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Drinks! 2014 (Part 2)

JoNorvelleWalker
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JoNorvelleWalker

JoNorvelleWalker

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Dinner was delayed.  It's still autumn here in Jersey.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Hassouni

Hassouni

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That time of year.  Autumn in Jersey...while assembling tonight's tarte tatin.  Though I do hope the tarte tatin doesn't suffer too much for it:

 

3 oz Laird's bonded

3 good dashes Angostura

1 oz fresh squeezed lemon nectar

3/4 oz orgeat

 

 

Garnished with spent half lemon, lovely bouquet of mint, green straw.  Must be green straw.

 

Lemon nectar?

Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East

 

my eG foodblog - Beirut and beyond

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JoNorvelleWalker

JoNorvelleWalker

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Speaking of gym socks, following my mai tai tonight I am enjoying arrack, S&C, and FP 1840.  With the addition of lemon and sugar otherwise known as Mississippi punch.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

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A purple straw is totally wrong for Mississippi punch.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

ChrisTaylor

ChrisTaylor

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Old Fashioned variation. Tennessee Old-Fashioned? Maybe. Needs some refining

 

60 mL Dickel 12/Demerara syrup/couple dashes of Bitter End Memphis BBQ bitters/dash of Angostura (felt wrong to leave it out)/3-5 drops of habanero shrub stirred and dumped into serving glass that'd be rinsed with mezcal (DM Chichicapa). One large ice cube/lemon twist.

Chris Taylor

Host, eG Forums - ctaylor@egstaff.org

 

I've never met an animal I didn't enjoy with salt and pepper.

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Harare, Victoria Falls and some places in between

JoNorvelleWalker

JoNorvelleWalker

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For the season's first dusting of snow...autumn in Jersey.  Wouldn't mind a couple more.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

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If the chimney glasses are big enough why not try a zombie?

 

For me tonight was a salvo of French 75's.  I read that as originally published the French 75 called for Calvados rather than gin, so that is what I used:  Domaine de Montreuil Reserve.

 

The first French 75, I went a little wild with the methode rotuts   The Calvados, lemon juice, and syrup got a little lost.  For the second I was more moderate with the bubbly and that one hit the spot.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

pto

pto

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If the chimney glasses are big enough why not try a zombie?

Indeed. I've had my eye on making a Zombie for a while now. That will be done tonight!

JoNorvelleWalker

JoNorvelleWalker

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Here it's 22.7 deg F or -5.2 deg  C, with 15 mile per hour winds or 24 Kilometer per hour winds...tomorrow is forecast to be "much cooler".  Under the circumstances it did not seem appropriate to down a white mai tai, so I made an old fashioned brownish mai tai instead.

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

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We are well into bourbon weather, I think.

 

I have twenty some kinds of rum but alas no bourbon.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

FrogPrincesse

FrogPrincesse

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Not sure where is the best place to mention this, but PUNCH (which is affiliated with Ten Speed Press) released today their city guides for cocktail bars. San Francisco, LA, Manhattan, London, Paris, etc.

 

Hopefully a San Diego edition sometime soon? (Although sometimes it's a good thing to stay under the radar.)

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haresfur

haresfur

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I have twenty some kinds of rum but alas no bourbon.

 

Sounds like a good winter project, then.

It's almost never bad to feed someone.

FrogPrincesse

FrogPrincesse

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Revisiting the Dandy Shim for the Mixology Monday Challenge. This time with rye. Very nice and the Willet 2-year is great in this drink.

 

Rye Dandy Shim with Dolin sweet vermouth, Willet 2-year rye, lemon juice, cane syrup, St. George absinthe, grated orange zest.

 

15628946347_0e769bbf51_z.jpg

 

Edited by FrogPrincesse (log)

Instagram @frog_princesse

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JoNorvelleWalker

JoNorvelleWalker

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Just for fun I stuck my new(ish) thermopen in the mai tai beside me.  It reads 21 which I guess is legal drinking age.  I predict if I try this with a white mai tai I'll measure more of a freezing point depression.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

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White mai tai at the moment.  The thermopen read 18 (which used to be drinking age, at least where I was born).  I wonder if one can adjust the serving temperature of one's mai tai just by varying the percentage of ethanol?  Can I patent this?  I like mine cold.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

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Since I mentioned this in another thread:  weeper's joy as my after dinner beverage.  So much like a happy balaklava but better -- thin red line not withstanding and all of that.  Sad apologies for Crimea and the Light Brigade.  My favorite way to address la fee verte in quantity.  If I may say, the twentieth century was a blot on man and woman kind.

 

 

Edit:  mai tai excluded...

Edited by JoNorvelleWalker (log)

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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