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Pre and Post Dinner Drinks - Page 2

post #16 of 28
4/2/09 at 3:38am
Quote:
Originally Posted by Alter View Post
I was kidding. I usually buy my wine by the carton!

You always struck me as good people.
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post #17 of 28
4/2/09 at 7:14am
pre-dinner : steel reserve x2 in red flippy cup, served with appetizer dinner : steel reserve x2 in glass, with light meal post dinner : steel reserve x1 in same red flippy cup, to cleanse the palate and aide in digestion. but for serious, i'm a newcomer to these forums (although it's always an enjoyable, informative, and entertaining read), and i just can't figure out for the life of me what you guys do. like.. what the hell do you do for a living? what do you... do? isn't... pre/post drinks a little overboard pretentious? i honestly can't remember the last time i sat down for a meal, much less planned pre/post meal drinks. and my aforementioned beverage plan is a farce. i don't pour my steel reserve into any cups.
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post #18 of 28
4/2/09 at 9:10am
Thread Starter 
I work in a castle hotel in scotland. Yeah aperitifs etc is probably a little pretentious but serving it to people all day every day has rubbed off on me. Besides I dont mean this as an every day occurence but when going out to a dinner, especially a more formal one. Its the old fashioned leisurely style that appeals to me and they still do this a lot on the continent, or at least when I have been. It seems now that when you go to a restaurant they want you out of there as soon as possible to seat the next customer, like a conveyer belt.
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post #19 of 28
4/2/09 at 10:01am
I enjoy so many different drinks it would be a shame if I always had the same thing before and after dinner. I like trying drinks I've never had.
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post #20 of 28
4/2/09 at 12:04pm
now, bourbon before, armanac after

used to

campari soda before, armanac after
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post #21 of 28
4/2/09 at 8:21pm
Quote:
Originally Posted by Xiaogou View Post
Before dinner= a lot of water + 2 excederin
during dinner= red wine, always
after dinner= always port then cognac

Never a hangover...never

You take a pain reliever before each time you drink? I'd hate to be your liver.
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post #22 of 28
4/3/09 at 11:22am
Pre: Whatever strikes my fancy. Beer is good sometimes. A gin martini or manhattan or old fashioned is good for some places - and yes, some styles of restaurants inspire me to drink something in particular . . .

Steak houses for me demand a martini, manhattan, or old fashioned. Italian restaurants demand a prosecco or white wine.

But you just can't beat a glass of champagne anywhere you are!

Post: I think Fernet Branca is an excellent digestif for just about any meal. I then drink coffee. I love coffee after a meal.
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post #23 of 28
4/4/09 at 1:31am
Quote:
Originally Posted by tdangio View Post
Before: wine/old fashioned/G&T
After: Port

+1

got some Old Genever and Fladgate 20yr
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post #24 of 28
4/4/09 at 10:16am
Quote:
Originally Posted by JohnGalt View Post
I like a Pineau des Charentes for an aperitif. Scotch after dinner.
Excellent, I love Pineau! (and Scotch for that matter).
Quote:
Originally Posted by Douglas View Post
After dinner, I have gotten into Amaro. It's sort of a bitter taste and a few people I have introduced it to really don't get it, but the kind of powerful medicinal taste to it is something I really enjoy. Amaro Nonino is my favorite.
Also awesome, I love the Nonino and Averna is also classic.
Quote:
Originally Posted by graphite View Post
but for serious, i'm a newcomer to these forums (although it's always an enjoyable, informative, and entertaining read), and i just can't figure out for the life of me what you guys do. like.. what the hell do you do for a living? what do you... do? isn't... pre/post drinks a little overboard pretentious? i honestly can't remember the last time i sat down for a meal, much less planned pre/post meal drinks. and my aforementioned beverage plan is a farce. i don't pour my steel reserve into any cups.
What do you mean by "do" -- you mean occupation? I'm an engineer. But pretentious? Oh, it can be when people drink or say they drink something merely or primarily to impress others or assert some sort of dominance. But why should it be so if it's for enjoyment? Food is a huge hobby of mine, and I plan my meals to include the liquid aspect because I consider it equally as important as the food. That's not as common as it was, say a hundred years ago in the U.S., before drinking became something one did primarily to get loosened up or wasted, depending on preference. ~ Huntsman
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post #25 of 28
4/4/09 at 10:24am
Quote:
Originally Posted by Huntsman View Post
What do you mean by "do" -- you mean occupation? I'm an engineer.

But pretentious? Oh, it can be when people drink or say they drink something merely or primarily to impress others or assert some sort of dominance. But why should it be so if it's for enjoyment?

Food is a huge hobby of mine, and I plan my meals to include the liquid aspect because I consider it equally as important as the food. That's not as common as it was, say a hundred years ago in the U.S., before drinking became something one did primarily to get loosened up or wasted, depending on preference.

~ Huntsman

+1 to all that H (well, other than I used to be an engineer, now I just reconcile intercompany transfers).
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post #26 of 28
4/4/09 at 10:38am
Pre: Depending on the meal I'm going to have, Carpano Antico, dry Sherry or a cocktail (usually a Martini, Martinez, Sidecar, Pegu etc). At a restaurant I always insure that they use freshly squeezed juice in their cocktails, otherwise I stick with a Martini.

Post: Depending on mood, Port, Cognac, Armagnac, Calvados or a Single Malt, occasionally Madeira.
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post #27 of 28
4/4/09 at 10:49am
Pre: Campari Soda. Would have a martini but if I'm feeling hungry I'm scared I'll fall over on the way to the restaurant.

Post: Martini if I'm still out in the city, cognac if I'm at home.
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post #28 of 28
4/4/09 at 4:38pm
pre- G&T , white wine or beer. post, for me is the most enjoyable one and it really depends on mood, meal, company, etc etc etc - port, armagnac, fernet branca, cointreau, grand marnier, drambui and at this moment - Amaro Montenegro
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