On the To Do list: making Advokaat.
Webtender – evaporated milk, eggs, vodka, lemon, sugar, vanilla extract
Recipezaar – egg yolks, extra fine granulated sugar, vanilla extract, brandewijn (Dutch brandy)
eGullet – egg yolks, sugar, vanilla sugar, dutch brandy, water
Bigosbar – scroll down for: eggs, sugar, vanilla essence, vodka
A lot on my plate – egg yolks, sugar, evaporated milk, lemon juice, brandy
Brew Plus – scroll to end for: fine sugar, vanilla pod, water, egg yolks, vodka
Somehow I’m back in class already, and spent most of today reading about negotiations. It’s actually interesting reading, which is a nice change for my MBA books, but after five hours my eyes were fogging over and my concentration was shot. I went to check the mail, only to see the mailman delivering it. This happens to me pretty much anytime I check for the mail before 5pm. I’m not sure if they’re watching my door or have decided it’s a nice place to camp out. Shockingly enough, this post isn’t about mail but about alcohol. I decided to quickly browse through a cocktail blog or two. This sort of browsing always ends up taking longer than the mail delivery.
I’ve also created a new category, “To Do.” I hate to fill the cocktails area with untested cocktails, but I also need to be sober for my class tonight.
From Art of Drink:
Feliz Natal Cocktail
1 part Port
1 part Amaretto
2 parts Creme de Cacao
1 part Cherry brandy
½ part Brandy
Instructions: Stir all ingredients together in a rocks or old fashion glass with a couple of ice cubes and enjoy!
I miss my holiday cocktail party. Maybe next year!
1 1/2 oz rye (4.5 cl, 3/8 gills)
1 oz grapefruit juice (3 cl, 1/4 gills)
1/4 oz grenadine (6 dashes, 1/16 gills)
Shake in iced cocktail shaker & strain
Serve in a cocktail glass (4.5 oz)
From The Handy Snake we have:
The Manhattan Special
2 – 2.5 oz rye whiskey
.5 oz sweet vermouth
.5 oz Benedictine
2 dashes of Angostura bitters
Stir with ice and strain into a small rocks glass over fresh ice. Garnish with a cherry.
Of course, this then leads me to want to:
- Make my own maraschino cherries. See the Manhattan Special article, plus eGullet forums and The Splendid Table.
- Make my own grenadine. I’ve had the foul stuff from the store for years, and disdained any drink that called for it. At some point I should make my own, and The Cocktail Chronicles has (have?) some suggestions.
That’s all for now, back to the book. Right after I check for the mail…