this only skirts the periphery of the definition of ‘drinking’, but …
Cupping Eval. of my two latest trial roasts of one of the new green beans i picked up. Costa Rica Tarrazu, Finca San Francisco, Washed.
Left was a more aggressive roast profile shorter time, Right was less aggressive, longer time. The one on the right came out a bit lighter in degree, say, City+ vs Full City. Both delicious, but def. some difference in flavors.
Found this in a random mag- muddle a fennel bulb and fronds, add gin, green chartreuse, simple syrup, lime juice, shake. Strain, serve over ice, top with soda water, garnish. Tasted like spring.
I was lucky to find this fennel bulb in the garden this morning.
Made some ti punch this weekend, tried Death & co’s suggestion by using juice of half lime, Mr n prefers the classic with less lime and cane syrup and more the taste of rum.
I like Smuggler’s Cove’s recipe (which I think is pretty much the classic recipe), which is basically a teaspoon of cane syrup, 2 ounces of rhum agricole, mix, and then you cut out a quarter sized piece of the outside of a lime, squeeze a few drops of juice in it to your taste, and drop the peel in the drink. You can put ice in it or not, and adjust quantities as you like. Chacun prépare sa propre mort.
Not today but a few months ago. I ordered an old fashioned from the bar in the Mob Museum in Las Vegas, and received a glass of ice and a book instead.
However, when you opened the book…
Cool presentation. I suspect a price to go with the theatrics
This was a little expensive at $14 but not super expensive for Vegas. As an aside I recommend checking out the Mob Museum (officially the National Museum of Organized Crime and Law Enforcement) if you’re in Vegas and have a couple hours or so to spare. They make their own moonshine too.
Very reasonable for Vegas
A scant pour of the Dempsey’s Irish Whiskey I bought earlier this week.
Addicted to Patrón XO Coffee Liqueur lately. I bought it thinking of using for dessert. Pronounced coffee flavour with a chocolate aftertaste, very smooth, really like the hint of tequila. Great after dinner.
DH made a negroni and we shared one so I could use these vintage cocktail glasses from my mother-in-law.
Those were the days. Sigh.
Hotter than hades here today. Like 90 in SF? Remembered a cooler we were served, a pitcher of ice water with lots of slices of cucumber in it. The slices stayed in the pitcher, but the water was so refreshing, almost like a very light sandia. So I made a pitcher after lunch and we’ve been sucking on it since. Heartily recommend.
Eta, NO sugar, just cucumber slices.
Picked up a few 1L Old Forester 100 ryes for 24.99 each. Better than anticipated. Easy sipper
Had to make a friend a “Moving to Utah Survival Kit”. 
A few cocktail books (Death & Co./ The Dead Rabbit Drinks Manual). A bunch of bitters, some garnishes, an amaro, chartreuse etc. I had a lot of fun putting this together.
What a nice gift!
Still have fond memories of Drew giving us a drill and letting us loose in the rickhouses to tap barrels. Had a hard time getting commitments for some of those Willett barrels. Foolish. Hindsight is always 20/20.
