so i guess this would be necrowaveable
Great drink, but I wish you’d also given credit to its creator, Ada Coleman, the first female head bartender at The Savoy. And on another nerdy historical note, I think this drink may be one of, if not the first printed recipe to use Fernet as a modifier.
I have a few Glencairn glasses in my cabinet but I drink mostly straight whisk(e)y.
That is a fantastic visual.
Some People I tells you! Who cares what glass it comes in! Just drink that delicious nectar and enjoy yourself.
When I bartended I had numerous men tell me ‘no fruit’ when it came to adding a lime/lemon wedge to their rum and coke, or rye and ginger. Apparently it is prissy and girly.
My babe is a 6'1" inch bearded man and he was enjoying a watermelon based Brandy Crux recently in one of those Marie Antoinette boobs.
Coupe and double rocks glasses can also be used for single servings of dessert, soup and appetizers when you’re not using them for alcohol. I know some people have a real issue investing in items that aren’t multi-use so I thought I’d mention it.
Love my coupe glass. I use it like 98% of the time for my manhattans and martinis and rarely break out the martini glass.
One of the things I find most endearing about my 6'3", 300+lb, epicly bearded lug of a significant other is that he loves the ‘girliest,’ sweetest (and, in my opinion, disgusting) liquor concoctions ever and will drink them with no qualms or hesitation. I guess no one particularly wants to question the real-life…
I prefer a coffee cup with Southern Comfort 100 and a coke on the side...At home of course....
I made several seemingly unsuccessful attempts to post a meme and after I gave up it occurred to me that in a half hour, it will be posted several times. I apologize in advance.
Or be like me and drink everything out of your extensive souvenir coffee mug collection.
Now take some of your rough puff, spread Nutella on half of it, and fold the other half to cover the Nutella, then cook it in your waffle iron/maker.
I bet ‘rough puff’ would be good for pastelitos.
I make puff pastry wrapped salmon for my wife and I have always wanted to try my own pastry, this seems like a great starter for that. Thanks for the post Claire!
I’m starting to get to the point where I think craft cocktails have jumped the shark for me. I don’t mind paying for a good cocktail but I was recently at a bar in SF where no cocktail was under $15 and even where I live (Reno) the prices are cruising past that $10 mark. Nothing really beats a well made cocktail but…
I drank a lifetime’s supply of St. Germain around 2007 and will never touch it again. “Bartender’s ketchup” is a beautiful turn of phrase for what it’s become.
Most Mexican recipes do not soak beans, and there are A LOT of Mexcan bean recipes.