making simple two part drinks that allow the minor ingredient
to stand out: two parts vodka and one part flavouring, neat, in
a shot glass.
Welcome back to college?
Not really. I wasn't familiar with sweet vermouth, creme de cassis, Chartreuse or Frangelico back then. I generally drank mass
quantities of draft beer back then and occasionally bought bottles
of Portuguese rose or cheap Chianti in wicker baskets for dates.
Frangelico might not hace even been a thing
back then. My indulgences have always been
simpler - Piels in bottles, cheaper than
Coca-Cola, and Kentucky straight bourbon,
usually one of the Olds - Crow or Grand-Dad,
both of which were good, cheap, and 86 proof.
My drinking buddy Russ Edmond was fond of
Overholt, which he called old overcoat.
Wine was for special occasions, and generally
bottles to be genuflected at. Though my friend Tommy
used to mix Vino Fino (like Tavola, on;y worse) and
Tang and called it sangria. When I hung out with
him, we drank mass quantities of the stuff.
Alberta Pure Vodka is / the cheapest one on the shelf.
is there a prejudice in favor of imported goods the way there
is in many circles here?
There most certainly is. Before Molson merged with Coors and Labatt
got bought out by Anheuser-Busch InBev, imported Coors and Budweiser
cost more than domestic Molson and Labatt. Now Coors and Bud are
brewed right here in Molson and Labatt breweries and taste
remarkably like Molson and Labatt! And Corona costs even more as
it comes from a far away exotic land.
Down here we tend to think of you guys as
no-nonsense empiricists who don't swallow
that kind of hook, line, and sinker bull.
Ah, well, illusions die hard.
Title: Claridge
Categories: Beverages, Alcohol
Yield: 2 servings
2 oz Gin
2 oz Dry vermouth
1 oz Apricot brandy
1 oz Cointreau
That one might be palatable if a little
sweet.
Title: Deep Sea
Categories: Beverages, Alcohol
Yield: 1 servings
1 oz Gin
1 oz Dry vermouth
1 ds Pernod
1 ds Orange bitters
1 Lemon slice
And this one just cries out for an addition
of a splash of blue Curacao.
... Hipster bars: stop serving drinks in things that are not cups!
I too have had enough of dishes that don't look
like dishes, twisty martini glasses, mason jars,
and so on. Not to mention mushrooms that look
like burgers:
Cabernet Portabella Burgers
categories: sandwich, trendy, vegetarian, odd
yield: 4
2 c Cabernet Sauvignon
1/4 c minced shallots
1 Tb butter
2 ts packed brown sugar
salt and pepper to taste
light olive oil or grapeseed oil
4 lg portabella mushrooms, stems removed
4 sl sharp cheddar cheese
4 (4 1/2-in) squares focaccia, halved horizontally
- or hamburger buns
1 Tb minced fresh rosemary
8 lg sl heirloom tomato
2 c arugula
Combine the wine and shallots in a medium saucepan. Bring
to a boil and cook 15 to 20 min, until the mixture has
reduced to 1/2 c. Whisk in the butter and sugar; remove
from heat and season with salt and pepper to taste.
Heat an indoor grill to high heat. If you don't have an
indoor grill, a grill pan or an outdoor grill will work
instead, but cooking times will vary.
Brush the grates with oil, then place the mushrooms on
the grill gill-side down. Brush the tops of the mushrooms
with the cabernet sauce. Cook for 5 min, then flip the
mushrooms over. Brush the gill-side with additional sauce
and cook 5 min more. Flip the mushrooms one more time and
brush the tops with the rest of the sauce. Once the
mushrooms are easily pierced with a fork (the time depends
on the thickness of the mushrooms, but most will be done
after 15 min on the grill), top them each with a slice of
cheese and transfer the mushrooms to a plate.
Brush the cut sides of the bread with oil and sprinkle
with rosemary. Place the bread, cut-side down, onto the
grill and cook until lightly toasted, about 3 min. Top the
bottom halves of the bread with the mushrooms, tomatoes,
and arugula. Cover with the top halves of the bread.
ohmyveggies.com, adapted from Bon Appetit's Napa Valley Cabernet Burgers
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