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    •  
      CommentAuthorMontiLee
    • CommentTimeDec 7th 2007
     (213.1)
    Whisky, neat.
    •  
      CommentAuthorSJD
    • CommentTimeDec 7th 2007
     (213.2)
    Yeah I think Whisky is neat too.

    Oh, wait. I get you...;P
    • CommentAuthorhank
    • CommentTimeDec 8th 2007
     (213.3)
    I will admit being piss drunk is not usually my best creative state, but getting there can really produce good stuff. It's all about pruning. It starts stiff and dull, evolves into something I'm happy with and then the last part I need to get an interpreter for.
    •  
      CommentAuthorWill Couper
    • CommentTimeDec 8th 2007 edited
     (213.4)
    @ SJD: badoom-tish!

    I've often wondered why this forum smells like pub...


    Will
    •  
      CommentAuthorFauxhammer
    • CommentTimeDec 8th 2007
     (213.5)
    Dark ale or Jameson's.
  1.  (213.6)
    Does The Fearâ„¢ qualify as a kind of booze?
  2.  (213.7)
    Coffee. Fruit juice cut with water. Tea, typically ginseng. I almost never touch alcohol when I'm writing or creating. Doesn't work for me.

    Single malts (Royal Lochnagar), vodkas (Pushkin), Cointreau, and absinthe (Jade Nouvelle Orleans), not necessarily in that order or combination, when I'm not.
    •  
      CommentAuthorSkiencekid
    • CommentTimeDec 8th 2007
     (213.8)
    Brandy/beer.
  3.  (213.9)
    I inject vodka the into fleshy gap between eyeball and skull. Really wakes you up.
    • CommentAuthortomas
    • CommentTimeDec 8th 2007
     (213.10)
    Something clear and strong that smells like a russian anaesthetic. Rubbing alcohol. Dandelion moonshine. Violet hooch. The distilled teardrops of upset koala bears. Um, just tea usually.
    •  
      CommentAuthorgwferguson
    • CommentTimeDec 8th 2007
     (213.11)
    I used to drink Wild Turkey. Lots of Wild Turkey. Enough to make Metal Machine Music sound really good.
    Now I drink Diet Pepsi.
    Sometimes I fantasize about Kubler Absinthe.
  4.  (213.12)
    "I used to drink Wild Turkey. Lots of Wild Turkey. Enough to make Metal Machine Music sound really good."

    There is that much Wild Turkey in the world?
  5.  (213.13)
    If there's enough brandy to make me think that The Mack is the finest film I've ever seen, there's enough Wild Turkey to improve Metal Machine Music. Though The Mack is a hell of a lot better than MMM.

    And gwferguson, Kubler is the best absinthe I've ever had. Just beautiful. Though I've not yet tried the Jade line, which everyone seems to love.

    Will
  6.  (213.14)
    Whatever beer is in the fridge, and jack & coke.

    I'm really itching to have absinthe for the first time. Thankfully, it's quite legal in Tokyo so I'll be doing that when I get there.
    •  
      CommentAuthorLBA
    • CommentTimeDec 8th 2007
     (213.15)
    Gin works for me
    •  
      CommentAuthorToga
    • CommentTimeDec 8th 2007
     (213.16)
    I started a fire once with Old Granddad - and then drank the rest of the bottle.

    RUM! I love rum. Right now, I'm on a Barbados rum kick.

    Gin & Tonic
    Cosmopolitans
    Whiskey Sours
    Chilled Tequila - I love it right from the freezer
    Jack Daniels, though in moderation
    Hard cider

    As for wine, it's Merlot & Riesling.

    Not much of a beer fan, but I had an Old Speckled Hen the other week and that was lovely.
    • CommentAuthorKunundrum
    • CommentTimeDec 8th 2007
     (213.17)
    I like Johnny Walker Gold scotch whiskey, very good.
    •  
      CommentAuthorIan Mayor
    • CommentTimeDec 8th 2007 edited
     (213.18)
    Martini.

    Chill a glass with ice and water.

    Take six parts gin (six measures normally, though a half dose works), Bombay Saphire's fine, recently got into Blackwoods (but really anything better than the gut rot that is Gordon's). 1 part dry Vermouth, Noilly Prat if you've got it but Martini extra dry works (less interesting but dryer). Pour both into a cocktail shaker, also full of ice, stir provokatively.

    Chuck the ice and water from your now frosty glass and pour in the gin and vermouth. Serve with a twist of lemon if you're feeling fruity or, as I by far prefer, as many olives as I can fit in the glass (cocktail olives, pimento or chilli stuffed works too and make sure brine's involved, some bars actually wash the brine off the olive, which completely misses the point).

    This is what I'll drink as I'm putting something to bed, last page or whatever, and I enjoy the ritual of making it as much as the salty, boozy nector itself.

    I've just sank a couple while watching The Departed, I love everything.
    •  
      CommentAuthorZ
    • CommentTimeDec 8th 2007
     (213.19)
    I'm with Paul & Will on this one: no drinking on the job, at least not as a habit.

    Going through layouts and e-mail, however.. Johnny Walker blue label or a 30yr port are a must.

    -Z
  7.  (213.20)
    Granted, I've only saught the green faerie once, but boy did I feel creative. It feels a lot like an acid body buzz with just a slight "corner of your eye" hallucenogenic affect. You should all try Absinthe at least once, in my humble opinion.

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