I am a sucker for almost anything made with earl grey tea. Like Captain Picard, I’ll have my Earl Grey, hot…or iced or lukewarm for that matter, with a little lemon, please. Earl Grey marshmallows? Yep. Macarons? Absolutely. Chocolate? I said yes already, to all the things. You want to make some macaroni with earl grey tea and throw some cheese in? I’ll try it. So, when I saw this recipe I immediately moved it into the “have to try” file. So, pinkies up, as we stand and make The Grey Fizz.
I am on a bit of a bartender’s handshake kick. Like so many other things in life that I found myself unable to properly appreciate, I am suddenly and inexplicably enamored with bitter liqueurs. Perhaps it is as the bard said, “doth not the appetite alter? A man loves the meat in his youth that he cannot endure in his age.” Perhaps it started with that bottle of Cynar or the Branca Menta I felt in love with, whatever the cause, I am drawn toward the darker, more herbal side of drinking. Since, I was making friends with more bitter drinks, I decided to revisit one I did not care for at all the first time I experimented with it. So grab your Underberg and join me as we stand and make, the Kräuter Sauer.
There is not a lot of process here. Sure there is a format, but mostly it is off the cuff and I don’t really have any idea where we are going with these drinks and commentary. Hell, I am often as surprised as you are when we take one of these hard turns halfway through. That’s a big part of the fun for me, to do some research, make a cocktail and then just riff for awhile. My intent is to do a bit of a “behind the scenes” thing today, but I often start with good intentions, we will just have to see where we end up. So, join me now as we stand and make, the To Hell With Spain.
There are lots of things in life you aren’t prepared for. Hell, I haven’t been prepared for most of the things that have happened to me. One of the things I most admire in a person is the ability to pull things together and face whatever challenge comes to them, especially when they aren’t prepared or don’t feel up to it. It is a whole lot easier to beg off or ignore what needs to be done or just say no. Saying yes and deciding to do the thing, knowing the responsibility and that you can’t let people down, that is hard. Let’s raise a glass to the folks who turn their faces toward the wind and sail on, weather be damned. So, join me as we stand and make, the Chin Up.
This one is a weird choice, for certain. First off, I don’t particularly care for this entire class of drinks and this version breaks the rules of bartending, so I feel a bit weird about it. It has been on my list for a while, a thing to try, but way down that list. I did not know what to make today till a random memory from eighth grade chose for me. So, join me as we stand and make, the Vesper Martini.
Brother Brian requested a Manhattan, so I made one for him, quarantine style. Grab a cocktail glass, fill with ice and set to the side. This is a super simple cocktail, as most of the classics are, just three ingredients. 2 1/2 ounces of bourbon, I used Michter’s since he wanted to try it, 1 ounce of sweet vermouth and 3 dashes of angostura. Add all to a shaker tin and shake vigorously with one hand while emptying the ice from the cocktail glass with the other. Double strain into the glass and add a maraschino cherry, unless you are quarantined in which case a cherry tomato will stand in just fine. In times like these we all have to make some sacrifices. Stay safe, stay home, stay hydrated and stay sane!
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Random postings from inside the mind of a fairly boring ape, suffering from delusions of grandeur. One of these delusions is his incessant belief that you, the reader, care what he has to say.
There are lots of pictures for those who don't care to read, recipes for those who hunger and so many drinks.