Best Alcohol for Mixing

[Opaque]

This is scientifically inaccurate.

I hope you can prove that they're literally the exact same thing, otherwise you're wrong.

Even generic prescription drugs don't always have the exact same effects and side effects of the drug they're emulating. So saying that different alcohols, made different ways, with different ingredients that your body will digest and process in different ways, couldn't make you feel different in the morning is about the stupidest thing you've ever said then tried to pass off as knowledge.

Edit because I remembered something amazing: I would further like to point out that you work as a chef and probably have done emulsions before, which means you should understand the idea that adding ingredients in different orders, speeds and amounts can change the final product. Knowing that, how could you possibly say that scientifically it makes no sense that two products made with different ingredients and in different ways would be just that, different. I'm assuming you've baked as well, so you probably understand the exact science that making a product can be, you really want to tell me that if I just start changing amounts of flour and baking powder I won't end up with something that will taste and digest different? That after the meal I wouldn't be able to tell which thing I ate based on how my body processed it?

Seriously, just stop.

[Pineapple]

UV vodka is a pretty cheap version that really has no bite and mixes well, also goes down good on its own. And tequila is wonderful, fuck anyone who can't handle themselves on it.

[icarusfall]

I hope you can prove that they're literally the exact same thing, otherwise you're wrong.

Even generic prescription drugs don't always have the exact same effects and side effects of the drug they're emulating. So saying that different alcohols, made different ways, with different ingredients that your body will digest and process in different ways, couldn't make you feel different in the morning is about the stupidest thing you've ever said then tried to pass off as knowledge.

Edit because I remembered something amazing: I would further like to point out that you work as a chef and probably have done emulsions before, which means you should understand the idea that adding ingredients in different orders, speeds and amounts can change the final product. Knowing that, how could you possibly say that scientifically it makes no sense that two products made with different ingredients and in different ways would be just that, different. I'm assuming you've baked as well, so you probably understand the exact science that making a product can be, you really want to tell me that if I just start changing amounts of flour and baking powder I won't end up with something that will taste and digest different? That after the meal I wouldn't be able to tell which thing I ate based on how my body processed it?

Seriously, just stop.

Opaque, you have no idea what you're talking about. You're comparing 7 different things as equals. Chemically inert flavonoids do not affect your hangover. Do not continue down this path with me. You will look foolish.

[Doc Holliday]

Says the 'cook' that can't appreciate the taste of hooch.

[Anthony]

Try putting a bit of room temperature water in instead of the ice cube, that also mellows the bite but doesn't hurt the taste.

Strange, I have these rocks from Iceland that are supposed to be used in lieu of Ice specifically to not water it down. Still, I usually use a single ice cube (maybe two if I poured alot).

I also have never had a good time on tequila. I can say this for sure, mixing that flavor with anything is a recipe for disaster.

Edit: And Ramon, I would like to take you up on that taste test.

[Doc Holliday]

The water is used to break the alcohol as an aromatic, tantitos.

[Doc Holliday]

I suppose you could get the same affect with a snifter, but whiskey in a snifter looks like Arnold in Junior.

[Razor Ramon]

Edit: And Ramon, I would like to take you up on that taste test.

You just want the free vodka.

[icarusfall]

Says the 'cook' that can't appreciate the taste of hooch.

I like it when the alcohol is burned off. Bourbon is a great flavor in demiglace and a variety of desserts.

[Opaque]

I get it man, I really do, you have low self esteem (the leading cause of your self proclaimed Schadenfreude syndrome) and you are so smart that you turned down an imaginary scholarship from a school that does not offer them and you're trying to make TNL, people who maybe might fall for it, think that you know what the fuck you're talking about.

I have bad news for you, studies on Congeners are showing a correlation between them and hangover symptoms. What is a congener? Here you go, buddy! Now they are finding a link between the severity of hang over symptoms and the amount of Congeners found in the alcohol consumed; meaning darker liquors often resulted in worse hangover symptoms than lighter liquors. So that means that we have, right there, scientific evidence telling us that different alcohol types can result in different hangovers. So, knowing that, we could very easily assume that if two different makes of vodka, or tequila or rum had different fermentation or filtering processes that they could have a different congener count per volume and as a result symptoms of a hangover could be different.

Congrats sport, you don't know half the shit you think you do. Now please, come back and tell me how someone who dropped out of high school and cooks in a kitchen knows more than actual scientists about science.