All Over the Board… » Entries tagged with "Cocktails"
Web Wednesdays – OhGo.sh
I referenced a post on this website Monday. OhGo.sh is one great cocktail site. (For those of you techies who want to know a .sh extension denotes St. Helena. Here the webmaster uses the .sh to spell “Oh Gosh” the name of a cocktail.) I’d have to say that this is the best site on cocktails and spirits I have found to date. This site includes recipes, reviews, and comparisons of different types/brands of spirits. Want to know which brands of Old Tom Gin are good? How about Campari? Check here and you will be the smart guy at the bar or cocktail party next time out. I envy the contents of this man’s bar. It looks like many ingredients are more available in the UK. … Read entire article »
Filed under: Food & Drink, Reads, Screens, and Sounds
The bitters guru
I was looking to link to my earlier blog post on bitters, and on a whim I googled “orange bitters” half-expecting to find my post. Boy was I wrong. My favorite post by far was this one. Here’s a guy who spent the money, took the time, and gave himself the difficult job of sampling martinis with six different brands of orange bitters. He even made his martinis with Plymouth gin and Noilly Prat vermouth. His are wetter at 3:1 (gin : vermouth – mine are 4:1). I need to get me some Regan’s and Angostura Orange. … Read entire article »
Filed under: Food & Drink
“Base ball” the old-style way…
This article caught my eye in this morning’s paper. It talks about the sport of base ball before it was baseball. The historian in me appreciated it. It always helps to know where we came from. So what would the 1860′s version of juicing be? A Sazerac with absinthe and Peychaud’s bitters? … Read entire article »
Filed under: Food & Drink, Sports
My Mint Julep Recipes
Well, better late than never. Here are the two mint julep recipes. The first is the classic one. I will caution you right now by saying the classic is strong. Every time I make a classic, I leave room for extra syrup and seltzer. Why? Invariably, the person will take a sip, make a face, and remark “Wow, that’s strong!” Then I add syrup and seltzer to make it more palatable. So here goes: The Classic Mint Julep 4 ounces bourbon 2 Teaspoons Superfine Sugar (powdered will do in a pinch) 2 ounces water 6-8 sprigs of fresh mint (more on that later) Crushed or shaved ice (only crushed or shaved will work) Add all but two sprigs of mint, the sugar and the water. (I cut the mint up in strips with a scissors/kitchen shears to … Read entire article »
Filed under: Food & Drink, Sports
The Real James Bond
I’m currently reading my fifth James Bond book by Ian Fleming. I’d venture a rough guess that maybe 1% of people who have seen a 007 film have actually read one of the books. Too bad, because they’re missing out. I love watching the Bond Flicks, but compared to the books, that James Bond is a caricature, not a character. Real characters are flawed, have feelings, and don’t always win. Other observations on the printed bond: The Soviet union (namely SMERSH) is usually the enemy, not S.P.E.C.T.R.E. or the megalomaniac du jour. Fleming did take license with SMERSH’s scope and size. Bond is much less the playboy in the books. My readings have only seen him with one woman per story (if at all) There are virtually no gadgets from Q Branch (I … Read entire article »
Filed under: Reads, Screens, and Sounds