A Matador: equal parts dry vermouth, tequila (I used Codigo Rosa Blanco), and Curacao, stirred with ice and strained into an ice-filled rocks glass.
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Somewhere around here I have a TV’s cookbook of appetizers and cocktails. I gotta dig it out for these dog days of summertime refreshment.
A Mary Astor Painless Anesthetic. Bear in mind that these proportions are one-quarter of those of original recipe–yes, that means a drink with 6 oz. of booze in it. No wonder Ms. Astor had an alcohol problem.
- 3/4 oz. gin
- 1/4 oz. cognac
- 1/4 oz. dry vermouth
- 1/4 oz. sweet vermouth
Shake over ice with a dash of orange bitters, hint of superfine sugar, and a twist of lemon. Strain into a chilled cocktail or coupe glass.
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After taking our two year old granddaughter and her mother to the zoo in gajillion degree weather and cleaning the house, it’s time for a couple of Evan Williams bottled in bond Oboe Foxes (Oscar Foxtrots to younger generations).
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Robinson’s lemon barley water (30 ml) mixed with a mini 5.5 oz can of Fever Tree club soda.
Way better than mixed with plain water!
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Frozen cocktails on hand. This prep method is actually so helpful in party-larger batching. I own a digital copy of this cocktail book. This morning I saw him demonstrate and thought it was worth sharing.
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Trip to the liquor store for beer and saw these at the checkout counter. $4.99 each. Each makes 2-4 mixers per can unless you prefer straight out of the can at 52 proof. I’m making frozen drinks out of them.
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In the parking lot?
Ha! Good one …
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It is hot, really hot. A Negroni is ideal. My standard one jigger each of Bombay, Punt e Mes, and Campari over ice is perfection. Sorry I did not take time to clear the counter. Left to right are the edge of a Yeti, tomatoes, russet potatoes, a Bonavita carafe, a Nigella Lawson salt pig, and a jar of HEB sauerkraut. I just got in from the store.
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I got to know Steven Sprecher and went to his first brewery regularly. Free samples, ya know. He has since sold it; but the place is still going strong.
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The label sounds good. How was it?
Dunno. I’ll try it tonight. I like the Mai Tais. The Old Fashioneds are strong!
I’m happy trying the individuals; my little bar cabinet can only hold so many bottles.
Let me know what you think of it when you do try it.
I shall post the deets.
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An old fashioned is supposed to be strong, basically lightly sweetened and minimally diluted whiskey with a cherry. I do not use the traditional recipe. I use a finger of water, a scant spoon of turbinado, bitters, a Luxardo cherry, and a good bit of ice and add whiskey to fill the glass.
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I use a LOT of Luxardo cherries in that particular glass. Makes me very happy.
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People with autism often have completion compulsions. My 42 year old son is such a person. He will eat a whole jar of Luxardos in one sitting. So we hide them in an old Cento San Marzano tomatoes can with the neatly cut lid sitting there, making it look unopened. He will also drink the brine or vermouth off the olives.
