Sangria. Fresh, bottled, anytime!
Not much of a beer drinker, despite my trying over and over again. High praise for a beer is “it doesn’t suck”, and that I can actually drink a full one without a headache or feeling bloated.
With that noted, there are a couple that fit into the high praise category: Blue Moon (actually think I said “I like it”, which almost made the partner Slip do a spit take) and Smithwick’s (I actually had a full glass of it). Others that didn’t suck include Sheet Metal Blonde and Fat Tire.
I’m a wine drinker. My faves include Seven Deadly Sins (STRONG tobacco notes, very pleasant and drinkable) and La Crema from a couple of seasons ago (very buttery and smooth).
For harder stuff, a well crafted margarita or an old fashioned (Crown, extra sugar, water not soda). Yum!
It is twelve o’clock yet?
When it comes to beer, the darker the better is my rule of thumb. My beer should be served with a knife and a fork. In the hot, hot summer, I’ll relent and ease up to a nice, medium brown ale.
I like wine, though I’m no expert. With a nice meal, a cabernet or cabernet-merlot blend usually does it for me.
Just about any liquer I’ve had I’ve liked, but I go easy on 'em; they seem to give me the worst hangovers.
The hard stuff: after a disasterous experience with Jack Daniels as a teenager, I’m real shy of bourbons. The smell alone can cause my stomach to flip-flop.
Straight up, I prefer single-malt scotch.
Blended, I used to solely prefer vodka, but I’ve recently aquired a taste for rum, as well.
I like tequila, but avoid it.
Bourbon: Jim Beam on the cheap, Elijah Craig otherwise.
Gin: Beefeater on the rocks (and on the cheap), Plymouth otherwise.
Rum: Dark - other than that, I’ll take whatever you’re serving, so long as it’s not Bicardi. Usually Mount Gay, which is a decent, cheap, staple rum. Other regulars as Casi di MeanOldlady include Barbancourt and Pyrat.
Always a double, always either neat, on the rocks or with the occasional a splash of bitters or lime.
Beer: Stella Artois or Guinness
Wine: I like cheap jug reds. It’s my beatnik tendencies coming out.
Hard stuff: tequila (Cazadores Reposado or Hornitos); randy (preference is Pedro Domenq’s Presidente); good bourbon. Whichever I’m drinking, I take it neat.
Beer: Guinness, any sort of wheat beer, or Corona (but don’t bother if there’s no lime), depending on my mood/food.
Mixed: You cannot possibly beat a well-made margarita (when I leave Santa Fe, I plan on kidnapping a bartender from a local bar and enslaving them as my personal margarita mixer), so long as you stay away from frozen, fruity, mulitcolored nonsense. I can also always be talked into a rum and coke or dark and stormy. You also cannot go wrong with a nice relaxing blend of peppermint schnapps and hot cocoa.
Pure stuff: Dark rum, neat. Whisky (Jameson, if at all possible). And occasionally if I’m feeling masochistic, tequila, neat or with a slice of lime.
Hendrick’s Gin:* Loved by a tiny handful of People all over the world.* Pull from the freezer, dash of vermouth, Drunken olives, a little brine, stir.
Beer makes me mostly bloated and sober.
Currently drinking a Hot Buttered Rum with Sailor Jerry’s (the crack cocaine of rums.)
Beer: Anything dark and bitter.
Wine: Port and pinot noirs are nice. I like Raven Superiour by Qinta de Noval in particular.
Liquor: Rum, rum, and more rum. Barring that vodka (van goh and svedka)
Gin! Gin Gin Gin Gin Gin GIN!
Hendricks, preferably, if not then Bombay Sapphire or Plymouth.
First choice would be as a very dry, very dirty martini - second choice, as G & T with lime.
I have also, however, recently developed a fondness for the raspberry & chilli martinis they serve at the cocktail bar up the road from me.
Chocolate.
I don’t drink but I love me some dessert. Wraine recently made a rule that I am no longer allowed to have dessert in lieu of dinner unless it is a very special occasion because he is afraid I am going to get scurvy or something.
Beer: Kitachino Nest, a Japanese take on a Belgian beer. It’s citrus-y and very dry. Second favorite is Hopff Helle Weisse (spelling?) I love the champagne and banana overtones.
Hard stuff: A good LI Iced Tea. 2nd is a Blue Lagoon (vodka, blue curacao, and pineapple juice)
Wine: Any white.
For beer: Leinenkugel’s makes a pretty good “creamy dark” that works as a standby. Moose Drool is good. Not a fan of wheat beers, but I’ve had a few honeyweizens that were quite good. And keep your berries out of my beer!
Wine: I’m no wine expert, but I generally prefer red to white.
Hard liquor: Ouzo. Dear god, give me the licorice. Straight, either in shots or sipped slowly, or on the rocks and cut with just enough water to turn it white.
It depends on my mood.
If I’m in a beer mood, I want TASTE. No Michelob or Silver Bullet for me. I like a lot of different styles, ranging from Sierra Nevada Pale Ale to Guinness Foreign Export, from Anchor Porter to the IPA they brew just down the street. Most of my favorites are American or U.K. craft brews.
When it comes to wines, I don’t like the sweet stuff, and I’m not into carbonation. I like a good hearty old vine Zinfandel or a nice mellow Merlot. My weakness is a good port after dinner - perhaps with a robust cigar.
I don’t do mixed drinks much. If I’m drinking liquor, it’ll be tequila. Don’t add anything except an ice cube or two–maybe a slice of lime if the tequila hasn’t been well-aged. A good anejo needs no enhancement.
Sorry, but I have to insert my usual rant here: There are some absolutely awesome American beers. Really there are. And the “waterbeers”? You can find their ilk in just about any country in the world. Stop dissing the American beers just because of those three megabreweries.
Which one do you prefer? I’m not a fan of their Boston Lager, but they do make some really good beers in various styles.
Red Wine, right now I’m into Shiraz.
I’m enjoying Austrailian wines at the moment.
I avoid beer if possible. On those rare occasions when beer is unavoidable, any brand will do.
I buy and drink Maker’s Mark bourbon, usually with Sprite as a mixer. A good rum with cola is fine too.
Tokyo Tea. Best value you can ever get at a bar. And for being like, 80%+ liquor, it’s surprisingly palatable.
He he he…My favorites actually are American. Just not the macrobrewed waterbeer variety.
Oh, then we’re cool. I’ll call off the jackbooted thugs that are on their way over. If they do happen to show up (thugs are notoriously bad at checking their voicemail), the code words to cancel the “discussion” are “dry hopping.”
Beer: Guinness, Theakstons OP, Murphys or Paulaner Weisbier
Cider: Savannah, Hunters Dry, K
Wine: Merlot, Pinotage, Shiraz, Port
Other: Gin (Bombay Sapphire, Hendricks), Southern Comfort, Frangelico, Cassis.