@LacunaKale It is the best. My dad said a few years ago, "Wow, life is pretty neat. My kids are teaching me about scotch." (My mother thinks the peaty smoke monsters I favor taste like cat pee. "Nice cat pee, I guess," she said, after a sip of Lagavulin. "I mean, I can taste the flavors you talk about, but I don't enjoy them.")
God bless, DC's got a bar with an on-site whisky expert, and one of the most fun things is to give her a profile of flavors and a price point and see what she brings back. She ruined me by bringing up a Bowmore that tasted like salt, smoke, and cold granite; I wanted to cradle it to my bosom and run away to the hills with it. Once you find a way in with scotch, it's a world full of wonders.
@Probs TWINSIES! Except that I forgot the photo date and so there's a line that says something like, "Gee, [3penny] was too busy with books to show up for this picture OH WELL." Coulda been much worse.
@ms. alex I managed to find my copy of the recipe, which is very similar to bocadelperro's (and a little more involved than I'd suggested from memory, above): 1 can frozen lemonade, 1 can water, 3/4 can tequila, 1/4 can triple sec, 4 bottles of Ruby Redbird; stir gently, then pour over crushed ice. Serve in glasses with salted or salt-and-sugared rims.
Other Shiner recipes include making brownies with Bohemian Dark Lager to replace the amount of water called for in a boxed mix, and serving the brownies with a blenderized mix of ice cubes, Blue Bell vanilla (other brands are acceptable if you're outside the southlands), and half a bottle of the dark (put the whole pitcher in the freezer until the mix resolidifies a bit).
@ms. alex Shiner makes a summer Ruby Redfruit beer, and at some point they had a recipe for a beerita you could make using it. Basically, you use the beer as you would sour mix and then spike in triple sec to taste. Should the spirits move you, as it were.