Yeah this thread is wild to read, I just assumed I’d see Peoples, Havana, L’affare, etc. but it looks like this is actually a very regional thing. Which is cool!
Yeah this thread is wild to read, I just assumed I’d see Peoples, Havana, L’affare, etc. but it looks like this is actually a very regional thing. Which is cool!
So uh, maybe it’s obvious to everyone else but I’ll go ahead and ask… What’s that in his mouth?
If you haven’t, try a Vieux Carre! It’s similar, also quite boozy, and IMO definitely benefits from ice to bring it back in line.
Looks good, enjoy!
It’s probably not possible here since it’s bar-made (unless… are you the bartender?), but a Sazerac is one of the drinks where I’d always love to know the recipe, since there’s so much variation.
Very hopeful that Diaz gets a chance to develop some chemistry with Gakpo and whichever midfielder ends on sitting on the left. When he played last season he was probably our most dangerous attacker, even though he was kind of going solo a lot of the time. If he has a partner over there like Mane had in Robertson, he’ll be even more effective.
It is a weird time for it, for sure.
You could imagine they feel that the Countdown brand has suffered enough over the last few years to make rebranding worthwhile, but this doesn’t seem like the way to win people back, for the reasons you say…
Cointreau is king.
I don’t mind Grand Marnier for a nice big round flavour, either. Works well with aged tequilas.
Didn’t have any jalapeños, so I made this with 1⁄2 oz of chipotle-infused bourbon I had left over from a previous drink instead. Nice recipe, cheers.
Except in this case they’re only here because of humans, which in my opinion makes them – and managing their impact on the ecosystem – our responsibility. It’s not really entitlement to want to do that.