if it’s spring, there’s a cocktail somewhere else

Look, I wrote about a cocktailOr 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.


  • 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).

advertising doesn’t have to be grating

in other news

What with all the grant-writing (preserve us), I think I forgot to link to the last thing I handed over to the Burlington Free Press.  I wrote a bit about using a local Vermont gin that suspiciously resembles Old Tom in a local-influenced French 75, and in the more classic Martinez.

This week I wrote about the Manhattan.  We both (all?) know that it’s a bit of a fallback, but I woke up on the day of the deadline, realized I hadn’t had anything neat and local to incorporate into a drink, and, while I work for free, I still have some small, unextinguished spark of pride.  Thus, well, you can go read it – just don’t expect anything besides a reminder of why it’s been the best classy drink for more than a century.

First off, a while ago I wrote about hot toddies for the Burlington Free Press.  Woo.

More importantly, here is an awesome new drink I made on the spur of the moment today.   We drove 5 1/2 hours from Waterville, ME, and then I went and climbed (plastic) rocks, and then I made this drink.  I wanted a Raymond Chandler name, but nothing is coming to me right now.  It’s a really good drink.


  • 1 oz rye whiskey (new bottle of Bulleit’s)
  • 1 oz Manzanilla sherry (La Cosecha)
  • 1 oz Bonal
  • 2 dashes celery bitters
    Stir the whole mess with ice.  Pour it into a stemmed glass, then garnish it with a lemon peel.

I wanted something on the lighter side, and something that was more dry than sweet.  The bottle of rye I had picked up the week before was asking to be opened, and celery, rye, and sherry is a combination that’s always played nice for me before.  The Bonal was just to add some basic interest to the drink, and then ended up holding everything together.

Go on – buy yourself a drink from the office bar.

not dead just sleeping

Milk punch!  It’s delicious, it’s easy, and it uses Vermont’s second major agricultural product.  Drink one today!