This is why I've never been drunk - I can't stand the taste of alcohol. Not even this champagne, which didn't taste that bad at first sip. Like fizzy apple cider. But more sour. Yep, way more sour.
I sip alcohol by default on the rare occasions I drink it, as I can't stand to swallow more than a tiny bit at once anyway - regardless if it is wine, beer, sweet liqueur, or champagne. In this case, I wanted to empty off the glass quickly. Even so, it still took 2 swallows to get down a relatively small amount.
There isn't much point in me mixing alcohols with other drinks, as I prefer the other drinks plain. Sweeter wines are slightly easier for me to drink, but still don't taste *good* to me.
Not that I'm trying to turn you into a drinker, but have you tried vodka? It's relatively flavorless (and bonus: doesn't burn going down unless you're drinking the cheapest crap possible). It's wonderful in a Bloody Mary because all it does is lend a certain stoutness (I almost want to say "crispness" or "fire" but it's neither and yet somehow it's both) to the other ingredients.
I've been re-indulging my Bloody Mary addiction over the holidays for the first time in something like 10 years but the problem for me with hard liquor is I don't get drunk. I just get a little fire in my stomach and my eyes get a little damp and that's it. So I have to stop at exactly one drink or I'll go from fiery-feeling and damp-eyed to sick to my stomach, there's no buzz or glow or anything in between (I even could - and have in the past - seriously drink myself well into oblivion and beyond without even knowing it until too late).
On the plus side, wine has the opposite effect: it takes very little to get me feeling very nice. But sweet wines are not really for drinking-drinking, they're more for having with dessert or as a part of certain meals (especially traditional Jewish meals).
I go more for dry-ish cabernet sauvignons myself (Robert Mondavi's is a good choice for something fairly cheap and drinkable - it's my all-around favorite, though I'm polishing off a Spanish Garnacha right now that's really not so bad, either).
I have tried Vodka before, but wasn't remembering how it tastes. I was thinking that Vodka, being a relative pure alcohol, would have even more of that alcohol "taste" that I dislike.
But as I happen to have a partial bottle of "Absolut" Vodka in the cupboard (someone brought it over several xmases ago), I just now tasted it again. You really are right that it is mostly flavorless - it has only a slight flavor that is hard to describe. But it burns! my mouth. Mixing that with other drinks would surely lessen the burn. Doing that might be a good method to use, if I wanted to attempt to get myself drunk, to see what the experience is like. (I tried that in the past with liqueurs, but gave up.)
Oh. I never drink vodka straight up (I don't know why, either; I just never did) so if it burns without mixing it into something else then you have my apologies (and I just learned something new so thanks for volunteering). :(
Personally, wine is a nicer kind of drunk, at least for me. The drunkest I ever got - without getting sick before I could actually enjoy it - was doing Jaegarmeister and drinking mudslides (and this was probably 10 years ago as well, before I quit all hard liquor and actually quit drinking for a while because my mom quit). Those two drinks weren't so bad. But wine still feels like a nicer, tipsier, more pleasant drunk to me, so you might want to experiment if you do decide to get drunk, to see which type of buzz works best for you.
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chiming
Re: champagne
Date: 2015-01-03 04:53 am (UTC)From:There isn't much point in me mixing alcohols with other drinks, as I prefer the other drinks plain. Sweeter wines are slightly easier for me to drink, but still don't taste *good* to me.
Re: champagne
Date: 2015-01-03 08:49 am (UTC)From:I've been re-indulging my Bloody Mary addiction over the holidays for the first time in something like 10 years but the problem for me with hard liquor is I don't get drunk. I just get a little fire in my stomach and my eyes get a little damp and that's it. So I have to stop at exactly one drink or I'll go from fiery-feeling and damp-eyed to sick to my stomach, there's no buzz or glow or anything in between (I even could - and have in the past - seriously drink myself well into oblivion and beyond without even knowing it until too late).
On the plus side, wine has the opposite effect: it takes very little to get me feeling very nice. But sweet wines are not really for drinking-drinking, they're more for having with dessert or as a part of certain meals (especially traditional Jewish meals).
I go more for dry-ish cabernet sauvignons myself (Robert Mondavi's is a good choice for something fairly cheap and drinkable - it's my all-around favorite, though I'm polishing off a Spanish Garnacha right now that's really not so bad, either).
Re: champagne
Date: 2015-01-03 08:37 pm (UTC)From:But as I happen to have a partial bottle of "Absolut" Vodka in the cupboard (someone brought it over several xmases ago), I just now tasted it again. You really are right that it is mostly flavorless - it has only a slight flavor that is hard to describe. But it burns! my mouth. Mixing that with other drinks would surely lessen the burn. Doing that might be a good method to use, if I wanted to attempt to get myself drunk, to see what the experience is like. (I tried that in the past with liqueurs, but gave up.)
Re: champagne
Date: 2015-01-04 03:29 am (UTC)From:Personally, wine is a nicer kind of drunk, at least for me. The drunkest I ever got - without getting sick before I could actually enjoy it - was doing Jaegarmeister and drinking mudslides (and this was probably 10 years ago as well, before I quit all hard liquor and actually quit drinking for a while because my mom quit). Those two drinks weren't so bad. But wine still feels like a nicer, tipsier, more pleasant drunk to me, so you might want to experiment if you do decide to get drunk, to see which type of buzz works best for you.
Re: champagne
Date: 2015-01-03 08:52 am (UTC)From: