"The Traveling Sot"
Dec 5th, 2005, 04:24 PM
#21
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BlueSwimmer and anyone else. Feel free to e-mail. It's not a problem.
The TC was a little unsettled the next morning but by lunch was fine. I was doing OK myself. I had to, shall we say, ease into the day.
The TC was a little unsettled the next morning but by lunch was fine. I was doing OK myself. I had to, shall we say, ease into the day.
Dec 9th, 2005, 07:54 PM
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indytravel, I am truly impressed. I agree that you should start earlier in the day, after all it is after twelve somewhere right, and nothing beats a breakfast beer. I would like to know what a Ricard is though.... Barb
Dec 9th, 2005, 08:05 PM
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Ooooh, Babs ! I know this one
Ricard is the brand name, Pernod is the drink ( I think that indy is talking about)...it is Pastis..licorice flavored, since we can no longer drink Absinthe or go mad
If you add water to it, it goes all cloudy. Usually an aperitif
Ricard is the brand name, Pernod is the drink ( I think that indy is talking about)...it is Pastis..licorice flavored, since we can no longer drink Absinthe or go mad
If you add water to it, it goes all cloudy. Usually an aperitif
Dec 12th, 2005, 06:27 PM
#33
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Hold on here a minute. I, BabsB, do not drink pastis. That's the nasty licorice flavored stuff my pastis-swillin' friend loves about Paris.
I mostly drank beers. .25 litres for the most part not even a 12 ouncer. I'd do it again except for the ache in my shins the next day. Dang, I'm getting old.
That's the nasty licorice flavored stuff my pastis-swillin' friend loves about Paris. I mostly drank beers. .25 litres for the most part not even a 12 ouncer. I'd do it again except for the ache in my shins the next day. Dang, I'm getting old.
Dec 12th, 2005, 06:33 PM
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indytravel, I am so glad to hear you stayed mainly with beer, anything that tastes like licorice is nasty! Hey, next time taxi from spot to spot, that will save wear and tear on the shins, help the local ecomomy and after all it's only money.
Dec 12th, 2005, 06:37 PM
#36
La Mauresque
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
orgeat
syrup (you can substitute almond syrup), then pour in about 4 ounces of
cold
water, and an ice cube or two if you like. Stir and serve.
La Tomate
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
grenadine, then pour in about 4 ounces of cold water, and an ice cube
or two
if you like. Stir and serve.
Le Perroquet
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
green
mint syrup, then pour in about 4 ounces of cold water, and an ice cube
or
two if you like. Stir and serve.
East coast prices differ from the West.
My HB is $28.
Others are below $25 here.
I also bring back, besides 51, the apertif, SUZE but if you don't like
Campari, you won't like it.
I lost the Email of a fodorite who was an HB fan: If you are out there,
please email me.
these are the three most popular.
My favorite is the Mauresque
La Mauresque
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
orgeat
syrup (you can substitute almond syrup), then pour in about 4 ounces of
cold
water, and an ice cube or two if you like. Stir and serve.
La Tomate
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
grenadine, then pour in about 4 ounces of cold water, and an ice cube
or two
if you like. Stir and serve.
Le Perroquet
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
green
mint syrup, then pour in about 4 ounces of cold water, and an ice cube
or
two if you like. Stir and serve.
East coast prices differ from the West.
My HB is $28.
Others are below $25 here.
I also bring back, besides 51, the apertif, SUZE but if you don't like
Campari, you won't like it.
I lost the Email of a fodorite who was an HB fan: If you are out there,
please email me.
these are the three most popular.
My favorite is the Mauresque
--------------------------------------------------------------------------------
I try to be the kind of person my dog thinks I am.
La Mauresque
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
orgeat
syrup (you can substitute almond syrup), then pour in about 4 ounces of
cold
water, and an ice cube or two if you like. Stir and serve.
La Tomate
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
grenadine, then pour in about 4 ounces of cold water, and an ice cube
or two
if you like. Stir and serve.
Le Perroquet
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
green
mint syrup, then pour in about 4 ounces of cold water, and an ice cube
or
two if you like. Stir and serve.
East coast prices differ from the West.
My HB is $28.
Others are below $25 here.
I also bring back, besides 51, the apertif, SUZE but if you don't like
Campari, you won't like it.
I lost the Email of a fodorite who was an HB fan: If you are out there,
please email me.
these are the three most popular.
My favorite is the Mauresque
--------------------------------------------------------------------------------
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
orgeat
syrup (you can substitute almond syrup), then pour in about 4 ounces of
cold
water, and an ice cube or two if you like. Stir and serve.
La Tomate
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
grenadine, then pour in about 4 ounces of cold water, and an ice cube
or two
if you like. Stir and serve.
Le Perroquet
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
green
mint syrup, then pour in about 4 ounces of cold water, and an ice cube
or
two if you like. Stir and serve.
East coast prices differ from the West.
My HB is $28.
Others are below $25 here.
I also bring back, besides 51, the apertif, SUZE but if you don't like
Campari, you won't like it.
I lost the Email of a fodorite who was an HB fan: If you are out there,
please email me.
these are the three most popular.
My favorite is the Mauresque
La Mauresque
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
orgeat
syrup (you can substitute almond syrup), then pour in about 4 ounces of
cold
water, and an ice cube or two if you like. Stir and serve.
La Tomate
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
grenadine, then pour in about 4 ounces of cold water, and an ice cube
or two
if you like. Stir and serve.
Le Perroquet
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
green
mint syrup, then pour in about 4 ounces of cold water, and an ice cube
or
two if you like. Stir and serve.
East coast prices differ from the West.
My HB is $28.
Others are below $25 here.
I also bring back, besides 51, the apertif, SUZE but if you don't like
Campari, you won't like it.
I lost the Email of a fodorite who was an HB fan: If you are out there,
please email me.
these are the three most popular.
My favorite is the Mauresque
--------------------------------------------------------------------------------
I try to be the kind of person my dog thinks I am.
La Mauresque
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
orgeat
syrup (you can substitute almond syrup), then pour in about 4 ounces of
cold
water, and an ice cube or two if you like. Stir and serve.
La Tomate
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
grenadine, then pour in about 4 ounces of cold water, and an ice cube
or two
if you like. Stir and serve.
Le Perroquet
Pour one ounce of pastis into the glass, followed by 1 tablespoon of
green
mint syrup, then pour in about 4 ounces of cold water, and an ice cube
or
two if you like. Stir and serve.
East coast prices differ from the West.
My HB is $28.
Others are below $25 here.
I also bring back, besides 51, the apertif, SUZE but if you don't like
Campari, you won't like it.
I lost the Email of a fodorite who was an HB fan: If you are out there,
please email me.
these are the three most popular.
My favorite is the Mauresque
--------------------------------------------------------------------------------
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