Friday, October 16, 2009

The saddest/funniest beer run ever

p.s. It freezes at about the 20 second mark for a bit, but it gets going again. [via FREEwilly]

Posted by Kevin K. on 10/16/09 at 03:40 PM

Categories: BoozeKnee SlappersSkull HampersYouTubidity

Wednesday, September 30, 2009

Upside to the recession

Good news, winos! Now you can pitch that bottle of ripple and roll into the gutter with a fine pinot noir:

The law of supply and demand has reached the world’s vineyards, tipping wine prices in consumers’ favor.

Pali Wine Co., a small California Pinot Noir producer which started out selling wines for $40, $50 and $60 a bottle in 2005, found itself with cases left from its 2006 crush even as it was bottling its 2007 production.

Most of its Pinot Noirs will now be sold for $19 a bottle.

Cheers, sweeties!

Posted by Betty Cracker on 09/30/09 at 10:59 AM

Categories: BoozeYouTubidity

Wednesday, September 02, 2009

Teabagger Moment of Zen

Words fail.

Posted by Tom65 on 09/02/09 at 09:50 AM

Categories: BoozePoliticsHealth CareNuttersPolisnarkSkull HampersYouTubidity

Tuesday, August 04, 2009

Innocents Aboard: An RV Travelogue of Appalachia


Did you know most brake fluids have a dry boiling point of over 400 degrees Fahrenheit? What’s even more amazing is how quickly that temperature can be exceeded if you’re, say, using the brakes to keep a 5-ton camper containing your beloved mother, your only child and yourself from plunging over a 900-foot cliff on one of the Blue Ridge Parkway’s many terrifying, inadequately guard-railed hairpin turns.

read the whole post »

Posted by Betty Cracker on 08/04/09 at 08:54 AM

Categories: BoozeCrittersKnee Slappers

Monday, July 20, 2009

Cocktail Corner: Not a Boxcar


It would be appropriate to illustrate a boxcar cocktail recipe with a picture of one of my boxer pups. However, I detest boxcars. So this thirsty pup ordered a far superior drink: a tangerine-vodka collins:

4 parts vodka
2 parts tangerine juice
1 part simple syrup

Pour into ice-filled glasses (about 3/4 an inch from the rim) and top with club soda. Stir and serve to a grateful public.

Posted by Betty Cracker on 07/20/09 at 09:12 PM

Categories: BoozeCritters

Friday, July 03, 2009

Cocktail Corner: Rum Runner


Oh, there’s a crappy concentrate product you could buy—just add Bacardi rum!—from Barcardi. But better to make your own. This is the closest recipe I’ve found to Captain Tony’s Saloon in Key West, which is my benchmark for the Platonic Ideal of rum runners. If you know of a better one, please share it in comments:


(serves several regular folks or one extremely drunk person)

• 9 oz dark rum (I use Appleton)
• 4.5 oz blackberry brandy
• 4.5 oz banana liqueur
• Healthy splash of Grenadine
• 9 oz. orange juice
• 9 oz. pineapple juice

Regarding the hurricane glass: The company I worked for during Florida’s hurricane summer of 2004 gave all employees a commemorative glass. I still see my neighbor’s roof flying off and remember the sensation of making coffee on the grill every time I see it. Good times!

Anyhoo, enjoy your rum runners, and remember to leave all your most salacious Governor Palin rumors in comments. Happy 4th!

Posted by Betty Cracker on 07/03/09 at 08:37 PM

Categories: Booze

Saturday, June 13, 2009



Not since El Morocco tore up its striped banquettes has café society seen such a gathering of bright lights. The rout that was Roastacon 2009 will be as long remembered as the shrapnel embedded in the historic walls of the adjacent townhouse, whose owners, while initially stand-offish, did have to break down and agree that Kevin K’s recipe for Fish House Punch certainly has a kick. That the festivities began on the sixth hour of the sixth day of the sixth month was entirely unrelated to the subsequent deviltry. Entirely.

read the whole post »

Posted by Mrs. Polly on 06/13/09 at 04:18 PM

Wednesday, May 27, 2009

Pour Me a Nice Frosty Moog of Schaefer Beer

[hat tip Matt C.]

Posted by Kevin K. on 05/27/09 at 08:50 PM

Categories: BoozeMusicMusic VideosTelevisionYouTubidity

Saturday, May 23, 2009

Cocktail Corner: Whiskey Sour


This is your grandfather’s whiskey sour. Unless your grandfather, like my maternal grandfather, was a tee-totaling Baptist minister. If so, not to worry.

In much the same way Mormons search genealogical records and posthumously baptize deceased relatives, I unearth classic cocktail recipes and sample all the great 40s and 50s drinks my grandfather foolishly left unordered. He used to travel regularly to Cuba (back before Castro took over) to pester the Cubans about Jesus.

He took my prim, temperance-minded grandmother along, so we’re pretty sure he never made it to the Copa. However, in researching booze of that era, I discovered mojitos long before they became fashionable enough to become a chewing gum flavor.

I think whiskey sours are poised for a similar comeback. I’ve long enjoyed them and have taken some ribbing on that account since they’re considered “old fashioned.” But the classics never truly go out of style. This month’s edition of Gourmet magazine featured a whiskey sour recipe, so I guess they’re back.

There are about a gazillion whiskey sour recipes, but here’s the one I favor. This makes a shaker-full, so be sure to invite a friend to share. Or arrange transportation!

• 6 ounces of whiskey (I use Knob Creek)
• 3 ounces of simple syrup (equal parts sugar and water mixed)
• Juice of 2 lemons
• Club soda
• Slice of orange
• Maraschino cherries

Pour whiskey, syrup and lemon juice into a shaker. Fill with ice and shake. Dispense into short glass filled with crushed ice, leaving about three-quarters of an inch to the rim. Add orange slice and a cherry or two. Top with club soda. Stir and serve to a grateful public.

Posted by Betty Cracker on 05/23/09 at 10:18 PM

Categories: Booze

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