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Joined 1 year ago
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Cake day: June 23rd, 2023

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  • Do you want to taste it or just use it up?

    If you just want to use it, I’d turn it into modified Paloma’s. Mix up grapefruit juice, grapefruit vodka, rosemary infused vodka, and some Angostura bitters in a pitcher and refrigerate. Then to serve, pour the mix into a highball with ice and top with a little grapefruit soda (I strongly prefer San Pellegrino), garnish with a small sprig of rosemary. You might add some sweetener or something to tone it down. You can also make it a little showy by smashing the rosemary sprig with a big flourish and handclap.

    I left off portions since I really don’t know what the vodka tastes like. I’d sample it first with mostly vodka and then up the other measures as needed to get something palatable.



  • Clark chukkas are one of my go to nice, and casual shoes (boots). The Clark’s are great value for the money too. I like their Wallabees too, but those tend to be pricier and are a less universal style.

    A clean pair of Adidas Stan Smiths can look good too. Really any of the simple sneakers will look good with most outfits, like these, the Nike Cortez, or whatever. I don’t like sneakers that look too technical or chunky, but that’s just me.

    Johnston and Murphy has a mixed reputation and are expensive, but I’ve liked the two pairs I’ve had from them. They’ve been worth their price too, the last pair I had from them lasted about 8 years.


  • At a bar I don’t know, I’ll usually order off their menu or go for beer. I’ll try whatever they are saying is their specialty, or I’ll just pass on the whole mixed drinks affair. If I’m at some new bar I’m probably not trying it out as my new favorite spot, I’m probably visiting someplace and will never be back. I just want something tasty and easy.

    Over the course of this summer I went against my better judgement and I tried to order boulvardiers at two different bars. Both times it was at a nice bar that appeared to have a modern cocktail program and both times led to lengthy discussions about what I was asking for.



  • That looks pretty good. I’ve always seen it made with some variety or combination of aged rum, usually demerara. My personal favorite for this (and most tiki drinks) is Hamilton Jamaican Black Rum. Using white rum might be the right call for serving it with dinner.

    I think you could turn just about any Jungle Bird recipe into a decent batch cocktail. Most of the ingredients are pretty stable. The juices would go off first, but not likely over the course of a few days. If you need them to sit for more than a week, then you probably want to look at something with spirits only.