NationStates

Dakini wrote:

Risottia wrote:
Single malt... in the freezer?
BLASPHEMY!

Not as blasphemous as the fridge. At least the freezer is a sensible place for hard liquors in general (except the delicious ones like single malt).

I feel like I need to take up drinking just so I can understand half the conversations around here...

Kobeanare wrote:

Dakini wrote:Not as blasphemous as the fridge. At least the freezer is a sensible place for hard liquors in general (except the delicious ones like single malt).

I feel like I need to take up drinking just so I can understand half the conversations around here...

Drinking is a good hobby.

Reploid Productions wrote:Perhaps the talk of beverages could go to its own thread?

...but then I can't brag about the absinthe I'll be having for New Years...

Dakini wrote:

Risottia wrote:
Single malt... in the freezer?
BLASPHEMY!

Not as blasphemous as the fridge. At least the freezer is a sensible place for hard liquors in general (except the delicious ones like single malt).

I'm not sure that turning it whisky into ice and then melting it again woulnd't ruin its properties.

Risottia wrote:

Dakini wrote:Not as blasphemous as the fridge. At least the freezer is a sensible place for hard liquors in general (except the delicious ones like single malt).

I'm not sure that turning it whisky into ice and then melting it again woulnd't ruin its properties.

It's 40% alcohol, it doesn't turn to ice in the freezer since alcohol has a lower freezing point.

Dakini wrote:

Risottia wrote:I'm not sure that turning it whisky into ice and then melting it again woulnd't ruin its properties.

It's 40% alcohol, it doesn't turn to ice in the freezer since alcohol has a lower freezing point.

Hmm, but lower temperatures affect solubility. If the freezer is very good, a type of distillation might occur where ice precipitates out of the solution, leaving a more concentrated liquid.

Dakini wrote:

Risottia wrote:I'm not sure that turning it whisky into ice and then melting it again woulnd't ruin its properties.

It's 40% alcohol, it doesn't turn to ice in the freezer since alcohol has a lower freezing point.

I was about to say "let's experiment", but my love for science doesn't go up to the point of risking a single malt.

Risottia wrote:

Dakini wrote:It's 40% alcohol, it doesn't turn to ice in the freezer since alcohol has a lower freezing point.

I was about to say "let's experiment", but my love for science doesn't go up to the point of risking a single malt.

Pick anything with the same proof. It works, I've done it before. It all tastes the same going into the freezer as it does coming out.

Also, if you freeze Ouzo, you get some nice snow flakes in the bottle since some of it precipitates out (still tastes the same).

Central Slavia wrote:

Dakini wrote:It's 40% alcohol, it doesn't turn to ice in the freezer since alcohol has a lower freezing point.

Hmm, but lower temperatures affect solubility. If the freezer is very good, a type of distillation might occur where ice precipitates out of the solution, leaving a more concentrated liquid.

Not really. The only alcohol where funny things happen is Ouzo (at least from what I've observed), the rest don't get ice crystals.

Oh, and by alcohol here, I mean hard liquor, do not leave beer in the freezer unless you like beer slushies and exploded bottles.

Dakini wrote:

Reploid Productions wrote:Perhaps the talk of beverages could go to its own thread?

...but then I can't brag about the absinthe I'll be having for New Years...

Jealousy glands engorged!

Ifreann wrote:

Dakini wrote:...but then I can't brag about the absinthe I'll be having for New Years...

Jealousy glands engorged!

It might actually be real absinthe too... we're not sure (most of the label is in Japanese), but it's old so it might be before the wormwood ban. As long as it doesn't get confiscated during the trip, it will be awesome though.

Fionnuala_Saoirse wrote:

The Blaatschapen wrote:
I might tactically switch my vote to help you get in. What can you offer me (Fionnuala is taking one shot per nomination -> I just might have to switch away because that is seriously unhealthy)

I'll promise not to drink pussy spirits if you switch.

Great, with the thread move this is getting hard to reply to. Umm, I'll switch I guess. But I'll wait a few hours now so that I can tactically vote a bit later

Even worse, it now looks like I've gong into a 150-page thread about drinking to say that I don't understand any of it. Which would be stupid.

Gin and tonic, in quantity order.

The Blaatschapen wrote:

Fionnuala_Saoirse wrote:
I'll promise not to drink pussy spirits if you switch.

Great, with the thread move this is getting hard to reply to. Umm, I'll switch I guess. But I'll wait a few hours now so that I can tactically vote a bit later

The deal only sticks if the vote moves to Nadkor because late entry is being an unfair hindrance.

On Christmas, I discovered by happy accident that Godiva chocolate liqueur goes quite well in Pepsi Throwback. Might sound weird, but it was actually quite tasty!

i just discovered that Jack Daniels, Sierra Tequila and Raspberry Grenadine does not work on any level as a tasty alcoholic drink.
On a lighter note, just discovered Guinness for the first time

Dakini wrote:

Ifreann wrote:Jealousy glands engorged!

It might actually be real absinthe too... we're not sure (most of the label is in Japanese), but it's old so it might be before the wormwood ban. As long as it doesn't get confiscated during the trip, it will be awesome though.

You only get real Absinthe in small villages in Poland and The Czech Republic these days. You have to have Thujone in it, in the EU and US there are regulations on how much Thujone you can have in food and drinks.

Today I drank Argus and Grafenwalder, both pilsner beers.

Also I'm a bit surprised that a thread about alcohol has laid dormant for so many months. Should I be more worried about you guys?

The reason why I started to drift away from alcohol, at first, was that I never liked the bitter taste of alcohol in my mouth.

It always sent me reeling and shivering, like I was the Fourth Stooge.

The trick? Keep drinking until the alcohol makes your tongue numb and the bitterness will subside.

It's kind of like a runner's high, except for drinking: once you hit it, you just keep going and going.

Thank you to red wine for helping me make that discovery.