Sunday, November 4, 2018

Impromptu: Cashew Chicken Fizz

Coming at you live from windy PA, 3.5 years in the making: HIT IT FELLAS!!!



🎶 Chickity cashew, the Cashew Chicken
You have a Gin Fizz and your brain starts tickin'
Readin' Twitter 'til my eyes bleed
It's a darn big feed
What's Chris Mac up to this time of night?
Iiiiif Tiki month it's D.A.Winship
Or Kaiser Penguin
Have Tiare / Rated R made a Mai Tai?

What, sweet 'n sour? I don't use that
Really, I don't use that
(But if I did I'd have a Daiquiri)
Although makin' fresh's got a flaw
Leave ya half'a lime, it's Iron Law
Now don't get me started on my fifteen other orgeats
Set my latitude to NOLA mood
Now my Ramos's got a (OOH) 10-minute shake
Barkeep, I'll have a Saz'rac.

Procrastinatin' and I think I'll visit Southern Ash
Cocktail Virgin has gotta Sharpie Mustache
I'm the kind of Muse who takes three years for a toast
Don't understand what I mean?
It's an "art post"
Let me guess, this is all so much TL;DR
Let's have a recipe - it's fluffy and good

So take one ounce homemade cashew cream
Pair that with tequila (aged) and dry sherry
Half ounce each of lemon juice (Meyer,
Eureka) and one more of honey boo'
One ounce of club soda too
You gotta give't all a shake, so don't add too soon
Oh and hey, ginger's necessary
So muddle and then don't dare forget the sesame

Muddle and then don't dare forget the sesame
Muddle and then don't dare forget the egg white babe
Dry shakes work best with Hawthorne springs - @dagreb

(with apologies to the Barenaked Ladies)

Cashew Chicken Fizz
1 oz anejo tequila
1 oz dry sherry (amontillado)
1/2 oz honey bourbon liqueur*
1/2 oz lemon juice
1/2 oz Meyer lemon juice
1 oz cashew cream
1 egg white
3-4 drops toasted (dark) sesame oil
1 ginger coin, muddled
1 oz seltzer
candied ginger for garnish

 Pour. Muddle. Dry shake. Wet shake. Seltzer in the glass. Strain and quick-stir. Garnish.

Creamy dreamy delight with sesame, ginger and sherry fanciness.

*Wild Turkey American Honey


I'm finding that perhaps egg white is a must when using thicker non-orgeat nut applications.

For cashew cream, I followed the recipe here at Chocolate-Covered Katie.
7 hours of soaking and nothing but cashews and water creates a thick cream whip that tastes of both cashews and (unmistakeably, oddly) real cream. Thin to your preference.

Friday, November 2, 2018

Copa del Aidon


Have a Copa! Copa del Aidon! Just hop ova' Pyriphlegethon!
Have a Copa! Copa del Aiiiii-don!
Muse di'int debunk and now has to get drunk with a Coooopaaaaah!
Don't call H. R....

(for those puzzling, we had an incident Wednesday night that explains everything)


Copa del Aidon
1 1/2 oz resposado mezcal (Los Amantes)
1 oz bianco vermouth (Dolin)
1 oz Becherovka
1 dash orange bitters (Regan's No. 6 or Bittercube)
white sage smoke

Smoke glass. Stir, strain, pour.

Hard to tell where the smoke ends and the spice begins.

May all souls rest in peace, in memory, in love.


As you can see, I like my stogies rolled thick.
What? What do you think covers up the desiccated flesh smell, especially 8 years on?
Nobody gets my undead hamham humor.
grr.. argh...

Wednesday, October 31, 2018

Cinderella's Coach

I can see the pumpkin up ahead, hurtling down the road like a rickety jalopy driven by Mr. Toad, lantern light screaming into the forest darkness.

"Faster!" I declaim. "We gotta catch it this year! We've been trying to get this recipe out the door since 2012!" "And don't say it! We don't have room for an Emilio Rivera cameo in this vignette!"

MoD, ever the bombshell waiting to go in her diaphon and plum-paired mask, conductor's jacket, and boots, revs the throttle and looks down at my sidecar. "You better drink that down to a stable level then."

"Since when have I ever been stable?"

"Good point. I still don't know why we have to follow this coach though."

"Because," I cry, gripping the short windshield. "THE CHAISE IS ON!"

The four white horses are no match for four cylinders, and steady-up to a stop as my partner-in-crime and I keep pace aside.

As the bike's motor clips to a halt, whose face should appear at the gilded glass window but that humble lass, pearl hairnet spritzed with gold pins, growing more ashen by the moment. "No! Not now!"

My partner leans back to not obstruct and tilts me an "Ok, let's see this" eye of bemusement. Seizing the opening, I tip my coupé at a jaunty angle and lift my wind-goggles. (with the bomber jacket and long whiskers I'm sure I could be mistaken for Clark Gable) "Pardon me, mademoiselle. Do you have any Brain Poupon?"

"Boomer!"

My partner's not liking how I start, but I lean in, letting the candlelight catch my eyes so they light up like a hungover jack'o'lantern. "BRaInSsss......"

A squeak comes from inside the coach, and I'm not sure if it's the maiden. "Sacre bleu! I ran him through once! I vill do eet again!"

"Come out from behind her skirts, Remy, and say it to my face, why don't ya?"

From around the flaxen-haired beauty pokes the snout of my old enemy: same empty black stare, same dumbo ears, same overbite that could cut cigars, just a lot more human this time. "You're supposed to be dead!"

"I am dead, ya mook. Doesn't mean I still can't get work. I see you've been playing coachman again, eh?" I grab my bamboo cocktail skewer. "Come on out, I want a rematch!"

Remy just chuckles. "And what do you intend to do avec ça? Pick my teeth? You are just a little undead dwarf hamster. Go away and stop bothering us."

"That's loaded undead dwarf hamster to you, bucko! You might be towering now, but in a few minutes it'll be an equal mano-a-mano. And I know drunken boxing! Hoowah!"

"Just like last time, a drunken lout who knows nozzing of ze finer methods in life. Excuse-moi madam-- Oh no, leave ze coach mademoiselle, hurry!"

He's right, everything's beginning to shrink back to its old self. Why the old dame kept doing this year after year is beyond me. Maybe by now it was her one night out from the great beyond. How many of us coachmen had attended her... Ooh, peanut, for me? *stuff* Anyway..

The fading lady throws herself to the ground, but Remy's not so lucky. A dim squeaking and clawing echoes from the beach-ball-sized gourd. "Don't worry. The bugger'll claw himself out pretty quickly."

MoD gapes askance. "Should I have sought more references before hiring you?"

"Probably so. I mean, that's why you made me head of HR, right?"

"The blog doesn't have HR! You're an admin!"

"Adding additional responsibilities outside the role description! Workplace abuse! I'm reporting you to HR! Hello, me? MoD's at it again. What can we do about this?"

"I'd like to contest these charges."

"DENIED. Consider yourself suspended, missy!"

With that, MoD rises from the bike, aghast. "Hey, Cinderella-bella." The ol' lass looks towards me.

"C'mon, ma cherie. Hop on. I know a nice place where we can get drinks.."

To be continued...




Cinderella's Coach
1 1/2 oz cognac
3/4 oz lemon juice
1/2 oz Gran Gala
1/4 oz orgeat
1 (rounded) barspoon pumpkin butter
mist Galliano

Shake the first 5 ingredients on ice and double-strain into a chilled cocktail coupe misted before and after with Galliano.

Notes:

I had originally started with a base of pumpkin-infused cognac, but, well..try as I might, it just didn't turn out. It doesn't last long if made with puree, and pie pumpkins can be hit-or-miss for flavor.

The difference in switching over to pumpkin butter was stark: pumpkin butter is rich, deep and fruity -- an excellent match for brandy. I've tested using off-shelf Kozlowski Farms (delicious, and a beautiful almost-red color - imagine the caramelization here) which is a great guarantor of consistency, and also homemade pumpkin butter (see below for the recipe, which comes close to the off-shelf). If you've got good pumpkins, more power to you. With the lighter flavors in the cocktail, making from-scratch will also let you fine-tune the flavor profile away from allspice and clove to match the anise and vanilla.

But while the pumpkin butter may be bouncy with the flavor, this is where the orgeat and Galliano really come in, pulling the drink in lighter and more elegant directions, fit for a Gran Gala (yes, I pun, it's a way of life). Though a mist generally functions better on top of egg white foam, Galliano's anise comes through well, diverting the pumpkin aroma from the nose so that pumpkin becomes a prominent though not dominant flavor.

Homemade pumpkin butter (just enough for a small jelly jar)
Half a 15oz can of pumpkin puree
1/4c apple cider
1/4c water
1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp vanilla extract

Mix all in a small pot (butter warmer size if you got it), cover mostly with some opening for evaporation, and let slow cook on the stove on the lowest heat possible for about 4 hours, stirring occasionally. Let cool and store in a jar in the fridge.

The above story was probably not included in Grimm's Fairy Tales for....reasons.


Related recipes:
The Pumpkin Pie: by Erick Castro; cognac-pumpkin butter sour but a straight Sour/egg white formulation (not a New Orleans Sour as one Mr. Regan would term it)
Charante Hessian: by Rhett Williams; Hot pumpkin-buttered cognac
Pumpkin Patch Julep: page has a bad certificate so I'll spare you: not a Julep (has lemon juice); whiskey Cinderella's Coach, without the Gran Gala or Galliano
Also, probably too many others since it's 6 years later, but the heck with that. Unless there's a really distinctive ingredient apart from all the rest (including pumpkin), it all kinda blends into one another.

That said, from all these years ago I must shout-out @dagreb, because this is the proper way to present the recipe.



Bonus recipe!


Cinderella's Coach Royale
1 1/2 oz cognac
3/4 oz lemon juice
1/2 oz Gran Gala
1/4 oz orgeat
1 (rounded) barspoon pumpkin butter
3 oz brut sparkling wine/Champagne
mist Galliano

Shake the first 5 ingredients on ice and double-strain into a chilled cocktail coupe. Add wine. Mist with Galliano


The dryness of the bubbly makes this truly magical. Enjoy!

Sunday, October 28, 2018

Casa delle Streghe



There are an untold near-infinite number of pumpkin or butternut squash-and-something cocktails at this point gathering up on the interwebs.* Which seems downright anti-foodie, frankly. There are dozens of winter squash varieties out there, all with varying flavor profiles (no, they are not interchangeable, the flavor pairing guide you're reading is just frickin' lazy). You have yellow-colored squashes that pair with lemon, basil, nutmeg, and ginger notes. Next are medium-colored/light orange squashes that get mellow and nutty, and a bit of orange juice or cinnamon wouldn't be amiss. Finally you have the darker colored squashes trending borderline red which do dip into full-on savory territory (think Thai or Mexican or African flavors).

*The lone exception of course being the elegant pumpkin-buttery Mai Chai served in a delicata squash. Big muse-favor for that one!

Or rather, the above doesn't do it justice. Honest to goodness, folks, wouldn't you prefer a world where seasonal flavors were more integrated with what's going on outside? Where flavor changes weren't dictated by quarterly earning statements? Where your pumpkin spice fatigue doesn't start in late August? [insert rant on short-term thinking corporate artificialization of all culture]

Get out of that cubicle! Don't let life pass you by! You're stressed because you live a life that doesn't coincide with Mother Nature and is drowned in light pollution that makes you forget there are billions of stars in the sky! Yaaaaaaawwwwwwppp!!!!!!!

ahem.

Ok then, class, let's turn back to the blackboard and go over the details for the new fall flavor regime management plan guidance..

MoD's rules for fall flavors

September: hazelnuts, fresh apples, banana bread ebbing over from August, light lemony squashes like Acorn, Carnival and Delicata; light hints of maple; granola
October: full-on tart red apples like McIntosh; medium squashes like Kabocha, Butternut, Buttercup; Pumpkin late month extending to Thanksgiving; walnut and rosemary (to bring back around at Christmas for Jupiterian symbolic reasons); start bringing in the spice cake flavors, perhaps blended with squash to begin integration
November: pecan and heavy maple, heavy squashes like red kuri (which extend into January flavors), smoke, sage and darker flavors with an eye towards maced fruitcake and game meats at the holidays

Don't blame me, blame my synaesthesia and affinity for assigning colors to months based on the visual calendar scheme from the end of that one Richard Scary book when we were all 3. 
Simply put, September: yellow-fading-tan, October: robust red-orange, November: bare tree and roasted turkey brown. Voila!


But now then, frankly this is much more of a September recipe than on October one, but time has not been on the blog's side of late. (though then, I also wanted to do this recipe back in 2012 - perseverance!) You should still be able to get carnival squash at the grocery store, though.

Please your palate! Give it a new flavor beyond pumpkin or butternut! (and follow the link to get the recipe for Carnival squash syrup, plus a bonus recipe for Carnival squash mash)


Casa delle Streghe
1 oz reposado tequila (Herradura)
1/2 oz brandy (Spanish)
(short) 3/4 oz lemon juice
1/4 oz Strega
lemon ring for garnish

Shake, strain, garnish.


The tequila shines through, rounded and deepened by the brandy, with an added lilt of vanilla. The squash syrup adds a gentle lemony creaminess, accentuated by Strega's untamed herbaceous mix. Perfectly witchy.

Just don't overdo the lemon, the squash syrup gets a little shy with the sweetness.

I'd reference the tequila-Strega Acapulco #2 cocktail on Difford's Guide, but the ratio on that with an ounce of lemon juice shows that could have been thought-through better.


My original idea was something along the lines of a Squash Flower Sour. Except squashes and squash flowers don't coincide seasonally for some strange reason.

[Boomer: And you were going to go on a rant about non-local artificiality?]

Oh. Yeah. So we had to make our own fun do.

I tip the hat to Kythera, for sending her dove to let me know the recipe was finished as-is, then to Eriounes (Mousagetes!) for sending me the perfect name as soon as I asked. Casa delle Streghe: the ghost mansion.

Friday, August 3, 2018

Impromptu: 64320:1

When the first sip of the wine has you thinking vanilla boardwalk fudge and your tastebuds cry out for the tiniest accent of sea salt, you know you're enjoying a cocktail-worthy ingredient. Such is the case with Robert Mondavi Oakville fumé blanc.

And when you're working with an actual non-fortified, non-aromatized regular wine (and you're not making New York Sours, sangria, or Kalimoxto) your go-to template has to be PDT's Against All Odds.

I love how specific a request of "non-chardonnay oaked white wine" can get. 

64320:1
1 1/2 oz Plymouth gin
1 1/2 oz Oakville fumé blanc
1/2 oz Combier pamplemousse rose liqueur 
1/4 oz orange liqueur (Gran Gala)
rinse Green Chartreuse


Rinse. Stir. Strain. ooooh..

The combo of Plymouth and grapefruit harks to Salty Dog territory, gin perfect for a summertime seaside splash. Chartreuse adds frisson while Gran Gala rounds and lends an underlying orange zest sharpness. Such a showcase.

Friday, February 2, 2018

Anew

Happy belated new year. Sometimes taking the next step forward requires a bit of effort and time. It doesn't always fall on pre-scheduled symbolic dates, or as the rosy fingers of Dawn warm the sky.

Case in point, this ditty was meant to be a New Year's Day recipe, full of sunshine as gin spice mimicked the icy clash of cold on skin and tongue. Granted, we've still got the weather about right, even if daylight doesn't herald the near-guilt of back-to-work and champagne hangovers. (though I imagine we may want to check in with a certain groundhog..)

So here I am, at it again, with a new bottle sending out recipe bunnies from first taste. The real reason I picked it up is a little ways down the pike yet, but I promise it shall be both intriguing and astrological. In the meanwhile, let me tell you about it, so the right sensations hit you when you read the recipe.

Within the past few years, the Philly area has seen craft distilleries pop up almost at the rate of craft breweries. We've had Philadelphia Distilling around for awhile (proprietors of Bluecoat gin and Vieux Carre absinthe) and the same with Dad's Hat, and since then I've had a chance to try offerings from Kinsey, Bluebird and now Five Saints (to speak of brands I've enjoyed). Of all things, I happened to be in the market for a gin or other spirit with eucalyptus. You read that right. Five Saints' Savory Tuscan Gin has notes of eucalyptus, in addition to rosemary and other herbs, and classic gin notes of juniper and citrus. It has this creamy, lemon-almost-vanilla nose with the botanicals lingering complexly underneath. The green herbs come to play on the fore-palate, with the creamy lemon playing throughout and eucalyptus emerging on the finish.

One of the things that particularly grabbed me was the spirit base quality. It seems like half of the brews or distills I've tried that have come out of the Philly craft scene have been half-assed where quality is concerned - a lot of "throwing things at the wall to see what sticks", and getting away with it because it was the only game in town. There's too much competition for that now. When tasted neat, this 90-proof gin is surprisingly tame and smooth - almost buttery; it broke the stereotype in my head for the quality I could expect from local distillers. The eucalyptus does bring some fire, but at the same time I appreciate the uniqueness of the flavor note. It all creates some unique spaces for quality cocktail creation, which delights my sensibilities best.

So, while I was tasting and pondering my original idea, this creamy-lemon little bunny hopped into my lap and did a binky dance: since we're trending with these flavor notes, how about a riff on the original (gin) Alexander with limoncello?



Anew
1 1/2 oz gin (Five Saints)
3/4 oz cream
1/2 oz limoncello
1/4 oz blood orange liqueur (Solerno)

Shake, strain, garnish with a mint leaf.

What can I say? Creamy/milky citrus and green herbs. A treat, from a different angle.

So why the extra liqueur? The limoncello all on its own was good, but it felt like it needed a little flavor-rounding with a similar note. Hence blood orange liqueur, with a bit of red fruit notes.

And before you point it out, Five Saints also produces a blood orange liqueur - it's very tasty and very bold. The unfortunate thing is that it tends to dominate anything to which it's added very quickly. What drove me to pull out the Solerno here was that between the 90-proof gin and the limoncello, this cocktail was already running hot - and the fire was getting in the way of some of the subtlety expected for an Alexander. Sweet, triple sec-y Solerno tamed things just right but let the lemon stay on top.

As for the Five Saints liqueur? Different spirit, different application. My sense is this one would fare best in a brown, bittered and stirred recipe, or maybe a punch. It'll be worth playing around with especially as we get into warmer months.

Cheers, y'all! Keep trying to move forward, even if life gets in the way.

Saturday, January 6, 2018

The NOLA Variations: Moo Carré

'Cause now you can lawfully eat King Cake!



Moo Carré
1 oz rye whiskey
1 oz cognac
1 oz bianco vermouth
1/4 oz Galliano
2 dashes Peychaud's bitters
1 dash Angostura bitters
1 1/2 oz milk stout
lemon twist for garnish

Build, stir, fizz, twist.

As our dear MoD was finding out on Anadyomene's Waves, choice of spirits makes all the difference. Despite use of a milk stout -- the lactose is the hinge holding it all together -- you want a good roasty bitter-ish beer, because then the caramel-vanilla flavor note axis emerges and isn't drowned out by sweet. Left Hand and Duck Rabbit make great well-rounded milk stouts that fit the bill. You can taste the Vieux Carré (or at least the Saratoga) underneath, but the axis takes it on its own path.

Saturday, April 22, 2017

White Bull

Ah, finally, we've hit the last third of April and a recipe that has been lingering for a few years can now be published. There's a method to this madness. First there was Bucentaure (and a lot of the concept is laid out there). Then there was Bull with a Barette. (then there was Chimaera taking the base in another direction) And now we complete a trilogy --and a promise-- that sprung from trying to fit too many ideas into one glass: the White Bull.

(granted, I may have one more in me that incorporates egg white, saffron, and Suze, but we'll have to see how that goes..)

As tasty and structure-playful as Bucentaure and Bull with a Barette are, they're friggin' heavy aged-spirit cocktails hitting at a point when all the flowers are popping open. I consider White Bull to be somewhat more Aries-inflected, and not just because we're only a couple of degrees into the month of Taurus at time of posting: it's leaner, cleaner, small red berry-noted -- perfect for a spring that's still emerging in fits and starts from chilly breezes and drizzles that prolong the blooms. Not for nothing, it still possesses Taurus' sensuality. You could say it's an elaborate riff on summery Douro Valley sipper White Port and Tonic. And, whichever incarnation, it's still a Vieux Carré at core.

White Bull
1 oz Wray & Nephew Overproof rum
1 oz white port
1/2 oz pisco
1/2 oz Mahia fig eau-de-vie
1/4 oz Skinos mastiha liqueur
3 drops Fee Bros. cherry bitters
1 dash Dr. Adam Elmegirab's Spanish bitters
1 oz tonic water
lemon twist garnish

Build on good-sized rocks, give a little stir, and garnish.

Frankincense, sweet lime, clear golden light bitter, cherries, spiced figs and bright fruit, green ginger, grassy Jamaican funk as it evolves. Ethereal, fresh in a perfectly springtime manner, but packs a wallop.

Enjoy with Marcona almonds - you'll thank me.




I leave it to your imaginations and tastebuds, but I do invite consideration for ingredient evolution - particularly the bitter ingredients.

Mahia fig eau-de-vie is an underused, brilliant and rare flavor that needs to get a lot more love. As in La Primavera nella Campagna, I find that clear eau-de-vies offer delicate spring-like approaches for otherwise autumn-oriented fruits.


Thank you dear reader - a little over 5 years and now 100K hits. :) Hope I can keep being productive and worth your valuable time.

Tuesday, February 28, 2017

Anadyomene's Waves

Happy Tiki Month, folks! We here at Feu de Vie* are getting back into the swing of things and boy are there a ton of recipes yet to refine and post, let alone the recipe bunnies that pop into the head unbidden. Above all, we had to squeak this next recipe in before Tiki month ended for a whole 11 months.

*and I truly mean We - check out Boomer's first official attributed post!

For those not in-the-know, one of the best internet cocktail parties of the year is always Tiki Month, hosted by Doug at The Pegu Blog each February. Doug explains the origins in the first link better than this Jane-come-lately can. But, quite simply, Tiki is the advanced thermonuclear global timeshare, the Indiana Jones adventure of cocktails. The wistful sunsoaked beaches and hula skirts of Tiki were meant for the dreary, snowy winter months (that were yet chock-a-block with fresh winter citrus!). While some crazy spirits saddle up with NOLA cocktails like the Vieux Carre or Sazerac for Mardi Gras, others party the whole month with Jet Pilots, Mai Tais and Missionary's Downfalls. So while you may be doing Orpheus-knows-what with beads and the Krewe de Muses tomorrow, join the party and make yours Tiki!


Now then, way back when I promised all of you a second cocktail using my ethereal Meyer lemon falernum. My first, the Telesto (with falernum recipe ready and available for cri-Tiking), was an odd gin-rum-arrack riff on the Saturn style of low-proof blended recipes with orgeat. This time around, we're expanding the spirit range and attempting a tequila-based recipe using a tequila blend. Granted, tequila doesn't quite have the range that rum does, with all the variation in and around the Caribbean alone, but there are still altitude- and aging-based nuances available to play with.


The sinking sun glimmers gold and pink on the placid surf, her shell drifting towards shore....had she always been there, coasting the waves? The sailor watched in trepidation, the foam drip drip dripping from her locks. Her long fingers reached back and wrung kinks into the flax. The land was not her natural state.


Why yes, this is a Tiki cocktail in a clamshell birdbath. Why do you ask? #garnish

Anadyomene's Waves
3/4 oz blanco tequila
3/4 oz reposado tequila
1 oz Don's Mix #2
1/2 oz Meyer lemon falernum
1/2 oz lime juice
6 drops Bittercube Jamaican #2 bitters

Shake with crushed ice and strain over over larger cubes.
Garnish with untold waves of citrus zest (Meyer lemon, lime, grapefruit).

If using falernum without Meyer lemon juice added in, add 1/4 oz ML juice to the mix. As when working with all citrus, check the tartness, especially with the grapefruit, and adjust accordingly.

Go big with flavor here - you won't regret it. You want tequila with hogo, if you can find it. Get a big grassy, peppery blanco (i.e. Siembra Azul) and a rich, earthy funky lowlands reposado (i.e. Corralejo). Bottles bold in tequila flavor (and perhaps less sweetness) win in this cocktail.

Proboscis: candied pink butterflies made of crystalline sunbeams. Meyer lemon, pink peppercorn, ginger, grapefruit, faint grassy agave.

Tastebuds: a burst of sweet pink spice on the tongue dries to tartness over the palate. Agave emerges sip after sip. Even as it dilutes, you find more layers revealed. Pink lemonade, weak cinnamon, shimmer of dark spices cooking underneath.


That thing with the name? Let just say an ice strategy of crushed ice pressed into the form of a scallop shell in the glass would not go amiss. It came to me while breathing in my seaweed/sea air shampoo a year and a half after getting the recipe down. Darn Venus combust sneaking out through the art - and here I thought I was a tomboy..

Seriously, though, if you look at the structure, there are far more variants out there than you can swing a drunken Kermit at. The Golden-Eyed Tree Frog for one. So glad I didn't name this one after a Bajan lizard.

Friday, February 24, 2017

The NOLA Variations: Infernal Negotiations



Infernal Negotiations
1 oz rye whiskey
1 oz Maker's 46 bourbon
1/2 oz tawny port
1 tsp falernum
2 dashes Peychaud's bitters
1 dash smoke tincture
1 rinse absinthe
lemon twist for garnish

Rinse and freeze. Stir. Strain over a big rock. Garnish.

The smell of a humid backroom, damp with smoke as the antique wire fan lazily wafts across the room. The men who gather there -- spared half the sun by heavy wooden Venetian blinds, eyes glinting against the black slats of shade -- mutter with grizzled vulgarity.

Ah, but the taste in the glass.. The Sazerac is too pure, too friendly. The lemon, the Peychaud's, the moody frisson of absinthe -- all these linger yet, but underneath a black stake of sternness, spice and smoke swirling through red fruit, caramel and 46 drops of black soul.


A handy method for all kinds of revenantion. I been dead longer than this blog's been around. Howdya THINK I came back, huh? *itch itch itch*