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I had a very enjoyable White Russian last night, and it inspired me to post this:

Dude : Another Caucasian, Gary.

Gary : Right, Dude.

Dude : Friends like these, huh Gary.

Gary : That's right, Dude.

the Stranger : D'ya have a good sarsaparilla?

Gary : Sioux City Sarsaparilla.

the Stranger : That's a good one. How ya doin' there, Dude?

Dude : Ahh, not so good, man.

the Stranger : One a those days, huh. Well, a wiser fella than m'self once said, sometimes you eat the bar and sometimes the bar, wal, he eats you.

Dude : Uh-huh. That some kind of Eastern thing?

the Stranger : Far from it.

Dude : Mm.

the Stranger : Much obliged. I like your style, Dude.

Dude : Well I dig your style too, man. Got a whole cowboy thing goin'.

the Stranger : Thankie. . . Just one thing, Dude. D'ya have to use s'many cuss words?

Dude : The f*ck are you talking about?

the Stranger : Okay, have it your way. Take it easy, Dude.

Dude : Yeah. Thanks man.
Originally posted by mneeley490:
Friday night:

Oola Waitsburg Bourbon both 80 proof, and 116 proof
Ghost Owl Whiskey
Woodinville Whiskey Bourbon
Dry Fly Wheat Whiskey
Dry Fly Triticale Whiskey
JP Trodden Bourbon 4 yr.
Masterson's Rye 10 yr.

Of these, the Masterson's was the best, IMO.

Speaking of new American and local distilled spirits, the founders of Westland Distillery were pouring at Esquin last Saturday.
They have an interesting approach to the dilemma of the need for long barrel aging.
They base their whiskey on malted barley to get the complexity of Scotch, but age for only two years in new toasted American oak. While I'm not fond of the vanilla notes, the grain did come through in an attractive way, and the oak smoothed the attack. Worth trying for NW locals.
Pappy Van Winkle just started delivering their bourbons in the past week or two. The Southern Art and Bourbon bar in Buckhead was pouring the 10, 12, 15, and 20 year last night. IMO the 20 year old is the best bourbon they sell.

Also had a chance to taste the following as well:

Willet Pot Still
Rowan's Mill
Noah's Mill
Sazerac 18-by far the best rye I have ever tasted
And a special treat of George T. Stagg. Hard to believe a 123 proof whiskey can be that smooth.
Originally posted by Armani Widowmaker:
Originally posted by Rothko:
Ketel One martini, with extra olives.

I know this is an oft-debated topic. But, for me, martinis need olives. The briny punch with the fragrant gin (or ice cold vodka) really makes the drink special.

No knock on twist fans. I'm just not one of them.

I agree with one exception, my favorite gin Hendricks doesn't work well with olives IMO
Went to a local whiskey bar called Canon last night. As my friends and I were sampling (I had a Bainbridge Island Battlefield whiskey), we ordered a marrow plate. After we had scooped out the marrow from the bones, the bartender placed 2 shots in front of us. We were then expected to a "bone luge". Apparently, this is a thing. We, being tragically unhip, had never heard of it. It was a very odd experience, and taste sensation.

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