Voltron

Ok, I lied. After seeing that Marc already tried the HV I reverted to my original plan and made a top shelf Saratoga. i had been meaning to find a reason to open the Cocchi vermouth and wow is this good! I will sample the vermouth solo later but this is an excellent manhattan variation. The Saratoga 1 fl. oz. Rye Whiskey (Van Winkle Family Reserve) 1 fl. oz. VSOP Cognac (G-R XO brandy) 1 fl. oz. Sweet Vermouth (Cocchi Di Torino) 2-3 dashes Angostura Bitters (1 Angostura and 1 cherry) Stir all ingredients over ice. Strain into a cocktail glass. Oops, didn't realize the pic was awful. Sorry.

Funny you should mention a substitute, Marc, because the Cocktailian article where I found the recipe specifically says "There's no real substitute for Bonal, I'm afraid, but it can be found at good wine stores." The taste is hard to describe but the quinine blends with herbs and makes a really interesting flavor. Here is a comment from some that is helpful: "For those unfamiliar with Bonal, it's a true Quinquina - quinine is the principal botanical and bittering agent. The base is Mistelle, a fortified unfermented grape must - think Pineau des Charentes or just brandy fortified grape juice. In the home region this is served with a squeze of lemon and on the rocks, maybe some soda. Given the mistelle base it's also nice for stretching out the wood on brown spirits. A simple demonstration is a 1:1 with rye and a dash or two of orange bitters." I really enjoy the Bonal & Rye (2 ounces rye whiskey, 1 ounce Bonal Gentiane-Quina, 1/2 ounce Cointreau, 2 dashes orange bitters, 1 dash Angostura bitters, Orange twist, for garnish) and I'm glad to find more options for drinking it. Jim, I quite liked the Cortez and should have been rocking the Neil Young, but I actually did that yesterday. The flavor is smokey, chocolately and herbal all at the same time, and the tequila bite shines through. Try it, you may like it. Next up, In Harvard We Trust! (good cassis is a must for this one!)

Nice drinks! Cortez the Killer Adapted from a recipe by Brent Butler of Blackbird in San Francisco. 2 ounces blanco tequila 3/4 ounce Bonal aperitif wine 1/4 ounce creme de cacao 1 small orange twist, as garnish Instructions: Place all ingredients except the garnish in a mixing glass. Add ice and stir for 15 seconds. Strain into a chilled coupe. Add the garnish.

Yup, our boys overseas have access and share on occasion.

Congrat Mike and congrat Britney/Brittany!

:jbl: Beautiful work Kerry!

Ep 4 was really good, although the "winter is coming" refrain is getting old. Bring it on already! So far, every other episode is good or perhaps just the even numbered episodes are good.

That looks like fun. I wondered about picking up the Nøgne Ø Dark and Red Horizon at City Beer last week, but passed. Is it worth it?

OK, the Red Wings won to make up for Vicki's dead car and missed date, but that's the LAST ONE!!

Cohiba de Cuba

Belated HBD Purk Cheers

On the porch:

Haters gonna hate, Shelly. I'm going to wear that shirt every time I see those jokers.

You have all the fun Mike! Enjoy your afternoon buzz at the Floyds. Marc, there are some other creme de cassis drinks that I like: Parisian, Mississippi Mule, Ballet Russe, Dubonnet Cassis, Brandy Cassis, French Daiquiri, or maybe you could layer up a nice Stars & Stripes or Pousse Cafe!

Have a great day Shelly and I will fax over the contents later! Cheers!

I was only sous-chef, but Alden made his gallettes de pomme de terre (potato pancakes) and Aidell's apple cinnamon sausages for mother's day brunch. Magnifique!

Have fun tonight Mike and John!

Very nice PRS Shelly! Orangey. All I got was a t-shirt: Bartenders are the hinges of the world Indeed!

Giants win in the 9th so Willie didn't have to be embarrassed! Celebrating back home:

That sounds good Jim. Maybe an Oz of gin would be even better.

Gordon Biersch Marzen at the ballgame. Willie Mays' 80th birthday today. He's the greatest.

I need to smoke a cigar this weekend. Thanks for the reminder.

I really liked the Stateside and think it would be a tasty beer to try out. I haven't had the Cellar Door yet but it doesn't seem inappropriate either. The Autumnal, Existent and Saison Darkly -- which I had last night and quite enjoyed -- are all up your alley, but none of them I have tried are too hoppy or contra-indicated for Dusty tastes.

Why do you do this?