Wednesday, September 17, 2014

The Backlog of Stored Up Concoctions

When we visited Venice, we took the Vaporetto out to Murano, where they make the fine glass, hand-blown and delicate. Not unlike what you see in this photo. The boat takes you right up to the dock where the factories front the water. I'm not a great fan of finicky decorated glass, which tends to detract from whatever you're drinking. Most Murano glass is meant just to be looked at and appreciated, not to be used, even on "special occasions." Cocktails have a certain crystal purity of aspect, which it is not good to complicate with fine glass. A simple classic cocktail glass is really best.  

It's been a while since I've recorded new cocktail recipes, so there are quite a few--five more to be exact. Cocktails aren't that popular. Confirmed drinkers generally settle on one kind of goods--say, Johnny Walker Black Scotch--and have that on a usual basis. People who like wine, or beer, also tend not to be cocktail drinkers. I'm getting close to fashioning all my accumulated recipes into a book. There are plenty of cocktail mixing books, but most of them are just color novelty editions, which reiterate the usual formulae, and many of the rest are so-called "exotic" mix compendiums which evoke tropical settings. 

All these are traditionally shaken and served up in frosted cocktail glasses. The first four use "white goods" while the last is made from Jack Daniels. The thing about "themed" drinks is that you quickly exhaust the possible "occasions" for a drink. It's possible to prefer a vodka martini forever, which some very sophisticated people do. But it seems a little grey to me. A great vodka martini is the perfect accompaniment to a plate of freshly shucked oysters. But we like other snacks, like salted cashews, or a freshly peeled avocado with lemon juice and salt & pepper. Once upon a time, there was something called the "free lunch" at taverns, which were snacks placed on the bar to encourage the patrons to order drinks. The practice gradually went out of fashion. Once in a great while, you'll see free barbecue potato chips set out, but it's rare.       

3 parts white rum
1 part dry vermouth
1 part triple sec
1/2 part marashino
1 part fresh sweet lime

4 parts gin
2 psrts midori
2 parts st. germaine
1 part lemon

3 parts gin
1 part triple sec
1 part limoncello
1 part genepi des alpes
1 part lime juice

3 parts white rum
1 part Galliano
1 part banana liqueur
1/2 part key lime cream liqueur
2 parts fresh lime juice

3 Parts sour mash whiskey
1 part maraschino liqueur
1 part peach liqueur
1/2 part st. germaine liqueur
1 part sweet lime juice

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