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You might not have heard of Jeremiah (Jerry) P. Thomas, but he was as much of a pioneer, in his own way, as Buffalo Bill Cody.

He was the Escoffier of the bar, perfecting his art at San Francisco's Occidental Hotel in the late 1800s.

He codified hundreds of cocktails, some that were his own, in the first ever bartending recipe book, "Jerry Thomas' Bartender's Guide." (Alternately titled “How to Mix Drinks” or “The Bon-Vivant’s Companion.”)

He literally wrote the book. Or books.

A New York Times article stated that Thomas was an inventor and showman who established the principles for mixed drinks of all categories and remade the bartender's image into a creative professional.

It was a different age then.

The cocktail shaker hadn't been invented. Bartenders tossed their ingredients back and forth between two mixing glasses. Ice came in solid blocks, and you had to chip away with a pick to fill a glass.

Now, we have mixologists. The lines between them and bartenders are blurring, possibly depending on how many cocktails you've had, but mixology is accepted to be the refined, higher study of mixing cocktails.

The all-important bartender is the one that you hope does a good pour.

Dale DeGroff is a master mixologist, founder of The Museum of the American Cocktail, who has studied Thomas' reference books and is putting is own stamp on classic cocktails in venerable establishments like the Rainbow Room.

Today, if you peek open a cocktail menu, you'll liable to see the fruits of many mixology seminars, like this concoction from the Stork Club in New York City, one of the few bars that kept martini making alive in the decades just after Prohibition:

The Stork:

3/4 ounces fresh-squeezed orange juice, 1/2 ounce fresh-squeezed lime juice 1 1/2 ounces gin, 1/2 ounce Grand Marnier Cordon Rouge. Shake vigorously.

(I recently had a $30 Singapore Sling at the Long Bar at Raffles where it originated, which you can come close to duplicating for about $29 less.)

With Jerry Thomas' book, a couple of mixing glasses, some ice, you can probably put on quite a show yourself.

So...entertaining at home or going out, what do you like? Your own twist on the classics? What's on your cocktail menu?

J. Peterman

 

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44 Members’ Opinions
April 14, 2009 3:12 AM
737 10photoviewsFirst-comFirst-photoHr-1Hr-5 the Cosmic Jester said...

Ever since I started bartending at a bar renowned for its specialty cocktails, I took a great affinity for making interesting cocktails at home. Now, every time I go on vacation one of my certain stops is a local bottle shop to see what exotic potions they have that I can't find back home. A recent trip to Los Angeles netted some genuine sloe gin, a bottle of Lapsang Souchong tea liqueur, Passoã passion fruit liqueur from the Caribbean, and a bottle of pimento dram, an allspice liqueur that you could nearly only find in Jamaica, among several other oddities that just aren't available here in Arizona. The sloe gin (made by the nice people at Plymouth gin) is about as different from the so-called sloe gin available at the grocery store as Parmigiano-Reggiano cheese is from the stuff in the green can. Sloe Gin Fizzes become an otherworldly concoction when made with the Plymouth sloe gin. I'm trying to figure out what to do with the tea liqueur- it's very smoky, so I think that it will likely do well as a substitute for an Islay scotch. Perchance I could blend it with a little Domaine de Canton ginger liqueur and see what happens.

The Pimento dram is an essential ingredient in a Tiki classic, the Navy Grog:
Juice of half a lime
3/4 ounce grapefruit juice
1/4 ounce simple syrup
1/4 ounce Pimento dram
1 ounce light rum
1 ounce gold rum
1 ounce dark rum

Shake very well with plenty of crushed ice. Garnish with a mint sprig. You may wish to add a little more simple syrup.

In addition to Thomas's classic, another old book that has found new life recently is the Savoy Cocktail Book by Harry Craddock. If you are interested in classic cocktails, it is certainly worth a read. Dale DeGroff's book The Craft of the Cocktail is an essential for learning more about cocktails. DeGroff's writing style is fantastic, as if he was actually there making drinks for you while he regales you with both the history of classic drinks and his own experiences making them.

If you are interested in creating your own cocktails, one of the best available is The Joy of Mixology by Gary Regan. He eschews the traditional sorting of a cocktail book by base liquor in favor organizing cocktails by supporting ingredients. When you look at cocktails this way, relationships between different cocktails become much more clear. For example, a Margarita and a Kamikaze are virtually identical except that the Margarita uses tequila while the Kamikaze uses vodka. If you trade out the regular vodka for citron vodka and add a splash of cranberry juice, you have a Cosmopolitan.

more on the honor roll
April 14, 2009 8:41 AM
1198 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Doc Nolan said...

One of the 'family secrets' is that my grandfather(mom's dad) -- a lawyer -- wrote and published 'The Bartender's Friend' back in 1933 under the pseudonym 'The Mixer'.... the full name of the book was 'The Bartender's Friend: A compilation of the best in mixicology from reliable sources, both new and old, and particularly from the formulary of the famous old Grand Opera House bar, Syracuse, New York.'  Grandpa Morrissey was an interesting character.  He traveled all over the West as a hoof-and-mouth disease inspector for the U.S.D.A., traveled to Argentina (regarding cattle issues), met and hated new hire J. Edgar Hoover when he worked in Washington in the Justice Department, managed to sink the law firm of which he was joint partner after his partner died, spent a good bit of the Depression commuting (on trolley) to and from New York City looking for work, and so on.... Oh, and then there was the skull he had in his library (found in the desert on one of his early forays); my grandmother argued for years that he should give the poor soul 'a decent Christian burial'.  (The skull is apparently still in the family, last turning up after my Uncle George passed away a few years ago).  

April 14, 2009 8:44 AM
1198 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Doc Nolan said...

I'm not a fan of mixed drinks (another youthful pleasure forgotten, though memories of my hangovers linger...).  My most memorable 'mixed drink' was the Singapore Sling.   My very devious (and devilish) college girlfriend introduced me to it (making sure I chugged two of them, innocent as I was).  She thought getting me smashed was hilarious... I trusted her (fool!).

April 14, 2009 9:30 AM
1046 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-10Hr-5 Willie Trask said...

I suppose for those of us no longer in the middle of it, "misspent youth"inevitably comes in the same sentence as "cocktail". In my own m.y., I was partial to Pimm's #1 Cup, which was formulated differently in those days for the American market- something having to do with not being able to get the same kind of sparkling lemanaid here that is common in the UK. I do not know if they gave up or just figured we wouldn't really notice. Now the bottle says to use 7-Up, where it formerly recommended club soda.  Mr. Pimm has done all of the work for you. It looks a little bit like iced tea and, I suppose you could say it tastes a little like it. I have consumed about an ocean's worth of iced tea and have never yet had two or three glasses gang up on me the way Pimm's does. Handy on a hot day and not entirely useless with a hot date.

April 14, 2009 9:34 AM
800 10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Michael said...

I'm like Doc.  Mixed drinks just don't appeal to me.  I like simple drinks poured properly: Jameson's, no ice; Guinness, poured properly; brandy, warmed over a candle; gin, ice cold with an olive (not quite a martini, but I'll look at a picture of a bottle of vermouth while I drink it).
 
That's not to say I don't enjoy weird flavors of drinks.  My family has a long history of making our own fruit brandies.  We like to use wild fruits (plums, chokecherries), but will also hit peaches, cherries, and a few others.  I'm the one who likes to experiment, with varrying degrees of success.  My blueberry was excellent, but too expensive to make a large batch.  My mango is very good, but sweet enough that you can't taste the alcohol, which is a bit . . . dangerous.  Nobody really liked my hot pepper version, but it worked wonders in cooking and as a cold remedy . . . if you don't mind a few moments of eye-watering horror. I was told it would be good for a Bloody Mary, but I don't drink those, so I never found out.
 
I did learn something, once, while drinking Manhattans . . . if you normally wear glasses/contacts, don't go drinking without them.  Everything starts jumping around way too soon.

April 14, 2009 9:40 AM
1046 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-10Hr-5 Willie Trask said...

Just supposin I stop saying suppose for a while,..   I see one of  the articles above is about Chartreuse.  I encountered Chartreuse at the distillery- monastery, back in 1975 and the impression it made remains clear.  The monks' own literature referred to it as " a green fire on your tongue" and I would call that about right.  If nothing else, though, it gives snotty people a chance to divide the sheep, who suavely say Shar-truhz, from the goats who say Shar -Trews. I do wonder what the average NY bartender's mangle mouth does with such a continental oddity. Probably nothing worse than the bottle's contents will do to him.

April 14, 2009 9:48 AM
763 First-comHr-1 phony54 said...

My favorite drink is an Old Fashioned.  However, to this day I have not been able to find a bartender who knows how to make it.  Maybe because I am in a college town, who knows.  So I decided to learn how to make them myself.  And really it is a pretty simple drink with about as many varieties as there are brands of whiskey (with or without the e)  Of course iti is served in an old fashioned glass and is basically: A little simple syrup, just enough to coat the bottom of the glass.3-4 shakes of Angostura Bitters1 muddled orange wheelFill with ice2 oz of Makers Mark (my preferred whiskey for this drink)stir, and garnish with a cherry Now I usually leave out the cherry as I don't like them, and I just fill the glass with whiskey.  Tasty stuff.

April 14, 2009 10:04 AM
1521 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-5 Shandonista said...

I also prefer the simple - a nice wine or even a mean one or beer.
 
BUT, I did discover Hendrick's gin last year and it is mighty tasty indeed.  Very fresh and veggie-like, not the usual pinetree harshness that makes me avoid martinis. G&Ts are summer staples, though, since the tonic tends to cut the piney-ness a little.
Some friends turned me onto "Manhattans" but since they use rum and no bitters, I'm thinking we need to create our own name for the drink. 
 
Try this, if you're in the South and can get them, add a Calamondin orange to a rum & tonic-- makes a wonderful difference.   Calamondin bushes are often sold at Lowe's or Home Depot but may not be labelled properly.  Small,evergreen bushes with small, bitter oranges.
 
Oh yes, one more suggestion, in the spirit of Trask's, check out this website for some terrific absinthe.  A little goes a long way but it is truly divine.
http://www.absintheonline.com/acatalog/Jade.html
 
Look for the New Yorker article on absinthe - it's not the demon it was claimed to be.

April 14, 2009 11:01 AM
4005 First-com JimM said...

I was a big fan of Tanquery (I am never sure how to spell that and I'm too lazy to go look at a bottle) martinis until an incident a couple of weeks ago. We went out to dinner with some friends who are younger than we are and who, therefore, can drink more than we (I) can and somehow still function. After I had too many of of those (formerly) desirable Tanquery (sp?) Martinis my thinking became disorganized and I wondered, for example, why the hell we were going out to eat at a place called Bonefish Grill because, after all, who would want to eat at a place named after a fish that sounds like all it's made of is bones and why am I walking into the place anyway when it was obviously build on a sloping piece of land. This is enough to relate at this time as the thought of the evening is not pleasant to me and the loss of my appetite for my (formerly) favorite Tanquery (sp?) martinis has left me.

April 14, 2009 11:16 AM
1046 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-10Hr-5 Willie Trask said...

Absinthe? It makes the heart grow fonder, as they say.  I believe that article is by Burkhard Bilger, a great writer on various things. Nope, further research reveals it is by one Jack Turner: try this link for assorted infos:    http://www.greendevil.com/absinthe_in_news.html             In ATONEMENT, the evildoer makes a chocolate cocktail and I thought of it as being a perfect example of cocktail crezziness AND indicatve of his singleminded devotion to his own product.  OK, so he is ONE of the evildoers. If you saw the movie and were puzzled, the book might explain a few things.  And, because even simple things can sometimes be made better by complication, I offer the Mount Gay and Tonic and Soda. This is a rum and tonic, with the amount of tonic cut by half and replaced with soda.  It's a little like saving your pocket change. The calories of half of the tonic are set aside to be used elsewhere.

April 14, 2009 11:16 AM
800 10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Michael said...

Shandonista: I got a bottle of Hendrick's just a few months ago, and I've been savoring it slowly ever since.  It is that interesting hint of cucumbers that really cools it down . . . but I don't recommend mixing it with orange juice.  Blech.
 
I figure that bottle will last me a year or two.  I don't drink often, so I can afford to get better bottles of booze when I do buy them.  A bottle of Irish Whiskey will last me a year, while a bottle of VSOP cognac can last for half a decade.  Unless my uncles are around.  Then a bottle might last an hour.
 
I can remember my very first attempt at drinking "hard" liquor.  The quotation marks are because the drink in question was peach schnapps.  My dad and his friends, all teachers, would go out from late Autumn to early Spring and trap muskrats for fur.  When I was old enough, probably 10 or so, I got to go along and run my own string.  I think the best I did one year was $40, which was a fortune in my eyes.  During the winter, the swamp area would be frozen over, and we'd have to chop our way through the ice with axes.  After we were done, we'd head back to the pickups, and, buried in the snowpile in the box, pull out the flat glass bottles of peach schnapps.  Round and round they'd go, and even I was allowed to take a swig or two.  They would B.S. and I would listen until our toes got cold, and everyone would head back to town. 
 
By the time I was 14, the price of furs had dropped so much that it wasn't worth even trying.  It would have cost us more in gas to drive the 5 miles to the swamp every evening than we would have made out of the whole season.  So, we gave it up.  But not until I had the pure joy of sitting down in knee-deep just melted water while wearing thigh-high waders.  It is something every trapper has to go through.  But even now, the taste of peach schnapps will take me back to icy days and science & math teachers quietly cussing each other in fun.

April 14, 2009 11:21 AM
Com-100First-comHr-1Hr-10Hr-5 jmr said...

Maybe you should switch to Beefeaters. All kidding aside, I have switched to vodka martinis and while I don't know if they affect me less, they don't affect me any more. I've been to the Bonefish Grill too. One of the better chains. But strange name for a fish joint.

April 14, 2009 11:27 AM
Com-100First-com Dutchman said...

"The little woman drove me to drink, and I've been grateful ever since." W.C. Fields. Or something like that. I remember a campari fondly that I had in Italy. All shaken up with an orange peel, I believe, that came out the consistency of sherbert. Superb.

April 14, 2009 11:37 AM
Com-100Com-300First-comHr-1Hr-10Hr-5 Gia said...

Speaking of Compari, the Negroni is one of my favorites: It's simply equal parts gin,(or vodka) sweet vermouth, and Campari. My twist is adding a dash of club soda. Garnish with an orange. Good for the digestion too.

April 14, 2009 11:44 AM
First-com EBE said...

I've never been big on cocktails unless you would count rum and coke, gin and tonic, or a  (spicy)bloody mary as a cocktail.  I have never tried a martini.
 
I do enjoy a good pint of beer or a glass of red wine every now and then.   
 

April 14, 2009 11:44 AM
4005 First-com JimM said...

jmr, I think maybe I should switch to milk. No...just kidding...I will get back to my normal self soon, and I think I'll take your suggestion and switch to Beefeaters cuz even a LOOK at the Tanqery (sp?) bottle sets off a reaction. Appreciate your suggestion and also appreciate Gia's mention of Campari which is my favorite stuff and which is less potent than some of these other things I drink.

April 14, 2009 12:35 PM
293 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-5 rings90 said...

Phony 54 ~ I have found a bar here in WI that makes the REAL Brandy Old Fashioneds. The Bartender has the sugar cubes, the mixer bat & the dissolve spoon. It is all done with the real ingredents not with a mix & you can tell.
When my cousin married in Iowa her to be husband was the bar manager at the hotel the reception was at. The nnight before the wedding he had the bartenders meet with grandmother so that they could be taught how to make a Brandy Old Fashioned correctly. It was quite funny I think it turned everything that they learned in Bartending school upside down for them...
 

April 14, 2009 12:41 PM
293 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-5 rings90 said...

I found this cocktail book at a used book sale about 4 years ago I paid $3.00 for it.  

http://www.amazon.com/Hollywood-Cocktails-Tobias-Steed/dp/3884728350/ref=sr_1_4?ie=UTF8&s=books&qid=1239725864&sr=1-4


It has the REAL way on how to make most any of the "Movie Romantic" drinks listed in it ~ found one of my NEW favorites in it called a Pink Kir ~ Champagne &  Creme de Cassis ~ according to the book it's what was being drunk by Hpeburn & Stewart in The Phildelphia Story.


It also lists how to make Side Cars, Rusty Nail, Mint Julips, Manhattan, Rob Roys & Gimlets. Trying the recipes is fun. This summer I'm going to try making the Rob Roy.

April 14, 2009 2:10 PM
First-comHr-1 Think said...

Jester, I love the smoky flavor of Lapsang Souchong, I wonder if it would tone down the sweetness of coconut, and offer a nice toasted element. Enjoy the experiment.

April 14, 2009 2:21 PM
1046 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-10Hr-5 Willie Trask said...

Rings, I have seen Chamagne and C de C referred to as a Kir Royale, and C de C with regular ( still ) white wine as a Kir. It is a nice drink, either way, but for simplicity and low dosage, I really like a glass of fairly dry wine ( including the newly popular dry pinks) served over ice and club soda. More cold liquid, less ground slanting etoh.  And it drives the cork-suckers crazy.                                                                                                                                                         http://www.aroma-tours.com/stories/creme-de-cassis.htm

April 14, 2009 2:53 PM
1521 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-5 Shandonista said...

A Kir Royale is one of the few drinks I can order confidently in France.  We like to serve it on Christmas Eve with heavy h'ordeuvres. Did I mangle the spelling of that?
 

April 14, 2009 4:00 PM
737 10photoviewsFirst-comFirst-photoHr-1Hr-5 the Cosmic Jester said...

Coyotemike, thank you so much for calling gin straight up what it deserves to be called: Gin straight up. Martinis are a favorite cocktail of mine (and so frequently ruined by clueless bartenders who are afraid of vermouth!), but I firmly believe that there are times (and in economic times such as this, said times come about with great regularity for some people) that you just have to look the bartender right in the eyes and tell him "Gin, ice cold, straight up, with an olive".

Think, I do believe you're on to something... now to go get myself some Coco Lopez.

Shandonista, I don't think even the French know for sure how to spell hors d'oeuvres. I think we should just get it over with and Americanize it, either by calling them "Horse dee-oovries" or spelling it "orderves". Or we could just call them "appetizers", but somehow that just isn't nearly as much fun.

April 14, 2009 4:05 PM
First-comHr-1 galgito said...

For an upset tummy, I would order a Smith & Kerns -- I think its Kaluha, milk, & a spritz of soda water (or something to make it fizzy); served in a tumbler with ice.  Two of them and I would forget my upset tummy.  Otherwise I'm a gin & tonic girl, and a Mint Julep girl on Derby Day.

April 14, 2009 4:29 PM
First-com EBE said...

My grandfathers favorite drink was Beefeaters on the rocks with an olive. Sometimes an onion when he felt a little daring. 

April 14, 2009 4:39 PM
800 10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Michael said...

Cosmic Jester: I dread ordering a martini around here.  I ask for dry, I get dirty.  They I ask for vodka, they look at me like I'm crazy.  With the bars around here, it's simpler to just order a beer.

April 14, 2009 4:42 PM
800 10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Michael said...

Anybody else think we need a 5 minute editing window on our posts?

April 14, 2009 4:47 PM
M 10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Penn said...

The Finnish have an exquisite liqueur called Lakka (which means cloud berry). It has a sweet-tart, fruit forward taste. The berry grows in sub-arctic regions... the type humans find, oh so disagreeable (for the most part). The berry looks much like a salmon (the color too) berry, but don't be fooled. It also grows at the  s p e e d  of Sunday.  Lakka is best served straight, no frills, no drama, no work. The work is trying to get one's hands on some of it.

April 14, 2009 5:01 PM
Photo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Peter Lake said...

After a long, painfiull, sleepless night, I just got back from the dentist with my cocktail of the day.... vicodin mixed with H2o.  See ya tomorrow peoples of the Peterman... Peace out

April 14, 2009 5:44 PM
Com-100First-com Dutchman said...

Vicodin and Vodka. A V and V, could be a new thing. But seriously, I'm going through a little work myself. My sympathies.

April 14, 2009 6:00 PM
Com-100First-comHr-1Hr-10Hr-5 jmr said...

An income tax cocktail. just looked it up.The bitter and the sweet. If, in fact there is anything sweet like a return.

 Ingredients:

2 oz gin1/4 oz sweet vermouth1/4 oz dry vermouth1 oz orange juiceAngostura bitters to tasteorange twist for garnishPreparation:
Pour the ingredients into a shaker with ice cubes.
Shake well.
Strain into a chilled cocktail glass.
Garnish with the orange twist.

April 14, 2009 6:31 PM
293 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-5 rings90 said...

One of the local cafe's sells Dry Soda ~ The women who came up with it was frustrated becuase she couldn't have a glass of wine while pregnant & couldn't seem to find anything that tasted like a nice dry wine to supplement her cravings. 
http://www.drysoda.com/index.php ;
 
I happen to be falling in LOVE with all the flavors & their webpage seems to have a great array of Cocktail Recipes where you could really possibly WOW your guests. 
 

April 14, 2009 7:46 PM
10photoviewsCom-100First-comFirst-photoHr-1 unhinged said...

I am a beer drinker for the most part, India Pale Ale to be specific.  But with a taste for an IPA comes a taste for gin, that hot india sun or something, even if most of the family ended up in a penal colony in Australia.  The Bonefish makes some good martinis too.  But the summer drink of choice is a gin and tonic.
 
At probably a too early age I was introduced to the family drink, the ton and ginic by Uncle Bob.  Bob as an engineer, a very snappy dresser, my grandmothers cousin, owned racehorses and a farm somewhere and loved his gin.  Bob passed on the recipe for the ton and ginic and it lives on, I invite you to try it when you dont have far to drive or walk.
 
One pint glass, fill partway with ice.  Fill with gin, making sure ice floats comfortably.  Take tonic water bottle and wave over glass at least twice.  Put in a lime slice, this is a healthy drink after all.  Stand on the shore of Lake Ontario, relax and smile at your family as a wave hits your seersucker pants.

April 14, 2009 7:53 PM
1521 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-5 Shandonista said...

Years ago, when we were still members of the sailing club of my youth, the Lightning fleet held a regatta every year titled 'The Jib-n-Tonic.'  Three guesses what Happy Hour got you.
 
 

April 14, 2009 8:06 PM
39steps3 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Olivia said...

Any other tax procrastinators here? I'm the world's worst, but this year I got them done last night, and mailed them off today! That's all a day early for me, usually. Taxes worry me, since I got a letter about 20 years ago that I'd mis-added, and wasn't going to get the entire rebate-only about 3/4s of it.
I was just telling our Pam that for some muddled reason, I'm always terrified that I crossed a T wrong, or miscalculated, and they'll come for me in the dead of night, with dogs and flashlights. Horrible...dragged into white slavery, sold to the highest bidder for my tax offenses...sordid liaisons with Taiwan businessmen-eeeeek! So tax time is difficult for me, with my imagination...
On the lighter side, I just got my latest Owner's Manual. I'm confused and a bit disappointed that our John P didn't just SEND me a Movie Star Dress or the lovely new Stuff Dreams Are Made Of...they are so obviously designed for ME. How well he knoweth me...
OH! Silly me...yoohoo, John? I wear an 8, since your sizes are still the real thing, from Marilyn's day (she wore a 10, if memory serves...*smirk*). With the current size chaos, most other dresses I have to go down to a 4 to get the fit. Weird. But, one must do what one must, for dresses are essential. And skirts...
I've always wanted to try absinthe. Such a mystique, la fee' verte, zut alors!
I love the odd mojito, but it has to be done right, with the mint and all. None of those awful mixers-entirely unacceptable.
A Cosmopolitan is ok. A White Russian. But I really prefer hard liquor neat. If I drink vodka, I like to do it with Russians, ice cold, with a nice dinner. I don't know all the names of the Russian dishes, but they sure go well with cold vodka...then, we DANCE!
I like bourbon, and some scotch, but for uisquebaugh, a good Irish is your only man. Give us a dram of the Powers, neat, with a wee pitcher of branch water near me, and I'll be grand. And keep the water coming, Mickey!

April 14, 2009 8:06 PM
Com-100Com-300Com-500First-comHr-1Hr-5 Georgia said...

I'm sorry, john.  TAke whatever the dentist gave you and sleep  well, friend.
 
Everyone who goes to Italy comes back caroling the praises of Lemoncello and all one can do with it in terms of cocktails.  A friend gave me a bottle, and, like Mike's bottle, it will last me a lifetime. Good pure just-right lemon flavor, but I can'tmagine mixing it with ANYthing.  Beware: After just two aperitif glasses of it, I wobbled, not my styly so all were amazed -- and laughing.  I'm told they drink it long and straight in Italy, but how I don't know: clearly they've strong stomachs.
 
At a sidewalk sale at The Strand in NYC I picked up a paperback NYTimes Guide to Cocktails, and, like rings, I love reading it.  Of strong, someone served me a Scarlett O'Hara once -- just one, mind you -- and the room whirled.  Sure was good, though; no idea what's in one.

April 14, 2009 8:08 PM
Com-100Com-300Com-500First-comHr-1Hr-5 Georgia said...

yes to whoever said an 'edit' feature would improve the quality of our comments....

April 14, 2009 8:59 PM
763 First-comHr-1 phony54 said...

Rings, I have heard that up north they make Old Fashioneds using Brandy, but the original recipe calls for whiskey.  That being said, I have never tried one with brandy and me thinks me might have a bottle somewhere around here to try it with,  I think I will go down that right now actually...

April 14, 2009 9:00 PM
10photoviewsCom-100First-comFirst-photoHr-1 unhinged said...

Shandonista, what color was your lightning?  Boatless at the moment, probably just as well but missing it.  I keep threatening to build one.

April 14, 2009 9:37 PM
10photoviewsCom-100First-comFirst-photoHr-1 unhinged said...

The family was also know for Strip and Go Nakeds, made in a gallon coleman jug.  A can of frozen lemonade, three beers, and a quart of vodka, and ice.  There were willies from WW2, an early toyota land cruiser and a land rover playing a game called jeep surfing in and out of the waves until one stalled.  We showed up in Pontiac Grand Safaris, IH Travelalls, Chevrolet Suburbans, stripped down.  The younger crowd smoked another herb, some of the middle dropped.  We were born in the fifties.

April 14, 2009 10:35 PM
1198 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Doc Nolan said...

Just reading all these recipes brings back horrible memories of hangovers (some one baby step short of alcohol poisoning...).  Now I like to see my alcohol quietly burning in a tiny stove under a titanium pot filled with boiling water -- on a hike in bad weather on a cold, lonely mountain filled with leaves and far from 'folks'.  Everything has its place and I think ethanol is best metabolized in an alcohol stove.  Let's hear it for long backpacking treks and freeze dried dinners in 40 degree weather!

April 14, 2009 10:51 PM
1046 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-10Hr-5 Willie Trask said...

Doc, I have been reading THREE MEN IN A BOAT ( great fun) and they use an alcohol stove. I  will have to differ with you on the ideal atmospheric temperature, though. 60 at night ( 45-50 if you are coed camping) and about 65 by day sounds good to me. On board, I have no objection to 70 or 75, but I speck you'll agree that hiking wants a few degrees lower.

April 14, 2009 11:08 PM
Photo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Peter Lake said...

Except for an occasional glass of wine or on special occasions, Champaign.... I'm pretty much of an espresso-totaler.

When I did drink, however, I never drank anything that was known to be an "acquired taste" ‘cos I figured life was too short already so my cocktails of choice were drinks such as Long Island Iced Teas, White and/or Black Russians, Manhattans, or anything that involved ice cream, Kahlua, or Bailey's.

I really enjoyed the olives that came with vodka martinis and Bloody Marys too.

Dutchman & Eve

Thank you for your kind expressions of sympathy. Dutchman, I hope your dental experiences go well too.

Just two weeks ago I received an A+ from my Oral Hygienist & Dentist when I had my regular checkup and now I'm scheduled for a root canal on Friday which isn't all bad since they offer free massages for all their patients after they've had their teeth worked on. Now that is what I call progress.

Meanwhile, until then, ..... "onward through the fog".


April 14, 2009 11:36 PM
1014 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 karma swim swami said...

I've tried absinthe (the real stuff), but I can't say it had much effect on me.
 
When I fly, my basic view is that everything in the world is either one or two gin and tonics away.
 
I think my palate is tuned for good red wine. I opened a 1994 Chateau Neuf du Pape about 3 days ago, so buoyant and soft that one imagines it being absorbed directly into the soft pallet rather than swallowed. Between this and Gigondas, what else could you possibly need to be satisfied?

April 15, 2009 10:33 AM
1521 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-5 Shandonista said...

unhinged:
 
My dad's first Lightning was a beautiful blue - Bikini Blue, someone said.  Then, he broke my 8 year old heart and painted it pea green.  He had a neat dark orange one appropriately named Tabasco. (not only fit the boat but had the requisite lucky 7 letters) He's now on his fifth or sixth one.  A 40 year old green Lippincott named Wasabi.  Still pretty fast, although at 78, he's slowed down about 10%.

Prime Web

World's Best Bars

World's Best Bars worldsbestbars.com Take a look at an interesting article we found.

The History of the Cocktail

The History of the Cocktail drinkfocus.com Take a look at an interesting article we found.

Mixology guide

Mixology guide mixologyguide.com Take a look at an interesting article we found.

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Apr. 14, 2009 3:12 AM

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