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Wait, you're drinking all of that garbage? #sugarhighI will be judging the mixed drink category tonight. All ingredients are purchased (the ones I didn't have) and 4 additional judges are recruited. If someone wants to do a late minute change, feel free during the day, but after 5pm Central judging will commence.
This is promising.I will be judging the mixed drink category tonight. All ingredients are purchased (the ones I didn't have) and 4 additional judges are recruited. If someone wants to do a late minute change, feel free during the day, but after 5pm Central judging will commence.
I'm viewing it as a necessary sacrifice to the "arts".Wait, you're drinking all of that garbage? #sugarhighI will be judging the mixed drink category tonight. All ingredients are purchased (the ones I didn't have) and 4 additional judges are recruited. If someone wants to do a late minute change, feel free during the day, but after 5pm Central judging will commence.
RIP Andy Griffith :( Spooky timing.
One thing all people involved in the judging agreed upon is that this list was disappointing from a drink perspective. There are a lot of drinks, very tasty and very well known, omitted, that should have been drafted over some of the swill picked. Notable omissions include, but are not limited to:Gimlet
Ingredients:3/4 oz green creme de menthe
This is a variation of a Pina Colada, with dark rum instead of light adding OJ. The panel was almost unanimous that they prefer Pina Colada, but mostly due to it being served in smaller glasses.
Ingredients:4 oz ####er's® dark rum4 oz pineapple juice1 oz coconut milk1 oz orange juiceFull disclosure: I didn't use ####er's rum, since I didn't feel like buying that for this draft alone, but our resident Rum expert didn't feel that would actually make a difference for this drink.me (m): Not a fan, and especially don't like that the coconut milk masks the flavors of a nice rum. Sure this is caribbean I guess, but let's keep it there. It doesn't work for me, compared to what you can do with Rum. Rank: 12th CAN (m): Bastardized Pina Colada, but watery and bland. Rank 12thUK (m): It's a shame to mask and destroy a good rum with these flavors. I don't see myself ever trying this again. A Pina Colada is bad enough, I don't need an even bigger glass of it. Rank: 12thWaitress, bar (f): It's ok I guess, but I feel it's missing something. Rank: 9thWaitress, restaurant (f): Blech, not liking this one too much, feels diluted and almost like a person that hasn't found themselves yet. No character and the OJ together with the Coconut doesn't work for me. Rank: 10thTotal: 55pts
Neither one of us had seen, drank knowingly, or mixed a Mai Tai like in the quote, so we agreed on using the classic recipe first, and then mixing it per the recipe in the quote (with varying volumes of the ingredients). All agreed that the "original" was better, so that is being used in judging.Ingredients:1 oz light rum1/2 oz creme de almond1/2 oz triple secsweet and sour mixpineapple juice1/2 oz dark rumme (m): Too fruity and sweet for my tastes. Maybe this needs to be had in the right setting to be fully appreciated. Rank: 11th CAN (m): I don't think it's setting as much as castration that's needed. The Tahitians needs to redefine their perception of good, but maybe it's due to being isolated for so long. Rank 11thUK (m): While I enjoy the ingredients in other combinations, this is just too busy for me. For a caribbean/summer drink I prefer to feel refreshed and this doesn't do it to me. Way too sweet and "sticky". Rank: 11thWaitress, bar (f): This is a nice pool drink for me, to be had before going out, relaxing by the ocean, but it's a little too sweet to be had a lot. I would need to switch between several drinks, and it's not a go-to that can be drank a ton. Rank: 8thWaitress, restaurant (f): Way too sweet and busy to me. Why is the Almond in there? It doesn't do much for me at all. Rank: 11thTotal: 52pts
So many ways to go with this drink, but we decided to go with the old-style recipe (which benefits the drafter).Ingredients:3 oz light rum3 tbsp coconut cream3 tbspcrushed pineapplesme (m): Close call between this and the painkiller, but I rank it above since I feel it's more of an original and a cleaner taste. I really don't like the creaminess in a "summer" drink. How am I supposed to drink a lot of this? Rank: 10th CAN (m): Agreed, this is too creamy and too sweet, but it's a cleaner taste than some of the others, which helps me. Really a matter of the lesser of evils. Rank 10thUK (m): Classic drink, but one that hasn't really stood the test of time. Still sell quite a bit of it, but it's mostly to older people, or people with less experience around the modern summer drink selections. Rank: 10thWaitress, bar (f): I like it! It reminds me of being young (my note: younger) and stupid. I like the creaminess, but I might not be able to drink a lot of these. Rank: 7thWaitress, restaurant (f): I feel satiated after one. I'll get full if I have too many, but the taste isn't too bad. Not a favorite though. Rank: 9thTotal: 46pts
Again, a ton of varieties, but we went classic. The purpose of the drink mix is to get a taste combination close to tea(?).Ingredients:
Rank: 9th
Ingredients (using posters recipe):4 oz orange juice2 oz tequila1/2 oz grenadineorange slice for garnishmaraschino cherry for garnishme (m): This just feels really old and stale to me, does anyone order it anymore? It's classic, but I think it was pretty short lived outside of a caribbean/mediterranean setting. Too sweet for my tastebuds. Rank: 8th CAN (m): This is pretty nasty and too sweet for me. Not as bad as some of the others but I hope I never have to drink it again. Rank 9thUK (m): Old school, but not in a good way. Nobody under 60 ever orders this. Too sweet, which is not suprising with the Grenadine (which should have died out with the Dodo.) Rank: 9thWaitress, bar (f): I'll drink this again at the pool. I like the sweetness, it's not too much for me, and I can definitely drink more than 1. Rank: 6thWaitress, restaurant (f): I think the Grenadine is a little much. It takes over the taste too much, especially before it has naturally blended together. Rank: 8thTotal: 40ptsPrep Time: 2 minutesTotal Time: 2 minutesYield: 1 DrinkIngredients:4 oz orange juice2 oz tequila1/2 oz grenadineorange slice for garnishmaraschino cherry for garnishPreparationour the tequila and the orange juice into a highball glass with ice cubes.Stir.Slowly pour the grenadine around the inside edge of the glass, it will sink and slowly rise to mix with the other ingredients naturally.Garnish with the orange slice and cherry.
We're more likely accustomed to the Martini by psyche than any other cocktail; James Bond, F.D.Roosevelt, Ernest Hemingway. When reminded of this drink, knowing of it's social hierarchy, few can deny it's merits. To an old hand, a well made Martini is pure delectation. As writer and novelist Bernard DeVoto once said "You can no more keep a Martini in the refrigerator than you can keep a kiss there. The proper union of gin and vermouth is ... one of the happiest marriages on earth, and one of the shortest lived."A drink with more combinations and variations than stars in the galaxy. Everybody has their own preference and as a bartender it can be a very tricky business serving it to a patron. We did 1 1/2 oz, 1 3/4 and 1 7/8 just to cater to everyones taste. Lemon peel twist added to those that wanted it, olive a must.Ingredients:1 7/8 oz gin1/2 oz dry vermouthme (m): Depending on mood, this could be pure heaven, or hell if mixed wrong. Too much Vermouth will kill it completely, while too little isn't good either. I have found the Gin selection to be key, and actually prefer Bombay. On the right day, and the right mood, this could be tops of the list, but I have to take into consideration how easy it is to get a crappy one at the bar. Rank: 4th CAN (m): This is awesome to me, because I like the straight liquor taste. Bombay that we are drinking today isn't my personal preferred choice, which is Hendrick's. I like my bartender to serve it with 1 7/8 oz Gin, open a Martini bottle and walk briskly past, stir with ice, lemon peel and 1 olive. On this list it doesn't get much better! Rank 1stUK (m): I feel this is old and outdated. It's been horrifically changed and modified over the years and it's no longer a single recipe. Very few people order this for the taste, but you still get some pretentious idiots ordering it because they think it's classy. Rank: 8thWaitress, bar (f): This doesn't work for me. This feels like a drink my grand father would order. Narrow mindedness and old country awkwardness for me. Rank: 12thWaitress, restaurant (f): Gin is difficult to drink if you don't add something to break the juniper flavor. I LOVE, LOVE, LOVE it with Tonic, but just the Gin alone just makes me miss it. I wonder if I would like it more with Genever, but probably not. Rank: 12thTotal: 37pts
Everybody was in agreement that if your bartender doesn't know how to properly make an Old Fashioned, change bar. This is a classic, but it's still going strong. As always, ingredients, as in which Bourbon you use is key. Dropped some in ranking because most felt that some may not realize how to make it right. Some debate among the panelists whether to use water or soda water.Ingredients:
Ingredients:1.25 oz Captain Morgan® Original spiced rum12 mint leaves1 tbsp sugar0.5 oz lime juice2 oz sodame (m): Feels like a ladies Caipirinha to me. Not a fan of the mint, and the soda kind of takes away the taste for me. Still better than most of the selections. Rank: 6th CAN (m): Meh, nothing special. Give me a non-minted drink please. I'd much rather muddy it than adding the lime juice straight. Put me down for another Caipirinha as well. Rank 8thUK (m): NICE! I'm a fan, but that's not surprising to anyone I'm sure. Top rum-based drink for me, especially with Cap Morgan's spiced. Cheaper I guess, but works well in a Mojito. Rank: 3rdWaitress, bar (f): I like it. Refreshing, fresh and summery. I like this around the pool, and would drink the hell out of it, and have. Rank: 3rdWaitress, restaurant (f): Decent, but Caipirinha is so much better. I like Cachaca over spiced Rum I guess. Rank: 6thTotal: 26pts
Some contention in the room whether to use a proper Rum and adding some lemon juice, making a Cuba Libre, but we defaulted to the straight up Rum and Coke as ordered in a bar. The drafter had the opportunity to clarify or hint what he wanted, but alas, no write-up.Ingredients:
Ingredients:1 oz Vodka 3 oz tomato juice2 dashes piri-piri sauce2 dashes Tabasco sauce1 dash Worcestershire sauce0.5 oz lemon juice1 pinch salt1 pinch pepper1 stalk celeryme (m): I like it! Everybody does it differently, which is a drag. I need to make my own in order to really appreciate it. Works well as a starter and late-morning "finisher". Rank: 2nd CAN (m): BIG fan the day after, works decent early night with dinner. Nice and spicy is key. Rank 2ndUK (m): Alton Brown can go eff himself, but this is a decent hair of the dog. I don't like it during the evening, but it's nice with day-after brunch. Rank: 5thWaitress, bar (f): It's ok, but so uneven depending on where you order it. Also a fan of the day after drink. Rank: 5thWaitress, restaurant (f): OK, I like it day after as well, and again, depends on who makes it. I don't think I would order it out, unless I know the bartender. Rank: 4thTotal: 18pts
Ingredients:3 Corralejo Blanco (I caught some crap from our resident Tequila expert about not using Lunazul, El Tesoro, or 1800, but I prefer the Corralejo)2 Cointreau1 Lime JuiceNote: 7:4:3 Margaritas were discussed and tested, and agreed to be superior to the classic 3:2:1. It didn't affect the total score as the score is on the drink, not the ratio.me (m): I like it, but some of the others where just a little better for me. I have found it's really difficult to get a good Margarita out. Rank: 3rd CAN (m): Meh, it's nice, but not quite living up to the hype. The sweet/tart doesn't quite work for me right now. Rank 5thUK (m): I don't think I need to explain my ranking, having spent many years trying to perfect it. Agave selection is going to be very personal, and I'm in the same camp, it's impossible to get a good one on the town. I have stopped letting someone else mix my Margaritas. Rank: 1stWaitress, bar (f): Nothing says party like a 'rita!!!! Rank: 1stWaitress, restaurant (f): I like it, and it holds up well on this list. This version (7:4:3) is the best for sure. Rank: 3rdTotal: 13pts
Ingredients:2 tsp granulated sugar8 lime wedges2 1/2 oz Sagatiba Purame (m): So close to perfection, but not quite there
A little too much sugar for my taste. I would've preferred 1 tsp. Still, this is tops of the list for me. Rank: 1st CAN (m): A little too sweet for me, and I would rather have it without sugar and half the amount of lime. Some of the other drinks just resonate better with me. Rank 6thUK (m): After the 'rita, this is awesome! I could easily just drink Margarita and Caipirinha alone for the rest of my life. OK, not really, but it is damned good. Rank: 2ndWaitress, bar (f): Summer, party, Caipirinha!!! Rank: 2ndWaitress, restaurant (f): I learned to appreciate this a LOT when working in a South American restaurant/bar. It's one of the few things on this list I would actually order when going out. Rank: 1stTotal: 12pts
I went to a drink contest and all I had was a beer.Excellent work.
Worth noting, everybody wanted to give the bolded picks 0 pts, due to the glaring omissions from the list above, but I figured that wasn't an option.
It's a dirty job but someone had to do it.
The sweet smell of briskets smoking slowly over cherry and apple wood is heavy over the neighborhood and I'm pretty happy I don't have to taste some of those concoctions again... :shudder:ETA: I'm really glad I had a document with formatting, quotes and ingredients pre-written prior to our judging. Made it a ton easier and I just had to have the wife transcribe comments as we consumed.
agreed, I had it 4th I believe, but the ladies didn't appreciate it as much and it fell short on difficulty I think. It was the biggest spread among the rankings.me (m): Rank: 4th
With brisket, no doubt.
Awesome.
U21 is holding up all three of my categories. I'm going to go ahead and start, and slot his picks later.
You get to live. Congratulations.
Chitlins are available in North Carolina. There are several restaurants that sell them. I've never tried them due to just not having an appetite for pig guts. Our neighboring state of South Carolina has an annual festival called the Chitlin' Strut Festival. Incase you are interested it's always held the Saturday after Thanksgiving. Bon Appetit.
I have tried a little too many of the selections so far.Disgusting Food
