Infuse Your Booze! Don't let the gift-giving season catch you unawares; whip up a big batch of homemade liqueur this week and all you'll have to do is wait. Some of my tried-and-true favorites under the fold. [more inside]
Three bartenders in a backyard teach you how to make three classic summer drinks on a budget: the daiquiri, the gin & tonic, and the mint julep. Not simple enough? How about the only summer cocktail recipe you will ever need?
Dean Martin used to make a joke in his stage shows: "I don't drink anymore. I freeze it and eat it like a Popsicle". But how exactly does that work? It's not exactly as simple as whipping up some Koolaid, poring it in a mold and sticking it in the freezer. And though summer is over and autumn is here, that's no reason not to indulge in a Tequila Lime Margarita Pop or a Havana Mojito Popsicle. And if you're feeling really daring, how about some Absinthe Pops?
Lushybakingfilter: why bother with that whole pesky drinking thing when you can try your favorite cocktail in dessert form? Mojitos, margaritas, screwdrivers, martinis, black russians, daiquiris, gin & tonics, piña coladas, mai tais and mint juleps. Mmmm.
Droogle it (and give me a double) Taking a large page from Google suggests, this is dynamic search at it's slurriest. The Liquor cabinet, which locates drink recipes based on your available ingredients, seems a bit buggy, but it's a great idea.
Alcohol powder is a new product on the US market. It is classified as a flavoring, despite being 60 proof, and doesn't require any kind of license or special handling for purchase. You can apparently use it as a flavoring for many different recipes. I'm not sure if it will actually get you tipsy since the page mentions that it is "denatured". (courtesy of the Vice Squad).
The Spirits Of The Times: Whatever's Next? In an unstable marketplace, good old spirits have been undergoing an extraordinary renaissance since 1988, with 2003 the best year yet. And growing. With summer over and thoughts turning to the more warming libations, I wonder what the next big drinking craze will be. My bets are on the wonderful, underrated fruit brandies, distilled directly from fruit juices with nothing else added: kirsch, framboise, mirabelle. Mmmm... The best eaux-de-vie, in my experience, are those from G. E. Massenez and above all (though they're quite expensive and alcoholic) from the Swiss Paul Morand distillery. (Flash req.) An ice-cold Williamine, served in a shot glass surrounded by an old-fashioned tumbler full of shaved ice: oh what bliss on an autumn night, after a late dinner with old friends!
The Cocktail Season Is Upon Us! Get That Cocktail Season Off Of Me! For I regret, Mesdames, Messieurs, that 2003's best little cocktail website is in French. Sacré Bleu! [More inside.]