In Soviet Russia, machine vends you!
Hawaiian Punch and Everclear. It was college, that is the only thing I can say.
That’s not too far from Irish cream. You just needed a little coffee in the mix.
I can remember 2 contenders for the title from my misspent college years.
The first was a ghastly combination of red Gatorade and 151 proof Bacardi, that a friend of mine swore took effect faster due to the hydrating action of the Gatorade. In retrospect, the 151 part is probably what made us drunk faster, but it didn’t have the “scientific analysis” behind it.
The second was a combination of vodka and what we called the “Apple Funk”. This was the result of a filched homebrewing kit and a drunken evening when a friend of mine (not the 151/Gatorade guy) and I decided we could make our own cider (after too many Woodchucks), and proceeded to make ours out of about a dozen cans of frozen apple concentrate and all the white and brown sugar, molasses and maple syrup in his parents’ house (his dad was a dept. head at the university). It was fermented in some other guys we knew’s closet with champagne yeast (we actually bought that) for a couple of months, and then bottled in dubious conditions by the guys who lived in the house.
Long story short, it was DRY… like absolutely no hint of sweetness, and not much in the way of sweet-smelling esters. Probably about 8% ABV, I’d guess, and distinctly funky due to the indifferent fermentation conditions. It also tended to give blinding headaches if you drank too much of it.
Mixing that with vodka was just bad. It just added a pronounced alcohol burn to it.
All cider will ferment out dry, especially with champagne yeast. Some people fix that by back sweetening it with apple concentrate when serving. Or in the keg if you’re force-carbonating. I’m guessing yours was probably a good bit higher than 8% with all the additional fermentables. Plus it could a good year before it really loses its “greenness.”
One Sunday I took the g/f to brunch and I really wanted a bloody Mary. However the place we went to only served beer which I decided to mix V8 (hot and spicy version).
Yuck… don’t do this… it was awful :smack:
I once left a jug of fresh, unfiltered apple juice in the trunk of a car over a weekend. When I took it out on Monday morning it had fermented nicely. No additives at all, just apple juice!
This was in the Midwest in October. Lord knows what it would have been like if I’d left it there in July or August!
I’m pretty sure there’s a name for this cocktail, but I don’t remember what it is. 
That’s actually really good. It’s basically a version of the Michelada or a red eye, one of my favorite summer drinks. Needs some lime and Worcestershire, though. Maybe even some hot sauce.
I LOVE me a Michelada!!!
Red Eye, that’s it! It’s one of the cocktail recipes in the International Chili Society’s official cookbook!
Similarly, I did gin and Tang once. Terrible. Then I added Seagrams 7 to the mixture. Better.
As mentioned in another thread: milk and whisky which sat in a cup for several hours. It had lumps, nay, curds but it was the only alcohol left standing at one point… Not everything we did in our mid teens made sense! Party on, dudes!
Chambord just screws anything it touches. Never found suitable candidates to mix with it.
As for the aforementioned Gatorade: before seeing the comment, I was going to chimejack in that Gatorade is in my opinion The Best Mix for nearly anything. I find I can go to 1-1 without shuddering, unlike most other mixes. Plus when you add whisky/dark rum it goes a cool, funky colour. Nobody will ever stop you to check if Gatorade is adulterated, unless you’re visibly drunk, in which case: Go home, you’re drunk! /chimejack
My first time getting >FUCKING HAMMERED< we dumped fruit punch Gatorade powder straight into a bottle of Canadian Club. It was… How do I say it in English? Ah, yes. FUCKING TERRIBLE.
Mrs. Bays once dumped some Wiser’s into a mango bubble tea. ACK. I loathe bubble tea to begin with, but double ack. Yuck.
I was once sitting on a wall on a busy corner, a friendly homeless fellow came up and began chatting with me. He proceeded to pour a Black Ice 6.1 into a bottle of (that horrible abomination that they used to sell) Orbitz so “the cops won’t see.” It looked like a bottle of piss with genital warts. He drank the whole thing. Worst by proxy.
I was out drinking with a couple of friends one time and I introduced them to Black and Tans, which were made the traditional way by pouring Guinness Stout on top of Harp Lager. The two beers have different densities and one floats on top of the other.
One of the guys thought this was great and tried to repeat it at his local bar a week later. But they didn’t have any Guinness or Harp. Or any other dark beers. Or any quality beers in general.
So they ended up trying to make a Black and Tan with Budweiser and Miller Lite.
Jack Daniels and ginger ale. Once again, college was involved.
A Sonic Green Apple Nerd Slush and some kind of moonshine. It smelled like feet. If I knew what feet smelled like, it probably tasted like feet too. It was bad.
A guy I worked with a few years back made screwdrivers with Sunny Delight instead of real OJ. He dubbed it a “Cheap Screw”.
Not one that I mixed myself but one I was stupid enough to try – a local Greek restaurant had Greek Margaritas (made with ouzo instead of tequila) as their drink special one night. It tasted like a Ny-Quil cocktail.
…
[QUOTE=Guys and Dolls]
Sarah: What’s the name of the flavoring? Sky: Bacardi. Sarah: It’s very good. I think I’ll have another one.
[/QUOTE]
That’s just a bourbon and ginger, a very common mixed drink.
Captain Morgan Spiced rum and Dr Pepper–just nasty