Toothpick Swords

Surprisingly sharp...sometimes.

DEFEND NEW ORLEANS: Cocktail bar Cure turns three

defendneworleans:

Three years ago, the Uptown cocktail bar Cure opened to the public. “It’s been a wild ride,” said owner Neal Bodenheimer. “We’ve been able to explore what we think is cool and interesting, and other people have wanted to come along for the ride.”

On Sunday, February 26, the Freret Street…

(Source: nola.com, via npr)

Police hold man on suspicion of stealing five tons of ice from a glacier to sell as designer ice cubes for cocktails

Police in Chile have arrested a man on suspicion of stealing five tonnes of ice from the Jorge Montt glacier in the Patagonia region to sell as designer ice cubes in bars and restaurants.

Local media reported that last Friday police intercepted a refrigerated truck with an estimated £3,900 worth of illicit ice allegedly bound for whiskies, rums and cocktails in the capital Santiago.

What’s that? You want me to drink you? But I’m in the middle of a trial!

What’s that? You want me to drink you? But I’m in the middle of a trial!

(Source: eyeonspringfield)

Much like Pete Rose, it’s time we forgive Punch. Punch has a vibrant history in the cocktail world, and is far from the sickly sweet slop that many of us are used to being served at graduation parties and wedding receptions…punches are a fun way to share in a classic tradition. Let’s get civilized!

—Meat

latimes: The Los Angeles Times Magazine has a recipe for “bathtub gin” (no actual bathtub required): Our recipe was recently compared in a blind test by 84 self-described gin enthusiasts. Compared side by side with Beefeater gin, this doused version was unanimously declared “more natural tasting” and “more of what gin should be.” That’s an illusion, of course, but who cares? In the end, taste is all that counts. Mmm. Cheers. Photo credit: Bartholomew Cooke

latimes:

The Los Angeles Times Magazine has a recipe for “bathtub gin” (no actual bathtub required):

Our recipe was recently compared in a blind test by 84 self-described gin enthusiasts. Compared side by side with Beefeater gin, this doused version was unanimously declared “more natural tasting” and “more of what gin should be.” That’s an illusion, of course, but who cares? In the end, taste is all that counts.

Mmm. Cheers.

Photo credit: Bartholomew Cooke

It is the whisky and brandy that made people suspect him of tipsiness (he started at breakfast); but in fact he nearly always drank them heavily diluted – really no more than a ‘mouthwash’, was how his private secretary described it; and in general it seems clear that he could ‘hold his liquor’, as the saying went. He reckoned it ‘quickened his intellect’.

Even if you’re pouring drinks all night, you’re still a host. I’ve seen too many guests get turned off the second I pull out a muddler. 

“You didn’t have to go through all that for me,” they say. Or, “Thanks for taking the time to mix this.”

Inevitably, every subsequent drink contains an “and.” Bourbon and Branch. Gin and Tonic. 

And if you’re good, expect guests who have only asked for ampersands to see or sip their friends’ drinks and want something mixed for their next cocktail.

It’s a roller coaster all night. You’re in and out of the kitchen. But you volunteered for it.

But to make yourself comfortable, and to ease your guests’ equipment-phobia, on the night you’re having a party, set aside 30 minutes and pre-juice any fruit you plan to use.