He's built like a sh*t brickhouse! I mean a sh*t . . . I mean a brick . . . whoops

[sovay]

Out of the contents of derspatchel's drinks cabinet and in honor of Mordecai Heller, I finally made and drank a Bunny Hug.

It didn't put me under the table (and we didn't pour it down the sink, as advised by The Savoy Cocktail Book), but I think it reintroduced Rob to his sinuses. I should probably fudge the proportions next time and use less absinthe, since the whisky and gin mostly serve as backup when equally distributed. It would all have come out of somebody's bathtub originally.

Cardullo's now carries the full range of Fentiman's, shandy and rose lemonade included. I have a bottle of the latter in the refrigerator. I plan to go back for the tonic water.

There are no words to describe Brian Blessed on QI.

Knock wood. This week didn't suck, either.

Comments

[sovay]

Bottled shandy at soft-drink strength is an interesting concept.

All the Fentiman's drinks are very slightly alcoholic, which in the case of most of the soft drinks is more than usual and in the case of the shandy probably less.

[ap-aelfwine.livejournal.com]

All the Fentiman's drinks are very slightly alcoholic, which in the case of most of the soft drinks is more than usual and in the case of the shandy probably less.

I think I'll have to keep an eye out for them--they sound tasty.

This reminds me of one of the things I found slightly odd in Sweden and Norway. Although there seemed to be fairly severe controls on the strength of beer,* they also had something called lättöl which was about 2% ABV and seemed to be treated as a soft drink, with shops keeping it in the same cases as cola and mineral water.**

Perhaps it's simply a matter of them assuming their teenage boys are bright enough to realise that trying to get drunk on something like that isn't going to work very well.

*Starköl, which as as I understand it means "strong beer" (I don't think I'm being led astray by Scots...) was something like 3.5 or 4% ABV. I'm not some sort of maniac for high alcohol beer, but that just doesn't seem quite on to me. Of course, the hardcore traditionalist handpump partisan part of me is saying something like "What do you expect from people who brew almost nothing but pale lager?"
All joking aside, it does seem strange to me that they do that when their water is very soft and would be much better for brewing malty brown beers. I'd imagine their breweries must go through a lot of brewing salts.
**I don't know if they would have sold it to children, but it didn't appear as if there was any control on it at all.