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Unusual drink combos that work for you?

CHOCO-LA-TEA
I read about someone here on Chowhound that inadvertantly mixed her tea with her cocao
one sleepy morning only to discover that she had created a new and pleasingly palatable morning drink. I ordered the combo from a willing mixer at an espresso bar yesterday.
I'm calling it "Choco-la-Tea"
What combos have you come up with?

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  1. well i make my own "orange julius" type drink..i combine milk and OJ in a martini shaker with lots of ice and shake it up!

    1 Reply
    1. re: burlgurl

      In the Dominican Republic we have a drink like that...we call it Morir Soñando which translates to "Die Dreaming".

      It's delicious!

    2. Being allergic to caffeine, I drink a lot of herbal teas, hot or cold. Mix a lot of varieties. Right now I'm making peppermint tea with fresh ginger. It's nice.

      I've heard something about adding herbs to red wine, but have not tried it. I guess you stuff a few sprigs in the bottle and recork for a day or two. Sounds fun to experiment with. Now that I think about it, it might be fun to infuse sage into some white wines even.

      24 Replies
      1. re: scuzzo

        Wow, that is interesting, herb-infused wine. Do you recall where you heard about it?
        I just wrote on my blog (address in profile if you're interested) in a post titled "Is it gross or is it genius?" about the fact that I've been drinking gin & pickle juice. Although most people seem to think it's the former.

        I do like calimocho too, I fear.

        How come no one makes cocktails with Yoohoo? Or do they? Some years ago in Boston everyone was using Tang, but I think that's slowed to a halt.

        1. re: tatamagouche

          I read your blog occasionally tatamaqouche (but the guy with the bloodied eye?).
          I'm waiting until all the raisins soaking in gin in my kitchen are eaten up and then I will add some of the liquid to the brine in the bread & Butter pickles and get back to you with a rating. I've always enjoyed both drinks on their own I might add.
          Any thoughts on the Choco-La-Tea ?

          1. re: fruglescot

            The guy with the bloody eye has a PhD and speaks I believe 5 languages, BTW.

            I'm confused—you're soaking raisins in gin, and then you're going to add some of that liquid to pickles that you're making, and *then* you're going to drink it with more gin?

            The chocolatea doesn't sound weird to me given what people are putting in chocolate bars these days. I'd drink it.

            1. re: tatamagouche

              The raisins soaked in gin is an old and time tested home remedy.I eat 9 of them per day and the 'current' supply is almost finished.When all I have left is the gin I will make a drink of it and some brine from the bread and butter pickles in the fridge. What are you calling this combo?

              1. re: fruglescot

                I realize you weren't asking me but "Rai-Gin Pickle Juice" comes to mind. :-)

                1. re: amethiste

                  Thanks for your submission amethiste. We might all be 'rai-gin'
                  after a few swigs of that combo. Does that drink sound appealing to your tastes?

                  The 'Three Meatballs Award for your suggestion-
                  Click on below
                  Rescue me.

                  1. re: fruglescot

                    Hmm. Pickles & raisins might be too much even for me. But I applaud your derring-do.

                    1. re: tatamagouche

                      OF ALL THE GIN JOINTS IN ALL THE WORLD AND SHE......
                      Oh my God tata. When the raisins 'run out'... I'll use the gin remnants to mix with the pickle juice. Am I advocating mixing raisins and pickles? I don't think so.

            1. re: phoenikia

              Hmm. Maybe I'll try it, but I'd better get drunk first.

              1. re: tatamagouche

                One thing I've been meaning to try to make is an alcoholic Greek frappe (iced coffee made with European Nescafe), replacing the milk with Talea or Bailey's. Maybe this summer, I'll finally try it;)

            2. re: tatamagouche

              Although I initially was dubious of the gin and pickle juice combo, I have done some thinking and realized, isn't this just a riff on the classic combo of a gin martini and an olive? Similar idea, and totally delish! So put me in the "genius" camp. I love pickles!

              1. re: moh

                That's what I said! Great minds think alike.

              2. re: tatamagouche

                I think I saw it on The Food Network. Wish I could remember details.

                  1. re: goodhealthgourmet

                    Thank you!!! I HAVE that cookbook. That's where I saw it. Haven't looked at it in a while though!

                    1. re: scuzzo

                      oooh, fun. let us know if you do any experiments...

                      1. re: goodhealthgourmet

                        I just now stuffed some fresh rosemary and thyme into a bottle of two buck Chuck cab. I'll let you know!

                        1. re: scuzzo

                          Well it's only been an hour and decided to try it. VERY nice! Maybe too strong by tomorrow. I had added 2 pretty generous sprigs of rosemary and about 6 sprigs of thyme. I swirled the bottle a couple times during the hour. Right now it has just a nice hint of herbs that make it fresh and unique without being "knock you over the head". I say try it. Next, sage with Chardonnay!!!

                          1. re: scuzzo

                            You're just what we were looking for when we started this thread scuzzo. "A creative mixologist"

                            1. re: scuzzo

                              oooh, i like the chard idea because i'm a fan of herbaceous whites.

                              1. re: goodhealthgourmet

                                Tonight I bought some mediocre Fisheye Chard. I put some in a jar with sage (crushed a bit with my hands first), PLUS a good handful of lemon thyme. Wow! I totally dig this! Let it sit a few hours and it's so good. Subtle, fresh, complex, and just terrific.

                                Would love if anyone else tries this to report. Maybe we need a new thread?

                                1. re: scuzzo

                                  Are you describing a drink here,scuzzo?

                                  1. re: fruglescot

                                    Chardonnay infused with sage and lemon thyme. Then drunk as wine. It was tasty!

              3. makes me think of the "choclatea" line of chocolates from smile chocolatiers - hand-blended with crush tea...

                http://www.smilechocolatiers.com/

                they're delicious, btw.

                1. Lipton tea bag with orange juice and mulling spices, served warm

                  In Hong Kong, there's a drink made of half coffee and half tea. It sounds awful, but it's actually pretty good.

                  Cream added to most juices = tasty creamsicle

                  The weirdest (to me) drink that I like, though, is a salt lassi made with cumin and asetofeda.

                  Micheladas made with negro modelo and tamarind are also unusual for this country and in my book very tatsy.

                  1. I've never tried it, but I'm intrigued by the idea of shandy--half-beer, half lemonade, British, I think. It sounds a bit gross, but I do improve cheap beer with a big hunk of lemon or lime, or even lemon juice if I'm desperate.

                    Anyone know how to make a decent shandy? Or where it's available commercially in the northeast US?

                    8 Replies
                      1. re: Kinnexa

                        In Germany that's a highly popular summer drink called either Alster or Radler, depending on region/city/neighborhood/bar/bartender.... let's just say if you want to make sure you're getting a lager with sprite instead of fanta, you always ask.

                        It's a very refreshing summer drink, and a fantastic way to ease yourself from a sunny afternoon in the beer garden into the *real* beer drinking of the evening ...

                        1. re: linguafood

                          That reminds me of another German quaff: Diesel. Half coke, half lager. It's a good way to avoid getting overfull on beer when you're drinking it by the Maß.

                        2. re: Kinnexa

                          Hey Kinnexa,

                          As I learned it in the British pubs in Tokyo, a Shandy is equal parts beer, (usually a lager, but not a rule) and ginger ale. Substituting a shandy for a bloody mary is requisite for the Sunday morning precursor to the noon-time Carvery. (Roasted beef, pork, and mutton, served with all the traditional fixin's).

                          Yoroshiku,
                          Andy

                          1. re: AndyP

                            I remember seeing billboards when I was in Ireland, years and years ago, for a shandy made with Guinness and 7-up. Y'all can have my share of that. I'll take my Guiness straight up and my 7-up mixed with Pernod.

                          2. re: Kinnexa

                            We drank that concoction at frat parties in college... They called it "hop, skip, and go naked".

                            1. re: Reene902

                              Yep, we did H,K and GN, too, but it was pink lemonade, beer and vodka! Geez, I have a headache just thinking of it.

                              Or "hunch punch" which was whatever alcohol could be gotten with hawaiian punch to hide the taste.

                            2. re: Kinnexa

                              Lemon shandy is really refreshing, especially in the summer. The lemonade they use in the UK though is a type of sparkling soda (kind of like Sprite, but with just lemon-flavour, NO lime in the mix). Shandies taste better, IMO, with a decent-quality lager beer, but I've tried them with cheap lager and also pale ales and they're not too bad. I've tried making a shandy with Sprite before too, and though it's OK it doesn't taste the same.

                              British grocers should carry Bass Shandy in cans. It's very low alcohol content (even kids drink it in the UK). Just look for it in the section with other sodas.