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Hey Everyone,
I am drinking Captains Morgans thank God!I am drinking Barbancourt Private Reserve Rum (aged 15 years and smooth as Jessica Alba’s Ass) with Coke!
Belly up to the bar boys and girls its time for happy hour with Cappy says I! :shots: :capmiami: :shots:
Did I ever say “The Captain Rocks!” ?
:drunk2:You rock my best friend Professor for all time.
I am sitting her drinking an Ice Captain Morgans.
I ran out of ouzo chasing down some beer.
greek39
Oh boy, ouzo, that stuff is something else! :shots:
Oh come on Greek you need something with a little more horsepower then just beer.
How about a nice Canadian Whiskey?
Okay I will lay off the ouzo and kick it up to screech and some Canadian Club Whiskey. It has been a month since my last drink.
greek39
I am tempted to go live, but fear I would make an ass out of myself.
greek39
My grandfather was one of those strong drinking military types who used to make his own liquor, and he left me that before he passed on, a legacy of the hardest damn liquor in the world, 80-100% alcohol, just bordering on death if consumed, you can actually feel it burning stuff inside your body.
Since his potent mixture takes years to make, i can give you an alternate shortcut recipe, with the hard liquor premade, although only 40% alcohol, and this one takes about a month to make
You’ll need a wooden barrel and some Rakija, the clear kind, available somewhere around wherever you are, not sure, but it’s all around Europe, should be in the US liquor stores
You don’t wanna drink the Rakija straight up, often compared to rubbing alcohol
So you do this
For 1 gallon, app 3.8 litres
Put this in the barrel…
2kg of young(or baby)walnuts(green), cut in half or quarters
2.5-3kg of raw(or brown)sugar
Rakija, about 3-4 bottles, assuming they are each around 1 litre
put in the sun 20-30 days, best if you have a sun lamp, to keep bugs and stuff out, otherwise cover with something transparent if outside, poke tiny holes in cover, it’s better uncovered though, window sills or greenhouse rooms are fine too for indoor use too
strain and bottle
drink up
the full recipe, including the potent liquor requires rare woods and herbs, so i won’t get into that, the premade clear Rakija will do for the above recipe
*the walnuts can be replaced with fruit if you prefer, peach, cherry, plum, apricot, apple, etc
try it out, i worked many years as a bartender, i can recommend the above recipe as the most potent combination around, if you are in a bar however, you might want to try this shooter, 1/3 Tequila, 1/3 Jack Daniels, 1/3 Southern Comfort, tell the bartender to build it in that order, not shake, it’s an instant buzz, or make it yourself, very smooth
my other preferred drinks include…
1 shot of brandy in my expresso, no sugar, just a nice quick wake me up
baileys, amaretto, kahlua in my cappucino, topped with cinammon
those are my 2 normal coffee rituals, made with my Gaggia Cappucino/Expresso machine(very important to use a quality machine)
for something fruity, nothing beats my Zombie, 1oz light rum, 1oz medium rum, 1oz dark rum, equal parts orange and lime/lemon juice, splash of soda, float some cherry brandy, and a dash of green creme de menthe
also available
recipes for making truly exotic weed, once upon a time my special recipe was featured in High Times magazine, how to roll your own hashis, extra potent style, and starting your own magic mushroom farm, these things will really compliment your drinking experience
it’s no wonder people never wanna leave my house when they come visit
i take requests too, one popular drink i created involved me hollowing out a pineapple and pouring my special concoction into it, it was very popular with the ladies, got me laid every time
cheers
My grandpa used to pick sturdy branches on his peartree and wait until blossoms had formed tiny pears. Then he’d pluck all but the best one off and tie a bottle over it.
He’d take the bottles down when the pears inside were still green but full siized and let them ripen in the bottle, off the tree. Then he would pour some cheap awful white rum in the bottle, cork it and leave it sitting in the dark for a few months. Absolutely delicious.
I have done the same just using canning jars and with different varieties of fruit. You can add sugar if you want a sweet liqueur. Grapes and cherries and apples are nice, everything with a tight skin works. The pears are best though.
Do you not need to open the jars every so often to release the gasses? If you don´t doesn´t the glas blow up?
I have never had them blow up.
I think it is because the rum is already fermented, the fruit doesn’t ferment, it is like it gets pickled and just oozes flavor and aroma. Maybe that is why you need to use firm skinned, whole fruit.
I am no expert though, I only do what I saw my grandpa do without any other foundation than that, and I have to admit to peeking periodically (well, tasting
) so maybe that is a contributor to success? Never thought of it that way. Don’t know if grandpa snuck into the cellar to nip, I wouldn’t put it past him. 
I, too, have pear trees and while I don’t do the trick with the bottles (no time) I make this stuff almost every year. Usually I just go for a pure, clear pear or grape flavored liquor with the most heavenly aroma, but sometimes I do add sugar to make a syrup that is super over ice cream (as is) or pork or in curry sauce (cooked). When I add sugar I taste more frequently to see if it’s ready and am not sure if it would blow up if I didn’t.
I have tried a lot of commercial fruit flavored liquor (the clear stuff, not liqueur, which is sweet and in my opinion the sugar kills too much flavor), especially Austria makes a lot of nice varieties, but none of it ever even compared to the flavor you get like this.
The clear stuff is at it’s best if you drink it like good Brandy, in a large, curved, warmed glass, by itself or after dinner.
I never make enough, although as a moderate drinker I just have a couple a week tops. I always end up giving some away.
Maybe I should get into mass production and sell it on the internet.
News Headline:
House Speaker Bill Frist declares war on Internet Bootleggers
Reuters – Today the US Senate has approved a bill which would institute severe criminal and civil penalities for Internet Bootleggers who have been flooding the market with an especially potent brand of grain alcohol made in
an Oregon home still.“This menace has to be stopped now!” shouted House Speaker Bill Frist (R) of Tennessee after the votes had been tallied. Proponents of the new law say the illegal moonshine has been draining the US public of nearly $12 Billion dollars per year in lost tax revenues . They also state that there has been a marked increase in underage drinking since “The Happy Parrot” liqour went on sale. “It’s terrible, I have seen children as young as 11 hopped up on this illegal hootch and crashing their skateboards into trees and pedestrians around the Capital” reported Senator Jon Kyl (R) Arizona.
The bill has been sent attached to the “Safe Undergarments Act” and sent to the President for his signature. Bush is expected to sign the bill at a ceremony at the headquarters of “Depends” undergarments on Nov 1st.
House Speaker Bill Frist declares war on Internet Bootleggers
This guy changes his lobbyist income every month. Hard to keep track of what he wants to ban next. What about alcohol – no wait that´s already been tried.
