Author: vidiot
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Battling Bastards
Tearing a webpage from Kaiser Penguin’s outstanding cocktail comparison posts, like this one, I decided to evaluate a couple of different recipes for the classic exotic cocktail, the Suffering Bastard. Accounts differ, but the Suffering Bastard was probably created in the early 20th century at the Shepherd’s Hotel in Cairo, Egypt. At first, it was…
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Homemade Maraschino Cherries
Maraschino cherries don’t get much respect. In 1911, the New York Times, while calling for the banishment of the cocktail, singled out the humble cocktail cherry for special opprobrium that’s so deliciously-written I should really quote it at length: Few persons who have been reasonably well-bred, and choose their edibles and drinkables with some regard…
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Homemade Maraschino Cherries
Maraschino cherries don’t get much respect. In 1911, the New York Times, while calling for the banishment of the cocktail, singled out the humble cocktail cherry for special opprobrium that’s so deliciously-written I should really quote it at length: Few persons who have been reasonably well-bred, and choose their edibles and drinkables with some regard…
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Death & Co., Revisited
As I mentioned below, a few of us visited Death & Co. recently for a couple rounds, and while the "Electric Kool-Aid Acid Test" fit nicely into the post on sloe gin, the other drinks we had deserve a little showcasing of their own. Damon, who coincidentally took care of us on our first visit,…
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Death & Co., Revisited
As I mentioned below, a few of us visited Death & Co. recently for a couple rounds, and while the "Electric Kool-Aid Acid Test" fit nicely into the post on sloe gin, the other drinks we had deserve a little showcasing of their own. Damon, who coincidentally took care of us on our first visit,…
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The Truth About Vermouth
Paul Clarke drops some serious science on the San Francisco Chronicle in an exhaustive takeout about vermouth — the history, notable brands (with tasting notes!), styles, and even recipes. Well worth your time. Here’s a wonderful sentence: [From] the approach taken by most American bartenders – who typically dispense vermouth with atomizers, eyedroppers or simply…
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The Truth About Vermouth
Paul Clarke drops some serious science on the San Francisco Chronicle in an exhaustive takeout about vermouth — the history, notable brands (with tasting notes!), styles, and even recipes. Well worth your time. Here’s a wonderful sentence: [From] the approach taken by most American bartenders – who typically dispense vermouth with atomizers, eyedroppers or simply…
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Oh No! Too Sloe!
The introduction of Plymouth sloe gin has raised antennae over the entire cocktailian community, and lucky indeed are the folks who’ve managed to get their hands on the stuff. Made with natural sloe flavor from real sloe berries (unlike the foul artificiality of more downmarket sloe gins), the Plymouth is a rich deep purple and…
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Drinky Linky
Another collection of interesting links: Neat article on the cocktails at New Indian restaurant Tabla (hat tip to Kosmonaut); Oh, to live in PDX: the Great American Distillers Festival; I really like the hand-lettered labels on Douglas Laing’s whiskies (h/t to Kosmonaut again!); The Mixology Monday wrapup’s been posted, over at Save the Drinkers. A…
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Drinky Linky
Another collection of interesting links: Neat article on the cocktails at New Indian restaurant Tabla (hat tip to Kosmonaut); Oh, to live in PDX: the Great American Distillers Festival; I really like the hand-lettered labels on Douglas Laing’s whiskies (h/t to Kosmonaut again!); The Mixology Monday wrapup’s been posted, over at Save the Drinkers. A…