Thursday, January 18, 2007

Drink, Drank, Drunk

If you'd kindly peer over to the right side of the screen, you'll notice that I've added a new link to the Liar's Club list. William T caved in and started up a blog - Difference is, He's rocking it out right off of the bat. He's been posting like a champ, and is doing a bang-up job of bringing us an extensive primer of liquor-soaked cinema. It's really good stuff, and you should stop wasting your time with the tripe I crap out here and check out his blog ASAP. You won't be sorry.

In salute to Bill's blog I'm going to share a couple of my favorite drink recipes with you.

Liar's Medicinal Tincture:
Everything you need is in the picture above: Whiskey, Honey, Ginger, and Lemon.
1) Fill the bottle half full with Rye Whiskey. I use Rye because it has a full flavor that works well with tinctures, but more importantly, it's dirt-cheap, so If you fuck-up it's no big loss. That bottle pictured above is some fancy-ass bottle that I probably dropped an obscene amount on at the Container Store, but any empty bottle and a vacuum cork would work just as well (if not better).
2) Add in a long squirt of honey into the whiskey and shake it like hell until the honey dissolves completely.
3) Thinly cut a few slices of fresh ginger (to taste) and half as many slices of lemon rind (to taste). I like to briefly roast them in a frying pan to 'bloom' the oils, but I'm sure that it would work just as well without that extra step.
4) Stuff the lemon and ginger into the bottle and fill it to the top with more whiskey.
5) Shake like hell, stick it into the fridge, and leave it the hell alone for at least 5 days.
6 Drink. I like it over ice, but it works equally as well as an aperitif shot (or 10).

Mint Julep:If you can fall out of a boat and get wet, you can make a decent Mint Julep.
1) Stroll out to your garden and pick a few fist-fulls of mint, since it's 70 degrees in January, the stuff is everywhere. If you live in the city, you can just stroll out to Whole Foods, but it's gonna cost you at least 10 'folksy points'.
2) Crush a fist-full of mint and place in a 2 cup measuring cup.
3) Pour one cup of sugar into that measuring cup. I always use raw sugar, but any sugar will do.
4) Add one cup of boiling water and stir until all of the sugar is dissolved.
5) Let the syrup cool, and then pour into a small storage bottle - I use a Mason jar & Cling wrap ('Cuz it's 'folksy'). Refrigerate until use.
6) Grab a rocks glass and/or Mason jar and fill that sucka with ice. Add one part of the mint syrup to two parts bourbon (I prefer Knob Creek for Juleps). Adjust mix to taste.
7) Garnish with a sprig of fresh mint (if you want some inedible thing to go up your nose, and generally get in your way while your trying to get a buzz on).
8) Drink.
9) Repeat until immobile.

12 comments:

garv said...

Thanks for the plug.

Speaking of drink recipes, here's my favorite cinematic cocktail, the "Alaskan Polar Bear Heater" from THE NUTTY PROFESSOR (1963):

"2 shots of vodka...
a little rum...
some bitters...
a smidgeon of vinegar..
a shot of vermouth...
a shot of gin...
a little brandy...
lemon peel...
orange peel...
cherry...
some scotch...
Now, mix it nice and pour it into a tall glass."

Cheers!

The Old Dog said...

Why don't you stroll over the the bar and pour me an honest glass of bourbon, fancy pants!

garv said...

Hey, Mr. Lier and Ancient Dog,

If you're lookin' for a nice glass of whiskey, I'd highly recommend Sazerac Rye. I ran across a bottle at Sam's Wine & Spirits last weekend, and let me tell ya, it's damn tasty. The six year-old version is better than any rye I've ever sampled, and I've downed a few in my time.

I understand they also have an expensive 18 year version, but the $25 six year is my current favorite American whiskey.

DC Liar said...

Garv - Thanks for the tip. Haven't tried Sazarec yet, but will be sure to look for it next time I'm out liquor shoppin'. Michter's makes a nice rye also, if your looking to branch out into the fancy(er) stuff.

OD - I've got Maker's, Booker's, Basil Hayden's, and Knob Creek at the ready for whenever you wanna join me for a straight glass of the good old brown party-liquor.

DC Liar said...

Oops. 'Sazerac' not 'Sazarec'.
Involuntary vowel movement.

garv said...

I've had Michters. It's very nice as well, but although Sazerac is about $10 less, I'd still rank it higher. In terms of value, Sazerac is a find. I just hope I'm able to convince Lundeen's to start carrying it.

edP said...

DO NOT - I REPEAT DO NOT DRINK AN ALASKAN POLAR BEAR HEATER!!!!!

garv said...

"Are you going to drink that here, or are you going to take it home and rub it on your chest?"

DC Liar said...

If Ed's warning me not to drink it in ALL CAPS, it's gotta be good.
All I'm missing is the orange peel and the brandy.
I'm so making one tomorrow as soon as I get back from the store.
I'll post some pics and a brief post about it as soon as I stop blasting puke and seeing colors.

edP said...

I meant don't drink it without me. I can't even get the polar bears to drink 'em anymore.

Pussy assed polar bears.

We need another round of global warming to thin out their herd.

garv said...

I've never tried the recipe myself. The vinegar always scared me off. If you survive, let me know how it was.

garv said...

Getting back to the ryes, "The Cocktail Chronicles" has been holding a tasting of all the major ryes on the market and has slowly been posting the results. It's good reading thus far. I'll be interested to see what they say when they get to the Sazerac 6 & 18.

Here's the URL:
http://www.cocktailchronicles.com/