Log in

No account? Create an account

Previous Entry | Next Entry

It happened on a basfa meeting night clear...

This isn't johnnyeponymous' fault.

This isn't melchar's fault.

This isn't kproche's fault.

It's not even my fault.

Blame it on dave_gallaher.

We need a bar, a strong blender, a video and lighting crew, and some really bad ideas.

See, Dave was relating (I can't remember why) a story of youthful indiscretion, and a daiquiri party that went wrong. They ran out of a lot of necessary daiquiri ingredients (and I mean that in both the "they were low on many ingredients" and the "oy, did they use a lot of daiquiri ingredients" for reasons that will be shortly clear) and decided to improvise.

They invented the Bologna Daiquiri.

Frozen or up, you ask? Frozen, of course, hence the blender.

We talked for a bit about setting up a website for meat cocktails, but that requires too much ongoing support. I suggested we start doing short videos to post on Youtube. I also just set up meatini for "Meatini: The Carnivorous Mixologist."

Of course if you've got a bad idea for a better name (though the community ID will stay meatini) I'm open to suggestions.

We're also open to bad ideas for other meat-based cocktails. The Bologna Colada has already been mentioned.


( 29 comments — Leave a comment )
Jan. 10th, 2007 12:14 am (UTC)
A friend of mine wanted to make bacon infused vodka among other things. He'd love this.
Jan. 10th, 2007 12:23 am (UTC)
If it was hot-smoked bacon, it would probably be safe. Cooked too. I wouldn't do it with a raw cold-smoked bacon or pancetta, though. Well, if I would do it in the first place.

But it might make for a really horrible (but amusing) bacon-and-eggtini. Bacon vodka, splash of vermouth, and a fried quail egg for garnish.
Jan. 10th, 2007 12:27 am (UTC)
fried quail egg

Nah. Frozen Quail Eye - keeps it cold.
Jan. 10th, 2007 05:54 am (UTC)
How about as part of a BLT Bloody Mary variant?
Jan. 10th, 2007 12:23 am (UTC)
fwiw, it was during the discussion of bad movies to watch while drunk - and how to get there.
Jan. 10th, 2007 12:42 am (UTC)
OK, I have been pushing the Thaitini for years- Standard gin martini up with two-or-three drops of fish sauce.

Two small pieces of pickled garlic on a toothpick, strictly optional.

Speaking of which, we had Shiang Shuun recently: Ginseng infused rice whisky.

When we told our Thai friends what we had been drinking, one said: "You are dirnking that?!? Only the most desperate (laborer) would drink that!

Now we know why...
Jan. 10th, 2007 12:51 am (UTC)
I've had Vietnamese ginseng infused brandy. It tastes kind of like iron-ore praline.

The Thaitini isn't meaty enough. It might actually taste good.
Jan. 10th, 2007 01:07 am (UTC)
It does.

I am for the goal of making meatinis that actually do taste good.

Have you tried serving sake (salmon sashimi) in place of the olive in a wasabi infused vodka fishtini?
Jan. 10th, 2007 02:14 am (UTC)
I'd lean towards a small cube of toro (or more likely maguro); it's firmer but would probably be excellent.
Jan. 10th, 2007 12:51 am (UTC)
Well, since Jack Daniels often features prominently in BBQ sauce, I think that an old fashioned, with muddled steak bits drizzled with BBQ might work.
Jan. 10th, 2007 12:55 am (UTC)
Oooh -- how about a Mahi tai? or better yet, a Mahitini? or if you add mint and club soda, would it be a Mahito?

Should we shift this thread over to the new community?
Jan. 10th, 2007 01:08 am (UTC)
Back in the mid '90s, Thrasher Magazine had an article about blender meals. My friend and I laughed and threatened each other that we'd actually make some of these nasty concoctions. One day, he handed me a glass and said "DRINK!" I drunk, then nearly hurled. The beverage du jour...

tostada colada

I have a bar, and a blender, and occasionally really bad judgement. Too bad I'm vegan. :/
Jan. 10th, 2007 01:12 am (UTC)
well, we'll have to add a Durian Daquiri to the menu just for you :-)
Jan. 10th, 2007 03:59 am (UTC)
mmm, durian!

I actually had my first durian on NYE. Veeeery interesting.
Jan. 10th, 2007 01:39 am (UTC)
Well, it would be possible to make a vegan tostada colada...

...but between the lard-free refried beans and the soy cheese (I'm not even going to suggest soy "taco meat") the version with real meat and dairy would probably be more appetizing.
Jan. 10th, 2007 04:00 am (UTC)
I'm curious about your concept of "appetizing" here.
Jan. 10th, 2007 01:12 am (UTC)
I think you'd have to garnish a meatini with a cocktail frank, wouldn't you?
Jan. 10th, 2007 07:49 am (UTC)
No, silly. A pickle.
Jan. 10th, 2007 01:28 am (UTC)
Holy flurking schnit.
Jan. 10th, 2007 01:34 am (UTC)
Jan. 17th, 2007 11:54 pm (UTC)
Yeah. It was much, much too long, though.
Jan. 18th, 2007 12:37 am (UTC)
Oh, it's seriously too long, and the puppetry makes the camerawork look good...

Still: Budget vaginas and a knit uterus troll with a fork.
Jan. 10th, 2007 02:12 am (UTC)
Cocktail franks and cramps, oh my!
Bovil, you weirdo you!! Bacon and egg-tini. Breakfast of champions. Dear GOD in heaven. Have you people nothing better to do than watch bad puppeteering and mix alcohol and flesh drinks?

The real question is what the hell am *I* doing reading about cocktail franktinis and watching puppet animals with cramps and low-budget vaginas?? What does that say about ME!!? Arrgh.

I need a drink... to er... help with the cramps...
Jan. 10th, 2007 02:15 am (UTC)
Re: Cocktail franks and cramps, oh my!
I tell you, it's not my fault! I'm just running with the idea!
Jan. 10th, 2007 06:13 am (UTC)
Re: Cocktail franks and cramps, oh my!
Don't forget the even lower-budget uterus!

Mahito, anyone?
Jan. 10th, 2007 07:03 am (UTC)
I'm not sure I would call it a "youthful indiscretion". More of a "youthful adventure" and learning experience.
Jan. 10th, 2007 07:48 am (UTC)
Hey, what happened to my Bologna Sunrise?
Jan. 10th, 2007 09:06 am (UTC)
Leave it to my other half to start this.

Okay, how about a "Cafe Vienna Saugage" made with Kahlua and Putti pee-pees? Better yet, make it a "Putti Pee-pee" and shake up some Butterscotch Schnapps and Vienna sausages!

Jan. 10th, 2007 08:28 pm (UTC)
I'm thinking ham and dry sherry would go together--sort of a "Tio Patrick Cudahy." And as for the bacon-and eggtini, hpw about using Advocaat or something similar?
( 29 comments — Leave a comment )