheat beers (Blue Moon, Hoegaarden, etc), Japanese lagers, scotch and Soju (Korean vodka)

I don't drink much because I am a cheapskate, though, and I get wasted easily, also some of my meds don't mix with alcohol well.

[commodorejohn]

Absinthe is an interesting flavor, but man alive does it absolutely dominate anything you try to mix it with. Even diluting it in water it's kinda overbearing.

[Irinikus]

This is what I'm drinking tonight!

[shrek]

I make mead, which I drink several times a week. I usually have it with a meal. I make most of it during the summer so I can get fresh, local honey. Mead is easy to make. It's just distilled water, honey, wine yeast, and optional flavorings like cherries (my personal favorite). Basically you heat some water to around 85F, add 2.5 pounds of honey per gallon, your wine yeast, fruits, spices, and then let it sit for a few weeks in the basement until the gas stops coming out of the airlock. Then you bottle it in old wine bottles. You add less honey to make it more dry and more to make it sweeter. Label and date your bottles and try to drink them within six months for the best taste.

[commodorejohn]

Good mead is amazing.

[vladio]

I got the distilling bug about 6-7 years ago from watching "Moonshiners" on Discovery. I started with simple sugar/sweet feed (horse feed with Barley, Oats and corn coated with molasses) wash. That's what 90% of home distillers make, I gravitated more to the art of whiskey and only use grains now, no sugar out of a bag. I use 60% corn, 20% wheat and 20% malted barley. It's a much more complicated process and there's no much room for error, after a few years of working the bugs out I crank out about 5 liters a month of 150 proof/75 %. I age it on Pennsylvania Black Cherry wood, it's unbelievable! I just bought a new 16 gallon still and will be retiring my old, home-made still. Once I transition I should be able to double what I make and hopefully be able to have enough that I can age it longer before jib'n into it.

I mix about 2oz of 110 proof into a tall glass of ginger ale, add some chewy ice from Sonic and a maraschino cherry.

[Irinikus]

I mix about 2oz of 110 proof into a tall glass of ginger ale, add some chewy ice from Sonic and a maraschino cherry.

WoW, that sound good!

[Jacques]

Tried the Alcohol free Seedlip Spice last month, what a waste of money. Was expecting a lot more from it taste / flavour wise to be honest.

[Irinikus]

Alcohol's flavour is almost impossible to replicate and it just adds that "something special" to alcoholic beverages, that alcohol free ones lack!

[sgt_barnes]

Yesterday, May 1st, was a federal holiday in germany. So I took the kids to the old narrow-gauge steam train in Nehresheim. We had lunch in the old railway station and I had a good glass of "Halbe" ("half liter", and that's how you'd order it).

   

What I got was the basic brew of one of the little breweries dating back to the 19th century we luckily still have in southwest germany. Most of them originated from an inn, or pub. This particular brewery likely was the prime supplier of beer to a place called "Ochsen" (Ox) in a village called Nattheim.

It's just that, plain pale lager (not to be confused with "modern" I.P.A.).

The writings on the mug say (top to bottom):

"Private brewery"
"Since 1847"
"Ox brew" (the name of the brewery)
"Originally from Nattheim" (the name of the brew)
"Specialties for connoisseurs"
"Schlumberger Bros. Ltd., Nattheim"