Today we’ll be making three things from scratch: a homemade CRÈME DE MENTHE for rounding out our absinthe duties, the promisingly innocuous ACAPULCO (next in the A’s), and our ACADIAN MEAD recipe (or non-recipe, depending on how you look at it). But before we can move on to these newest of challenges, Brian and I…
On April 5, 2015 at 02:31 PM, Marjiann Moss <xxxx@xxxx.com> wrote: Dearest Eric, This sounds hysterical, and if it works, I’ll be amazed. Yes, I think a quarter recipe sounds about right for a trial. At least at that point, it’s just a few eggs and lemons, not your precious rot-gut rum and, um, rock…
I wake up feeling pretty good today. Feeling pretty good because I had had a few cocktails the night before and I felt better than expected. I make breakfast and tend to some small chores around the house. I keep passing from my kitchen to the bathroom. One of the rooms along that path is the…
Brian steers his car into the Whole Foods parking lot and everyone turns to look. Something is wrong with the hubcap on the passenger side—something is smacking around repeatedly down there—and it sounds rather like horse’s hooves. Or coconuts being banged together. So we gallop into our parking space like the cavalry, which is what…
On March 15, 2015, at 7:39 PM, Brian Christie <xxxxxx@xxxxx.com> wrote: Eric- There are 127 drinks in the A chapter of The Complete World Bartender Guide: The Standard Reference to More Than 2,400 Drinks, copyright 1977; two of which are actual boozes you make (ACADIAN MEAD and APRICOT VODKA) and three of which are punches. I’m still in…
A-1 PICK-ME-UP 1 pint dark rum 1 lb. rock candy 1 doz. eggs 1 doz. lemons Squeeze the juice of the lemons into a crock pot; add the eggs broken in their shells. Cover with a damp cloth and allow to stand for several days (the shells will dissolve.) When ready strain through the cheesecloth…