What are YOU drinking right now?

[bort]

Egg nog and whiskey

[bort]

Egg nog and whiskey

And the whiskey of choice is.....?

Just cracked open a new bottle of Jameson.

[Dan Schultz]

....Just cracked open a new bottle of Jameson.

mmmmmmm....... Funny how the bottle I bought last Christmas just vanished! Picked up a new one at Sam's Club a couple of days ago. I'm gonna guard this one!

[bearphonium]

Eggnog with Havana Rum.

[Radar]

Black coffee made from coffee my son who is stationed in Hawaii sent me. Nice smooth flavor.

[Chadtuba]

Gevalia Dark roast coffee with a bit of cream and Stevia while I wait for the wife to get off work so we can have our quiet Christmas at home with our little Princess.

[bort]

Glühwein mit Schuss

[Donn]

Red (zinfandel), white (vinho verde), rice (cheap sake), and rye (American, not the Canadian blended stuff that the misguided still call "rye", maybe for historical reasons, as it was popularized in the US during prohibition, replacing mostly rye whisky of US origin. Pungent, bitter, peppery, complex stuff, maybe a little too much for the fresh palate but that isn't a problem right now.)

[Dan Schultz]

The racket is over and the crowd is gone. Getting ready for 'Euclid' to rip through and dump a little snow in a couple of hours.

Total for the day has been maybe three healthy shots of Jameson's and a bottle of Sam Adams 'Holiday Porter'. Now... just a diet Pepsi while the wife if watching an episode of "Downton Abbey".

[Chadtuba]

I just finished a "Big Ginger," ginger ale and 2 Gingers Irish whiskey.

[Chuck Jackson]

Kitchen and house cleaned up after a one man GI party. 2 fingers of Tullamore Dew and ice water back. Much deserved.

Chuck"Mack Mutter and Forris Fulford would approve of the former and my dear Grandmother, the latter"Jackson

[bort]

Natty Boh. Cut me some slack, I'm from Baltimore, alright?

[Donn]

I haven't tasted rum in years.

I wish I knew more about rum. I have some Haitian rum I believe is a rhum agricole, and I've had a chance to try several examples of the Brazilian relative, cachaça, but just don't know where to dive in, so to speak, for a good introductory classic Caribbean rum. Or whether it would be worth it. (And now that, in a Pyrrhic victory for the free market, the big boxes finally bought a successful state initiative to dismantle the state liquor stores, it would have to be a good cheap classic rum, as prices have gone up considerably over the old communistic system.)

Now sampling a Portuguese version of the classic Italian grappa brandy, aguardente bagaceiro. A lot like an inexpensive Italian grappa.

[Ken Herrick]

An ice cold Victoria Bitter Ale on a hot afternoon as I peruse this forum and watch a storm brewing.

[Dean E]

Sandeman Founder's Reserve port--and munching on salted cashews

[davidgilbreath]

[bearphonium]

Some ruby port, with friends, in Portugal.

[bearphonium]

Seattle's Best, Dark Roast. Morning go juice.

[Donn]

The coffee in this morning's espresso was organically grown in Bali, and dry processed. Coffee beans come usually two to a berry, and most coffee of Indonesian origin (including Bali) is `washed' after mechanically removing the berry flesh. In dry process, the flesh stays on until it's bone dry, and then cracked off, I suppose along with the sort of interior `parchment' husk. Dry process is common in Ethiopian and to some extent in Brazil. You will read that the long exposure to the ripened, drying fruit imparts various fruity flavors to the coffee, but it doesn't seem to do that in Brazilian dry process coffees, and my guess is that the flavors you taste were in the beans already, and are just preserved by the dry process. Anyway, it's wonderful stuff. The climate in Bali is apparently similar to other islands with high elevation coffee growing regions - Hawaii, Jamaica, Puerto Rico - and one of these days, the prices are going to follow that trend too.

[k001k47]

Puro pinche mugrero