Drink Links

Last night's game took a lot out of me.  My friends and I saddled up to the bar early to grab a spot for the game, and six hours later I was exhausted and my team defeated.  Unfortunately, upon returning home around midnight, I didn't have anything left in the tank to make a drink. 

Incidentally, anyone else think there will be a run on bulldogs as a result of Butler's NCAA run?  I do!  Just look at Blue II, the official mascot of the Butler Bulldogs.  Who wouldn't want one?!?  In the year 2025, the only dogs available will be bulldog and portuguese water dog mixes.

In any event, today we have some drink links to fill the void until tomorrow. 

Drink Links

New Orleans Cocktail Museum to talk about soda's influence on their drinks.  This isn't so much an article as an event reminder, but it gave me two drinks that I'm unfamiliar with: the Roffignac and the Ramos Gin Fizz.

According to one website, the Roffignac recipe is:

2 ounces Cognac or good rye whiskey
1 ounce raspberry syrup
Soda water or seltzer

Sounds interesting, and probably refreshing if served cold, in the New Orleans heat.

The Ramos Gin Fizz is comprised of many different ingredients:

2 ounces gin (Old Tom gin if you can get it)
1/2 ounce lemon juice
1/2 ounce lime juice
1 ounce simple syrup
3 small dashes orange flower water
2 drops vanilla extract (very optional; there's some controversy over whether this was ever really used, but it does add a nice touch)
1 ounce cream
1 egg white
Soda water

I'm up for making both, but it appears as though I need some added time to make the Ramos Gin Fizz. If you're in the NOLA area, this event may be worth a visit.

April is the drunkest month.  Don't take my word for it, take the newspaper of record's word for it.   Also featured in the posting is a link to some poetry-themed drink recipes.  Well worth a look.

The Manhattan Cocktail Classic is back!  If you're in the NYC area, check it out.  The convention will run begin May 14th and will end on May 18th.  Among the covered topics, "...the role of Curaçao in cocktails; a history lesson about the late-19th-century New York bartender Harry Johnson, a revered figure in liquor circles; an examination of "monk-inspired" cocktails (think Chartreuse and Benedictine); a discussion of non-aged whiskeys known as "White Dog"; and a session on "Bar Myth Busters"".

Check back tomorrow when I'll make the Alexander - a gin based drink that looks suspiciously like the Toreador. 


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