Drink Specials

August 7, 2008

The following drinks are taken from the I’m just Drinking website that combines web comics and cocktails. 

As I am a huge fan of web comics (see the list on the right), I thought I would include the funnier drinks that relate to my favorite comics:

Drink:McPedro (Girls With Slingshots)
From I’m Just Drinking
Unaltered Recipe Template

This drink is taken from the drink known as the Cactus Juice

Fill glass with ice. In order, pour 1 oz Tequila and 1/2 Soco Amaretto, then fill to top with Sweet & Sour Mix. Serve.

Drink: Something Positive (Something Positive)
Based on the drink called a Something Peachy. A comic was posted in reference to the drink by Randy shortly after being informed of it.

Combine 3/4 oz. Bitters, 3/4 oz. Bitters, 3/4 oz. Bitters, 3 oz. Orange Bitters and 3 oz. Gin in a tall glass over ice. Garnish with an Orange slice and Tears.

Drink:PeeJee on a Bad Night  (Something Positive)
From I’m Just Drinking
Contributed by Rom65536

Combine 1 oz Vodka, 1 oz Tequila, 1 oz Bacardi 151, 1 oz Bourbon, 1 oz Gin, 1 oz Triple Sec, 1 oz Dry Vermouth, 1 oz Vodka, 1 oz Bitters, 1 oz Vodka, 1 oz Vodka, 1 oz Amaretto, 1 oz Tomato Juice, and 1 oz Vodka and shake over ice. Strain into a rather large glass. Garnish with a sprig of Cilantro and a Hacksaw Blade. Drink quickly while staring longingly at the nearest homosexual man.

Drink:PVP  (PVP)
From I’m Just Drinking
Submitted by Scott Kurtz.

Also known as a First Person Shooter.

Shake 1 1/2 oz. Peach Schnapps, 1 1/2 oz. Vodka, 4 oz. Pineapple Juice, and 1 oz. Blue Curacao in a cocktail shaker with ice. Pour into highball glass and serve. Must be mixed and drank by yourself (making it a “First Person Shooter”).

Back to PVP.

Drink:Jägermonster  (Girl Genius)
From I’m Just Drinking
Contributed by annechen67

This cocktail is only slightly modified from the official Jagermeister Website.

Take a cocktail shaker with ice, and add 1 oz. Jägermeister, 1 oz. Grenadine and fill the rest with Orange Juice. Shake and strain into the skull of your enemy after the first round (Dot’s how hyu know eets fresh!).


Rules of Drinking

July 29, 2008

Just found these… Maybe it’s made the rounds before, but I haven’t seen them.

From Modern Drunkard magazine

The 86 Rules of drinking.  (italicized comments follow the rules as well)

Read the rest of this entry »


Awwww, damn!

January 18, 2008

You know, it’s bad enough when you learn that someone famous that you kindof like has died.  You hear it on the news, and there’s an emptiness in you, because someone whose work you appreciated has passed away. 

But then there’s the empty and somewhat weird sensation when someone famous that you kindof like has died… but it happened several months (or years) before.  So then there’s the emptiness, except you can’t share it with others, cause anyone who cares had already moved on.  Plus, how much did you really care if you totally missed that the kicked off.

Anyway, the other Michael Jackson died last August.  Michael Jackson was one of the key proponents of the craft-brewed beer movement.  Probably would have happened without him, but I think he helped craft brew beer fanatics organize themselves.  An obituary is here.

Raise a pint if you are so inclined.


Regional Food

October 17, 2006

Culturally, I consider myself a Philadelphia guy. The sports teams I follow are from Philadelphia. I watch Philadelphia television and radio stations, even when there’s a New York or Baltimore alternative. When I say, “the city”, I am referring to Philly, tho usually I say “Philly”.

In truth, my allegiance is to the Delaware Valley, which is influenced by Philadelphia, Wilmington, Trenton, and (to a lesser degree) New York.

My cuisine is influenced by this region, and it surprises me that many local foods have never extended themselves beyond the region. The Philly Cheesesteak is well-known, as well as the Hoagie (basically a Sub). But there are a few less-known favorites that never made it out of the region, that surprise me tremendously:

  • Scrapple is a favorite by those in the know. And if you’re gonna get it, get Habbersett. But also, and more surprisingly Pork Roll is very regional. I say surprisingly, because Scrapple is an acquired taste, but if you like ham or canadian bacon at breakfast, you’ll like pork roll.
  • Tastykakes are tremendous. I’ll never know why they haven’t moved beyond the region. My current favorite is probably the Chocolate TandyKakes, but traditional favorite Butterscotch Krimpets.
  • Spiced Wafers. It is not fall until I get a box of Ivins or Sweetzels. Basically ginger snaps, but better.
  • According to Wikipedia, Birch Beer is a northeastern thing. But, the most popular one, to my knowledge, is Pennsylvania Dutch Birch Beer. It’s more similar to Sasparilla than Root Beer.
  • Yes, there’s there’s a hoagie, there’s a sub, there’s a cheesesteak, but you haven’t lived til you had a Bobbi from Capriotti’s.

And then there’s soft pretzels. Basically there are now four types of soft pretzels sold in the region:

The classic SuperPretzel soft pretzel. No different than what you find in the freezer section, around the country. Golden outside, totally white dough inside. Really good if you can find them on a pretzel carousel on the boardwalk or at the snack counter at Target.

The overly caloric, Auntie Anne or Pennsylvania Dutch Soft Pretzel. These things are evil. Convered in butter, when properly done, it drips out of your mouth. Only found at Auntie Anne stores or local Amish Farmers Markets, like the Reading Terminal Market.

Then there’s the two types of traditional pretzels. These are easily identified, because they were cooked in a slab of pretzels and torn apart from each other. The first ones are the crunchy oven baked kind. They have a slight burnt taste to them. Sold primarily from Philly Soft Pretzel factory or in vendors outside of sports games.

Finally, there’s the evil pretzels. They are heavy, dense, and ‘sweaty’. Similar to the ‘burnt’ kind, but somehow they gain moisture due to the salt extracting the moisture. But when they are still fresh and good, these tempt me tremendously, even though I prefer the others. Cause you’ll know for several hours that you ate one of these monstrosities, cause it’s laying in your stomach that long.

Okay, enough of the regional food tour.

Cheers,

Robert


Dining at Freda’s 2006

September 26, 2006

We all have our favorite restaurants, nice ones I mean, not the corner place with the cheap burgers, or the place that makes a Penne with Vodka Tomato sauce like Mom does.  I mean a really good restaurant, where you are going out to dine, not just have dinner.

My ultimate favorite restaurant is called Freda’s Cafe in Cape May, New Jersey.  Cape May is well-known for its restaurants.  Freda’s is not one of the best known, it is not the most elegant, it is not the hot spot.  But it may have the best food on the cape.

Well, let me put it this way.  If you are someone who goes to a restaurant and looks for the 16 oz Porterhouse, this isn’t the place for you, though they have it.  One review site called Freda’s modern cuisine, and that’s the best way of describing it.  The chef, Steve Howard, changes his ‘specials’ menu every week or two.  Now, every place has specials, but his are always just tremendous.

My favorite meal I ever had there was a southwestern style pasta dish, with chicken, scallops, shimp in a black bean and tomato salsa.   I had Paella there last year, which was wonderful.  My mother always gets the rack of lamb crusted with pine nuts, feta, spinach, rosemary, and black pepper and some other spices.   My wife had a tremendous steak this past time, topped with grilled shrimp.  (She loves crabmeat and shrimp, but the ob/gyn said to stay away from the shellfish)

This past time was a truly wonderful dish.  I had crispy cuban pork tenderloin (two of them), in a black bean sauce (no, not a theme), topped with crabmeat and banana.  I know…  but the banana worked with the creaminess of the crab meat.  Tremendous.  The type of meal where your mouth thanks your legs for bringing you into the restaurant.

It’s my favorite place to eat.  Just tremendous.  It is a BYOB, so you cut the cost of having a $50.00 liquor bill on the menu.  The only drawback is that you have to go outside the restaurant to use the bathroom, as I said it’s not very elegant, but WELL WELL worth it.

If anyone reading this blog, who I don’t know, ever has a chance to go to Cape May, New Jersey.   I highly, highly recommend it.  Best restaurant that I know of, bar none.

Cheers,

Robert

P.S.  The primary purpose for this entry is to remember what I ate at Freda’s cause I always forget.


33

July 31, 2006

I don’t think that I ever have considered Rolling Rock to be one of my favorite beers. The history of my favorite beers has mostly been craft-brewed and imported beer. And before that, it was pretty much just anything I could get my hands on.

However, for most of my early (legal) drinking years, I spent my summers in Sea Isle City, NJ. The micro-brew revolution had just begun, but the impact of it’s battles were not felt in the remote reaches of alcohol distribution. When you went to a bar/club in town you had three choices for beer: Budweiser, Coors Light, Miller Light.

That was pretty much it. When I was in the Ocean Drive, The Springfield Inn, or even Busch’s (where I worked), those were your choices. Now, today, Yuengling Lager is available (fairly cheaply) in every bar or restaurant in the Delaware Valley (ignore the ‘official map on Wikipedia, the South-East New Jersey region is unofficially included in the Delaware valley).

However, the Ocean Drive would have a few cases of Rolling Rock. And it had just a much cleaner, crisp taste. Especially when you had over 500 people crammed into the bar, a cold Rock was always a nice choice. And I always loved the look and the feel of the Rolling Rock painted bottles. And the beautiful, simplified, enigmatic, 33.

Hell, Rolling Rock had always been there. My grandmother (Madeleine Medd) would drink half-cans (8 oz) of Rolling Rock down the shore with a hoagie or other sandwich, when I was growing up.

So, I hadn’t been paying attention. I hadn’t really drank Rolling Rock in years. I liked it because it was anti-corporate. Apparently, it had been owned by a Belgium beer company for many years, before it was sold in May to Anheuser-Busch. And now, they are closing the brewery in Latrobe, Pennsylvania.

I understand, that big chains are taking over small businesses. It’s the nature of commerce and industry in this country. I know that Rolling Rock probably couldn’t get their beer to small regional locations at the same price as their big competitors. But still. It just feels wrong to me.


Berries and Cream Dr Pepper

April 13, 2006

Berries and Cream Dr. Pepper explodes…

I am a slave to marketing. All you need to do is to create a new product that I would be interested in, and I am making a purchase. If you developed a Hershey Broccoli and Peanut Butter Bar, I would probably purchase it just to see how awful it is. It’s just me.

This morning, I go to 7-11 and I discover, Berries & Cream Dr. Pepper. Doesn’t really sound like a great idea to me, but I get it anyway, along with a Coke. I come into the office, announce to the group at large of this monumental, but potentially disgusting purchase.

An hour passes, because I don’t need a soda as the caffeine and other assorted chemicals that the Coca Cola company. And I go to open the soda, and it explodes all over my cubicle. One hour after the bottle had been moved.

I’d blame my coworkers, but the only one who had opportunity to do it, is Tim. And Tim isn’t really that kindof guy. His reaction was not that of someone who just ‘got me.’ And, he’s in IT, so he’d have to help me with any damaged equipment.

Makes no sense. It was at least 60 minutes after the last time the bottle was moved, and then we have exploding cherry carbonated beverage spray all over my cubicle. Luckily it all missed my laptop. As that would have sucked.

Cheers,

Rob