Look, I wrote about a cocktail. Or you could make this one, if you’re hypoglycemic and your tastebuds are dead (seriously, BFP/Benji?).
I may have lost the ability to post consistently…
…but at least I’m not publishing cocktails like these.
(And I know I’ve said it before and at length, but adding liquor to a bunch of fruit and herbs isn’t a cocktail, it’s an off-the-wagon fruit salad.)
In my absence
In my preoccupation, I even forgot to mention some drinks I wrote about, or made up. Here I talk about a frankly fantastic apple-based version of the Hoop-La! And here I mockingly talk about real tiki drinks after someone else in the Free Press failed to really do so.
the annals of vodka publicity
Text from a marketing email I got today, promoting some godawful flavored vodka, offered verbatim and without (further) comment:
If you are planning a date this Valentine’s Day, make it perfect, right down to the cocktail. Chambord Flavored Vodka enlisted New York City-based relationship expert Dr. Jane Greer, and her husband and partner in practice, Dr. Marc Snowman, to taste four new cocktails and provide their impressions on which cocktails are date night right. ”Chambord Flavored Vodka is the World’s Most Romantic Vodka,” said Dr. Jane. “It is perfect in so many cocktails that can add that touch of romance to any date, Valentine’s Day or not.”
meanwhile, in an undisclosed location
The Star cocktail, as revised by David Embury, is always worth a look.
1.22.11: three-in-one
We’re out of sherry (blast these damnable Vermont liquor stores), so I’ve been messing with other fortified wines. The Wife wanted something with tequila, and I wondered if I could sneak Benedictine into a three-equal-parts mold.
Three-in-one
- 1 oz tequila (Siembra Azul blanco)
- 1 oz Benedictine
- 1 oz Bonal
- 2 dashes grapefruit bitters (Scrappy’s)
Stir everything for a long time with ice – you’ve got to dilute that honey liquor a bit. Strain into a coupe, garnish with a grapefruit twist.
Very nice, really. The Bonal and the tequila played off each other with green, vegetal notes, and the Benedictine helped smooth it all over. Five stars, would make again.
PS – I seem to have reached a stage of drink-making in which I am perfectly capable of coming up with nice, innovative drinks and then never writing them down. I’ve started trying to keep track of drinks in a shorter format here, and I am trying to find out if I can integrate these two things more tightly (and also update the Tumblr more frequently).
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