What are you drinking?

[meijlinder]

My friend also brought Malört. Don't try it.


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Don't think I've ever seen Malört outside the Nordic countries. A lot of ppl here make their own. Pick and dry the Malört branches and then stick it in vodka to extract the flavour.
Not a favourite of mine. Prefer other akvavits.

[BlackNomad]

Tried the Crown Royal Northern Harvest Rye. It is good but whisky of the year?
My friend also brought Malört. Don't try it.

Reminded me of the time when I was tending a bar in Siberia.
Once a patron,an old man, came in and asked me to give him somthg special to celebrate his son's homecoming after few years away.
Well, we just received some scotch (don't remember the brand), so I sold him a bottle.
Three days later he came back very frustrated and angry, accusing me of selling him samogon!

[BlackNomad]

Don't think I've ever seen Malört outside the Nordic countries. A lot of ppl here make their own. Pick and dry the Malört branches and then stick it in vodka to extract the flavour.
Not a favourite of mine. Prefer other akvavits.

Well, I had to Google Malört and I watch a TV programme about



Is there any particular reason you people have such extreme culinary habits?

[meijlinder]

Well, I had to Google Malört and I watch a TV programme about



Is there any particular reason you people have such extreme culinary habits?

I wouldn't touch surströmming (the can in the pic) with a ten foot pole. That's way beyond my limit. You can't even open one of those indoors. The smell is all but impossible to get out.

As for the extremes my guess is, it has been out of necessity. Earlier the only way to get food to last during the winter was to salt, cure or ferment. Some of it has just stuck I guess. You will however find extremes in all food cultures to some extent.

[TokyoLunch]

Had my first Salon Champagne yesterday. '96. It was quite good, though the price point makes it a very very rare occurrence....

[geoffbot]

Happy Friday, IWL

[geoffbot]

And another martini on this sunny Wednesday afternoon...

[Henry Krinkle]

The Cubans call it Spanish coffee, but it clearly is not. My wife and I call it Cuban coffee; Cubita coffee, the cheapest coffee liqueur you can find, Legendario and steamed, foamed milk.



Legendario is such tasty "candy".

[geoffbot]

I'll have to try that

[Dan R]

Back to a gin martini. Death's Door gin from Wisconsin and Dolin's dry vermouth from France.

Dan