davyK wrote:Tried a pale sherry over the weekend. A few pre restaurant drinks with friends at my house. I had it instead of white wine.
Tip Pepe. I expected it to be vile but I rather liked it. To be served chilled according to the bottle which I reckon helps it.
It is supposed to go well with olives, parma ham etc. but I was just drinking.
I'm a fan of port and dark sherry but this is a new thing for me.
Anyone else into this?
Lord_Griff wrote:My wife had a 70 year old port at a restaurant. Unbeknownst to her, the glass had 2ml of port and c98ml of sediment. I shan't scare you with what a gulp of that did to her digestive system.
Moot_Geeza wrote:My local really is the best it's ever been. Really trying to concentrate on my typing but thank fuck for auto correct. I've offially stopped ignoring cocktails as a legitimate drink Two for one Thursdays.!
poprock wrote:Juice of 20 limes. One 300ml bottle of agave syrup. One litre bottle of white tequila. Salt your rim. Enjoy.
bad_hair_day wrote:Ah, but what fruits davy? A perfect Margarita has all the limes (with a hint of orange) A perfect Margarita.
Eric wrote:We went to Spain and they wack the bottle in the freezer and mix it 50:50 with lemonade, loads of ice and boom, it was the taste sensation of the summer for me.
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