{"id":615,"date":"2010-12-01T13:09:30","date_gmt":"2010-12-01T13:09:30","guid":{"rendered":"https:\/\/www.cocktailians.com\/2010\/12\/drinky-linky-bad-ideas-edition.html"},"modified":"2010-12-01T13:09:30","modified_gmt":"2010-12-01T13:09:30","slug":"drinky-linky-bad-ideas-edition","status":"publish","type":"post","link":"https:\/\/cocktailians.com\/?p=615","title":{"rendered":"Drinky Linky: Bad Ideas (and Some Good Ones) Edition"},"content":{"rendered":"<p>Yes, Virginia, there is <span style=\"text-decoration: line-through;\">a Santa Claus<\/span> another links roundup post so soon after the last one. But there&#39;s a lot of stuff that&#39;s worth your attention.<\/p>\n<p><img decoding=\"async\" alt=\"\" src=\"http:\/\/i153.photobucket.com\/albums\/s230\/erecta\/ani\/spittake.gif\" \/><\/p>\n<p>Including some horrible ideas. We looked at this <a href=\"\/2010\/11\/25\/drinky-linky-thanksgiving-edition\/\" target=\"_self\">last time around<\/a> in brief, chiefly the idea of spiking a Thanksgiving turkey. But, alas, along with all the cool holiday cocktail stuff (of which more below), there&#39;s some lamesauce as well:<\/p>\n<ul>\n<li>Such as the higher-fat version of Four Loko &#8212; <a href=\"http:\/\/consumerist.com\/2010\/11\/is-booze-infused-whipped-cream-the-next-four-loko.html\" target=\"_self\">alcoholic whipped cream<\/a>. (I&#39;m not above adding a touch of brandy to homemade whipped cream, but that&#39;s REAL whipped cream, whisked in a bowl as God himself intended, not nitrous-charged and dispensed from a can.) It&#39;s making <a href=\"http:\/\/eatocracy.cnn.com\/2010\/11\/29\/alcoholic-whipped-cream-or-wherein-we-yell-at-the-heavens-with-impotent-fists-of-rage\/\" target=\"_self\">Eatocracy yell at the heavens with impotent fists of rage<\/a>;<\/li>\n<li>(Program note: I have acquired a can of Four Loko, <a href=\"http:\/\/www.nydailynews.com\/news\/national\/2010\/11\/25\/2010-11-25_caffeinated_four_loko_will_be_off_shelves_across_the_country_by_dec_13_fda.html\" target=\"_self\">prior to its banning<\/a>. It&#39;s tucked in my fridge, waiting for me to work up the intestinal fortitude to taste-test it.)<\/li>\n<li>And apparently<a href=\"http:\/\/www.nytimes.com\/2010\/11\/30\/nyregion\/30bigcity.html?scp=1&amp;sq=red%20hook%20bees&amp;st=cse\" target=\"_self\"> a Maraschino cherry factory in Red Hook, Brooklyn is making the local bees turn red<\/a> and rendering their honey inedible. (Much better to <a href=\"\/2008\/08\/22\/homemade-marasc\/\" target=\"_self\">make your own cocktail cherries<\/a>. Rewarding, tasty, and no Red Dye No. 40.)<\/li>\n<li>And if Spike Lee&#39;s <a href=\"\/2010\/06\/17\/drinky-linky-bloomsday-edition\/\" target=\"_self\">Absolut Brooklyn wasn&#39;t strange enough<\/a>, he&#39;s now apparently collaborating with NYC faux-barbecue chain Dallas BBQ on <a href=\"http:\/\/newyork.grubstreet.com\/2010\/11\/spike_lees_latest_joint_the_20.html\" target=\"_self\">a 20-ounce &quot;frozen apple martini.&quot;<\/a> (If he wants to go for the <em>real<\/em> Brooklyn flavor, he could do worse than <a href=\"http:\/\/www.barrypopik.com\/index.php\/new_york_city\/entry\/brooklyn_cocktail\/\" target=\"_self\">rye, dry vermouth, Maraschino, and Amer<\/a>.) 40 Acres and a Manhattan?<\/li>\n<li>The <a href=\"http:\/\/blogs.smithsonianmag.com\/food\/2010\/12\/01\/eight-cocktails-of-hanukkah\/\" target=\"_self\">eight cocktails of Hanukkah<\/a>. Really.<\/li>\n<li><a href=\"http:\/\/sporkful.posterous.com\/campari-thinks-youre-pretty-stupid\" target=\"_self\">Campari thinks you&#39;re stupid<\/a>;<\/li>\n<li>And apparently, so do Mario Batali and Joe Bastianich. <a href=\"http:\/\/newyork.grubstreet.com\/2010\/12\/del_posto_touts_new_cocktail_m.html\" target=\"_self\">$34 for a Vesper<\/a>?! Stop faffing around with the gold leaf, guys&#8230;or are you just trying to sucker the tourists and hedge-fund weenies?. (A shame, because <a href=\"http:\/\/images.nymag.com\/images\/2\/daily\/2010\/12\/01_delposto-cocktails.pdf\" target=\"_self\" title=\"(.PDF link.)\">the rest of the cocktail menu<\/a> looks pretty good.)<\/li>\n<li>This was posted a while ago, but I just ran across it: <a href=\"http:\/\/copyranter.blogspot.com\/2009\/12\/its-vintage-ad-week-on-copyranter_31.html\" target=\"_self\">whiskey toothpaste<\/a>. There are no words.<\/li>\n<\/ul>\n<p>However, it&#39;s not all bad ideas:<\/p>\n<ul>\n<li><a href=\"http:\/\/blog.thesrirachacookbook.com\/post\/2060777872\/sriracha-bitters-cocktails\" target=\"_self\">OMG Sriracha bitters<\/a>. (Hmm. Is that a bad idea, or a good one?)<\/li>\n<li>Mark Bittman (late of <a href=\"\/2008\/06\/26\/minimalist-mixo\/\" target=\"_self\">weird cocktail recipes<\/a>) comes up with <a href=\"http:\/\/www.nytimes.com\/2010\/12\/01\/dining\/01mini.html?_r=1&amp;src=twt&amp;twt=nytimesdining\" target=\"_self\">an idea for something<\/a> he calls a &quot;<a href=\"http:\/\/www.nytimes.com\/2010\/12\/01\/dining\/01minirex.html?ref=dining\" target=\"_self\">Grown-Up Granita<\/a>&quot;, but is more accurately described as a grown-up Slurpee. Still sounds good, though.<\/li>\n<li><a href=\"http:\/\/sporkful.posterous.com\/rachel-maddows-new-and-improved-pina-colada\" target=\"_self\">Rachel Maddow improves the pina colada<\/a>;<\/li>\n<li>Eatocracy posts a brilliant <a href=\"http:\/\/eatocracy.cnn.com\/2010\/11\/30\/chilled-out-cheery-your-guide-to-a-sane-happy-holiday-season\/\" target=\"_self\">mix&#39;n&#39;match guide to the holiday cocktail season<\/a>. It&#39;s like Garanimals, but for booze;<\/li>\n<li>&#8230;and not to be outdone, the <em>Times<\/em>&#39; <a href=\"http:\/\/www.nytimes.com\/pages\/dining\/index.html\" target=\"_self\">Dining section<\/a> today is chock-full of stories in their drinking-themed issue, including <a href=\"http:\/\/www.nytimes.com\/interactive\/2010\/12\/01\/dining\/20101201-parties.html\" target=\"_self\">a nifty interactive selection of some interesting holiday cocktail recipes<\/a>;<\/li>\n<li>and <a href=\"http:\/\/www.nytimes.com\/2010\/12\/01\/dining\/reviews\/01pour.html?ref=dining\" target=\"_self\">an appreciation of Port<\/a>;<\/li>\n<li>and a <a href=\"http:\/\/www.nytimes.com\/2010\/12\/01\/dining\/01bitters.html?ref=dining\" target=\"_self\">traveling bitters set<\/a> from The Bitter Truth. (Were they inspired by <a href=\"\/2010\/07\/05\/cocktails-at-35000-feet-1\/\" target=\"_self\">this Cocktailians post about improving the airline drinking experience<\/a>?);<\/li>\n<li>and a warning that <a href=\"http:\/\/www.nytimes.com\/2010\/12\/01\/dining\/01shake.html?ref=dining\" target=\"_self\">vigorous shaking can lead to repetitive-strain injuries<\/a>. (See <a href=\"http:\/\/www.cookingissues.com\/2009\/08\/19\/cocktail-science-pegu-club\/\" target=\"_self\">this Cooking Issues post<\/a> for more on various shaking styles, including the memorable &quot;crazy-monkey shake.&quot;)<\/li>\n<li>and a chronicling of <a href=\"http:\/\/www.nytimes.com\/2010\/12\/01\/dining\/01Trummer.html?pagewanted=1&amp;ref=dining\" target=\"_self\">Albert Trummer&#39;s unusual approach to his drinks<\/a>. (It&#39;s not often that you read an article with the line &quot;Lighting the bar on fire was never part of the original business plan.&quot;) I do wonder, though, what kind of bartender says that you have to burn off the alcohol to make 40- or 50-proof liquor &quot;drinkable.&quot; (He must have a horror of overproof rums, poteen, or cask-strength whiskey. That&#39;s fine: more Red Hook Rye for me.)<\/li>\n<\/ul>\n<ul>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Yes, Virginia, there is a Santa Claus another links roundup post so soon after the last one. But there&#39;s a lot of stuff that&#39;s worth your attention. Including some horrible ideas. We looked at this last time around in brief, chiefly the idea of spiking a Thanksgiving turkey. But, alas, along with all the cool [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-615","post","type-post","status-publish","format-standard","hentry","category-seen-elsewhere"],"_links":{"self":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts\/615","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=615"}],"version-history":[{"count":0,"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts\/615\/revisions"}],"wp:attachment":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}