/lounge/ - sushi social

Fruit punch, tonic water, lime, and bacardi
Tastes like jolly ranchers or a slushy when cold.
I feel like this. MmmmmmmmmmmmMm? MmMmmmmMmmmmm?.. M? Mmmnmm? Mmm

Don't think this has been mentioned so far, what kinda temp do you like your beer at?
Myself I'm actually kinda partial to room temp beer. IMO chilled beer is most often to dampen off flavours from bad beer. Bad beer tastes rotten room temp, but good beer you just taste more and fuller flavours than if you have it non chilled. Okay beer is just okay, no real difference, apart from it feeling easier on the stomach to not have a bunch of cold liquid in there.

Also tried some budget Loch Lomond. It does the job fine. Sure it doesn't say Loch Lomond up front, but if you read the back label it says it's produced by the Loch Lomond group or whatever, so it's Loch Lomond to me. High Commissioner they call it. Tastes Loch-ish Lomond-ish, but without the peat influence. At 70% of the cost, alright by me.

Speaking of whisky, another query. Have you ever actually seen anybody use a flask?
I got myself one, and the time I did bring it for a special occasion the person that spotted me using it (and got to share during the night) was very appreciative of seeing one in the wild (Not just for free booze reasons). I've never actually seen one apart from that. Feels like it's a relic of the past.

>>23003
Never heard of that before, sounds interesting from what wikipedia describes.
Sadly don't think I could try to make a homemade one, we don't have pineapple ice cream here really, except for… Words become difficult here. Non-dairy popsicle pineapple outside with regular dairy-based vanilla ice cream inside, on a stick. I guess? Google translate seems to think non-dairy and dairy ice cream is the same though we have different words for them. (pic related)

>>22934
>won't dox my own city by naming the brewery
Ahh, good point. Didn't cross my mind. I'd have to do the same to name my favourite wheat beer.
Seems like we don't seem to get any New Belgium Brewing beers imported, though we do seem to have a domestic cheap knock-off of their Fat Tire, named Flat Tire.
As a tip-back though, one of the best american imported beers I've had was Brother Thelonious by North Coast Brewing. Been years since I last had it but seems like it's still being made. Real book reading sipper kind of beer.

>>23006
No need to project man. We're not all how you're feeling inside.

>>23026
I prefer my beer on ice. I don't understand why so many people have an aversion to iced beer. Beer is already mostly water anyways, it's not going to hurt if it gets a little more in it.

Also your picture is commonly known as a "creamsicle" in the US. Orange flavored coating is the most common in the US. There's also the "dreamsicle" if the inside part doesn't have a high enough cream content to legally be called "ice cream".

Whiskey sour and Guinness time, woo! I love getting whiskey sours whenever I go to a new place since every bar does them differently.

Then a Guinness because I didn't feel drunk enough.

Just ordered Karmotrine Dream, the official Va11-Hall-A cocktail guide. I'll post some of the cocktails I make with it when I get the book.

>>21649
alcohol is haram though…

A nice margarita will do it for me.

>>23584
Finally got my copy. Now I'm going to be trying every cocktail in the game in order that they appear. First up, the Piano Man. Technically appears in the tutorial alongside the Sugar Rush, but Gillian mentions this one first. I had to adjust the recipe a bit since I don't have violet liqueur, but I do have violet syrup. So I replaced the simple with violet and added additional tequila to compensate. The recipe also called for water??? I've never just outright added water to a cocktail. So instead I added more cracked ice and shook for longer

The drink is pleasantly sour. The citrus is up front and center, while the florals take a backseat. I can barely taste the alcohol, it tastes more like a jolly rancher flavoured lemonade. Definitely recommend, I could add this to my bar as a staple. Great summertime drink.

My favorite thing lately has been absinthe. I got into it because it felt cool and also because I was playing Umineko at the time, but I ended up really loving the flavor, so I like it as much as whiskey now.

Usually I put an absinthe spoon on top of a glass and put a sugar cube on top, and then pour a shot of absinthe over the cube to get it soaked. Then I light the cube on fire, which looks fun and also seems to make the sugar dissolve slightly easier. Some people say it changes the flavor but I haven't noticed. Then I slowly drizzle two shots of water over the cube to dissolve it, and stir everything together.

Even a $30 bottle of absinthe tastes really good, but I have also tried an $80 bottle before and that was excellent. My go-to $30 bottle is Absente, the $80 one I tried was Lucid, and I want to try Jade brand's 1901 or Espirit Edouard which are also about $80.

>>23843
The spoon method is the "poor man's" absinthe drip, though honestly it's exactly the same as any other method, even better in my opinion. But absinthe prudes need to act like it's inferior to justify the needlessly expensive absinthe fountains they purchased. Burning the cube does change the flavor in two ways, it slightly caramelizes the sugar and reduces the alcohol content by burning it off. So if you want a more mild drip, the burn is great.

Second in the tutorial is the Sugar Rush. I used a died syrup, which made the drink darker than I expected, but I think I got pretty close. It barely felt like a cocktail, it tasted like pure juice. I guess I recommend if you don't like alcohol. Straining pineapple juice is too much work, invest in a cheese cloth.

I joined a whisky (Scotch for you yanks) club last year. We all chip in a bit each month for a few bottles, then split it up into ~100ml tasters. Its been great to try so many so affordable, and it's fun to have people to talk about it with.
My favorite find so far is the Balvenie doublewood 12. Nothing fancy, just a really solid all rounder and fairly common in the pubs and bars around here

wtf

>>23898
>Scotch for you yanks
>favorite (no "u")
?

>>23902
I have brought shame and dishonour on my family. Serves me right for posting from a phone.

>>23834
Please keep posting updates, I've been tempted to get a copy for a while

>>23904
Ask and ye shall receive. Next in the tutorial, Gillian asks you to make a Moonblast. This drink is pretty pink in the game, but the cocktail ended up rather dark violet. Maybe it's just the lighting? Or the fact that I used bottled pomegranate juice… I know, hang me now…

It's good. It's slightly fizzy and reminds me of candy. A bit sour but mostly sweet. The wiki says the following about this drink:

"This drink fulfills many of Sei's preferences, as it is both cold and sweet."

I know it's referring to the game character, but I choose to believe it's talking about our very own Sei. I'll leave that for them to confirm/deny. Overall, great drink, I'll make a few more while I still have fresh squeezed pineapple juice.

Alcohol is bad and you shouldn't drink it.

>>23915
It's alright. Have a beer on me. It will all be okay.

Speaking of, the first drink you actually serve in Va11 is the beer. More specifically, a big beer for a big man. This drink is strange, because it's basically the most expensive way to get a beer. Funny enough, this is the second time I've made a cocktail that is just "what if beer but bougie". The other cocktail I made is better, but this one tastes more like real beer. It's alright, give it a try.

Margherita pizza with margarita is best.

i'm thinking of buying some sake to make karaage but i'll probably just drink the whole bottle if i do.

I think I have an alcoholism problem
>Down 1.5L of junmai sake in two days
>Down 750ml of whiskey in two days
According to studies from months ago I have the ingredients for a fatty liver.
I wonder how early will I wind up dead if I keep at it. Being overweight doesn't help. Why did I developed a taste for it, aaa.

After the big triple-D leaves the bar, you get a particularly nasty customer who orders several 'manly' drinks and asks a lot of intrusive questions. Seems like he might be compensating for something. The first drink he orders is the gut punch. And you sure wish you could give him a gut punch.

This cocktail is pretty similar to a whisky sour, minus the egg, which is great because I'm allergic. I admittedly didn't have oranges on hand since I rarely eat them, so I juiced mandarins. But I think this choice worked well, it reduced the acidity and gently boosted the sweetness. It reminded me of a juicy IPA, probably because I used the hopped whisky I bought for the big beer. Tasted almost exactly like a Voodoo Ranger Juice Force, which I'm a fan of. Big recommend, this drink was great.

>>23943
That is not a normal amount, you do indeed have an alcoholism problem.

>>23946
Well fuck

Getting crossfaded with friends is fun

>>23952
I have only ever heard that word used for music and haircuts.

My friend bartends for us every week he comes over and has us try all these cocktail recipes he has been learning. He's really good at so I'm surprised he never took bartending as a career. He said he wouldn't want a career because it would make the hobby a business. He's just doing it for the love of the game. Last night he gave me a Chicago.

>>23954
Its a US slang term. Basically means getting high and drunk.

>>23956
thanks twin, it makes sense now that you explain it

>>23956
cool friend
whats the best cocktail he's made you all?

i bought tsingtao and pina colada mixer. hope it turns out fine

>>23958
A custom version of a white russian he calls "white girl russian" that uses white chocolate liquor and some other stuff. I'm not a bartender so I wouldn't know how to describe the ingredients but its one of the best drinks I ever had and goes down smoothly. He made the name based off when we were in a bar and some plastered white girl kept asking me for a vape and following me incessantly which we thought was funny and called the event "white girl wasted". My friends and I use that term whenever we are getting drunk and being incredibly stupid.

I went to a bar last night. Had a Negroni. Was good enough to get smashed and talk to a girl through the night. Thought we had a good time and exchanged numbers.
Sadly easy come easy go. She is not interested.

Drinking alcohol and listening to music that makes me want to cry tonight until I black out. World is a fuck.

>>23973
I only passed out for 2 hours. Damn.

Well, it's been some time since my last cocktail. I've been picking up overtime, so I rarely have the time and energy to make something nice, and usually just end up pouring tequila over ice. But I found the want for it tonight.

The Fringe Weaver is a riff on the whisky highball masquerading as a martini. It hides in a martini stem, it covers itself in citrus twists, and freshens up with a slash of vermouth too tiny for most to detect. But make no mistake, at its core, it's whisky and soda. It has a nice apple aftertaste, but it's really just a perfumed highball. The oranges I used were a bit out of date, so the twists sagged a bit instead of peeking up and out of the glass. So my presentation could definitely use some work. But it was a fine drink, and I'd make again if I ever keep any apple juice in my fridge.

Finally had a chance to restock my bar, so I'm back to mixing drinks and changing lives. This time with a Marsblast. Not going to sugarcoat it (though maybe I should have), this drink is dogshit. I think whoever designed this cocktail must have used a highly sweetened orange juice from a bottle, because that's the only way I could imagine this tasting remotely good. I used fresh squeezed juice though, so it was much less sweet. It is just sour and spicy. Oh yeah, and did I mention it hits the back of your throat like you've just been maced? In truth I didn't even finish it, I poured it out and had a jack and coke instead.

Admittedly I am biased, as I don't like spicy drinks. Spicy is for food, not beverage in my opinion. Thankfully there are only a few spicy drinks in this book, but I will try them nonetheless. But I'm definitely looking forward to other drinks in this book that don't taste like a pepperball to the face.

>>24368
Do you have bitters and simple syrups? Seems like that might help rescue a drink that isn't quite right like that in the future. They're fun to boot, simple syrup is really easy to make.

>>24369
>simple syrup is really easy to make.
I'd sure hope so considering the name!

>>24369
I did add orange bitters as per the recipe, and I added a splash of simple since I thought it might help. But after tasting the final product, it really does not taste like it's salvageable.

And now, for the moment we've all been waiting for: enter Dorothy Haze, the internet's problematic daughter (well one of them at least). At this point in the story, we are introduced to Dorothy, a sapient sex robot. Yes, she looks of questionable age. Yes, creeps do hire her to act like their daughter for a day. No, I will not be going any deeper into the many ethical concerns this raises. That's what the game is for dummy, go play it and make your own moral decisions.

Dorothy orders a Piano Woman, a drink that was renamed because the Piano Man should have a Piano Woman, shouldn't he? This drink calls for a dark rum instead of a white or silver rum, which is a decision I found strange until I made the drink. The deep ocean blue was a nice change of pace compared to the electric blue that a lot of blue curacao drinks end up being. The drink is very sour, but I like that about it. It ends up feeling like a hard limeade rather than a kool-aid sweet cocktail. Still rather sweet, but not too much for my tastes. Very nice drink, would absolutely make again. And if you love Dorothy, you should buy her model when it releases.

https://www.goodsmileus.com/products/pop-up-parade-dorothy-haze-another-skin-ver-l-size-60499?

Second drink that our problematic daughter orders is a sunshine cloud. It's a sweet and fluffy desert drink with a hint of bitterness. I'll be honest and say that I think I royally screwed up this drink. For one, I used a cacao liqueur instead of a creme de cacao, which I had to compensate for by adding more syrup. I also used a clear liqueur, so the color of the drink came out as a slightly brown tinge instead of a deep orange brown like it was supposed to be. I also poured a bit heavy handed on the soy milk, so it came out very foamy. I definitely should have used a shorter glass as well for presentation, but this is the only smooth round glass I had. All my whisky tumblers are gem cut.

Overall it's a solid drink though. It feels very festive, though perhaps thats my association with things like chocolate milk or egg nog. Maybe a bit of mint would do well with it, and rename it to "snowy cloud" or something. But then again, that would just make it a crummy knockoff grasshopper. It will have to do though. I'll have to find a place that sells pernod for my next two drinks, which my corner store does not have.

rehab
I hate it here
but I came here because I have been drinking for a year straight
monday I almost got two withdrawal seizures, had to quickly run to the grocery stores grab a couple of cans and yell to the cashier "sorry I'm in a hurry, I'll pay for this in 10 minutes!"
luckily the cashiers - quite obviously - knew me and once I slammed those cans to avoid the imminent heart attack I of course paid for them… really awkward though, but the alternative would've been worse
last summer I did get the seizure for not getting the fix in time
a heart attack hurts like hell and it's not fun waking up in an ambulance with some nurse showing a catheter down your junk
still, I have nothing to do here
I don't even have a phone, no nothing
just a couple of minutes to use the computer
glad I found out there are websites that have online gba emulators which allow online save states

life sucks and then you die huh

Had bought a whisky for rough times that was not at all what I was expecting when I got into it. Had changed labels and stuff but from what I gathered seemed to be the same drink. Used to be called Speyburn Bradan Orach or somethin, relabeled to Bourbon Cask. Doesn't taste at all like how I remembered it. Way more funky.

>>23843
Have you ever had pastis? AFAIK it's what was made when absinth was outlawed. Less wormwood content but similar taste, and these days (at least here) less expensive. Acts the same way diluted with water and all that, turns white instead of translucent with cold water dripped over.

I am a bit disappointed in wine.
A whole bottle gets you almost barely tipsy, and then your bowels are weird the next day. Can't imagine how they'd feel if you drank enough to actually get a buzz going.
It can bring a good meal to new heights sure, but trying to get feeling someways on it sucks.

>>24480
>A whole bottle gets you almost barely tipsy
you might be an alcoholic if…

>>24481
I do catch a buzz of a few beers, how many depends on how strong they are of course. A few pours of whisky gets me going pretty nice too. It's not a tolerance problem. I would say a bottle of wine equates to somewhere about two 5% beers buzz-wise.

>>24482
sounds like you're drinking that koolaid "wine" stuff, maybe try a chardonnay or pinot noir instead

>>24484
Nope, a regular red wine at 13.5% ABV, a blend of shiraz and something else I don't remember. Bought two and had the same experience a week apart. And before you say it, no they're regular 750ml sized bottles not the teeny tiny ones.

>>24485
sorry but the only remaining explanations are confirmation bias or dissembling

Quite a while back I put a vanilla bean pod in some good quality vodka to infuse, left in a dark place. Must've been more than a year at this point. Getting into it now, it's actually quite intriguing. Was thinking of maybe watering it down a bit and adding sugar to make it into some homemade liqueur, but it's already a bit sweet just as it is. Changed the mouthfeel of the vodka to something more akin to whisky as well.

I try to compare it to other liqours I've had, but it's really its own thing. Maybe more vegetal than stuff like whisky or rum? Glad I didn't just use it for baking which was my initial thought when I put it away.