John
you
Bastard!
John the Bastard
3/4 ounce Fernet Branca
3/4 ounce Cynar
top with Grain alcohol
Layer the shot, if you can tell the difference between the first two.? Set on fire.? Blow out and drink.
SIP IT YOU BASTARDS!
[Twenty-second in a series of drinks named after bloggers, mixologists, and random others who'll hopefully be at Tales. The first post in the series is here.]
This is actually Paul
You might not believe me, for good reason, but I have it on good word (mine, which I made up) that the original version of Paul’s website featured “The Cocktail Chronicles” with a huge BLINK tag (which I’m not even sure is supported these days) and multiple dancing baby GIFs, all of which modeled after him.
For example, look to the left.
Nowadays, of course, he shows a much more subtle and classy side, and we all thank him for it, because if you don’t like that, you always have me and Blair.
But what to make him?
When I asked one “prominent” blogger (prominent means you don’t update often) he suggested rye and absinthe.? Well, Paul is mad at me about setting absinthe on fire and using Mata Hari (though you’d think he’d like the fact that I set Mata Hari on fire) so I stuck with the fresh bottle of Rittenhouse 100 I picked up at Ace the other day.? From there, I debated, consulted with someone who actually gets paid to do this for a living (the lovely and talented Ms. Sergi), and we experimented a bit.
I did think about setting some Rittenhouse on fire but I was fairly certain if I did Paul would set ME on fire at Tales.
So then I ended up the Cocktail Chronic(-les).? And before you ask, yes, I’ve had the “Chronic(-les) of Narnia” stuck in my head for the past bit.
Not pictured: bitters
The Cocktail Chronic-(les)
2 ounces rye (Rittenhouse 100)
1/2 ounce dry vermouth (Dolin dry)
1/2 ounce Lillet Blanc
1 dash Fee’s orange bitters
Stir and strain into a chilled cocktail glass.? Garnish with a sarcastic comment and insightful commentary.
This makes for a pretty nice, surprisingly light cocktail.
If you try it and enjoy it, as usual, let me know.? Yes, this one is a bit late tonight but it’s the 21st one!? That means I’ve posted one drink every night – some of them more half-assed than the others (cough cough) but wow, it’s getting harder and harder to think up new ideas.? Lest I become Mike Rowe and start begging for new ideas for Dirty Jobs this site, please, if you have any for people not done yet (I’m looking at you Craig!) let me know!
As always – enjoy.
[Twenty-first in a series of drinks named after bloggers, mixologists, and random others who'll hopefully be at Tales. The first post in the series is here.]
I think of a fiendish villain in a mountain lair, twirling his fu manchu mustache while drawing entertaining pictures of his enemies being destroyed…
…or of tiki drinks with a bamboo garnish.
Like Jay, I’m afraid today’s is going to be sans picture because I don’t have one ready for it and I need a bit more work on the drink, I think.? If any of y’all try it, let me know what you think could be changed on it, and like Jay, I’ll try to devote some time (probably tomorrow) to posting final versions of the cocktails.
The Doc Bamboo
lychees
2 ounces pineapple juice
2 ounces rum (white)
1 ounce sake
Ting
Muddle the first two ingredients together, then add the second two and shake.? Double strain into a chilled glass, top with ting, garnish with a piece of bamboo.
I’m really not certain on this one – I’d like to make it more tiki but…well…hmmmm.
As this is #20 in the series, I’m also hitting some creative “uhh…” moments.? Thus, if you have suggestions, post ‘em!
[Twentieth in a series of drinks named after bloggers, mixologists, and random others who'll hopefully be at Tales. The first post in the series is here.]
I’ve got to be honest; I didn’t expect to make one named after the (in)famous Ted Haigh aka Dr. Cocktail aka Mr. Scary Facebook Profile Pic.? (Note: current Facebook picture isn’t nearly as scary.? More…somber.)
Last night in TDN was “Bad Names” and Rachel Sergi had pointed out the names of two drinks she and Ted had come up with – the Canker Sour and Tuna Colada.? Now, I ain’t even gonna THINK about a damn tuna colada because just the thought of it makes me nauseated.? But we brainstormed on the Canker Sour and came up with what ended up being a very delicious beverage.
And thanks to his help with the name, and the fact that cocktail bloggers haven’t seen this level of excitement since the last time a new bitter came out thanks to his upcoming 2nd edition of Vintage Spirits and Forgotten Cocktails (hope you’re bringing a ton of ‘em to Tales!) I thought we should make the Canker Sour the official Dr. “Ted Haigh” Cocktail.
And lookee at this:
yummy yummy yummy I've got Chartreuse in my tummy
The Canker Sour
1 1/2 ounces mezcal (Ilegal)
3/4 ounce lemon juice
1/2 ounce agave syrup
1 whole egg (minus shell, of course)
Dry shake the first four ingredients to incorporate, then add ice and shake for at least 2 minutes.? Strain into a green Chartreuse-rinsed unchilled coupe glass and top with a drizzle of green Chartreuse.
Admittedly we invented it last night – but we thought it was GOSHDARN DELICIOUS HECK YEAH.
[Nineteenth in a series of drinks named after bloggers, mixologists, and random others who'll hopefully be at Tales. The first post in the series is here.]