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Thread: BARTENDER! The DRINKS Thread

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  1. #21

    Re: BARTENDER! The DRINKS Thread

    Nagsimula ako sa San Miguel Pale Pilsen. Bata pa lang ako, pinapatikim na ako ng erpat ko. Pero noong college ko na nahiligan ang beer.

    Noong una, puro San Mig Pale lang talaga. Tapos, natikman ko rin 'yung Texquila. Nagkataon kasing sabay kami ng kasama ko sa isang org na kaka-break lang sa mga karelasyon. Niyaya niya ako uminom sa I-Cue sa tapat ng Ateneo. Texquila lang ang beer nila. OK naman ang lasa, pero parang wala na yata sa merkado ngayon.

    Nakiuso rin ako sa gin-pomelo. 'Yun lang kasi ang kaya ng bulsa ko kapag bakasyon at walang baon. Hehe.

    Tapos, sa huli kong relasyon, natutuhan ko ring uminom ng Cerveza Negra. Umabot sa puntong hindi ako iinom kung hindi Cerveza Negra ang nakahain.

    (Pero pramis, masarap ang basi ng Vigan -- makakabili kayo sa presyong PhP 150 sa tiangge sa Lung Center tuwing Linggo. Subukan ninyo. Oks din ang bugnay wine (PhP300, Kultura Filipino) at duhat wine (PhP 150, mga tiangge rin).)

    Ngayon, balik sa San Miguel Pale, maliban na lamang kapag niyayaya ng tatay ni GF na mag-Shiraz.
    Brokensauce. Coming soon to a club near you.

  2. #22

    Re: BARTENDER! The DRINKS Thread

    Sumubok din po ako ng mga gin-combo Sir Jonar, kaya nga lang sadya yatang iba ang timpla ng katawan ko at ampangit ng tama sa akin ng gin na may halo, mabuti pang straight na lang, o kaya may ilang patak ng kalamansi kung pamatay-talim lang.

    Ang gin na hindi ko talaga masikmura 'yung Gilbey's at London Dry. Ewan ko ba, parang sobrang bango nila, para ka ng lumalaklak ng Glade o Pledge o Windex. Ang iba binabahiran ng konting lime juice para daw mawala 'yung ganung amoy, sa panlasa ko naman parang lalong lumalala kapag ganun.

    Kapag gin tama na sa akin ang malamig na tubig bilang chaser at yumosi ng Philip, saktong kombinasyon lang para halo ang ginaw ng yosi sa talim ng gin.
    "Kung ayaw mong masaktan mag-chess ka na lang!"

  3. #23

    Re: BARTENDER! The DRINKS Thread

    Masarap naman ang gin kahit yelo lang ang kahalo ;D

    Kung ayaw ng gin, vodka na lang. May mga murang vodka.

    (Sabi sa akin ng kaibigan ko, kung idaan daw ang kahit cheap na vodka sa filter paper--yung ginagamit sa pang-brew ng coffee--nang ilang beses, magiging mala-Grey Goose na raw yung sarap. Hindi ko pa nasusubukan.)
    *clap-clapclap-clap-clap-clap-clap* FIGHT!
    The original. The one word that conquers.

    ----


    "We will kill them all."

    -- Optimus Prime, referring to Decepticons in Transformers 3

  4. #24

    Re: BARTENDER! The DRINKS Thread

    Naaalala ko ang mga makabag-damdaming inuman naming mga magkakaklase sa isang lugar na tinatawag na Green Place sa harap ng Sports Com at katabi ng Br. Andrew Gonzalez Hall.
    Shoot 6-24? No problem. Got my 5th ring.

  5. #25

    Re: BARTENDER! The DRINKS Thread

    tamarind shake sa Abe. sarap.
    BASTA'T SEKSI.... LIBRE (since 1979).

  6. #26

    Re: BARTENDER! The DRINKS Thread

    Quote Originally Posted by atenean_blooded
    Masarap naman ang gin kahit yelo lang ang kahalo ;D

    Kung ayaw ng gin, vodka na lang. May mga murang vodka.

    (Sabi sa akin ng kaibigan ko, kung idaan daw ang kahit cheap na vodka sa filter paper--yung ginagamit sa pang-brew ng coffee--nang ilang beses, magiging mala-Grey Goose na raw yung sarap. Hindi ko pa nasusubukan.)
    Parang na-feature na sa MythBusters ang filter-paper technique na 'yan. Di ko nga lang natatandaan ang resulta.
    Brokensauce. Coming soon to a club near you.

  7. #27

    Re: BARTENDER! The DRINKS Thread

    When we were in the High School we used to sneak off to the heavy tree area that led to the Jesuit Residence to partake of vodka and orange juice. It was something we'd do once or twice a week at the end of the day. The best part is that the thing did not leave off the "amoy chico" odor, so even if we ran into a security guard, janitor or even teacher, we could simply say we were just hanging out.
    FRIENDS LANG KAMI

  8. #28

    Re: BARTENDER! The DRINKS Thread

    Is the Merlot craze over?
    FRIENDS LANG KAMI

  9. #29

    Re: BARTENDER! The DRINKS Thread


    Got to get a bottle of Stella Artois.

    Joe, Merlot craze back home? Why Merlot?
    COURAGE SAN BEDA! / ¡ÁNIMO SAN BEDA!
    Understand? / ¿Entiendes?

  10. #30

    Re: BARTENDER! The DRINKS Thread

    ^Stella Artois, a good beer.

    Danny, actually the Merlot "craze" started over in the (where else...) US. Sometime toward the end of 1998 Merlot was on the up and up as far as consumption in American restaurants as reported by GQ food critic Alan Richman. The craze reached its zenith when the movie "Sideways" came out and made a Hollywood leading man out of character actor Paul Giamata (hope I got that surname right). Apparently the craaze has tapered off a bit although Merlot is still the most popular wine on the list of major restaurants, bars and private collections in the US, again according to Richman.

    As with all crazes in the US the Merlot thingie eventually made its way to our beloved Islands. Of course Pinoys are not typically wine drinkers and a lot of the people who drink the stuff did so only because it was a "trendy" thing. Grape variety-as-mindless trend, how typically Pinoy. It seemed like every yuppie was ordering the stuff in the tony bars of Makati, The Fort and Eastwood every pay day.

    Personally I was never a big fan of Merlot. I found it wanting in character, in overall kick. It was not as robust as Cabernet Sauvignon, not as velvety as Pinot Noir, not as rich and earthy as classic Bordeux, and not as spirited as the Barollos. It seemed to be the Porsche Cayman of the wone world: too middle ground and too wanting to please everybody. It simply didn't work for me. I couldn't drink it with a prime rib or a steak because it was often overwhelmed by the meat, couldn't have it with a burger because it felt too rich for ground beef, didn't work with fish or chicken because it in turn overpowered those, don't even think about mixing it with traditional cuisines from Southeast Asia and the Subcontinent.

    Incredibly enough it was perfect with, of all things, my homemade pork adobo...
    FRIENDS LANG KAMI


 
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