So, as I was cranking the rocking new HDU CD, Metamathics, in a feeble attempt to drown out the incredibly loud Kenny Chesney concert at ATT Park, I started thinking of taking pictures of the jambalaya I was making. But then I realized that I had already documented jambalaya bachelor dinners thoroughly: Bachelor Dinner
Which of course, looking at the date, 29 June, 2007, led to the realization that I’ve been doing this blog thing now for over a year. First actual post was 27 May 2007.
Nothing like the 10 years(!) Metagrrrl has been at it or even the three years that Paul Clarke has been blogging. But still, not bad.
To celebrate, I cracked open a bottle of Port Brewing Old Viscosity.
Their coy back label gives some indication of the type of beer it is.
That is, strong, dark, and tasty. A bit sweet for my exact preferences, but a nice 22 oz experience all the same.
1 Dash Absinthe (Verte de Fougerolles)
1 Dash Angostura Bitters
1/2 Dry Gin (1 1/2 oz Boodles Gin)
1/2 Caperitif (1 1/2 oz Dubonnet Blanc)
Shake (stir, please) well and strain into cocktail glass. Add a Cherry.
Boodles and Absinthe go very well together. As I am well known for enjoying Martini variaions, it will probably be no surprise to anyone that I quite enjoyed this cocktail. Though, I could do without the cherry.
My Lillet Blanc was getting tired tasting, so I thought I would give Dubonnet Blanc a try as a Caperitif Substitute. It’s an interesting difference and a nice change. The citrus is much stronger in the Lillet, and it also seems sweeter.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.