OK Folks – time for your beverage of choice on the way to the moon and 2010. First up, those who requested beer:
We have two requests for
Black and Tans –one for
Baz and one for
Barb. Here is what the replicator says:
To prepare a Black and Tan in the American way, first fill a glass halfway with the ale, then add the Guinness Draught (from the can, bottle, or tap). The top layer is best poured slowly over an upside-down tablespoon placed over the glass to avoid splashing and mixing the layers. A specially designed black-and-tan spoon is bent in the middle so that it can balance on the edge of the pint-glass for easier pouring.
Baz has requested a
Cooper Stout, which is described as follows:
Now here's a beer with punch!
Coopers Best Extra Stout is a beacon for lovers of a hearty brew. With its robust flavour it is everything a stout should be. Brewed naturally using a top fermentation method, Coopers Stout's unique rich, dark texture comes from specially roasted black malt. Coopers Best Extra Stout contains no additives and no preservatives.
Not to be outdone in the beer department,
Dan and
Moose have both ordered beer from New Glarus Brewery. For Dan, it’s
Spotted Cow:
Cask conditioned ale has been the popular choice among brews since long before prohibition. We continue this pioneer spirit with our Wisconsin farmhouse ale. Brewed with flaked barley and the finest Wisconsin malts. We even give a nod to our farmers with a little hint of corn.
Naturally cloudy we allow the yeast to remain in the bottle to enhance fullness of flavors, which cannot be duplicated otherwise.
Expect this ale to be fun, fruity and satisfying. You know you're in Wisconsin when you see the Spotted Cow.
For Moose it is the now illusive -
New Glarus Ilf Da Bock
Here is a Bock brewed to appease the Gods of Winter. Hearty and full-bodied this is a "Big" bier. Brewed in the Reinheitsgebot tradition, our Bock comes by its mahogany hue naturally. You can expect this bier to be complex and smooth with deep chocolate and coffee undertones, complementing the rich bouquet. No matter if you choose to enjoy our Bock before, during or after dinner, remember to serve at about 48°F. Because like many good things in life... the warmer Bock is, the sweeter it gets.
And
Debbie rounds out the beer requests with a
Samual Smith’s Oatmeal Stout:
Originally a drink for lactating mothers, oatmeal stout was described as nutritional on early labels. Oats are in the same family as barley, and a small addition yields great flavor. Popular in the late 1800’s, the last oatmeal stout was brewed before the First World War until Samuel Smith reintroduced this style in 1980. Almost opaque, with an unusually silky texture and complex, medium-dry velvet palate. Bittersweet finish.
We have three whiskey and scotch drinkers in the group:
Karyn with a whiskey sour,
Dave with scotch and water and
AJ who likes it neat.
Karyn’s choice: Knappogue Castle Irish Whiskey is the ONLY vintage dated single malt Irish Whiskey. The 1995 is the latest vintage in this award-winning series of Irish single malts. It was distilled in 1995 using copper pot stills and bottled in 2008, after aging for 13 years in bourbon barrels. Unlike single malt Scotch, no peat is used in the drying of the malt. Knappogue is lightly chill filtered and, unlike many whiskeys, no artificial coloring is added. The result in a unique, clean, and mellow flavor that varies from vintage to vintage. Begin your journey of discovery with the Knappogue 1995 vintage. Follow your passion. Discover Knappogue.
Dave’s choice: Dark intense
Lagavulin (pronounced Laga-voolin after the Gaelic Laggan Mhouillin, “the hollow where the mill is”) comes from a whitewashed jumble of buildings by the sea on Islay’s rocky southern shore. Founded in 1816, this is a great Islay malt. Pungent and potent, with richly peaty, deep, smoky flavor, it has an intense, long, ambrosial finish.
AJs selection is
Caol Ila: Strength: 43% ABV Appearance: Pale straw. Nose: Subdued, citric fruitiness; a whiff of bath oil and dentist's mouthwash. A fresh and appetising nose, with little or no trace of smoke. A little water raises almond oil and old-fashioned oilskins; still a fresh fruitiness (lychees?), a trace of olive oil, and after a while pot pourri or scented hand-soap. Body: Firm, smooth, light to medium. Palate: Drinks well at natural strength; sweet start; pleasant, light fragrant smokiness and a lengthy finish. Smooth, pleasant mouth-feel; with water light acidity, some salt and still the sweeter notes. A complex balance of primary tastes. Finish: Sweet smokiness in the lingering, slightly sour finish
And now for what Debbie would call the foo-foo drinks.
Chris has requested a
Kir Royale, made with 1 part creme de cassis and
5 parts Champagne. Here is some history about the Kir:
Kir is a popular French cocktail made with a measure of crème de cassis (blackcurrant liquor) topped up with white wine. The Royale version is made with Champaign.
Originally called blanc-cassis, the drink is now named after Félix Kir (1876 - 1968), mayor of Dijon in Burgundy, who as a pioneer of the twinning movement in the aftermath of the Second World War popularized the drink by offering it at receptions to visiting delegations. Besides treating his international guests well, he was also promoting two vital economic products of the region. According to Rolland (2004), [1] the reinvention of blanc-cassis (post 1945) was necessitated by the German Army's confiscation of all the local red Burgundy during the war. Faced with an excess of white wine, Kir renovated a drink that previously was made primarily with the red.
Our newly weds
Lilia and Peter credit a
horny margarita with giving them the courage to commit:
Horny Margarita
kosher salt
1-1/2 ounces Sauza Hornitos reposado tequila
1 ounce Cointreau juice of half a lime
3 ounces sweet-and-sour mix lime wheel Rim a margarita glass with salt. Pour the tequila, Cointreau, lime juice, and sweet-and-sour mix into a blender with a cup of ice and blend. Pour into the glass and garnish with the lime wheel.
In Tequila: Panegyric and Emblem, the Mexican poet Alvaro Mutis wrote:
Tequila has no history;
there are no anecdotes confirming its birth.
This is how it’s been since the beginning of time,
for tequila is a gift from the gods
and they don’t tend to offer fables when bestowing favors.
That is the job of mortals, the children of panic and tradition.
Now two of us have alcoholic and non-alcoholic choices.
Jan has requested a
club soda and lime or a cosmopolitan.
Jane wants either a
tonic and lime or a pineapple upsidedown cake: Recipes as follows
Cosmopolitan Cocktail recipe
Serve in a Cocktail Glass
Scale ingredients to 1 servings
1 oz vodka
1/2 oz triple sec
1/2 oz Rose's® lime juice
1/2 oz cranberry juice
Shake vodka, triple sec, lime and cranberry juice vigorously in a shaker with ice. Strain into a martini glass, garnish with a lime wedge on the rim, and serve.
Pineapple upside down cake
2 oz. vanilla vodka
1 oz. vanilla liqueur
1 oz. pineapple juice
1 oz. grenadine Maraschino cherry for garnish
Speaking of Desserts, here is a
Mud Slide for Kristine. I know of both alcoholic and non-alcoholic recipes. I am guessing anyone who actually throws the pie into the blender is having the alcoholic one:
1 oz vodka
1 oz Kahlua® coffee liqueur
1 oz Bailey's® Irish cream
1 oz cream
Shake all ingredients with ice and pour over ice in an old-fashioned glass.
In our designated rowing version, we have a need for milk.
Four gourmet hot chocolates for the
Newall-Vuillemot children. Gourmet hot chocolate includes real milk, whipped cream, marshmallows, chocolate chips and sprinkles.
Mitch would like a tall cold
chocolate milk.
Tomo requests an
orange Fanta.
All for now from Ten Forward. Tip your bartender.
If you seek peace in 2010, be peace to all you meet.
Guinan – aka Jane
PS Exercise is a hangover cure.
Blue Moon Time!
new crew members: Greg C and Karon B! Already members of the challenge team, they've elected to be part of the year round team as well. I'll put the team history and some explanations of our unique distance awards at the bottom of this post. And thanks for joining us on our journey to the moon! 
Barbara with half marathon/moon # 125 with 25,191 m
Minnie, creating in the candy bin again (who knew she had a secret mountain candy laboratory!), decides to wait on crossing the four million meter season mark....and still has (16,265 m) to go! 
a supernova designates that the individual has rowed the equivalent of 100,000 m in a 24 hr period (yep....we have one who does this)
a red giant designates that the individual has rowed the equivalent or more of 50,000 m in a 24 hr period
a full moon designates that the individual has rowed the equivalent or more of a full marathon 42,195 m in a 24 hr period
