Scotch and Dry?
B Briggs
night and were confused as to what the dry mixer could be.
Barbara
John Hall
wrote:
>What is a scotch and dry? We heard the term on "Cracker" the other
>night and were confused as to what the dry mixer could be.
>
Canada Dry Ginger.
--
John W Hall <wweexxss...@telusplanet.net>
Calgary, Alberta, Canada.
"Helping People Prosper in the Information Age"
david56
>
> On Mon, 06 May 2002 07:54:54 -0700, B Briggs <frmb...@netscape.net>
> wrote:
>
> >What is a scotch and dry? We heard the term on "Cracker" the other
> >night and were confused as to what the dry mixer could be.
> >
>
> Canada Dry Ginger.
Abbreviated to Ginger Ale in UK English.
I know it's corny but ...
My mate saw a sign which said "Drink Canada Dry". So he went.
--
David
I say what it occurs to me to say.
The address is valid today, but I will change it to keep ahead of the
spammers.
B Briggs
> On Mon, 06 May 2002 07:54:54 -0700, B Briggs <frmb...@netscape.net>
> wrote:
>
>
>>What is a scotch and dry? We heard the term on "Cracker" the other
>>night and were confused as to what the dry mixer could be.
>>
>>
>
> Canada Dry Ginger.
>
>
Thanks. Sounds horrible. I only drink my scotch over or with a little
water.
Garry J. Vass
news:3CD69D48...@netscape.net...
>
> Thanks. Sounds horrible. I only drink my scotch over or with a little
> water.
>
"over" = "neat"?
Is this a Pondial thing?
GrapeApe
>> water.
>>
>
>"over" = "neat"?
>
>Is this a Pondial thing?
I would guess over is short for "Over Ice" or "On the Rocks", which isn't
terribly neat.
B Briggs
Over the rocks, or on ice. I guess it probably is pondian(al). When I
was in Ireland and England I had to specify ice, otherwise the drinks
were served neat.
Barbara
john smith
>
> I would guess over is short for "Over Ice" or "On the Rocks", which isn't
> terribly neat.
But it's neat-o.
\\P. Schultz
Jitze Couperus
"Over easy" means I want my fried eggs to be turned briefly
in the pan to eradicate any remaining slime...
Jitze
Mike Cleven
david56 wrote:
>
> John Hall wrote:
> >
> > On Mon, 06 May 2002 07:54:54 -0700, B Briggs <frmb...@netscape.net>
> > wrote:
> >
> > >What is a scotch and dry? We heard the term on "Cracker" the other
> > >night and were confused as to what the dry mixer could be.
> > >
> >
> > Canada Dry Ginger.
>
> Abbreviated to Ginger Ale in UK English.
And to "ginger" in Canadian English; where the stuff comes from, in
fact.....
>
> I know it's corny but ...
>
> My mate saw a sign which said "Drink Canada Dry". So he went.
That's an old, old joke......
--
Mike Cleven
http://www.cayoosh.net (Bridge River Lillooet history)
http://www.hiyu.net (Chinook Jargon phrasebook/history)
Mike Cleven
The only whiskey that should be mixed with ginger ale is rye (Canadian
whiskey); Irish might work but that's a bit of a bastardization just
like it is for scotch; I've even seen some barbarians have Glenfiddich
and Seven.....rye was made for a nation fond of mixers; rye and seven,
or rye and ginger, is one of the national drinks; still my 80-year-old
mother's favourite.....really good rye (and I don't mean C.C.) should be
drunk on the rocks, or neat, of course; but shelf-bought hooch is made
fer mixin'....
Truly Donovan
<ga...@totally-official.com> wrote:
"Over" most decidedly not = "neat."
"Over" means "on the rocks" (i.e., "over ice").
--
Truly Donovan
http://www.trulydonovan.net
*Winslow's Wife* (fall 2002)
*Chandler's Daughter* (2000)
Don Aitken
wrote:
>Garry J. Vass wrote:
Any Scot will tell you that drinking whisky with ice is a nasty habit.
The only thing whisky should be mixed with is water; preferably water
from the area where the distillery is situated. I'm not sure what view
the Irish take. The English, like the Americans, don't care.
--
Don Aitken
Matti Lamprhey
>
> Any Scot will tell you that drinking whisky with ice is a nasty habit.
> The only thing whisky should be mixed with is water; preferably water
> from the area where the distillery is situated. I'm not sure what view
> the Irish take. The English, like the Americans, don't care.
I prefer to say that I couldn't care any more.
Matti
R J Valentine
} On Mon, 6 May 2002 18:54:50 +0100, "Garry J. Vass"
} <ga...@totally-official.com> wrote:
}
}>"B Briggs" <frmb...@netscape.net> wrote in message
}>news:3CD69D48...@netscape.net...
}>>
}>> Thanks. Sounds horrible. I only drink my scotch over or with a little
}>> water.
}>
}>"over" = "neat"?
}>
}>Is this a Pondial thing?
}
} "Over" most decidedly not = "neat."
}
} "Over" means "on the rocks" (i.e., "over ice").
When you can get it. Didn't someone have a story about trying to get ice
in England?
} --
} Truly Donovan
} http://www.trulydonovan.net
} *Winslow's Wife* (fall 2002)
} *Chandler's Daughter* (2000)
But when in the fall? Got an ISBN yet? And when is the much heralded
_Monkey's Uncle_ due out?
--
R. J. Valentine <mailto:r...@smart.net>
Mike Page
I've heard this thing about local water before. AFAIK few
whiskeys are diluted with local water when reduced from cask
strength for bottling. I'd be surprised if the water that went
into the mash had much effect on the taste of whisky unless the
water was grossly contaminated - the stuff is distilled after
all. All that stuff about unique peaty quality of the water is
probably just advertising puff - they are trying to sell you the
stuff after all. I'd be interested in some evidence that taste
of water does matter rather than the ingredients of the mash, the
shape of the still (assuming we are talking malts here) and
probably most importantly the barrel.
Mike Page, BF(UU)
Let the ape escape for e-mail
Garry J. Vass
news:3cdb32f5....@news.freeserve.net...
>
> stuff after all. I'd be interested in some evidence that taste
> of water does matter rather than the ingredients of the mash, the
> shape of the still (assuming we are talking malts here) and
> probably most importantly the barrel.
>
>
The shape? The shape of the still has something to do it?
I'm way out of my league when it comes to hard liquor, can't even remember
the last time I had scotch, except the chocolates that have scotch encased
in them.
How does the shape of the still affect things?
obAUE: The Celts built rectangular dwellings; the Saxons built round
dwellings; and the Normans built rectangular dwellings and it's been like
that ever since.
Don Aitken
Maybe it's just a matter of appearance. I recall from my visits to
Highland pubs in whisky-producing areas that the water used as a mixer
was usually a similar color to the whisky itself.
--
Don Aitken
Simon R. Hughes
> On Tue, 07 May 2002 01:30:20 -0600 Truly Donovan <tru...@attglobal.net> wrote:
[snip]
>
> } --
> } Truly Donovan
> } http://www.trulydonovan.net
> } *Winslow's Wife* (fall 2002)
> } *Chandler's Daughter* (2000)
>
> But when in the fall? Got an ISBN yet? And when is the much heralded
> _Monkey's Uncle_ due out?
I think that last one's on Maledicta Press.
--
Simon R. Hughes
Truly Donovan
da...@pagedm.orang.fsnet.co.uk (Mike Page) wrote:
> I'd be interested in some evidence that taste
>of water does matter rather than the ingredients of the mash, the
>shape of the still (assuming we are talking malts here) and
>probably most importantly the barrel.
I can't speak for whiskey, but having made coffee from tap
water in San Jose, California, I can attest to the effect
that the water can have on some beverages.
Truly Donovan
<r...@smart.net> wrote:
>} Truly Donovan
>} http://www.trulydonovan.net
>} *Winslow's Wife* (fall 2002)
>} *Chandler's Daughter* (2000)
>
>But when in the fall?
Don't know yet. Could be as early as August in fact, but I'm
planning on September.
>Got an ISBN yet?
Yes, but I don't have a selling price yet, so I'm waiting to
make any announcements about it. I'll do that when it shows
up on Amazon as orderable. I've long since learned not to
promote a book that isn't yet orderable. By the time it gets
out, everybody has forgotten they once wanted it. The first
book was delayed 4 months by the publisher and lost 1100
pre-release orders that were cancelled when it went on
backorder status. They never came back. (That's one of
several reasons that publisher isn't publishing any more.)
>And when is the much heralded
>_Monkey's Uncle_ due out?
The much heralded author is still awaiting the arrival of
the muse, who seems to have been diverted somewhere en
route.
Robert Bannister
The Scots don't always do what they say. I have seen them pour beer into
their apparently empty whisky glass to flush out any remaining molecules.
(This is, of course, after first standing the glass in front of the fire in
an attempt to make the whisky adhering to the sides of the glass trickle to
the bottom.)
--
Rob Bannister
Richard Fontana
>On Tue, 07 May 2002 17:51:45 -0000, R J Valentine
><r...@smart.net> wrote:
>
>>} Truly Donovan
>>} http://www.trulydonovan.net
>>} *Winslow's Wife* (fall 2002)
>>} *Chandler's Daughter* (2000)
>>And when is the much heralded
>>_Monkey's Uncle_ due out?
>
>The much heralded author is still awaiting the arrival of
>the muse, who seems to have been diverted somewhere en
>route.
Me, I'm waiting for _Uncle Fred's Pen Pal_, and the photonovel for
_Mr. Hoyer Crosses the Potomac_.
Joe Manfre
>Me, I'm waiting for _Uncle Fred's Pen Pal_, and the photonovel for
>_Mr. Hoyer Crosses the Potomac_.
Anacostia, shirley? Actually, I'm not sure where in Prince Gorgeous
County he lives now, but I know he went to Suitland High School.
(Which reminds me -- where did I put that Most Secret Method album
with "Suitland High School Fight Song" on it?)
JM
(who has never lived in Future President Hoyer's district, having
grown up in District 2 and then having resided in District 4 until a
couple weeks ago when he moved to District 8 to be closer to work)
Richard Fontana
>Richard Fontana (rfon...@wesleyan.edu) wrote:
>>Me, I'm waiting for _Uncle Fred's Pen Pal_, and the photonovel for
>>_Mr. Hoyer Crosses the Potomac_.
>
>Anacostia, shirley? Actually, I'm not sure where in Prince Gorgeous
>County he lives now, but I know he went to Suitland High School.
So who was it here who implied that Steny was a New York speaker? I think
it may have been J.W. "Doctor" Love, who if I'm not mistaken is yet
another Laurel Insider. I think I need another candidate to support in
2008. I'm sorry, but when you're a high school student your accent is
still very much up for grabs.
Laura F Spira
>
> On Tue, 07 May 2002 20:11:07 GMT,
> da...@pagedm.orang.fsnet.co.uk (Mike Page) wrote:
>
> > I'd be interested in some evidence that taste
> >of water does matter rather than the ingredients of the mash, the
> >shape of the still (assuming we are talking malts here) and
> >probably most importantly the barrel.
>
> I can't speak for whiskey, but having made coffee from tap
> water in San Jose, California, I can attest to the effect
> that the water can have on some beverages.
>
>
levels of chlorine.
--
Laura
(emulate St. George for email)
Laura F Spira
I may agree with you. I have a dim memory of an evening in Edinburgh
where we were expertly tutored in the art of whisky drinking and I asked
about the provenance of the water with which it should be mixed: I think
that the response was that it didn't matter. The most important
influence was the sherry casks. (On next year's trip to Spain I have
been promised a visit to a bodega.)
Laura F Spira
[..]
> obAUE: The Celts built rectangular dwellings; the Saxons built round
> dwellings; and the Normans built rectangular dwellings and it's been like
> that ever since.
I think this probably has something to do with developing trends in
furniture and interior design.
Richard Fontana
>Tea made from Oxford water is thoroughly disgusting, due to the high
>levels of chlorine.
Any New Yorkers out there who've sampled tap water from different
boroughs? It's my contention that Brooklyn and Queens tap water is rather
good, and is, in fact, what New York's strong tap water taste reputation
is based on, while Manhattan tap water is (while far better than, say,
Western U.S. tap water [which in my experience tends to taste like rust])
fairly bad, tasting significantly of chlorine or something similar.
Simon R. Hughes
After living in a country with granite bed-rock for so long, I
rediscovered on my last visit to southern Britain (limestone/ chalk
bed-rock) why I was always taught to leave some tea at the bottom of
my cup.
--
Simon R. Hughes
<!-- signature-challenged -->
Stephen Toogood
<la...@DRAGONspira.u-net.com> writes
>Mike Page wrote:
>>
>> I've heard this thing about local water before. AFAIK few
>> whiskeys are diluted with local water when reduced from cask
>> strength for bottling. I'd be surprised if the water that went
>> into the mash had much effect on the taste of whisky unless the
>> water was grossly contaminated - the stuff is distilled after
>> all. All that stuff about unique peaty quality of the water is
>> probably just advertising puff - they are trying to sell you the
>> stuff after all. I'd be interested in some evidence that taste
>> of water does matter rather than the ingredients of the mash, the
>> shape of the still (assuming we are talking malts here) and
>> probably most importantly the barrel.
>>
therefore stay in the still with the pot-ale rather than coming over
with the spirit, the water characteristics do indeed affect the mashing
and fermentation of the pot-ale, so will have an influence on what
flavouring material is there to be distilled. But there are traces of
volatile material in peat extracts, and these do indeed distil.
But you're right, the cask has a bigger impact.
>
>I may agree with you. I have a dim memory of an evening in Edinburgh
>where we were expertly tutored in the art of whisky drinking and I asked
>about the provenance of the water with which it should be mixed: I think
>that the response was that it didn't matter. The most important
>influence was the sherry casks. (On next year's trip to Spain I have
>been promised a visit to a bodega.)
>
If you have a choice, see if you can go to one of the ones in Sanlucar,
rather than the big firms in Jerez. Especially if you go for slaty,
almost salty, dry Manzanillas.
Pause for uncontrollable drooling. Ah, it's lunch time.
--
Stephen Toogood
B Briggs
Waste not, want not. :-)
It would be a bit difficult to get the same water as that from the
distillery here, so I suppose I'll have to do with the water from the
melting ice cubes.
Barbara
B Briggs
> On Tue, 07 May 2002 20:11:07 GMT,
> da...@pagedm.orang.fsnet.co.uk (Mike Page) wrote:
>
>
>>I'd be interested in some evidence that taste
>>of water does matter rather than the ingredients of the mash, the
>>shape of the still (assuming we are talking malts here) and
>>probably most importantly the barrel.
>>
>
> I can't speak for whiskey, but having made coffee from tap
> water in San Jose, California, I can attest to the effect
> that the water can have on some beverages.
>
>
Having lived in San Jose, I can affirm that. The water from my tap
comes from artesian wells and is so pure that the annual water test
detects hardly any minerals. It is always cold and delicious. No one
knows where our water comes from, but the suspicion is that it is from
very very old aquifers, possibly melt water from Mt Shasta glaciers or
the Klamath Basin. After a visit to the Bay Area, and drinking the
water there, I consider myself very lucky.
Bob Stahl
>B Briggs:
>>Garry J. Vass:
>>>B Briggs:
>>>>Thanks. Sounds horrible. I only drink my scotch over or
>>>>with a little water.
>>>"over" = "neat"?
>>>Is this a Pondial thing?
>>Over the rocks, or on ice. I guess it probably is pondian(al).
>>When I was in Ireland and England I had to specify ice,
>>otherwise the drinks were served neat.
>Any Scot will tell you that drinking whisky with ice is a nasty
>habit. The only thing whisky should be mixed with is water;
>preferably water from the area where the distillery is situated.
>I'm not sure what view the Irish take. The English, like the
>Americans, don't care.
Hardly. Single-malts neat, bourbon over, branch water back.
Bourbon and branch, even single-malt and branch, and bourbon
with ice were not unknown to Ian Fleming's characters.
--
Bob Stahl
Robert Bannister
Sorry! I can't say this is an entirely unknown phrase, since I know
I've read it, but I really don't know what branch water is. I'm
assuming it is not salt water from a branch of the sea.
--
Rob Bannister
Skitt
Plain water, like from a creek (branch).
--
Skitt (in SF Bay Area) http://www.geocities.com/opus731/
I speak English well -- I learn it from a book!
-- Manuel (Fawlty Towers)
Tony Cooper
| >
| > Hardly. Single-malts neat, bourbon over, branch water back.
| >
| > Bourbon and branch, even single-malt and branch, and bourbon
| > with ice were not unknown to Ian Fleming's characters.
|
| Sorry! I can't say this is an entirely unknown phrase, since I know
| I've read it, but I really don't know what branch water is. I'm
| assuming it is not salt water from a branch of the sea.
Branch water is just water. It could come from the tap, from a bottle
of Evian, or from a creek branch. "Bourbon and branch" just means
bourbon and water. Bourbon and branch generally means bourbon diluted
with a little bit of water, but not over ice. "Bourbon rocks" would
be straight bourbon over ice, and the ice would melt a bit making it
bourbon and water.
Bourbon is whiskey, and either straight (one grain) or blended (two
grains). Rye is whiskey made with rye grain instead of wheat or corn.
Sour mash whiskey (Jack Daniel's or George Dickel) is made with the
yeast from previous batches and from corn and rye grain. From my own
observations, rye is an Eastern drink and bourbon is consumed across
the country. A rye drinker may drink it with a splash of water, but
loses the alliteration of bourbon and branch. Whisky (without the
"e") is scotch.
Whiskey is often incorrectly spelled "whisky" in the U.S., and gets
the right ponders quite upset when they see it. Especially those
right ponders that wear plaid mini-skirts.
--
Tony Cooper aka: Tony_Co...@Yahoo.com
Provider of Jots & Tittles
Pat Durkin
"Tony Cooper" <tony_co...@yahoo.com> wrote in message
news:abcu81$hek2n$1...@ID-113505.news.dfncis.de...
> of Evian, or from a creek branch. "Bourbon and branch" just means
> bourbon and water. Bourbon and branch generally means bourbon diluted
> with a little bit of water, but not over ice. "Bourbon rocks" would
> be straight bourbon over ice, and the ice would melt a bit making it
> bourbon and water.
>
> Bourbon is whiskey, and either straight (one grain) or blended (two
> grains). Rye is whiskey made with rye grain instead of wheat or corn.
> Sour mash whiskey (Jack Daniel's or George Dickel) is made with the
> yeast from previous batches and from corn and rye grain. From my own
> observations, rye is an Eastern drink and bourbon is consumed across
> the country. A rye drinker may drink it with a splash of water, but
> loses the alliteration of bourbon and branch. Whisky (without the
> "e") is scotch.
How do I pronounce Whisky if I belly up to the bar in need of spirits? How does
it differ from Whiskey in pronunciation? (I cannot honestly taste a difference
between high-octane boozes, so I must be gettin a "blend".) I doubt my
bartender keeps a stock of scotch, much less irish, so I don't think he would
recognize an order by brand name.
>
> Whiskey is often incorrectly spelled "whisky" in the U.S., and gets
> the right ponders quite upset when they see it. Especially those
> right ponders that wear plaid mini-skirts.
If they can hear the difference in sound, they have drunk too much, and if they
can see the difference in spelling, they haven't drunk enough.
Robert Bannister
So can I assume it's a synonym for 'spring water'? That is, bottled
water allegedly from a pure water, trendy spring?
--
Rob Bannister
Robert Bannister
Thanks for the info. Correct me if I'm wrong, but I thought that rye
whiskey was essentially the same as bourbon, but that the name bourbon
was confined to a particular area - Kentucky?
--
Rob Bannister
john smith
>
> "Robert Bannister" <rob...@it.net.au> wrote:
> > <...> I really don't know what branch water is. I'm
> > assuming it is not salt water from a branch of the sea.
>
> Plain water, like from a creek (branch).
In the U.K, water from a creek can be plain sea water. "Creek" has
pondial differences.
\\P. Schultz
Tony Cooper
corn, or corn and wheat, or corn and wheat and rye grains. No corn
grain in Rye, but there can be rye in Bourbon. The best selling
brands of bourbon are Jack Daniel's (made in Tennessee) and Jim Beam
(made in Kentucky). Bourbon can be made anywhere, but it must be made
in Kentucky to be labled "Kentucky Bourbon". There is a cachet to
Kentucky and Tennessee bourbons. Bourbon made in Nebraska may be just
as good, but the public won't go for it.
--
Tony Cooper aka: Tony_Co...@Yahoo.com
Provider of Jots & Tittles
|
| --
| Rob Bannister
|
Simon R. Hughes
I had to look it up; I don't think it's all that common.
dcw
Tony Cooper <tony_co...@yahoo.com> wrote:
>Whiskey is often incorrectly spelled "whisky" in the U.S., and gets
>the right ponders quite upset when they see it. Especially those
>right ponders that wear plaid mini-skirts.
Some of them might also get upset about "plaid" for "tartan".
David
Tony Cooper
news:74...@myrtle.ukc.ac.uk...
You think? Tartan mini-skirts would be less likely to get their
dander up? My post was a sporran excuse for a wee dig.
John Smith
>
> Thus Spake john smith:
> > Skitt wrote:
> > >
> > > "Robert Bannister" <rob...@it.net.au> wrote:
> > > > <...> I really don't know what branch water is. I'm
> > > > assuming it is not salt water from a branch of the sea.
> > >
> > > Plain water, like from a creek (branch).
> >
> > In the U.K, water from a creek can be plain sea water. "Creek" has
> > pondial differences.
>
> I had to look it up; I don't think it's all that common.
If you never encounter it, then it doesn't seem common. But if you are
trying to understand, say, a British map of Oman, it's significant and
important.
\\P. Schultz
John Riley
<shu...@tromso.online.no> wrote:
>> In the U.K, water from a creek can be plain sea water. "Creek" has
>> pondial differences.
>
>I had to look it up; I don't think it's all that common.
What isn't all that common?
The UK, water from a creek, plain sea water, "Creek", or pondial
differences?
ATB John