There has been a large rise in “do-it-yourself” projects during “these unprecedented times.” We are no different from the rest of the country, we have redone the back yard, trimmed trees and bushes, made repairs around our house and grandma’s house and our outbuildings and the barn. We have started making our own pastas and breads, drying fruits and vegetables, making candleholders and coasters from old whiskey barrels. It’s funny how making things helps to fill the time. You could make a pretty convincing argument that this whole “Cocktails From Quarantine” series has been a big DIY project. We can’t go to the bars where we would normally enjoy our drinks, so we took matters into our own hands. The point is, there are a lot of folks out there who are doing what they can to make their corner of the world a better place and they are doing it on their own. That is mostly a good thing, so let’s make a drink today that honors the do-it-yourselfers out there, the folks steady crafting their way through 2020. Won’t you, please, join me now, as we stand and make, The Bitter Clipper.
Ever just wake up in a bad mood? I do all the time. I did it today. No good reason, I slept well with a roof over me in a comfy bed, love of my life beside me and my wee little scrap of a man snoring gently in his room. Still, something about today just hits me wrong. I don’t care for the cut of it’s jib, the way it wears that stupid hat. You know how it is. I’m used to managing my idiosyncrasies, so let’s get to it as we stand and make The Ghosts of Black’s Beach.
Learning new things. That is what it’s all about, isn’t it? Travis McGee said “Every day, no matter how you fight it, you learn a little more about yourself, and all most of it does is teach humility.” That sounds about right. Man, I wish I knew now all the things I knew when I was young. I have had plenty of opportunity to learn humility along the way, some of the lessons took, some didn’t. I am still working on it. It’s not so much the years, but the mileage, as they say. Keeping with our teachable moments theme this week we are going to do a drink tonight with a totally new to me, as yet unexplored, preparation and bar tool. We will see how things go as we stand and make the Kaieteur Swizzle.
This is it. The one we’ve been waiting for, the victory anthem, 100 days of cocktails. I have been looking forward to this milestone for a while now and we are celebrating with a drink I love and a swanky new vessel ready to make it’s debut. This is a quintessential tiki drink, lots of ingredients working in conjunction toward a common flavorful goal. The way things ought to be, in the glass and in the world. So, join me now as we stand and make the classic, Three Dots and a Dash.
This drink is a result of a few things coming together at the right time. We are on a tiki kick, because that is fun. We had fassionola, since Laura had made it for The Curse of Jean Lafitte the other day and I had this sweet rattlesnake mug that I have wanted to make a drink in. Since the stars aligned to make this drink possible, well mostly aligned anyway, join me as we stand and make the tiki classic, Cobra’s Fang.
Needless to say, I’m a big fan of pirates. All my life, they’ve been there on some level and piracy in its various forms has had a larger influence on who I am than anything else I can think of. I’m also a big film buff and these two worlds collide hard in the amount of my life spent with Yul Brynner, Charlotte Heston and many more in 1958’s The Buccaneer. This semi-accurate classic tells of the Battle of New Orleans and how my favorite pirate, Jean Lafitte, helped to save the fledgling United States. So it’s with a steady eye toward unhealthy anti-hero worship that I ask ask you to join me as we stand and make, The Curse of Jean Lafitte.
I love Tiki drinks, Tiki bars, Tiki music, Tiki culture, just all the things. Always have, most likely always will. Honestly, I have been looking forward to making this drink since this whole thing started. I found the right mug, tracked down the ingredients and made the syrup. So crank up The Cranberries cause it’s time to make the Zombie.
I read about drinks, a lot. I love looking at a recipe, imagining how it’s going to come together, trying to figure out how the ingredients are going to play together. Reading about drinks often leads to reading about bars, which leads to lists of places to go and trips centered around a single drink. Since we are safe at home for a bit, I decided to make a drink I’ve wanted to try for a while from a bar that’s definitely on my must do list. So let’s get into the tiki-esque Iron Ranger from San Diego’s amazing looking, Raised by Wolves.