As I've stated elsewhere, Angostura bitters tastes exactly like Coca Cola.

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As I've stated elsewhere, Angostura bitters tastes exactly like Coca Cola.

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I think I might join you in having a good old drink this evening.

Happy drinking! But ironically, Tuesday is my usual night off. I go to bed early and get up early for a slap-up breakfast.

I haven't got any alc in the house apart from the Angostura.

Nightjar wrote:

As I've stated elsewhere, Angostura bitters tastes exactly like Coca Cola.

I've only ever used it to coat the inside of a cocktail shaker and pour the excess away. To be honest, I was under the impression that it was poisonous in higher quantities than a quick swill.

I have just had a pint of the cider.

It was vile.

It tasted like they'd made it with cooking apples and apple-flavoured Starbursts.

I don't think I'll be able to drink the other two and a half litres.

I have a PO box address.

I might be able to use it as weedkiller.

All cider tastes like that to me. It's a sliding scale of barely tolerable to risk of diabetes, with a consistent characteristic of p*ss.

Tartness rather than outright sweetness is what I like. And with alcohol, the dryer the better. Cider can seem like a good idea in a beer garden on a hot day. It never fails to disappoint immediately, and leave me wondering who to palm it off on/pour into the grass.

Maybe you need to drink a bottle of something nice, then make a start of the Cyder?

I was watching Withnal and I, and he orders a cider with ice in it,

https://youtu.be/zjt36D2k55g?t=25

:cheers:

A very relatable film. I'm sure we've all had an experience like that in the Penrith Tearooms.

WhatDoesThisButtonDo? wrote:

Maybe you need to drink a bottle of something nice, then make a start of the Cyder?

An excellent suggestion. I've finished off many a substandard bottle by having it when I'm already drunk.

I did that last night.

Usually it's a case of starting with something full-bodied and flavourful like a well-oaked Chardonnay, Pinot Gris, Grüner Veltliner or Viognier before moving on to something more bland.

A relatively cheap Pinot Grigio generally.

I can't drink Sauvignon Blanc any more.

The Call of the Wendigo wrote:

I don't think I'll be able to drink the other two and a half litres.

You could try adding some blackcurrant cordial.

I hope to start growing some grape-vines fairly soon. There's an allotment very close to me where they've been growing and it's taken over much of the outer fence.

I would love to have my own slightly rough around the edges wine, like something you'd pick up on the side of the road from some old babushka along with some watermelons.

cosmictanya wrote:

All cider tastes like that to me. It's a sliding scale of barely tolerable to risk of diabetes, with a consistent characteristic of p*ss.

Tartness rather than outright sweetness is what I like. And with alcohol, the dryer the better. Cider can seem like a good idea in a beer garden on a hot day. It never fails to disappoint immediately, and leave me wondering who to palm it off on/pour into the grass.

*cries in westcountry*

I've just ordered a bockle of this...

I'm trying the Angostura now, cos I spilt a little bit of my vodka & chilled water carrying it up the stairs, and it was only fair to recharge my drink with a drop or two of the new stuff.

It's not bitter at all, it's somewhere in the taste polygon between cola, mixed spice, cloves and Deep Heat. There's something else it reminds me of which I can't quite work out yet.

It pours like Worcester sauce though. And indeed has a fiery aftertaste that isn't a million miles away from it.

Also it sets off my (rarely occurring) asthma a little bit, that's always the sign of a good flavouring.

My whiskey has arrived!

I payed for a standard delivery at £3.95.

I was however offered the express delivery option for £8.95.

It ensured that I'd receive my purchase on Saturday.