why would anyone do this?

[Christians4LessGvt]

why would anyone ruin a perfectly good margarita or a perfectly good beer?

I was in a restaurant last weekend and saw a gal order one of these.

i guess you must only use a straw....

but come on really?

[Xavier_Onassis]

You will not know what it tastes like until you try it.

[Christians4LessGvt]

You will not know what it tastes like until you try it.

true....but i've never really liked the taste of beer
Corona is a tolerable beer
but to me it's like....I like tacos and I like ice cream
but I don't want ice cream on my tacos!
some guy told me if it's done right you dont taste the beer until the rita is all gone
but I said "then why mix them?...why not just order a Corona after the margarita?"
plus I like to lick the salt before every sip of margarita....how ya gonna pick that thing up?
and when the rita is half gone your head would hit the top heavy beer bottle when licking the salt
2eachHisOwn

[Xavier_Onassis]

You could simply resort to a salt shaker or other manner of saline delivery. You could also suck on an auxiliary lime.

I was never that fond of tequila. My favorite tequila is Viuda de Romero. It is not imported.

I always preferred Superior to Corona. I haven't seen it in the States.

When I was at NMSU, we used to go the the beer garden at the Cruz Blanca brewery in Cd. Juarez and chow down on enchiladas and scarf down Cruz Blanca, a lager rather like Corona or Superior. Beer there was 2.5 pesos, 20 US cents at the time, but even cheaper by the pitcher.

Cruz Blanca was a local beer, unavailable south of Chihuahua City.

[Christians4LessGvt]

I see no reason to ruin something so tasty....with a stinkin beer
but again 2eachHisOwn




simply the best.......

[Xavier_Onassis]

Tequila is not tasty to me. The only alcoholic things I find "tasty" are Manichewitz and Sherry.

Alcohol is not "tasty" to me. Viuda de Romero is better than any other tequila I have tried. Much less medicinal tasting.

I shudder to thing what a tequila that was NOT "organic" might taste like.

At the Brugal rum distillery in the Dominican Republic, they told us honestly how they made their rum. They put spring water mixed with alcohol, purchased in drums from the US into old Whiskey barrels and aged them for various periods of years. Then they bottled them. There was no fermenting process mentioned. There are two ways to get alcohol: one is to ferment with yeast, which gets maybe 15% alcohol or so  before the alcohol kills the yeast. We could think of alcohol as yeast crap, and of yeast being poisoned by its own crap if we were cynics. Then they distill it to concentrate the alcohol.

The other way is to burn natural gas in a controlled atmosphere, then to remove the impurities. That does not sound particularly organic. But natural gas was also formed by an organic process, wasn't it? You could refine and burn a fart and it would be undeniably organic.

Neither process sounds romantic or even  like some form of artisanry to me: a small organism poisoned by its own poop, or a fermented prehistoric swamp, possibly with a dead dinosaur carefully burned to make alcohol. 

Brugal rum is certainly no worse than anyone else's. I imagine that they all use a similar process.

Beer is refreshing on a hot day, but rather bitter, and rarely tasty to me.

I find that bourbon tastes like silage smells, and Scotch tastes a bit like iodine. I will admit that higher priced booze does taste better: Jack Daniels tastes better than Colonel Lee, Blue Goose is better than Popov.

I was not cut out to be an alcoholic.

I will say once more, that it is all a matter of taste.