I was in Sweden last summer for the Singlespeed World Championships. It was a disaster from the word go, but one good thing came out of it. We were in Gamla Stan (Old Town) and we were doing some late night wandering and bar hopping, when I came across these.
Talk about going all-out retro. Forget Titanium go-fasters, Caveman is where it's at. Drop these in the freezer for a day, then use them to keep your drink ice cold, without diluting said beverage. They are a booze-hounds dream.
The box reads:
"Hot and Cold Stone.
The purpose of these stones are
to keep your drink cool and heat.
Just cool them down in the freezer
and use them in your whiskey
or heat them up in the oven
and use them in your the or glühwein.
After use, clean the stones in water."
(I assume they mean Tea.)
In any case, since it was St. Patty's last night, I decided to give them a proper go. I cooled them, and dropped a few in my glass. Ice cold scotch was my reward, with no dilution as one would expect.
The biggest gripe if I have to have one, is that if you are caught unawares, you could easily chip a tooth when it slides down to your lips as you finish your beverage. That and I'm a consummate ice-chewer.
A nice way to start off St. Patty's.
All in all a great idea that can give you the 'Coolest Host' award in your tiny circle of drinking buddies. And, yes, they are by no means restricted to just booze. Drop a few in your carbonated leisure beverage of choice, juice, whatever. Heat them up and drop them in your morning coffee to keep it warm. Whatever.
—Christian
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I have in the last few years, really enjoyed scotch as an after-dinner drink. Something to enjoy while under a blanket watching a rented DVD of 'My Name Is Earl' or something else that is not available on TV here in Munich.
During the SSWC'06 in Stockholm, we flew there thru Amsterdam (Schipohl?) and I bought a hip flask of Famous Grouse. Known as the 'Absolut of Scotch' for its economy as well as easy drinkability, It helped me get thru a horrible race, where my allergies were all tuned to 11, and there was no relief in sight. Thanks to the organizers of the race, and my hip flask, one lap was made bearable, and now I can say I appreciate the relaxed atmosphere that embodies (and encourages) the love of a good single malt.
That said, I chose to do a side-by-side of two single malts. Aberlour is the current favorite of the missus, and rightly so. It is sweet, with a light smoky nose, citrus and oak-y taste, and a light but satisfying afterburn.
Talisker was the newest that I decided to try. I like Aberlour, but I get bored of the same thing all the time. (It is the same with beer. I need to switch out the traditional 'Helles' for a Weissbier or Dunkel once in a while. But I get easily distracted.)
The Talisker has a much more smoky nose. So much so, that it even recommends a dollop of water to bring the aroma to its fullest. Even with water, (possibly more than a true scotsman would add...) it was still surprisingly smokey. The taste was more full and a bit more aggressive than the Aberlour, but not unpleasantly so. The finish was smooth with no hint of that fishy aftertaste that goes with some of the more smokey scotches. (Smokehouse, I'm talking to you. That shit is like drinking a smoked fish covered in 80 proof. Ugh. Cleveland, I still owe you a replacement for that. Bad choice on my part.)
Both of these 10 year old scotches are a good starting point for anyone wanting to try a sipping scotch for those lazy evenings at home. Be warned, it can be addictive. You may end up with a shelf full of half-drunk bottles varying from 10 year old Aberlour, to cask strength; from Highland to Isle of Skye, to blended variations and then some. Just don't drink half of one in a night. Not only will you not appreciate it, your pee will smell like asparagus pee the next morning. Not to mention the possibility of a well-earned hangover.
—Christian
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In summer in Munich, there are many 'beach party' clubs. Ibiza is a popular place to party for the young'ns (and some crazy old guys...) and due to the popularity of such vacation spots the Caipirinha has migrated over the Pacific to Europe as the 2nd most ordered drink here. (No way will beer ever be out sold here. My belief, it won't hold up to scrutiny, I'm afraid... or will it?)
The Caipirinha is a traditional Brazilian drink prepared with cachaça, refined from cane sugar. It packs a whallop, let me tell you. Its also quite refreshing in summer weather. In winter, it can give you that 'summertime feeling' that we all need when it is hovering around freezing and snow is piling up outside.
First, go get yourself some cachaça. Pitu is a brand that I use, and it does the trick. Make sure it is the 'white' or clear kind. As with tequila, the yellow is aged, and is sipped in highball glasses by those in the know.
Now the fun part. Drop about 2 tablespoons of raw sugar in a glass with 4-6 wedges of lime. Fill the glass halfway with crushed ice, and use a spoon, hammer, what-have-you to mash it all up until the sugar and lime juice is a mostly-syrupy goulash. Then fill to top with ice, then top off with cachaça. Drink till it hurts. Repeat.
Now on to my preferred variation. substitute Vodka for the cachaça, and call it a Caipiroshka. Bam, you just made a whole new drink. Again, I use Absolut, because its is better than paint thinner, but still affordable. Maybe it is the half-Swedish in me.
Now another variation on a theme. This one takes a little more doing. Get yourself some gin. Bombay sapphire is what I use, because that's how I learned to make the drink. Raw sugar, check. Switch out the Lime for about 6 kumquats, halved. Smash 'em up and ice, and gin. Voilá. I don't know if it has an official name, but I'm calling it a Caipiquatta. I think it fits nicely.
—Christian
Inhalt :
Pitu, Vodka or Gin
Fresh Lime, double-quartered
Raw Sugar
Collins glass or pint, depending on severity of thirst.
Kumquats for gin variation
(Don ho or Bossa Nova music optional)
tags: alcohol, drinks, mixed+drinks, beverages, drinking
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In summer as well as winter there is a 'festival' in Munich known as 'Tollwood'. (interestingly it is a bit of a play on words as Tollwut which sounds similar means rabies.) Anyhow, Its not quite a festival as an Artsy-Craftsy fair with some live acts and a theatre tent set in the middle. I prefer summer Tollwood to the winter, not because of what is there, but summer is longer and there is better beer to drink. Sitting under the stars with friends sucking down some Andechser or other excellent beer beats just about anything, in my humble opinion.
One summer, I had the good fortune of seeing that an Irish local bar had a small booth set up, and was serving the usual fare. I stumbles my way over and saw a friend of mine, Kit sucking down a glass of the good black beast.
"Oh MAN. you have to get some of this."
"What is it, Guinness? Im not sure, its really hot, and I'd rather..."
"No. You HAVE TO GET ONE."
He was emphatic. In other words he was going to make me come down to his level. No problem. I start slow, but finish strong, thereby insuring after a few rounds I would be at his level, not to mention a few glasses ahead.
We make our way over to the stand and I order 2 Guinness.
"With Port?" the barman asked.
"...?"
"It's the Business." he assured me.
I glance over at Kit and he nods emphatically."It is.Do it."
Well, thirsty listeners, let me assure you it truly IS the business. Not only is it the best thing since sliced bread (Known as stout in drinkers' circles) it is even a bit better. Pour yourself a nice stout, and as it settles, throw in a shot of port. Man, that makes for some good drinkin'. I'd stick with regular stout, rather than mixing it up with a chocolate stout, or coffee stout. I haven't tried it, but the standard variety is complex enough without bringing in other flavours.
Inhalt:
1 pint stout, chilled.
1 shot Port wine (red).
Pour the stout as usual. as the foam gets to its final resting state, add the shot of Port wine. If you do this reversed, you are in for a long night of 'foam control' as the head is 10x as creamy and foamy as normal. It looks like whipped egg whites, and acts like it as the foam just won't die.
— Christian
tags: Munich, drinking, alcohol, beer, Guinness, recipes
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