My summer cocktail of choice does not have a name. I call it a Niven (after one of my favorite actors, David Niven). I have no idea if Niven would have liked it, but the cocktail seems to have his sort of style.
First a squeeze of lime juice in a tall glass – then
vocka, blonde Lillet, Compari or Aperol, in equal proportions. As a last touch, fill up the glass with rose Lemonade
This should take me through August. And I am gearing up for another sort of cocktail – the autumn gin sour. Check out the link for the ingredients.
I need to try this – a siesta. A shaken cocktail that has
- citrus (lime)
- grapefruit juice
- simple syrup
Here is the back story. Go for it!
And what pray tell is the “Tongue.-Cut Sparrow”? Naturally, it is a hidden cocktail bar.
To find this speakeasy, look for the plain door in the back room of the Pastry War, a boisterous mezcal bar that’s worth its own visit. Behind the secret door and upstairs, dark wood and jazz standards mix with classic cocktails (try the rum-filled Swizzle).
Here is another peek
Check out the above link for more on Houston surprises!
And here is a bit more about Tongue-Cut Sparrow
Daiquries, of course, are one of the cocktails that make summer, well … summer. And Ina Garten claims that her daiquiri is better than others.
Hmmm … it is worth a look see. BTW, if you do go look see, the video on how to roast chicken at the bottom of the interview will likely stimulate some thoughts about what’s for dinner!
Brad is the manager of the BA Test Kitchen and a bit of a character. He is also a new father, and was tasked with selecting a few father’s day gift ideas. Stuff that he would want. As you might expect from Brad, the list is a bit eccentric – like a $30,000 kitchen knife made form melted down asteroids.
And Brad offers a video (it appears at the bottom of the page). He shows you how to make tepache. In cawse you are wondering
Tepache is a fermented beverage made from the peel and the rind of pineapples, and is sweetened either with piloncillo or brown sugar, seasoned with powdered cinnamon, and served cold. Though tepache is fermented for several days, the resulting drink does not contain much alcohol. In Mexican culinary practice, the alcoholic content of tepache may be increased with a small amount of beer.
I may need to try this!
Hmmm … this sounds interesting. I am already a big fan of swapping out the compari for aperol. Could this go a step further? Saveur says – go for iit
Around 5:00 pm, I stop what I am doing and head for the living room. Two things interest me at that particular point in time in that place. The first is my favorite chair. It is the type of affair you sink into. A chair that excels in facilitating repose. The second is my glass of whiskey. I do not drink more than one glass. And I use no ice or soda. These would dilute the pleasure of sipping.
If you are going to sip in this fashion, you do want something worth sipping In my view, that means a certain balance between smoothness and flavor. Hmmm … and which whiskeys offer that balance?
A quote like this might get your attention
If you want to be sipping the best whiskey in the world, there’s only one competition you need to pay attention to.
More than 2,200 spirits were entered to be sipped and evaluated at the San Francisco World Spirits Competition in April. More than 20 whiskeys from some of the world’s most prestigious distilleries earned awards.
And here is a list of 22 award winners.
I would not say no to the 12 year old Glenmorangie Nector D’Or
But I have a thing for Irish whiskey. And so the Redbreast 15 year old single pot might just do the trick
Go for it!