If anyone is interested in fat washing their own booze, Youtube has some good videos to get you started. I followed this one by Greg at How 2 Drink:
Although my drink was served cold 
I’m debating the merits of spicing the butter and then washing versus just putting the spice in the simple syrup. I figure if you’re already goosing the base spirit and you have spices that are fat soluble, the former is the way to go. Anyone else try this at all or have thoughts?
That, and champagne!
Yes indeed. A really good Champs is unbeatable anytime, anywhere.
A restaurant in Annapolis a half century ago used to have a hot-toddy-like drink they called a Cider Rider (not to be confused with today’s draft versions with the same name) that was basically mulled cider plus some kind of whiskey. It was wonderful. The closest recipe I can find is for “king’s cider.” The restaurant still exists (though i doubt under the same ownership) but the drink has disappeared from its menu- at least online. So has our favorite sandwich from those days. 
Which restaurant?
Hot apple cider with GoldSchlager or other cinnamon liqueur was popular the last time I hosted a Xmas party, in 2016 
I think I’ve seen butterscotch schnapps with hot apple cider, too.
A related drink would be Jägertee, popular in the Alps. Juice, tea, spices and booze in a mug!
It’s funny. I like hot apple cider but I dislike mulled wine / glühwein / vin brûlée.
McGarvey’s.
I went to a Chinese-Jewish Christmas Eve party one year, and they served hot mulled Manischewitz. It was surprisingly good–the heat and the spices tempered the sweetness.
Never tried it. I loved the Little Campus, Chick and Ruth’s, the drug store on State Circle, crossing the river for Cantler’s, and the wonderful but long gone pizza place on the dock by Middleton’s. We never tried Middleton’s until a cold and rainy November night after my father’s funeral.
Never had the opportunity to go to Middleton’s. The Little Campus, now closed for 25 years, was a mainstay (I loved the French Dip). On Monday nights when the General Assembly was in session, legislative staff had to remain on the job, so we often decamped to the Little Campus for dinner. They had a Monday night steak special with an all-important glass of red wine for something like $5.00 (yeah, a long time ago) which was perfect for our non expense accounted budgets. plus it was an enjoyable brrak. At the beginning of my employment, before I moved to Annapolis and was driving in, I’d get there hungry so I’d stop at Chick and Ruth’s to pick up my breakfast - pastrami, slaw and Russian dressing on a Kaiser roll - which I’d eat at my desk, to the stares of some of my co-workers. lol.
I think the drug store was on Main St just down from State Circle - it was called Read’s, and it had a luncheonette.
Yes, Read’s. It also opened onto the circle. I loved their chicken salad and their egg salad. Back in the forties my mother lived in a boarding house half a block around the circle. They had two beds from the Constellation. My mother was short and got to sleep in one. My father did not live in Annapolis when he met my mother. He was going down Duke of Gloucestershire to a wedding with a buddy. My mother and her sister were returning from the wedding, which my father had missed. Father’s friend and mother’s sister were already acquainted. The rest is history.
I lived steps off of Duke of Gloucestershire. Nothing like that ever happened to me. . I did get held up in that spot, though. Which is a whole other adventure.
I was gifted a nice bottle of Bollinger Special Cuvee… Will be opening later today!!
https://www.wine.com/product/bollinger-brut-special-cuvee/513#closePromoModal
It has great reviews, but I especially look forward to yours. Back in the years of wretched excess, I could indulge my love of exquisite Champagne. Bollinger RD was an aspiration I never fulfilled. Now I take far more delight in finding superb bottles that are not stratospherically priced.
Hi Tim, yes so we opened the bottle yesterday, shared among 6 people. Before that, we had a very nice prosecco: one I drink more often by Fantinel.
It’s a really good aperitif as it is dry but with a hint of sweetness which makes it easy to drink and enjoy. Very refreshing.
So the Bollinger afterwards was more complex - it has a ‘darker’ taste with more nuances in flavour. Because of this it also holds up better when enjoyed with food, which we did.
I bought some really large fresh prawns, like the ones they have in Asia, at 60 euro a kilo. We shared those with the Bollinger, they were panfried with garlic and ginger, and a very light Cantonese dressing made of soy sauce, rice wine and water.
I typically drink champagne as an aperitif, not as a drink to be enjoyed with food. But I liked this one and it felt properly decadent!
I love Champagnes that are, as you say, complex and dark. My faves are invariably Pinot Noir forward rather than Chardonnay. It will likely never happen, but tasting Krug D’Ambonnay is something I would love to try. Not going to happen with mid four digit price tags. But you never know. I have been treated to similar greatness by both very wealthy friends and one noted wine expert. The Bollinger and shrimp pairing sounds absolutely wonderful.
Have you seen or do you have one of those make-at-home cocktail makers, the ones that use ‘pods’? I was thinking about getting one for someone who might use somrthing like that. Opinions appreciated.
From what I’ve seen, they’re expensive - to acquire and stick!
