shudder Fucking red wine… need to buy dark burr.
It’s an acquired taste. You’ll probably learn to like it one day.
Oh and here’s another favorite mixer of mine:
1 Part rope.
1 Part stolen van
10 parts jaegermeister
1 part co-ed.
Throw the co-ed in the van, drive very fast to abandoned warehouse.
[SIZE=7]O_O
[SIZE=2]…
I don’t even wanna know what you did in college.
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I didn’t go.
Oh god…
1 part gin 1 part tonic squirt of lime juice.
I like mixing bourbon with ice. In a glass.
Who the fuck smokes parliament?
Yugoslavian moonshine and bagel bites, FTW.
Fresh French pressed coffee, lots of ice, Kahlua, white rum, cream (none of that 2% bullshit). Better than any Red Bull & vodka.
Indian food and IPAs. Antipasta (sausage, creamy cheeses, good olives, bread & oil) with Ommegang, Duvel, or Chimay. Arrogant Bastard and an arrogant bastard to share it with.
1/2 tomato juice, 1/2 shit beer, tabasco, salt and pepper. Stir.
These are the ingredients of a good life.
What kind of pasta? Go to the lighter end for Sushi. Think Pilsner, or a lager. Give Checkvar a try. A little pricey, but it’s the original Budvar that Budweiser was based on. AB missed badly, though.
What would you recommend for penne and angel hair pasta?
wine.
Something that I don’t hate. Beer wise basically.
Then Stella Artois. The Champagne of beers.
What sauce?
JP, if you like Spanish wines, look for Las Rocas. It’s a Garnacha and runs about $10 a bottle. I’ve always got a few in the cellar.
For angel hair, try a Belgian Tripel. But it really depends on the sauce.
Meaty red sauce -> Belgian Dubbel or Quadrupel. Trois Pistoles? Maudite? American Pales too.
White wine sauce, fish, or cream sauces -> Tripels, or even a fruit beer like Ephemere.
My personally preference is really only to pair the Belgians with stuff like tangy goat cheeses, or any Mezze dishes. You’re totally right that the pairing with pasta depends on the sauce.
With a meaty red sauce, I’d agree with Pale Ales, American or Traditional British style, as well as a Czech Pilsner for its crisp mouthfeel and sharp, palate-cleansing hop bitterness.
With a lighter sauce, especially one with citrus; or if the dish includes grilled starchy veg (zucchinis/courgettes, eggplant, etc…), or chicken, you might enjoy a Belgian White (Wit) beer or a German-style Hefeweizen.
Anything in a 40 oz. bottle.
Whiskey with water.
Vodka with grapefruit juice
Boone’s Farm with Rohypnol
Lastly, you aint shit if not down with the dirty dirty 211!