Archives for the 'Spirits' Category
The Great American Cocktail
Here’s a little ditty I found in Google Books.
Since Dionysius blithe and young inspired old Hellas air
And beat the muses at their game, “with vine leaves in his hair;”
Since Wotan quaffed oblivion to Nieblungen gold,
And Thor beside the icy fjord drank thunder-bolts of old;
Since Omar in the Persian bowl forgot the fires of hell
And wondered what the vintners buy so rare as that they sell —
What potion have the gods bestowed to lift the thoughts afar
Like that seductive cocktail they sell across the bar?
Perhaps it’s made of whiskey and perhaps it ’s made of gin;
Perhaps there’s orange bitters and a lemon peel within;
Perhaps it’s called Martini and perhaps it’s called, again,
The name that spread Manhattan’s fame among the sons of men;
Perhaps you like it garnished with what thinking men avoid —
The little blushing cherry that is made of celluloid;
But be these matters as they may, a cher confrère you are
If you admire the cocktail they pass across the bar.
page 480
Beverages, Past and Present: An Historical Sketch of Their Production
by Edward Randolph Emerson. Published 1908
The Trinidad Spritzer
I arrived at Vietopia twenty minutes early. Now, arriving early is normal for me, it gives me time to case the place. I sat down in the bar to wait for my group to arrive and for me to get ready for a relaxing evening out.
Vietopia Vietnamese Cuisine
5176 Buffalo Speedway
Houston TX 77005
(713) 664-7303
“What would you like to make for me?” I ask Victor, the barman, a stylish young man who looks like he might be tending bar at night and attending college during the day.
“Oh, anything you like. I know them all,” is Victor’s confident reply.
“Negroni, up,” I say, not wanting to task his skills or threaten his confidence.
“Sure, What’s in it?”
He and I talk a little and it seems that Victor, the barman, had set my expectations a bit high. It also seems that Victor, the barman, has no Campari.
“You have a nice bottle of Woodford Reserve, so how about a Manhattan, up?” I ask.
“Sure, no problem.”
Turns out that Victor can make a nice Manhattan. So I sit and sip as my friends arrive, one by one, each also asking Victor for a drink that he might be able to make. Some he knows, some he doesn’t. (The request for a sazerac blows him away completely.)
My Manhattan has gone dry. Now, here’s a trick that I learned long ago, although it’s not always one that I abide by. It’s called “One strong. One weak.”
“Victor, I’ll take a Trinidad Spritzer.”
“Sure. What’s that?” is Victor’s well-anticipated reply.
“A Trinidad Spritzer is club soda from your gun, topped with about four or five healthy dashes of Angostura bitters.”
Trinidad Spritzer
5 ounces club soda
1 teaspoon Angostura bitters (4-5 dashes)Pour soda over ice in a rocks glass, top with bitters.
Do not stir. Garnish with a lemon twist.
Serve with a straw or swizzle stick.
“One strong. One weak. That’s my secret for a long night out. I’ll be here another three hours and I’ll want to drive home when I’m done.”
Dining Out Club at Gravitas
| June 23, 2008 | ||
Love eating out? Looking for new places to try and new people to share the experience?
I’m the organizer for Dining Out Club/Houston! We’re a growing bunch of dedicated foodies, all wanting to find exciting places to meet and eat. Once or more each month we go to different restaurants somewhere in (or near) Houston. I’m anxious for you to join in the fun!
- There are no club fees!
- Each attendee pays their own food bill.
- This meeting starts at 7pm and lasts about two hours.
- Some people stay around after the meal to enjoy the venue and the company.
|
Interested? Sign up and RSVP for our next meeting. Come every meeting or come when you can!
FYI: We use www.meetup.com as our RSVP/Membership tracking tool. It’s free for you! |
This Meeting
About Gravitas
Entrees are from $19-$25/person.
Founded by renowned Chefs, Scott Tycer and Jason Gould, Gravitas offers a new and exciting culinary experience consisting of American Bistro Style cuisine.
Gravitas’ decor is a combination of both modern and classic elements as a result of the restoration of one of Houstons’ finest historic locations.
The art in Gravitas is especially chosen and represented by Hiram Butler of Hiram Butler Gallery. Local artists, James Surls and Richard Tuttle have also contributed to Gravitas’ unique atmosphere.
Gravitas Restaurant
807 Taft Street
Houston TX 77019
(713) 522-0995
www.gravitasrestaurant.com
The Black Manhattan
A quick search of cocktail recipes will find a class of drinks called “the Black Manhattan.” Many substitute Irish Whiskey for Bourbon (or Rye). Others substitute an amaro for the sweet vermouth.
Basically, these all drinks are extensions of the classic Manhattan recipe (3 parts Rye or Bourbon, 1 part sweet vermouth, bitters), shaded towards the bitter side.
Here’s my current favorite:
Black Manhattan
a darker, more bitter version of the original3 ounces Russell’s Rye
3/4 ounce Cynar
dash Fee Brother’s Orange Bittersstir briskly, serve up with a cherry
The original Manhattan can seem too sweet to some. Not this one.
