scott wrote:Just got a bottle of this weird Turkish liquor, I'm pretty sure the drink is Raki and the brand is Tekirdag (with a bar over the G, which means the G is not pronounced but rather the vowel preceeding it has a slightly drawn-out sound, go figure).
The weird thing about it (aside from it being flavored like anise) is that the common way to drink it is mixed with a little water. That's not weird, BUT. when you add some water to this clear liquid, it turns white. WTF?!?!
I have no certainty about this, but am assuming that most bars wouldn't have it. But if you see it somewhere, and you like a taste in the neighborhood of Chai/Anise/Licorice, then go for it.
I just had this at a friend's barbecue. Its so great. They pronounce it
rah-kah. You are not going to find this in bars at all, but you can get a bottle at Binny's Beverage Depot. The brands they have there are Efe and Yeni, I believe.
The Manhattan is the cocktail of choice for me. Maker's does fine, Wild Turkey, or Woodford are okay, but anything that's a higher quality than that, the bourbon should be sipped neat. Bulleit is my new favorite Bourbon by far, and its starting to appear in more bars/liquor stores.
When I'm at a casino, my drink is Tom Collins. I don't really know why, it just always has been. I've never had 2 Tom Collins that taste exactly the same. I really think that nobody knows the proper way to make them.
Did anyone else notice that Bell's beer is back in Chicago? (Don't kerble me, I'm just making conversation)
