FEATURES The Great OP Drink Menu By Brady Ehler, Kevin Lalonde, Colin Miley, Luke Simcoe, Steph Smith and Vince Yim It’s deep into the heart of summer, and if I know anything about anything, summer time is the best time to drink. Here at the Other Press, we know alcohol like sun knows how to shine. So, here for your perusal is a collection of some of our favorite drinks, and the reasons we love them so much. Enjoy, but with moderation! Brady “Iron Liver” Ehler: Snake Bite 1/2 pint draft ale 1/2 pink draft cider I know of no bar that will serve this as is, so you have to find a place that will serve draft cider (such as Strongbow), buy a pint cider and buy a pint of ale (but avoid any- thing darker). Remember to get an extra glass for mixing. Just over a year ago, an Irish tourist told me about this drink. Apparently this is a popular concoction in Ireland...popular and dangerous. The Irishman told me many bars in Ireland won’t serve Snakebites any- more, because they make people too rowdy. Well, I just laughed, because I’ve always been led to believe that any alcohol will make an Irishman rowdy. Later that week I found myself at a bar with Strongbow on tap, so I decided to try a Snake Bite. I was amazed: the cider killed the bitterness of the beer, while simultane- ously adding just the right amount of fla- vor, and the beer balanced the dryness of the cider, while adding body and depth! I enjoyed this beverage so much, I had four. Unfortunately, I spent the next half hour trying to get my best friend to fight me. Editor’s Note: This drink is available at The Irish Heather in Gastown. Kevin “The Northem Bandit” Lalonde: Prince George Sunset 1 oz. melon liqueur 1 oz. blue Curacao 1/2 oz. peach liqueur 1/2 oz. tequila Sprite For a little taste of Northern tropical deli- ciousness, try the Prince George Sunset. In a Collins glass, mix (or layer if you’re slick like that) the melon liqueur, blue Curacao, peach liqueur, and tequila to help give it that tinged, pulp mill smog kind of look. Fill gently with Sprite, garnish with a dead hooker or a parasol. Serves one child under 16. This drink is especially useful for that cute girl who doesn’t drink heavily because she worries that she’ll get “too drunk and do something stupid.” Just make sure to cut her off before she becomes a beverage garnish. Sha-wing! Colin “The Debutant” Miley: Crown Royal 2 oz. Crown Royal Ice Simply pour two shots of Crown over ice, in a short glass. This drink reminds me of my late Grandma, Lucy Miley. It was in her huge house on the hill, out on Galliano Island, where I learned that Crown Royal should be consumed straight. This caramel-colored wonder shouldn’t be sullied with Coke or ginger ale. Some people—my Grandma, for instance—liked to add a dash of water right off the hop, but I prefer to let the melting ice do its thing as I sip away happily. It’s the pop that leaves you really hung over anyway. Plus, there’s just something about the 1 8 DOUGLOPOLITAN AUGUST 2006 way a solid-bottomed rocks glass feels in my hand. The clink of the ice against the sides of the glass is music to my ears. Honorable Mentions: Mojitos, on a patio, in the sun. Good red wine with even better late-night company. It is a scientifi- cally proven fact that wine-stained lips enhance necking from three to five times, and distort the line between where my lips end and her lips start, upping the smooch- tastiness of kissing even further. Luke “Beast master” Simcoe: Agave Tequila 1 oz. Agave Tequila To properly consume this shooter, salt and lick your wrist, take the shot and bite on a wedge of lime. I have always been a fan of tequila, but the agave variety is especially fine (and potent). Last time I was in Mexico, I was drink- ing agave on the beach with some people I had met at the bar. The last thing I remem- ber we were running around naked on the beach. I woke up in a barn with a funny taste in my mouth, and it wasn’t the tequila. The donkey I was sharing the stall with seemed very fond of me. Steph “Drinky McDrunkerson” Smith: Gin and Tonic 1 ounce Gin Tonic Water Ice To make a gin and tonic, put a small amount of ice in a highball glass, add gin and fill with tonic. Garnish with lime. In my perfect life, I am perpetually sit- ting on a sunny beach, listening to the waves crash onto the shore, while sipping on a cold Gin and Tonic. I can feel cold fruity, fizzy, citrus love flowing down over my tongue and the condensation on the glass, cool on my fingertips. To me, this is perfection. I didn’t always like Gin, in fact, until I was 20 would avoid it like the plague. I don’t remember why I began to drink it, and I don’t remember who it was that con- vinced me to, but I do remain grateful to that person. They opened my eyes to the greatest summer drink imaginable. After a long day of swimming, a long walk in the sun, or a hot day cooped up in the office, there is nothing more refreshing than a glorious Gin and Tonic. Vince “The Sober One” Yim: Martian Urine Sample 1 part orange juice 1 part pineapple juice 1 part melon liqueur 1 part Malibu Rum This is fairly simple. Just take all the ingre- dients, pour ‘em into a glass over ice, then swallow and/or serve. The end result is a very fruity concoction that is bright green and vaguely tastes like a freezy pop. I first mixed and poured this one during my second year at UNBC in Prince George. When living on residence, every- one on out level participated in the floor crawl, in which every dorm room prepares drinks and participants go from room to room to take shots. As I wasn’t really much of a drinker back then (and not that much now), my responsibility was dispensing rather than drinking. In order to extend the drinks and make them last longer, I ended up mix- ing them with crushed ice and tossing them into the blender. Though I had smart-asses coming up, wanting their drinks to consist solely of the alcoholic components, I merely glared at them while continuing to pour drinks made of 50% crushed ice and 50% drink ingredients. Towards the end of the evening, the ratio was 80:20. opfeatures@gmail.com