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The Drunks Reference

luke gtr

By luke gtr,
in Queensland

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-Boz-
-Boz-

This was a response to a couple of questions one of the club members sent me a while back :-) First, the Martini. Be warned, if you are not a big drinker a Martini is a BAD starting place for real c

Bunta
Bunta

I like booze

Plattsy
Plattsy

people that mix jager with anything need shooting. f**king philistines.

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-Boz- Veteran

-Boz-

Posted
Posted

the 'real' stuff is highly overrated. It contains VERY low doses of THC, get more effect from punching a cone and having a few beers. The mystique surrounding absinth has less to do with the wormwood (the THC ingredient) and EVERYTHING to do with the fact that when prepared the traditional way (sugar cube, fire, all that jazz)

Back in ye olde Paris, the sugar wasn't sugar but laudanum, a opium derrivative (about 10% opium, or roughly 2% morphine solution).

Opiates + alcohol + mild dose of THC = GOOD times.

  • 3 weeks later...
-Boz- Veteran

-Boz-

Posted
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Interesting idea. Misses some key styles but a solid representation and we'll laid out with some solid information.

In other news one of my regulars came in for lunch today. Guy is a royal pain in the ass and when dining with large groups we let him bring in a few bottles of really high end wine to share with the table. This means no booze sales which means smaller bill which means less tips. And you have to work HARD with this guy, he is almost impossible to please and everything needs to be flawless and done at the highest standards expected from a hat rated restaurant.

So I bust a gut all day looking after him and his family, handling wines worth more a bottle than I make in a month. End of the meal and I'm put up some dessert glasses for him as he has some port he wants to share with his guests. I get them all set and he asks for one more, I scratch my head but whatever.

-Boz- Veteran

-Boz-

Posted
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So out comes the bottle of Port. It's in a wooden case, velvet lined. Little half bottle inside. He pours a portion for all his guests and a portion in the extra glass, stuff has the consistency and colour of engine oil and the smell is so strong I can smell it from the next table. He then explains what it is. I shit you not it was a 1908 para liqueur. 105 year old port. This stuff must be worth more than my car. His guests all begin the process of savouring the drink and the guy waves me over. I ask what I can do for him and he says, "I wanted to say thank you for looking after us so well today. This is for you." and he hands me the extra glass.

105 year old port. 105 years. This stuff is almost as old as Australia as a country.

All I can say is wow. WOW. I've had the pleasure of drinking some truly exceptional drinks over the years and this has to be the single finest thing I have ever tasted and may ever taste. Thick, intense, Smooth, lingering taste that opens up to reveal layer upon layer upon layer of flavours. This is why I am so passionate about alcohol not as a way to get f**ked up but to enjoy, savour and share. It's a passion for me and God damn if I'm not the luckiest son of a bitch that others feel the same way and want to share with me as well.

Sklyn Grand Master

Sklyn

Posted
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Makes it all worth while hey Boz. That really touched me!

Have had a similar experience but they just bought me a $40 nip of whiskey as he was a whiskey drinker too and we had spent quite a while talking about it. =)

(This was back when a normal drink was about $3.50)

  • 1 month later...

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