So what do you drink apart from Whiskey/Scotch?

[CamB]

Looks like the whiskey thread is taking on epic proportions but I have a confession…………….I hate the stuff.

My favorite drink is Gin- My regulation go to brand is Tanqueray with tonic or with Bitter Lemon with Lime. Cannot be beaten during summer. What else do you guys drink?

[M. Montaigne]

Other than scotch and bourbon, probably gin, wine, and beer.

My favorite drink is usually a gin and tonic, followed by an Old Fashioned (made with whiskey or even curaçao). On occasion, a martini, but only with gin and only if the vermouth is exquisite.

And I consider dinner to be incomplete without a good glass of wine. Beer, of course, is for the days when you're out on a boat or out grilling. Charred meat and beer are made for each other.

And my favorite licor is probably Cuarenta y tres, with a few glasses of crushed ice.

[geoffbot]

It would probably be easier to list what I don't drink. No, really. And that would be cider - don't like it.

Otherwise, my favourite/go to...:

Hot drink
Straight black coffee done in my aeropress aeropresscoffee.co.uk

Soft drink
None. Tonic if absolutely necessary.

To accompany red meat
Full bodied red - tempranillo or pinot noir or something. Served in my decanter.

For lunch/to accompany white meat/pasta etc
New Zealand Marlborough sauvignon blanc. It's the only white wine I drink - crisp, zesty, fresh. They're all great.

Long drink
Gin and tonic or vodka and tonic, with a lime wedge. Hendricks G&T with cucumber is sublime. Otherwise I haven't been too picky about what vodka or gin I have really.

Cocktail
Dry gin martini with a twist (not an olive). With the edges of the peel straightened off so they're not jagged, and properly curled.

After dinner
Homemade Irish coffee (usually with whatever scotch I have though). This is a rarity for me but I make a mean one.

Port with cheese, and scotch with everything, but always with dessert.

Pub drink (home too really) a pint of beer - very much prefer ale, though there are good lagers out there. Anything not too light, not too dark.

Shots: tequila, vodka...not jaegermeister.

Edit: how could I forget sparkling wine?! Processor is my favourite - better than cava and champagne in my opinion. Priced in between, though closer to cava of course. I drink lots of this.

And lots of water. Very important to keep you alive, and not too hungover after the above on a Saturday.

[geoffbot]

And I consider dinner to be incomplete without a good glass of wine.

It bloody is! I had a steak for lunch with a client the other day but he wasn't drinking so neither did I; tonic does not compliment a steak!

[CamB]

I don't mind a bit of Cider Geoff!
I drink a lot less beer than I ever used to but I like Heineken, Corona and the Aussie staples such as Carlton Draught and Victoria Bitter.
As I said, cannot get enough of Gin.
I am not a great wine drinker either.

[muddy250]

There are other options?

[CamB]

There are other options?

haha

[muddy250]

OK.

Beer. Bitter, Belgian, cold lager if it gets warm enough to barbeque.

Tea - earl grey, coffee - fresh roasted beans through the espresso machine, ristretto or flat white depending.

Wine - rioja, chianti, St. Emilion if french but only cos I stayed there for two weeks and found out what I like and dislike about french wine at the hands of some very down to earth chateau owners. As M. Montaigne says, no meal is complete without a glass of wine. White wine in emergency situations i.e, no red.

Port I love. I love that it says drink within two weeks of opening on the bottle ... as if ...

Aperitif, scotch or G&T. Don't care how it comes as long as I can taste the gin and it's wet and cold.

Digestif, scotch, large.

[jraul7]

Rum (Bacardi mostly, made here in Puerto Rico... Aged rums are really good).

Red wine - Tempranillo and Pinot Noir.... But most reds from Argentina, Chile or Spain, I like.

A good expresso, black.

Oh, and I won't say no to a beer, a nice dirty martini (vodka) or Tom Collins (gin)

[Der Amf]

Having spent a decade working in a booze shop my answer would be beyond tedious. But I'll say this: Pol Roger champagne is a lot closer to my idea of what champagne should be like than Moet, Veuve and Bolly, and Ruinart Blanc de blanc is closer still (with a heavier price tag)

Geoff, in world of "full bodied reds" Tempranillo and Pinot Noir are pretty feminine...