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I spent years on call. Some lashed to the officially-on-call pager or cell phone, but also just generally on the leash (they knew my kids were grown and I lived nearby).
Not much of a drinker but I was always tempted (when called while not the “official” stuck-ee) to tell them that I had imbibed a few and was unable to drive.
Never used the excuse, but I could kick myself for not doing so.

The way inflation is going, home-made hooch could be a nice black market seller.

I don’t go for any of these flavored alcohols. First it was rum, then “fireball” cinnamon whisky, then vodka, and now we’re seeing a huge proliferation of flavored gin. I think the distillers are making junk booze and covering their tracks with flavorings.

You want a nice flavored gin? Take some Bombay Sapphire, peel a few inches of an English cucumber, slice it thin, and put that in the gin for a couple hours. Works with Hendricks too. Be warned, it gets a little bit too much if you leave the cukes in there more than a day.

@Oldfert – yep, same here. Never did use the excuse, but certainly muttered it under my breath. And 99% of the time I’d have been lying if I used it.

Except back in the days of the pager, in a canoe filled with empty beer cans and two other morons, going down the Ipswich river towards the sea and thinking how tragic it would be if the pager fell out of my pocket into the water.

I’ll toast your efforts with a bit of Oban 14 while I stare outside at the falling snow.

Looks like a jar of urine?

À propos de rien:

https://www.mushroom-magazine.com/amanita-muscaria-urine-like-hot-like-cold-like-pot-hours-old/

I’m permanently on-call nowadays, since it’s a one-man show. Often answer client calls at 0300, but only for the clients that prove their worth. I have received some fine rye whiskey over the past couple years (THESE clients know what I like), and it pairs perfectly with hard cider; the whiskey served neat, of course.

I don’t mind being on call that much, except I never got my UK driver’s license. Meaning, Uncle B has to drive me in at night. So, really, *he’s* on call and that’s embarrassing.

I’d say the winds are currently in the 60s. We lost power for half an hour, but it’s back. We have hours more of this to go, though.

Well, you know, it could be a jar of urine, Mr. Hughes. And allegedly, if memory serves, Ghandi was a piss connoisseur.
Here’s some things you probably didn’t want to know today because Weaselworld is full of actual facts drug in like a half-chewed mouse for your viewing pleasure.
https://www.factretriever.com/urine-facts

There’s a jar of mint leaves steeping in vodka in the booze cabinet, anyone have any suggestions, I mean, I guess I should strain the leaves out and, uh. Been about a year or so. Right?

Sorta like making sauerkraut, it’s hard to muster up the fortitude to actually consume the stuff.
Gotta be better than pee though. eeeeeeeek

I like flavored gin, and I make my own. All my ingredients are kept in the refrigerator.

I measure 4 oz of Bombay Sapphire and 1 oz of vermouth into a freezer-cold glass measuring cup. Mine is Fire King but you could use Anchor Hocking. I quickly pour some cold green olive juice into the martini glass, swirl it around and pour it back out. Drop an ice cube into the measuring cup of gin and vermouth and stir it for about 10 seconds, then fish it back out. Pour into the martini glass. Serve with a small dish of green olives (Goya). 🙂

Deborah, I like the way you think drink and wish to subscribe to your newsletter, and ideally attend a couple of seminars…

I also believe in Bombay Sapphire:

“Thou shalt have no other Gin before thee.”

I suppose one could ask for dispensation and try making their own if they lived in a country where good gin was impossible to find….

Oh wait.

Dirty martinis are the best. My Sapphire lives in the freezer, and the vermouth in the fridge. No sense watering the thing down with ice. It’s always an experiment finding the best olives in the right size, but the Goya ones are usually pretty good in Queen, and the price is reasonable. I’ve tried all the trendy kinds stuffed with garlic or blue cheese, and give them the thumbs down for martinis.

The other key to a great martini is a great vermouth. Get yourself a bottle of Noilly Pratt. They have 2 kinds of dry vermouth, two kinds of sweet, and an amber. All of them taste so good you can drink them by themselves. The big bottle will stay fresh in the fridge for about a year. Once you find Noilly, you will never go back to any Italian vermouth.

NP’s sweet vermouth, Rittenhouse rye, a couple dashes of Angostura bitters and 2 maraschino cherries with a couple drops of the jar juice makes a superb Manhattan. Again, the booze lives in the ice box, so no ice is ever needed.

A friend sent me a link to a vanilla creme lemonade “martini” that uses vanilla flavored vodka, limoncello, and ice cream. Just because you can pour something into a martini glass doesn’t make it a martini.