I like the Kraken, and not just for the awesome packaging: [link]

HAHA!

"One of the few recorded Kraken ink attacks occurred in the Caribbean Islands during *history*...."

As in, "release the"?

Vodka, too, if anyone has a particular favorite

Crazy Polish Roommate turned me on to Luksusowa is reasonably priced as potato vodka was at the time (and to some extent still is) a bit of a mystery 'round these grain-based-spirit parts. It tastes lovely straight but is unknown and inexpensive enough that if you mix it no one will swoon or call you a philistine.

Actually, I don't think I ever said there was no such thing as cred; my feeling was just that one can't assume knowledge (or lack thereof) of quality based on one expression of liking something of inferior quality.

That's pretty much it. And I'll toss in, "you can't declare something doesn't taste good since tasting is purely in the experience of the beholder. You can argue "fine" or "good" quality but not taste.

* I believe there are bourbon purists who believe in sipping only. Give me a bourbon and ginger beer any day, and I reserve the right to put good bourbon in it.

I once ordered a nice bourbon with one rock at Cipriani and the bartender nodded and said "disperses the boquet". Even among yer experts you get varrying opinion. I ordered it because I like the slight chill. Maybe I do like his asserted increased scent when I sip - that's the reason it was an interesting conversation with an expert.

Not Hec, but I do reserve the right to be horrified by anyone using top shelf vodka in a caramel appletini. (Or top shelf gin, but most foofy sugar bomb 'tinis are made with vodka because they are basically drinks for people who don't like the taste of alcohol.)

And I reserve the right to find this a bit Majory. Maybe they like this taste better than alcohol, or at this moment or in this context. Maybe the bartender from Cipriani just went off his sshift that he got through by fantasizing about spring break in Cabo. (And before anyone asserts "that's about nostalgia, not prefering a particular taste" I'm going to assert that removing nostalgia from the enjoyment of food is like removing just one hydrogen atom from a water molecule.)

Going back to quester's question, the dryness of a martini is determined by the ratio of vermouth to gin. The less vermouth then the more dry the martini is. Martinis got progressively more dry over the second half of the 20th century until people were barely including the vermouth. There's been a backlash against that approach trying to get back to the original formulation.

There really isn't a "wet" martini, but there is an older variation called a perfect martini which uses sweet vermouth.

I know some experts will roll their eyes at the whole "less vermouth means dry" notion because originally "dry" simply meant you were using the dry vermouth instead of the sweet vermouth.

Look, I'll cheerfully bitch out on the inferior pizza of the rest of the country (except Chicago) and declare it "not pizza" or decry the rapid expansion of bagel toppings. And I'll enjoy it. Part of that enjoyment, however, I'll acknowledge, is having a little bit of fun being a jerk - just like with the Fug Girls.

I'll cheerfully bitch out on the inferior pizza of the rest of the country (except Chicago)

I hope you don't mean deep dish. Because that's casserole not pizza. (Signed, Not a Pizza Snob Exactly...More Like A Firm Idea about Pizzas Opinion Haver)

Just try to think of it as a round Sicilian pie, Lisah, Chicagoans are SCARY.

I still can't get over the pizza I just had in LA. I'd never had decent pizza down there and this one was one of the best I'd ever had. Fantastic thin crust, extremely flavorful, all fresh ingredients. Just perfect.

Just try to think of it as a round Sicilian pie, Lisah, Chicagoans are SCARY.

It's a midwestern pizza casserole! heh

They are scary. But my Chicagoan let me in on the "pizza" secret right away. Evidently it's a city-wide joke on tourists.

I'm sorry, Fay

as for Rum -- I like Whalers dark. It is inexpensive, and sweet tasing -- I am a rum sipper. Only megan has made me mix it

As far as Scotch -- that cause arguemnt in out house. I prefer my scotch smokey and peaty , matt like smooth and slightly sweet. if yo u don't have a major opinion, stick with Dasiy's suggestions.

Gin -- in general I prefer tnagurey, but I don't know a lot.

and I don't drink vodka . I like the taste of most liquors, and vodka doesn't seem to add anything to it

just to add my two cents about what should be in your liquor cabinet

As far as Scotch -- that cause arguemnt in out house. I prefer my scotch smokey and peaty , matt like smooth and slightly sweet. if yo u don't have a major opinion, stick with Dasiy's suggestions.

I'm with you on the smokey scotches, I just can't drink the Islays for more than a glass or 2 before I feel full.

I do tend to talk people who haven't tried it to order one, and then I'll ask to "taste" it.