Cocktailians

Author: vidiot

  • Scorpion Rising

    —

    by

    vidiot
    in

    Aloha, I’ve been making myself scarce (and keeping myself sober), for the past couple of months due to  dietary/health concerns, but after officially shedding 20 pounds, and shaving almost 20 points off my blood pressure I decided it was time to celebrate by treating myself to a tropical libation. In a recent e-mail discussion with…

  • Smooth, Round, Perfect Balls

    —

    by

    vidiot
    in

    May I present to you the latest innovation in whiskey perfection: the ice sphere. Apparently rounded ice cubes, having less surface area than regular boring old six-sided ice (or D4s or D20s or whatever other shapes they make ice trays in these days), melt slower, thus ensuring more nursing time for you and your drinkable…

  • Smooth, Round, Perfect Balls

    —

    by

    vidiot
    in

    May I present to you the latest innovation in whiskey perfection: the ice sphere. Apparently rounded ice cubes, having less surface area than regular boring old six-sided ice (or D4s or D20s or whatever other shapes they make ice trays in these days), melt slower, thus ensuring more nursing time for you and your drinkable…

  • File Under: Interesting But Unnecessary

    —

    by

    vidiot
    in

    OMG. Following a tip from our good friend Brian Kane, let me introduce… …the Whiskeyburger cocktail. "Beefskey" (ground-chuck-infused rye), tomato syrup, lettuce-onion foam, and mustard bitters.  Garnish with a dill pickle slice. Dear God, why?

  • File Under: Interesting But Unnecessary

    —

    by

    vidiot
    in

    OMG. Following a tip from our good friend Brian Kane, let me introduce… …the Whiskeyburger cocktail. "Beefskey" (ground-chuck-infused rye), tomato syrup, lettuce-onion foam, and mustard bitters.  Garnish with a dill pickle slice. Dear God, why?

  • French 75

    —

    by

    vidiot
    in

    French 75, originally uploaded by Vidiot. Just across the street from LeNell’s in Red Hook, Brooklyn, you’ll find The Good Fork, a nice little (emphasis on "little" there) restaurant that’s worth a visit.  I had this French 75 as an aperitif, and it was delightful.  The Good Fork uses Prosecco instead of Champagne (and ditches…

  • What’s In Your Cabinet?

    —

    by

    vidiot
    in

    First Paul Clarke posted the contents of his liquor cabinet on his site, and then my co-author Chuck Taggart did the same, and …well, wow.  I am clearly outmatched here. So what’s in mine?  Not nearly as much cool stuff, but it’s a decent start.  Here’s what I’ve got, counting some miniature bottles: Whisk(e)y: Rittenhouse…

  • MxMo Submission: The Catherine

    —

    by

    vidiot
    in ,

    After completely flaking in February, and being too-busy in March, here I come again with a Mixology Monday submission for April.  Anna from Morsels & Musings is hosting this month, and she’s chosen the theme of Fruit Liqueurs.  This is fertile ground, as there are tons of interesting liqueurs on the market, and they’re among…

  • MxMo Submission: The Catherine

    —

    by

    vidiot
    in ,

    After completely flaking in February, and being too-busy in March, here I come again with a Mixology Monday submission for April.  Anna from Morsels & Musings is hosting this month, and she’s chosen the theme of Fruit Liqueurs.  This is fertile ground, as there are tons of interesting liqueurs on the market, and they’re among…

  • -Tini Dancers

    —

    by

    vidiot
    in

    The Times examines places that know how to make a real Martini, with emphasis on cocktailian joints around town. This seems as good a time as any, actually, to resurrect something I wrote a couple years ago as a comment on Czeltic Girl's site: Vidiot's Grumpy, Snobbish, And Cantankerous Yet Iron-Clad Rules of Drinking: 1. …