What great booze should I buy to celebrate New Year 2012?
I’m thinking of getting a Johnny Walker Blue label—would that do? After surgery months ago, which was followed by a painful recovery, I think I’m ready for some earth-spinning drink this New Year’s Eve, yeah!
So what poison could I buy to welcome 2012 with a great hurl? Amongst other things, I’ll be preparing pot roast, leg of lamb and roasted duck in orange sauce for a few friends and a great drink to go along with all of these is a must. Thanks!
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23 Answers
Make a jellyfish cocktail.
Cake flavored vodka with pineapple juice goes down very easily too.
I’m a beer drinker though. I won’t be offended if you ignore my suggestions.
Nothing says “Get me outta here” like the good old faithful… Mad Dog 20/20.
”...majestic as the cascading waters of a drain pipe…”
Well.. I like Jura Scotch Whiskey or Glenmorangie. You could finish your meal off with a lovely scotch. Or a beautiful port!
I would go with some nice wine though to match your meal. A nice red. I would probably say a pinot noir with the duck but a heavier red for the other dishes seems better. I am not a wine expert… well except for drinking it when in the mood.
You could do what I’m doing and go with moonshine flavored with a bit of Chartreuse.
Mmmmmm.
I would not waste money on a bottle of Blue label if you are only planning on getting drunk. If you are a Scotch drinker then stick with Dewar’s White Label if you are planning a frenzy fueled waste of a night.
Meats go good with wine, bourbon and some light gin cocktails. I tend to stick with classic cocktails or if I am enjoying things neat then I like high brow bourbons and woody anejo tequilas with an orange slice and cinnamon.
Vodka. Empty at least 3 full bottles.
Three cases of Michelob Ultra should do it.
Be sure to have a designated driver or celebrate at home.
Back when I could hack it, I loved a good single malt. (Even got married in single-malt country so we could celebrate properly.) These days, it would be (perhaps will be) a nice bottle of champers, perhaps some Bollinger. We did find two methodè de champers that had our family names on them. The one with my surname is French (of course) and my husband’s surname bubbly comes from Germany. They are both very nice, so if I can get a bottle of them, that is what we will have.
With a wonderful dinner like that, I would go to a nice wine store and tell them your menu and let them pick you some wines, including a nice dessert wine. You’ll be plenty merry by the time midnight rolls around.
Boodles Gin and Tonic. It’s excellent and it’s rugged. For the dinner I have a great wine: Dr Konstantin Frank Pinot Noir. It’s a NY Finger Lakes wine. It misunderstood when it was being made and went back for a second body. It’s that good. Bellatix said Pinot Noir might not stand up to the meats, this one will.
With dinner…..A nice bottle of Fat bastard wine.
After dinner…. Ciroc, so smooth and mellow, uummm!
I absolutely love St. Bernardus’ Tripel. Expensive, but worth it. I drank some a couple nights ago and got a tad tipsy. Tried to Flunker, but nobody was around to play!
@Fiddle_Playing_Creole_Bastard I had some moonshine back in 1992. Weirdest experience I’ve ever had.
Happy Hic! to everyone. Thanks so much for your answers and would raid the stores soon for your suggestions. : )
La Fin du Monde and Don de Dieu are excellent for the beer/ale drinkers. Watch it because they are ~9% ABV, so a 24-ounce bottle is almost like drinking an entire bottle of wine.
For the rare occasions where I drink wine (red only; white is nasty!), I have a soft spot for Cassilero del Diablo‘s Carmenere.
My booze of choice is Kahlua.
Though, more often than not, I’ll just have a beer (Guinness, of course).
for celebrating in 2012 I will celebrate it in with the best booze know as friends.
@linguaphile, I get it all the time. It’s definitely my favorite spirit.
@Bellatrix, if you trust your distiller, then yes. There are also legal, licensed distillers now who are safe (though their stuff is much lower in proof and typically not as good, in my experience). A good rule of thumb if you are unsure about your moonshine is to ignite a little in a spoon. A blue flame is safe. Any other color means it is not safe to drink. (I should mention that this test does not reveal methanol, however, so continue to exercise caution if you are unsure).
Moonshine, similarly to Absinthe, is surrounded in a kind of mythos of danger and subversion that is really undeserved, provided you know what you are doing. All moonshine is is a highly alcoholic, neutral spirit distilled from corn. When you know the stuff you have is from a good source, you can mix it with all kinds of things and it will knock you on your ass. Apple shine is absolutely delightful. You can make great hunch punch from clear shine too.
Fascinating @Fiddle_Playing_Creole_Bastard. I think most cultures have their own ‘alcohol’. Or maybe not, I don’t know what that would be in Australia? I was thinking of Grappa and the like. I am probably not going to come across any home brewed moonshine, but if I do, good to have an idea of what to do to test its purity. Thanks for the information. Really interesting.
@Bellatrix Also, from my experience the buzz is really different than with regular alcohol. It’s hard to describe but with moonshine I felt more disconnected yet more clearheaded. Fiddle might be able to explain it better. It also increased the risktaking behavior in my friends—they had much more than I did.
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