tag:blogger.com,1999:blog-76316378792763050602024-03-13T17:46:01.727-04:00The Amateur Mixologist"Work is the curse of the drinking classes."The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.comBlogger113125tag:blogger.com,1999:blog-7631637879276305060.post-56877372475624996662011-01-05T09:21:00.001-05:002011-01-12T11:26:16.634-05:00Infusing VodkaJB and I hosted a New Year's Eve party. We've hosted a formal NYE dinner party at our house 2 out of the last 3 years, and had a great time doing it. This year though, we decided on a cocktail party, to cut down on all the prep work that accompanied a formal dinner. Of course, we spent the entire day Friday prepping for the heavy <span id="search" style="visibility: visible;">hors d'oeuvres, so go figure.</span><br />
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After some brainstorming of unique things to do for the party, we thought it'd be fun try our hands at vodka infusions. I was recently at a local bar, Usual Suspects, in Broad Ripple, and they had a really good maraschino cherry and vanilla bean infused vodka available for regulars and friends of the staff. I tried it, and it was fantastic. JB and I planned to try our own version for our New Year's Eve party. <br />
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I checked out various recipes that were on the web, and found a lot of different methods specifically related to maraschino cherries. Some recipes called for adding syrup, others did not. Some called for rinsing the cherries, while other recipes called for particular <i>types</i> of maraschino cherries. I'm certainly one for detail, but finding a particular type of maraschino cherry seems like an outer boundary of effort that I'd just assume leave to those more committed to the craft than myself. <br />
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All told, I came up with a rather simple way to infuse vodka with maraschino cherries and a vanilla bean. Yes, one vanilla bean is enough.<br />
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Here is what we did:<br />
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1. Go to Target, buy one of their Chinese-made glass beverage jars with a spout. They are approximately $25. You can buy the rough, but more expensive equivalent at Crate and Barrel for $43. They feature different spout attachments, but are essentially the same thing. Word to the wise: after the purchase, once you've cut through the plastic holding the lid to the main body, make sure that none of the glass has been chipped away. If so, return it for another one. The last thing you want is to either cut yourself on glass, or have a friend enjoy their shot of infused vodka with bits of glass.<br />
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2. Buy vodka. Don't spend a crazy amount on the vodka, but don't buy crappy vodka either. I chose Svedka, which is an inexpensive, but quality product. I bought two handles at Costco. I think it's about $20 per bottle. It's a good deal for good vodka. <br />
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3. Buy maraschino cherries. I also bought these at Costco. They were $7 for a two pack of 36oz bottles (72oz in total).<br />
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4. Buy vanilla beans. Also bought at Costco. I believe we purchased 10 beans for around $12. Not a bad price. They came in two tubes, with 5 beans in each.<br />
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With all of the above, you are mere moments away from infusing the vodka with maraschino and vanilla goodness.<br />
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First things first - we need to drain and rinse the cherries. I know some recipes call for using syrup, and others just dump them in for immediate infusion. I feel like both methods will produce too sweet a flavor for what I'm going for with this infusion. I want a great cherry flavor, but I don't want a syrupy consistency.<br />
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I pulled out a handy strainer, and dumped three bottles of the cherries into the bowl. I then rinsed the cherries off with water from my reverse osmosis tap. I've read some other places that used club soda to wash off the cherries. That's fine if you want to go that route, I'm sure, but distilled water is probably as good. <br />
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Once rinsed off thoroughly, do some shaking of the cherries to insure that the excess liquid goes in your sink and not into the infusion. After some shaking, place the cherries in the container. About halfway through, pause, and throw in the vanilla bean (be sure to slice it in half before doing so).<br />
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Add the rest of the cherries. Add vodka. I used about 1.5 handles of vodka in total - so about 2.25L. <br />
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The infusion sat for a couple of weeks before the party. I tasted it along the way, and there is a dramatic difference between tasting the infusion after 4-5 days, and then after 2 weeks. The cherry flavor is outstanding. It's not too strong, and in no way is it syrupy. It's a nice balance. The vanilla flavor too shines through in a subtle, but flavorful way. If you threw in 2 vanilla beans, it'd be a strong vanilla flavor - probably too strong for my liking - but - if you want a vanilla flavored vodka, add one more and it will be a robust vanilla flavor.<br />
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You don't have to place it by a scenic picture from Yellowstone National Park if you don't want to, but it makes for a nice backdrop.<br />
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In addition to the maraschino cherry infusion, we made an infusion with pineapple. It was extremely easy. We cut up pineapple, threw it in the container, and added vodka. After 2 weeks, it was great. One thing that we did not do, but would do in the future, is cut out the woody center of the pineapple - the core. Leaving the core intact wasn't a big issue by any means, the infusion still tastes great. We used approximately 2.25L in this infusion as well.<br />
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Any questions - holler at me in the comments.The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com27tag:blogger.com,1999:blog-7631637879276305060.post-9826801765808131782011-01-03T09:25:00.000-05:002011-01-03T09:25:36.062-05:00What We're Drinking This MonthWelcome back sports fans! And a big Happy New Year to you, one and all!<br />
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After a multi-month hiatus, and a healthy dose of vacation from blogging, I have a nice few posts in the bag for this month.<br />
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Loyal readers (hi Mom!) will recognize a few changes here or there. We're going to do fewer drinks per week, but, hopefully improve the quality of the overall site. <br />
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Coming up this month, we're going to look into infusing vodkas. JB and I infused a couple vodkas over the last few weeks, and I'm exciting to share our findings with you. We're also going to look into some of the other scotch regions that we've thus-far paid short shrift (a shame too, no Scotch region should be ignored). We're also going to look at a classic cocktail or two, going back to this blog's roots, with classic cocktails taking center stage.<br />
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Finally, JB and I visited Argentina a little while ago, and I'll try and post something about the trip, what we saw, and how we would plan the trip differently, if at all. Here's a sample of the things we saw:<br />
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Looking forward to 2011! Have an excellent day!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com20tag:blogger.com,1999:blog-7631637879276305060.post-1137331664528936562010-11-30T10:34:00.000-05:002010-11-30T10:34:23.029-05:00ArgentinaI just returned from some much needed vacation on Sunday. <br />
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JB and I traveled to Argentina. We had an amazing time, and saw its bustling main city, Buenos Aires, as well as some of its more remote regions in the south. The food, the wine, they were stellar, and relatively cheap. <br />
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We drank wine primarily from the Mendoza region, in northwest Argentina. Malbec is the main grape, but you'll find plenty of other varietals to try as well. I also drank a lot of Quilmes, a beer widely available throughout the country, and brewed in Buenos Aires.<br />
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I'll be posting some pictures from the trip, and hope to post about some cocktails later this week. Be in touch soon, I hope. <br />
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Ciao!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com19tag:blogger.com,1999:blog-7631637879276305060.post-38097255889460722642010-10-18T16:38:00.000-04:002010-10-18T16:38:07.397-04:00Checking InYes, I'm alive. Yes, I still love making drinks. No, I have not retired from cocktail blogging. All good questions my friends, all good questions. <br />
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Here is a small update:<br />
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I've taken the last couple of weeks to fulfill some unrelated-to-drinks-business I've been meaning to get around to and finish up. At the same time, I've been mulling over ways in which The Amateur Mixologist experience can be improved. We've got 70+ cocktails in bin, and are off to a fantastic start. Yes, that's right, I said start. I think we're scratching the surface of possibilities here.<br />
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Take for example, a couple Friday's back when my friends and I had a vodka tasting. We all purchased $35-40+ bottles of vodka and proceeded to drink approximately 6 or 7 different vodkas. We didn't do a blind tasting and, it wasn't scientific, I assure you. It didn't really matter to us what the price was on the bottle, but then again, everything we were drinking was in the same ballpark - the "premium" or "ultra/siper-premium" class. <br />
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The winner? Well, there were two winners really: Belvedere and Żubrówka. Belvedere was clean, refreshing, and lacked the pungent alcohol flavor that some of the other vodkas brought into the mix. Żubrówka was incredibly unique, and tasted like Cinnamon Toast Crunch cereal. It's worth noting too, that the Żubrówka we consumed was the true Polish version of the vodka that is illegal in the States (JB and I had no idea of its illegal nature in advance of bringing it back). You can find bison grass vodka here that is without the illegal components, though I'm not sure if it tastes different than the Polish version.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_1RnNaUcmyqk/TLywAUW-GKI/AAAAAAAAAlI/naf46LquEr4/s1600/zubrowka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="http://4.bp.blogspot.com/_1RnNaUcmyqk/TLywAUW-GKI/AAAAAAAAAlI/naf46LquEr4/s320/zubrowka.jpg" width="163" /></a></div>In any event, the vodka tasting is a solid concept that we have not yet explored here at The Amateur Mixologist. We've considered video, as well as a less frequent posting schedule, but with more depth (think New Yorker v. The Week). All told this has been a fun experiment., and one that we plan to continue. Readership has steadily increased in the last months, and we're closing to averaging 1,000 page views a month. Thank you again for all of your support - your e-mails, your comments are all very much appreciated.<br />
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After this past weekend, whereby I celebrated a fraternity brother's bachelor party at Keeneland in Lexington, I will need some time to recover. It's been a rough stretch of late, and some time away from a cocktail is well needed, and well deserved. Know though, that we'll be back, hopefully soon, with a cocktail or alcohol related post that is sure to please.<br />
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Drink with you soon - and until then - cheers!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com18tag:blogger.com,1999:blog-7631637879276305060.post-2238205433647491092010-09-29T09:45:00.000-04:002010-09-29T09:45:26.992-04:00Pale Deacon<div>A day late, sure, but who cares - let's check out the Pale Deacon!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_1RnNaUcmyqk/TKNClhZR8rI/AAAAAAAAAlE/jbRLcYw6w3I/s1600/IMG_1006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="http://3.bp.blogspot.com/_1RnNaUcmyqk/TKNClhZR8rI/AAAAAAAAAlE/jbRLcYw6w3I/s320/IMG_1006.JPG" width="319" /></a></div><strong>Pale Deacon</strong><br />
<div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span id="goog_321999588"></span><span id="goog_321999586"></span><span id="goog_321999584">Taken once again from Esquire's fantastic online database of drinks, <a href="http://www.esquire.com/drinks/pale-deacon-drink-recipe">available here</a>.</span><br />
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3 ounces London dry gin<br />
1/2 teaspoon superfine sugar<br />
4 1/2 ounces grapefruit juice<br />
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"Shake the gin, sugar, and grapefruit juice* well with cracked ice, then pour unstrained into a chilled Collins glass. Truth be told, we prefer ours with 3 dashes of Angostura bitters -- but we would, you see; we're professionals."<br />
<a href="http://www.esquire.com/drinks/pale-deacon-drink-recipe#ixzz10seinHsP" style="color: #003399;" target="_blank"></a></div></div><br />
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Alright, I played around with this one because of the ingredients I had on-hand, and the spirit (no pun intended) of the recipe.<br />
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First, I only had Ruby Red Grapefruit juice available at the Amateur Mixologist studios. Because Ruby Red is so sweet compared to regular grapefruit juice, I decided that the drink didn't need any more sugar. So, I didn't add the half-teaspoon.<br />
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Also, I used what gin I had on hand, as I ran out of London dry gin a little while back, and didn't have any in stock. Use any gin you like for this one. There's enough grapefruit juice used in this recipe to knock out the subtleties of good gin anyway.<br />
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Lastly, I went ahead and added the Angostura bitters to the drink, so that I could further cut against the sweetness of the Ruby Red. I figure the experts from Esquire's drink catalogue know a thing or two about the best way to make the drink.<br />
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I can't say that they were wrong!<br />
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This was a fantastic drink, entirely refreshing, not too sweet (even using the Ruby Red), and highly drinkable. <br />
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The Pale Deacon works for practically any occasion, save for perhaps the coldest of winter nights when all you want is a scotch and blanket. And, it can be made in large quantities. If you do make it in large quantities, know that you need to add the bitters just before serving. If you add the bitters early, the flavors can expand and expand exponentially. In other words, add the bitters at the end and control the flavor.<br />
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Big fan of the Pale Deacon - hope you love it as well. Cheers!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com13tag:blogger.com,1999:blog-7631637879276305060.post-68969481288683005092010-09-27T09:35:00.000-04:002010-09-27T09:35:59.527-04:00What We're Drinking This WeekIt's a brief What We're Drinking This Week due to a crushing work schedule...<br />
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We're going to bring back the Pale Deacon for tomorrow. It was originally scheduled for last Friday, but, again, crushing workload and all. <br />
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I'm hoping that on Thursday we can do the Amore Campari, a recipe I found from GQ's website. As mentioned in previous posts, this is Campari's 150th birthday. It is a classic liqueur, worth our time and attention.<br />
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I had a great weekend, and hope you did as well. Friday, I went to Art v. Art, at The Vogue theater in Indianapolis. It was fantastic. I plan to write more about it this week. Saturday, I watched my beloved Arsenal lose to West Brom (WEST BROM?!?! Are you kidding me?!?!). Ugly match. And, they lost at home no less. Pitiful.<br />
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But, the Colts won on Sunday and things turned right again in the world.<br />
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Until tomorrow my friends - have an excellent Monday!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com19tag:blogger.com,1999:blog-7631637879276305060.post-26164845191276851342010-09-24T08:48:00.000-04:002010-09-24T08:48:01.363-04:00Pale Deacon (next week)We will sadly have to try the Pale Deacon next week. Today though, I'll be putting up some fresh quality drink links! Check back in a bit...The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com12tag:blogger.com,1999:blog-7631637879276305060.post-7212055518610761452010-09-22T09:00:00.000-04:002010-09-22T09:00:23.499-04:00Gin RickeyLast night, The Amateur Mixologist played in his weekly soccer match, pulling out a 5-5 draw against a good side filled mainly with quality Brits. I spent 50% of the match taunting them for the latest snooker scandal in England. Only kidding of course. No one gives a shit about snooker, not even the Brits, and it's their sport. A draw is a decent result, but, I was exhausted. <br />
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The Gin Rickey turned out to be an excellent choice for me on a night after such hard work.<br />
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<b>Gin Rickey</b><br />
Taken from Esquire's fantastic online drink database, <a href="http://www.esquire.com/drinks/gin-rickey-drink-recipe">available here</a>.<br />
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<div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">1/2 ounce <span class="ingredient">lime juice</span></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">2 ounces <span class="ingredient">London dry gin</span><br />
<span class="ingredient">club soda</span></div><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
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Squeeze the lime juice into a Collins glass full of ice. Add the gin, throw in the lime half, and top up with bubbly water of choice. That's it. Don't let anybody convince you to put sugar in this. You can use other liquors, adjusting the name accordingly. <br />
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This Gin Rickey tastes like a bizarro-Sprite, and yet, is oddly refreshing. The drink makes for a perfect nightcap after playing a soccer game. It's not particularly alcohol heavy, it's served cold, hell, one could convince themselves that this would have been a sports drink 200 years ago. </div></div><a href="http://www.esquire.com/drinks/gin-rickey-drink-recipe#ixzz10DhclHHi" style="color: #003399;"></a></div><br />
As Peggy said on last week's Mad Men, we need 3 ingredients for a cocktail, and this fits the bill, barely. [I believe she said that 2 ingredients is "an emergency", a line that I liked very much. Unfortunately though for Peggy, the world of cocktails has taken a back seat to 2-drink choices in the last 2-3 decades - though we're fighting against it in recent years!! Good on us.]<br />
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It's also worth pointing out that I cheated a bit on this cocktail. I didn't use fresh lime juice. The limes I had at the house had faded and faded fast. See?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_1RnNaUcmyqk/TJn8dgzKkuI/AAAAAAAAAkY/zK6IYmDU2n4/s1600/IMG_0991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="http://4.bp.blogspot.com/_1RnNaUcmyqk/TJn8dgzKkuI/AAAAAAAAAkY/zK6IYmDU2n4/s320/IMG_0991.JPG" /></a></div><br />
Not only that, I didn't use London dry gin. I used Leopold's small batch gin made in Colorado. Leopold's is excellent, and I highly recommend checking out their Blackberry Flavored Wishkey. I know that it sounds a little strange, flavor-wise, but it is unique and very good.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_1RnNaUcmyqk/TJn8fAQIKxI/AAAAAAAAAkg/Ng4aYQlm_Qg/s1600/IMG_0993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="http://4.bp.blogspot.com/_1RnNaUcmyqk/TJn8fAQIKxI/AAAAAAAAAkg/Ng4aYQlm_Qg/s320/IMG_0993.JPG" /></a></div><br />
Our Gin Rickey turned out nicely. And, the Gin Rickey is a cocktail that provides plenty of room for error - so throw in that bottled lime juice and non-London dry gin if available - give this one a go!<br />
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See you on Friday!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com8tag:blogger.com,1999:blog-7631637879276305060.post-71659733425191356612010-09-20T09:49:00.000-04:002010-09-20T09:49:49.852-04:00What We're Drinking This WeekAnother stellar week ahead here at the Amateur Mixologist, your home to drink information, recipes, and extremely random book and music recommendations! <br />
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As you may recall from last week's "What We're Drinking This Week" post, I'm just now digging into John Franzen's new novel, <i><span><a href="http://www.amazon.com/Freedom-Novel-Jonathan-Franzen/dp/0374158460?ie=UTF8&tag=theama07-20&link_code=btl&camp=213689&creative=392969" target="_blank">Freedom</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theama07-20&l=btl&camp=213689&creative=392969&o=1&a=0374158460" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span></i>. The book has, in that brief time, been selected as the last book to be featured in Oprah's Book Club. Oprah, as you know commands a massive audience, and her book club is responsible for moving thousands of copies as soon as a book is selected. <br />
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In this instance though, <span><a href="http://www.amazon.com/Freedom-Novel-Jonathan-Franzen/dp/0374158460?ie=UTF8&tag=theama07-20&link_code=btl&camp=213689&creative=392969" target="_blank"><em>Freedom</em></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theama07-20&l=btl&camp=213689&creative=392969&o=1&a=0374158460" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /> </span>was already being hailed as the Next Great American Novel, by numerous critics. Read all of these various words of praise:<br />
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<a href="http://www.nytimes.com/2010/08/29/books/review/Tanenhaus-t.html?_r=1&ref=bookreviews" target="_blank">From the New York Times book review</a>: "Jonathan Franzen's new novel, "Freedom," like his previous one, <a href="http://www.nytimes.com/2001/09/09/books/american-gothic.html" target="_blank">"The Corrections,"</a> is a masterpiece of American fiction."<br />
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<a href="http://www.nytimes.com/2010/08/16/books/16book.html?ref=bookreviews" target="_blank">From another New York Times story</a>: "an indelible portrait of our times."<br />
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<a href="http://www.salon.com/books/feature/2010/08/30/jonathan_franzen_freedom/" target="_blank">From Salon.com</a>: "Brilliant portrait of our times."<br />
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<a href="http://www.dallasnews.com/sharedcontent/dws/ent/stories/DN-bk_freedom_0829gd.ART.State.Bulldog.356b93f.html" target="_blank">From the Dallas Morning News</a>: "Jonathan Franzen does not publish often, and when he does, critics and readers of serious fiction look to him for large, carefully crafted, consequential statements about life in the American middle class."<br />
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<a href="http://www.guardian.co.uk/books/2010/sep/18/jonathan-franzen-freedom-blake-morrison" target="_blank">And the comparatively tame</a>: "Franzen has written two terrific novels in a single decade and that the new one is just as good as the last."<br />
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I'm starting to feel as though people like this novel. <br />
<br />
What's interesting is that I cannot recall this much buzz and pop culture attraction for such a critically acclaimed novel in my lifetime. Sure, a sequel to <em>Da Vinci Code</em> kills at the bookstore, and would certainly sell millions of copies. But no one take it seriously as a true literary work of art. So what's changed this time around? Why are people gravitating to a 600 page novel in a way that's usually reserved for a 300 page piece of beach-reading fluff? <br />
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I don't have the answer, though I do think it's a hopeful sign. One must at least give Oprah credit for selecting a quality book, as opposed to something as ridiculous as <i>The Secret</i>, which upon the mere thought of it, makes me mad with rage. For as often as Oprah does a disservice to her audience - and there could be no greater disservice to her audience and culture at large than introducing them to the cockamamie bullshit that is <i>The Secret</i> - sometimes she pulls out a gem and exposes her audience to the same. <i>Freedom </i>is one such gem. It in no way would have lurked in the shadows. It would have been a literary phenomenon with or without her book club. But, still, she chose wisely, and for that she deserves some credit.<br />
<br />
<b>What We're Drinking This Week</b><br />
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Boy, after thinking of <i>The Secret</i>, I'm infuriated enough that I need a drink. Like, immediately. <br />
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<b>Wednesday: Gin Rickey</b> - classic gin based cocktail that is sure to please.<br />
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<b>Friday: Pale Deacon</b> - another gin based cocktail with grapefruit juice.<br />
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See you on Wednesday! And, if you just can't get enough of me, you can always follow us on Twitter, @IMakeDrinks<br />
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Cheers!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com5tag:blogger.com,1999:blog-7631637879276305060.post-91616669275469872992010-09-17T09:39:00.000-04:002010-09-17T09:39:38.435-04:00Honey BeeToday we're drinking the Honey Bee, a cocktail that is quite similar to <a href="http://www.amateurmixologist.com/2010/05/bees-knees.html">The Bee's Knees</a>, though with rum instead of gin (and the addition of water). Also, it's worth noting that this is another cocktail recipe taken from Esquire's fantastic online catalogue of drinks. Tuesday's cocktail, the McCrory, was another Esquire find. If you've never been to the site, I highly recommend checking it out (<a href="http://www.esquire.com/drinks/honey-bee-drink-recipe?click=pp" target="_blank">available here</a>).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_1RnNaUcmyqk/TJNvFH_AbJI/AAAAAAAAAkQ/CM7YSxZU7pY/s1600/IMG_0987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="http://2.bp.blogspot.com/_1RnNaUcmyqk/TJNvFH_AbJI/AAAAAAAAAkQ/CM7YSxZU7pY/s320/IMG_0987.JPG" /></a></div><br />
<b>Honey Bee</b><br />
<br />
1/2 tablespoon honey<br />
1/2 tablespoon water<br />
2 ounces white rum<br />
1/2 ounce lemon juice<br />
<br />
Put the honey and warm water in a cocktail shaker and stir it until the honey is thoroughly dissolved. Add the white rum* and lemon juice, then shake viciously with cracked ice and strain into a chilled cocktail glass. If this is too dry, or if you're feeling charitable and generous of spirit, g'ahead and add a little more honey. Drink how ya like. <br />
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*According to Embury, this makes it a <b>Honeysuckle</b>; a Honey Bee requires dark, Jamaican-style rum. Esquire's 1949 <i>Handbook for Hosts</i> disagrees. We'll go with Esquire. <br />
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This is a nice drink, and is quite similar to other rum plus lemon juice cocktails we've tried in the past. Lemon juice and gin is an easy, reliable flavor combination. <br />
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This drink is sweet, but not too sweet, and as the recipe indicates, you should use more or less honey to your preference. With the summer winding down, this may be one of the few remaining cold drinks we can consume before the days become too cold for BBQs. It is, however, ideal for such occasions (BBQs that is). <br />
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I hope everyone has an excellent weekend; for my Hebrew readers, an easy fast; and here's hoping we have at least a couple weeks of stellar weather so we can play some golf. Cheers!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com19tag:blogger.com,1999:blog-7631637879276305060.post-65340359845284687472010-09-14T09:06:00.000-04:002010-09-14T09:06:22.892-04:00McCroryI watched Sunday night's Mad Men episode, and am really excited about what's ahead for our man, Don Draper. For those who haven't seen the episode, or the series, and want to be left in the dark, scroll down to the drink.<br />
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Draper is fun when he is in control of his life. He made routinely bad choices as a husband, but, it was entertaining for us viewers because he controlled his life. He was a self-made man in every respect. This season though, until last episode, he was lost in the proverbial woods. He was drinking too much, but that wasn't as tough to watch as the overall inability to control his surroundings. The two go hand in hand of course, but the drinking was only a part of his issues. <br />
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His wife left him, women generally found him less attractive, his work began to suffer, and his relationship with his children deteriorated. Now, he seeks control. He drinks, but drinks less. He makes measured decisions (<i>see </i>not going home with the gorgeous co-worker Faye). He works out. He works out!! I mean, we're talking about an era in which physical fitness was still unheard of for the modern working man. <br />
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My favorite part of the episode was the initial scene. Don diving into the pool, diving into water. There is no greater archetype used in literature than water signaling a rebirth. It was clear the direction the episode would take. Don is back baby! He's a new man. He may not cavort with women the same way, but hopefully this new Don is as entertaining as the Don of seasons past. For a fantastic comparison of last night's episode with "The Swimmer", a short story by the great John Cheever, <a href="http://www.theawl.com/2010/09/the-footnotes-of-mad-men-the-swimmer">read here</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_1RnNaUcmyqk/TI9zCF3BO3I/AAAAAAAAAkA/B1LEYKyizXI/s1600/IMG_0985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="http://3.bp.blogspot.com/_1RnNaUcmyqk/TI9zCF3BO3I/AAAAAAAAAkA/B1LEYKyizXI/s320/IMG_0985.JPG" /></a></div><br />
And what would Don drink if given the chance? Maybe the McCrory, a light cocktail with whisky. Everyone on Mad Men loves whisky.<br />
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<b>McCrory</b><br />
Taken from Esquire's fantastic online drink database, <a href="http://www.esquire.com/drinks/mccrory-drink-recipe" target="_blank">here</a>.<br />
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1 ounce rye whisky<br />
1 dash Angostura bitters<br />
1/4 teaspoon superfine sugar<br />
club soda<br />
Stir in a Collins glass with 2 to 3 ice cubes, then fill to taste with club soda or seltzer; serve with a straw. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_1RnNaUcmyqk/TI9zAIZCXGI/AAAAAAAAAj4/JB0x0OWAKlc/s1600/IMG_0982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qx="true" src="http://4.bp.blogspot.com/_1RnNaUcmyqk/TI9zAIZCXGI/AAAAAAAAAj4/JB0x0OWAKlc/s320/IMG_0982.JPG" /></a></div><br />
This is a decent drink, something you can throw together when you're low on supplies and don't want to get too tipsy. It's low on alcohol, but thankfully rye whiskey provides enough flavor and punch that the club soda won't drown out its great qualities. <br />
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One piece of advice - definitely put in a small amount of club soda, taste, and repeat until it's the right mix. I probably put in a little too much club soda, as you can see from the photo. My drink tastes just fine, but I probably could have used less club soda and been even happier.<br />
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This is a solid cocktail to drink before dinner. A dinner out with the guys in the works? Perfect, throw some of these together before heading out.<br />
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Enjoy the McCrory, we'll see you on Friday with the Honey Bee!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com1tag:blogger.com,1999:blog-7631637879276305060.post-64320628826186257012010-09-13T09:54:00.001-04:002010-09-13T09:54:56.779-04:00What We're Drinking This WeekAfter some time away, we're back this week with a couple new drinks! Fall is coming quickly, as the temperatures drop, and the leaves change color. This time of year often leaves one sentimental. But, you can be sentimental with or without a drink, so why not make it <em>with</em>.<br />
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First though, we have a <b>Book of the Week</b> to discuss:<br />
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<a href="http://www.amazon.com/Kill-Artist-Gabriel-Allon-Novels/dp/0451209338?ie=UTF8&tag=theama07-20&link_code=btl&camp=213689&creative=392969" target="_blank"><strong>Daniel Silva, The Kill Artist</strong></a><strong><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theama07-20&l=btl&camp=213689&creative=392969&o=1&a=0451209338" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></strong>. This is beach-reading, popcorn thriller stuff, but it's good. I'm usually not one to read or recommend such novels, but I liked this book. It won't reveal greater truths, and it won't make you think critically at any point, but, if you need something to fill a couple weeks between other books - this is your ticket. That's the situation I faced recently, I was between a couple books, and <a href="http://www.amazon.com/Kill-Artist-Gabriel-Allon-Novels/dp/0451209338?ie=UTF8&tag=theama07-20&link_code=btl&camp=213689&creative=392969">The Kill Artist</a> was a solid choice. I was waiting on Lords of Finance to arrive, the Pulitzer Prize winning book about bankers before and during the Depression. Lords of Finance arrived, but, now it is behind Franzen's Freedom in the reading pecking-order. <br />
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Anyway, back to <a href="http://www.amazon.com/Kill-Artist-Gabriel-Allon-Novels/dp/0451209338?ie=UTF8&tag=theama07-20&link_code=btl&camp=213689&creative=392969">The Kill Artist</a>...<br />
<br />
<a href="http://www.amazon.com/Kill-Artist-Gabriel-Allon-Novels/dp/0451209338?ie=UTF8&tag=theama07-20&link_code=btl&camp=213689&creative=392969">The Kill Artist</a> is the first in a series of novels about an Israeli special agent named Gabriel Allon. He is an art restorer by day, and secret agent by night. He'd been out of the agent game for many years, but is pulled back into the fold by his old boss after a strike on an Israeli ambassador. These novels have proven to be quite the success, as Allon as been featured in numerous novels since The Kill Artist, the first in which he appears.<br />
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Now that you've got a new book to read, what should you drink while reading it?<br />
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<b>What We're Drinking This Week:</b><br />
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<b>Tuesday</b>: <b>McCrory </b>- rye whiskey based cocktail - should be tasty.<br />
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<b>Friday</b>: <b>Honey Bee</b> - white rum drink, with honey of course, and a couple other ingredients. It's very similar to the Bee's Knees, a drink we've tried on here before, though the rum takes the place of the gin.The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com2tag:blogger.com,1999:blog-7631637879276305060.post-49462385372626934492010-09-10T09:00:00.000-04:002010-09-10T09:00:28.290-04:00Next week!Drinkers! The Amateur Mixologist will return next week, with all new recipes, and even more witty banter than you can remember. Wait, what's that? You don't remember any witty banter? Errr, well, this sure is uncomfortable. Ehh, I meant to say, "now, with witty banter!"<br />
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Yes, we're returning next week after a much needed week away. See you all on Monday! Naptowners - hit up one of the many festivals taking place in our fair city...I'm partial to the Penrod Arts Fair, taking place at the Indianapolis Museum of Art, from 9am-5pm. See you out there!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com2tag:blogger.com,1999:blog-7631637879276305060.post-89681439077667132512010-09-03T09:16:00.001-04:002010-09-03T09:16:54.188-04:00Ginger White Peach SmashSummer is fading fast, too fast. I woke up this morning to work out at the gym. Even when I left the place after my workout, daylight had still not emerged. It was a bit cloudy this morning, I'll grant you, but even with no clouds, I know that our days will grow shorter and shorter until December. <br />
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But with some daylight, and summer days remaining, we're going to try the Ginger White Peach Smash. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_1RnNaUcmyqk/TID0rlOh5gI/AAAAAAAAAjw/qSrZNQRbFjw/s1600/IMG_0635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_1RnNaUcmyqk/TID0rlOh5gI/AAAAAAAAAjw/qSrZNQRbFjw/s320/IMG_0635.JPG" /></a></div><br />
<b>Ginger White Peach Smash </b><br />
<br />
Created by Debbi Peek, and served at The Bristol in Chicago. Recipe originally found at The Stew blog at the Chicago Tribune, <a href="http://leisureblogs.chicagotribune.com/thestew/2010/08/friday-5-a-cocktail-to-kick-off-the-weekend-1.html" target="_blank">available here</a>.<br />
<br />
1/2 fresh white peach, diced <br />
8 to 10 mint leaves<br />
3/4 ounce fresh ginger puree, see recipe<br />
2 ounces Makers Mark bourbon<br />
2 ounces fresh lemon sour, see recipe<br />
Mint blossoms<br />
<br />
In a mixing glass, muddle the peach, mint leaves and ginger puree. Add Makers Mark, lemon sour and ice. Shake; strain into an ice-filled rocks glass. Garnish with mint blossoms. <br />
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<i>Ginger puree</i>: Mix equal parts fresh ginger, sugar and water. Puree in blender until smooth. Do not strain.<br />
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<i>Lemon sour</i>: Mix equal parts fresh squeezed lemon juice and simple syrup. <br />
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<i>Simple syrup</i>: Bring equal parts sugar and water to boil, then cool completely and store in the fridge. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_1RnNaUcmyqk/TID0pS7LZrI/AAAAAAAAAjo/IMOGr3lBEUQ/s1600/IMG_0634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_1RnNaUcmyqk/TID0pS7LZrI/AAAAAAAAAjo/IMOGr3lBEUQ/s320/IMG_0634.JPG" /></a></div><br />
This cocktail is quite tasty. The bourbon is a rather prominent flavor, despite what seems like a lot of drink components. And despite all of the sugary additions, with the simple syrup and muddled ginger puree mixture, it isn't a particularly sweet cocktail. It's nicely balanced.<br />
<br />
But, this drink is a lot of work! Most frustrating about this cocktail is the straining. I found it very difficult to strain the liquid in a normal cocktail shaker, and when I used an actual straining device, I didn't find it any easier. It's a fun cocktail, to be sure, and it drinks nicely, but know what you're getting into before proceeding head. Making just one of these is labor intensive.<br />
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Hope you all have an excellent holiday weekend! We'll be back on Tuesday with some fresh drinks!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com3tag:blogger.com,1999:blog-7631637879276305060.post-14110193544809806322010-08-31T14:26:00.000-04:002010-08-31T14:26:34.517-04:00Scotch Part III - Speyside<span style="font-family: Arial, Helvetica, sans-serif;">Today we'll be checking out Speyside, the fine scotch whisky producing region in the north-east of Scotland. This is Part III in our ongoing scotch series! If you missed <a href="http://www.amateurmixologist.com/2010/06/scotch-part-i.html">Part I, an Introduction</a>, or <a href="http://www.amateurmixologist.com/2010/06/scotch-part-ii-islay.html">Part II, about peaty scotch producing region Islay</a>, check them out.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_1RnNaUcmyqk/THz_hA1KVTI/AAAAAAAAAjQ/TReXiRw93Ms/s1600/Distillery+Map.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_1RnNaUcmyqk/THz_hA1KVTI/AAAAAAAAAjQ/TReXiRw93Ms/s320/Distillery+Map.jpg" /></a></div><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Speyside has the highest number of whisky distilleries in Scotland, which is saying something considering its relative size when compared to the Highland and Lowland regions. But it's not merely a whisky region, it was also the birthplace and longtime home of arguably the most famous literary character of all time. Know who it is?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I'll give you some hints:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. It's a male.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. He lived in the 11th century.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. He was the King of Scotland.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Many of you should know who it is by now, but for those still on the fence, here's one last hint: His name sounds traditionally Scottish. No? Nothing? Fine, one more: "To be, or not to be, that is the question."</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Macbeth!</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_1RnNaUcmyqk/THz_iC3JuvI/AAAAAAAAAjY/3PUQJTv9jzA/s1600/scotch_regions.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://4.bp.blogspot.com/_1RnNaUcmyqk/THz_iC3JuvI/AAAAAAAAAjY/3PUQJTv9jzA/s320/scotch_regions.png" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">So what does Speyside whisky taste like? Here are a few ideas:</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial, Helvetica, sans-serif;">From </span><a href="http://www.scotchwhisky.com/english/about/malts/regspey.htm" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">scotchwhisky.com</span></a><span style="font-family: Arial, Helvetica, sans-serif;">: </span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial, Helvetica, sans-serif;">"Speysides are essentially sweet whiskies. They have little peaty character (although some have a whiff of smoke) and their salient characteristic is estery - typically, this aroma is compared to pear-drops or solvent (nail varnish remover, particularly). They can be highly perfumed: scents of carnations, roses, violets, apples, bananas, cream soda and lemonade have all been discovered in Speyside malts. They take maturation in sherry-wood well and can be rich and full bodied, medium and light-bodied." </span></div><br />
<span style="font-family: Arial, Helvetica, sans-serif;">From </span><a href="http://www.thewhiskyguide.com/Facts/Scotch_Single_Malt.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">thewhiskyguide.com</span></a><span style="font-family: Arial, Helvetica, sans-serif;">:</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">"</span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: arial, helvetica, sans-serif;">If you wish to introduce a friend to the world of whisky, a Speyside is a good choice with its rich flavour, complexity and relatively mild character."<br />
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My favorite scotches from the region at reasonable price points, are the following:<br />
<br />
<b>Balvenie Doublewood, 12 year old: </b> This is a very reasonably priced bottle, around $40 or so, and has a really nice clean taste. Anything from the Balvenie distillery is a good choice. I'm particularly fond of their 21 year old Portwood - it's a little over $100, so definitely more expensive. It's fantastic though.</span><b></b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Macallan, anything. </b> You could buy their 10 year old, or something aged 25 years, and it will be great at its price-point.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Cragganmore, 12 year old:</b> A nice little complex 12 year old bottling, worth the $40 or so that it costs. You'll get more peat/smoke notes, but they are not overpowering in the way many Islay scotches would be overpoweringly peaty. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Give these a try, or try one of the many other Speyside offerings - you really can't go wrong. Wikipedia actually has a stellar listing of all of the distilleries in the region. You can find their <a href="http://en.wikipedia.org/wiki/Speyside_single_malts">listing here</a>.</span></div>The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com4tag:blogger.com,1999:blog-7631637879276305060.post-63849952189205206242010-08-31T08:58:00.001-04:002010-08-31T09:04:06.365-04:00Mexican MuleAnd we're drinking!! Great success!<br />
<br />
I've been talking about the Mexican Mule for at least a week now, and we're finally giving it a try. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_1RnNaUcmyqk/THz68DMv5CI/AAAAAAAAAjI/dc-kduziYgY/s1600/IMG_0627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_1RnNaUcmyqk/THz68DMv5CI/AAAAAAAAAjI/dc-kduziYgY/s320/IMG_0627.JPG" /></a></div><br />
<strong>Mexican Mule</strong><br />
<a href="http://www.amazon.com/Ultimate-Bar-Book-Comprehensive-Cocktails/dp/0811843513?ie=UTF8&tag=theama07-20&link_code=btl&camp=213689&creative=392969" target="_blank"><strong>The Ultimate Bar Book</strong></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theama07-20&l=btl&camp=213689&creative=392969&o=1&a=0811843513" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />, page 294<br />
<br />
2 oz gold tequila<br />
1 oz fresh lime juice<br />
1 teaspoon simple syrup<br />
3 to 4 oz chilled ginger ale<br />
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Shake all ingredients but the ginger ale vigorously with ice. Strain into an ice-filled highball glass, and top with ginger ale.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_1RnNaUcmyqk/THz66pKa98I/AAAAAAAAAjA/2Km2sMdAjIU/s1600/IMG_0626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_1RnNaUcmyqk/THz66pKa98I/AAAAAAAAAjA/2Km2sMdAjIU/s320/IMG_0626.JPG" /></a></div><br />
This is a great cocktail for the end of the summer. It's sweet, but not too sweet. It's refreshing, shaken over ice and served over ice. And, it's got an interesting spice to it too, in the same way a hefeweizen has a little spice. <br />
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I wouldn't have paired ginger ale and tequila together on my own. The combination would never have occurred to me, but, it works. The ginger ale obviously adds some fizz, but it counterbalances from of the harsher notes of the rest of the drink (the acidity of the lime juice, the flavor of gold tequila - not my favorite flavor profile among liquors I assure you).<br />
<br />
Also, you'll notice in the picture above that I made some simple syrup and am using my own bottling of the same. It's incredibly easy - 1 part sugar to 1 part water, bring to boil. Use any bottle you have lying around the kitchen, or, go purchase one of the oil/vinegar bottles at Target. Just make sure it's clean, and refrigerate it. I also added a tablespoon of vodka so that it keeps a bit longer (upwards of 6 months or so, though if ever looks cloudy, throw it out). <br />
<br />
Definitely give the Mexican Mule a go some time before the summer is out - you won't regret it. <br />
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Also, I promised a Speyside post yesterday, and plan to put it up here this afternoon. Until then, cheers!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com5tag:blogger.com,1999:blog-7631637879276305060.post-86720376935200599142010-08-30T10:31:00.001-04:002010-09-02T10:23:12.810-04:00What We're Drinking This WeekDefinitely excited about drinking this week. Last week, as you may recall, I wasn't feeling 100%, and alcohol didn't sound all that appealing. This week, I'm very excited about the two drinks that we'll be trying: the Mexican Mule and the Georgia White Peach Smash.<br />
<br />
First though, Soundtrack of the Week!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_1RnNaUcmyqk/THvAOKGQeGI/AAAAAAAAAiw/vxw-41C5BWw/s1600/the-xx1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" ox="true" src="http://2.bp.blogspot.com/_1RnNaUcmyqk/THvAOKGQeGI/AAAAAAAAAiw/vxw-41C5BWw/s200/the-xx1.jpg" width="200" /></a></div><br />
<b>Soundtrack of the Week: </b><a href="http://www.amazon.com/XX-xx/dp/B002N1AEN2?ie=UTF8&tag=theama07-20&link_code=btl&camp=213689&creative=392969" target="_blank"></a><a href="http://www.amazon.com/XX-xx/dp/B002N1AEN2?ie=UTF8&tag=theama07-20&link_code=btl&camp=213689&creative=392969" target="_blank">The xx, "XX"</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theama07-20&l=btl&camp=213689&creative=392969&o=1&a=B002N1AEN2" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />. This is really wonderful Saturday morning hangover music. It's chill beyond chill. If you need some music to mellow out to, this is an ideal album. My favorite song on the album is actually the first track, called "Intro." It's an instrumental song, but it's got a really nice combination of sounds, and a really lush sound. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_1RnNaUcmyqk/THvAaMDAtaI/AAAAAAAAAi4/roBvK31STW8/s1600/vintage-spirits-forgotten-cocktails.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_1RnNaUcmyqk/THvAaMDAtaI/AAAAAAAAAi4/roBvK31STW8/s320/vintage-spirits-forgotten-cocktails.jpg" /></a></div><br />
<strong>Book of the Week: </strong>"<a href="http://www.amazon.com/Vintage-Spirits-Forgotten-Cocktails-Alamagoozlum/dp/1592535615?ie=UTF8&tag=theama07-20&link_code=btl&camp=213689&creative=392969" target="_blank">Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theama07-20&l=btl&camp=213689&creative=392969&o=1&a=1592535615" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />" This is a really cool book for any cocktail lover. It's well researched, and features a ton of drinks that can easily be made today. My fear when purchasing the book was that it'd feature obscure alcohols and combinations that I simply couldn't put together. My fears though, were quickly put aside when I saw the recipes. They feature normal alcohols, with commonly available additions, like orange bitters, and simple syrup. <br />
<b><br />
What We're Drinking This Week:</b><br />
<br />
First, thanks to all who wrote when I was under the weather. I felt like crap for 24 hours, but then, healed quickly. I don't get sick too often, so this hit me like a truck. I'm 100% though now, and have been for about 5 days or so. <br />
<br />
Second, I can't tell you how excited I am for these two cocktails. They are very different from one another, but I think they both will be stellar.<br />
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Tuesday: Mexican Mule - tequila based, with ginger ale. <br />
<br />
Friday: Georgia White Peach Smash - bourbon based, with peaches, obviously! <br />
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And, as an added bonus, we'll be exploring scotch region Speyside later today. Look for it. Until then, have an excellent Monday!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com9tag:blogger.com,1999:blog-7631637879276305060.post-20778679247714789592010-08-25T11:06:00.000-04:002010-08-25T11:06:05.235-04:00Drinks Links, and Health Update!What's that? You're incredibly interested in receiving a health update of yours-truly? Aww, thanks guys! <br />
<br />
All kidding aside, I've been a touch under the weather of late, and while I'm on the mend (I'm probably a solid 85-90%), I didn't think it prudent to consume alcohol last night, and JB wasn't interested in acting as the stand-in taster. As a result, we're pushing back the Mexican Mule drink, and perhaps too the Ginger White Peach Smash. I'm very excited to drink both, but not until I'm in tip-top shape.<br />
<br />
In the place of some quality drinks, I'm passing along some quality links:<br />
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<a href="http://www.kansascity.com/2010/08/24/2169660/bartenders-ready-to-test-their.html">Kansas City Bartender Competition</a>: Here's the thing, I'm all for bartending competitions that relate to the drinks themselves, but I'm not so keen on people who can fling a bottle around themselves. I think such flair is often unnecessary. Impressive, yes, but the drink is what matters.<br />
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<a href="http://newyork.timeout.com/articles/bars-clubs/88373/bar-openings-august-26-september-8">NYC Bars - New Openings</a>: The great thing about NYC is not merely the numerous outstanding establishments that already exist, but the steady stream of new bars and restaurants that are added to the mix. If you're tired of the same places, no need to wait a week, a new place has probably opened since you first conceived of the idea that you even <i>wanted </i>a new place to go. <br />
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<a href="http://www.spoonfed.co.uk/spooners/spoonfed-arts-team-8139/london-cocktail-week-3634/">London Cocktail Week</a>: Taking place in early October, this is the first year for the event. How is that possible? Say what you will about the English, but there's no question that they love to booze! I've been told on good authority that for each gin drink ordered, you get some black pudding on the side at no additional cost. Classy.<br />
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<a href="http://culinary-colorado.blogspot.com/2010/08/diy-cocktails-at-sat-or-not.html">Create your own cocktail in Boulder</a>: Interesting idea at SALT Bistro in Boulder, CO - build your own cocktail! I like this idea for a few reasons, not least of which is that the drinker becomes more invested in the drink they're consuming. Good on ya SALT Bistro, and solid post by Ms. Walter.<br />
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We may be drinking tomorrow, who knows! But, I will try to deliver the quality cocktail goods you've come to expect here at The Amateur Mixologist. Appreciate the support my friends!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com2tag:blogger.com,1999:blog-7631637879276305060.post-61411513405372954252010-08-23T08:51:00.000-04:002010-08-23T08:51:15.458-04:00What We're Drinking This WeekThe Amateur Mixologist is under the weather at the moment, so today's What We're Drinking post will be short and sweet.<br />
<br />
<strong>Wednesday:</strong> Mexican Mule<br />
<br />
<strong>Friday</strong>: Ginger White Peach Smash<br />
<br />
Definitely looking forward to both drinks, but, right now, I need to concentrate on hydration! See you soon!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com1tag:blogger.com,1999:blog-7631637879276305060.post-60303780653820562172010-08-20T12:44:00.001-04:002010-08-20T12:47:10.663-04:00Bacardi CocktailWowza! It's been an interesting last 48 hours. Today, we'll be drinking the Bacardi Cocktail in the place of the Mexican Mule. More on that in a minute...<br />
<br />
E-mail went down at the office yesterday, for the entire morning and afternoon. We couldn't send or receive e-mail, nor could we retrieve e-mails from the system generally. In other words, if your only way to obtain contact information from someone was in an e-mail they sent, you were SOL. It was strange to be so isolated from information that is so valuable for daily tasks. I didn't miss the mundane e-mails that come and go, day in day out. I did miss the opportunity to access information quickly and efficiently from prior correspondence.<br />
<br />
In any event, today we're drinking the Bacardi Cocktail for one simple reason - I don't have any ginger ale. None. Nada. I started pulling the Mexican Mule ingredients together, and noticed I was missing out on one of its key ingredients. And, it was late. I fumbled through The Ultimate Bar Book, and found a more-than-suitable alternative: the Bacardi Cocktail!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_1RnNaUcmyqk/TG6wz5eNxEI/AAAAAAAAAio/gnrCclMJGxY/s1600/IMG_0625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_1RnNaUcmyqk/TG6wz5eNxEI/AAAAAAAAAio/gnrCclMJGxY/s320/IMG_0625.JPG" /></a></div><br />
<strong>Bacardi Cocktail</strong><br />
<strong><a href="http://www.amazon.com/Ultimate-Bar-Book-Comprehensive-Cocktails/dp/0811843513?ie=UTF8&tag=theama07-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Ultimate Bar Book, page 252</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theama07-20&l=btl&camp=213689&creative=392969&o=1&a=0811843513" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></strong><br />
<br />
2 oz Bacardi light or gold rum<br />
1 oz fresh lime juice<br />
1/2 oz grenadine<br />
Maraschino cherry<br />
<br />
Shake the liquid ingredients vigorously with ice. Strain into a chilled cocktail glass. Garnish with the cherry.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_1RnNaUcmyqk/TG6wyhjeMLI/AAAAAAAAAiY/9zpDEHUdzAQ/s1600/IMG_0623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_1RnNaUcmyqk/TG6wyhjeMLI/AAAAAAAAAiY/9zpDEHUdzAQ/s320/IMG_0623.JPG" /></a></div><br />
I had a little help on the tasting of the drink from JB. She thought that the drink tasted tart and sweet. "It tastes like some fruity drink I would have had in college," she said. <br />
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I agree. This is a rather sweet, tart cocktail. It's good, but not great. It's similar to the <a href="http://www.blogger.com/">Celeb_U_Bot</a> we tried last week - a fair amount of juice and added sugar (in this case, the grenadine, the <a href="http://www.amateurmixologist.com/2010/08/celebubot.html">Celeb_U_Bot</a>, good old fashioned sugar). One of these is likely enough, if for no other reason than the juice and sugar will give you a wicked hangover if you have too many of the Bacardi Cocktail.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_1RnNaUcmyqk/TG6wzV33QqI/AAAAAAAAAig/JUSdTqtRvz4/s1600/IMG_0624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_1RnNaUcmyqk/TG6wzV33QqI/AAAAAAAAAig/JUSdTqtRvz4/s320/IMG_0624.JPG" /></a></div><br />
Next week, we will no doubt tackle the Mexican Mule, with ginger ale and all. Until then, have an excellent weekend and drink one for me!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com8tag:blogger.com,1999:blog-7631637879276305060.post-7839332993301159802010-08-19T08:41:00.000-04:002010-08-19T08:41:13.824-04:00Tomorrow - Mexican MuleFriends! We're going to do the Mexican Mule tomorrow, as a result of having to work a touch later than expected. See you then! <br />
Of course, if you need a cocktail, feel free to make a selection on the right side from one of the drinks we've made!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com4tag:blogger.com,1999:blog-7631637879276305060.post-23027969877594687632010-08-17T09:36:00.001-04:002010-08-17T10:29:18.454-04:00New YorkerToday we're drinking the New Yorker cocktail, a bourbon based drink that surprised me, even when it shoudn't have.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_1RnNaUcmyqk/TGqPRlcI3RI/AAAAAAAAAiQ/7IT-YxCU4y4/s1600/IMG_0622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_1RnNaUcmyqk/TGqPRlcI3RI/AAAAAAAAAiQ/7IT-YxCU4y4/s320/IMG_0622.JPG" /></a></div><br />
<strong>New Yorker</strong><br />
<a href="http://www.amazon.com/Ultimate-Bar-Book-Comprehensive-Cocktails/dp/0811843513?ie=UTF8&tag=theama07-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Ultimate Bar Book</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theama07-20&l=btl&camp=213689&creative=392969&o=1&a=0811843513" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />, page 360<br />
<br />
1 1/2 oz bourbon (or rye)<br />
3/4 oz fresh lime juice<br />
1 teaspoon of sugar<br />
Dash of grenadine<br />
Orange twist<br />
Lemon twist<br />
<br />
Pour the bourbon and lime juice into an ice-filled old fashioned glass. Add the sugar and grenadine and stir well Twist the lemon and orange peels over the drink, and drop them in.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_1RnNaUcmyqk/TGqPPPJGAmI/AAAAAAAAAiA/V8b6JdTD9ww/s1600/IMG_0617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_1RnNaUcmyqk/TGqPPPJGAmI/AAAAAAAAAiA/V8b6JdTD9ww/s320/IMG_0617.JPG" /></a></div><br />
This was an unexpected flavor profile, but upon some reflection, it should not have been surprising at all. I looked at its contents before drinking it, and despite seeing a few additions that should have clued me in, I just assumed this was related to an Old Fashioned. It isn't. This tastes like an alcoholic fruit drink. A strong one, but still, the lime juice is quite prominent. The sugar and grenadine are both adding plenty of sugar too, to cut through the tart qualities of the juice.<br />
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You'll notice that I did not include an orange twist in the cocktail. No doubt it would have imparted some flavor to the drink, though I believe the cocktail worked out just fine without it. As my internal rules state: never let a garnish stand between you and a cocktail.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_1RnNaUcmyqk/TGqPQWKYKgI/AAAAAAAAAiI/F5F8H6RN4wM/s1600/IMG_0619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_1RnNaUcmyqk/TGqPQWKYKgI/AAAAAAAAAiI/F5F8H6RN4wM/s320/IMG_0619.JPG" /></a></div><br />
I'd make one of these for standard summer fare, a BBQ or a gathering of friends. I would suggest though, using a basic bourbon, as the nuance in something more expensive, like a Woodford Reserve bottle that I used, will be lost in the shuffle.<br />
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See you on Thursday!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com3tag:blogger.com,1999:blog-7631637879276305060.post-61949098732335652052010-08-16T09:28:00.002-04:002010-08-16T14:17:35.200-04:00What We're Drinking This WeekIf you watched the end of the PGA Championship, you saw a rather strange and unfortunate finish. Dustin Johnson was putting for the win, but missed his final putt, putting him in a 3-way playoff for the title. <br />
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Not so fast though! Dustin grounded his club in a bunker, a bunker trampled over all day by patrons, a bunker that was extremely difficult to detect given the circumstances (surrounded by thousands, many of whom were in the remainder of the bunker). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_1RnNaUcmyqk/TGk8WXwmCBI/AAAAAAAAAhw/sDAl_LbB2Gk/s1600/pga_johnson14_288v.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_1RnNaUcmyqk/TGk8WXwmCBI/AAAAAAAAAhw/sDAl_LbB2Gk/s320/pga_johnson14_288v.jpg" /></a></div><br />
Grounding your club (literally, placing the club on the ground in a bunker/sandtrap) is a rule violation. As a result, Johnson was given a 2-stroke penalty, and was out of the playoff. Obviously, there is no guarantee of victory in a playoff, but he never had the chance to compete. <br />
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This is one of those situations in which the inherent rule-oriented quality of golf is one part a time-honored tradition, an endearing quality to the game, and another part unduly strict punishment under the circumstances. Good on him though, for proving his mettle, returning from his collapse at the U.S. Open (a 4th round 82, at Pebble Beach). And, of course, congratulations to the winner: Martin Kaymer. Hopefully people remember Kaymer's steady, consistent play on the final day, more so than Johnson's horrible mistake.<br />
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<b>Album of the Week - <a href="http://www.amazon.com/Ghost-Colours-Cut-Copy/dp/B0014FCRWE?ie=UTF8&tag=theama07-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cut Copy<em>, In Ghost Colours</em></a><em><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theama07-20&l=btl&camp=213689&creative=392969&o=1&a=B0014FCRWE" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></em></b> This album is a couple years old, and after hearing Cut Copy at Lollapalooza, I am unable to turn the album off of my iPod. A few of these songs capture the very best sound that New Order had, with lyrics that are superb. My favorite song on the disc, "Out There On The Ice" has a wonderful closing line "If that's what it takes, then don't let it tear us apart, even if it breaks your heart." The whole album is filled with synth-laden dance tracks that will brighten your day, I assure you.<br />
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<b>What We're Drinking This Week</b><br />
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We are drinking two distinctly different cocktails this week:<br />
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<strong>Tuesday - New Yorker</strong> - a whiskey based cocktail that will remind you of an Old Fashioned.<br />
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<strong>Thursday - Mexican Mule</strong> - tequila based cocktail with ginger ale.<br />
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Have an amazing Monday friends, see you all tomorrow!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com1tag:blogger.com,1999:blog-7631637879276305060.post-47950624643235939132010-08-13T10:04:00.000-04:002010-08-13T10:04:48.120-04:00Campari Fizz and AmericanoToday we are celebrating Campari's 150th Anniversary by drinking two relatively easy drinks to make (and even easier to consume, I assure you). We're making the Campari Fizz, a really light-on-alcohol cocktail that goes down like a quality fruit punch. We're also making the Americano, a drink that isn't particularly alcoholic either, and has its own refreshing qualities, similar to a French soda.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_1RnNaUcmyqk/TGVKaieNb2I/AAAAAAAAAhY/TPKmrtFWk4Y/s1600/IMG_0581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_1RnNaUcmyqk/TGVKaieNb2I/AAAAAAAAAhY/TPKmrtFWk4Y/s320/IMG_0581.JPG" /></a></div><div style="text-align: center;"><strong>Campari Fizz</strong></div><br />
If you missed yesterday's post, take a moment to read up on <a href="http://www.amateurmixologist.com/2010/08/campari-primer.html">Campari's origin and its founder</a>. Both of the following drinks are found at the Campari website, <a href="http://campari.com/">Campari.com</a>. It is an excellent resource for all things Campari, and, they have nice short videos of their bartenders making Campari cocktails.<br />
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<b>Campari Fizz</b><br />
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1 part Campari<br />
1 part sweetened lemon juice (1 part sugar, 1 part water, 1 part lemon juice)<br />
1 part pineapple juice<br />
A few drops of Angostura bitters<br />
1 part Soda<br />
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Shake all the ingredients together except the soda. Pour into a juice glass with ice. Round off with one part of soda.<br />
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This is an excellent, refreshing, little-alcohol cocktail. It actually tastes a bit like grapefruit juice. This is more of a punch than anything else. Did I already mention how little alcohol is in the drink? Campari is about 25% alcohol, and is only 1/4 of the drinks liquid contents. Compared to say, a martini, or a manhattan, this is just fruit juice. <br />
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It's still a quality drink, it's just a light one. This would be a very good drink to make by the pitcher for parties. If you do though, be sure to add the bitters into the mix just before serving. Bitters tend to expand their proverbial territory in a cocktail the longer they're given a chance. <br />
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<b>Americano</b><br />
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1 part Campari<br />
1 part Vermouth Rossa<br />
1 part Soda<br />
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Build in a double rocks glass over ice.<br />
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This is a really interesting cocktail. The taste contains the classic bitter quality that the Campari name is known for. It's quite good though because the sweetness from the vermouth and the fizz from the club soda provides an interesting counterbalance to the bitterness.<br />
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I think this is an excellent aperitif, something to drink before a meal. You could easily knock back a few of these too, largely because they're so easy to whip together. 1 part of each of its contents over ice, serve. Easy peasy.<br />
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I hope that you've enjoyed Campari week here at the Amateur Mixologist. I've certainly enjoyed drinking the Campari cocktails. Until next week, ciao! The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com28tag:blogger.com,1999:blog-7631637879276305060.post-65915748541841776832010-08-12T12:53:00.000-04:002010-08-12T12:53:49.579-04:00Campari PrimerLast night was going swimmingly, until I realized I didn't have an ingredient for last night's drink. Normally, that isn't a problem. A quick run to the store solves the issue in a heartbeat. But, it was late. Quite late actually. And, I made the executive decision to push off today's Campari drink onto tomorrow. Tomorrow, we'll be doing 2 Campari cocktails - it will be a Campari cocktail party!<br />
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Lest you leave without anything gained, let's preview tomorrow's drinks by examining Campari, the liqueur, a bit further.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_1RnNaUcmyqk/TGQmpYknHLI/AAAAAAAAAgw/cR3N4bA9ga0/s1600/anonymous-italian-campari-aperitif-liquer-poster-9943304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_1RnNaUcmyqk/TGQmpYknHLI/AAAAAAAAAgw/cR3N4bA9ga0/s320/anonymous-italian-campari-aperitif-liquer-poster-9943304.jpg" /></a></div>Campari is an Italian liqueur, invented in 1860 (this year is its 150th anniversary), originally invented by Mr. Campari himself, Gaspare Campari. Gaspare was a drink maker. Legend has it that he was an expert by the age of 14, working at Bass Bar in Turin. He invented what we know as Campari using 60 different ingredients, the contents of which are known to only one individual at a time. Campari's recipe makes the Coca-Cola secret recipe look trivial and small. One person knows it?!? If that guy gets into an accident, we're all screwed!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_1RnNaUcmyqk/TGQmqKcbs0I/AAAAAAAAAg4/8Encb6tdJsI/s1600/face.campari.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://2.bp.blogspot.com/_1RnNaUcmyqk/TGQmqKcbs0I/AAAAAAAAAg4/8Encb6tdJsI/s320/face.campari.jpg" /></a></div><div style="text-align: center;"><strong>Mr. Campari</strong></div><br />
You can read more about the man, the myth, the legend, <a href="http://www.cocktailtimes.com/people/profile.campari.shtml" target="_blank">here</a>.<br />
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Campari is considered an aperitif (a drink served before a meal to stimulate one's appetite), though, it's also often classified as a bitter (an herbal concoction made with alcohol that contains a bittersweet flavor profile). Campari is extremely popular, and is exported to close to 200 countries.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_1RnNaUcmyqk/TGQmozHOXvI/AAAAAAAAAgo/bIDPR6TjwYI/s1600/11-1100-2AWV000Z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://4.bp.blogspot.com/_1RnNaUcmyqk/TGQmozHOXvI/AAAAAAAAAgo/bIDPR6TjwYI/s320/11-1100-2AWV000Z.jpg" /></a></div>Tomorrow, we're going to try a couple of Campari cocktails. I highly recommend checking out the Campari website, <a href="http://www.campari.com/">available here</a>, for their recipes and nice video accompaniments.<br />
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Until tomorrow, cheers!The Amateur Mixologisthttp://www.blogger.com/profile/14835935808982521316noreply@blogger.com9