Quoting Michael Loo to Jim Weller <=-

Canadian Harvey's argued successfully in court that the name
might be confusing to consumers

I wonder if the Peg House (#3 on Sunset Magazine's
list for best burger in the US) tried to expand to
Canada whether the Keg could start a successful
action against it.

If their burgers are that good we should encourage them to come.
I hope they don't come before the same judge!

I liked A&W in its olden incarnation, before
its 1980s sag, and the Canadian one or two
I've seen impress me as being more like the
classic version.

The US company sold off the Canadian subsidiary a long time ago and
the two operations are completely separate. Our A&W is management
owned and it's the second biggest burger chain in the country, We
don't have hot dogs or sundaes, but we do have breakfast items all
day, poutine, good onion rings and sweet potato fries with chipotle
mayo. Also pretty good coffee from Van Houtte.

One of the most vivid arithmetic failings
displayed by Americans ...
Why, they asked the researchers, should they
pay the same amount for a third of a pound of
meat as they did for a quarter-pound of meat
at McDonald s. The "4" in "1/4" larger than the
"3" in "1/3" led them astray.

That's sad, if true.

The next one was 1 oz gin, 1/2 oz each vermouth
and Cointreau which was quite an improvement.

Interesting - are you going more toward
sweeter drinks in your dotage?

I have always enjoyed sweet in my drinks on occasion, as well as
sour and bitter. The sweeter drinks serve as dessert.

--MM

Devil's Own

1 oz gin
1 oz dry vermouth
1 oz Cointreau
1 dash Angostura bitters
ice

Shake with ice and strain into in a cocktail glass.

Invented by Colin Symons
Original Source: An Anthology Of Cocktails, 1935.
Found in the Cafe Royal Cocktail Book

The original has too much Cointreau. I liked this ratio better:

1 1/2 oz gin
3/4 oz vermouth
1/4 oz Cointreau
1 dash Angostura bitters

JW

___


Cheers

Jim


... Killing a spider makes the spider gene pool sneakier and more deadly.

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