For those planning a trip to Scotland, you need to practice how to drink, if you are to establish any credibility.
First, you down your pint of heavy (bitter) in one long draught, then chase it down with a glass of whisky, again in one gulp. This is done in turn around the table until nobody is left alive.
Sassenachs need to know that in Scottish bars a "glass" of whisky is a double measure. If you only want a single, you ask for a half, thus announcing to the world that you are a big girl's blowse. Across the border, a half refers to half a pint of bitter.
John
On Mon, 23 Feb 2004 19:01:31 +0000, Bob W <[EMAIL PROTECTED]> wrote:
Hi,
Monday, February 23, 2004, 5:44:37 PM, Steve wrote:
You know, whenever I go to the UK I usually beer at every meal (just for cultural reasons) and I've never really found it to be warm. It's usually cold, just not "ice cold" like they tend to serve it in the US.
last week, partly out of curiosity because I'd heard them mentioned here, I bought some imported US beers: Sam Adams and Brooklyn Beer, which I've never tried before.
In deference to US tastes I stuck them in the fridge before drinking them. Normally I prefer decent beer at room temperature. These 2 beers were very good, but were considerably better after they'd warmed up a bit. They have a good, full and round flavour. Very enjoyable indeed.
Chilling any beer of that type just kills the flavour. You ight as well drink foul swill like Budweiser if you're going to do that.
Whisky: cask-strength single malt (preferably Islay), with room temperature spring water, 1:1. :o)
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