Epic in Canada, that’s for sure.
BTW - I don’t like clams or shellfish taste in general, but it doesn’t matter for me that there is Clamato juice in this. Sounds weird, but it’s awesome.
Also, recipes call for a few dashes of Worcestershire sauce - for the real experience, try a tablespoon.
I recently had one there!! We walked up, got in line (30 minutes before they opened) and had a great lunch. I was thirsty and drank my Monsoon pretty fast. Rare for me, I did not order another.
Missed edit window - Tabasco is mandatory!
I hope you had the burger w/ a loaded potato. Otherwise you did it wrong. Oh man, I want one so badly now. 
Yep. That was my first trip to Port of Call. My gf had been there before and warned me not to ask for fries.
The burgers are 1/2 pound behemoths!!
Indeed. Here’s a pic of one done up right.I love the giant pile of shredded cheese on top.
Ok, sorry… hijack over.
There was a restaurant/bar in Sacramento that offered a drink that was shots of about six different things - rums, bourbon, vodka, I forget what - in a fruit base. It was called an Adios Mutha.
Kalimotxo, spellings vary, is normally a Basque thing. It’s not… popular here, but is found with some frequency, due to large amounts of Basque migration. A bar or restaurant I was in lists their drinks and ingredients. For this one, their ingredients were “if you have to ask, you don’t want it.”
Horse’s neck - never heard of that one, sorta like a Dark n’ Stormy (but not really). I’m always on the lookout for brandy cocktails, seems there’s not enough of them (Sidecar and…?) The HN was famous at one time, but as a testament to its current obscurity, it is currently less popular on Wikipedia autocomplete than “horse’s penis”. Make of that what you will.
I made one at home because I had some not-very-good red wine. Honestly, it wasn’t terrible. Certainly better than those foul Caesars! I was just thinking there needs to be a northern border fence! :dubious:
Heh. If you add a splash of grenadine, can you call it “Do not disturb my circles”?
Jameson and the Giant Peach
Jameson, peach schnapps, 7up
I was a at a bar one night talking to the bartender and she eventually asked me what I wanted to drink. I said I wasn’t sure, surprise me. Yes, I realize that this a dangerous thing to do in bar, but I’d already had a few. She made me this, and I still like em.
The Aviation cocktail.
2 oz gin
1/2 oz fresh lemon juice
1/2 oz maraschino liqueur
1/4 oz violette liqueur
shake with ice, strain and pour into martini glass and garnish with a cherry.
Beautiful pale cloudy purple and really tasty.
If Denny’s ever had cocktail service there would be grounds for jihad. Imagine having to order a “Rooty Tooty Fresh and Fruity” breakfast and a “Sex On the Beach.” So much easier (and more dignified) to order “Bagel. Bourbon.”
You mean, of course, a “Number three.”
I have a developed theory about embarrassing food naming, the gist of which is that sellers and products fail because the item has a name that is embarrassing to say. It’s the “Jumbo Happy Clown Burger” theory.
I like a glicktail. But I’ll settle for a simple Makers Mark and ginger if needs be.
Glicktail:
1 tsp simple syrup
Juice of half a lemon
Splash of strong ginger ale
Shot of Makers Mark
The “Adios Motherfucker” is actually fairly common.
See, I never realized this one was obscure; I knew what it was as soon as you said it. Maybe it’s because my brother likes them a lot. For awhile I made lots of what I called “Passamaquoddy Punch,” which was similar: cranberry juice, light rum, and bitters. Mighty fine, but I don’t know if it has a real name or not.
The weirdest drink I’ve ever had that I enjoyed was a taste of my wife’s gin flip from Sazerac’s (it’s no longer on the menu, but they have similar drinks). The idea of combining egg whites, gin, and nutmeg was too horrifying not to try, and sure enough the flavors blended astonishingly well.
I’m years out of touch with the drinking world, but I remember having a few too many Brave Bulls back in the day.
Brave Bull
1 1/2 oz tequila
1 oz coffee liqueur
1 twist lemon peel
Pour tequila and coffee liqueur over ice cubes in an old-fashioned glass and stir. Add the twist of lemon and serve.
Rusty Nail. Scotch and Drambuie.
I went to a local Tiki bar (The grass skirt) recently and loved their drinks, especially those with ginger beer.
I thought I’d be funny by asking for a drink that wasn’t on the menu. I asked for a Gilligan’s Floppy Hat.
Our waitress/bartender asked what was in it, and I said “You’re the bartender, you tell me.” She accepted the challenge.
The drink she delivered was sublime. Our table ordered at least four of them all told. Very, very few bars carry the needed ingredients for this drink, let alone the almost proprietary “Tahitian Treat reduction” they use there. I asked for the recipe and she gave it to me. There can’t be more than a few bars on the planet that stock what it takes to make this drink.
4 dashes peach bitters
1 oz pineapple juice
1 oz lime juice
1/2 oz orgeat syrup
1 oz Cruzan coconut rum
1/2 oz Cruzan Guava rum
1/2 oz 99 Bananas
Shake
Top off with Gosling Ginger beer
drizzle Tahitian Treat reduction
float 1/2 oz Myers Dark
Garnish with pineapple, cherry and umbrella
i don’t think a cape cod counts as obscure, it’s only one of the most commonly ordered drinks ever. i think most people say vodka/cran but that doesn’t make it obscure. maybe it’s a regional thing.
a tequila sunrise and adios motherfucker are also not obscure at all.
Also known as an “AMF.”
I always have issues ordering a Whiskey Stone Sour. I get that when I’m in public and don’t want to embarrass myself. For some reason most bar tenders don’t know it, although I learned it in bar tending school.
It’s like a Whiskey Sour, but equal parts orange juice and sour mix.
