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Mixed Bizness: “Hold the Meat, I’m Sipping Blood” Edition
Meat-flavored boozing: it’s not just for bacon lovers anymore. Via Dara Lind and Peter Suderman:
The Alaska Distillery in Wasilla just recently launched its Smoked Salmon Flavored Vodka, about a year after the Seattle-based Black Rock Spirits introduced a bacon-flavored vodka. […] “I think there was some madness and some drunkenness involved, honestly,” said Toby Foster, an Alaska Distillery partner and the one charged with coming up with new flavors with Alaska themes. […] “I was trying to think of something Alaskan. What’s more Alaskan than smoked salmon? It was one of those epiphanies, I suppose,” he said.
Forgive me for steering clear of meat spirits until I can buy a bottle of Sarah Palin’s Alaskan Moose Vodka. I prefer to sip a little blood — sangrita, that is, the best (to the point of being the only) way to drink tequila. Trust me on this. Find one of those restaurant-ketchup-sized squeeze bottles and put into it the following:
1/2 part tomato juice
1/3 part orange juice
juice from one lemon and lime
seven dashes of Tabasco sauce
two dashes of Worcester sauce
Now, pour yourself a tall shot of good tequila and, in a separate shot glass of equal height, a ration of sangrita. Sip a little from the first. Then a little from the second. Vaya con dios.
Published in General
Change the last few lines and it would be perfect:
Now, pour yourself a tall shot of good tequila and, in a separate shot glass of equal height, a ration of sangrita. Drink the first.
“Bartender! Lox on the rocks, dirty. And make it snappy!”
Tequila is an instrument of proletariat angst invented to make rich people eat worms. Tastes like it, too.