May
06
2011

Quiz: Are you drunk right now?

—Josey

Are you drunk right now? You might think so, but you might not be. That’s why we’ve created this helpful quiz: Just answer “yes” or “no” to the following questions and put suspicions about your sobriety to bed once and for all.


1. Are you seeing double? Are you seeing double?
….1a) How many fingers am I holding up?

2. Does buying a round of Patrón for the bar sound like a great way to liquidate your checking account?
….2a) Does buying a second round on your Visa sound like a great way to build credit?
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Apr
27
2011

Food For Drunks: Cooking 101

—Christian

Sometimes you are drunk and there is no way to acquire food not made by your own hand. Maybe you left your debit card at the bar and then spent your last dollars plugging the receding window at the peepshow. Or maybe it’s 4:00am and you don’t live in New York, so the closest place that’s open 24-hours would require too sobering a walk to make it worth it. Perhaps you finally made it home where the booze is, so why would you want to leave again? Regardless of the reason, there comes a time in every Enthusiast’s life that they need to cook. More specifically, cook while less than sober.

The first step is to take an honest self-assessment of how drunk you really are. Can you stand without one hand on the counter? Good, let’s reach for the frying pan. No? Maybe get out a bowl and spoon instead. As I’m sure you know, food prep can be a pretty dangerous activity, even while sober, so your choice of meal should take into careful consideration how acute your motor skills are at the time.
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Feb
17
2011

An Enthusiast’s guide to Cognac

—Christian

For the record, I’ve been enjoying Cognac ever since listening a certain Master P song about Hennessey a few too many times in college. It has all the wonderful characteristics of whiskey: strong, rich, delightfully long lasting flavor; a warm, buttery feel in the mouth and belly; lots of badass pop culture references. But Cognac takes it to a different level. The smell of cognac is overpowering and each brand is different. Because it is fermented from wine, there is none of the dryness that grain alcohol tends to take on. And the broadness of flavor is unparalleled by all but the finest of other distillates.

In our ruthless (trembling) pursuit of knowledge, your humble Enthusiasts recently attended the The Barbary Coast Conservancy of the American Cocktail’s Cognac tasting class—in large part because we were sure our $20 admission fee was going to be a great value from a purely liquid standpoint. But little did we know how much more there is to Cognac than we had originally assumed. Here is what the remarkable fellows from Beverage Alcohol Resource (Steve Olson, Andy Seymour and Dale DeGroff) taught us that magical night we spent in the Boothby Center for the Beverage Arts.

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Feb
10
2011

Mixology 101

—Josey

When we saw the name of the class—“Mixology for the Alcohol Enthusiast”—we knew Jeebus herself wanted us to sign up. But admittedly, when we left the unseasonably sunny February afternoon behind and wandered into club Mist, a little worse for wear from Friday happy 12-hours, we were shocked to find other students that were not just us crowded around the bar. Then we realized where we’d mis-assumed—of course!—these drunks had named their blogs the Alcohol Enthusiast, too. Duh. Duh. We’re so dumb.

Once the initial surprise wore off, and we sent enough knowing and not-at-all-creepy winks around the bar at our classmates, it was time to start mixologying, 101-style.

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