“The ‘D’ is silent.”
I love the smell of Hercules* in the morning!
Stop by Alembic bar tonight, Dec 30, 2012 for the last savoy night of the year.
I promise, my drinks are better than my sketches…
1 Stick Cassia Cinnamon, crushed
2 tsp. Coriander Seed, crushed
3 Cardamom Pods, crushed
8 Whole Cloves, crushed
1 tsp. Quinine Powder
1 tsp. Gentian Root
1 tsp. Peppermint Leaf
1/4 Cup Yerba Mate
Zest 2 Tangerine
1/2 cup Raw Sugar
750ml Quady Elektra
1/4 cup Apple-Ation California Apple Brandy
METHOD: Combine spices, peel, yerba mate and wine. Heat to 160 degrees. Filter through chinois and add Brandy. Let stand for at least a day and then enjoy chilled or where “Hercules” is called for.
Lurisa La Nostra Acqua Tonica di Chinotto.
Quello Vero del Presidio Slow Food di Savonna.
Tonic Water Made From Citrus.
Found this very nice, not overly sweet and nicely bitter tonic water with some citrus character from Italy at Avedano’s. Ultimately, probably no more expensive than fever tree or Q. May be my new favorite!
Now I just need to think of an appropriate drink for these super awesome vintage Polka Collins glasses I found in Arizona.
I especially like how the guy has an accordion and no shoes!
Another super awesome holiday gift from Mrs Flannestad!
It must be happy hour, I’m alone behind the bar and a long order comes in.
“21 Gin Fizz Tropicals for the Lounge?”
“Everyone in that group wants the same cocktail?”
The server assures me this is the case.
“Well, that will be a while, Egg White drinks and all. I can only make 4 at a time.”
I set about making them…
Someone seems to have swapped out my measuring jiggers for others I don’t recognize.
Ack! I fumble around, trying to make sense out of the equipment.
Suddenly, for some reason, I’m also having a hard time remembering the recipe… Is it apricot liqeuer? How much Gin?
I awake with a start and quickly run through the Gin Fizz Tropical in my head, 2oz Plymouth Gin, 1oz Lime, 1/2 oz Orgeat, 1/2 oz Pineapple Gum, 1/2 oz Egg White. Dry shake, shake with ice. Soda.