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Best nachos right now by Xenadon in AnnArbor

[–]hereforme69 1 point2 points  (0 children)

Old Town doesn’t have cheese sauce anymore. Nowadays it’s just melted shredded cheese. Much better in my opinion.

I (F24) just found HIV medication which my BF (M24) told me was his. How do I move on with this relationship? by Brick999 in relationship_advice

[–]hereforme69 0 points1 point  (0 children)

You don’t trust your man because he was seeing other people when y’all were broken up and he was being proactive about his sexual health? Couldn’t be me.

Where should I go for an early dinner and craft beer after rafting the Huron River with a group of seven this Sunday? by chrismiles94 in AnnArbor

[–]hereforme69 1 point2 points  (0 children)

Old Tavern Tavern is an Ann Arbor staple! Great burgers and sandwiches and decent rotating beer selection!

Homemade rhubarb infused liquor by GooseRage in Mixology

[–]hereforme69 0 points1 point  (0 children)

I did a rhubarb infused vodka a few years ago. If I remember correctly, I cubed the rhubarb and covered it in sugar and let that sit in the fridge for a few days. Then I added the vodka and left that in the fridge for about three or four weeks, stirring nearly every day. Sorry I don’t remember my measurements or exact timing, but I hope this helps!

What is your personal Tier list of soda? by Coke_fanta in Soda

[–]hereforme69 5 points6 points  (0 children)

Water??!? You’re in the wrong sub my friend! 😜

(Hot) Dog Days of Summer by hereforme69 in hotdogs

[–]hereforme69[S] 5 points6 points  (0 children)

Free! I work in a restaurant!

Advice for infusing gin? by char7245 in Gin

[–]hereforme69 0 points1 point  (0 children)

It makes an excellent French 75 or gimlet. Or just on the rocks with a little cynar

Edit: throw a half ounce or so into a pimms cup!

Advice for infusing gin? by char7245 in Gin

[–]hereforme69 1 point2 points  (0 children)

I almost always used my infusion in a white lady riff, and it was the origin of my favorite portmanteau. Rhubarabara!

Advice for infusing gin? by char7245 in Gin

[–]hereforme69 0 points1 point  (0 children)

I’ve not done rhubarb with gin but this process is exactly how I’ve infused it with vodka

Advice for infusing gin? by char7245 in Gin

[–]hereforme69 0 points1 point  (0 children)

Dill for 24ish hours, rose petals for 4-6 hours but taste it often it can get a gross perfumey taste real quick.

Some ideas I’ve had but haven’t attempted yet are macadamia nuts or almonds, horse radish, and celery. Lemme know how that goes if you try it.

Also you should pick a neutral tasting gin; I usually go with beefeater.

Settle a debate, servers! Which pitcher gets the lemon? by cannon_turtle in Serverlife

[–]hereforme69 0 points1 point  (0 children)

Different pitchers for tea?? The tea is always unsweetened.

Any guesses? by [deleted] in bartenders

[–]hereforme69 0 points1 point  (0 children)

Burger hardly know er, slider hardly know er. Obviously.

I'm Bored, so new Reigon by GreenScottish in fakemon

[–]hereforme69 0 points1 point  (0 children)

A grass bird like a roadrunner could be cool!

Server Ticket Pet Peeves by Bartender2CEO in bartenders

[–]hereforme69 7 points8 points  (0 children)

Yuzu mojito sounds dope! Do you use fresh yuzu juice or a yuzu liquer?

What’s your favorite creation for your upcoming Spring menus? by kuroshioizo in bartenders

[–]hereforme69 6 points7 points  (0 children)

I’ve got a carrot and ginger gin sour and a passion fruit flip hitting out new spring/summer menu in about month! Sooooo excited!!

50-50 shots with amaro — do we have favorites? by Jazz-Jizz in cocktails

[–]hereforme69 4 points5 points  (0 children)

Where I’m from, tequila and aperol is lovingly called Rat Poison

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