I always compared it to drinking window washing solution. Rubbing alcohol is probably a better description though. My body doesn’t recognize vodka as something edible, and strongly resists any attempt to swallow it straight.
Add me to the list of people who enjoy Jagermeister.
Well, there’s the issue. 14 shots of anything would turn me right off.
14 shots over about 4 hours, back in the day that was not uncommon for self or people I worked with[hell, they used to do 4 shot lunches …]
And 14 shots is only 7 margaritas.
Now put vodka in the margarita mix, and I am fine with it [well not now because of all the sugar in mixes, but I can sip on mrAru’s vodka margarita.] so it is obviously the tequila that my body objects to.
I’m a picky eater. I’m not a picky drinker.
Having said that, however, the likes of Goldschlager and After Shock are really vomit-inducing.
I’d put Southern Comfort on the list too, but I’m not sure that qualifies as “hard”.
-Joe
As far as common liquors, Gin is top of my “ick” list. To me, it tastes like nail polish remover smells.
On the uncommon side of things, I would have to say Cachaca (brazilian sugar cane liquor). I would prefer a glass of motor oil on the rocks to this evil substance.
That’s still a pretty damned good clip. Assuming a 1.5 oz shot, that’s nearly a fifth of liquor in four hours. I’ve done that and more in my younger years, but that’s pretty impressive. BAC estimators put that at 0.24 BAC for a 185 pound male.
A quick point I’d like to make is that some of the spirits and liqueurs mentioned aren’t really intended for solo drinking, which is why they may be kind of nasty on their own.
Gin and Cachaca in particular come to mind as spirits that are wonderful in the right mixed drinks, but not something most people would drink by themselves. Even martinis are usually supposed to have a fair dose of vermouth- up through the 1940s and 1950s, they were 3 parts gin to 1 part vermouth.
And a “vodka margarita” isn’t a margarita; it’s probably something like a vodka daisy.
The Germans swear a shot a day will prevent you from ever getting sick.
That’s assuming the restaurant doesn’t subscribe to the “Put in twice as much ice. They’ll never notice” school of thought.
I like Southern Comfort. There’s many things I consider too cloying, but that isn’t one of them.
“Normal” SC is 35% alcohol, compared to 40% for most hard liquors. Liqueurs on the other hand are about 15-30%. I’d say that’s in the “hard” category. They also make a 50% alcohol version which is harder than most hard alcohol and +/- on par with some fancier whiskeys.
I’m not sure I would agree with that. Is gin really intended only for mixing? I don’t know anything about cachaca, so I can’t speak to that, but, in my experience, if it’s worth drinking, it’s worth drinking on its own. I certainly know people who drink straight gin.
How about:
-absinthe: bitter and awful…you need to mix it with sugar to drink it
-slivovitz: plum brandy-horrible beyond words
-borovishka: Czech liquor made from juniper berrys-tastes like turpentine
-Midori green melon liquere: awful, just awful
-"Tango"screwdriver cocktail-how anybody but a desperate wino can drink this is beyond me
-Ouzo: this stuff gave me an awful hangover
-Chinese Mao-Tsu (sorghum liquor): you can use as an insecticide!
-Popv vodka: good for stripping paint
I hate Ouzo. Most other drinks are ok in small doses. Next on the list would be Laphroaig or Chartreuse.
Scotch. Ick.
I’m not saying it’s not drunk straight by some, but if you look at older cocktail books, a HUGE number of cocktails are made with gin, to the point where I suspect that modern styles of gin (London dry) were devised to be mixed, unlike the older styles (sweeter, heavier bodied, aged in oak) were probably made more for straight drinking.
Rum’s kind of the same story; white rum wasn’t made for straight drinking- it was made for things like the mojito and daiquiri in the late 19th century. The stuff meant to be drunk straight is the darker, funkier stuff.
I don’t mind Jager. I don’t mind Tequila.
I quite like Gin, Absinthe, Vodka, Ouzo, Pernod, and various other drinks already mentioned in this thread.
I don’t like Unicum. It is nasty.
It is especially nasty when drunk at 3am on an overnight train from Budapest to Thessalonika, via Skopje.
I can’t drink Buckfast either, but I put that down to sheer common sense.
Heh, Buckfast is in the so bad it’s good category for me! I shall probably have a bottle tomorrow before going to the pub.
Sloe Gin. It’s like a sweeter, thicker Southern Comfort with more “aroma”.
I used to be able to drink Ouzo until I worked at a Greek restaraunt. Once a week they had Ouzo night (with live Greek music, dancing on the tables, the whole 9 yards) and by the time we closed up, I’d be practically swimming in it. To this day, the smell alone is enough to make me ill.
Bri2k
It’s an acquired taste, granted. But nothing better accompanies an open-faced pickled herring sandwich on dark bread than an ice cold akvavit.
I’ll put forward he German digestif Ratzeputz - that is in fact the name - a vile concoction flavored with ginger and containing 58% alcohol. Not only does it taste like Beelzebub’s jock strap, it is specifically engineered so that the flavor lingers…
Blackberry brandy, the Kaopectate of Wisconsin.
I’ve never enjoyed tequila where there weren’t at least 2 other liquors mixed in with it.
On the other hand, I drink jagbombs because I like the taste so clearly I’m not what you would call a refined drinker.