THE DIGITAL VIKING: EDSBS'S GUIDE TO SPICY LIVING
by Holly Anderson on Jan 22, 2010 3:02 PM EST
60 comments
It’s a long offeseason. The Digital Viking: The EDSBS Guide To Spicy Living is here to help. The four categories are Drink (obvious), Comestibles (Food/Snack), Combustible (Shit what blows up), and Canon (essential films, books, and movies to understand reality as you know it.) A patron saint will be invoked to protect us in our travels. Enjoy.
Patron Saint: Doug Young, powerlifter and the epitome of 70s Big. Young was a mastodon in a singlet who once lifted over 2000 pounds in a deadlift/bench/squat combo with three broken ribs, wore a huge set of sideburns and a mustache while doing it, and drove trains for a living.
He also died after a huge meal out with friends, which is our second most-preferred method of death immediately behind snu-snu. His mission statement was simple: lift shit, drink beer, and own over being owned. For that we salute you, Doug Young, burly Grizzlyman among Pandaboys.
Drink.
HOLLY: FIVE HOUR ENERGY BRAH. (Kidding, but have you ever seen a more lackluster bunch than the sad lumps of humanity populating those a.v.-quality ads?) Onward: PAMA Pomegranate liqueur.
Yes, pomegranate martinis are all the rage in the exurbs these days, but that doesn't mean you need to ruin your cocktail by drizzling thick syrup reductions therein. This delightful vodka-and-tequila-based concoction will add some tart flavor without straying too far across the Girl Drink Rubicon.
Orson: The Vodka and Tonic.
Drunk Popeye: here's your spinach.
Let's get our fundamentals straight before we delve into any of the foofery (see above: Holly, as a woman, has a weakness for the syrupy and fruity, even something as quality as pomegranate syrup.)
We live in an imperfect world filled with imperfect bars and flawed, inattentive bartenders and occasionally watered down beverages of questionable composition and mixeration. A gentleman traveling the sodden, filthy, and desperate streets of this world will be in need of YE OLDE PRIMARY PHYSICK, a beverage one can lean on in any environment that can, even in the clumsiest of hands, be made to some satisfactory level of consumptionality.
The choice for this website is and shall always be THE VODKA AND TONICKE, a drink of such simplicity that even its clumsiest of variants can be tossed down the gullet with confidence. We have had almost every possible variation of the vodka tonic imaginable: Belvedere and homemade tonic made behind the bar by the tender, conscientious hands of a barkeep whose vocation approaches that of a missionary who gets people drunk on the most tangible form of spirits; average Absolut slung into a Solo cup and haphazardly mixed with flat tonic in the waning hours of a tailgate weekend with four cubes of slightly dirty ice; even the most dismal of variations, the rock bottom Mr. Boston's poured into an 8 oz. cup at a shitty college bar and topped with undercarbonated drinkgun tonic and a--YE GODS--wedge of lemon.
We're not saying they're all created equal. No, far from it. Ideally the Vodka would be premium Polish. The tonic doesn't have to be fancy, but fresh and far from flat. The ice, if you're particular, should be globular and frozen solid enough to keep the drink cold without watering it down. The glass should be heavy enough to throw across a room and cause some injury, and should definitely not have just arrived on the bar fresh from a dishwasher and still warm to the touch. There should be a lime, because scurvy never sleeps, sailor.
It's not glamourous, but like squats in a weightlifting regimen it's a course-required classic that can take you through any challenge. We have personally slayed awkward family dinners, weddings, public presentations, career crises, biplane rides, and long nights of our regrets over our failed career as a spy with the trusty vodka tonic. No one glamorizes the trench shovel, either, but that unglamorous piece of steel cut people in half well enough in World War One.
A true doughboy needs the vodka tonic in the trenches or when going over the top. Carrying one is sign you're a soldier on a mission, and not to be trifled with on your way to completing said duty.
Comestible.
ORSON: Korean Short Ribs. BLAH BLAH BLAH AMERICANS BLAH. It is way too easy to complain about how bland Americans tend to be in terms of what they'll eat, especially because this complaint usually comes from non-Americans whose tastes are just as narrow. The complaints aren't really fair, either, since even a committed face-eating carnivore like ourselves admits there are neighborhoods of the animal carcass not fit for culinary tourism. In our case, that's intestines that aren't stuffed with tasty sidemeat and spaces, since tubes aren't food, they're what food goes into or through. (Organs and ligaments, though, are game on in all circumstances.)
You can be urged off the filet-prime rib-strip island of beef consumption, however, without stacking the plate with eyeballs. Short ribs are well worth the experimentation, even if they occasionally require talking to a butcher in advance or going to an Asian market and chewing around slim ovals of rib bone. The French inhale them, but Koreans own the pinnacle of short-rib treatments in kalbi. Go get them at a local Korean joint to get your taste buds attuned to what they're supposed to taste like, and then give them a shot yourself. Be sure to have one or seven beers while making them; like most great cuisines, Korean recipes are tasty yet simple enough to be made while you unfurl sheets of drunkenness in the wind, and taste even better with a firm and entrenched buzz. Any nation with Korea's dedication to beef, beer, and kicks to the head can't be wrong about food.
HOLLY: Through precise scientific research conducted over a number of years, popular science has determined that bacon is the universal food: There's nothing it doesn't go with. Close behind, however, is Old Bay seasoning, which can go on nearly any dish you could possibly prepare, from seafood to burgers to potato chips. Interestingly enough, Old Bay was first developed as a seasoning to put on crab legs in bars to get patrons to buy more beverages, and anything designed to get people to drink more clearly has its head in the right place. At last count, Old Bay was propping up two-thirds of the Maryland economy; some movie theatres in the Chesapeake Bay area actually offer it as a condiment to put on popcorn. God help the bay region if any rogue McDonald's franchisees ever come up with the idea to put it on French fries, as the combination of crispy potato goodness and savory seasoning might result in a HEAD ASPLODE wave of flavor ecstasy strong enough to instantly rapture customers right up to heaven. In a pinch, it also makes a handsome groom's cake accompaniment:
If you've got that pioneer itch (not lice, discovery!) and want to make your own, a naturally subpar but DIY-friendly facsimile is available here.
Combustible.
HOLLY: Controlled Building Demolition Rule #48: If what you're yelling as the charges go off is not "Fire!" but "Timberrrr!", you've done something wrong.
Fortunately, nobody was injured in the apartment building that the doomed flour factory nearly snuggled up with, and the demolished building's spectacular cartwheel earned a 9.9 from the Swiss judge.
ORSON: In video game circles, the grenade launcher in online combat games is often derided as "the n00b tube." In real life, no one gives it shit because it is a goddamn grenade launcher that sometimes likes to blow up gas tankers left in the middle of the desert.
Soldiers Blow Up Tanker With Grenades - Watch more Funny Videos
U-S-A! U-S-A! U-S-A! U-S-A! U-S-A! Our tax dollars at work? You're damn right they are, and we'd pay for that twice over if they'll keep posting it on Youtube, because it is important for the rest of the world that our soldiers enjoy blowing both animate and inanimate things up if it suits them.
Transit.
ORSON: Give me ten grand, an engine with the wheezing oomph of a trolling motor, and a pair of old-school aviation goggles and we will give you:
ORSON SWINDLE BARON OF THE AIR AND ZEPHYRS!
There is no worse idea for a speed freak with disposable cash than taking a glorified hang glider, welding it to a tricycle, and strapping a 50 horsepower motor and propeller to the back and taking off with a possible one-way ticket to oblivion and points beyond. Eric Scott Winston once took an ultralight to 30,150 feet, but he's Australian and therefore has gills and supplemental lungs to rely on at that altitude. Eric Scott Winston also died when the wing of his ultralight folded for no reason whatsoever while buzzing his grandmother's house, so the ultralight gods giveth and taketh. I just ordered two of them, because college funds can be rebuilt but glory is forever.
HOLLY: Just in time for the 2009 holiday season, Lego released an "Atlantis" line of toys chock full of undersea vehicles designed for some heavy-duty undersea exploration. As you can see from the "Seabed Scavenger," they ain't no joke.
The meek among you might ask: Why, Lego? What possible need could the smiling, peace-loving minifigs have for a giant three-wheeled trike riding on studded Bigfoot tires? Why would they need rocket launchers, a giant claw, or an eight-food-wide buzzsaw? Fair questions all, but let's just say that if you were having to protect yourself from a trident-wielding undersea creature with a manta ray for a head, you'd want all that shit too.
Canon.
HOLLY: This will bleed the ears of any 4X4 pussified house "electro" enthusiast, but if you like your breakbeats tweaky and your sound wobbly, the Stanton Warriors' latest promo mix is good for what ails your equilibrium.
Stanton Warriors - Stanton Sessions - Promo Mix December 2009 by breakzlinkz
The sickness kicks in around the 16-minute mark. Mwomp.
ORSON: Police Squad
Available on DVD since 2006, Police Squad won't take up much of your time: there's only eight episodes period, and was cancelled after the airing of just six of them. Its greatness was enough to inspire The Naked Gun films, though, and to provide some of the most brilliant nonsequiturs and inverted trope humor ever.
The epilogue of each episode concluded with a freeze-frame--a live, awkward, and sustained freeze-frame that usually incorporated live elements that refused to stay still. Sometimes a monkey was involved.
You owe it a DVD viewing, if only to see the Zucker brothers and Pat Proft at the peak of their powers, and a reminder that television cancellation is a compliment, not a death sentence.
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Your impassioned case for the VODKA TONIC inspired me to mix one up and begin drinking it. Life is good.
by PeteJayhawk on Jan 22, 2010 3:07 PM EST reply actions
I don’t know about Mickey D’s, but there are a number of local joints where you can get Old Bay on your fries. The classic grease-bombed place to do so here in the District is Ollie’s Trolley. They claim to season their fries with a “blend” of spices, but it’s basically Old Bay and some oregano.
by DevilGrad on Jan 22, 2010 3:09 PM EST reply actions
PAMA is pretty tasty, but don’t ever steer away from drinks made with honest-to-Jeebus real Grenadine.
by Techie on Jan 22, 2010 3:18 PM EST reply actions
Huzzahs all around for the Digital Viking!
Some points: my preference is gin over vodka in the timeless classic. Color me Anglophile.
2 of said g-n-t’s for “girl drink Rubicon.”
by Gen. Stoopnagle on Jan 22, 2010 3:28 PM EST reply actions
We opt for vodka there because while bad vodka is bad, bad gin is an atrocity with a grip handle.
by Orson Swindle on Jan 22, 2010 3:31 PM EST reply actions
see above: Holly, as a woman, has a weakness for the syrupy and fruity, even something as quality as pomegranate syrup.
….did that not read as anti-syrup? Because it is. Anti-syrup.
by Holly on Jan 22, 2010 3:33 PM EST reply actions
Gen. Stoopnagle is right on this one. The G & T is superior, but the V & T will certainly do in a pinch. Either way, you’re getting sauced with class, and preventing malaria too! Both are best enjoyed with luxurious muttonchop sideburns.
by Ancient Chinese Secret on Jan 22, 2010 3:36 PM EST reply actions
Vodka Tonic and Korean food? WHY WAS I NOT CONSULTED AHEAD OF TIME?
by BurritoBrosShits on Jan 22, 2010 3:37 PM EST reply actions
re: Old Bay + fries, they are big in the Philadelphia area and usually called “crab fries”. Hate Philly, but they CAN make some great junk food…
by Charm Offensive on Jan 22, 2010 3:44 PM EST reply actions
your $10K ultralight is nice Orson, but I prefer the $20K ones with instruments and ballistic recovery (parachute)… or at least one with an engine
by BoKno on Jan 22, 2010 3:47 PM EST reply actions
The most awful, stumbling, puking drunk I ever got resulted from too many vodka tonics. I worked with a guy who was a high-functioning alcoholic. Dude would get hammered every night solely on vodka tonics. Being 19 years old and a complete idiot, I took how bright-eyed and bushy-tailed he was at 7am every day to mean he’d discovered a drink that wouldn’t leave you hung over, so I, too, could drink as many as I wanted.
I was very, very wrong.
by The Guys Get Shirts! on Jan 22, 2010 3:51 PM EST reply actions
VnT for me and if I want to simulate gin, I can just garnish with a pine cone.
by mattain on Jan 22, 2010 3:58 PM EST reply actions
A bartender never screws up, ‘bourbon, neat’ (although you may need to explain what ‘neat’ means).
by Herb on Jan 22, 2010 4:00 PM EST reply actions
Well, now I know how to bait the cage-trap should Orson ever owe me any money.
By the way… when did Lego quit having you make stuff out of actual blocks.
by CincySooner on Jan 22, 2010 4:03 PM EST reply actions
As my dad said “gin is for drunks.”
Swindle’s in a declaratory mood lately. First mayonaisse (check out baconaisse.com) now the V&T.
Going to a real bar in a couple hours to have a real Manhattan. Try a god one and it’s liquid joy.
by ohiodawg on Jan 22, 2010 4:08 PM EST reply actions
You had me at “vodka-and-tequilla based”.
/votes for VnT over GnT both in drink and on the field.
by GamecockTony on Jan 22, 2010 4:10 PM EST reply actions
Vodka tonic’s are my go-to on day 2-3 of a heavy drinking binge (mardi gras, mullet toss, thanksgiving, etc etc…) because they are not only delicious and intoxicating, but easy on the stomach as well. Too much beer turns into a game of diminishing returns.
Short rib, in any preparation, is way underrated. If it’s on the menu, it’s usually what I order. Unless you are eating at Craft, it’s one of the cheaper cuts of meat, and one of the most tender and flavorful as well.
by Kecalf Bailey on Jan 22, 2010 4:12 PM EST reply actions
If that music is ostensibly non-pussy, then how exactly do you characterize this personal favorite?
by I'm A Lasagna Hog on Jan 22, 2010 4:14 PM EST reply actions
You can also get Old Bay on your fries at Orioles games. (thats a baseball team)
by BocaHuskyUWowl on Jan 22, 2010 4:35 PM EST reply actions
What you need is a Jimmy Tressel approved hovercraft.
by Sean F on Jan 22, 2010 4:49 PM EST reply actions
Even if you don’t cross too far over the Girl Drink Rubicon, you still end up Girl Drink Drunk.
by softbatch on Jan 22, 2010 4:50 PM EST reply actions
@13:
Nothing gets my goat like ordering bourbon, neat and getting ice in it.
by Awesome Bill from... Damn doesn't rhyme... on Jan 22, 2010 5:09 PM EST reply actions
As the host of an annual steamed crab shindig, I go through pounds of O.B. every year and can thus attest with full confidence that, aside from perhaps watching Steve Addazio call a game or a visit from my mother-in-law, nothing makes one drink more beer than one normally would.
On a somewhat related note, the Chesapeake is a cesspool increasingly void of decent crabs. For the past few years I’ve ordered from Louisiana and although they can be a tad smaller than a Maryland jumbo, they’re SEC crabs and thus vastly superior in quality (and speed) than ACC crabs.
by Jack Fact on Jan 22, 2010 5:24 PM EST reply actions
My first drink of gin was shitty gin and it was awful. My second was bombay (clear), and was delightful. As soon as the second hit my lips, my brain formulated the exact reasoning that Orson just espoused.
Good gin + tonic -> take the g & t
bad gin + tonic -> take the v & t
by Old South on Jan 22, 2010 5:29 PM EST reply actions
The answer is really quite simple: G&T when you’ve got the right gin, V&T when the bottle reads “Barton’s.” Or when it’s 95 degrees in some shit rural burg in Georgia and it’s just too damn sticky to choke down anything other than neutral spirits – but in that case, make mi
ne a V+soda.
by Trapper on Jan 22, 2010 6:07 PM EST reply actions
Drinks = College Coaches Dept:
How ’bout the following:
- Pete Carroll = Dos Equis, ’most interesting man, blah, blah, blah.."
- Notre Dame’s Kelly = Guinness Beer
- Saban = Everclear
- Kiffin = Jack Daniels
- Urban Meyer = Wine Cooler
- Mack Brown = Lone Star Beer
- Les Miles = Absinthe Ducros Fils
- Rick Neuheisel = Shirley Temple
by Stacy Kiebler Luvs Me on Jan 22, 2010 6:54 PM EST reply actions
I plant my flag along side Gen. Snoopeagle. Gin and Tonics Huzzah!
And Holly is right about Old Bay fries. Brilliant. As a reforming Baltimorean, Old Bay is mandatory for most food items. I would rank Crab Chips above all other chips. BBQ chips but better.
by RanchyBalls on Jan 22, 2010 7:02 PM EST reply actions
I refuse to pay for than $16 dollars a bottle for any spirit that, BY LAW, and I quote:
27 C.F.R. § 5.22 The standards of identity.
Title 27 – Alcohol, Tobacco Products and Firearms
§ 5.22 The standards of identity.
Standards of identity for the several classes and types of distilled spirits set forth in this section shall be as follows (see also §5.35, class and type):
(a) Class 1; neutral spirits or alcohol. "Neutral spirits" or "alcohol" are distilled spirits produced from any material at or above 190° proof, and, if bottled, bottled at not less than 80° proof.
(1) "Vodka" is neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste, or color.
by Techie on Jan 22, 2010 7:22 PM EST reply actions
All the fry joints in Camden Yards offer the Old Bay, so that’s a nice place to give it a try.
by Eric on Jan 22, 2010 7:26 PM EST reply actions
I’ll agree to the theory that VnT’s are the safe call, but GnT’s are always the way to go when you know what you are getting.
Though, to be honest, if I’m going to go with the safe call drink it’s usually a rum and coke.
by SC Gator on Jan 22, 2010 7:36 PM EST reply actions
First: I’ve yet to find a package (yeah, I said it) store in Atlanta that carries Violette. Referrals accepted.
Second: I agree with the gin advocates above. I don’t care for vodka (except I will welcome a spicy BM if hung over on a game day morning), but I will respect the vodka aficionado. However, I maintain that the popularity of vodka is the result of there being too many pussies in the world who can’t take gin or otherwise want to eliminate taste from their liquids.
If a server answers my order of a martini or gimlet (Rose’s sweetened lime juice tastes like my childhood) with a request for gin/vodka clarification, I’m too polite to say, “If I’d wanted a vodka martini, I’d have ordered a vodka martini,” but a brief glare will be forthcoming. Of course, in most bars, the martini order is qualified by the brand of gin in the first place, eliminating the opportunity for the vodka faux pas.
by NCT on Jan 22, 2010 8:03 PM EST reply actions
@26:
JoePa = Old Grandad
That’s not even a joke.
by WestPointLion on Jan 22, 2010 8:07 PM EST reply actions
Split the difference in the category and create an EDSBS-approved, 2010-ready tailgate beverage known as The Locksmith.
by CA Dawg on Jan 22, 2010 8:14 PM EST reply actions
Jack Fact – you may be right about the Bay lacking in crabs these days, a lot of the tributaries are still cool though. But shut your mouth anyway for extolling SEC crabs over ACC crabs!
Old Bay on eggs (scrambled, fried, whatever) is also awesome.
by Matty15VBH on Jan 22, 2010 8:49 PM EST reply actions
Orson: V & T = pussy. Be a man and drink the only medicine allowed in the south- bourbon and bourbon.
Drnk it, love it, love it. Ask yourself this before purchasing another girly drink: would the Oregeron approve of my drink?
by Orson's Love Slave on Jan 22, 2010 9:32 PM EST reply actions
@34
There’s a time and a place for everything (a sweltering summer day almost demands a G/V & T or seven), but I have to agree with you. Whiskey-of any variety-is never a bad decision.
by DougoUConnPlaysFootball? on Jan 22, 2010 9:39 PM EST reply actions
@ 26
Robb Akey = Jagermeister (and he buys it by the gallon because he likes how it strips his vocal chords clean)
Bo Pelini = Prairie Fire
Paul Johnson = Cognac
Joker Phillips = Maker’s Mark
[NAME REDACTED] = Old Milwaukee Light
by Go Big Rev on Jan 22, 2010 10:38 PM EST reply actions
You have to be on crack to like that stupid ass techno bullshit.
by Brizzle on Jan 22, 2010 10:42 PM EST reply actions
I’m pretty sure Orgeron’s drink of choice is adrenochrome with a Red Bull chaser. Wait’ll they get a load of those goddamn bats!
by the ex-croominator on Jan 22, 2010 10:59 PM EST reply actions
@ 37
I’m sorry it wasn’t Creed.
by DougoUConnPlaysFootball? on Jan 22, 2010 10:59 PM EST reply actions
#26,
Just my opinion, but I don’t see the Kiffin = Jack correlation.
Kiffin = vinegar and water, sure…
by the ex-croominator on Jan 22, 2010 11:02 PM EST reply actions
Check that…@ 39.
Goddamn prime numbers…
by DougoUConnPlaysFootball? on Jan 22, 2010 11:16 PM EST reply actions
Death by Snu Snu? Isn’t that the same as being hosted by Lacey Earps?
by Alex Hamilton on Jan 23, 2010 12:11 AM EST reply actions
@43
39 as prime number? NumbeROFL.
by DougoUConnPlaysFootball? on Jan 23, 2010 12:30 AM EST reply actions
@26
Jim Tressel = Cabernet Sauvignon – RED wine (of course) with a punt in every bottle
/sheepish for making most obscure ever bottom-of-a-wine-bottle comment….
by W.C. Fields' Nose on Jan 23, 2010 2:02 AM EST reply actions
“I drink medicinally – only when I feel ill, so to speak. I’ve been feeling poorly now for about 40 years.”
by W.C. Fields' Nose on Jan 23, 2010 2:10 AM EST reply actions
“A man should always carry in his pocket a flask of whiskey, in case of snakebite. In another pocket he should always carry a small snake.”
by W.C. Fields' Nose on Jan 23, 2010 2:12 AM EST reply actions
Until you start making your own quinine water, there’s only two names you need to remember: Plymouth and Fentiman’s. You won’t find either at most bars, you won’t find the Fentiman’s hardly anywhere, though you can get it online. Spend the money if you think you’re worth it.
If you can’t get the best tonic around, spice up your drinks at home with spiced ice (back off on the sugar, though). Recipe at http://karanewman.wordpress.com/2009/09/10/drink-recipe-gin-tonic-with-spiced-ice/
by Shpip on Jan 23, 2010 2:34 AM EST reply actions
@46 – WCFields Nose, how about this Jim Tressell-liquor reference,
Tressell -> white wine in a box bought at the supermarket for $2.99,
yes, Tressell as white wine in a box,
bland, but always there for you,
with a modicum of liquority blast,
when needed
by Charlie on Jan 23, 2010 10:30 AM EST reply actions
@ 42, the ex-croominator says: Just my opinion, but I don’t see the Kiffin = Jack correlation.
Kiffin = vinegar and water, sure…
So, are you saying Lane is a doooshebag? Because vinegar and water are
sometimes used in dooshebags for feminine hygene-ty after yeast infections?
Not sure, just guessing, since I’m not all too familiar with ladies’ equipment.
by Charlie on Jan 23, 2010 10:35 AM EST reply actions
@50 Charlie
No way Tressel can be a box wine, as that would leave him without the punt.
As for white or red wine always being either bland or complex, general assumptions are a dangerous proposition. For example: I give you the Michigan game plan as opposed to the Oregon game plan.
by W.C. Fileds' Nose on Jan 23, 2010 12:09 PM EST reply actions
Yeah, I know I’m posting over the freshness date, but let me just muddy the water on the VnT vs GnT debate. Both are good when made with good liquor (and I’ve poured down gallons of each), but for my summertime physicke I prefer a top-grade white rum in place of either. It must be the old Fleet sailor in me.
by SC_Eer on Jan 23, 2010 1:04 PM EST reply actions
Alright, who had 10 days in the O/U pool for Kiffin to commit a violation at USC? (not counting the Orgeron phone call thing)
http://www.wbir.com/news/local/story.aspx?storyid=111540&provider=rss
by Geaux Irish on Jan 24, 2010 12:32 AM EST reply actions
@39
Nice math skillz, homey. And Creed sucks balls, I’m a Sabbath man.
by Brizzle on Jan 24, 2010 2:28 PM EST reply actions
If you’re not on the East Coast, where there are dealers who serve up junk fries with Old Bay all over the place, most any place that prides itself on Belgian-style fries will have Old Bay as a seasoning option, otherwise they might as well be dirty Frenchies.
If I don’t have Old Bay in my kitchen, it’s not complete and I can’t cook.
by Signal to Noise on Jan 24, 2010 5:19 PM EST reply actions
I am having one or seven beers right now, but substituting Vikings / Saints for making kalbi. If anyone wants to bring me some ribs though, that could work too.
by 52-20 on Jan 24, 2010 6:59 PM EST reply actions
As a former bartender, I have to chuckle when anyone says that they distinguish one vodka from another, particularly when mixed with tonic or fruit juice. I once worked with a particularly annoying chef who drank a particularly annoying French vodka (rocks) after work every day. If we were out of said vodka, he whined like the little girl that he was. One day, the bar staff challenged him to choose which of four meticulously prepared vodka-on-the-rocks was his brand. Couldn’t do it. He was then challenged to pick out the vodka-from-a-gallon-plastic-bottle from the same four. Couldn’t do it.
Anecdotal evidence, for sure, and I’m not implying that someone can’t possibly tell the difference, but vodka is pretty much vodka, particularly when mixed. And if it is your second drink, no way, no how can you tell what kind of vodka is involved. People who order call brands are fools and tools. Ask any bartender.
by a.m. on Jan 25, 2010 11:49 AM EST reply actions
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