breakfast beers, nice.
did you work the night shift?
Official Covid-19 what are you drinking now..........
- Thread starter Brian HCM#1
- Start date
did you work the night shift?
Always. Screw that day stuff. 7p-7a three nights a week. Once in an extremely rare occurrence I will do a fourth just to remind myself why I only do three.
have things calmed down at all in your hospital, COVID-wise? Are there signs of leveling or a drop in new cases?
Yes to both. Our high point had us at 60-ish ventilated C19 patients. As of this morning we are down to 14. Most of whom did not go home and will probably not go home. Our normal ICU is 20 beds. We expanded to several areas to give us a total of 80 to a 100 depending on space and ventilator usage.
It is not done fucking with us, and I am sure we will see further ups and downs.
good news, I guess.
If you don't mind me asking, are you and the rest of the staff tested frequently?
Somebody left 5 of these in my cooler last camping trip, not sure who, need to figure it out so I can make sure never to invite them camping again.
Switching to bourbon as soon as
Switching to bourbon as soon as
FTS.
It was a hot day in the backyard so I made a trip to Lord Hobo, they are a mile from my home. New triple IPA (11% ABV) also procured, as a night cap. https://www.beeradvocate.com/beer/profile/40249/377815/
You don't even need the label to know it's the Guy Fieri of beers.
i've been checking local breweries to see who's making sours. it's been my go to lately
Ive been abstaining. so lots of coffee & canned water & tea.
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We've been enjoying what we call "Manhaperols" lately. Basically a Manhatten but sub 50% of the vermouth with the same amount of Aperol.
Roughly 4 parts rye or bourbon, 1 part sweet vermouth (Carpano Antica or Punt e Mes are my faves), 1 part Aperol, and a heavy dose of bitters. Can be served up or on rocks. Bonus baller points if over a BAC (Big Ass Cube) with a flamed orange peel and/or Luxardo cherry.
Roughly 4 parts rye or bourbon, 1 part sweet vermouth (Carpano Antica or Punt e Mes are my faves), 1 part Aperol, and a heavy dose of bitters. Can be served up or on rocks. Bonus baller points if over a BAC (Big Ass Cube) with a flamed orange peel and/or Luxardo cherry.
Local brewery up the street.
A picture that I found on a pilot-site. Myself will be having a dram of whiskey....The pic does remind me of when I was younger we would top off Corona's with lemon-rum, turn them upside down to mix, then drink...definitely not doing that ever again...
Tweet! 5 points for the clove virus garnish, but -20 points for the rest.
Crystal Head for tonight’s choice.
Forgot how much I like Gentleman Jack
^ what does double mellowed mean?
If I remember correctly, its filtered before going into the barrel and filtered before going into the bottle.
It's a go-to beer around here. Less fruit punchy than many NEIPA.Fruit Punch IPA??
So how was it?
It's rather good.
Agreed. I likes it too. But at over $4 for a small can, I don't indulge often...
I need a good Margarita recipe. I recently acquired a shaker, and the recipe that came with it is... meh. I have Cointreau and Espolon tequila, fresh limes, coarse sea salt to line the rim of the glass. The best I've gotten has been doing 1.5 tequila, 1 Cointreau, .5 lime. Pour all ingredients in shaker, add 4-5 ice cubes, shake, pour into salt rimmed glass with one ice cube in it. It's not what I was expecting. I tried 2 tequila - 1 cointreau - 1 lime, and 2 tequila - 1 cointreau - .5 lime, but it's still not to my liking.
I'm beginning to think I prefer margaritas made with Mezcal. I'll eventually try that, but in the mean time, I'm wondering if there's something else I'm doing wrong? (or could do better...).
Suggestions?
I'm beginning to think I prefer margaritas made with Mezcal. I'll eventually try that, but in the mean time, I'm wondering if there's something else I'm doing wrong? (or could do better...).
Suggestions?
Margarita is a waste of good tequila.
maybe. but it sure is nice when it's hot out.Margarita is a waste of good tequila.
From someone I trust implicitly when it comes to a Margarita:
3:2:1
3: Silver tequila, I like Milagro
2: Cointreau or Citronage
1: fresh-squeezed lemon juice, Meyer lemons if you can get them. Limes are generally more bitter.
And, yeah, shaken.
If you use limes add agave nectar (like honey), the sweetness balances out the bitter
My main problem is that I can never find fucking Meyer lemons...
@slyfink, it would be helpful if you can identify what you don't like. Is it too sweet, too acidic, what?
Like other cocktails, it's about figuring out the right balance and then tailoring it to your tastes. I personally do not like sweet drinks so for me, your recipe is too heavy on the Cointreu. I go with more like 4 parts tequila, 2 parts lime juice, and 1 part simple syrup or agave nectar. (Cointreu is fine, but it's expensive and I don't really want the orange flavor. Nectar/syrup are essentially neutral in flavor but they bring the desired sweetness.)
I'd say just keep experimenting until you find the right ratio. (Taking notes will help you remember the stuff that tequila helps you forget!) Also don't forget that you get some dilution from melting ice.
Silver tequila works great, but if you like more depth of flavor, try a reposado. Whatever you use, make sure it's 100% agave and not some bullshit like Cuervo.
Subbing mezcal completely for the tequila is a bit much for my taste but I do like a mezcal floater in my marg, give it a try.
Like other cocktails, it's about figuring out the right balance and then tailoring it to your tastes. I personally do not like sweet drinks so for me, your recipe is too heavy on the Cointreu. I go with more like 4 parts tequila, 2 parts lime juice, and 1 part simple syrup or agave nectar. (Cointreu is fine, but it's expensive and I don't really want the orange flavor. Nectar/syrup are essentially neutral in flavor but they bring the desired sweetness.)
I'd say just keep experimenting until you find the right ratio. (Taking notes will help you remember the stuff that tequila helps you forget!) Also don't forget that you get some dilution from melting ice.
Silver tequila works great, but if you like more depth of flavor, try a reposado. Whatever you use, make sure it's 100% agave and not some bullshit like Cuervo.
Subbing mezcal completely for the tequila is a bit much for my taste but I do like a mezcal floater in my marg, give it a try.