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H.L. Mencken called the martini the only American invention as perfect as a sonnet, but I think the Sidecar goes one better: It’s as engrossing and enrapturing as the Great American novel.
When Googling “aviator cocktail,” one of the top search results is this 2008 story from the NYT’s Dining section entitled “A Brotherhood Formed with Cocktails and Ice.” While the boys’-clubbish headline does make me wince (here’s one occasion where I’m all for a “personhood” amendment; how about “camaraderie,” Gray Lady?) the story tickles my historical fancy, as I feel like it’s sort of the ur-trend piece about us modern-day cocktailians (as one of those quoted in the piece preferred to be called, rather than “cocktail geek”).
A recipe for the Aviation Cocktail No. 1 is one of two that accompany the piece. Note that I just wrote Aviation Cocktail No. 1, not Aviator Cocktail No. 1. [Inner cocktail geek jolted awake by persnickety clarification.] The latter is actually more obscure, it seems, and therefore much harder to come by online. [Geek full of pride for self, knows more obscure cocktail knowledge than most, is so cool!] And as the numerical nomenclature suggests, both the Aviation Cocktail and the Aviator Cocktail come in more than one accepted form. [Geeeeeekkkkyyyeeeeaaaahhhhh!]
PhoBlograpHusband: “What do you want to do for our [second] anniversary [on June 5]?”
Blogtender: “Let’s, like — let’s go out and see Montreal, some part of the city we keep saying we should see but haven’t yet. Not anything too crazy, obvs [because I'm seven months pregnant] but something different.”
PhoBlograpHusband: “Yeah, we need to get off our couch this summer.”
Two nights ago:
Blogtender: “You know what I really want to do for our anniversary? I want to make cocktails and eat junk food and watch TV. On our couch.”
Ah, yes, while I believe the traditional second-anniversary gift is something like clocks or coffee or leather, chez Lorre it was a much more sublime trifecta. Smiley face-shaped chicken tenders and Mad Men (we just subscribed to this season on iTunes, NO SPOILERS LA LA LA LA) and, among other libations, this Lemon Raspberry Mint Ouzo-Ade.
This is gonna be one of those babbling brook o’consciousness posts I write from time to time, lending special credence to the word “babbling.”
Sean and I made this cocktail a couple weeks ago — before my Moms swooped into town for a
week-long six-day (she’ll correct me in an e-mail if I don’t do it now) stay. Why don’t I cocktail *more* when hosting family? God knows I need it badly-er during such times. Oh, right. I’m up the spout. Good thing that I don’t forget that too often.
Anyway, my home office is also our guest room, so when we’ve got folks staying here I basically don’t write, don’t work, don’t check e-mails, and generally grow more and more discomboobulated and unmoored from real life. Which is probably why I sound the way I sound right now. Me no typie so good when brain cloudy with word farts what is thesaurus?
Do you ever wonder how so many cocktails are invented and everyone keeps them all straight — or doesn’t? Like how you can consult one Very Trustworthy Published Source and get Recipe A for a cocktail of some historical note, and then you reference Another Such Source and Recipe B is variegated enough that you’re like, huh? Because if roads and bridges, whatever the recipe is for making them is, if those had been so casually bandied about we’d all be geographically stranded at best and dead from falling asphalt at worst.
Sometimes I think about those things. I thought about them recently while we were mixing Honeymoons. Doing so was actually the PhoBlograpHusband‘s idea, since we recently acquired our first-ever bottle of Applejack. We got Laird’s, natch, because JERZEEEEE! (Like Laird’s, Sean and I are from New Jersey.)
It’s the end of Spring Break week. Which means it’s time to take this Spring Break into Overtime!