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19

In (Soviet) Russia it is called Yorsch ("yorsh" means ruffe, a small fish remarkable for its hard and sharp spines). There is a variations of it – "From brown bear to the polar and back". You take a glass of beer, drink a little, fill it up with vodka, drink again, fill up again and keep drinking and filling until the mixture is colorless. After that you ...


9

There are vintage bottles that will set you back that much, but they get their price tag from rarity, not quality. If you're just looking for fancy vodka, you reach diminishing returns pretty quickly. The New York Times noted Smirnoff as the best in a blind tasting, while Playboy's booze columnist had good things to say about Popov, which comes in a plastic ...


8

Generally, when people refer to "moonshine" and they are referring to what can be purchased legally, they are really referring to "white whiskey" (a.k.a. un-aged whiskey), or whiskey that has not been aged in an oak barrel. Most whiskey is fermented from either all-corn, or corn and an other grain (like rye), but there are some boutique type whiskeys that ...


8

Mixing vodka (alcohol mixed with water) to beer (alcohol mixed with water plus some flavouring and other compounds) is perfectly safe. No need to be a daredevil to do it. Beer cocktails also exist but have varying degrees of pleasantness. The "black velvet", stout and sparkling wine (Black Velvet - beer cocktail) I have tried and can confirm that it is not ...


6

It is most definitely okay, but can lead to much higher alcohol content compared to what one might expect. There is actually a commonly made mix in college that I and others had made using a bottle of vodka a couple cans of beer and lemonade concentrate. Was quite good, but dangerous in high quantity. I know of others who would put an ounce or so of flavored ...


4

Beer cocktails, where spirits are added to beer, were a sort of Fad here in the US a couple years ago. Maybe they still are (I'm sort of isolated where I live in that respect). Your question of safe is a bit perplexing. The only unsafe part might be if you give a charged up beer to someone who isn't used to much alcohol and bad consequences result... But ...


4

There is nothing different about the distillation of rum. Just like with whiskey, brandy, vodka, etc. no sugar comes off the still. What does happen a lot in the rum industry is the post distillation addition of rum, as referenced in Eric's answer (the author at Alcademics - Camper English - has done a lot of research on sugar in rums). Sugar can have ...


4

It's incredibly easy to infuse vodka with tea - unscrew the cap, force a teabag through the neck, screw the cap back on, and put it in the freezer until you're happy with it (overnight is fine). Keep the tag outside so it's easy to pull out. Tea vodka is tasty, and also makes a great base for cocktails. You can also infuse it with horseradish, or ginger, or ...


4

I know of two methods: Add some aroma-containing plant-material (herbs, spices, fruit-peel, ...) into a bottle of vodka and let it rest to infuse. Remove when desired taste is achieved. An infusion with bison grass is well known in Poland as Zubrowka. Some examples: lemongrass sage (mix result with lime-juice and sugar) orange-peel juniper (that's kind of ...


3

A few fairly popular (and very different) beer cocktails are: The Boilermaker or Depth Charge The original English version was a mix of draught and brown, but it's more recently been popularised in Australia and the USA as a pint of beer with a shot of spirit (usually whisk[e]y) in it. If the shot is poured in, it's a Boilermaker. If the entire shot glass ...


3

Caviar has a delicate flavor, and it shouldn’t compete with another ingredient, which could overwhelm it which would include either food or drink. Being a non fan of either vodka or champagne, I would like to recommend a dry white wine, which by the way should always be chilled. I would be inclined to suggest a Sauvignon Blanc as an example. Sauvignon ...


3

Your main criterion, especially if you are serving sturgeon caviar, should be something to freshen the palate without leaving a strong aftertaste. A brut champagne goes exceptionally well. If keeping the Russian theme is important and you have a good eastern European shop at hand, you could try to get a Russian or Ukrainian Шампанское. Be aware that many ...


3

This link has decent information on pairing spirits. The problem for giving generalizations becomes differences in palate. Most people don't pair straight spirits with foods as most (self injected word) people reading websites for pairings drink spirits in "cocktail" format. Information from the website includes: RYE Faile recommends pouring rye to ...


3

Here are some beer cocktails: The Bulldog Mexicana The Mexican Bulldog Margarita, simply put, is a margarita joined by a bottle of Corona--in the same glass. Specifically, that glass should be large enough to handle a margarita and a beer. To make this specialty, all that's needed is one ounce of your favorite tequila (if you add an extra splash, we won't ...


3

Yip, all good. As a student we called it "Power [Drink]", where [Drink] is the name of the original drink. :p Anything that is safe to eat/drink can be added to a beer. Whether it will taste good is subjective. Beer and lemonade (shandy) is well known. Beer and fruit juice (radler) is getting popular. There are LOADS of recipes on the web.


3

Mixing vodka with beer is a great mix and has a definite following and is absolutely safe when drinking responsibly. The Urban Dictionary defines this mix as a Vodkabeer. Vodkabeer A delicious mixed drink comprised of beer (usually of the lowest quality) and vodka (always from a plastic handle). The vodka is poured directly into the beer can after ...


2

Hangovers Primary causes are dehydration and toxins built up in your system from the impurities in the alcohol you've been drinking, but in my personal experience and research sugar content can also contribute. Dehydration Alcohol makes people urinate more, which raises the chances of dehydration occurring. Dehydration can give the individual that ...


2

Of course you can add vodka to beer! As long as you're mindful of how much you're drinking and how long it takes to process, you should be fine. The harder part is actually devising a cocktail you'd want to drink. With the popularity of craft beer, a new culture of beer cocktails is growing. Do a quick Google search, and you'll come up with tons of great ...


2

Moonshine is any alcohol that is made illegally. It is usually make in small batches In most cases if you are able to buy 'Moonshine' from a store it is generally not real moonshine I believe that it's called moonshine because it was illegal to make, so it was usually distributed at night time under the moonlight hence the name 'Moonshine'. It was ...


2

Simple Syrups can be a great way to infuse other flavors into your vodka. To add other flavors, you would add them into the simple syrup, mashing as you go along. You have to consider the temperature and amount of fruit to add to get the desired flavor. If you are trying to follow the simple syrup recipe and bring the sugar/water/additives to a boil ASAP, ...


2

They make the exact product you are looking for. Home Distillers can add flavorings to their neutral spirits with these products. Still Spirits I would look around the website as there are many different types of flavorings if you are interested.


2

I don't have any prior knowledge so I Googled the answer. According to this site and this other site, sugar doesn't make it past distillation. However, sugar is often added after distillation in rum.


2

Here are few cocktails that I can recommend and don't require much ingredients: 1) Black Russian - Vodka and coffee liqueur 2) Screwdriver - Vodka and orange juice 3) Greyhound - Vodka and grape juice 4) Vodka Martini - My favorite


1

Certain people can have very individualistic headache triggers. For me it is second hand smoke. There are quite a few references on the internet tying Splenda to migraines so perhaps it so for you, at least in combination with alcohol. In any case, I'd pitch your experiment. Vodka typically has 65 calories per ounce. Sugar is about 111. However, you probably ...


1

I actually use skittles to add flavor to vodka.The process takes a while to complete the process and get all the flavor. I found instructions that seem to be the equivalent to what I do(except I use coffee filters). Separation of the skittles is key in my opinion but whow knows you may come up with a combination that you really love. I personally just buy a ...


1

It would help to know what the purpose of the purchase. gift? collection? own use? In any case Starka, especially the 25 year or 50 year, would probably go for that much. from https://en.wikipedia.org/wiki/Starka "Starka is a traditional dry vodka distilled from rye grain, currently produced only in Poland and Lithuania. Traditionally Starka is made from ...


1

In the UK, I never came across a "beer cocktail", certainly not one spiked with strong spirits (hard liquor in AmE) like vodka or tequila. I'm somewhat surprised (British understatement) that the OP needs to do this to a good glass of beer in order to "make it a good party" [sic]. Doing this is just as likely to ruin the enjoyment of the vodka/tequila and ...


1

If you want to be a traditionalist, it's not really Moonshine unless it was produced illegally, without all the proper taxes and such. Anything you buy in the store could more accurately be called white liquor, grain liquor or corn liquor, depending on the mash stock. A key feature of both legally and illegally produced Moonshine is that it's unaged. It ...


1

Not exactly beer, but a Spiked Apple Cider (like Redd's, Angry Orchard, or Bold Rock) mixed with a shot of Fireball Cinnamon Whiskey is delicious. As an added bonus, neither of the ingredients are particularly potent, as such, most people can have 1 or 2 and not be completely hammered. This drink is sometimes called Angry Balls, Apple Beer Bomb, Double ...


1

Moonshine derives (supposedly) its name from transporting it at night to avoid detection. Moonshine was made a lot in the mountains because of the inaccessibility of where the mountain-folk would hide the Stills and the abundance of fresh mountain springs. They could also make the moonshine high proof to maximize cost/drunk ratio (I know it sounds close ...


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