= Not Safe For Drinking
The Paper Aircraft Released Into Space (PARIS) team is delighted to announce today that it has concocted a cocktail in honour both of our patron saint Paris Hilton and the heroic Playmonaut who on 28 October piloted the Vulture 1 vehicle to earth from a dizzying 89,591 feet. Our inspiration for the commemorative beverage came …
= Not Safe For Drinking
layering effect. A perfect name.
I thought you sniffed it through a £5 note...
Snorting crack? No thanks. LOL
I'd rather inject myself with herbal marijuana....
...A mite high...
I thought it was going to mean not safe for drinking but can see what you mean!!
I wouldn't mind going to a bar and asking for a stratospheric parisian please!
BTW Paper_Aircraft_Released_Into_Space now comes up second on the google rankings for parisian.
"Slurp of Paris' siberian counter-parts"
As a side note, surely you could've used baileys flavoured ice cream? f.e. haagen-dazs? or is that not available on those siberian parts?
Why not embrace recursion and just call it PARIS which, or course, stands for:
Paris - Alcohol, Recumbent In Sugar
Kind of sums up your patron too...
One Flight In PARIS?
Damn tootin' - the brown sugar was enough to put me off, although I can't quite see it working as well with artificial sweeteners, somehow.
As well as being diabetic, I'm also teetotal and lousy at thinking of names but I'll be the first to admit that the end result looks pretty epic.
Damn right. I read the story, and my blood glucose level soared by a stomach-clenching 12 points!
The one with the insulin in the pocket thank you!
Is should be called the Intrepid Playmonaut
Or perhaps Langerham's Lament?
Trop-os-fear, given the number of adverse reactions so far.
How's about a recursive acronym?
PARIS Alcoholic Refreshment Is Sweet!
Well, it's based on a view from PARIS, so what about Pariscope?
Someone with more CAD skills than I should cobble this up a la the Engineers' Guide to Drinks (a version is at http://engineers-drinks.blogspot.com/)
You should be able to do this without sugar or ice cream.
Bottom layer of either green or brown could be done with Kahlua or creme de menthe. White layer, clouds, could be cream (might have to be double cream).
You should be able to float blue curacao on cream and then if you're lucky, blackberry brandy on that (which would give you deep purple, perhaps better than black) as your top layer.
However, you'd want to do it in a "pousse cafe" glass, not a martini glass like you used.
There are actually books out there which tell you which liquor will float on another. If it wasn't 25 years since I was a cocktail bartender I'd even remember the title of one of them.
But that's the way you want to go. Pousse cafe (ie, tall, thin, straight sided glass, often no wider than the diameter of a couple of pencils) and then layer the colours using the density of the liquor.
Bonus tip: this is that the twist on the handle of a bar spoon and the dime sized head of it is all about. Turn the spoon upside down (or bowl upwards, handle hanging down) and the twist enables you to pour the liquors down the handle, the top aiding in spreading it in a layer.
I've seen this done properly (ie, not by me) and ending up with 10-14 layers.
It's really a matter of getting the densities right.
In honour of the the nature of the mission which it commemorates and because it has clearly caused the plucky plastic protagonist to forsake his better judgement (it must be mighty cold sitting there).
After the terror of SPACE our Playmonaut has no fear of chalfonts.
One Flight in PARIS
Wings over Curacao
What on Earth are they drinking? It looks like some kind of stout, only smaller...
The text accompanying said photo mentions a case of Guiness as an item on an expense report.
Reading, it opens new worlds...
Can't be! Guinnesses are bigger than that!
Suggests Plastered of PARIS...
Booze From A Tube
PARIS Gets Really High
>holiday weekend serving hoards of Madrid chusma (riff-raff)
The only reason anybody left Madrid this long weekend was to get away from all the bolos, chicharreros, conejeros and various other hijos de p... (or, as I respectfully call them, peasants) that invaded us. If we hadn't had such a person visiting then I too would have left for the wilds, you lot really don't know how to behave yourselves in a metropolitan area.
Oh and why do they all come here. My theory is because the number for one of el Gordos larger prizes was once sold at a kiosk in Puerto Del Sol so they all descend on the same vendor in the stupid belief that they will sell the winning number again.
(of the liver)
To boldly go where no Playmonaut has gone before...
Or in Paris's case, to boldly go where most men have .....
There, fixed it
What more can be said about such a cocktail (and it's creators)
but I really don't want to be queueing at a bar while the resident mixologist spends and hour and a half mucking about with ice cream and freezers
[The/A] 17 Mile High
Heiress of the Dog
Because when you pick up your glass, you can imagine Paris is doing it....
Er, that was supposed to be:
Paris' Labia Menorca
and, inevitably, Puss Cafe
"Bird Dropping" seems apposite, in a pseudish sort of way.
for the name of the concoction would be a "Ride on PARIS" (in honor of the plucky playmonaut, of course).
Read the sub header and instantly interpreted as "Not Safe For Drunks" which certainly pause me gave...
Perhaps, "Sex by Surprise".
If you can add club soda, you can call it the "17 mile high club"
PARIS--"Plane Above (the) Rain In Spain". (Or "plastered". Brits can also use "pissed", but that has certain twisted overtones and doesn't travel well with your American readership. So many options--someone find Henry Higgins to tell us which is proper!!)
PARIS--Playmobil Astronaut's RIght Stuff
Or just "The Right Stuff", but watch out for the cease and desist order from Tom Wolfe and the MPAA.
"The Wrong Stuff" might work based on the ingredients
"Smashed (in) the face of God"
Because it has intimations of elevation and grand vision, and I, for one, would welcome it.
I canot think of a name to outdo those above, but my admiration for the sheer dedication to their task of the design, construction and launch crews as well as the selfless application of those in a support role, knows no bounds.
The PARIS project has amazed me from the very first intimation to this crowning effort.
Good work, Tito!