In "Two Guys and a Drink", Dave and John focus on a single drink
and experiment with multiple recipes and ingredients as they search for
their own "perfect" recipe. Of course, the "perfect" recipe is purely
subjective; as with life, the cocktail is a journey, not a destination,
and you should find your own. For this post, they are taking on a pre-Prohibition classic: The Corpse Reviver #2.
A LITTLE HISTORY
"Four of these taken in swift succession will unrevive the corpse again." So wrote Harry Craddock in his seminal The Savoy Cocktail Book.
Craddock's written contribution to the cocktail arts is filled with a
multitude of similarly witty quips, but this particular one is at least
partly responsible for #2's revived popularity. How can you read that
and not want a taste? To be fair, four of most cocktails will likely
send you to bed (or worse), but it was thoughtful of Craddock to issue
the warning because this tasty concoction is one that will leave you
asking for more.
Documenting three friends’ explorations in the land of libations, from the re-discovery of pre-prohibition classics to experimentation in modern mixology techniques and hand-crafted ingredients.
Friday, June 26, 2015
Friday, April 3, 2015
One for the Road... The Boulevardier
In "One for the Road", one of the guys takes a quick
run at a topic for your reading pleasure. Themes will vary, from classic
drinks to hand-crafted ingredients and creations of their own, or
whatever suits them at the moment. This go around, John presents the Boulevardier.
Background
Sometimes at the end of a long day you just want a drink to help take the edge off, one that doesn't require too much fuss or thought. It's easy to turn to a glass of wine, a bottle of beer, or perhaps two fingers of your favorite scotch in such a time. But maybe, just maybe, you can rouse enough effort to pull together a cocktail.
The Boulevardier is such a drink to add to your repertoire. The basic recipe is a snap, the ingredients are standards of any well stocked home bar, and the end result is supremely satisfying.
Background
Sometimes at the end of a long day you just want a drink to help take the edge off, one that doesn't require too much fuss or thought. It's easy to turn to a glass of wine, a bottle of beer, or perhaps two fingers of your favorite scotch in such a time. But maybe, just maybe, you can rouse enough effort to pull together a cocktail.
The Boulevardier is such a drink to add to your repertoire. The basic recipe is a snap, the ingredients are standards of any well stocked home bar, and the end result is supremely satisfying.
Monday, March 9, 2015
One for the Road... The White Russian
In "One for the Road", one of the guys takes a quick run at a topic for your reading pleasure. Themes will vary, from classic drinks to hand-crafted ingredients and creations of their own, or whatever suits them at the moment. This go around, David channels the Dude--a bit belatedly, of course--and serves up a White Russian.
Background
On March 6, 1998, the world first got introduced to The Big Lebowski, and the immortal Dude (or His Dudeness, or El Duderino, if you're not into the whole 'brevity' thing). Lo these many years later, I sit here typing this blog on a laptop with a parody of a Shepard Fairey print stuck to the front of it--a silhouette of the Dude where Andre the Giant's face used to be, with the word "ABIDE" beneath it.
I love that sticker. It really ties the computer together.
Background
On March 6, 1998, the world first got introduced to The Big Lebowski, and the immortal Dude (or His Dudeness, or El Duderino, if you're not into the whole 'brevity' thing). Lo these many years later, I sit here typing this blog on a laptop with a parody of a Shepard Fairey print stuck to the front of it--a silhouette of the Dude where Andre the Giant's face used to be, with the word "ABIDE" beneath it.
I love that sticker. It really ties the computer together.
Monday, January 12, 2015
One for the Road... The Cinzano Sparkling Cocktail
In "One for the Road", one of the guys takes a quick
run at a topic for your reading pleasure. Themes will vary, from classic
drinks to hand-crafted ingredients and creations of their own, or
whatever suits them at the moment. This go around, John presents the Cinzano Sparkling Cocktail
Background
First off, happy 2015! We had a few bottles of Brut laying around after our New Year's celebration (apparently the only thing not emptied out that night), so it seemed like the perfect opportunity to experiment with a variation of the Champagne or sparkling cocktail.
The Cinzano Sparkling Cocktail comes to us from the Savoy Cocktail Book. Mr. Henry Craddock first published this gorgeously designed book in 1925, and I think it is fair to describe it as a bridge between the pre- and post-Prohibition cocktail eras. Mr. Craddock fled the US in 1925 for wetter environs in London, where he became the head barman of the American Bar at the Savoy Hotel. Pre-Prohibition cocktail culture found a welcoming home away from home at the American Bar, and Mr. Craddock's collection of more than 700 recipes immortalized the drinks he offered up to his thirsty patrons.
Background
First off, happy 2015! We had a few bottles of Brut laying around after our New Year's celebration (apparently the only thing not emptied out that night), so it seemed like the perfect opportunity to experiment with a variation of the Champagne or sparkling cocktail.
The Cinzano Sparkling Cocktail comes to us from the Savoy Cocktail Book. Mr. Henry Craddock first published this gorgeously designed book in 1925, and I think it is fair to describe it as a bridge between the pre- and post-Prohibition cocktail eras. Mr. Craddock fled the US in 1925 for wetter environs in London, where he became the head barman of the American Bar at the Savoy Hotel. Pre-Prohibition cocktail culture found a welcoming home away from home at the American Bar, and Mr. Craddock's collection of more than 700 recipes immortalized the drinks he offered up to his thirsty patrons.
Friday, December 5, 2014
One for the Road... Fish House Punch
In "One for the Road", one of the guys takes a quick
run at a topic for your reading pleasure. Themes will vary, from classic
drinks to hand-crafted ingredients and creations of their own, or
whatever suits them at the moment. This go around, John presents the Fish House Punch.
First off, hot damn it is good to be back. Happy Repeal Day, everyone!
Background
As we approach the holiday season, my love of cocktails is met with the cold hard reality that when I'm at or hosting a party, I can't always spend the whole evening tending bar. There's that whole socializing thing to consider, too. So how do you balance your need to create well crafted and tasty beverages for your friends with the desire (social obligation?) to actually converse with them? Enter the punch.
I was faced with this very dilemma at Thanksgiving this year, and elected to go with the Fish House Punch. The recipe dates back to 1732, to the Schuylkill Fishing Company of Pennsylvania. 1732! George Washington is said to have had a cup or two of this in his day. So this isn't just a punch recipe, it is a time machine!
First off, hot damn it is good to be back. Happy Repeal Day, everyone!
Background
As we approach the holiday season, my love of cocktails is met with the cold hard reality that when I'm at or hosting a party, I can't always spend the whole evening tending bar. There's that whole socializing thing to consider, too. So how do you balance your need to create well crafted and tasty beverages for your friends with the desire (social obligation?) to actually converse with them? Enter the punch.
I was faced with this very dilemma at Thanksgiving this year, and elected to go with the Fish House Punch. The recipe dates back to 1732, to the Schuylkill Fishing Company of Pennsylvania. 1732! George Washington is said to have had a cup or two of this in his day. So this isn't just a punch recipe, it is a time machine!
One For the Road... the Rickey
In "One for the Road", one of the guys takes a quick
run at a topic for your reading pleasure. Themes will vary, from classic
drinks to hand-crafted ingredients and creations of their own, or
whatever suits them at the moment. This go around, David presents the Rickey.
Hi all... after a long, unavoidable time away due to circumstances beyond our control, we're back--just in time for Repeal Day, of course! It seemed like an apt time to stage a comeback--that noble holiday (holiday in our houses, anyway) celebrating the repeal of Prohibition (cheers and boos, in turn) and a return to order and good in the universe.
Hi all... after a long, unavoidable time away due to circumstances beyond our control, we're back--just in time for Repeal Day, of course! It seemed like an apt time to stage a comeback--that noble holiday (holiday in our houses, anyway) celebrating the repeal of Prohibition (cheers and boos, in turn) and a return to order and good in the universe.
And thus, without further ado... consider the Rickey.
Saturday, May 3, 2014
One for the Road... the Kampot Fizz
In "One for the Road", one of the guys takes a quick run at a topic for your reading pleasure. Themes will vary, from classic drinks to hand-crafted ingredients and creations of their own, or whatever suits them at the moment. This go around, John presents the Kampot Fizz.
Background
After more than a year in Cambodia, I decided it was time to come up with a drink that payed homage to my home away from home. Cambodia has a range of exports, ranging from the mundane to the... less savory. One of the country's signature exports, though, is Kampot pepper. It comes in a variety of forms, from the young, green pepper and the robust and spicy black peppers, to the rare and much sought after white and red peppercorns. Regardless of the variety, though, it is delicious and well suited to a wide range of uses. Including, apparently, libations.
Background
After more than a year in Cambodia, I decided it was time to come up with a drink that payed homage to my home away from home. Cambodia has a range of exports, ranging from the mundane to the... less savory. One of the country's signature exports, though, is Kampot pepper. It comes in a variety of forms, from the young, green pepper and the robust and spicy black peppers, to the rare and much sought after white and red peppercorns. Regardless of the variety, though, it is delicious and well suited to a wide range of uses. Including, apparently, libations.
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