Swine Flu, eh. Twitter, maybe.
But Carne Asada Fries?
Frankly, if you’re going this route, why not go all the way? To me, Chorizo, rather than Carne Asada would be doing it up in style.
Edit: My friends over at Married…With Dinner dropped me a note to tell me Carne Asada Fries are something of a Southern California phenomenon. A friend of theirs recently wrote up a blog post about the subject. Check it out: Carne Asada Fries. Bong Not Included.
In case you’re wondering where this mad mash up of Canadian Poutine and Mexican food can be had in San Francisco, I spotted it last Friday as a lunch special at Carmelina’s Taqueria in the Millberry Union on the UCSF Parnassus campus. Perhaps next week, I will risk life and limb for an in the flesh photo.
1 Teaspoonful Groseille Syrup. (1 teaspoon Brizard Creme de Cassis)
1/6 Pernod Kirsch. (1/2 oz Clear Creek Kirsch)
1/6 Crystal Gin. (1/2 oz North Shore Distiller’s No. 11)
2/3 French Vermouth. (2 oz Noilly Original Dry Vermouth)
1 Dash Absinthe. (Verte de Fougerolles)
Shake well and strain into cocktail glass. (Luxardo Cherry.)
Obviously very similar to the preceding “Nineteen Cocktail”. The only real difference being using the Groseille (aka Red Currant) Syrup as a sweetener instead of plain syrup. I’m substituting the Brizard Cassis for the Groseille. If you didn’t have that around, Grenadine would likely be your next best choice.
I enjoyed both of these light, low alcohol cocktails, but to be honest I kind of preferred the cleaner flavor of the Nineteen to the the Nineteen-Twenty.
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.