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 also fond of purple in clothing but know
better than to wear such. I wonder where these
stereotypes and prejudices came from.

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'm generally impervious to the blandishments
of the cocktail shaker. My general favorites are
brown liquors neat if of best quality or else
straight up or on the rocks with a splash.

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.

When given a sample in the bar in Westminster, MD, I
found it sort of eh, more cinnamony than whiskeyish.
I was glad not to have paid money for it.

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

Or you could use it as cinnamon extract
or to top off a mull.

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

What would cream do? Just wondering.

Tastes like a liquid version of childhood Cinnamon Red Hots.

Okay, it wasn't that much effort, so one
doesn't expect that much return. Better I
suppose than letting it take up space in
the liquor cabinet and age off slowly.

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.

I never saw the point of shooters except to
compete in the manly department.

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.

Tito's has distinct character. So did
John Dillinger.

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.

Fair enough.

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.

They have their place as a balancing agent,
but for me balancing isn't often important.

The next step will be repeating the experiment with gin.
I went with Gordon's

Better than vodka in Breeze drinks.

For sure, adding a little interest anyway.

Some good citrus oil in that; there
used to be a fruitier version with oranges
on the label - wonder where it's gone.

According to the website it was made from 1929 to 1988 and simply
fell out of favour. Of course today there's dozens of orange and
other citrus flavoured vodkas on the shelves.

Too bad - ahead of its time I suppose.

Basil gimlet

This will have to wait until next summer as well.

I wonder whether dry herbs could be useful
in cocktails. Decoctions have had their
place, but perhaps picking dried leaves
out of one's teeth might not be the best
cocktail experience in the world.

Decoctions can be strained of course but I suspect a long cold
infusion in alcohol would achieve better results that a brief
boil in water.

Different effect, and probably different herbs
have varying percentages of water-soluble vs.
alcohol-soluble flavoring agents.

Veev

I had to look that up. Acai berry vodka made by an investment
banker?!? I give it a hard pass.

It wasn't terrific. Not horrific, either,
but certainly a fail.

San Pellegrino is a premium quality Italian line of soft drinks.

Presumably related to San Pel Terme, the source of the famous
fizzy water.

Yes indeed, it's made there.

Jesse James
cat: booze
servings: 1

1 1/2 oz Perfect vodka
splash water
1/2 lemon, juice of

Shake and serve over ice

Jessie Orbovich, Alibi, Boston
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