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Manolo's Food Blog » Bourbon http://manolofood.com Manolo Loves the Food! Thu, 20 Feb 2014 11:01:52 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.14 Best of the Holiday Spirits to You! http://manolofood.com/best-of-the-holiday-spirits-to-you/ http://manolofood.com/best-of-the-holiday-spirits-to-you/#comments Sat, 07 Dec 2013 07:37:06 +0000 http://manolofood.com/?p=2535 GPOY, as the kids say

GPOY, as the kids say

This really is a gift: the funniest thing I’ve seen in ages. I should start a Tumblr dedicated to this rarefied art form: the inspirational fitness quote, overlaid on a photograph of someone determinedly working their way through a bender.

Originally stolen from TheChive.

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Friday Cocktail: The Magic Bulleit http://manolofood.com/friday-cocktail-the-magic-bulleit/ http://manolofood.com/friday-cocktail-the-magic-bulleit/#comments Sat, 21 Jul 2012 03:29:55 +0000 http://manolofood.com/?p=2196 Magic Bulleit

Magic Bulleit

We’re big Bulleit fans around here, having met the patriarch of the clan at a bourbon dinner a couple of years ago at Clive’s. He’s a true Kentucky raconteur: if I recall aright he said that in Kentucky it is generally considered polite to ask if people are related, but not considered polite to ask just exactly how closely…you get the idea.

Not to mention, it’s an excellent sippin’ likker. Not too rich for seconds, not too light for a single, and not too sweet for your liver or palate, it is excellent by itself as well as mixed. But since we’re all about the ginger lately, we’re going to show you how to make an infused ginger bourbon cocktail today, the Magic Bulleit, which we stole from Whiskybros.com.

First of all, infuse your bourbon. Well, duh; you have to do this several days beforehand. They recommend three days, but I’d give it up to a week, myself. They recommend an inch of peeled, sliced ginger per 8 ounces of bourbon, meaning about three inches for a regular bottle. Slice it no thicker than a quarter inch, please, but don’t dice it. We’re not making stir-fry here. Just pop the ginger in the bottle (if you have to pour some out to get the ginger in, I’m trusting you’ll know what to do with it, yes?) put the top back on, stick it in the fridge, and wait. I, personally, think sticking it in the fridge is counter-productive, but then I don’t want to poison any of you, so use your own judgement.

Now what? Pour out the booze and put it in a different bottle. Or get all the ginger out of that bottle somehow, if you’re contrarian. The idea is, you have to separate them after their time together is up; it’s like summer romance. Toxic if it goes on too long.

Then you have what it takes to make a whole party’s worth of cockails: to make each, build the following in a glass over ice.

  • 1 Jigger (45ml) Bulleit Bourbon
  • 1 Tbsp (15ml) Bulleit Ginger Infusion (below)
  • 1.5 Tsp (7.5ml) Brown simple Syrup
  • Dash Stirrings Blood Orange Bitters
  • Orange Zest
  • Garnish with an orange flag

an orange flag being a nice-sized rectangular or diamond-shaped piece of zest (no white pith! this takes practice and a good cutter).

Cheers!

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Duck and Uncover: the Holy Hand Grenade cocktail http://manolofood.com/duck-and-uncover-the-holy-hand-grenade-cocktail/ http://manolofood.com/duck-and-uncover-the-holy-hand-grenade-cocktail/#comments Tue, 07 Jun 2011 23:35:15 +0000 http://manolofood.com/?p=1651
Victoria BC's got a problem. It's too cute: like being inside a snow globe only there's no snow, only falling cherry blossoms

Victoria BC's got a problem. It's too cute: like being inside a snow globe only there's no snow, only falling cherry blossoms

Victoria, British Columbia: home of the Newly Wed and the Nearly Dead. What comes to mind when you think of Victoria, British Columbia?

If anything…

No, it’s fine. I’m not in a hurry.

Rogers' Chocolates

Rogers' Chocolates in Victoria. No they do NOT have wasabi cream, you postmodernist asshole!

Well, the fact is you’re probably right: Victoria is as quiet as a city can be and still be a city, and quite a delightful exception to the usual urban bustlitude it is, too. The fiercest competition in town is rhododendron-and-herbaceous-border-based, and all the pedestrian crossing lights are extra-long, to accommodate the mobility-impaired and the just plain meandering, which often enough includes your faithful foodie and drinkie blogger right here.

And it did, just a couple of days ago. Accommodate me, that is, and that to a positively decadent degree; my suite at the Parkside had not one but two fireplaces, two big screen tv’s, and two bathrooms. For one person. I felt like inviting people over for a pee or something, not to mention enjoying the view from the bathtub, although that invitation might be limited to Viggo Mortensen and Julian Assange and while it might be a tight fit I’m more than willing to try it. It had to be said.

But where was I?

Parkside Victoria sweet suite!

Parkside Victoria sweet suite!

Parkside Victoria sweet suite view!

Parkside Victoria sweet suite has a suite view!

Now, I don’t know about you. I only know about me. And why? Because you hardly EVER use the comment box, not that I’ve taken it to heart. Oh, no. Not that the comments box and I stare at one another in the darkness, asking where we went wrong, where the silence comes from, is it me, is it you, is it the XML-PRC?

Not at all. But where was I?

Victoria. Oh yes, I was in Victoria. Well, let me tell you something about Victoria you don’t know (I won’t tell you everything you don’t know, because we’d be here for the next 45 minutes, easy, and I bet it’s feeling like that already). I’m going to tell you that when it comes to foodie culture, this pleasantly placid BC burg has your city beat.

NYC, Montreal, Chicago, pack your knives and go…

4 eg:

I went to a foodie/drinkie dinner in honour of Tom Bulleit of Bulleit’s Bourbon in Victoria and as everyone gathered around the table (some two dozen, unless I’ve forgotten how to count past ten without taking my socks off and that’s always a possibility, particularly at a bourbon dinner) it rapidly became evident I was the least foodie person present. One fellow pulled out five or six baggies full of white powder – Hoo boy, it’s party time, you’re thinking, and you’re not exactly wrong, but while the baggies were a cause of great excitement among the assembled partiers, they were filled with an unexpected substance: sea salt. It was sea salt he’d collected from different harbours all up and down Vancouver Island, as many shades of white as the Innu have words for snow. And my friend Janice pulled out her latest batch of House Made bitters (she makes everything from chai bitters to rhubarb bitters to celery bitters for your morning Bloody Mary), and so it went from the fellow who collects knives over 100 years old to the fellow who distills dandelion brandy until it got to me and I said, “I don’t actually make anything, but I consume exceptionally well” and that seemed to be enough. Hey, what’s a symphony without an audience, eh?

That dinner, which I should have written up at the time but will get to sooner or later, took place, like many of the best occasions, at Clive’s Classic Lounge in the Chateau Victoria, within stumbling distance of the Inner Harbour. I adore this place, but it’s not just me who loves Clive’s: Tales of the Cocktail, the internationally recognized cocktail snobbery and standards organization has just named Clive’s one of the four best hotel bars in the world, along with the Artesian and the Savoy in London and Clyde Common in Portland, Oregon.

And it was at Clive’s that I found myself the other night, for any night that I am in Victoria it’s a better than fair bet I’ll be at Clive’s. And what did I do there? I stole the menu, of course.

These menus, they’re like gold. Bartenders in Vancouver bid for them in cocktails. I got the last one up to three Negronis, and that from a bartender who hates to mix anything more complicated than scotch on the rocks. They do, of course, have “PLEASE FEEL FREE TO TAKE THIS MENU” on the back, but I like to pretend there’s evildoing in it: a splash of nefariousness makes the drinks taste better. Okay, Vancouver, what am I bid for this latest menu, which contains a spread of tiki drinks, both classic and “antiki”? Use your words, Vangroover: put them in the comments box!

Now, there are few things I love as much as a good tiki drink, and few things are as abused in this cruel world as the palate of the tiki drink fancier ( #firstworldproblems ). I remember a holiday in Oahu where I drank at a different bar every night just to see what they hell they’d put in their Mai Tai: anything from gin and pineapple juice to a flower that smelled like rotting liver and a grass leaf from the waitress’s skirt (that just can’t be sanitary, can it?). If you’re ever stuck in Oahu, play the Mai Tai lottery and you’ll never be bored (although you may be queasy).

But back to good tiki drinks, and one specifically, from the Antiki side of the menu at Clive’s: the Holy Hand Grenade.

Now, I defy anyone with an ounce of Nerd Pride to flip past a drink named after a Monty Python bit without ordering it, although the Dead Parrot might be a challenge, not to mention Spam. Naturally, a table full of bloggers fresh from the Social Media Conference had to sample such a geeky delight, and here it is: a world exclusive as far as I know, and believe me, I know better than to actually ask, because then someone might tell me it wasn’t, and if Almighty Google doesn’t tell me so then LALALA I CAN’T HEAR YOU, so here it is, a world exclusive: the original Holy Hand Grenade by Nate Caudle of Clive’s Classic Lounge in Victoria. And yes, it’s in metric: nerds LOVE the metric system, duh!

The Holy Hand Grenade

The Holy Hand Grenade

The Holy Hand Grenade
Nate Caudle
Clive’s Classic

 

50ml Bulleit Bourbon

1oz Green Chartreuse (OUNCE? what is this, Nate? Are you going bilingual on me or something?)

20 ml Appelkorn

20ml Chestnut Syrup

20ml Lime Juice

 

Shake and strain over crushed ice. Garnish with a cross made of palm leaf.

This is absolutely effective against vicious bunnies that are terrorizing the countryside, whether escaped from a Monty Python skit or from Hef’s mansion. After a couple of these, that bunny will be thumping you on the back and telling you what a fine, fine person you are and how did he not notice it in all these years?

How tasty is this thing? Well, as with all good cocktails that aren’t pousse cafes, it gives the impression of being one perfect thing, rather than an assemblage of ingredients. You’d be hard-pressed to identify any of the ingredients here, actually, and it comes across light enough that you could be excused for thinking it wasn’t a bourbon drink at all. Given the varied sweetnesses of which it is concocted, it’s surprisingly light and refreshing, with a mellowed citrus taste and a complex, warm and earthy aroma and aftertaste which is unusual in a drink this summery. It’s perfect for sitting on a patio or lanai, enjoying the scenery or maybe a paperback of something amusing by nerd god Terry Pratchett.

In fact, I have a strong feeling this would have turned Frank from Donnie Darko into Harvey of, uh, Harvey, in no time at all.

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