Archive for the ‘DRINK RECIPES’ Category
So if you’re anything like me, you see the holidays as not only an excuse to wear ties and vests that would be viewed as fashion travesties any other time of year, but to re-establish your certification as a functioning alcoholic. The holidays present us with many opportunities for not just social drinking but social drinking of whimsical holiday cocktails that, much like singing Santa ties and white socks, celebrate a finite calendar period of acceptance.
“What the hell is he rambling about?” you’re probably thinking. “He must be drunk right now!”. Well there’s a point here, I promise you. Sure, candy canes are the quintessential Christmas tree decoration alongside those shiny balls that shatter if you so much as look at them funny, but did you know that they’re edible? No, seriously. Even better, you can use them in cocktails like…
The Merry Irishman
2 parts Tullamore Dew (or other full-bodied Irish whiskey)
1 part Kahlua
1/2 part peppermint schnapps
(Bacon) candy cane for garnish
Combined and served in a rocks glass over ice.
Ok, the original recipe calls for a ho-hum standard candy cane but that doesn’t play into my preceding ramblings very well. Whether you choose to try them in a drink, eat them on their own or just hand them on the tree, you can find bacon candy canes at Archie McPhee and Co. They taste like bacon (allegedly) and come 6 to a box for under $5.
Summer has slipped away and soon it will be chilly, chilly, chilly. Here are a couple of Scotch drinks to warm the soul :-).
Aberdeen Angus – makes one drink
4 oz. scotch whisky
1 oz. Drambuie
1 Tbs. honey
2 Tbs. lime juice
Stir the scotch, honey and lime juice into a mug. Warm the Drambuie and light it (be sure the flame is off). Pour the burning Drambuie into the mug and stir rapidly. Enjoy.
It is fall so traditionally apple season – get some cider and try this one.
A New Kind of Cider
2 oz. Drambuie
8 oz. hot cider
Stir the ingredients in a mug with a cinnamon stick.
So you, my faithful reader, will have to forgive me my technological ineptitude. The long-winded (and I’ll admit somewhat aimless) bacon and scotch musing I spewed to the electronic universe was prematurely posted. Not that I really mind too much but I need to quickly come to the point.
Basically, too much of anything will do you in. However, there is one item that it completely worth it and that’s bourbon. I’m going to focus my posts on American Whiskey, pretty much of the rye and bourbon varieties, and occasionally bacon. I may venture into other random areas, be warned. However, as a tribute to my declaration, I leave you with this link –
I know what you’re thinking and yes….it is possible. Bacon Bourbon lives and this site gives a quick primer in the delicacies of baconfying your own handle of sweet sweet bourbon. You may never have to eat again. Enjoy.
Now that Baconscotch.com is a reality, it’s high time I get around to establishing a baseline post which will ground my musings in some relatable form. But how to best contribute to the justification that bacon and scotch are worthy additions to our hectic lives? Problem is, they say you should do what you love. And I don’t really love bacon or scotch. I mean, I like them. But I like clean, healthy arteries. I also enjoy drinking spirits less reminiscent of sticking my head in a chimney.
Now don’t get me wrong – I’ve got half a slab of premium, maple-kissed Raeucherspeck in my freezer seducing me everytime I go to grab the Grey Goose (lady friend likes her Greyhounds. A lot). Very tempting stuff this bacon, the way it flirts at me with its bubbling, crackling singsong in the frying pan. The promise of it’s porky goodness whispering through the air. Oh, and the taste of it. My, my.
And I will thoroughly relish the few seconds prior to a first whiskey dram. The silkiness of the pour, no splashing really, just an oh so delayed viscosity akin to pouring several ounces of diluted Pennzoil in one’s tumbler. And my favorite part – you know the one I’m talking about – the moment right before it fills your mouth. When the aromatic peppercorn, vanilla and nutmeg vapors swarm into your nostrils, a knotted lump contorts your throat and the collective upper gastro-intestinal tract braces itself for the impending 101% proof bath. Yeah, that one. Hold on.
Just had me some Black Maple Hill 15 Year Old. So good.
Back to my point. Bacon and whiskey are incredible. But so is the view from from 30,000 feet crammed into Seat 23R. Do you need it every day? Or is it more rewarding to set aside sparse moments to truly enjoy both? And even if you did, who as the time to prepare it? There is the inevitable trade-off between enjoying something too much and a debilitating bout of both cirrosis artereoschelrosis when your 37. Tough one to win.