Snakebite and black, diesel or any other term people have for it is sold (to my knowledge) in most student unions. I can even testify that we sell it in the local pub that i work in. So why is it that some Pubs and Bars in the UK refuse to sell it?
Some say it is illigal to mix 2 drinks together, but if that was true wouldn’t drinks like black velvet and mother-in-law be banned also.
I personally am of the belief that the bar staff find it a pain in the ass to be constantly scrubbing purple puke off the floors and upholstery as it stains something fierce!
But i have heard from various places that it is a well known catalyst for fights and such. Allegedly it makes people drunker quicker and also makes them violent but if that was the case then, down at our union it is litrally drunk by the bucket load (i mean everyone drinks it) , why isn’t there carnage in the bar?
I have also heard that when the beer and cider are mixed that the two fuse together to create some kind of uber-pint that has a percentage of like 20%. This i find kinda ridiculas, however in a wierd mixed up way it could be possible why some bar tender say “it’s not ethical to serve that drink here”.
There must be some clear cut answer here if any one knows it or has a good thoery why then please enligten us, because i find this very entruging.
oh and btw Snakey B is the ****est name i have ever heard it being called – sound like it should be served in a school canteen.
How enticing is a steamy, spicy hot cup on Bonfire Night to warm the soul (and the fingers)?
Mulled wine is too Christmassy, so I prefer to brew up something more autumnal on 5 November, and throughout the winter months too.
Make the base an apple one instead, using decent cider and apple brandy at the core (sorry). I use medium (not bone-dry) cider in a hot punch – it tastes softer and juicier. Use a good-quality, glass-bottled one, such as those below.
For four drinks, gently warm up a litre or so of cider in a large pan with just two or three cloves, two cinnamon sticks broken in half, some slices of ripe orange, and of fresh green and red apples, and a good dash – about 100ml – of Calvados/apple brandy.
To sweeten the mix, dollop in some honey, sieved marmalade or (and this is good) the sticky, peppery syrup from a jar of stem ginger.
Bring to just below simmering point, but don’t boil or all the alcohol will whoosh off into the night like a rocket.
Serve in thick glass tumblers if you have them.