Reverse Stagghattan

Towards the end of the night Monday, one of our regular guests came in.

I made him a few drinks from the list or related.

We were past close, he was the only person at the bar, but he wanted a finishing drink that was unique or interesting. I just wanted him to close out his tab, so I could count the drawer.

Being the perverse cuss that I am, I started from the Jerry Thomas Manhattan and extrapolated to the Brooklyn.

Reverse Brooklyn (or Reverse Stagghattan?)

1 oz 2013 George T. Stagg Barrel Proof
2 oz Cocchi Vermouth de Torino
2 Dash Luxardo Maraschino
1/4 oz Bigallet China China

Stir, strain. No garnish. It’s too late for that. All my tools are in the dish pit, I’ve already tossed all my peels, and moved the fruit back to storage.

I charged only $11, as he is a good customer. I am not sure what the price actually should be on this, $20? $30?

In any case, he thought it was maybe the best drink that he had had in any bar in a couple months.

Unlike the Staggerac, it WAS actually a good cocktail, and freaking delicious.

Curried Sweet Potato Soup

Both Mrs Flannestad and I feel like we’ve been fighting off bugs lately, just tired a lot of the time.

Might be allergies, or maybe just restless pets waking us up during the night when the neighborhood raccoons are out.

But a little homemade chicken soup never hurts.

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1 Whole Chicken, Quartered
1 Carrot, roughly chopped
1 Onion, roughly chopped
2 Garlic cloves, smashed
1 tsp whole Black Pepper corns
3 Whole Cloves
1 Cinnamon Stick

Cover above ingredients with water, bring to a low simmer, cover and cook until chicken is cooked through. Remove chicken from water and rest until cool enough to handle. Strip chicken from bones, trying not to drop any on the floor, reserve, and return bones, skin, and cartilage to water. Cook as long as time allows. Strain Solids from stock and reserve.

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1 large onion, chopped
1 inch piece ginger, skinned and finely minced
2 cloves garlic, minced
1 Tablespoon Curry Powder*
1 Pound Sweet potatoes
Reserved Chicken Broth
Reserved Chicken Meat
1 Can Garbanzo Beans
1 Tablespoon Curry Powder*
Olive Oil

Cook onion, ginger and garlic in olive oil until tender with one tablespoon curry powder. Add broth and sweet potatoes. Bring to a simmer and cook until the potatoes are tender. Puree soup with a hand blender, in a blender, or food processor. Return to pot, add chicken meat, remaining tablespoon of Curry Powder, and Garbanzo beans. Bring to a simmer and cook for 15 minutes. Check seasonings, and serve with a spoonful of Cucumber Raita** in each bowl.

*Curry Powder

1 tsp Whole Coriander Seed
1 tsp Whole Cumin Seed
1 tsp Whole Fennel Seed
1 tsp Whole Fenugreek
1 tsp Whole Brown Mustard Seed
4 Whole Cloves
1 Small Stick Cinnamon, Broken
1/2 tsp White Peppercorns
1/2 tsp Black Peppercorns
3 Whole Chili de Arbol
1 tsp Ground Tumeric

Toast whole spices in a dry pan until fragrant. Grind in Coffee Mill or Spice Grinder. Add Tumeric.

**Cucumber and Basil Raita

1 small Cucumber, peeled, seeded and sliced
Tops of 3 Green Onions, thinly sliced
2 TBSP Cilantro Leaves, thinly sliced
1 Cup Yoghurt
Orange juice
Salt, to taste

Toss Cucumber with salt and let stand in a colander for a bit. Rinse Cucumber and pat dry with towels. Chop Cucumber and combine with other ingredients. Thin slightly with orange juice, add salt to taste and chill.

Not-Groni

Oh, right, it’s Negroni week. Awesome. Another FoodBev industry circle jerk, like this industry needs an excuse to overindulge.

Oh, right, a portion is donated to charity. It’s for the kids, we’re drinking for the children.

Anyway, a friend stopped by the bar Monday and after he had sampled our blended and barrel aged Negronis on offer for Negroni Week, he said he wanted to venture off menu and try a Negroni variation with No 3 London Dry Gin, Cynar, and Vermouth.

Gin, Cynar, and Vermouth, you say?

I can do that!

I felt a bit inspired by the Chrysanthemum Cocktail for it, and came up with this “Not-Groni”, “Reverse-Negroni,” or maybe “Mixed Up Negroni”. I believe my friend was calling it a “Gron-i-mum”.

1 1/2 oz Dolin Blanc Vermouth
1 oz Beefeater Gin
1/2 oz Cynar

Stir with ice and strain into a cocktail glass. Garnish with Grapefruit twist.

Usually when people “lighten” Negronis, they increase the Gin and decrease the Campari and Italian Vermouth by equal parts. But, really, it is the sweetness of the Campari that is weighing down the drink. Swapping in a Blanc for the Red Vermouth and pumping it up turns a digestiv cocktail into and aperitif.

Oh, oops, I didn’t use the No 3 Gin, how on earth did that happen?

If Only You’d Apply Yourself, Erik

Of all the criticism I have heard in my life, I would say this is probably the most frequent.

“You’re a smart person, Erik, if you’d only apply yourself, you could go far.”

Whether it was my English teachers in 6th Grade trying to teach me grammar, or my Math teachers in 3rd Grade trying to get me to learn my multiplication tables, or friends wondering over my puzzling, and often self defeating, career choices.

In point of fact, I can’t really apply myself in the same way others can. I am an intuitive, insightful thinker, not a methodical, plodding, stepwise, thinker.

I would, in fact, rather gouge my eyes out, than really learn multiplication tables, no matter how much it would improve my life.

The funny thing is, I am really good at memorization, but not in a conscious way. If I repeat things out loud, I can memorize pretty much anything: random numbers, letters, lengthy text, times tables, etc, but I can’t consciously pull it up, and don’t really understand it. It is as if I am reading it out loud for the other smart person who lives in my brain, and then can only access it, if that other person interrupts me with their insight.

I have to distract the Erik who lives from day to day to get any insight into my real thoughts and feelings.