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The Water Cooler
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Best BBQ Joint?
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<blockquote data-quote="Larry Morgan" data-source="post: 2853860" data-attributes="member: 4676"><p>You can throw in a splash or two of Cointreau to your old fashion, if'n you don't mind having something in there from France. I've been using Bulleit rye in mine for awhile, but I imagine there are tons worth using. </p><p></p><p>My wife and I got into drinking white Russians a lot. We had been making them with decent vodkas. But then she got a handle of Nikolai at a work party. Ho-ly crap, that stuff is rubbing alcohol. The first one I made and drink left something floating in the drink that would stick to the sides. Learned our lesson there. .</p><p></p><p>Mezcal with one big ice cube that's infused with sage is the shiz (even though that might have come from Martha Stewart...). I could sip Mezcal straight, but the sage-cube just adds to the flavor.</p></blockquote><p></p>
[QUOTE="Larry Morgan, post: 2853860, member: 4676"] You can throw in a splash or two of Cointreau to your old fashion, if'n you don't mind having something in there from France. I've been using Bulleit rye in mine for awhile, but I imagine there are tons worth using. My wife and I got into drinking white Russians a lot. We had been making them with decent vodkas. But then she got a handle of Nikolai at a work party. Ho-ly crap, that stuff is rubbing alcohol. The first one I made and drink left something floating in the drink that would stick to the sides. Learned our lesson there. . Mezcal with one big ice cube that's infused with sage is the shiz (even though that might have come from Martha Stewart...). I could sip Mezcal straight, but the sage-cube just adds to the flavor. [/QUOTE]
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