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Pina Colada - with extra fruit
lol
I'd stick to beer or wine. Too easy to accidentally drink too much with straight liquor, especially if you're having multiple rounds. If you can stick to 1-2 drinks max, then any quality whiskey/scotch is a good choice. And stay away from mixed drinks since you have no idea how much you're actually drinking. Nobody wants to accidentally embarrass themselves in front of a client.
Bulleit Rye old fashioned if it's cold, Bombay and tonic if it's hot. Unless the client is a wine drinker, in which case, 3 or so bottles of whatever they like.
Not to derail and turn this into a gin thread, but boy did my GnT's get better when I swapped out Bombay for Hendrick's. Now Bombay just tastes...harsh.
Bombay is absolutely nasty. All the cheap gins (Bombay, Beefeater, Tanqueray) taste just brutal. I never realized gin could be good until I got into Hendricks, Dillons and Botanist. Genever is slept on far too much too as I find the taste much smoother than British style gin.
My dad is a gin and ginger guy and that was the one bottle I could always remember him having, something about that blue bottle just reminds me of the old man (still very much alive). Also my girl introduced me to Bombay and Lemonade (aka the Wiz Khalifa), which is like my/our go to pregame any time we are going to any outdoor events.
Hendrick's is absolutely a superior product (I think it has cucumber in it? that softens the juniper/xmas tree taste), but I'm a creature of not so great habits and just can't bring myself to make the switch.
you should try http://www.camparigroup.com/en/gruppo-campari-acquires-super-premium-bu…</a">BullDog Gin...its extra smooth...quadruple copper pot distilled..infused with dragonfruit....one of the top premium gins on the market...great in a gin and tonic...or in a gin martini...better than Hendricks
+1 good taste
I like a pretty wide range of drinks, so I try to pick something that fits the venue and occasion (and maybe even the company). I might go for scotch with one partner, gin and tonic if it's a younger crowd, craft beer if it's industry guys.
I'm not saying be a chameleon or a mirror - don't grit your way through a drink you hate because everyone else is getting it (you won't find me getting in on a round of tequila shots). But there's something to be said for a bit of variability and flexibility.
Pretty much stick to beer for everything now unless someone orders wine, then I'll have that.
Negroni, gin and water (most bar tonic is disgustingly sweet, but if they have a high quality tonic I will switch), a martini shaken, all of them with Hendricks, or a bourbon/rye neat.
But if you are a younger millennial, like myself, you probably want the 4x hoppy IPA with a bottle of soylent and "blueberries and cream" Smirnoff, with coke, of course.
Really depends on the occasion. If I'm taking a client out, I like to choose the environment first, then let the drink selection naturally follow. I.e. hotel bar it's gonna be a nice whiskey, single rock. Sushi it's gonna be Asahi / Suntory whiskey, probably some really awesome sake. In general my clients aren't really the "craft beer type" - if anything it would be sh*ttons of Coors Lite at a rodeo or something. Tap the Rockies.
Bottom line, you ought to have a radar that says "what kind of person, is the person I'm going out with?" If you're the one guiding the evening and (as you should) have a range of options in mind of where to go, what to do much like a Goosebumps novel, then go ahead and ask what kind of night they want to make it. And play it by ear. Because in your mind you should be thinking, let's make this night entertaining - just one notch above this person's threshold tonight. And if that threshold tonight is "let's turn it up to 11" then there's no one at that level that I know that "just won't touch tequila".
Coors Light
But seriously, people may give me MS for this, but in my experience, it helps them let their guard down and lets them know that I am not here to judge their drink of choice.
Plus...you just can't beat the taste of the Rockies.
+SB. I hate Coors Light but if the client is drinking Coors Light, I'm drinking Coors Light.
WHISKEY, neat. Nothing else impresses anyone like whiskey does
Everclear.
I usually view the menu in this order: decent IPA, whiskey rocks, Mexican beer, Coors Light, then bud heavy. Of course depending on the group.
Client dinner=expensed= macallan 18 neat.
Chocolate milk. When I want to loosen up a bit I'll have a Capri Sun Fruit Punch. Maybe two if I'm feeling devilish.
Woodford Reserve Bourbon, neat of course
old fashioned
Manhattan
All-stars order Mojitos
Hendricks on the rocks with a slice of cucumber
four roses
Capri Sun, hold the straw.
Watch out. I said the same thing and got MS for days.
.
A Horse's Neck.
Diet Coke
Guinness because I enjoy it, I don't change my ways for clients.
Nothing like a classy English Breakfast Tea.
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