Yeah I actually really like a dry white every once in a while. It's kind of like switching it up and trying a new brand of coffee or taking the long way home for once.

Cristal for pouring, Dom for drinking.

Good quality generally makes anything drinkable.

hahaha... I almost posted the same thing.

You know what's good as far as wines go? Those really sweet desert wines. I'm a huge fan of Tokaj, Amontillado, and Madeira in that order.

You know what's good as far as wines go? Those really sweet desert wines. I'm a huge fan of Tokaj, Amontillado, and Madeira in that order.

Reisling?
Ice Wine?

I'm not familiar with Reisling. I think I've had it only once or twice. I'd need to buy a bottle to feel familiar with it.
Ice wine I used to look down on, but I'm coming around. I've sampled some truly excellent ice wines in the past.

Good quality generally makes anything drinkable.

i think that sums up alcohol quite nicely.  lately i've been preferring a heavy red when drinking wine, but see above for my general opinion on wine.

You know who drinks white wine? Your girlfriend's mother.

Champagne is pretty damn overrated, too.

Champagne is usually a white wine.

damn.  now i want some summer wines.

DRINKIN HOT DAMN 100 BITCHES FUCKIN RIHT

I get really into beaujolais nouveau last summer. It can be very kind.

You know who drinks white wine? Your girlfriend's mother.

Nah, she drinks amaretto.

You know who drinks white wine? Your girlfriend's mother.

Nah, she drinks amaretto.

a nice disaronno sounds delicious right now.

Amaretto is delicious. I used to use it to top ice-cream. It's not perfect for that, so better to make it into a syrup by thickening it up a bit with sugar. The syrup has to be made quite a while before it's used on ice cream, though, which is why I tend to keep them apart these days.

Amaretto is delicious. I used to use it to top ice-cream. It's not perfect for that, so better to make it into a syrup by thickening it up a bit with sugar. The syrup has to be made quite a while before it's used on ice cream, though, which is why I tend to keep them apart these days.

ever had frangelico? also delicious and would probably also make a delicious syrup. mmm.

frangelico in milkshakes.


(snap)

ohh, that does sound nice.

I used to get a bottle of Frangelico every year for my birthday. It's pretty good, but I have to say it's not cyanide-y enough for my tastes.

More recently I was trying to make Chartreuse work as a desert topping, but no success. It is what it is and there's no adapting it.

Patent it!

i had cognac last night.... head hurts now

So what is Frangelico? I still don't have that much alcohol related intelligence. I just like to drink what's around. When I turn 21, I'll be a little smarter on this topic.

Hazlenut liquer.

It's used in a fair number of mixed drinks to add flavor.