I was in the mood for something I hadn’t heard of before. Not new, just new to me. B was also thinking some thing with Dubonnet Rouge. According to the good Doctor’s Vintage Cocktails and Forgotten Spirits (now in a new edition that lays flat on the counter), versions of… Read More »The Blackthorn Cocktail
Well, this is just quick one. First the recipe from David Wondrich’s Esquire Drinks: 3/4 oz. gin 1/2 oz. brandy 1/2 oz. Sweet Vermouth 1/2 oz. Dry Vermouth 2 dashes Angostura Bitters Stir with ice and strain into a cocktail glass. Part of what makes this post short is the… Read More »Delmonico’s No. 1
Apparently this is going to be another blog post with a rambling backstory before I get to the drinking…. This story begins back in February. My delightful wife, B-, having given me a bottle of Green Chartreuse for Valentine’s day, emailed me with several websites about a cocktail that used… Read More »The Last Word…
It all started out so simply. It’s summer. Limes are eight for a dollar. I like gimlets (especially gin, though vodka ones can slake the thrist in a pinch). So no problem. Make a gimlet, but use fresh lime juice and a splash of simple syrup. Only problem? A… Read More »Working back to a name…
Today was hot. The first really hot one of the summer—103 to be specific. Just to keep things interesting, the power also went out for a couple of hours. Well, not surprisingly B wanted something refreshing to combat the ill effects of such a concatentation of circumstances. I got to… Read More »Making sense of a 103 degree day.
B here. When absinthe became legal again in the U.S. last year, M was overjoyed. I–less so. I remembered sipping from my mom’s Pernod when I was little, and the anise taste was nasty in my book. Plus, what sane person wants to drink a libation containing wormwood? M did.… Read More »The Monkey Gland
Emerson Ingredients: 1 oz Sweet Vermouth 1 1/2 oz Gin Juice of 1/2 Lime 1 tsp. Maraschino liqueur (a key ingredient in the Hemingway Daiquiri) Mixing instructions: Shake all ingredients with ice, strain into a cocktail glass, and serve. It’s probably more tasty than transcendental. But if you have the… Read More »A Tasty bit of Transcendentalism