Would Gonzales's gourd tend more toward oniony or olivey?
ahab | 07.13.07 - 1:31 pm | #

Collard greens! LOLOLOLOL!
Unconventional Conventionist | Homepage | 07.13.07 - 1:50 pm | #

Ahab... with that drink in her mouth...I'd say..."puckery". As if her face could get any more puckered.
Kvatch | Homepage | 07.13.07 - 2:03 pm | #

Yeah, Kvatch, puckered up to kiss, um, some part of Bush's anatomy.
Kathy | Homepage | 07.13.07 - 2:53 pm | #

Great cocktail. It might need just a dash of bitters.
Tom Hilton | Homepage | 07.14.07 - 6:42 am | #

It's not off the table. Kick 'em while they're down.
Kiwi | Homepage | 07.15.07 - 7:06 pm | #

Tom... Bitters? You know, I'm embarrassed to say, but I don't think that I really know what bitters tastes like? No...seriously! Can't say that I've ever had a drink with bitters in it. An improvement on the "pucker producer"?

Kiwi... OK, ok. I relent. How about we kick 'em while they're drunk?
Kvatch | Homepage | 07.16.07 - 12:06 pm | #

A drop or two of Angostura bitters can add a sort of sweet herbal note...but you really don't want to try it by itself (it comes by the name 'bitters' honestly). There are other bitters that you do drink--e.g., Fernet Branca, which is, yes, pretty goddamn bitter (and the taste is impossible to describe--the closest I can get is 'medicinal', which is sort of an understatement).
Tom Hilton | Homepage | 07.16.07 - 1:03 pm | #