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Me: Hey, J. and M. [our favorite married-couple-with-new-baby-in-Montreal friends] invited us over on Mother’s Day afternoon for cocktails. J.’s mother and grandmother are in town. J. says her mother and I will get along because we’re both drinkers.
The PhoBlograpHusband: Wait — for cocktails?! [J. doesn't drink; M. will drink beer but only because that's the law in Canada.]
Me: I know, right? J. even emailed me their list of what booze they’ve got in the house and, omg, it’s sooo “we never drink hard liquor.” It’s, like, gin, vodka, Jack Daniel’s, a little bit of dry vermouth, OJ.
PHB: We should bring our own stash over.
It’s been un longtemps and a day since I’ve posted, which means lots to catch up on even if you’re one of my kindly regular readers — let alone a newbie gamely bouncing on the blogwagon thanks to my recent Saveur Best Cocktail Blog nom (#believethatscalledahumblebrag #hinewbies).
Everything you need to know about my truancy, as well as my all-telling *general*outlook*on*life*, you can glean from the following statement: I feel acutely guilty that, thanks to uterus-subletting fetus, I’m not inclined to drink for you guys as much as I once did. Isn’t it awful how I’m letting y’all down, spending my current pregnancy largely away from alcohol? Without a coupe in her claw, who is this Blogtender personbot?
In my quest for Total World Cocktail Domination, last week I made myself a little spreadsheet of upcoming recipe contests, those expressly for cocktails as well as others where my commendable potations will be up against some lame-ass summer salads or whatever.
First at bat: a grapefruit-and-ginger recipe contest courtesy of a skin-treats company. Winners get paid in grapefruit and ginger-scented bath-product gift baskets!… Wait, I’ve never mentioned what a slut I am for a nice, relaxing bubble bath? Well, there you go.
Starting from scratch, here’s how I manifested The Bathtub Gin(ger). I am writing this all down for you because one day The Museum of the American Cocktail will ask that my brain be donated to their archives, but that won’t be possible because I never plan on dying. So you guys can pass this along to them and I bet they’d even give you money for it.
If you want to drink at Death & Company, you talk to the guy standing outside with the pad and pen. In winter, he’ll be the one donning a puffy coat as big as a monster-truck tire. You give him your name, your cell’s digits and the number of people in your party — a number which should always be exactly two. (Seven’s the max, but take a moment to picture seven liquored friends trying to divvy up a tab of several $13 cocktails.)
He’ll then instruct you to go somewhere else (try Tile Bar or the McDonald’s on the corner) until you get a call from him that your table’s ready. This is when you kindly inform him that you’d actually prefer seats at the bar. This is how you will insure having the time of your life at Death & Co. — and getting your money’s worth.
Have you bought your bottle of white whiskey yet? Why not? The Georgia Moon Corn Whiskey I’ve got isn’t even top-of-the-liniest (that would be this) and it’s still supremely drinkable. Have I not yet convinced you of this?
If not, get a load of this: The hands-down easiest cocktail you could ever fashion — as in old-fashioned (BWAHAHA). This was yet another cocktail I caught wind of while Googling around for corn whiskey concoctions to make. And like the other corn whiskey cocktails I’ve already made, yet again I was surprised by this one. I just keep on expecting/assuming that my jar of rotgut’s gonna taste like, well, rotgut. But really it’s so sweet it’s almost cute, and its afterbite is pleasingly bracing.
January can put me in a certain mood, a dicey mix of contemplative and bored (for which booze is probably never a good chaser, but anyway). Since nothing happens in January, my mind’s left to dwell on December’s heedless indulgences and… well, let me start from the beginning.
When I originally made this cocktail for a friend’s holiday party two years ago, it was the first time I’d written a recipe entirely in my head. In fact, I don’t think I’d even tasted Absolut Kurant before I thought to put it in this drink. A chef I interviewed years prior told me he subscribed to a “that sounds great” philosophy of dish-inventing, that if your tongue relishes articulating “coriander encrusted mahi mahi” or “sweet potato fries dipped in banana-guava ketchup” then it’ll probably enjoy eating those things, too. So, having just moved back to New York and with no money to spare on cocktail experimentin’, my party drink came together hypothetically. I wanted it to taste like ice skating on a frozen pond. I pictured Charlie Brown’s friends catching snowflakes on their tongues. (“It’s fun!”)