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seriously. much to my shame, i've never been a serious fan of alcohol in any form, but when it's vodka or schnapps or beer, i can at least usually keep up with everyone else. but to me, Chartreuse tastes like dish-washing liquid. what's the point, if you have to fight to keep it down? does it get easier to drink after the first half of the bottle?
to get fucked up?
how can you get fucked up on something that you can't keep down?Quote:
Originally Posted by KilLAtomiK
that's why i like schnapps. you can go through three-quarters of a bottle before realising what you've done, by which point it's too late.
the more you drink the easier it gets at least for me it does
i think Chartreuse exists for three reasons:
1. to give us a handy name for the color between green and yellow
2. as a trick word to give spelling-checkers a workout
3. to make Jagermeister taste good by comparison.
I think it's there for those idiots who wish to be in the 'in' scene when it's the 'in' drink. Next time it'll be something else.
I have no problem with Jagermeister, though, some of their adverts appear amusing at least!
ive found that the yellow chartreuse is much more palatable than the green. the green is too strongly alcoholic for my tastes. then theres the more rare and pricey "v.e.p." variety. that has the best taste by far. ive even heard about an ultra rare red variety, but never seen it myself.
one of chartreuse's draws is that it has a unique taste and subsequent drunkenness. lotsa stuff goes into making it. i forget how many in total. its not as many as Benedictine tho. theres something about drinks that were created by monks tho. i picture them happily drunk somewheres.
also, one of the ingredients in it is also the active ingredient in absinthe-thujone. however, its said to only be in "trace amounts".
chartreuse is much easier to drink if your aleready a little drunk but i still hate it when comes to alchohol hardley dring anything other than mead, absinthe or bourbon