Drinks! 2014 (Part 2)

Adam George · August 27, 2014

Doing our bit for a worthy cause.

Andrew and I made a monstrous drink for our Ice Bucket Challenge.

**FrogPrincesse** · August 27, 2014

Fun video, although I kept hoping that you would end up dumping the drink on each other’s heads, instead of (valiantly) drinking it.

Adam George · August 27, 2014

We debated that, for longer than we should.

Then Andrew remembered he lives a long way away and was walking home and I remembered I have fantastic hair.

Edited August 27, 2014 by Adam George (log)

**FrogPrincesse** · August 27, 2014

Excuses, excuses.

Here is Rafa's Whiskey Tango Foxtrot with rye and little touches of Fernet and Benedictine, just enough to echo the mint and spices in the rye, and Angostura bitters to tie everything together. I used Willet 5-year rye.

I just realized I had tried another tango-themed cocktail by Rafa not so long ago. What's the story I wonder?

Edited August 27, 2014 by FrogPrincesse (log)

lesliec · August 27, 2014

It takes two, apparently. You're now there. I, on the other hand, have to catch up; I haven't had the WTF yet (although for some reason many people say the name of the drink when I'm around ...).

Last night we finished the evening at a very crowded Hawthorn Lounge, where my man Peter made me the most delicious Sazerac using, I believe, Jeffersons Chef's Collaboration bourbon/rye blend.

Hassouni · August 27, 2014

Anything with Fernet in it makes me say WTF

JoNorvelleWalker · August 28, 2014

For three nights in a row my drink of choice has been the white mai tai:

http://forums.egullet.org/topic/25600-mai-tai-recipes/?p=1975555

I would have to say this is currently my favorite libation, beating out even milk, water, Mississippi punch and zombies.

1 1/2 oz W&N overproof

1 1/2 oz La Favorite Blanc

1/2 oz Cointreau

1 oz fresh lime juice (generous, very generous)

1/2 oz Small Hand orgeat

Garnished with half spent lime and fresh mint. For the past couple weeks I have been straining onto fresh ice, as this lets me get away with using large rubber maid cubes in the Yukiwa, which are a lot easier to come by, with less danger of running out of ice.

lesliec · August 28, 2014

Anything with Fernet in it makes me say WTF

Wonderful, tasty Fernet?

Hassouni · August 28, 2014

Hahahaha you all soooo wish

EvergreenDan · August 28, 2014

Trinidad-ish Sour

1 oz Amargo-Vallet Angostura amaro

1 oz Kings Ginger

1/2 oz rye

3/4 oz lemon

Lacks the lovely froth of Ango bitters, but a very nice variation.

Hassouni · August 29, 2014

1 oz Amargo-Vallet Angostura amaro

Is this the new one that the Angostura Co put out?

**FrogPrincesse** · August 29, 2014

I think it refers to angostura bark, not the brand.

Edited August 29, 2014 by FrogPrincesse (log)

EvergreenDan · August 29, 2014

Yup. This one: http://haas-brothers.com/product/fernet-vallet-amargo-angostura-vallet/

**FrogPrincesse** · August 29, 2014

Has everybody seen the documentary Hey Bartender? It came out last year and is now available on Netflix in the US. I thought it was pretty good, with a nice overview of the cocktail community and appearances by Dale DeGroff, Dushan Zaric, Sasha Petraske, Julie Reiner, Jim Meehan, David Wondrich, etc.

Of course it's not perfect and I wished they had spent a little less time focusing on just one bartender (Employees Only Steve Schneider), and maybe done a better job at representing the West Coast. The parts with Steve Carpentieri and his neighborhood bar seemed a little forced, especially his visit at TOTC which was clearly arranged for the documentary. But overall, it's completely worth watching.

Hassouni · August 30, 2014

I think it's in my queue. Thanks for the rec though!

**FrogPrincesse** · August 30, 2014

You are welcome!

It's pretty hot in San Diego still, about 27C during the day, so I wanted something refreshing tonight. I made myself a Gin Fix with Dorothy Parker gin. I am sure the pool will get plenty of use this weekend. Happy Labor Day weekend everyone!

Hassouni · August 30, 2014

It's bloody cool (not that I'm complaining) in the evenings here, and while I want to make mojitos and daiquiris and swizzles, it's just not hot enough to justify it.

Lovely strawberry garnish!

Adam George · August 30, 2014

Steve Schneider is pretty cool, though.

Hassouni · August 30, 2014

(also, who makes pousse-cafés?)

**FrogPrincesse** · August 31, 2014

The art of the pousse-café is still very much alive in Japan.

And it's not just Japan. During the World Cup, I remember seeing a series of flag-inspired pousse-cafés by Hawksmoor + Satan's Whiskers in London. It was all in good fun.

The real question is not who makes pousse-cafés, it's who orders them!

Edited August 31, 2014 by FrogPrincesse (log)

**FrogPrincesse** · August 31, 2014

Doing our bit for a worthy cause.

Andrew and I made a monstrous drink for our Ice Bucket Challenge.

You should have done the thrown cocktail demo for Diffords. They just posted one and it could use some improvement.

His technique might be fine, but I don't want to have to see the bartender's underarm tattoos (at first I thought he was incredibly hairy), or his fat and hairy belly, when he is throwing the cocktail. It's a huge distraction.

**FrogPrincesse** · August 31, 2014

Steve Schneider's Steve-O's Tuxedo, a twist on the classic White Lady, with simple syrup and a dash of Regan's orange bitters replacing the Cointreau. It's good. Not sure why, but it had a very pale green tinge underneath the white foam.

JoNorvelleWalker · September 1, 2014

Now that breakfast has settled...a white mai tai.

**FrogPrincesse** · September 1, 2014

Gin and Tonic, picnic edition (for today's lunch at the nearby park).

Edited September 1, 2014 by FrogPrincesse (log)

JoNorvelleWalker · September 1, 2014

Gin and Tonic, picnic edition (for today's lunch at the nearby park).

Is that garnished with a carp?

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Drinks! 2014 (Part 2)

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