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Super JC1

First and, I guess, foremost: When I say “JC,” I’m talking ’bout Jersey City, not Jesus Christ. Although now that I mention it, perhaps this post’s/cocktail’s name will SEO some hyperChristians my way. In which case, give God the glory and pass me the bar nuts, flock! I think Jesus was a cool dude with lots of nice things to say — even if he did prefer wine over the hard stuff.

Second: The cool dude who’s the real star of this post is my cousin-in-law Christ, the inventor of this cocktail and a Jersey-proud resident of the OJC. So proud, in fact, that the native New Jerseyan lives on Jersey Avenue in Jersey City, New Jersey. Or, as he’s dubbed the sum-total effect of his address… SuperJersey.

Super JC3

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champmar3

I have seen recipes for champagne martinis that call for just vodka and sparkler. I have come across others (more than I would have guessed) that all swear by a spoonful of raspberry puree in the bottom of the glass, with some fizz and whatever else on top. And I have read that just bubbly and Cointreau is what constitutes a proper Champagne Martini — if “proper” is even a descriptor we can properly use when discussing a cocktail that bears, at best, a second-cousin resemblance to a proper-proper martini-martini.

My new favorite acronym is MINO — Martini in Name Only. It was, I will admit to you devout drinkers, a fact of life I had to swallow (straight, no chaser) when I agreed to author a cocktail book called The Big Book of Martinis for Moms. Clearly, not all 175+ recipes in the book are vodka- and or gin-based, for one thing. Believe you me, I did strive to make as many of the book’s recipes fall in line with a classic martini’s most hallowed guidelines. As it turns out, Mom does not live on vermouth alone.

champmar4

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Gonk1 (1)

Hey, bourbon face! Are you as cray-cray in love with bourbon as this blotto besotted bourbonperson is? Do you eat, drink dream drink and sleep drink bourbon? Have you considered naming a pet and/or child Bourbon?

Then have I got a cocktail for you! Like me, you’re probably always on the hunt for yet another way to enjoy your bourbon. After all, just because you can’t spell “Manhattans” without “man” doesn’t mean man should live on Manhattans alone! So here’s what you’re gonna do. You’re gonna add pineapple juice to your Manhattan.

I’ll wait a moment for you to finish going pppppppppppffffffffttttttttttttttttt… wuhhhhhh?

Gonk2 (1)

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Bon Bon Blog01

When I was penning The Big Book of Martinis for Moms – because that’s how one writes a book; one pens them ever so eloquently; one doesn’t thrash at one’s laptop until the “c” key gets permanently stuck or try to organize one’s writer-blocked thoughts by haphazardly slapping a bajillion Post-Its on the wall like a mental patient — I had an idea for a chocolate-cherry cocktail.

If you’ve read skimmed why haven’t you bought this book yet please buy this seen the book, you know that the cocktail recipes therein each correspond to a particular feat of motherhood that deserves a potent, potable reward. So like babyproofing the house is an accomplishment that calls for a Rusty Nail, while helping with homework earns Mom a Brainstorm. The chocolate-cherry cocktail, I thought, would be a mother’s just desserts on those blessed afternoons or evenings when she gets to do nothing at all, fluffy-slippered feet resting atop the coffee table. In other words, like drinking a bonbon.

Bon Bon Blog16

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ExPat1

Fitting as it may be, I did not name this cocktail.

Lantern’s Keep did. Lantern’s Keep being a swankadoodle cocktail spot inside NYC’s Iroquois Hotel on West 44th Street. I’ve never visited there, but I’m already kinda in love with the place just based on its website, where it describes itself as “a salon devoted to the art and enjoyment of great cocktails. This secretive salon [seems to be a speakeasy-style place located off the hotel lobby, hence the need for the lantern] is already luring cocktail aficionados in and transporting them back to a turn-of-the-century Parisian salon.” Which immediately makes me think: Midnight in Paris! C’est l’age d’or, Marion Cotillard! I want in!

ExPat6

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Cheeky Monkey 2A million years ago Last year, I did some damage to a bottle of yellow Chartreuse. Actually, it was only half a bottle; a Francophone friend up here in Montreal asked me to bootleg him back from the States a 375ml-sized bottle of the stuff, and as I could only find the 750ml size, I shared it with him.

Anyway, I’ve had some yellow Chartreuse on hand, is what I’m saying, and it’s one of those liqueurs (like ouzo) where a little goes a long way. Especially since it’s got a peculiar flavor that doesn’t go with every Old Tom, Dick and Harry. Even more especially because yellow Chartreuse, unlike its green cousin, is super ‘spensive, so you want that shizz to last.

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I can feel another Eric Felten rager coming on — my curious condition wherein I just want to make cocktails from his book, How’s Your Drink? — and as this one coincides with the advent of the new season of Mad Men, I give you the Vieux Carre.

First, please allow me to quote liberally from Felten’s prose regarding the Vieux Carre’s New Orleans origins (New Orligins?):

“Then there’s the Hotel Monteleone‘s Carousel Bar, where the circular bar revolves slowly under a whimsical carnival canopy of carved wood, mirrors, and bare bulbs. The barstools don’t go up and down, thankfully, but the experience can still be a little disorienting; get caught up in a conversation, and the next thing you know, you’re on the other side of the room. Ask bartender Marvin Allen to mix you up a Vieux Carre, a terrific drink invented by the Carousel’s barman in the 1930s, and unknown to most mixologists outside of the Hotel Monteleone.”

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In case you haven’t figured it out yet, this week is unofficially-officially Leftover Champagne Week at the blog. Is this a case of bad timing on my behalf? Surely some of you poured your New Year’s Eve backwash down the drain days ago. But what about youse guys who overstocked for your year-end blowout, and now must stare down the doldrums of January while half a case of perfectly good bubbly makes eyes at you from the top of your fridge? This week’s for you.

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Guest post by Sean Lorre, PhoBlograpHusband.

While stocking up on booze in New Jersey over the holidays, this interesting little gem caught my eye…

I can’t say particularly what drew me to The Kraken, if it was my childhood love of the original The Clash of the Titans (1981), my college-age infatuation with Captain Morgan Spiced Rum (we all make mistakes), or the $15.99 price tag; perhaps all of the above. Whatever the attraction, we needed a dark rum and the Kraken seemed like a fun little toy to experiment with. It promised the type of dark, molasses-y qualities of Myers or Goslings Black Seal at half the price and with a hint of spice that can be quite lovely when not overdone. I’m looking at you, Cap’n…

After reading the label, checking out the website and tasting it, I have to admit, I’m still a little confused by this product. Although it’s not what you would consider a craft liquor — it contains caramel color and “natural flavors” — I found The Kraken rather enjoyable.  It has an interesting nose, similar to Captain Morgan but more subtle and complex. It has little of the depth I associate with black rum but is robust enough to hold up to most anything you want to throw at it — or more accurately, into it. It calls itself imported (via Jersey City, I might add…) but is bottled and, I guess, blended in Lawrenceburg, Indiana, which I imagine is across the border from Johnsburg, Illinois. But I digress…

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As I spent part of last week mewling about, there’s nada mucho booze left up in this maison, and I’m trying to hold off replenishing the stock until after the holidays. (My liver may be titanium-grade, but my bank account contains only tumbling tumbleweeds.) However, that’s not the reason I invented the Ghetto Mai Tai. Like the Ghetto Julep, the Ghetto Mai Tai speaks not to my neurotic frivolity (although there is that) nor my proclivity towards the fabulously trashy (oh, don’t go there, Mizz Hmm!). It’s just about how some nights I enjoy achieving a mild pickling via a fun, supermarket ingredient-friendly, easy peasy glass of silly.

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