Be Right Back, Uninstalling

I think Beefeater is pretty good for the below-Hendricks price range. I like it better than Gordon's and even Bombay and Bombay Sapphire.

I'M DRUNK

I MADE $70 AT THE CASINO

AND NOBODY SEEMS TO APPRECIATE IT EXCEPT ME



FUCK YEAH

I'd appreciate it if you sent that $70 my way....

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So, beer connoisseurs I found out that this place is pretty much in the same town as my parents house.

http://www.vewinebeer.com/

... I guess I have a place to go next time I go there.

(08-21-2015, 04:52 PM)FlyingMongoose link Wrote: [ -> ]So, beer connoisseurs I found out that this place is pretty much in the same town as my parents house.

http://www.vewinebeer.com/

... I guess I have a place to go next time I go there.

That looks delicious...in other news pipeworks has changed how they will be doing things, instead of like weekly new bombers they're cutting back to less flavors - one new item and one throwback per month  >

Buddy of mine went up to Norcal and brought me back this  ;D

I had me some good stouts last night. Soft Dookie and I Love You With My Stout. Both really high alcohol percentage.

Image heavy time!

This is the Strawberry Bandito:


The jalapeno's are first deveined, deseeded and sliced into very thin strips.


45 grams of jalapeno are needed.


The jalapeno and 500 ml of tequila go into a whipping siphon for infusion. The pressure the siphon can create makes infusion take a short amount of time, close to 1.5 minutes.
The tequila is then strained twice to remove any bits of jalapeno.


As many grams of strawberry are measured out for an accurate amount. Unfortunately, strawberries aren't in season, so I didn't have much to use.
The strawberries are blended up, and then pectinase is added to start clarifying the pulp. Only a small spoonful per 300 g are needed for the pectinase to fully work.


After blending, the strawberry pulp is placed into a bag and sealed for heating.
In order to facilitate enzyme activation, a sous vide is used to heat up the pectinase, without deactivating it. Alternatively, the pulp can be left at room temperature, but this will take a little more time.


The pulp is strained to make clear(ish) strawberry juice. Due to not enough strawberries, the juice was supplemented with other extra fruit juices.


Simple syrup (50-50 by mass sugar to water, heated until dissolved), jalapeno infused tequila, freshly squeezed/strained lime juice, clarified fruit juice, and a pinch of salt.


2 ounces of strawberry (fruit) juice, 2 ounces tequila, 1/4 ounce lime juice, and 1/2 ounce simple syrup make up the components for this drink. Due to time constraints, the strawberry juice could not be frozen into ice cubes to prevent dilution of the drink, but hey, it still tastes good. Put into some shaking tins and shake until chilled, then strain.


Finished product.


It has hints of sweetness, no heat, slight spiciness, slight acidity, very good. It would go great with mexican food.

Jesus christ let me into your drink lab

That looks delicious

Damn that looks good.

Yeah dude wow I can almost taste it jfc

I just got a bunch of stuff for white russians. cause its the something for white russians

so im gonna have another one

Two hours before the new year and I am in the appropriate mind set

Some Ron Zacapa for New Years that I allocated for my diet. Goddamn is that stuff smooth.

i need to try making egg white cocktails at home...

The wife gave me this for Christmas:

Original: http://i.imgur.com/n3lcxTD.jpg

A necessity for anyone who likes to mix drinks.