Can anyone explain this?

[CutieMouse]

Wow, this thread got totally hijacked!!! lol

I have an avatar question I hope that`s okay.

I can see everyone else`s but I can`t see my own.... I was wondering if it`s even showing up...

Anyone help

You have to have 100 posts before you get an Av.

 

[Etoile]

Gotta be bombay sapphire for me. I'm totally late to this thread, though.

 

[Keroin]

Never to late to join discussions on alcohol, I say. Bombay is my next favorite after Hendricks. And I will say, Hendricks is an acquired taste. *Ahem* (she tilts nose in air). LOL.

 

[rida]

are you allergic to Juniper berries, by chance?
...

I'm starting to wonder myself ... or perhaps it's the combination with red wine that does not agree with me?

mmmmmm


to Keroin:
I need some more help with terminology: what are all the options/details you need to specify when ordering a martini? (I know I could look them up with google but I am one of those people that learn better when thought by someone passionate rather than reading on their own ... )

thank you!

 

[Yasashii_Kaze]

Questions? I also have a killer recipe for a chocolate martini, if you like.

I can't believe this was offered and none of the chocoholics here took it up. I would love to know!

 

[Etoile]

Post quick, I'm walking into the liquor store now! (Really!)

Oops, failed to hit send. I bought 3 Olives chocolate vodka...now what?!

 

[Keroin]

to Keroin:
I need some more help with terminology: what are all the options/details you need to specify when ordering a martini? (I know I could look them up with google but I am one of those people that learn better when thought by someone passionate rather than reading on their own ... )

thank you!

OK, here's a cheat sheet to have you sounding like a bar star in no time!

Wet = martini with vermouth (if you don't specify otherwise, this is how your martini will come)
Dry = martini with just a little vermouth
Extra/Very Dry = martini with no vermouth (yeah baby!)
Burnt = vermouth is replaced by scotch (I don't mind this one but only with just a spritz of scotch)
Dirty = olive brine is added to the martini
Pink = vermouth is replaced by Angostura bitters (better than it sounds)
Smokey = a dry martini with a dash of whiskey
Sweet = made with red vermouth instead of dry vermouth and garnished with a cherry (ick)
Gibson = regular martini garnished with cocktail onion instead of olive
With a twist = regular martini garnished with lime or lemon twist instead of olive
Smartini = A martini glass filled with water. (I LOVE this one. Perfect for those occasions when there's heavy pressure to drink but you just don't want to. No one can tell you are drinking water and you get to feel like one of the grown ups when you carry your fancy glass around. I use this trick frequently and thus maintain my reputation as a gin guzzling hussy while caring for my precious liver at the same time)

Now, here's how I order my martini at a bar:
"Could I please have a desert dry, glacially cold, double Hendricks, (or Bombay), martini with a twist?"

Notes: In any decent bar, they will know the glass must be cold. And if you don't ask for your favorite gin, you will be served the bar brand - yuck.

If you want a vodka martini, make sure to tell them. Some places will ask but many just serve gin by default.

 

[Keroin]

I can't believe this was offered and none of the chocoholics here took it up. I would love to know!

OK, here it is...

1 oz Godiva chocolate liqueur
1 oz Godiva white chocolate liqueur
1 oz creme de cacao
1 oz vanilla vodka

Pour all of the above ingredients into an ice-filled cocktail shaker. Shake well.

But here's the coup de grace! Prep your martini glasses by dipping the rim in melted chocolate before putting them in the freezer. Yumma, yumma, yumma. Use dark chocolate, at least 70% cocoa. Then, after you pour the martinis, drop about four large chocolate chips in the bottom.

Oh my god, I'm so wet right now.

(Wipes drool form chin)

ENJOY

 

[rida]

OK, here's a cheat sheet to have you sounding like a bar star in no time!

Wet = martini with vermouth (if you don't specify otherwise, this is how your martini will come)
Dry = martini with just a little vermouth
Extra/Very Dry = martini with no vermouth (yeah baby!)
Burnt = vermouth is replaced by scotch (I don't mind this one but only with just a spritz of scotch)
Dirty = olive brine is added to the martini
Pink = vermouth is replaced by Angostura bitters (better than it sounds)
Smokey = a dry martini with a dash of whiskey
Sweet = made with red vermouth instead of dry vermouth and garnished with a cherry (ick)
Gibson = regular martini garnished with cocktail onion instead of olive
With a twist = regular martini garnished with lime or lemon twist instead of olive
Smartini = A martini glass filled with water. (I LOVE this one. Perfect for those occasions when there's heavy pressure to drink but you just don't want to. No one can tell you are drinking water and you get to feel like one of the grown ups when you carry your fancy glass around. I use this trick frequently and thus maintain my reputation as a gin guzzling hussy while caring for my precious liver at the same time)

Now, here's how I order my martini at a bar:
"Could I please have a desert dry, glacially cold, double Hendricks, (or Bombay), martini with a twist?"

Notes: In any decent bar, they will know the glass must be cold. And if you don't ask for your favorite gin, you will be served the bar brand - yuck.

If you want a vodka martini, make sure to tell them. Some places will ask but many just serve gin by default.

Thanks a lot! now I am all curious about trying a Pink Vodka Martini with a twist

and I so love the Smartini ... 'cause for all my love for drinking .. "I ain't no 20 no more"

*SMOOCHES*

 

[Keroin]

Thanks a lot! now I am all curious about trying a Pink Vodka Martini with a twist

and I so love the Smartini ... 'cause for all my love for drinking .. "I ain't no 20 no more"

*SMOOCHES*

You're so welcome. About the only thing I miss about being twenty is the amazing powers of recovery from self-abuse. LOL. Was I really able to party all night and go to work the next morning...and then do it all again the next night?

 

[00Syd]

OK, here's a cheat sheet to have you sounding like a bar star in no time!

Wet = martini with vermouth (if you don't specify otherwise, this is how your martini will come)
Dry = martini with just a little vermouth
Extra/Very Dry = martini with no vermouth (yeah baby!)
Burnt = vermouth is replaced by scotch (I don't mind this one but only with just a spritz of scotch)
Dirty = olive brine is added to the martini
Pink = vermouth is replaced by Angostura bitters (better than it sounds)
Smokey = a dry martini with a dash of whiskey
Sweet = made with red vermouth instead of dry vermouth and garnished with a cherry (ick)
Gibson = regular martini garnished with cocktail onion instead of olive
With a twist = regular martini garnished with lime or lemon twist instead of olive
Smartini = A martini glass filled with water. (I LOVE this one. Perfect for those occasions when there's heavy pressure to drink but you just don't want to. No one can tell you are drinking water and you get to feel like one of the grown ups when you carry your fancy glass around. I use this trick frequently and thus maintain my reputation as a gin guzzling hussy while caring for my precious liver at the same time)

Now, here's how I order my martini at a bar:
"Could I please have a desert dry, glacially cold, double Hendricks, (or Bombay), martini with a twist?"

Notes: In any decent bar, they will know the glass must be cold. And if you don't ask for your favorite gin, you will be served the bar brand - yuck.

If you want a vodka martini, make sure to tell them. Some places will ask but many just serve gin by default.

That is the most complete list I've ever seen, haha, excellent! My preference is a dry martini with a twist. I've been wanting to try a dirty martini just 'cus, but haven't gotten around to it yet.

 

[Yasashii_Kaze]

OK, here it is...

1 oz Godiva chocolate liqueur
1 oz Godiva white chocolate liqueur
1 oz creme de cacao
1 oz vanilla vodka

Pour all of the above ingredients into an ice-filled cocktail shaker. Shake well.

But here's the coup de grace! Prep your martini glasses by dipping the rim in melted chocolate before putting them in the freezer. Yumma, yumma, yumma. Use dark chocolate, at least 70% cocoa. Then, after you pour the martinis, drop about four large chocolate chips in the bottom.

Oh my god, I'm so wet right now.

(Wipes drool form chin)

ENJOY

Mmmmm....

I have a bartender friend sort of nearby whom I visit on weekends when I go see my sister. I typically duck in around 6-7 so his shift has just started, it's quiet, and it's his favorite time to try new recipes. Maybe I'll see if he could mix one up.

 

[LilyBart]

That is a very comprehensive list, Keroin. Thanks!

I like a very dry, dirty, vodka martini with an olive. A blue cheese stuffed olive is a particularly nice treat. After marinating in the martini the olive tastes pretty damn good.

 

[midwestyankee]

I had a sinfully delicious chocolate mousse in a martini glass once, but that's the closest I've ever gotten to drinking a martini.

Well, there was the time in college when I ran out of mixer and finished off the fifth of gin straight up - would that count? No olives, no shaken or stirred, and no fancy glass either.

 

[Keroin]

I had a sinfully delicious chocolate mousse in a martini glass once, but that's the closest I've ever gotten to drinking a martini.

Well, there was the time in college when I ran out of mixer and finished off the fifth of gin straight up - would that count? No olives, no shaken or stirred, and no fancy glass either.

Chocolate mousse in a martini glass? I'd count that as a *virgin* chocolate martini. But I love the imagery. Did you slurp it or use a spoon?

 

[Etoile]

I am so smashed right now. On chocolate vodka and diet coke. Seriously. I'm drunk as a skunk. Except skunks don't drink. But it rhymes. Anyway, I have enough diet coke for one more. Time to pour it!

 

[midwestyankee]

Chocolate mousse in a martini glass? I'd count that as a *virgin* chocolate martini. But I love the imagery. Did you slurp it or use a spoon?

As I recall, we were given a piece of fine silver to use when eating this dessert.

 

[Etoile]

Have I mentioned how drunk I am? I have to pee but I also need to eat. I have to manage not to combine the two. Because although I've done so, doing it yourself is not very erotic. Man, I'm drunk.

 

[Keroin]

Have I mentioned how drunk I am? I have to pee but I also need to eat. I have to manage not to combine the two. Because although I've done so, doing it yourself is not very erotic. Man, I'm drunk.

Keroin Ltd and its subsidiaries assume no responsibility for this or any action taken as a result of the not-so-subliminal attempt to encourage the consuming of chocolate flavoured, alcoholic beverages.

 

[Keroin]

As I recall, we were given a piece of fine silver to use when eating this dessert.

Still, I would have slurped. Some things are just meant to be slurped.

Have you ever had chocolate pate? (Swoons)

 

[Etoile]

Wow, I can't believe I was so brilliant.

 

[midwestyankee]

Still, I would have slurped. Some things are just meant to be slurped.

Have you ever had chocolate pate? (Swoons)

I can't say that I have, and it's my understanding that a paté usually involves meat of the offal or varietal kind. I like my chocolate but I'm not getting any big urges to mix it with liver.

 

[Keroin]

I can't say that I have, and it's my understanding that a paté usually involves meat of the offal or varietal kind. I like my chocolate but I'm not getting any big urges to mix it with liver.

No meat involved. Here's a list of some common ingredients:

* 8 eggs
* 2 egg yolks
* 1 1/2 lb semi sweet chocolate (the best you can afford)
* 3/4 lb unsalted butter
* 6 egg whites

In a lifetime spent in the pursuit of chocolate perfection, the chocolate pate is it. I've never found a more enriching cocoa experience. Firmer than a mousse or pudding but not as firm as fudge, the pate fulfills not only taste expectations but textural ones as well. A raspberry coulis drizzled on top completes the experience. I've yet to find a dessert of its equal.

And, no, it is not slurpable.

 

[satindesire]

//hijack//

I am cracking up at how stinkin' Etoile got.

Tomorrow you are gonna wake up with your liver sitting beside you having a cup of coffee.

//end hijack//

 

[Etoile]

//hijack//

I am cracking up at how stinkin' Etoile got.

Tomorrow you are gonna wake up with your liver sitting beside you having a cup of coffee.

//end hijack//

Ha! I barely remember writing that.

Actually, I never get hangovers. Sometimes I'm still drunk when I wake up, but I can drink to the point of blacking out and not have a hangover in the morning. I'm sure this is how people become alcoholics, so I keep that in mind when I'm drinking.