Posts Tagged 'drinking'

Mea Culpa

boom

As several bishops have been known to issue dispensations on carnivorous abstinence when St. Patrick’s Day falls on a Friday during Lent, I feel it is my duty to toss back a pint of the brown stuff in honour of our Irish brethren, though I’ve given to alcohol abstinence these forty days. (not on the Sabbath though–I’m only human!)

EST it is now officially midnight. I crack the can and pour myself a tall glass of the delicious beverage. Good things come to those who wait (the commercial tells us so), so I patiently allow the beer to settle before taking my first sip.

Heavenly. The Irish sure know what they’re doing.

That gets me thinking; they’ve got whisky too! I pour myself a shot. Excellent. Isn’t there a cream based liqueur as well? Sure, Irish Cream! Another shot. This is turning into one hell of a Saint Patrick’s Day!

. . .

Alright, so the above was just a dramatization of how this evening could’ve played out. In truth, I have sampled all three beverages, just not tonight. Having done so, I can assure you that my reaction to their delicate and complex flavours was accurately represented.

Still, one cannot accurately speak of the festivities of this “green before the green movement” holiday without making mention of the one drink that you knew had to be coming: the Irish Car Bomb.

A combination of the three drinks, the ICB – as I will henceforth abbreviate it – is a variation of the old boilermaker “cocktail” (I use quotation marks because a shot with a beer chaser isn’t really a cocktail per se). Wikipedia says a lot of things I will not rehash; I will however say this: I do not like ICBs.

Guinness was the first beer I truly loved. I don’t know if it was the fact that I like to hate things the masses like (light beer) or if my advanced coffee-loving palate could handle the bold flavours and dark undertones of this famed brew. Regardless, until I discovered micro-brewed stouts, this was my favourite.

Whisky, on the other hand, took quite a few years to warm up to. Jameson was the first alcohol I snuck from the parent’s liquor cabinet. It was, however, inherited from their parent’s liquor cabinet, and not in the freshest state. It wasn’t until Kelly introduced me to Bushmill’s that I realized whisky could be drunk without gagging. I’ve since graduated to Scotch, but a fifth of one of the Irish whiskys is always in my stash.

Everyone likes Irish Cream. I think.

However, contrary to what one barista/bartender may write, not everyone likes ICBs. I am one of those people.

Again, I’m not exactly sure what it is. Maybe it is the curdling of the Irish Cream in the concoction. Maybe it is the fact that you have to chug it, something I loathe doing. Maybe it is the bastardisation of three very delicious single alcoholic beverages. Or it could be, again, the fact that so many people like them and that so many of them are douches. Sorry kids; Dude-bros, Kerplowskis, New Haircut Kids, less than squiriferous chaps, whatever they’re called now, they’ll never cease to enjoy their light beer and ICBs.

For the sake of research, I made an ICB just before writing this. It was an unpleasant experience. I can handle shots, despite their sole purpose being to get you as drunk as possible as quick as possible. But ICBs seem to take that to another level of ridiculous. Plus the fact that if I want to order a pint on March 18, it is almost guaranteed the Guinness is gone.

Still, I raise the remains of my pint to you. (you didn’t think I’d use the whole thing on that bloody car bomb, did you?)

Happy Saint Patrick’s Day!

Sláinte!

As of Late

Someone once told me, and it was likely a professor, that you should never apologize for your work before you present it to your audience. Bearing that in mind, I apologize not for the work in question, but rather for the [Live]Journalistic nature of it. If you hadn’t noticed, I haven’t written anything in a while. This is my excuse piece.

I’ve been busy. Quite busy, in fact. Two jobs have never posed such a time suck as they have this past week or so. (satellite television, too, is quite the time suck, but that will come later) There was a time when I had 20 hours a week at both SVSU and Crumbs as well as taking 12 or so credits. Furthermore, two summers ago I pulled 40 hours a week at SVSU and 20 or so at Crumbs. So I can’t really say I cannot handle having a lot on my plate. I don’t know what happened this time.

Actually, I know what happened, I just don’t know why it affected me so on this occasion. What happened was an instance of the old adage: “When it rains, it pours.” Truly, this is something that happens far too frequently in life, making this barrage of stressful occurrences even more so. Be it having three prospective dates when you are in a committed relationship, or two jobs wanting forty hours from you in the same calendar week. Obviously, the latter is along the lines of what i had to deal with.

Between my two jobs–barista/shift supervisor at Crumbs Gourmet Cookie Café and design/marketing intern at Wolverine Bank–not a whole lot is usually demanded of me in terms of my time. A good forty hours a week is actually hard to come by even combined. However, when the bank has several new product lines and three home shows that they need them rolled out before, it can be expected that half the staff of Crumbs (mostly college students) will be going on spring break–that’s a variant of Murphy’s Law, no? This situation demands 40+ hours of time from those at Crumbs not taking a spring break (read: “Me”) and a good twenty hours from the bank (up from my usual five).

Throw the sporadic social bouts with friends, the occasional dogsitting in Hemlock (a 30 minute drive from work) and my need for sleep to function and we’re left with little time for blogging.

I have, however, partaken in a few enjoyable yet brief side projects. They both involve liquor.

First, a few friends and I went to TGI Friday’s and enjoyed our first mojito, Friday’s “Ultimate Mojito.” It was heavenly. We decided to try to make our own, a rather futile affair indeed. I was not discouraged, though, and, taking my previous experience with infused liquors (jalapeño vodka and mint bourbon) to mind, I soaked the remained of our fresh mint in the rum.

The mint turned what was originally white rum into this colour

The mint turned what was originally white rum into this colour

It didn’t really improve our mojitos (we still need practice, and maybe to measure ingredients next time) but it was fun and made some tasty rum.

I mentioned the dogsitting I occasionally take on. I watch the dog and the house, this time it was from Friday until Monday. Their wifi and cell towers in the rural neighborhood are non-existent so I am forced to watch Satellite television day and night. I don’t complain. Still, that is SUCH a time suck. With so many channels, I may not be watching something I love, but damn it I’m loving the options I’ve got. Still, this visit to their house left me with a little more motivation: friends might actually make the drive out to the boondocks to visit! I must be a good host. So, I did what any other good host with a little time on his hands would do: Infused Vodka. this time, I used a commonly known recipe that Trent sent me and made Skittles Vodka.

Separated the Skittles, then Infused the Vodka. Taste the Rainbow..

Separated the Skittles, then Infused the Vodka. Taste the Rainbow..

It was easy, and it turned out delicious. Next time, I think I will either make a fifth of each colour or try some other candy. Somewhere I read Smarties work…

The long and short of it is, that’s what I’ve been up to, and I hope I wasn’t missed was missed. I like being liked.

Should Gender Equality Extend to Drinking?

Should Gender Equality Extend to Drinking? — New York Magazine.

Kind of interesting look at drinking and how it relates to gender equality. Also give an interesting perspective on the American culture of drinking as well. I wish I could write like this.




Hello; my name is Nicolaus E. Witchger. I am a graphic designer from Saginaw, MI best known for wearing bow ties and drinking single-malt scotch, dark beer, and espresso.

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