Quality gin - Hendricks, Boodles, Ungava, others - cold tonic, generous wedge of lemon. Served promptly at the end of a dock on a warm July afternoon at the lake.
Other than that, don't do liquor. Or beer. Gluten sensitive and since a bout with colitis a few years back - I'm fine now - the only bevvy that agrees regularly with me is a nice red wine, preferably a few years old to minimize the presence of fermenting accelerants or sulfites to halt the process.
The Spanish do it right. To be certified by a dominacion, a wine has to be in the bottle a minimum of two years before going to market. Little incentive to accelerate fermenting like what's done to cheap white wines out of California or Chile. Really liking the distinctive products coming from the Bierzo and Hecla regions of Spain. The Monastrell varietal from Hecla is routinely great value. Mencia wines from Bierzo are becoming expensive as demand has risen. The Corbieres region of France is also producing some very distinctive wines at great prices.
