.and you never drink it as a mixer... between two shots, a sip of a chaser to, ready the palette for two more shots, and a sip of yet another chaser.
i've said this before, and i'll say it again...
Westerners don't know
how to drink ***** properly...
not a ******* clue...
listen... ***** isn't whiskey...
or cognac... you seriously can't
drink ***** at room temperature...
every time i ordered a *****
shot at a nightclub...
am i drinking puke, or something?
you only drink *****
when it has the consistency akin
to gomme syrup...
that thickly seemingly sickly
sweet look to it...
you need to shove it into
a refrigerator for at least 2 hours
before drinking it...
the cold takes the edge away,
that regurgitation bite to it...
plus... alcohol...
a lower boiling point...
means that... a lower freezing point...
roughly +/-30°C...
but who will listen...
Westerners don't know how
to drink *****
can you blame them?
i can't.
Nov 18, 2018
Nov 18, 2018 at 7:34 PM UTC
.and you never drink it as a mixer... between two shots, a sip of a chaser to, ready the palette for two more shots, and a sip of yet another chaser.
i've said this before, and i'll say it again...
Westerners don't know
how to drink ***** properly...
not a ******* clue...
listen... ***** isn't whiskey...
or cognac... you seriously can't
drink ***** at room temperature...
every time i ordered a *****
shot at a nightclub...
am i drinking puke, or something?
you only drink *****
when it has the consistency akin
to gomme syrup...
that thickly seemingly sickly
sweet look to it...
you need to shove it into
a refrigerator for at least 2 hours
before drinking it...
the cold takes the edge away,
that regurgitation bite to it...
plus... alcohol...
a lower boiling point...
means that... a lower freezing point...
roughly +/-30°C...
but who will listen...
Westerners don't know how
to drink *****
can you blame them?
i can't.