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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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A regular of mine at The Royale (one of the ones I had a crush on) came in one night many years ago and ordered “a Manhattan, put it up on skates.” I shot him one of my perplexed Charlie Brown faces; he unfurled a devilish Cheshire grin (catnip to a female bartender who was fed up with her boyfriend at that point). He’d just heard this phrase, probably earlier that night during his own shift, and couldn’t wait to test it out on me. My demurely flirtatious reply: “What the fuck does ‘put it up on skates’ mean?”

It meant, shake the shit out of a Manhattan so hard that when you strain it, perfect, adorable little ice floes, teensy shards small enough to scoot through the coils of your Hawthorne strainer, dot the surface of your cocktail. To this day I know of nobody else who’s ever heard of or used this expression, but it’s always stuck with me as quite a cool thing to say… although yes, nowadays we know that all-alcohol cocktails like the Manhattan ought to be stirred, not shaken, lest you “bruise” their precious molecules. (See: “Don’t ever shake that drink, or you’ll kill it.”) Someday I’ll side-by-side taste-test that theory, but for now what can I say except that it was the 00’s; we were the young and the reckless, and I was really hoping to kiss this guy soon.

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Guest post by my friend Stephanie Klose, a Brooklyn-based writer and editor, contributor to Serious Eats and blogger at stephanieklose.com (and previously, right here on the blog!).

A Christmas or two ago, I received a bottle of Godiva chocolate liqueur as a gift. It’s not something that I would normally keep around and I don’t generally drink the kinds of drinks that call for it. But it was given with love by someone who liked it herself and I held on to it, stashing it out of sight until recently, when it occurred to me that there was one legitimately very delicious thing I could do with it: augment hot chocolate.

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Upholding my week-long commitment to exploring the far reaches of Alexandria, today I find myself a bit of a stranger in a strange land — that land being Tequilaville.

I have never cottoned to tequila, and I’ve never felt like I’ve missed out on much as a consequence, except perhaps further burdening my trove of already-embarrassing-enough drunken tales/tally of inexplicable scars (two; one just south of my lower lip, the other craggy across the top of one foot). If bourbon tastes like adult fun, then tequila tastes like legal troubles. It’s antagonistic-tasting. It’s too in-my-face, and even when I’m doing nothing more innocent than enjoying a margarita, I often believe that tequila’s devilish essence is asseverating itself from beneath its blanket of lime, sugar and salt, rather than just commingling nicey-nice in the glass like a base liquor is supposed to.

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