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(Mother Nature Network)   How to use up what's left in your liquor cabinet. WAIT, THERE'S STILL SOME BOOZE IN THERE?   (mnn.com) divider line 85
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5439 clicks; posted to Main » on 07 Dec 2012 at 11:30 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-12-08 12:25:34 AM
Heh, I'm glad I never got into my parents' liquor cabinet when I was a teenager. They had unfinished bottles in there that were older than I was. Probably still do.
 
2012-12-08 12:26:19 AM
About half a fifth of Sauza gold
About half a pint of triple sec
2 shooters of Bacardi
1 shooter of Chambord
About half a bottle of Madeira
and a dozen assorted bottles of Sonoma County red wine
(and 5 New Belgium Winter Ales in the fridge)

/we generally don't keep very much sipping or mixing liquor on hand
//mr. zobear makes sure most of the booze doesn't last long around here
 
2012-12-08 12:29:07 AM

eraser8: At least I deplete my liquor supply.

My freezer is filled with food that I continue to buy, but that I'll never actually defrost and actually eat. I'm in a seemingly endless cycle of buying meat, putting it in my freezer and throwing it out so I'll have room for more meat that I'll eventually throw out.


I seem to have that problem with groceries in general. I don't seem capable if buying only enough for three.
 
2012-12-08 12:33:18 AM
Just opened a bottle of El Mezcalito (desde 1954!) that has been sitting on top of the cabinet for a few years. A bit of that burned tire aftertaste that some home made mescals have, other than that, seems ok.
On the other hand, might end up posting drunken gibberish in an hour or so.
 
2012-12-08 12:39:04 AM
Having all that crap liquor left over is my only rationalization left proving I have not crossed over into alcoholism....
 
2012-12-08 12:41:37 AM

Mr. Eugenides:

More like:

2 Jiggers of Woodford Reserve (Any premium bourbon will do but I like woodford)
1 Jigger of Carpano Antiqua Vermouth
2 dashes of Angostura bitters
As much as an ounce of simple syrup to taste
Pour over ice into a martini shaker and then stir, never shake, until there is significant condensation on the shaker. The ice needs to melt just a bit to cut the liquor.
Strain into a chilled martini glass and add a cherry.


I wanna go drinkin' with you.
 
2012-12-08 12:43:40 AM
After a quick look at the bottles in my cupboard I decided to use up the last of my Scotch with a shot of Drambuie for a Rusty Nail.
Good thing there was only enough scotch to make the one.
Cheers!
 
2012-12-08 12:46:20 AM
I'm down to a nasty bottle of vodak that I either purchased (doubtful) or was left by someone.

Good news - I have OJ.

/typically take scotch neat, but am too drunk to drive and, frankly, too drunk to walk to the store
 
2012-12-08 01:07:21 AM

Lsherm: chud21: Lsherm: According to the website they reference, vermouth, ice, and Aftershock results in this:

No drinks can be made from the 3 ingredients you have.

So I guess I'm NOT using what's in the liquor cabinet, subby. Neither the wife nor I can figure out how long the Aftershock has been there, and I don't drink anymore. It's quite possible that bottle has been following us around for 20 years.

If I recall correctly the crystals in aftershock continue to grow. Is the bottle solid crystals?

That's a new wive's tale. The bottle is plugged, and the crystals are at the bottom. They were placed there when it was bottled.

There's nothing to support new crystal growth - old bottles of Aftershock are just as good as the new ones right before they stopped making it.


I didn't hear it, I read it on the bottle, many years ago. Wouldn't surprise me if it was bull though.
 
2012-12-08 01:14:30 AM
Wow, nice find.I've got enough liquor to float a battleship. Seriously though there's about 30-40 bottles of booze taking up most of a closet. Anyone who's been on a cruise probably has the same collection. Really, WTF do you do with Nassau Royale?


We gave away several dozen bottles to the lady who was cleaning our house. Strangely she failed to show up the next day.
 
2012-12-08 01:17:49 AM
from TFA regarding a drink called Peppermint Beach: "Our studies show this drink to taste quite foul at the beginning of the evening but rather refreshing after several other drinks have been consumed."

Isn't this a universal truth about increased palatability of subsequent drinks?
 
2012-12-08 01:33:29 AM
I don't understand this nonsense about having to use up what's left in the liquor cabinet.

i1090.photobucket.com

Hint: If you don't buy weird crap you won't have any difficulty using it up. For example, this picture contains no vodka. That is because it is all gone and I will have to buy more. It also contains no gin, because gin is weird and nobody I know wants to drink it. So I don't buy it. See? Easy.
 
2012-12-08 01:38:02 AM

Mr. Eugenides: Elzar: Jesus you farking vermouth haters!

Here is the recipe for a perfect Manhattan:

Chilled Large Martini Glass
about a shot of maraschino cherry syrup
3 shots of jack
2 shots of dry vermouth
1 shot of sweet vermouth

Stir to perfection

Remember - 3,2,1

More like:

2 Jiggers of Woodford Reserve (Any premium bourbon will do but I like woodford)
1 Jigger of Carpano Antiqua Vermouth
2 dashes of Angostura bitters
As much as an ounce of simple syrup to taste
Pour over ice into a martini shaker and then stir, never shake, until there is significant condensation on the shaker. The ice needs to melt just a bit to cut the liquor.
Strain into a chilled martini glass and add a cherry.


So much sweetener from both of you, and no rye whiskey... A Manhattan should taste primarily like whiskey.
 
2012-12-08 01:45:48 AM

pdieten: I don't understand this nonsense about having to use up what's left in the liquor cabinet.


You and me both. The only things in my liquor cabinet right now are some snooty red wine (I can't stand the stuff; got it as a gift and now I just bring it to gatherings where wine-drinkers are present) and a bottle of Old Granddad, which I have either straight or with Dublin cola. Occasionally there is rum in there as well, but it always goes quickly. [-Insert Jack Sparrow reference here-]

I've found that a good rule-of-thumb is, "If you wouldn't drink it straight, don't have it in your liquor cabinet."
 
2012-12-08 01:45:48 AM
Well, I've got...
- some blue shiat that the label's fallen off of
- GlenFiddich (12yr)
- half a 26er of Smirnoff vodka
- amereto (no idea why)
- some version of gold tequila
- a 26er of 151proof gasoline (aka rum)
- creme de cacao
- raspberry vodka (wtf?)
- sambuca
- Kahula
- Appletons rum

I think some of this crap has been following me around since university, and it's a crime to pour it down the drain... Even though half of it is likely undrinkable by now.
 
2012-12-08 01:49:07 AM

Pud: I think there's still some "stuff" in my medicine cabinet that expired in 1998. Good to know I can still put it to some good use.


My dad has an old glass tube of Alka Seltzer with a metal screw top and about 8 or 10 tablets in there. Since my parents are old, they are on a dozen or so meds each. They keep their medications in containers divided up by prescriptions and OTC stuff, and the Alka Seltzer is in there with all the other OTC stuff, presumably some Alka Seltzer from this decade. It's a cool piece so I support them keeping it, but they never have a good answer as to why they keep it with medicine they'd actually take.
 
2012-12-08 01:57:12 AM

Spaced Lion: pdieten: I don't understand this nonsense about having to use up what's left in the liquor cabinet.

You and me both. The only things in my liquor cabinet right now are some snooty red wine (I can't stand the stuff; got it as a gift and now I just bring it to gatherings where wine-drinkers are present) and a bottle of Old Granddad, which I have either straight or with Dublin cola. Occasionally there is rum in there as well, but it always goes quickly. [-Insert Jack Sparrow reference here-]

I've found that a good rule-of-thumb is, "If you wouldn't drink it straight, don't have it in your liquor cabinet."


This right here was written by a man who has his shiat together.
 
2012-12-08 01:59:00 AM
Back in college about 12 years ago, my roommates and I hosted a party with a keg, lots of bottles, jello shots, and a punch we mixed up in a chest cooler. With all that stuff, the strangely strong punch was largely ignored. We'd put a bunch of booze in there, including everclear. We even had gummis and sliced fruit. Anyway, most of it was leftover so we closed the cooler and put it on the back porch which was covered but not at all protected from the elements. At least 6-9 months later we had some friends over and that party came up in conversation. Someone realized that cooler was still out there and we decided to lift the lid. The fruit was red from the punch but it looked like it could have been sliced that day and there was no sign of any growth (scum, odor, etc.)

I'm lucky I'm not blind because I took a dare to drink some. It needed some ice but it tasted great.
 
2012-12-08 02:07:04 AM

Ennuipoet: Please, you've never been on a really GOOD bender until you have emptied the mystery bottles in your liquor cabinet because you are too drunk to drive for more and the stores are all closed anyway.


This is so

/and I should like to subscribe to your newsletter as I am assuming it contains a column of recipes
//chocolate liqueur, port, and champagne make a surprisingly good dessert drink
///*hic*
 
2012-12-08 02:32:17 AM

chud21: Lsherm: chud21: Lsherm: According to the website they reference, vermouth, ice, and Aftershock results in this:

No drinks can be made from the 3 ingredients you have.

So I guess I'm NOT using what's in the liquor cabinet, subby. Neither the wife nor I can figure out how long the Aftershock has been there, and I don't drink anymore. It's quite possible that bottle has been following us around for 20 years.

If I recall correctly the crystals in aftershock continue to grow. Is the bottle solid crystals?

That's a new wive's tale. The bottle is plugged, and the crystals are at the bottom. They were placed there when it was bottled.

There's nothing to support new crystal growth - old bottles of Aftershock are just as good as the new ones right before they stopped making it.

I didn't hear it, I read it on the bottle, many years ago. Wouldn't surprise me if it was bull though.


I just read this whole thread to see if someone would explain what the hell this Aftershock is. Then I gave up and googled it... and still couldn't find any explanation, except something about cough syrup.
 
2012-12-08 02:41:03 AM

Luthien's Tempest: fiver5: Wow what a stupid article.

"You can use recipes to consume items in your home"


Though I suppose given that most people who read MNN are wholly incapable of thinking for themselves they would need to have these things pointed out to them.

I swear to farking god one of these days I'm going to click on a MNN link and it's going to be "Putting your pants on in the morning is easy! We'll show you how in this wordy article"

Now if only they had suggestions for how to use alcohol that is going to take a decade to drink... I like a variety of alcohols and bought a bunch back when I was in undergrad and drank (occasionally, but much more than I do now), and still have a good portion and then some. I've had maybe 4 drinks since grad school started 4 months ago, and maybe 8-10 all year.

/Anybody have any ideas for cooking with crazy flavored alcohols?


I don't know what you have, but I used one of those little kids' blackboards and always had a cocktail list up in my living room for quite a while. Just get hold of some other ingredients like orange juice, lemonade, ice cubes, maybe cream, mint leaves etc etc etc. Change it up every week until they are all gone. I always had 1 real cocktail, one made-up cocktail (guests can help invent a name etc), and one "virgin" cocktail on the go.

This was a really, really good idea. But a sense of the ridiculous helps.
 
2012-12-08 02:41:50 AM

HotWingAgenda:
I just read this whole thread to see if someone would explain what the hell this Aftershock is. Then I gave up and googled it... and still couldn't find any explanation, except something about cough syrup.


If I remember right, it's a cinnamon liqueur that's sticky-sweet and fairly spicy-tasting. Like downing a bottle of cinnamon Scope.
 
2012-12-08 02:47:32 AM

Bonzo_1116: HotWingAgenda:
I just read this whole thread to see if someone would explain what the hell this Aftershock is. Then I gave up and googled it... and still couldn't find any explanation, except something about cough syrup.

If I remember right, it's a cinnamon liqueur that's sticky-sweet and fairly spicy-tasting. Like downing a bottle of cinnamon Scope.


It comes in a lot of different colours/flavours I think, although the only one I have had is the cinnamon one.
 
2012-12-08 02:48:32 AM
 
2012-12-08 03:25:30 AM

Ennuipoet: Please, you've never been on a really GOOD bender until you have emptied the mystery bottles in your liquor cabinet because you are too drunk to drive for more and the stores are all closed anyway.


There are no mystery bottles. I buy what I like, I don't screw around with full price trials. I suspect my airhead friend has several of those, though; she's constantly posting about her 'new drink' recipes she makes at home. I'm sure most of them are fine, but apparently she's never heard of bartender books and just experiments. *Sigh*
 
2012-12-08 03:39:53 AM
alright here is my list
for the most part these are 26 ers

1/3 bottle havana club white rum
1/2 bottle ameretto
about 2 shots missing from vanilla kahula the wife wanted and didn't like
the same of wisers spiced whiskey
1/2 bottle jack

and my odd balls, some grand marnier 3-4 shots maybe
banana rum from cuba

i need some baileys, sailor jerry, and cuban 7 year old dark rum and i'm good
 
2012-12-08 04:27:05 AM
Mr. Eugenides




Elzar: Jesus you farking vermouth haters!

Here is the recipe for a perfect Manhattan:

Chilled Large Martini Glass
about a shot of maraschino cherry syrup
3 shots of jack
2 shots of dry vermouth
1 shot of sweet vermouth

Stir to perfection

Remember - 3,2,1

More like:

2 Jiggers of Woodford Reserve (Any premium bourbon will do but I like woodford)
1 Jigger of Carpano Antiqua Vermouth
2 dashes of Angostura bitters
As much as an ounce of simple syrup to taste
Pour over ice into a martini shaker and then stir, never shake, until there is significant condensation on the shaker. The ice needs to melt just a bit to cut the liquor.
Strain into a chilled martini glass and add a cherry.


Why the hell would you ruin Woodford Reserve by mixing it with anything. Even if you have more money than sense, there are things you just don't do. Next you'll be telling me about using McCallan 18 to make a rusty nail.
 
2012-12-08 07:00:17 AM
 
2012-12-08 08:46:47 AM
I maintain a stocked bar in my home. The weird stuff will work its way through eventually.
 
2012-12-08 09:26:19 AM
current liquor in my house:

Jameson
Jameson 12 year, distillery reserve
Midleton Very Rare
 
2012-12-08 09:35:20 AM

Lsherm: No drinks can be made from the 3 ingredients you have.


My loser niece will empty that cabinet for ya no problem. She'll tell you that stuff isn't for making drinks. You just drink it.

/she's in prison now.
 
2012-12-08 09:55:53 AM

ladyfortuna: Ennuipoet: Please, you've never been on a really GOOD bender until you have emptied the mystery bottles in your liquor cabinet because you are too drunk to drive for more and the stores are all closed anyway.

There are no mystery bottles. I buy what I like, I don't screw around with full price trials. I suspect my airhead friend has several of those, though; she's constantly posting about her 'new drink' recipes she makes at home. I'm sure most of them are fine, but apparently she's never heard of bartender books and just experiments. *Sigh*


Good for her. Even the most popular drink recipes weren't just handed down from heaven they were the result of trial and error.
 
2012-12-08 11:38:14 AM

NobleHam: So much sweetener from both of you, and no rye whiskey... A Manhattan should taste primarily like whiskey.


If I'm making it for myself there's no syrup, Mrs. Eugenides likes it sweeter so I adapt. Tastes vary. I do like a manhattan made with Rye and that's a Rob Roy if you use a good Scotch.

But I've never served that to anyone without them saying "ooh, that's good!" Except for the guy that took a big gulp, gasped and said, "dude, that's straight liquor!"
 
2012-12-08 11:49:21 AM

Buffalo77: Why the hell would you ruin Woodford Reserve by mixing it with anything. Even if you have more money than sense, there are things you just don't do. Next you'll be telling me about using McCallan 18 to make a rusty nail.


Sorry, but that's like saying "why would you ruin a tenderloin by serving it with ..." Just because something is spectacular on its own doesn't mean that it can't be part of a greater experience.
 
2012-12-08 04:33:57 PM

RTOGUY: ladyfortuna: Ennuipoet: Please, you've never been on a really GOOD bender until you have emptied the mystery bottles in your liquor cabinet because you are too drunk to drive for more and the stores are all closed anyway.

There are no mystery bottles. I buy what I like, I don't screw around with full price trials. I suspect my airhead friend has several of those, though; she's constantly posting about her 'new drink' recipes she makes at home. I'm sure most of them are fine, but apparently she's never heard of bartender books and just experiments. *Sigh*

Good for her. Even the most popular drink recipes weren't just handed down from heaven they were the result of trial and error.


Until recently she was unemployed and posting constantly about it on facebook, which is why I was getting annoyed. 'Fruity drink this, fruity drink that, yum yum yum yum yum' - seriously, stuff like that. I actually hid her feed because of it.
 
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