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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.

Comments

danjite
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...
bovil
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.
danjite
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?
bovil
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.

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