cocktails ? (Page 3 of 4)

White russians are perfect hang over drinks, long island ice tea is devilish, its like a snake in the grass you dont know what happened before you lying on the ground and can barely move. Theres this drink we invented on a vacation klumpen, Coke + Baileys. The acid in the coke emulfies the baileys and it turns kind of into a pudding, you can eat it with a spoon, it's not a very good drink but still pretty cool.

Hey meschi you were talking about expensive tequila, one the bars i worked in specialised in tequila. think the most expensive shot we had was like 15 or 20 quid, the top shelf shit!. We never did orange and cinnamon tho, i not heard that, must be a new london thing, just lime and the tequila in a sipping glass, yur supposed to sip it like a good brandy, oh lord wanky bars aahhh!

Man i got to brush up on my cocktail knowledge, i worked in cocktail bars for 3 yrs but i can only remember like 5 cocktails straight off. We used to have tests on them too and the amount i made every night, shameful.
Mind i used make some killer cocktails, i used to put extra in for my friends and people i liked, they would be falling off the stool after a few.
But cocktails arent all about the strength how much booze is in them, its about balance innit.

Hey meschi you were talking about expensive tequila, one the bars i worked in specialised in tequila. think the most expensive shot we had was like 15 or 20 quid, the top shelf shit!. We never did orange and cinnamon tho, i not heard that, must be a new london thing, just lime and the tequila in a sipping glass, yur supposed to sip it like a good brandy, oh lord wanky bars aahhh!

i went to a few nice tequila bars in texas, there was a really good one in san antonio but i forget the name (not surprising). i was amazed by the diversity of them - as good as drinking a nice rum or scotch for me. mescal drove me slightly round the bend for a bit though after a few binges on the stuff - and it tastes of old boots!

Producer : Lagavulin
Method of Production : Lagavulin takes its water from the Solum Lochs, contributing some of the whisky's peatiness. Malt peated with 35ppm of phenolic flavour compounds passes this flavour into the spirit. The malt is ground, washed several times with hot water which is then fermented producing wash. The spirit was produced through 2 distillations in the distillery's 4 medium sized fat stills. The whisky is mellowed and filled out by ageing in both Bourbon and Sherry casks.

do you guys know a cocktail including limoncello inside ? just had a bottle offered by members of my family and i'm not that found of the pure alcohol itself.