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GarethS
·The ole home brew
WRUD (Drinking) Today?
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Foo2rama
··Keeps his worms in a ball instead of a can.
Great little craft cider while waiting to get into MW.
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Jim W
·A glass of good Argentine Malbec with my dinner,- then a pint of Timothy Taylors Landlord at the Yew Tree.
Lovely.
Lovely.
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- 1,927
dougwhiz
·Goose Island Bourbon County Stout, 2018. Brewed in Chicago. Aged in bourbon barrels.
and Ed McMahon's 1969 book passed down from my Dad's liquor cabinet.
15.2% alcohol. So I can tell the wife, I'm just having one beer!
and Ed McMahon's 1969 book passed down from my Dad's liquor cabinet.
15.2% alcohol. So I can tell the wife, I'm just having one beer!
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- 4,687
destroid
·
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T4Rdooh
·
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Foo2rama
··Keeps his worms in a ball instead of a can.
Wine night. Clearing some old stock and opening up some new stock from the trip to Napa.
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- 649
machamp6650
·Laphroig. Nuff said.
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machamp6650
·Laphroig. Nuff said.
I've noticed that I'm enjoying it enough to not be able to spell Laphroaig correctly...
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- 159
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ewand
·I was sure I'd posted this last night. But then, because I had a 2nd of these, I now realise I didn't actually hit the button 🤪
Vesper Martini - definitely not shaken. It's one of the few things I actually use a chronograph for, to time how long to stir.
In this case, it's a 1970 Seiko "Cevert"
Vesper Martini - definitely not shaken. It's one of the few things I actually use a chronograph for, to time how long to stir.
In this case, it's a 1970 Seiko "Cevert"
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- 639
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- 3,065
verithingeoff
·I was sure I'd posted this last night. But then, because I had a 2nd of these, I now realise I didn't actually hit the button 🤪
Vesper Martini - definitely not shaken. It's one of the few things I actually use a chronograph for, to time how long to stir.
In this case, it's a 1970 Seiko "Cevert"
Tonight I'm on a Gin made in my home state of Queensland and it's very good indeed
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chunkythebulldog
·A very nice Gigondas
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- 96
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T4Rdooh
·
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Matty01
·
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alam
·
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alam
·
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Yak1
·
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Muddlerminnow
·These are the empties after 2 1/2 days of fishing with an angling acquaintance named Jake who lives down near Kelso--helped a little by his pal Willie. One thing I learned about scotch from Jake is how it is modulated over the course of an evening: we had scotch as an apertif, then scotch with the stew--a little more watered than usual--then scotch as a digestiv, and more scotch for the nightcap--each time the pour and water ratio was a little different. I don't remember the details though--not after nights like these, lol.
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