/lounge/ - sushi social

Very haram thread sushi

>>801
haram this, faggu

This is Goldwasser (German for gold water). It's a sweet liqueur produced in Danzig and made of several spices, herbs and gold with a distinctive taste hardly describable. You only need small sips to enjoy the burst of flavour, so it would be a waste to actually /drink/ it, but on a sunny autumn day I barely can imagine a more fitting delicacy for a melancholic glance over the withering leafs.

>>803
They actually add gold into it? Is it for flavor, appearance, or something else, since I can't imagine that that's cheap?

>>805
Yes, it is. The drink is from a time when alchemy was a big thing. Gold was believed to offer positive effects on the human body.

Nowadays I guess they do it for the looks and as a stand-out marketing scheme. It is a really small amount per bottle and one of them is still cheaper than most whiskey.

>>800
I bought Amarula some weeks ago, I'm looking for a drink made with that.
Or maybe I'll drink it on it's own.

>>803
It sounds pretty delicious. Sounds like it worth trying at least once.

>>809
I imagine any recipe that uses a milk/cream based liqueur could use Amarula.

Murphys is tasty.

>>800
Drinking a Corona because it what's in my parents fridge. Would really love some Abita Purple Haze or Murphy's stout or a Moscow mule or Sobieski vodka, but don't wanna drive to the liquor store or encourage myself to drink.

Drinking wine because the hangover is better than beer, and it's harder to destroy myself than with vodka.

Mostly beer and cider, mostly cheap and local. And I add baileys or whiskey in my coffee from time to time, and top ice cream with it.
That's it. Can't stomach wine, it's just spoiled grape juice for me; and can't stotmach unblended 40 abv drinks, they all stink ethanol. Except for this one time someone treated me to a shot of whiskey and it was delicious, a bit sweet and smokey, but not too much, and without this ethanol stink. And I didn't have an opportunity to ask what brand and age it was. And I will never know the name of this happiness juice.
Bollocks.

I often end up just drinking whatever I have left over, meaning mostly hard liquor (bourbon) because it doesn't spoil. I really like white, and to a lesser extent rosé wine. Finally, mixed drinks are really fun to make, but I don't have the tools or bar for it at the moment.

Beer is alright, but I don't get the drunk feeling as quick so it just seems kind of pointless. Dark beer is really good though.

I drink mostly scotch and gin. Currently going through a bottle of Glenmorangie 12 yr.

Was experimenting with a few different types of drinks for the past few months. I only care about getting drunk really. I liked sake like a weeb but for some reason way cheaper beer got me way more drunk way faster. I think it's true what they say about the bubbles, fuck the alcohol content, I wasted my damn money. Recently I discovered this Bud brand, forgot the name I think it was Bud light rita. The can said it had a content around or higher than some other malt-liqeur brands and it tastes decent so it seems to be the best go to choice. Also it's cheaper. I heard of some extremely cheap high alcohol sweet drinks in Japan that could easily be abused by people, perhaps it's the western equivalent?

>>4972
Similar to me I think.

I mostly stick with whisky/whiskey and some rum. Akevitt is nice also, but I mostly drink that during the holidays. These days I'm drinking a bottle of Nikka Coffey Grain whiskey. Rum and some bourbons like the one from Bulleit is nice on days where I want something sweeter.

I drink most of my alcohols neat, not to be some kind of pretentious purist, but I like to keep things simple. I also enjoy the taste of it without mixing anything, so I never really think about making a mixed drink. Adding half a teaspoon of water is sometimes nice tho.

Got drunk on mexican restaurant margaritas and low grade vodka shots tonight. Saw a few friends I haven't seen in a while. Fun night all around.

>>4973
If you just want to get plastered for cheap and nothing else matters, make your own. Water, sugar and yeast gets you some ghetto ass sugar wine that will get you absolutely pulverized for a long time for a couple bucks. It can be surprisingly palatable, but it does need patience as the fermentation takes around a couple weeks and you need to siphon it a few times to get rid of the yeasty nastiness.

>>4983
I just remembered four lokos exist, it will probably kill me though.

We had our first snow of the year last night. When I get home from work today I'm going to mix myself a tall mug of hot toddy using bourbon, honey, and raspberry tea.
>>4972
I've been getting into gin recently, but don't know anyone irl who enjoys it regularly. Do you have any particular bottles you'd recommend?

>>807
Ingesting gold was a sign of wealth.