Wine door

I can't help thinking about what I've been drinking.

I don't think I've gone far on the road of drinking.

besides rubbing better spirits with my uncles and uncles at home, I learned to distinguish between ten and fifteen years of Maotai; I couldn't help myself when I drank from a dear pub; I bought official base liquor to mix out the best mojito and gin fizz; I've ever had, and I started to drink every meal last winter. I drank 30 or 40 bottles in three months.

I'm not the kind of old Youtiao who hangs out in night bars all day, and I don't have any social or official business to accompany me. I just love to drink. Many people drink it, and no one drinks it myself. I'm greedy if I don't drink for three days. There is no special drinking story, but the best thing to talk about is from seven o'clock in the evening to seven o'clock in the morning. Drinking is the same daily thing as eating and drinking tea, and there is no taboo, including the physiological period. Having visited a very knowledgeable goddess before, Yi said, I ran into an alcoholic on the road. This can be called fate.

but recently there is a sister in the financial world, who is a master in the wine field, who is not drunk in private activities with friends, the family banquet toast is also the main force, or the handle on their bank social table, she has repeatedly asked me what to drink and what to buy. I couldn't help thinking about what I had been drinking.

underage, I was yearning after watching "the drinker." if Wang Anyi hadn't had a good drink from Jiannanchun, she wouldn't have written it anyway. The university has an elective course called "Liquor appreciation", which is not registered, and so far it is not possible to distinguish the fragrance and fragrance of Luzhou flavor sauce. It only depends on self-study. Maotai must drink the most, refreshing and sweet, the most delicious in the world, only a little bit of sauce does not dominate the host. Cheap Maotai wine is also drunk. For NT $300 to NT $500 a bottle, Maotai is the king of welcoming guests. It tastes pure and spicy compared to Feitian Maotai. Daily midnight snacks are enough. Drink expensive, too. Maotai, a state banquet launched 13 years, claims to have a 15-year-old quality. After drinking it, it is known to be mellow, and then it stops production and changes its name to a century of brilliance. Officials claim that they will not change the bottle of wine, but there are subtle differences. Besides, the Maotai kilogram suit, which can hardly be seen on the market, tastes so good that it ranks first in liquor in sweetness.

I don't have many impressions of other spirits. After drinking real estate wine that is older than me, the wine is slightly yellow, and one bottle has evaporated to only eight taels. How good is it? All kinds of horses and thousands of golden fur can not be exchanged for old wine. After drinking a red bottle of Xifeng once, it was not bad. They shared a bottle and slept well that night.

the university took the girls' dormitory to drink the waiter, and everyone cried. I stood on the stool and spoke English. I watched them dig out their hearts with emotion, and only those who had not drunk would tell the truth when they were drunk. Later, I saw more in the wine market, and every word of the old drunkard after drinking was even more unbelievable than when he was sober. I dared to say authentic only when I drank a blue bottle waiter or Niu er in Beijing. I sat in my friend's car and galloped in the Third Ring Road in the middle of the night. I was holding the blue bottle and looked at the empty and brightly lit city. I didn't know the smell of wine.

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as for the famous "if our language is whiskey", it has become a beacon for me to stumble on the whisky road and fall and get up again. Coincidentally, he contracted an inextricable bond with a small pub famous for whisky. Where he went, he sat with the manager and the boss, pointing to which bottle to open, never paying for it. They told me that the highland wine had a strong aroma, I said that the high mountain tea was full of flowers and fruits, they said that the wine temperature was low and played around, I said that the valley tea was cool and deep, they said that 20 years of single malt was mellow, I said the old tea tangerine peel and sweet herbs were charming, they said that the peat smoke of Ailai Island was the most lovely, and I said that the taste of carbon baking was the sweetest.

Whisky is the only designated sliced wine I can't let go of so far, from the original double black to a case of small-origin wine smuggled back, half a bottle of spiced wine. I'm not the only one. An old drunkard in foreign trade drank Ballantine's and mixed Jack Danny with me; a girl who came back from studying in Britain drank red with me in the street; a northern girl with a white wine capacity of one and a half jin drank Chivas with me; a knowledgeable and experienced sister drank Teska with me on the beach, too. Not to mention Miss S, who likes to drink but doesn't drink much alcohol, is unconscious when she drinks with me, especially when she and I love snakehead.

Japanese whisky is refreshing, American whiskey is sweet and greasy, Scotch Whisky's malt is heavy, and Ailai peat is a classic. It's hard to drink, and I'm not very infatuated with the smell of gasoline. I just don't drink it and miss it. It's amazing.

when you go to every city, you will always find a bar that focuses on whisky. After all, being able to use whisky as a sign must be more professional than those who only sell beer. One afternoon, at four o'clock, I went to a small pub, which was open as a cafe during the day, and the teacher was having an oil painting class. I wanted cocktails, but the bartender didn't go to work yet. I looked up and saw the green square and the blue side on the bar, so I drank a glass of single. Sure enough, it was delicious.

besides cocktails, there is also a cocktail appreciation for intercollegiate electives. Of course, we didn't get it. The course was held in a small bar called Golden Apple in the university town, and the students were poor. The Golden Apple cocktails cost 25 yuan a cup. My mother, ah, I can't even drink a shot in other places. I can lie down for a hundred yuan if I can't drink a lot of alcohol. I have been there several times, and it is also a disgrace to flirt with my primary school brother who sings when I am happy.

then I went to joy, and every time I talked to the bartenders, I was a serious apprentice. I started with the most classic Bloody Mary, learning B52 almost a hundred times, to various specialties with mustard and tangerine peel, ginger ale warm on rainy days, and Bangkok prison that made me spit green the next day and the famous Ramos Jinfei. I was fucking serious at that time. I forgot all about it the next day. I still had to fumble for the drinks on my own.

but why did you say that I made Jinfei, gin and tonic andHow's the mojito? Good raw materials, the better bar gin at most use Gordon gold, rum is also more common. Buy a better one if you drink by yourself, and it's good to add top-notch Liquor. Bars usually mix 1/4 or 1/3 of gin at most as base wine, but I, gin, and tonic are all one-to-one, and I don't feel bad about it. There's nothing to drink in a cocktail that doesn't smell like wine at all, is it?

and Mojito, because I have an extraordinary obsession with tequila, both golden rum and golden tequila will be put when adjusting Mojito, mint leaves regardless of variety, insist on using green lemon, do not be lazy to replace soda with Sprite with white sugar, so it tastes good. Mixing drinks is not particularly difficult. When I go to a small bar that is not authentic enough, I usually guide the bartender on the side to ensure that I will not bring up a cup of food that is hard to swallow.

Waxberry wine is also excellent as a base wine. After soaking in bayberry wine for two years, there is no hostility at all, and it is sweet and sweet. I drink red wine, and soft girls who can't drink wine will add some soda ice cubes, and so on. I can also happily drink a big glass.

Yellow rice wine is cooking wine because the "drinker" is in awe of it, but he doesn't like it. It tastes like food, forgets the crab, and gets tired of eating everything else. Rice wine is much better. The best rice wine I've ever had is the wine made in my grandfather's hometown, minority wine, nicknamed biangdang, which tastes as good as soup made from sweet wine. I accidentally got drunk to death and couldn't get out of bed for two days.