I have a small stash of Peets and sometimes other dark roast pods - I usually keep some so I can make a quick cup in between meetings if I don’t have time to brew a 1/2 pot.
I’ve not found anything I prefer over Peets; I’ve tried the Tim Hortons Dark Roast and it is not too bad, but a very distinct taste.
@hthaller I’ll have to check your recommended coffee. Always looking for something new to try.
For me dihydrogen monoxide…cloud juice. 
Very refeshing on the “rocks” 
Thanks to my youngest (he also brews some great beer) I’m getting into “sours”. This one from Victory is excellent especially in the unseasonably hot weather we’re having. Golden Monkey is also fantastic, but watch out these both are 9.5% ABV!
The older I get the more I love Italian Brunello’s and Barolo’s. This Brunello is wonderful. Il Poggione 2013.
Subjective experience, Howard - not unlike audio, depends on how recently you were on the Beach and saw the top half of the Statue of Liberty sticking up out of the sand.
On a slightly more serious note, indulging this evening in a proper mid-century throwback martini.
If you thought audiophiles can be opinionated (who knew?) then I heartily recommend Bernard DeVoto’s cocktail manifesto (c. 1948). It’s an absolute hoot.
…
“There are only two cocktails. One can be described straightforwardly. It is a slug of whiskey and it is an honest drink. Those who hold by it at 6:00 PM offend no canon of our fellowship. Scotch, Irish, rye, bourbon at your will – but of itself alone. Whiskey and vermouth cannot meet as friends and the Manhattan is an offense against piety, With dry vermouth it is disreputable, with sweet vermouth disgusting. It signifies the drinker … has no spiritual dignity…”
“ [The] perfect thing is made of gin and vermouth. They are self-reliant liquors, stable, of stout heart; we do not have to treat them as if they were plover’s eggs. … And, I suppose, nothing can be done with people who put olives in martinis, presumably because in some desolate childhood hour someone refused them a dill pickle and so they go through life lusting for the taste of brine. Something can be done with people who put pickled onions in: strangulation seems best.”
I saw that the last time I made a beer run and giggled a little to myself. What’d you think?
Can’t believe they chose that name!
Sounds like Ernest H wrote that
What better than a giggle and a buzz (in any order)?
The mans serious about his drink…gotta pick up a copy of the manifesto!
Best,
-JP
