Tonight I had a Navy Grog and a Puka Punch at Smuggler’s Cove in San Francisco.
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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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