I think I would go into a sugar coma if I ate the whole jar. 4 is my limit in a big cocktail. I’ve bought boxes of little shelf stable packs of olives. Almost like single serve. Don’t know how they’d work for drinks. They aren’t stuffed.
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Tinto de verano. Hot summer day - begs for this afternoon refreshment from Spain. Red wine (Italian Bardolino though) and bitter lemon, 60/40 ratio, and a slice of lemon. And lots of ice of course.
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Looks wonderful. Bitter Lemon has disappeared from US supermarkets. I don’t know why.
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Did you adopt this before or after viewing The Bear?
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Been drinking a few Imperial Stouts recently as well as some porters
Have been searching for my fav Ten Fidy but no such luck 
can’t find it anywhere near me. I may have to buy it online if I can find it
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My wife and I are having old fashioneds, identical except for the whiskey. One is Evan Williams bottled in bond, and one is Knob Creek 9 YO. The whiskies are quite similar, but Knob is the clear winner. At twice the price it should be, but the tastes were surprisingly similar.
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The deets:
Put the little can in the freezer for a couple of days. Put the glass in the fridge for ditto. I was hoping for kinda slushy (the maker suggests that all of their cocktails be poured over ice 
)
Definitely well-chilled. I like cold cocktails.
Verdict: I haven’t had a daiquiri in 25 years. And that last one was frozen. So this one - not bad …
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Next up from Post Meridiem’s canned cocktails - vodka gimlet. Yes, I bought a couple of sampler packs so I could try each one that they make. And no, I’ve never had a gimlet in my life. So I have nothing to compare this to.
Chilled the can/glass in freezer/fridge. Added my own lime wheel. Verdict: tasty! I enjoyed it. Sweet and tart at the same time. I guess I’ll have to order a “real” one if I ever set foot in a restaurant again - or just make one for myself. Yes, I do make my own cocktails. I really like a Jack Rose, but I only make them when I have guests - actually just 1 person among them - who like them, too.
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Every toolbox should have a gimlet and a screwdriver.
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Might need something in that kit to extract the Rusty Nail that got hammered in the wrong place.
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OKAY, you two!
Turning things over to a pro:
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Well, my grandfather was a vaudevillian. Don’t recall him ever cooking. He did drink Crown Royal, I think.
It was a blended, carrots, pineapple, cucumber and apple. My brother made one and did taste it, it was good!
I had the CNE Cocktail Special, an Electric Blue Cotton Candy Cosmo.
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A Merry Widow (actually, half of this):
- 1 1/2 oz. London dry gin
- 1 1/2 oz. dry vermouth
- 1/3 oz. Benedictine
- 2-3 dashes absinthe, Pernod, or Herbsaint
- Peychaud’s bitters (to your taste)
Stir with ice, strain into a chilled coupe glass, and garnish with a twist of lemon.
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An Alkala’s Rum Barrel - “Trio of cask strength rums & ingredients we dare not share!”
And a n/a mocktail version of a Painkiller
At False Idol in San Diego.
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I love False Idol!
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