Category:
Alcohol

Relationship of noise tolerance to martini consumption

Back in the sixties, researchers weren't afraid to tackle the really important questions...

Knoxville News Sentinel - Dec 2, 1962

Posted By: Alex - Mon Feb 17, 2020 - Comments (6)
Category: Science, 1960s, Alcohol, Cacophony, Dissonance, White Noise and Other Sonic Assaults

Fizz Bowling

A drinking game of the 1960s, invented at European ski lodges:

The Montana Standard - Feb 10, 1963



A few more details from the Akron Beacon Journal (Feb 6, 1963):

Latest sport catching on with the ski crowd at smart Winter spas is "fizz bowling." A large grapefruit serves as a bowling ball and the player bowls at full gin bottles instead of pins... player then drinks contents of all pins left standing. Each player is allowed a "handicap" number of bottles he must knock down.

Some googling reveals that it's now possible to buy gin bottles shaped like bowling pins. Available from Amazon for $18.99 (empty, you add your own gin). However, they're made of glass, so probably not great for fizz bowling.

I'm guessing the people back in the 60s were playing with minis, rather than full-size bottles.

Posted By: Alex - Wed Jan 29, 2020 - Comments (1)
Category: Games, Sports, 1960s, Alcohol

“Give Me a Red Hot Mama and an Ice Cold Beer”



Posted By: Paul - Sat Dec 14, 2019 - Comments (1)
Category: Music, 1950s, Women, Alcohol

Indlovu Gin

The website for Indlovu Gin describes it, somewhat euphemistically, as "The only gin designed by the African elephant from foraged botanicals." Put in plainer language, it's gin made with elephant dung. As the AP reports:

The creators of Indlovu Gin, Les and Paula Ansley, stumbled across the idea a year ago after learning that elephants eat a variety of fruits and flowers and yet digest less than a third of it. “As a consequence, in the elephant dung, you get the most amazing variety of these botanicals,” Les Ansley said during a recent visit to their operations. “Why don’t we let the elephants do the hard work of collecting all these botanicals and we will make gin from it?” he recalled his wife suggesting.


Posted By: Alex - Mon Nov 25, 2019 - Comments (3)
Category: Animals, Excrement, Alcohol

Smirnoff Leaves You Breathless

1958 ad campaign for Smirnoff Vodka. The ad copy about "breathless" drinkers who are "on the vodka wagon" makes me think of wheezing, out-of-breath drunks.

San Bernardino County Sun - Nov 6, 1958



Miami News - Oct 16, 1958



San Antonio Express - Sep 23, 1958

Posted By: Alex - Thu Oct 24, 2019 - Comments (4)
Category: Inebriation and Intoxicants, Advertising, 1950s, Alcohol

Champagne Vending Machine

In its latest annual gift catalog, Neiman Marcus is offering a champagne vending machine. It goes for a mere $35,000 — champagne not included.



Or, better idea, buy this vending machine on eBay for $1700, and put some champagne (or another beverage of your choice) in it.

Posted By: Alex - Sun Oct 20, 2019 - Comments (6)
Category: Overpriced Merchandise, Alcohol

Beer in a Dead Squirrel

I do not see this limited-edition beer for sale any longer on the BrewDog home page. But perhaps you should subscribe to their newsletter for any such future offerings.

Article here from 2016.

Posted By: Paul - Thu Oct 17, 2019 - Comments (0)
Category: Animals, Beauty, Ugliness and Other Aesthetic Issues, Death, Excess, Overkill, Hyperbole and Too Much Is Not Enough, Alcohol

Beer-Drinking Camel(s)





Picture source.

Posted By: Paul - Sun Oct 13, 2019 - Comments (1)
Category: Animals, 1950s, Alcohol

Open Concept Bar

The Open Concept bar, recently opened in St. Louis, Missouri, doesn’t sell drinks. Instead, it sells time. Buy an hour’s worth of time at the bar, and you can drink as much as you want in that hour. The price is $10/hour for basic drinks, $20/hour for premium ones.

Sounds like a bargain! But how does the bar plan to make money? Well, it turns out there actually are some limits to how much alcohol they'll serve you. From St. Louis magazine:

Anyone who’s ever attended a wedding might be wondering how you keep an open-bar concept from getting out of control. Butler says he’s put a few safety measures in place. When patrons book their time at Open Concept, they create a profile and are assigned a confirmation code, which is used to place drink orders at the bar. Bartenders will only serve one drink per person at a time, and a proprietary point-of-sale system will track consumption. Butler says the system will scan driver’s licenses and use a patron’s height and weight to assign a number of drinks per hour to keep the bar in compliance with legal limits.

In other words, you can't actually have all you can drink in an hour. But what's the limit? It seems like they're being coy about that. I'm guessing it's about two drinks per hour. So, in essence, you're pre-paying for two drinks.

Posted By: Alex - Wed Oct 09, 2019 - Comments (5)
Category: Inebriation and Intoxicants, Restaurants, Alcohol

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Who We Are
Alex Boese
Alex is the creator and curator of the Museum of Hoaxes. He's also the author of various weird, non-fiction, science-themed books such as Elephants on Acid and Psychedelic Apes.

Paul Di Filippo
Paul has been paid to put weird ideas into fictional form for over thirty years, in his career as a noted science fiction writer. He has recently begun blogging on many curious topics with three fellow writers at The Inferior 4+1.

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