This song popped into my head this morning on the way to work. I thought it would be a great Valentine's Day song until I re-read the lyrics and realized that it was about a dude who killed all of his brothers . . .
Happy Valentine's Day, regardless! Spread the love.
Saw this in the NYT earlier this week and fell in love with the idea of a cross between a Negroni and a Manhattan. I plan to make one as soon as I get home and I promise I'll take a picture!!
The Boulevardier
Stir ingredients together in a mixing glass filled with ice, strain into either a stemmed cocktail glass or a rocks glass with ice, to preference. Garnish with a twist of lemon zest.
And, as some bonus Booze You Can Use: head to Lani Kai for the all-star version of their weekly Tiki Monday this coming week from 6pm – midnight. Not only is there a fantastic lineup behind the bar, but they're raising money for charity. Read all about it below, and I'll see you there!
"This Monday Feb. 13th – for one night only – these star-tenders (who all have done a Tiki Monday in the past) will join forces and team up in groups of two to re-create their favorite signature tropical creations all to raise money for The Barman’s Fund – a motley assortment of bartenders in NYC who pledge one shift a month for charitable organizations.
The teams are as follows:
-Adam Kolesar- a.k.a "Tiki Adam" & Joe Desmond, Rhum Rhum Room NYC
-Phil Ward, Mayahuel NYC & Jim Kearns, Bartender & Cocktail Consultant
-James Menite, Forino & Jim Wrigley, Brand Ambassador for Ron Santa Teresa Rums
-Lynnette Marrero, SPEED RACK & Richie Boccato, PKNY
-Julie Reiner, Lani Kai & Clover Club NYC & Brad Farran, The Shanty & Clover Club, NYC"
Numbers, numbers, numbers, presentations, writing, more numbers, more writing. Taking a break to volunteer at this, however. Then back to it. Love this time of year. At least I remembered to wear my glasses today.
Plus a highlight from Thursday: the Momofuku Ssam duck dinner with Katie, Karen, Kim and Jackie – which as absolutely delicious — followed by my maiden visit to Corkbuzz. Will definitely return. Friday night I went to the Black Grouse launch party where I had some of Lynnette's amazing cocktails, then relaxed with Moxie for most of Saturday (with a few long walks and trips to the dog run, of course) after brunch with Jenn, Emilia and Vivian. I also cooked some spicy Asian wings for Sunday and did a few errands, and capped it off with a nightcap at the 8th Street Wine Cellar. On Sunday I threw some split pea soup in the slow cooker, did some writing then had lunch with Doug before heading to Brooklyn with Moxie for a tasty-as-hell Super Bowl with Colin and Jen. I had the wings in tow, and Colin whipped up some mac and cheese and his "beefy blue" potato skins. Perfect with some beer and a rye old fashioned.
A bit of badassery from Booker and Dax. There were also chicharone jacks, FTW.
Meat-heavy weekend. Saxon & Parole, noshing in Flushing (pictured above, the spicy and delectable bobo chicken from Spicy and Tasty), Fatty Cue, Davis' chipotle mole chile, and Bo Ssam. Other weekend highlights: PDT, four little dogs in my apartment, Moxie's first trip to the vet, LUPEC meeting at the Beagle, Davis' dinner party fly-by, quality time with LA visitors @LushAngeles and @Allanvkatz, drinks at Booker and Dax, and meeting new folks. Now pass the kale, please.
PS — getting rid of my cable tonight. Wish me luck.
It's Friday, so it's time for a cocktail. The cocktails I make the most often for myself at home are the Negroni and the Manhattan. They're classics, simple, easy to remember, and guaranteed to take the edge off of even the crappiest of days. The Manhattan pictured above is a gorgeous specimen made from the team behind Booker and Dax — they use high tech techniques for most, if not all of the drinks on the menu. This particular Manhattan was pre-mixed and perfectly diluted (as it would have been if stirred with ice), then sealed in a bottle in which the oxygen was displaced with liquid nitrogen, which chills it. It is then shelf stable indefinitely. Upon ordering, it is opened and served in a glass that has been chilled with liquid nitrogen. Making them at home is much simpler, I assure you.
Manhattan
2 oz rye whiskey or bourbon (your preference)
1 oz sweet vermouth (I use Carpano Antica)
1-2 dashes of bitters (I generally use either Angostura or Bitter Truth Aromatic Bitters from my travel bitters kit)
Stir over ice and strain into a chilled coupe. Garnish with a brandied or otherwise boozy cherry (preferrably homemade).
Stuck in my head this week. Ah, Elvis. Swoon.
I'm writing for CBS New York these days, too, for their Best of New York Food & Drink section! Stay tuned for more food/cocktail posts.
