Chris Olson - SunPS wrote: > > Honestly, I can't remember if brandy should be chilled or not. It's > > been so long..... > I have no idea. But I think it would be a good > substitute for Sherry in a Sherry cake....:) Um. Unchilled. Unchilled! Warm, even. Cognac as well. Unless it's _bad_ brandy, then chill it so much that you can no longer taste it, kind of like vodka. ;-) > > All I drink any more is port (unchilled) and cider (chilled). > I'm not a big drinker myself (though *someone* got me drinking > Whiskey, da bastad!). I like port though (had my first hangover > after drinking it the first time. Ugh), and Guinness is good if > I don't have the time or money to eat. And there are a few others > I'll drink, but I know less about alcohol than I do about, uh, something > I don't know much about. <grin> Any fermented beverage with lots of sugars can give you a bad hangover, and can even give you a hangover after just drinking a _little_. My nemesis is Poulaner Salvatore, a doppelbock. (That's a particularly dark and strong lager for you uninitiated heathen. :-) It's very full-bodied and quite sweet, absolutely delicious, and _man_ does the stuff give me a hangover. Just one bottle leaves me wishing I didn't like the stuff so much. Of course, these days I'm such a lightweight that a single glass of light- colored fermented grape juice can give me a hangover. Sigh. (So, are beer and wine suitable topics, or should we stick strictly to sycophanting? Yes, this is snarky, and no, I won't apologize.) -- Frank Mayhar frank at exit.com http://www.exit.com/ Exit Consulting http://www.gpsclock.com/