What are you drinking right now? - Page 747

Japanese Orangina is made by Suntory. It is quite good...less sweet than the European versions I have had in the past.

If I recall correctly the European food regulations banned some acids that are allowed in the US and thus most soft drinks have different ingredients to them than in the US.
Also there is less sugar in it.
No idea how man different European versions there are.
Another deciding factor is the packaging the drinks come in.
PET loses carbonation over time, thus they put a lot more into it than they do to the same stuff bottled in glas.
I generally prefer the later.

Anyone of the US guys ever been to this store?
http://vimeo.com/6368439

I prefer pretty much everything out of glass bottles. IMO soda/water bottled in plastic bottles results in a funny taste.

This summer I threw together the San Pellegrino Aranciata, vodka and Fee Bros. cherry bitters. Not terribly unique, but was delightfully refreshing.

Trying what I call The Next Word. Using orange juice instead of lime in TLW.

Shocktop, Vitamin Water Energy and Sugarfree Redbull. Oh the joys of midterms and college life....

If you use grapefruit or lemon can you call it the Ex Wife's Word? You know, because its bitter?

Velvet Tango Room just re-did its website for those that might be interested.

Havana Club Cuban Barrel Proof.

I'm not a huge rum person (yet), but it was better than I remembered.

Gimlet, with real lime juice, sugar in the raw syrup (which I use for all my simple syrup needs), and a dash of absinthe. The absinthe adds a nice note to the drink, it's recommended. When you make it with quality ingredients rather than roses and add an extra note (bitters work too), the gimlet really transforms into an exceptional drink, IMO. It helps that you can dial in the sweetness to exactly what you want it to be.

Have you tried the schweppes bitter lemon tonic? Seen the ads but haven't gotten myself to trying one

About 6 summers ago I listed the "Akbar," named after my friend's three-legged cat, on cocktails.com. It consists of Havana Club rum (smuggled back from Greece, Mex, wherever), Pellegrino Aranciata (or Limonata, if you prefer), and a squeeze of lime over ice. I learned to cut it with some plain Pellegrino to lower the sugar over time. That drink was crushed by myself and all my friends for a couple of summers, before we got all sophisticated n' shit with Negronis, etc...

.5 oz rich simple
2 oz Maker's Mark
muddled orange rind
eye dropper of VTR bitters

Damn but that hits the spot.

Edit: Damn that went down fast. So simple to make yet so complex and layered to taste.

water, straight from the gallon = )

Begone.