Explosive-Bomb

In addition to being drunk with water poured over sugar, absinthe was a common cocktail ingredient in both Great Britain and the United States, and continues to be a popular ingredient today. One of the most famous of these is Ernest Hemingway's "Death in the Afternoon" cocktail, a concoction he contributed to a 1935 collection of celebrity recipes. His directions are as follows: "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly."

SECTION I. (>ROADKIL CAN BE PHUN<)

ROADKILL IS POSSIBLY THE MOST USE-
FUL THING IN THE KNOWN UNIVERSE. CON-
SIDER IT'S PROPERTIES: IT SMELLS BAD,
IT LOOKS BAD, IT CAN BE EASILY CONCEAL-
ED (THAT IS UNLESS IT'S A ROADKILL
HORSE OR SOMETHING TO THAT EFFECT!).

1. STUFF ROADKILL IN MAILBOXES, CAR'S
GLOVE COMPARTMENTS, GENIE MACHINES,
NIGHT DEPOSIT SLOTS, OR ANY OTHER
CONVENIENT OPENING.
2. GIFT WRAP SOME ROADKILL AND SEND IT
TO YOUR FAVORITE PERSON. BE SURE TO
GIFTWRAP IT IN SOMETHING WITH FLOW-
ERS OR HEARTS ON IT.
3. LEAVE SMALL ROADKILL STREWN ABOUT IN
YOUR LOCAL MICKEY D'S (MCDONALDS)OR
WHATEVER RESTAURANT YOU DON'T LIKE.
4. WRAP ROADKILL IN FREEZER PAPER, AND
SECRET IT INTO SOMEONES FREEZER
MARKED "ROAST", OR "BURGERS".
5. PUT ROADKILL IN SOMEONE'S WELL, OR
CISTERN.
6. COMBINE DIFFERENT TYPES OF ROADKILL
TO MAKE YOUR OWN NEW CREATURE. TAKE
IT TO YOUR SCHOOL, AND LEAVE IT SOME
PLACE WHERE IT IS SURE TO BE FOUND.
---------------------------------------
SECTION II (>POOLS<)

HAVING A SWIMMING POOL IS POSSIBLY
THE BIGGEST WAY TO ASK TO BE ATTACKED
BY EVERY SELF-RESPECTING ANARCHIST
AROUND.

1. PISS, SHIT OR PUKE IN THE POOL.
2. LEAVE SOME EXTREMELY LARGE ROADKILL
FLOATING IN THE POOL. I DON'T MEAN
GROUNDHOG, I MEAN BIG, LIKE A HORSE
DONKEY, OR COW.
3. POUR DIFFERENT COLORS OF DYE IN THE
POOL.
4. PHUCK AROUND WITH THE THERMOSTAT.
5. PUT ROADKILL IN THE POOL'S FILTERS,
THIS WILL CAUSE THE ENTIRE POOL TO
SMELL AWFUL.
6. INVITE EVERYONE OVER TO YOUR POOL
PARTY AT THE VICTIM'S HOUSE,
PREFERABLY ON A SUNDAY AFTERNOON.
---------------------------------------
SECTION III (>LATENIGHT PHUN<)

DON'T YOU JUST LOVE TO SNEAK AROUD
AT NIGHT WHEN EVERYONE IS ASLEEP? YOU
CAN DO ALMOST ANYTHING AND NOONE WILL
KNOW ABOUT IT UNTIL THE NEXT MORNING.

1. PLAY MAILBOX, WHERE THE GUY WHO
MANGLES OR STEALS THE MOST MAILBOXES
WINS THEM ALL.
2. DO KIDDIE HALLOWEEN STUFF: SOAP
WINDOWS, THROW EGGS, ETC...
3. GET A BB GUN AND SHOOT THAT DAMN DOG
THAT ALWAYS BARKS AT YOU. BE SURE TO
SHOOT IT ABOUT 30 TIMES, TO INSURE
MAXIMUM EFFECT.
4. TURN ON EVERYONE'S OUTDOOR FAUCETS.
WHEN THEY GO TO WORK IN THE MORNING,
THEIR YARD WILL BE A SWAMP.
5. BREAK INTO YOUR PHAVORITE SCHOOL.
SEE WHAT THERE IS TO STEAL. IF YOU
CANT FIND ANYTHING, TRASH THE PLACE!
6. HAVE A CONTEST TO SEE WHO CAN STEAL
THE MOST INTERESTING ROAD SIGNS,
LIKE COX ROAD, DIX LANE, ETC...
---------------------------------------
SECTION IV (>POP MACHINES<)

HAVEN'T YOU EVER WONDERED HOW HOW A
POP MACHINE WORKS? THEY CAN BE REAL FUN
WHEN YOU'RE BORED.

1. REMOVE SOME OF THE PUSH BUTTONS, AND
PLAY WITH THE STUFF BEHIND THEM. YOU
WILL FIND THAT COINS DROP.
2. PUT A BIG BOMB UP IN WHERE THE POP
CANS GO.
3. GET SOME OF YOUR PHRIENDS, AND A
TRUCK. STEAL THE SONOFABITCH, 99% OF
THE TIME, NOONE WILL STOP YOU.
4. JUST MANGLE IT TO THE POINT WHERE IT
IS NO LONGER ANY GOOD FOR ANYTHING
EXCEPT SCRAP METAL.
5. GLUE ONE OF THE BUTTONS DOWN WITH
SUPER GLUE, NEXT TIME SOMEONE PUTS
IN MONEY, IT WILL GIVE THEM THAT.
6. CRAZY GLUE ALL THE BUTTONS UP SO
THAT SOMEONE WILL HAVE TO USE A
SLEDGE HAMMER TO PRESS IT.
---------------------------------------
SECTION V (>CARS<)

CARS CAN BE FUN, IF YOU'RE NOT THE
OWNER OF THE VICTIMISED VEHICLE.

1. PUT SOME GRAVEL BEHIND THE HUBCAPS,
IF THE VICTIM IS NOT TOO MECHANICLY
INCLINED, THEY WILL THINK THEIR CAR
IS PHALLING APART.
2. CUT ALL THE WIRES (DASH, SEATS, ETC)
IN THE ENTIRE CAR.
3. PUT MOTHBALLS IN THE GAS TANK. THIS
WILL CAUSE THE VICTIM'S CAR TO SUDD-
ENLY HIT SPEEDS ABOVE MACH 12.
4. GIVE IT A ONCE OVER: PAINT REMOVER
ON THE HOOD, SLASHED TIRES, DENTED
PANELS, SMASHED LIGHTS, ETC...
5. PUT CRAZY GLUE IN ALL

This file will tell you how to make some of our favorite
drinks. Enjoy.

Drink: Dry Martini
Ingredients: 4 parts gin (or vodka); 1 part DRY vermouth

Stir with cracked ice; strain into glass. Add green olive or
a twist of lemon peel. Change your name to "James"

Drink: Manhattan
Ingredients: 1 1/2 oz. Bourbon (or rye); 1/2 oz. sweet
vermouth; Dash of Angostura bitters (optional)

Stir with cracked ice and strain into glass. Add a cherry.
Voila.

Drink: Sour
Ingredients: 1 1/2 oz. Bourbon (or rye); 3/4 oz. fresh lemmon
juice; 1 teaspoon sugar

Shake with cracked ice; strain into glass. Add orange slice on
rim of glass and a cherry. Pucker up.

Drink: Bloody Mary
Ingredients: 3 oz. tomato juice; 1/2 oz. lemon juice; Dash of
Worchestershire sauce; 1 1/2 oz. vodka

Add salt and pepper to taste. Shake with cracked ice; strain
into six oz. glass. Don't let the bed bugs bite.

Drink: Gimlet
Ingredients: 4 parts gin (or vodka); 1 part sweetened lime
juice

Shake with cracked ice and strain into a cocktail glass. Serve
with small slice of fresh lime. Down the hatch.

Drink: Daiquiri
Ingredients: Juice from 1/2 lime or 1/4 lemon; 1 teaspon sugar;
1 1/2 oz. light rum

Shake thoroughly with cracked ice, until the shaker frosts.
Strain into cocktail glass. Delicious.

Drink: Whiskey Collins
Ingredients: 1 1/2 oz. Whiskey; Juice of 1/4 lime; 7-up

Mix whiskey and lime juice in a tall glass. Add ice cubes; fill
with 7-up. Best tasting Collins of all.

Drink: Old-fashioned
Ingredients: Dash of Angostura bitters; 1/2 teaspoon sugar;
1/2 oz. sparkling water; 1 1/2 oz. whiskey

Stir bitters, sugar, and water in glass; add ice cubes, and
whiskey. Add twist of lemon peel, orange slice, and cherry.
Superb!

Drink: Margarita
Ingredients: 1 1/2 oz. Tequila; 1/2 oz. Triple Sec; 1 oz.
fresh lime or lemon juice

Moisten cocktail glass with fruit rind; spin rim in salt. Shake
ingredients with cracked ice. Strain into glass. Sip over rim.
Ole!

Drink: Screwdriver
Ingredients: 1 1/2 oz. Vodka; orange juice

Put ice cubes in six-oz. glass. Add vodka; fill with orange
juice; stir.

Drink: Bacardi
Ingredients: Juice of 1/2 lime (or lemon); 1/2 teaspon sugar;
one teaspoon grenadine; 1 1/2 oz. Bacardi rum

Shake well with cracked ice and strain into cocktail glass. Yum.

Drink: Tequila Sunrise
Ingredients: 2-3 dashes grenadine; orange juice; 1 1/2 oz.
of Tequila

Put grenadine into eight-oz. glass. Fill with ice cubes. Add
tequila. Fill with orange juice. DO NOT STIR. Chug it down.

Drink: Whiskey Wallbanger
Ingredients: 1 oz. Whiskey; 1/2 oz. Liquore Gilliano; Orange
juice

Fill tall glass with ice cubes. Add liquors. Fill with orange
juice; stir. Delicious, fabulously smooth

Drink: Gin 'n Tonic
Ingredients: Juice and rind of 1/4 lime; 1 1/2 oz gin; tonic
water (Schweppes is reccommended)

Squeeze lime over ice cubes in tall glass and add rind. Pour in
gin; fill with tonic and stir.

Drink: Sombrero
Ingredients: 1 1/2 oz. coffee liquer; chilled milk

Fill eight-oz. glass with ice cubes. Add liquer; fill with milk;
stir. Mmmmmmmmmmm.

Drink: Stinger
Ingredients: 1 1/2 oz. brandy; 3/4 oz. white creme de menthe

Shake with cracked ice; strain into glass. A real humdinger.

Drink: Pina Colada
Ingredients: 1 1/2 oz. rum; 1 oz. cream of coconut; 2 oz.
Pineapple juice

Shake with 1/2 cup crushed ice (use a blender). Pour into a tall
glass filled with ice cubes. Add a chery. Tastes good!

Drink: Rob Roy
Ingredients: 1 1/2 oz. Scotch; 3/4 oz. sweet vermouth; dash of
Angostura bitters

Stir with cracked ice; strain into cocktail glass. Add a twist
of lemon peel. This drink is often called a "Scotch Manhattan".

Drink: Black Russian
Ingredients: 1 1/2 oz. vodka; 3/4 oz. coffee liquer

Shake with cracked ice; strain over ice cubes in a prechilled
short glass (slightly larger than a teacup). Drink up, Comrade!

Drink: Scarlett O'Harra
Ingredients: 1 1/2 oz whiskey; juice of 1/4 lime; 1 1/2 oz.
cranberry juice cocktain (Ocean Spray)

Shake with cracked ice; strain into a glass. As enticing as it's
namesake!

Serve in a martini glass

Ingredients:

2 oz. gin
1 tsp. dry vermouth

Combine straight up and stir with an olive. MARTINIS can be made stronger
and dryer (less vermouth) or weaker and dryer (more vermouth) or sweeter (half
sweet, half dry vermouth). They can also be made with vodka instead of gin.
Can be served on the rocks too. A twist of lemon or orange can be used instead
of the olive. For a MARTINI, HOLLAND STYLE, use Dutch genever gin. For a
MARTINI MAJADOR, use tequila instead of gin.



PINA COLADA

Serve in a deep champagne saucer
Ingredients:

2 oz. gold rum
2 oz. cream of coconut
4 oz. pineapple juice
1 pineapple stick

Combine everything except the pineapple with ice; shake well. Strain.
Decorate with the pineapple and a cherry. A PINA COLADA can also be mixed with
a little crushed ice in a blender.



GIN FIZZ

Serve in a highball.

Ingredients:

3 oz. gin
1 1/2 oz. lemon juice
3/4 oz. lime juice
1 tbs. powdered sugar
Club soda

Combine (except the soda) with ice; shake well. Strain; add ice and soda.



TOM COLLINS

Serve in a highball.

Ingredients:

2 oz. gin
1 1/2 oz. lemon juice
1 1/2 tsp. sugar syrup
Club soda

Combine everything except the soda; stir well and add ice. Fill the glass
with soda and decorate with a cherry. A JOHN COLLINS is a TOM COLLINS using
ginger ale instead of club soda.


HARVEY WALLBANGER

Serve in a highball.

Ingredients:

1 oz. vodka
2 tsp. Galliano
Orange juice

Pour the vodka into a tall glass; add ice and almost fill the glass with
orange juice. Float the Galliano on top.



WHISKEY SOUR

Serve in a old fashioned glass.

Ingredients:

2 oz. whiskey
1 oz. lemon juice
1 tbs. sugar syrup

Combine with ice; shake well. Strain straight up. Decorate with a slice of
lemon. For a WARD EIGHT, add a few drops of grenadine before mixing.




EARTHQUAKE

Serve in a champagne hollow stem glass.

Ingredients:

1 1/2 oz. tequila
1 tsp. grenadine
2 strawberries
1-2 dashes orange bitters
3 oz. crushed ice

Combine in a blender at a high speed for 15 seconds. Strain straight up
with a lime slice and a strawberry.


Planter's Punch


Served in a punch bowl

Ingredients:

1 1/2 oz. Myer's rum
1 oz. lemon juice
1 oz. sugar syrup
1 oz. orange juice
Several drops grenadine

Combine with ice; shake well. Strain onto crushed ice. Decorate with a
cherry plus slices of fruit. Lime juice can be used instead of lemon juice;
Angostura bitters instead of the grenadine. You can use two kinds of rum if
you'd like. A bittered punch should be touched up with club soda.


PINK LEMONADE

Serve in a wine glass.

Ingredients:

5 oz. rose wine
2 oz. lemon juice
2 oz. orange juice
3 tsp. sugar syrup
2 tsp. kirschwasser

Combine; stir well and add ice. Decorate with a slice of lemon.


FROZEN DAIQUIRIS


Daiquiris, along with other frozen drinks are made basically the same way:
Combine the ingredients in an electric blender, add 3 oz. of crushed ice, and
blend at a low speed for no more than 15 seconds. Strain the drink into a wide
champagne glass and serve straight up.


PLAIN FROZEN DAIQUIRI

Ingredients:

1 1/2 oz. white rum
2 tsp. lime juice
1 tsp. sugar syrup

Add an extra oz. of crushed ice. Serve with a straw and top with a
teaspoon of 151 proof rum.

---------

FROZEN LIME DAIQUIRI

Ingredients:

2 oz. white rum
2 tsp. lime liqueur
2 tsp. lime juice

Add a twist of lime in the glass and drop in the peel.

---------

FROZEN PASSION FRUIT DAIQUIRI

Ingredients:

1 1/2 oz. white rum
1/2 oz. passion fruit syrup
2 tsp. lime juice
2 tsp. orange juice
1 tsp. lemon juice

Follow directions as given at the beginning.

---------

FROZEN MINT DAIQUIRI

Ingredients:

2 oz. white rum
2 tsp. lime juice
1 1/2 tsp. sugar syrup
1/2 doz. mint leaves

Add an extra oz. of crushed ice.

--------

FROZEN MANGO-LIME DAIQUIRI

Ingredients:

1 1/2 oz. white rum
1 oz. mango nectar
2 tsp. lime liqueur
2 tsp. lime juice

Garnish with a slice of mango.

--------

FROZEN GUAVA DAIQUIRI

Ingredients:

1 1/2 oz. white rum
1 oz. guava nectar
2 tsp. lime juice
1 tsp. banana liqueur

Follow direction as given at the beginning.

--------

FROZEN PEACH DAIQUIRI

Ingredients:

1 1/2 oz. white rum
2 oz. frozen peaches, thawed
and sliced.

Save the syrup from the frozen peaches and add 2 teaspoons into the blender.


BLACK RUSSIAN

Serve in a big old fashioned glass.

Ingredients:

1 1/2 oz. vodka
3/4 oz. Kahlua

Combine with ice; shake well. Strain and add ice. For a BLACK MAGIC add a
few drops of lemon juice before shaking.



ZOMBIE

Serve in a high ball.

Ingredients:

1 1/2 oz. gold rum
3 tsp. lime juice
1 tbs. Jamaican rum
1 tbs. white rum
1 tbs. pineapple and papaya juice
1 1/2 tsp. sugar syrup
1 tsp. 151-proof rum
1 pineapple stick
Granulated sugar

Combine everything except the high- proof rum, pineapple stick, and
granulated sugar with ice; shake well. Strain and add ice. Decorate with the
pineapple stick and a cherry; float the high-proof rum and sprinkle a little
sugar over it. ZOMBIES should be made with rums of various strengths (i.e. 90
and 86 proof). A little apricot brandy can be used as an addition to the fruit
juices; sprigs of mint can be added to the garnishes.



FLAMES OVER NEW JERSEY

Serve in a punch bowl.

Ingredients:

1 quart apple brandy
A few dashes of Angostura bitters
8 oz. sugar

Warm the brandy and combine it with the bitters and the sugar in a punch
bowl. Stir until the sugar is dissolved. Ignite at the table. Extinguish
with a quart of boiling water; stir and serve hot.



BLOODY MARY

Serve in a SOUR glass.

Ingredients:

1 1/2 oz. vodka
3 oz. tomato juice
1 tbs. lemon juice
Several drops Worchestershire sauce
Several drops Tobasco sauce

Combine with ice; shake well. Strain and serve straight up. Add salt and
pepper to taste. For a BLOODY MARIE halve the lemon juice and add several
drops of Pernod. For a BLOODY MARIA use tequila instead of vodka.



RED LION

Serve in a BIG OLD FASHIONED glass.

Ingredients:

1 1/2 oz. Grand Marnier
1 tbs. gin
2 tsp. orange juice
2 tsp. lemon juice

Combine with ice; shake well. Strain. Add ice and a twist of lemon.



LITTLE PRINCESS

Serve in a BIG OLD FASHIONED glass.

Ingredients:

1 1/4 oz. gold rum
1 1/4 oz. sweet vermouth

Combine with ice; shake. Strain and add ice.



ICED RUM COFFEE

Serve in a HIGH BALL.

Ingredients:

1 1/2 oz. white rum
1 tsp. Jamaican rum
2 tbs. whipped cream
6 oz. iced black coffee
Sugar

Combine the rums and the coffee; sugar to taste. Fill the glass with ice
and top with the whipped cream.



DINAH

Serve in a OLD FASHIONED glass.

Ingredients:

1 1/2 oz. whiskey
3/4 oz. lemon juice
1/2 tsp. powdered sugar

Combine. Shake with ice. Pour on ice. Decorate with mint.



MINT JULEP

INGREDIENTS:

1 1/2 TEASPOON SUPERFINE (SUGER)
6 FRESH MINT LEAVES
2-3 SPRIGS OF FRESH MINT
A DASH OF COLD WATER
1 - 1 1/2 CUPS OF SHAVED ICE
4 OUNCES BOURBON
2 LEMON SLICES
1/4 TEASPOON CONFECTIONERS' SUGAR
2-3 DROPS BRANDY

SERVE IN: 8 OUNCE HIGHBALL, WITH STRAW

PLACE 1 1/2 TEASPOONS OF SUGAR, 6 LEAVES OF FRESH MINT, AND A DASH OF COLD
WATER IN A HIGHBALL. USE A MUDDLER TO CRUSH THE MINT. FILL THE GLASS ALMOST
TO THE TOP WITH CRUSHED ICE, POUR IN THE BOURBON AND MIX IN WITH THE ICE. DRY
THE OUTSIDE OF THE GLASS AND PLACE IT IN A REFRIGERATOR FOR 1 HOUR OR A FREEZER
FOR 1/2 HOUR.

REMOVE THE GLASS, TOUCHING IT AS LITTLE AS POSSIBLE, SO THAT IT REMAINS
FROSTED. ADD SLICES OF LEMON, PLANT THE 2-3 SPRIGS OF MIND AND SPRINKLE THE
MINT WITH 1/4 TEASPOON SUGAR. PLACE 2-3 DROP OF BRANDY ON TOP AND SERVE WITH
STRAW.


ROB ROY

INGREDIENTS:

1/2 OUNCE SWEET VERMOUTH
3 OUNCES SCOTCH
6-8 ICE CUBES
1 STRIP ORANGE PEEL

SERVE IN: 4 OUNCE COCKTAIL GLASS

COMBINE THE VERMOUTH AND SCOTCH IN A MIXING GLASS AND FILL WITH ICE CUBES.
STIR GENTLY THEN PLACE A STRAINER ON TOP OF MIXING GLASS AND POUR INTO COCKTAIL
GLASS. TWIST THE ORANGE PEEL, TWIRL AROUND INSIDE OF GLASS, THEN DROP IT IN.



GIMLET

INGREDIENTS:

3 OUNCES GIN OR VODKA
2 ICE CUBES
2 OUNCES ROSE'S SWEETENED LIME JUICE
1 SLICE LIME

SERVE IN: 6 OUNCE WINE/COCKTAIL GLASS, CHILLED

PLACE THE GIN OR VODKA IN A 6 OUNCE GLASS AND ADD THE ICE. TOP WITH THE
LIME JUICE AND THE SLICE OF LIME.



OLD FASHIONED

INGREDIENTS:

1/2 LUMP SUGAR
A DASH OF ANGOSTURA BITTERS
A DROP OF COLD WATER
2-3 ICE CUBES
3 OUNCES OF BOURBON, SCOTCH, OR
BLENDED WHISKEY
1 STRIP LEMON PEEL
1 SLICE ORANGE (OPTIONAL)
1 MARASCHINO CHERRY (OPTIONAL)

SERVE IN: AN OLD FASHIONED GLASS

IN THE OLD FASHIONED GLASS, PLACE THE 1/2 LUMP OF SUGAR, DASH OF BITTERS AND
THE DROP OF COLD WATER. CRUSH THE SUGAR SO THAT IT IS TOTALLY DISSOLVED. ADD
THE ICE CUBES AND WHISKEY AND STIR WELL. TWIST THE LEMON PEEL OVER THE DRINK,
TWIRL THE EDGE AROUND THE GLASS AND DROP IN.


RUSTY NAIL

INGREDIENTS:

1 1/2 OUNCES SCOTCH
1 1/2 OUNCES DRAMBUIE
2 ICE CUBES

SERVE IN: AN OLD FASHIONED GLASS

COMBINE THE SCOTCH AND DRAMBUIE IN THE OLD FASHIONED GLASS, ADD THE ICE, AND
STIR GENTLY.


PRESBYTERIAN

INGREDIENTS:

2-3 ICE CUBES
3 OUNCES BOURBON
2 OUNCES COLD GINGER ALE
2 OUNCES COLD CLUB SODA
1 STRIP LEMON PEEL

SERVE IN: 8 OUNCE HIGHBALL

COMBINE THE ICE CUBES, GINGER ALE, AND CLUB SODA IN THE HIGHBALL. TWIST THE
LEMON PEEL OVER THE GLASS AND DROP IT IN.


MORNING GLORY

INGREDIENTS:

1 1/2 OUNCES FRESH LEMON JUICE
1 TEASPOON SUPERFINE SUGAR
2 1/2 OUNCES SCOTCH
6 DROPS PERNOD
1 EGG WHITE
2 TEASPOONS HEAVY CREAM
3-4 ICE CUBES

SERVE IN: A 6 OUNCE COCKTAIL GLASS,
CHILLED

COMBINE THE LEMON JUICE ADN THE SUGAR IN A MIXING GLASS AND STIR TO DISSOLVE
THE SUGAR. ADD THE SCOTCH, PERNOD, EGG WHITE, HEAVY CREAM, AND ICE CUBES.
PLACE A SHAKER ON GLASS AND SHAKE. REPLACE SHAKER WITH A STRAINER AND POUR
INTO CHILLED GLASS.


BOSTON WARD 8

INGREDIENTS:

1 OUNCE FRESH LEMON JUICE
3 OUNCES BOURBON
1/2 OUNCE GRENADINE
3-4 ICE CUBES
1 SLICE ORANGE
1 DASH COLD CLUB SODA

SERVE IN: 8 OUNCE WINE GLASS, CHILLED

COMBINE THE LEMON JUICE, BOURBON, GRENADINE AND ICE IN A MIXING GLASS.
PLACE A SHAKER ON TOP OF THE GLASS AND SHAKE. REMOCE THE SHAKER, PLACE A
STRAINER ON TOP OF GLASS AND POUR INTO CHILLED GLASS. PLACE ORANGE SLICE IN
GLASS. RINSE SHAKER WITH CLUB SODA AND POUR INTO GLASS.


SAZERAC/ZAZARAC

INGREDIENTS:

3 OUNCES BOURBON
1/2 TEASPOON SUPERFINE SUGAR
1 ICE CUBE
1 STRIP LEMON PEEL
5 DROPS PEYCHAUD BITTERS OR
ANGOSTURA BITTERS
3 DROP OJEN OR PERNOD

SERVE IN: AN OLD FASHIONED GLASS

PLACE THE WHISKEY AND THE SUGER IN THE OLD FASHIONED GLASS AND STIR TO
DISSOLVE THE SUGAR. ADD THE ICE CUBE AND LEMON PEEL, AND TOP WITH THE BITTERS.
STIR BRIEFLY.


THE BRONX

INGREDIENTS:

1/2 OUNCE SWEET VERMOUTH
1/2 OUNCE DRY VERMOUTH
2 1/2 OUNCES GIN
1/4 ORANGE
3-4 ICE CUBES

SERVE IN: 4 OUNCE COCKTAIL GLASS,
CHILLED

COMBINE THE 2 VERMOUTHS, GIN, JUICE OF 1/4 AN ORANGE, AND ICE CUBES IN A
MIXING GALSS. DROP THE SQUEEZED ORANGE INTO THE MIXING GLASS, PLACE A SHAKED
ON TOP AND SHAKE. REPLACE THE SHAKER WITH A STRAINER AND POUR INTO GLASS.


WHISKEY HIGHBALL

INGREDIENTS:

2 OUNCES WHISKEY
2 ICE CUBES
4-6 OUNCES COLD CLUB SODE/GINGER ALE

SERVE IN: 6-8 OUNCE HIGHBALL GLASS

ADD ALL INGREDIENTS AND STIR QUICKLY AND LIGHTLY. USE A MEDIUM, RATHER THAN
TALL HIGHBALL.


GOLDEN FIZZ

INGREDIENTS:

1 1/2 OUNCES FRESH LEMON JUICE
3 OUNCES GIN
1 TSP SUPERFINE SUGAR
1 EGG
3-4 ICE CUBES
2 OUNCES COLD CLUB SODA

SERVE IN: 8 OUNCE WIN/COCKTAIL GLASS, CHILLED

COMBINE THE LEMON JUICE, GIN, AND SUGAR IN A MIXING GLASS AND STIR TO
DISSOLVE THE SUGAR. ADD THE EGG AND THE ICE CUBES (TO MAKE A SILVER FIZZ, ADD
A DASH OF HEAVY CREAM). PLACE A SHAKER ON TOP OF THE MIXING GLASS AND SHAKE
6-7 TIMES. REPLACE SHAKER WITH STRAINER AND POUR INTO GLASS. RINSE THE SHAKED
WITH COLD CLUB SODA AND POUR INTO GLASS.


GIN RICKEY

INGREDIENTS:

2 ICE CUBES
JUICE OF 1/2 LIME
3 OUNCES GIN
4 OUNCES COLD CLUB SODA

SERVE IN: HIGHBALL

PLACE THE ICE CUBES IN THE HIGHBALL AND ADD THE LIME JUICE AND THE GIN.
FILL THE GLASS WITH SODA AND STIR BRIEFLY.


%%%%%%%%%%%%%%%%%T-MEN%%%%%%%%%%%%%%%%%
% %
% Tips for Bartenders %
% %
T By: The Penguin T
M M
E Written for: E
N N
% The South Pole.......[312] 677-7140 %
% The Outpost..........[312] 441-6957 %
% %
%%%%%%%%%%%%%%%%%T-MEN%%%%%%%%%%%%%%%%%


Glasses:

Use frshly washed glassware. Place glasses face down on a thin towel for
drying. Use a stemmed glass for cocktails served with no ice so that the hand
holding the glass will not warm the drink.


Frosting A Glass:

Keep in a refrigerator (or bury in shaved ice) until glass is frosted. To
"sugar-frost" a glass, wet the rim of a pre-chilled glass with lime or lemon
then dip into powdered sugar, or salt per recipe.


Chilling A Glass:

Refrigerate or fill each glass with shaved or crushed ice before mixing.
Shake out the melted ice before pouring the drink.


Shaking and Blending:

Drinks containing fruit juices, sugar, eggs, cream, etc. should be well
shaken. To attain a frothy quality, use an electric blender. Also use a
blender for punches, sours and fruit and egg drinks.


Stirring:

Stir drinks with clear liquors including ice. Stir drinks containing a
carbonated mixer very gently. Don't stir liqueurs.


Adding Sugar:

Sugar should be put in the mixing glass first, then add the liquor.
Powdered sugar is best used with alcohol because it dissolves easily with
alcohol at low temperatures. Some bartenders prefer syrup because it blends
instantly. Store syrup in bottles and keep cool. If you want to make your
own, here's how: dissolve one pound of granulated sugar in one-half pint of
hot water. Stir slowly adding water to make desired quantity (usually one
pint).


Using Ice:

Ice goes into the mixing glass, shaker or drinking glass before drink. Use
cubes, as a rule, for old- fashioneds, highballs, or any on-the- rocks drinks.
Cracked or cubed ice is best for stirring and shaking. Crushed or shaved ice
for frappes and other tall drinks or for sipping drinks through straws.


Bitters:

Only a dash or two. Made from combinations of roots, bark, berries and
herbs. They are aromatic and bitter in taste. The four brands below are most
popula:. ANGOSTURA BITTERS-made in Trinidad ABBOTT'S AGED BITTERS-made in
Baltimore PEYCHAUD'S BITTERS-made in New Orleans ORANGE BITTERS-made in England


Twist or Peel:

When using a twist of lemon peel, rub outer skin of peel around the rim of
the glass to coat it with its natural oil. Add some of its oil to the drink by
twisting the peel over the glass. Then add the peel itself.


Fruit or Juices:

Wash fruit first. Slices should be 3/8 inch thick and slit up the center to
saddle on rim of glass. Keep garnished on a bed of ice or in a cool place. In
drinks containing fruit juices, you must pour the liquor in last.


Serving Beer:

Chill beer like champagne; surround with ice cubes and turn gently a few
times. Don't serve it too cold for it goes flat. Don't shake bottle or can
before opening. Open gently to prevent gushing. Once opened, serve promptly!
Don't tilt glass to allow beer to slide slowly down side! Instead, pour beer
into center of glass, holding bottle or can at a high angle until a head comes
up. Then pour beer more slowly. Most people prefer a firm head, about 1 inch
deep.


Eggs:

To separate the white of an egg from its yolk, crack open on the edge of the
glass, then shift the yolk back and forth from one half shell to the other
until all the white drops into the glass. Always put the egg into the mixing
glass before the liquor. When shaker is used include (cubed or cracked) ice to
help blend the egg with the other ingredients.


Serving:

When serving the same cocktail for more than one, mix the drinks in one
batch. Set up all the glasses in a row and partially fill each glass (half).
Then go back and top off each glass.


To Flame Liquor:
(Brandy, Rum, Gin, Whiskey)

Prewarm the glass, vessel, and liquor. First preheat one spoon of liquor
over a flame and set afire. Then pour flaming liquor carefully into remainder.
It will set the rest aflame.


The Strainer:

Strain cocktails into serving glasses with a wire strainer.


Vermouth:

Vermouth is a white appetizer wine. It is often flavored with about 40
different herbs, roots, berries, flowers, and seeds. There are many vermouth
brand labels, each with its own formula. The dry (French) has a light gold
color and has a nutty flavor. Sweet (Italian) vermouth has a more syrupy
quality. Keep bottle corked or it will go stale.

One of the easiest things to make in my opinion is alcohol. It is easy to
make and has many uses. You can make Ethyl Alcohol simply by fermenting corn, p
otatoes, sugar cane, barley & hopps, grapes, etc and then distilling the alcoho
l and purifying it. I recommend corn because it is inexpensive and it
already has its own sugar & yeast, unlike potatoes. Also that is what I use
and it seems to work fine.. and is also a great american tradition (moonshine).

First you must obtain (steel) a holding tank. I recommend those 6 gallon
alhambra water jugs which are often left on porches and in driveways for refill
s. Now go buy a shitload of fresh or frozen corn. Frozen will be easier
to deal with because it is already cut off the cobb. Put about 10 bags of corn
in each jug, because the CO2 being released sometime pushes it up and you could
get the shit all over your floor. Add just enough luke-warm water to cover the
surface and leave the top off (exposed to air) for about 2 weeks in room temper
ature. After a few days it will look & smell like puke, and it will bubble a li
ttl
e. After the bubbling stops, you must distill it, I am not sure the boiling poi
nt of alcohol, so look it up or ask a science teacher or just
keep it a few degrees below that of water (95-99 c), this will boil the alcohol
off into the retainer and leave the puke and water behind, if you boil it to hi
gh some of the corn or water will go over with it and you'll get that whiskey
flavor and a lesser proof. If you do it right you should get 200 proof ethyl al
cohol with no whiskey flavor, so take your time distilling. If you get big bubb
les, they are water, lower the temperature. Anyway once your done, pour
it through activated charcoal to remove the nasty shit that make you retarted &
blind. Now you have 200 proof ethyl alcohol that is safe to drink, but before
you do so I recommend you water it down a little with distilled water, or you'l
l p
robably die the first swig. Try making it 50/50 to get 100 proof. Oh
yea, you can make any proof you want but you better keep it under 100 proof, 15
0 proof for very experienced drinkers (derilects). I myself have never had
anything above 138 proof and that was probably the worst exerience of my life.
Try pouring some in punch or orange juice. Remember that proof is roughly perce
ntage * 2, so 50 % alcohol would be 100 proof, 43% would be 86 proof, etc.

here is a list of what ferments into what (flavor)

ingrediant product usual proofage

potatoes vodka 100
sugar cane rum 86-94
corn whiskey 86-132
barley & hopps beer 4-6
grapes wine 22-30
corn moonshine 100-151

If you don't know how to make a still, look it up in a science book, encycloped
ia, or the text file by Lex Luthor.


I take no responsibility to whoever fucks up and gets retarted, blind, or just
dies.

Alcohol is often not thought of as a drug - largely because its

use is common for both religious and social purposes in most

parts of the world. It is an drug, however, and compulsive

drinking in excess has become one of modern society's most

serious problems.

Beverage alcohol (scientifically known as ethyl alcohol, or

ethanol) is produced by fermenting or distilling various fruits,

vegetables, or grains. Ethyl alcohol itself is a clear, colorless

liquid. Alcoholic beverages get their distinctive colors from the

diluents, additives, and by-products of fermentation.

Beer is fermented to contain about 5% alcohol by

volume (or 3.5% in light beer). Most wine is fermented to have

between 10% and 14% alcohol content; however, such fortified

wines as sherry, port, and vermouth contain between 14% and 20%.

Distilled spirits (whisky, vodka, rum, gin) are first fermented,

then distilled to raise the alcohol content. The

concentration of alcohol in spirits is 40% by volume. Some

liqueurs may be stronger.

The effects of drinking do not depend on the type of alcoholic

beverage - but rather on the amount of alcohol consumed on a

specific occasion.

How Alcohol Works


Alcohol- is rapidly absorbed into the bloodstream from the small

intestine, and less rapidly from the stomach and colon. In

proportion to its concentration in the bloodstream, alcohol

decreases activity in parts of the brain and spinal cord. The

drinker's blood alcohol concentration depends on:

the amount consumed in a given time

the drinker's size, sex, body build, and metabolism

the type and amount of food in the stomach.

Once the alcohol has passed into the blood, however, no food or

beverage can retard or interfere with its effects. Fruit sugar,

however, in some cases can shorten the duration of alcohol's

effect by speeding up its elimination from the blood.

In the average adult, the rate of metabolism is about 8.5 g of

alcohol per hour (i.e. about two-thirds of a regular beer or

about 30 mL of spirits an hour). This rate can vary dramatically

among individuals, however, depending on such diverse factors as

usual amount of drinking, physique, sex, liver size, and genetic

factors.

Effects


The effects of any drug depend on several factors:

the amount taken at one time

the user's past drug experience

the manner in which the drug is taken

the circumstances under which the drug is taken (the place,

the user's psychological and emotional stability, the presence

of other people, the concurrent use of other drugs, etc.).

It is the amount of alcohol in the blood that causes the effects.

In the following table, the left-hand column lists the number of

milligrams of alcohol in each decilitre of blood - that is, the

blood alcohol concentration, or BAC. (For example, an average

person may get a blood alcohol concentration of 50 mg/dL after

two drinks consumed quickly.) The right-hand column describes the

usual effects of these amounts on normal people - those who

haven't developed a tolerance to alcohol.

Effect

Mild intoxication;

Feeling of warmth, skin flushed; impaired judgment;

decreased inhibitions

Obvious intoxication in most people;

Increased impairment of judgment, inhibition, attention, and control;

Some impairment of muscular performance; slowing of reflexes

Obvious intoxication in all normal people;

Staggering gait and other muscular incoordination; slurred

speech; double vision; memory and comprehension loss

Extreme intoxication or stupor;

Reduced response to stimuli; inability to stand; vomiting;

incontinence; sleepiness

Coma;

Unconsciousness; little response to stimuli; incontinence;

low body temperature; poor respiration; fall in blood

pressure; clammy skin

Death likely

Drinking heavily over a short period of time usually results in a

"hangover" headache, nausea, shakiness, and sometimes vomiting,

beginning from 8 to 12 hours later. A hangover is due partly to

poisoning by alcohol and other components of the drink, and

partly to the body's reaction to withdrawal from alcohol.

Although there are dozens of home remedies suggested for

hangovers, there is currently no known effective cure.

Combining alcohol with other drugs can make the effects of these

other drugs much stronger and more dangerous. Many accidental

deaths have occurred after people have used alcohol combined with

other drugs.

Long-term effects of alcohol appear after repeated use over a

period of many months or years. The negative physical and

psychological effects of chronic abuse are numerous; some are

potentially life-threatening.

Some of these harmful consequences are primary - that is, they

result directly from prolonged exposure to alcohol's toxic

effects (such as heart and liver disease or inflammation of the

stomach).

Others are secondary; indirectly related to chronic alcohol

abuse, they include loss of appetite, vitamin deficiencies,

infections, and sexual impotence or menstrual irregularities.

The risk of serious disease increases with the amount of alcohol

consumed.

Early death rates are much higher for heavy drinkers than for

light drinkers or abstainers, particularly from heart and liver

disease, pneumonia, some types of cancer, acute alcohol

poisoning, accident, homicide, and suicide. No precise limits of

safe drinking can be recommended.

Tolerance and Dependence

People who drink on a regular basis become tolerant to many of

the unpleasant effects of alcohol, and thus are able to drink

more before suffering these effects. Yet even with increased

consumption, many such drinkers don't appear intoxicated. Because

they continue to work and socialize reasonably well, their

deteriorating physical condition may go unrecognized by others

until severe damage develops - or until they are hospitalized for

other reasons and suddenly experience alcohol withdrawal

symptoms.

Psychological dependence on alcohol may occur with regular use of

even relatively moderate daily amounts. It may also occur in

people who consume alcohol only under certain conditions, such as

before and during social occasions. This form of dependence

refers to a craving for alcohol's psychological effects, although

not necessarily in amounts that produce serious intoxication. For

psychologically dependent drinkers, the lack of alcohol tends to

make them anxious and, in some cases, panicky.

Physical dependence occurs in consistently heavy drinkers. Since

their bodies have adapted to the presence of alcohol, they suffer

withdrawal symptoms if they suddenly stop drinking. Withdrawal

symptoms range from jumpiness, sleeplessness, sweating, and poor

appetite, to tremors (the "shakes"), convulsions. hallucinations.

and sometimes death.

Alcohol and Pregnancy

Pregnant women who drink risk having babies with fetal alcohol

effects (known as fetal alcohol syndrome or FAS). The most

serious of these effects include mental retardation, growth

deficiency, head and facial deformities, joint and limb

abnormalities, and heart defects. While it is known that the risk

of bearing an FAS-afflicted child increases with the amount of

alcohol consumed, a safe level of consumption has not been

determined.

First you must obtain (steal) a holding tank. I recommend those 6 gallon Alhambra water jugs which are often left on porches and in driveways for refills. Just take it off the porch at 3:00 AM and run it home. Now, put it where you are going to put your still. They need to be kept together. Hide your still even if you don't have parents that will shit when they see it. This is illegal by federal law, and you could get busted pretty well. Make your still so it is collapsible and you can fit it all into a small box. Hide the box in your room. When you are going to use the still, take it out and hide it behind some bushes where a passing state trooper, snoopy neighbor, or phed busting you for pirated games won't see it. Keep the Alhambra jug where the still is going to be, cause they are way too big to hide anywhere. Also, keep your still somewhere with a good breeze or away from people who will smell it. When you are fermenting the shit, it will smell like puke or even worse. When you are distilling it, your heater might put off smoke. The alcohol will smell like alcohol, and heated mash smells worse than shit. Now go buy a shitload of fresh or frozen whatever (check the list below). Frozen corn will be easiest to deal with because it is already cut off the cob and is very forgiving with beginners. Besides, it's all part of a great American tradition: Moonshine! +--------------------------+------------------------+ | Ingredient | Product | |--------------------------|------------------------| | Rye or Potatoes | Vodka | | Molasses or Sugar Cane | Rum | | Corn | Moonshine | | Wheat or Rye | Whiskey | | Barley or Rice | Beer | | Grapes | Wine | | Apple Juice | Hard Cider | | Sake | Rice | +--------------------------+------------------------+ Put about 10 bags of corn in each jug and no more, because the carbon dioxide being released sometime pushes it up and out and you could get the shit all over the ground. What a waste. Besides, it will start to rot in the ground and smell even worse. Anyway, add just enough lukewarm water to cover the surface and leave the stuff exposed to air for about 2 weeks at room temperature. After a few days it will bubble and look and smell like puke, but that's no problem. It should do that. Just be sure you've got adequate ventilation. Installing a small fan in your Alhambra jug is no problem. Drilling holes in the sides of plastic with a sharp drill bit is easy. Drill two holes near the top, where there won't be any corn (fans do tend to heat up and short circuit when exposed to water) and insert two tubes. Make the fan blowing air into your jug, and not out. The mist from the mash will wear it down after a while. Now, for the still. This is complicated, so bear with us. First, take a big beaker or something like it and put a big tube going out the top. You should glue around this tube, so none of the gas will escape. Now, run a smaller tube into the side of the bigger tube, and connect a valve to it. Now, connect the other side of the valve to your huge thing of fermented whatever, but make sure the tube connects at the bottom and goes straight across so the pressure of the water will push it along the pipe (pumps get too messy). I mount my Alhambra jug on bricks, so now the whole thing looks like this: | | | Fermented | __ __ | | Shit |_____|______| | ___________/----|_|-----, | | | Valve |--| |------| / \ |Bricks| / \ |------| /Beaker\ |______| (________) Now, bend the big pipe around, so it is pointing down at a 45 degree angle. Connect a bigger pipe to it. This will be the condenser. Connect a small pipe leading out of the condenser to a big cup or something that you will catch your 200 proof alcohol in. Also, make a rack to put the beaker on, so you can put a can of sterno or a bunsen burner under it. I would recommend putting a thermometer inside the beaker, so you can leave the temperature just above the boiling point of alcohol. If you don't, you won't get very strong alcohol. ________ | / ____ \ Fermented | __ __ / / \ \/\ Shit |_____|______| | \ \ ___________/----|_|-----, | /cond-\ | | Valve |--| \ enser> |------| / \ \ / |Bricks| / \ \ / |------| /Beaker\ \ \_____________ | | (________) \-------------,| |------| / /\ \ ^ Pipe ^ || | | | \/ | |___________| |------| | __||__ | | Alcohol | |______| | |Sterno| | \_________/ Everything should be a little farther apart than depicted in the picture, but I only wanted to use 60 columns (80 columns with 1 inch margins). However, the longer the tube leading away from the beaker to the condenser, the longer the distillation process will take, so keep that quite close. If you get the alcohol too close to the flame, it might evaporate. Keep that at the end of a long pipe. Now, there is only one last step. Take a very long length of surgical tubing (the stuff they make water weenies out of) and wrap it around the condenser, leaving almost no space in between coils. I usually wrap some duct tape around the tubing so it keeps it in place and insulates it a bit. Now, run one end of the tubing to mom's flower garden and the other end to a valve. Connect the other end of the valve to a hose or some other cold water source. Don't do anything stupid like use liquid nitrogen instead of water cause it won't speed up the distilling process. This is what the finished still should look like: ________ | / ____ \ ______ Fermented | __ __ / / \ \/,----- -=> Heated Shit |_____|______| | \ / \ __ __ Water ___________/----|_|-----, | / / / \____|__ | | Valve |--| \/ / / >--|_|- <=- Cold |------| / \ \/ / / Valve Water |Bricks| / \ \/ / |------| /Beaker\ \ \_____________ | | (________) \-------------,| |------| / /\ \ ^ Pipe ^ || | | | \/ | |___________| |------| | __||__ | | Alcohol | |______| | |Sterno| | \_________/ A friend of mine was going to be doing a lot of distilling cause he made a HUGE still. He was going first- class. He lived near a creek that stayed pretty cool, so he was going to figure out how to use that unlimited supply of water. The creek grew plenty of bushes, so he hid his still in them. He even painted the valves green and stuck them out of the bushes and glued leaves on to them so nobody could tell it was a still. But he still didn't have any water. He couldn't have a small electric pump, cause he didn't have any electricity. As it turns out, he now has 4 lengths of surgical tubing going down to the water, around his (superhuge) condenser. He made a rock and concrete dam about 3.5 feet high, to get a fast stream of suction. He then ran the tubes down to below the dam, and sucked on them. He siphons the water up and out of the creek, through the condenser, and back into the creek. His still is awesome! That thing can run as much as he wants it too, cause he isn't wasting any water, and it won't show up on any water bill. If you are going to be distilling a lot of stuff, you better make a tube going out of the bottom of the beaker so you can dump out the water and garbage and every now and then. Of course, connect it to a valve, so you won't loose any precious alcohol that's trying to turn into steam in the beaker. Make sure any tubes (like this one) aren't made out of glass and can melt. It's bad when tubes melt, cause that means you have to rebuild the still almost from scratch. Now that you've got it all set up and the corn (or whatever) is fermented and hooked up to the beaker, turn the valve on a bit to drip some puke of your Alhambra jug into your beaker. Turn on the sterno or bunsen burner to a high flame so it will heat up the beaker. Turn on the cold-water valve so you have cold water flowing around the condenser at a trickle. If the water coming out of the condenser is cold, turn the valve so even less water is coming out, because you don't want to use too much water. But, if it's warm, it's not doing its job. Keep the water coming out about lukewarm. As this thing's just starting up, keep a good eye on your thermometer. You want to keep the temperature just above the boiling point of alcohol (which is less than the boiling point of water: 212 degrees). This is so you can separate the water from the alcohol by turning only the alcohol into steam, and you can get better stuff. If you're not sure of the boiling point of alcohol, ask your science teacher, or look it up, cause I don't know either. Now, watch it, and adjust the valves so the fermented stuff coming out of the Alhambra jug just equals the steam going up the pipe, and it won't fill up or boil dry. Adjust the cold water valve so the water coming out of the surgical tubing is slightly warm. Now, wait. Read a book or download another Six Feet Under production, but always keep an eye on the still. When the Alhambra jug is empty and the beaker is dry, you are done. Don't expect this to go very quick, however. If you like almost pure alcohol, distill it again. If you do it right, you could have no water at all inside your liquid high. However, even I haven't been able to get a batch that good. All it takes is practice and getting to know your still. They all have different personalities. You now have around 198 proof ethyl alcohol in that collecting cup. Pour the alcohol through activated charcoal to remove that nasty shit that makes you retarded and blind. The stuff is now safe to drink, but don't. One swig of 200 proof alcohol will probably kill you. 150 proof is only for experienced drinkers (derelicts). The highest proof I've ever had is 138, and it must have been the worst experience of my life. Now, mix it in with about 3 parts alcohol and 5 parts Kool-Aid or distilled water or something. The more Kool-Aid or water, the less the proofage. To give you an idea, beer is around 6 proof, wine coolers are around 12, and wine is around 20. I wouldn't recommend more than 100 proof at all. If this is your first time, make sure you have a little bit alcohol and a shitload of Kool-Aid. You probably won't notice the taste or overdose that way. If it goes wrong, keep trying. Usually the first time, the stuff will taste like shit and be almost all water. It just takes some practice. Also, proof is roughly percentage times 2. 50% alcohol is 100 proof alcohol. 100% is way too high to drink. Never go above 75 percent alcohol (3 parts alcohol, 1 part something else), which is 150 proof. That shit could kill you.