Serious Alcohol is my cope

[Soulflayer]

Wine paired with certain foods. Medium-bodied reds with duck or lamb. A bolder, more tannic red for beef or venison. A light and delicate white for scallops and lobster. Sherry is good with anything chocolatey. Sauternes is my favorite sweet wine because it also pairs well with heavier, more savory items: foie gras or a strong cheese like Epoisses de Bourgogne.

Champagne is always good. Dom Perignon 2009 is overrated. Krug NV is better at that price range. Taittinger Comtes Blanc de Blancs 2006 is my favorite but is still ludicrously expensive. Veuve Cliquot provides very good value for money.

Gin: the Botanist and Monkey 47 are exceptionally smooth and floral. Hendrick's has slightly heavier notes. Serve with Fever-Tree Indian tonic and garnish with grapefruit peel or lime juice. Slice of cucumber for Hendrick's.

Rum: I have a soft spot for Malibu and its coconut taste so if I'm feeling stingy I'll just take that (yes, I know it's mainly sugar). But if you want something higher-end you can sip neat, go for Diplomatico Planas or Ron Zacapa 23.

Vodka: Grey Goose and Ciroc are really smooth. A lot of peeps also like Belvedere but I think it's harsher than what I'm used to. Just add a splash of fruit juice and chug.

I also like white russians. I typically just add Kahlua, vodka, and heavy cream in a 1:1:1 ratio into an old fashioned glass and drop a large ice cube in it. And negronis (sweet vermouth, Campari, gin, orange peel).

 

[DarkStar]

I thought you said you don't like alcohol & consider it "degenerate."

But based list tbh- alcohol is a good cope but weed mogs imo.

 

[B33troot]

I started using alcohol to cope when I became black pilled in 2010.

I loved how it just erased all the negativity inside me and made my head feel like TV static.

But over time the alcohol cope slowly evolved into a full on addiction. I managed to quit in August 2022 and have been sober ever since.

 

[ThisShitIsOva]

Alcohol is a great cope while it lasts. That cope is coming to an end for me, because my weak-gene'd oldcel body can hardly sustain it anymore.

 

[CopingForBrutality]

Moonshine mogs all

 

[all this time]

Wine paired with certain foods. Medium-bodied reds with duck or lamb. A bolder, more tannic red for beef or venison. A light and delicate white for scallops and lobster. Sherry is good with anything chocolatey. Sauternes is my favorite sweet wine because it also pairs well with heavier, more savory items: foie gras or a strong cheese like Epoisses de Bourgogne.

Champagne is always good. Dom Perignon 2009 is overrated. Krug NV is better at that price range. Taittinger Comtes Blanc de Blancs 2006 is my favorite but is still ludicrously expensive. Veuve Cliquot provides very good value for money.

Gin: the Botanist and Monkey 47 are exceptionally smooth and floral. Hendrick's has slightly heavier notes. Serve with Fever-Tree Indian tonic and garnish with grapefruit peel or lime juice. Slice of cucumber for Hendrick's.

Rum: I have a soft spot for Malibu and its coconut taste so if I'm feeling stingy I'll just take that (yes, I know it's mainly sugar). But if you want something higher-end you can sip neat, go for Diplomatico Planas or Ron Zacapa 23.

Vodka: Grey Goose and Ciroc are really smooth. A lot of peeps also like Belvedere but I think it's harsher than what I'm used to. Just add a splash of fruit juice and chug.

I also like white russians. I typically just add Kahlua, vodka, and heavy cream in a 1:1:1 ratio into an old fashioned glass and drop a large ice cube in it. And negronis (sweet vermouth, Campari, gin, orange peel).

You claimed you were going sober two days ago

 

[Chief]

Wine paired with certain foods. Medium-bodied reds with duck or lamb. A bolder, more tannic red for beef or venison. A light and delicate white for scallops and lobster. Sherry is good with anything chocolatey. Sauternes is my favorite sweet wine because it also pairs well with heavier, more savory items: foie gras or a strong cheese like Epoisses de Bourgogne.

Champagne is always good. Dom Perignon 2009 is overrated. Krug NV is better at that price range. Taittinger Comtes Blanc de Blancs 2006 is my favorite but is still ludicrously expensive. Veuve Cliquot provides very good value for money.

Gin: the Botanist and Monkey 47 are exceptionally smooth and floral. Hendrick's has slightly heavier notes. Serve with Fever-Tree Indian tonic and garnish with grapefruit peel or lime juice. Slice of cucumber for Hendrick's.

Rum: I have a soft spot for Malibu and its coconut taste so if I'm feeling stingy I'll just take that (yes, I know it's mainly sugar). But if you want something higher-end you can sip neat, go for Diplomatico Planas or Ron Zacapa 23.

Vodka: Grey Goose and Ciroc are really smooth. A lot of peeps also like Belvedere but I think it's harsher than what I'm used to. Just add a splash of fruit juice and chug.

I also like white russians. I typically just add Kahlua, vodka, and heavy cream in a 1:1:1 ratio into an old fashioned glass and drop a large ice cube in it. And negronis (sweet vermouth, Campari, gin, orange peel).

Hmm, do you not like Whiskey or have you not gotten a good overview yet?

 

[Linesnap99]

nothing new, alcohol is one of the oldest cope

 

[8CbZA-kHFu6pFgE*]

Moneymogs me