When someone drinks too much before Sucking your dick so the alcohol in her breath goes down to your balls and makes them feel like they got round house kicked to oblivion.
Guy 1: Dude, you have fucking alcohol balls!
Guy 2: What the fuck do I do?
Guy 1: I don't know just drink a bunch of water to flush out the pain.
Guy 2: Okay, at least I don't have herpes.
Guy 2: What the fuck do I do?
Guy 1: I don't know just drink a bunch of water to flush out the pain.
Guy 2: Okay, at least I don't have herpes.
by MisterStealYourGirl June 11, 2016
Get the Alcohol Balls mug.The act of guiding a drinking party to an expensive food outlet, then once seated leaving them for a cheap fast food vendor.
by Mundoman September 9, 2019
Get the Alcocking mug.Related Words
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by Ladyi/tstreetsfreaki/tsheets November 21, 2013
Get the anal alcohol mug.Using alcohol mathematics is a simple formula;
"I've had eight beers now and I feel really good ..... so if I have have another eight beers I'll feel TWICE as good!"
It gets worse when combined with a work day, figure this;
(I've used USA names in keeping with the American flavour)
Dirk; Hey, it's 2am .... don't you have a presentation to the board at 9
T-Bone; Yeah, but I figure I'm going to drink till 6, have a shower and breakfast, then write the presentation between 6:15 and 7:30, and that gives me an hour and a half to get to work by the public transport system (note the responsibility shown) and finish rehearsing on the train
Dirk; Boy, T-Bone, that multi-million dollar contract is in the bag .... another double bourbon?
"I've had eight beers now and I feel really good ..... so if I have have another eight beers I'll feel TWICE as good!"
It gets worse when combined with a work day, figure this;
(I've used USA names in keeping with the American flavour)
Dirk; Hey, it's 2am .... don't you have a presentation to the board at 9
T-Bone; Yeah, but I figure I'm going to drink till 6, have a shower and breakfast, then write the presentation between 6:15 and 7:30, and that gives me an hour and a half to get to work by the public transport system (note the responsibility shown) and finish rehearsing on the train
Dirk; Boy, T-Bone, that multi-million dollar contract is in the bag .... another double bourbon?
by El Craigo April 17, 2008
Get the Alcohol Mathematics mug.by Gareth Fisher October 9, 2006
Get the alcock mug.sumthin they use in candy instead of sugar,usually for people who care more about losing weight instead of dealing with an exploding ass for a couple of days. known to have a laxative effect causing exploding diarrhea(brown water),diarrhea farts, and cramping along with total humiliation if u are in public after the consumption.
if you by any candies with sugar alcohols, u might want to stay within 20 feet of a bathroom and do not plan any hot dates.
"when i bought sugar free peanut butter cups,i ate the whole bag. about an hour later i had to run to the bathroom grabbing my butt cheeks so the butt water wouldnt get on the carpet. i let out the most explosive diarrhea ever. this experience usually occurs within an hour or two after the consumption of them. this can happen about 10 times a day."
"when i bought sugar free peanut butter cups,i ate the whole bag. about an hour later i had to run to the bathroom grabbing my butt cheeks so the butt water wouldnt get on the carpet. i let out the most explosive diarrhea ever. this experience usually occurs within an hour or two after the consumption of them. this can happen about 10 times a day."
by diarrhea gal November 29, 2005
Get the sugar alcohol mug.1) The active ingredient in alcohol is ethyl alcohol, which is produced by yeast. Working much like ether, alcohol puts the brain to sleep. Alcohol functions as a depressant to the central nervous system and slows down body functions. In large amounts, alcohol causes sedation, intoxication, unconsciousness, and possible death. Aside from significant negative physical consequences, chronic use of alcohol can lead to physical and psychological addiction.
2) Colorless, volatile liquid obtained by distillation and fermentation of carbohydrates (grain, molasses, potatoes irish). Alcohol is antiseptic and cooling but is also very drying to the hair and skin; care should thus be taken not to use too much.
3) This constituent of wine is a natural by-product of fermentation. It is one of the main pillars of perceived flavor, the others being "Acid", "residual Sugar" (and/or "Glycerin") and "Tannin". The presence of these components define a wine that has "good balance". For tablewines the wine label must, by law, state the alcohol content of the wine within the bottle, usually expressed as a percentage of the volume. Table wines do not usually exceed 14% alcohol content - (11% to 12.5% is generally considered the optimum amount) - although a few, such as Zinfandel, can go up to a 17% level. Sweet dessert wines fall in the same range. Fortified wines - (eg: Sherry, Port etc) - range from 17% to 21% alcohol content.
4) Ethanol or ethyl alcohol (C2H5OH), the liquid produced from sugar by fermentation that can make you drunk
5) A chemical compound formed by the action of yeast on the sugar content of grapes during fermentation. Most wines have between 7 and 25 percent alcohol, which gives wine is vinosity. If wine has too much alcohol for its body weight, it is unbalanced, and will taste uncharacteristically heavy or hot. The quality will be noticeable in aroma and aftertaste.
6) A general class of hydrocarbons that contain a hydroxyl group (OH). The term "alcohol" is often used interchangeably with the term "ethanol," even though there are many types of alcohol. (See Butanol, Ethanol, Methanol.)
2) Colorless, volatile liquid obtained by distillation and fermentation of carbohydrates (grain, molasses, potatoes irish). Alcohol is antiseptic and cooling but is also very drying to the hair and skin; care should thus be taken not to use too much.
3) This constituent of wine is a natural by-product of fermentation. It is one of the main pillars of perceived flavor, the others being "Acid", "residual Sugar" (and/or "Glycerin") and "Tannin". The presence of these components define a wine that has "good balance". For tablewines the wine label must, by law, state the alcohol content of the wine within the bottle, usually expressed as a percentage of the volume. Table wines do not usually exceed 14% alcohol content - (11% to 12.5% is generally considered the optimum amount) - although a few, such as Zinfandel, can go up to a 17% level. Sweet dessert wines fall in the same range. Fortified wines - (eg: Sherry, Port etc) - range from 17% to 21% alcohol content.
4) Ethanol or ethyl alcohol (C2H5OH), the liquid produced from sugar by fermentation that can make you drunk
5) A chemical compound formed by the action of yeast on the sugar content of grapes during fermentation. Most wines have between 7 and 25 percent alcohol, which gives wine is vinosity. If wine has too much alcohol for its body weight, it is unbalanced, and will taste uncharacteristically heavy or hot. The quality will be noticeable in aroma and aftertaste.
6) A general class of hydrocarbons that contain a hydroxyl group (OH). The term "alcohol" is often used interchangeably with the term "ethanol," even though there are many types of alcohol. (See Butanol, Ethanol, Methanol.)
by IRISHREPUBLICANARMY December 31, 2003
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