What are you drinking at this moment?

Humboldt · Post by **Humboldt** » Sun Mar 16, 2014 3:18 pm

YeOldeStonecat wrote:Bombay Sapphire!

At 10:30 in the morning?

Lefty · Post by **Lefty** » Sun Mar 16, 2014 4:18 pm

Vodka. its a dollar cheaper than the one I normally use but its just as good.

Dan · Post by **Dan** » Sun Mar 16, 2014 4:32 pm

a little bit of Ensenada today

Dan · Post by **Dan** » Fri Jun 27, 2014 5:13 pm

Throwback Thursday on Friday !

well sort of,old style bottles are cool,and yes,I like light lagers.

Post by **YeOldeStonecat** » Fri Jun 27, 2014 5:30 pm

Humboldt · Post by **Humboldt** » Thu Jul 10, 2014 3:00 am

Redwood Curtain Imperial Golden Ale before dinner, Anderson Valley Boont Amber during dinner, couple of MGD as a nightcap

One hell of a dinner too, just enough left over sushi for lunch tomorrow.
Maybe a new roller or a slow night but hands down the best sushi I've ever gotten at this place in over 10 years.

Miso
Veggie Goyura (not spelled right) like Japanese potstickers
House tempura salmon roll
Albacore w/ cream cheese and avocado roll
California roll
Unagi (smoked eel) roll

Extra dish of wasabi.

Dan · Post by **Dan** » Mon Oct 27, 2014 12:53 pm

no bad days

(this was yesterday actually and will be later today!!!!!!!!

)

Dan · Post by **Dan** » Sun May 10, 2015 6:22 pm

Humboldt · Post by **Humboldt** » Mon Nov 02, 2015 7:54 pm

Root

A couple of years ago, a small producer in Pennsylvania developed Root, an attempt to replicate early American root tea using organic ingredients such as birch bark, wintergreen, black tea, sugar cane, citrus peels, baking spices and essence of sassafras.

When Root first launched, it was pitched to the spirits market as a “root beer liqueur.” It ended up getting shelved with lousy flavored vodkas and other sickly-sweet stuff. That was unfortunate, because Root, although it has the genuinely lovely aroma of root beer, is also a bracing 80-proof and has much of the complex bitterness of, well, an Italian amaro.