Used to be (might still be) a brand in Aus called Matthew Lang which made a range of 5 buck a bottle liqueur muscats and ports. I've tasted much more expensive drops, but Lang was still one of the best, and at 22 y/o, goon and coon* (wine and cheese) nights were tres affordable and a great way to impress equally under funded mid 90's upper class wannabes... =)

*Fyi for American's, Coon is an Aus brand of cheese not known for quality, and yes, it has prompted some racism complaints. ; )

Saw head off chocky bunny and fill it with cognac, liqueur and melt the head back on

No saw head off Gary Busey, he's already filled with something special-

I believe he is referring to this:

"Constitution: Plymouth Gin infused with T Salon chamomile tea and blueberries, and mixed with Domaine de Canton ginger liqueur, fresh lemon juice and siphoned soda water."

America's Test Kitchen covered sangria -- here's an excerpt

Many people mistake sangria for an unruly collection of fruit awash in a sea of overly sweetened red wine. There's also the premade sangria sold in liquor stores, which is at once sugary, watery, and flavorless--a poor substitute for Hi-C.
The Goal

A robust, sweet-tart punch.
The Solution

Start with cheap red wine, which actually makes a better sangria than the expensive stuff. (Experts told us that the sugar and fruit called for in sangria throw off the balance of any wine used, so why spend a lot on something that was carefully crafted?)We experimented with untold varieties of fruit to put in our sangria and finally concluded that simpler is better. We preferred the straightforward tang of citrus in the form of oranges and lemons. And we discovered that the zest and pith as well as the fruit itself make an important contribution to flavor. Orange liqueur is standard in recipes for sangria, and after experimenting we found that here, as with the wine, cheaper was just fine, this time in the form of Triple Sec. Fortification with any other alcoholic beverage, from gin to port to brandy, simply gave the punch too much punch. What we wanted, and what we now had, was a light, refreshing, very drinkable drink.

Here's the recipe -- http://www.recipezaar.com/The-Best-Sangria-64855 . I haven't tried it yet, but it's on my list

Comment hidden because you are ignoring dag. (show it anyway)

>> ^blankfist:
>> ^dag:
Lately I've lost my Guinness urge and have been drinking sauvignon blanc

Oh, I never knew you were gay.


Now you've done it. You've maligned my sexuality. My official drink is now Yukon Jack. So non-homo, it hurts. From the Wikipedia article:

"honey based Canadian whiskey advertised as the "Black sheep of Canadian Liqueur". It is a 100 proof (in USA) or 80 (in Canada) proof drink, known for its "macho image" (see: [1]). Yukon Jack also makes Perma Frost schnapps. On the back of the bottle there is a quote, “Yukon Jack is a taste born of hoary nights, when lonely men struggled to keep their fires lit and cabins warm, boldly flavorful yet surprisingly smooth, there is no spirit like Yukon Jack.”

Have a glass of Kryptonite, Clark

Liquid Kryptonite recipe:

3/4 oz Midori Melon Liqueur
1 splash Vodka
3/4 oz Coconut Rum
3/4 oz Spiced Rum
3/4 oz Pineapple Juice

Kryptonite Directions
Combine ingredients with ice in a cocktail shaker. Shake and strain into a cocktail glass, and serve. ( I guess you could add a touch of green food coloring for show )