Alcohol and spirits

>>9125958
This is all objective anon, and pairings depend on what you're eating it with. As for how and when, I prefer to start early in the morning until I pass out mid afternoon. Wake up in the evening, smoke some weed to work out the shakes, and then try eating something.

that's kind of like asking what "the best spice" is, a good way to end up with nutmeg in your tacos and chili powder in your eggnog.

but, tl;dr -
wine: red cellar temp with hearty foods, white fridge temp with lighter foods. under $10 is for cooking, depression, and hookups you'd rather remember only vaguely; over $20 is for clients, dates, and champagne. styles tend to couple well to their local cuisine.

beer: ale is nutty or bitter and serves at cellar temp, and pairs best with most foods. lager is crisp and serves at fridge temp to almost frozen, and pairs best with spicy or salty. stouts are for dessert or all day drinking in lieu of solid meals.

cocktails: you're basically mixing extracts. there's nothing here but personal tastes or pretentiousness. the only advice anyone can give is to try neat at some point $20ish vodka, white rum, spiced rum, tequila, bourbon, and rye, plus $50ish scotch, and see which one you prefer as a base, then branch out from there.