Quoting Michael Loo to Jim Weller <=-

Title: The Seabreeze and variations
I played with various ratios and ended up preferring:
1 oz Vodka
2 oz cranberry juice
2 oz Grapefruit juice

A fairly common sight down here, but so far as
I know, only in the summertime. I'd call for
more booze with that.

Around here, both those juices are common in cocktails singly but not
together. And yes it has a summery feel to it and it can certainly
be stronger.

And I didn't have a lime wedge handy so I turned one of these into
a highball with 1 more oz vodka and 4 oz of club soda with lime.

And endorse your improvements.

Even more summery. I can see myself making a lot of these next
July.

Lilli had a bottle of 100% pink grapefruit juice
in the fridge, and as she doesn't like the stuff,

It's good with Campari.

The next step will be repeating the experiment with gin.

I'm presuming one with a good balance of citrus
and evergreeny flavors, like Rangpur?

I went with Gordon's which is my go to everyday gin. Ungava with
its arctic botanicals is my splurge gin. While I was picking it up I
looked for Blue Moon but my store doesn't carry it.

Basil gimlet
1 sm handful basil leaves

I harvested and dried all our basil in mid Sept. This will have to
wait until next summer as well.

For Lilli:

--MM

Sager + Wilde's Grapefruit Campari Cocktail

25 ml Campari
25 ml Martini Rosso
25 ml pink grapefruit juice (ideally fresh)
San Pellegrino pompelmo (grapefruit soda) to top
1 small slice pink grapefruit, to garnish

Pour the first three ingredients into a tall glass over cubed ice,
stir gently, top with soda and garnish.

This makes a virtue of Campari's affinity with grapefruit. It's my
go-to summer refresher.

Recipe by: Marcis Dzelzainis, Sager + Wilde, Paradise Row, London

From: www.theguardian.com

---

San Pellegrino is a premium quality Italian line of soft drinks.
Roslind loves it as a special treat. It's not cheap at $1.49 per 330
ml can when President's Choice sparkling grapefruit is just $0.99
for a 2000 ml bottle.



Cheers

Jim


... Vodka: a sneaky Commie plot to sissify the drinking nation.

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Quoting Michael Loo to Jim Weller <=-

Title: The Seabreeze

It's not uncommon as a pinky drinky down here.
My disbelief suspends for this kind of thing

It's a shame that straight men can't drink pink drinks in public
because some of them are darned tasty.

I'm not particularly a vodka person at all

I generally go for more sapid spirits but it does have its place,
especially in strongly flavoured drinks like Caesars.

I finally discovered a way to use up my Fireball whisky which is
just plain nasty straight up and almost impossible to use in mixed
drinks.

--MM

The Firebird

1 oz vodka
1/2 oz Fireball whisky
1/2 oz water

Do ahead: mix and chill all the ingredients so that it can be served
straight up without ice, but cold.

Serve in a shot glass or cordial glass.

The vodka keeps the proof up and the water dilutes the otherwise
overpowering cinnamon flavour just the right amount.

Tastes like a liquid version of childhood Cinnamon Red Hots.

I tend to be a sipper rather than a shooter, but a 2.5 oz shot glass
is the right size to serve this in.

JW

---

Tito's, by the way, is disgusting.

I am skeptical about paying a hefty premium for any vodka, as it is
a rather artless creation. My Alberta Pure is the cheapest bottle in
the store and yet holds it own nicely against any of the midrange
brands. Kirkland, AKA Poor Man's Grey Goose, is smoother if you're
doing straight shots Russian style but they're all the same in a
mixed drink.

Lilli had a bottle of 100% pink grapefruit juice

It's good with Campari.

Accentuates the pink, the bitterness,
and the sweetness while adding
negligible alcohol. For some, the
ideal additive. For me, not so much.

OK then Campari plus vodka.

I hold Campari in as much suspicion as I do digestives and
bitters in general.

I have come to appreciate Amaros and bitter flavours in general in
recent years.

The next step will be repeating the experiment with gin.

I went with Gordon's

Better than vodka in Breeze drinks.

ML

Quoting Jim Weller to Michael Loo on 11-29-18 22:31 <=-

Title: The Seabreeze

It's not uncommon as a pinky drinky down here.
My disbelief suspends for this kind of thing

It's a shame that straight men can't drink pink drinks in public
because some of them are darned tasty.

Apparently there were plenty of straight men that drank my son's Pink
Johnny in public... he made it up when he was bartender at Arigato... my nephews wanted to get the recipe out of him so that they could make it
for themselves after he quit that job... he's not given it out... I've
had it, and it is quite tasty... :)

ttyl neb

... I'm of the faction that believes mushroom sandwiches are not burgers

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Quoting Nancy Backus to Jim Weller <=-

It's a shame that straight men can't drink pink drinks in public
because some of them are darned tasty.

Apparently there were plenty of straight men that drank my son's Pink Johnny in public... he made it up when he was bartender at Arigato...
my nephews wanted to get the recipe out of him so that they could make
it for themselves after he quit that job... he's not given it out...
I've had it, and it is quite tasty... :)

According to the Internet, Arigato is out of business now. Is your
son still bartending and protecting his secret recipe? Even if you
can't get the exact recipe what can you tell us in general terms?
Base liquor? Which red fruit juice or liqueur?

Yesterday's evening cocktail here was a highball variation on the
Parisienne ... over ice, 1/2 oz Creme de Cassis, 1 1/2 oz gin, skip
the vermouth, top off with 2-6 oz sparkling lemonade depending on
how strong a drink you want. I went with 4 oz.

Another one I want to try as soon as I get some more dry vermouth:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: The Income Tax Cocktail
Categories: Alcohol, Beverages
Servings: 1

1 1/2 oz gin
1/4 oz dry vermouth
1/4 oz sweet vermouth
1 oz orange juice
1 ds Angostura bitters
Optional garnish:
Orange twist

An old-timey concoction dating back to the late 1920s, the Income
Tax cocktail is basically a Bronx cocktail with an added dash of
aromatic bitters.

Combine all ingredients in a cocktail shaker with ice. Shake
vigorously. Strain into a cocktail glass. Garnish with an orange
twist.

Posted by: Nora Maynard

From:the Kitchn

MMMMM-------------------------------------------------


Cheers

Jim

... When you said the dishwasher was loaded I thought my wife was drunk.

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Quoting Jim Weller to Nancy Backus on 12-02-18 18:47 <=-

It's a shame that straight men can't drink pink drinks in public
because some of them are darned tasty.

Apparently there were plenty of straight men that drank my son's Pink
Johnny in public... he made it up when he was bartender at Arigato...
my nephews wanted to get the recipe out of him so that they could make
it for themselves after he quit that job... he's not given it out...
I've had it, and it is quite tasty... :)

According to the Internet, Arigato is out of business now.

Yup, it's been out of business for a while now... Fu left there maybe a
half year or so before they went under for good... he saw it coming...
Of course, he'd been holding things together for them, by being a
general handyman about the place, fixing all sorts of things, as well as
being the sushi chef 6 days a week.... My son had already left for other
jobs well before that....

Is your son still bartending and protecting his secret recipe?

As far as I know, he isn't still bartending, but he is still protecting
his secret recipe... last I knew, even my nephew still hadn't wormed it
out of him, and they were pretty close... ;)

Even if you can't get the exact recipe what can you tell us in
general terms? Base liquor? Which red fruit juice or liqueur?

I think, like others of his invention, it was all liqueur/liquor, no
fruit juice.... but other than that, I really don't have a clue... he'd
rattle off stuff, and it never did really stick for me, whichever neat concoction he'd come up with... ;) And currently, he's living in
Turkey, so I don't even have much contact with him....

Yesterday's evening cocktail here was a highball variation on the Parisienne ... over ice, 1/2 oz Creme de Cassis, 1 1/2 oz gin, skip
the vermouth, top off with 2-6 oz sparkling lemonade depending on
how strong a drink you want. I went with 4 oz.

Interesting... but as I'm not much into cocktails, can't even really "mind-taste" it... :)

ttyl neb

... Fools and their money become popular quickly.

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Quoting Michael Loo to Jim Weller <=-

I'm generally impervious to the blandishments
of the cocktail shaker.

And as you have gathered I am fond of mixed drinks.

My general favorites are
brown liquors neat if of best quality or else
on the rocks with a splash.

But some days that too is what I want.

I finally discovered a way to use up my Fireball whisky

I was glad not to have paid money for it.

And I am glad I bought a small bottle and not a large one!

A short philosophical piece on recent food trends ...

"Is there such a thing as too much fun? Too much wonder? Too much
euphoria? What about too much flavor? It's easy to assume you can't
have too much of a good thing, but with flavor, at least, that's an
idea that can lead you straight off a cliff.

Several years ago, I dubbed a phenomenon that I'd been observing in
the restaurant world the "Flavor Arms Race." In a never-ending
attempt to one-up all the recipes that had come before, chefs were
throwing more and more flavor at a dish. More salt, more acid, more
funk, more umami. Everyone is unleashing umami "bombs" left and
right these days, a word choice that speaks to the assault our
tongues are sometimes under.

A simple roast chicken seasoned with salt and pepper gets a fistful
of herbs shoved in it, then 40 cloves of garlic. Eventually, we dump
fish sauce and lime juice on top and claim victory. Maybe the result
is delicious, but maybe we're at risk of losing sight of the chicken
in the process."

Daniel Gritzer, Serious Eats

To All: New thread ... Agree or disagree?


Cheers

Jim

... When you start to take all this too seriously, you're in trouble.

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