Nothing profound. Just sitting here at one of the (counts on fingers) four computers in the house--the one squarely between two curio cabinets that we've re-tasked as liquor cabinets. Musing.
Who bought the chocolate orange liqueur? When? And why?
How long does it have to sit there untouched, as though it were surrounded by a repellent force field, before I can responsibly pour it down the drain (holding my nose, of course)?
What kinds of drinks is one really supposed to make with Campari? Because that stuff tastes a lot like the "nail bite stopper" I used to paint on in my twenties, the first time I tried to quit nibbling. Ew.
Why must Mr. Remedy persist in bringing home Beefeater? Darling, it's Tanqueray with a whiff of Cinzano and three olives. Getthat stuff away from me.
GodDAMN we have a lot of booze.
Then there's that thing I threw into the cart yesterday because it was on sale--Phillips Union. ???
It wasn't bad over ice, but who are/were they trying to market this to? It's awfully sweet for a guy drink, it smells like room freshener, and isn't that the Phillips logo that's on, like, electronics and stuff? Is it really smart to put your customer in mind of battery acid when they're thinking about drinking?
And finally.
I don't know about you, guys. But for some reason, this product name makes me think of prostate issues.
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Obviously you do not have a drinking problem or all of this would be consumed, gross name or not. Very few people have a liquor cabinet anymore. We do. It is a beloved piece of family furniture, inherited from my husband's grandma Lena. She used to fill it with Russian Vodka but it is now filled with candles that I can't store in our attic because the Louisiana winters will melt them.
d
wrong with me?
I recall Dry Sack
in a dry sack.
http://www.foodnetwork.com/recipes/paula-deen/chocolate-orange-liqueur-souffle-with-chocolate-sauce-recipe/index.html
Of fortified wines, I tend more toward Madeira than port or sherry, but that's mainly for sentimental reasons; I'll take any of it in small doses.
I can't think of any reason to drink the rest, though, except, you know, for its being there...
I have this enormous bottle of vodka, which, I don't really drink much vodka. Several bottles of whiskey. Some chocolate liquor that I'm sure has moved on. Some very very cheap wine. Some very very cheap champagne.
I used to have some really good tequila. But, after a party once, I discovered someone had drunk it all and it wasn't me.
Oh, and white wine in the fridge.
A lot of alcohol. And honestly, I almost never drink.
Someone keeps nipping at the Ouzo. We picked up a bottle of Absinthe too.
It's amazing what we have. Someone would think we had a drinking problem but the only thing that moves quick through the cabinet is the Vodka and the Rum. Once we had over a dozen kinds of Rum! We had a party once where a few people brought their favorite liqueur and most of it was left. Stuff we don't drink.
I have to paraphrase David Lee Roth: I had a drinking problem once but I can afford it now...
Yeah, same here actually. I'm usually a beer drinker unless it's a special occasion. We have some wine but after my experience with saving wine (some damn nice vintages, ruined) We just buy what we can drink in a reasonable amount of time...
Not just the TWO of us, of course. But. Still.
Thank you all for your liquor cabinet confessions. I'm feeling less like a freak.
Your observations are always entertaining and so imbued with intelligence.
This is you mother speaking. Stay away from the Absinthe! It will rot that exquisite brain, of which we are all so fond. (as in, "You'll shoot your eye out! "(A Christmas Story)
Tell Mr. Remedy to hold on to the Beefeater. He can make me gin & tonics anytime. Love that son-in-law.
And ...read your e-mail.
Bet you're re-thinking your suggestion that I join OS. LOL
No, I don't think so...
Limoncello is key for gin or vodka, especially in summer.
Chocolate liquor should be refrigerated after opening. If yours is more than 6 months old, dumb it Now.
Oh, btw, there is a Most excellent Australian wine called Pretty Sally. Right, Natalie?
And orange and chocolate violates my sense of taste. I like my chocolate straight!
1 regular sized but mostly empty bottle of Chambord Liqueur
1 tiny sample bottle of Frangelico Liqueur, of the size you used to get for alcoholic drinks on airplanes. The cap is apparently glued on with dried Frangelico.
1 airline-sized bottle of Captain Morgan's spiced rum
1 airline sized bottle of Absolut pear vodka. 1 half-empty bottle of Chateau Cheapo Merlot I bought back in January to use in a beef stew. Verdict, it's fine for cooking but I can't imagine anyone wanting to drink it.
A m I running a bar for alcoholic mice with a really narrow range of tastes?? No. It's all stuff I bought--I'm a cheap drunk, I guess. Or maybe just an efficient drunk--it doesn't take much. Not only is my tolerance low, but I usually, I'm only drinking for sociability (I'm a loner) or to take a little edge off an unpleasant day. I'm not a member of the local Temperance union--I like a little alcohol now and then, but drink it so rarely I can't see any point in buying a fifth or even a pint of anything, as I'll probably still have it five years from now. It took ages to get through that bottle of Chambord.
I'm partial to a wee bit of good champagne on special occasions.
I do like a little good Sherry, but I agree, Marketing could have gone farther and done better with the name if they'd thought a little longer. "Dry Sack" doesn't sound awfully inviting. And now, I'm going to be thinking of prostate glands every time I see a bottle of the stuff. Rated, hic!
New banner? Or am I visual-memory impaired? Really like it either way.
The chocolate orange liqueur might be good to soak a pound cake or lady fingers for a trifle.
But the bottle...think of the possibilities for the empty bottle.
First, have you opened it yet because there might be a genie inside.
Put a drip candle in and go retro. You might not remember the chianti bottles with layer after layer of candle wax.
Weapon...tuck under the bed to defend against the ever present threat of nighttime prowler. They might be downstairs emptying your liquor cabinet.
The Chocolate orange liquer musta been a gift left behind, non? Use it over ice cream.
Dry Sack is a useful cooking sherry. no one cooks with sherry anymore, but if you add it to a poultry roast pan, it livens up the basting/gravy.
::going to sink to dispose of properly::
Actually importing unrefined Absinthe is a felony, or so I've been told.
The new Absinthe is refined and distilled and is harmless. Well, as harmless as alcohol can be. It is believed too that the green fairy's effects were hyped up and that it was not as bad as people eventually believed. However, many countries banned Absinthe except Spain, England and a few others. France, curiously, only regulated the sale of Absinthe and not the manufacture.
It's in the class of spirits that I call 'cough syrup' as it does smell and taste like it... NyQuil, with a kick.
I love liqueurs, but not ones that are too sweet (keep me from Bailey's and the like). The nice thing about liquor is that it never goes bad, unlike food that's sat in your cupboard too long.
Absinthe: If it isn't the real deal, I'm not going there. I mean, antifreeze is a pretty green color too, but I'm not gonna drink it.
Lest I leave the wrong impression: There's PLENTY more booze in the liquor cabinets. These were just the remarkable ones. (I left out the bottle of Absolut that's decked out in mirrors like a disco ball, but only because I know how that one ended up in there.)
Well, when life gives you lemons, find someone who's life gives them vodka and have a party...
Rated for general hilarity.
Rated & Cheers!
1) 1/2 of a fifth of Bacardi light rum (purchased 2 years ago on a cruise - the other two bottles shattered in transit and left me with rummy-smelling luggage)
2) 1/3 of a fifth of moderately-cheapo light rum - for Sweetie's occasional pina colada.
3) 1/8 of a smallish bottle of Midori - for my VERY occasional Midori sours
4) 3/4 of a fifth of el cheapo tequila (for el cheapo margaritas, once long ago)
5) 1/2 of a fifth of el cheapo vodka, used as a mixer for 'Cape Cods' four summers ago.
None of this was purchased in the last two years, except the previously mentioned Bacardi. There is also 1/2 a case of Heinekin in the fridge, way past its use by date (think it was for Super Bowl 2007). It gets used occasionally for cooking now.
Did I mention there are two adults who can drink in the house, and a teenager who brings over friends regularly (but I know they aren't drinking it).
Glad to hear we're not the only ones!!