As a general rule, you don’t want to drink anything with the guy from The Mighty Ducks on the label.
I don’t make mead myself, but I’ve had plenty of really good mead from people who know what they’re doing (one guy I know owns his own apiary and commercially distributes his mead in the Chicago area.) The key seems to be aging. Mead tastes like ass for about a year or so, and then it really seems to come into its own.
FTR, neither does beer and Froot Loops. Beer and Cheerios is barely tolerable. I blame MAS*H for that experiment.
Also, Tahiti Treat (think bubbly Hawaiin Punch)and Canadian Club definitely a never repeat.
Yeah, it’s pretty awful. I don’t know who is drinking enough of it to keep it in business.
Most of the Boones Farm crap they sell nowdays isn’t even wine, it’s flavored beer. I think only the Strawberry Hill and the sangria are actually wine.
I’ve had batches of homebrew go bad on me. Problem is usually you don’t know it until you’ve taken a swig. Bad, bad, bad news!
SoCo isn’t whiskey.
I’ve had several different kinds of European Absinthe. There also is a distillery here in Milwaukee making it. I hate them all. Like licorice flavored chalk water.
We were just in Paris in May. I tried over 20 different french beers and they all sucked. Frog brew tastes like it was soaked in lawn mower clippings before being bottled/kegged.
In one cafe they had THIS shit on the beer list. Not knowing what it was I ordered it and they gave me an English pint glass of it! Were thy nuts? I started to chug it down and goddamned near barfed.
An acquaintance of mine took his family to a Japanese restaurant. After they were seated they all decided to use the rest room before ordering. He returned to the table first and noticed a small container on the table. Thinking it was an aperitif he swigged it. Turned out to be an unlit can of Sterno. :eek:
Pretty much any beer, with some rare foreign ones.
It’s bastardized whiskey which is just as bad
American liqueur made from neutral spirits with fruit, spice and whiskey
If you don’t like licorice/anise, then absinthe is definitely not for you. That and wormwood are kind of the two main flavors. There is one absinthe that is not so heavy on that flavor: Hill’s. It’s also the worst goddamned absinthe I’ve ever tasted. Fucking terrible. Like mouthwash spiked with wormwood and Everclear.
I don’t remember, it just said “Melon Liquor”. It was nasty.
Yeah, Hills is a freaking joke. Whenever I used to hear people brag they went to Europe and had absinthe, and then say it was Hills I’d r:rolleyes:ll my eyes so far back into my head I could see my own brain!
I happen to like licorice. I just don’t want it mixed with chalk when I have it.
Yeah, that’s the wormwood, then. It’s very astringent/bitter and the backbone of the absinthe flavor (in addition to the licorice/anise.) If you’re feeling masochistic, you can experience the full, unadulterated wormwood flavor in Chicago by ordering yourself up some malort. If you like licorice, then ouzo and pastis would be up your alley (although I assume you’re probably familiar with them.)
A friend of mine went to Düsseldorf one year and asked what she should bring back. Killepitsch, the natives told her. It’s local! You’ll love it! She bought a bottle at the duty free on her way back. They only sold it in fifths, she claims.
The flavor compares – unfavorably – to a 1:1 mixture of Angostura bitters and Maximum Strength Robitussin cough syrup. Taken straight, it makes your tongue go numb. This has the unfortunate side effect of making it impossible to wash the aftertaste of the stuff out with anything else.
I’ve been told that salmiakki vodka is even worse, but since that came from the same person who bought the Killepitsch, I am not inclined to confirm it myself.
My first (and only) Gin & Tonic. No doubt it was cheap gin, and even cheaper tonic, and was hastily thrown together by a drunken college student rather than a trained mixologist. But still. Blech!
Heartbreak motor oil and Bombay gin.
That’s unfortunate because a well made G & T on a hot summer day is a thing of sublime beauty.
You’d think the new synthetic stuff would be better, but…no.
Miller Lite with a cigarette butt floater.
Oh, you mean on PURPOSE? Almond tequila. I had my doubts, but it was a friend’s birthday and I said I’d try it. Like drinking tequila through a dryer sheet.
Chocolate mint porter.
I made it myself five years ago. I still have a (22oz) bottle of it in my root cellar. I was unable to give that crap away.
One needs to be careful with flasks at the Ren Faire.
Some people are partial to Scotch so peaty, you could leave it out to evaporate for an hour and have a solid lump of peat. If you like the taste of dirt, more power to you, but mud is a heck of a lot cheaper than that “good” Scotch.
Others carry Stroh 80. It’s an “overproof” rum from Austria - 160 proof, American style. Someone offered me a slug of it years back. I think brake cleaner tastes better and I instantly discovered why a lot of people called it Wrong. As in “That stuff’s just WRONG!” Any liver cells not brutalized by the massive amount of ethanol will be terrorized by the congeners. URP!
Thanks for the heads-up. Now that I’m older and have a more sophisticated palate, I’ll give one a try the next time I’m at a bar.
I had some ghastly Icelandic drink many years ago. I’d like to figure out what it was, since I might like it now.