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.
We are not natural enthusiasts of novelty beverages; indeed, we (the royal we) may be called puritanical by some, but we generally prefer cocktails that were invented long before we were born. Let’s face it, a Martini or a Sazerac just outrank a Redbull and Vodka. I once saw a group of girls tossed out of one of my favorite bars for asking for tequila shots. The bartender leaned over and hoarsely stage-whispered, “This is a grown up bar. We do whiskey, and we do beer. If you want tequila shooters and Redbull, you want the Blarney Stone down the street. Come here when you’ve learned to drink like grown-ups.” And out they went, buzz deflated, to party with teens from the outskirts.
But thanks in part to knowing Shawn Soole of Little Jumbo, also known as Liquid Revolution, we are broadening our horizons somewhat. I mean, the last time I saw the man make a Martini he used liquid nitrogen, and water that he’d distilled himself. This is the bartender who invented the Grilled Cheese Washed Rum and the Grilled Cheese and Tomato Soup Martini, which got so much media coverage that now he refers to it as “that bloody cocktail.” So, he is a horizon-broadener of the first rank, because it’s impossible to resist the tasty if deranged things he mixes up.
In any case, our good friend Bart Calendar, he who lives a lifestyle which literally embodies the word “aspirational,” has introduced us to a cocktail so crazy, yet so dazzlingly tasty-sounding, that we simply must try this at home. It is called the Rum Steak, it has rum and steak in it, and it comes from Papa Doble in Montpellier, France.
NSFVegans!
The Rum Steak from Papa Doble
Ingredients:
Stir all the ingredients with ice in the mixing glass and strain into a chilled old fashioned. Garnish with a baked slice of beef marinated in homemade acacia honey infusion.
Now, here’s the backstory, ie how to make the spiced maple syrup and acacia honey infusion…
Vanilla and Spice Maple Syrup:
To prepare 17oz: in a saucepan with maple syrup 17 oz, cajun spice 3 bar spoons and separated (ie seeded) vanilla 2 pods. Leave to simmer and fine strain.
Acacia Honey Infusion Beef Slices:
Mix acacia honey 3,5 oz and angostura bitter 5 dashes. Spread homemade acacia honey infusion over a slice of fresh beef. Bake it in the oven for 4 hours at temperature of 60°C.
Yes, it does sound like hella work, but it also sounds absolutely amazing. I’m going to ask Bart for a debrief after he has one (or quite possibly more) of these on his next visit to Papa Doble. By the way, it retails for $17.
Whistleblower Cocktail created by Jay Jones, photographed by Cathy Browne
Cheers! We’ve a spotty track records when it comes to regular weekly features, but who can’t get behind this: A cocktail for Friday! This is the Whistleblower Cocktail, which was created to celebrate the 40th birthday of My Future Boyfriend, Julian Assange. It was created by Jay Jones at Market by Jean-Georges at the Shangri La hotel in Vangroover, and it is every bit as tasty as the man himself. Which man? Well, that would be telling.
Judge for yourself.
Jay Jones
Julian Assange
In related news, when did I start fancying facial hair? News to me.
And here’s the recipe for the cocktail. For the recipes for the two men I’ve shamelessly objectified above, I refer you to their respective parents.
1.5 oz Imperia (Russian Premium Vodka, made from Winter Wheat)
.25 oz Giffard Banane du Bresil (French liqueur, made by maceration of Brazilian bananas)
.5 oz Renegade Rum Company, Limited Edition Panama Rum 1995
-distilled in Panama (in honour of Julian’s escape to Ecuadorian sanctuary, if only in the embassy; there wasn’t any Ecuadorian rum at the bar)
-aged 13 years in Bourbon casks
-enhanced in Chateau Margaux casks
-bottled at Bruichladdich Distillery, Islay, Scotland in 2008
-limited release of 1080 bottles
-46% ABV4 dashes Fee Brothers Gin-Barrel Aged Orange Bitters
-classic orange bitters aged in cask which had formerly aged Old Tom Gin (well, who wouldn’t be bitter after all he’s gone through, eh?)1 Fresh Lime Peel Zest
-stir, strain, add the zest – serve it all in a beautiful coupe.
This is a lovely, citrusy cocktail that is smoothed out by the rum in approximately the way your favorite diva is mellowed by sitting next to a stoner and absorbing herbs by osmosis.
Coupe glasses are my new favorite thing. They may not be the greatest for Champagne, but they are lovely for cocktails that are not Martinis, and there are some beautiful shapes in amazing crystal available now. Here’s a selection.
My favorite is this Orrefors Crystal Divine Coupe
This Schott Zwiesel Tritan Crystal Champagne Saucer
I’m quite fond of the Chef & Sommelier Cabernet Coupe
Oh, Karl. Karl, Karl, Karl, what will we ever do with you? This is the Orrefors By Karl Lagerfeld Coupe
In any case, enjoy your Whistleblower cocktail. Now go out and leak something. Paris Hilton, put your underwear back on: we were not talking to you!
The Manolo’s good friends at the Bacardi Daiquiri have asked the Manolo to say the following question: What food should be paired with the Bacardi Daiquiri?
The question to which the Manolo responds, is this the trick question? Because as far as the Manolo knows, almost everything, from the humble hotdog to the exalted filet mignon, can benefit from the subtle and refreshing taste of Bacardi Daiquiri.
But, if the Manolo had to make the recommendation for the exact perfect daiquiri-accompanied meal, it would have to be something freshly grilled that could be eaten out-of-doors, on the patio next to the pool, as the twilight of the warm summer’s evening slowly fades to dark.
Perhaps grilled wild salmon, accented with the little bit of dill and the squirt of lemon, placed lovingly on the plate next to the green salad.
Simple, elegant, delicious, and when paired with the Bacardai Daiquiri and the good friends, the perfect late summer dinner.
P.S. This summer, rediscover the daiquiri. Bacardi Hand Shaken Daiquiri is the perfect addition to any summer get-together — fun, delicious, and ready to pour. Bacardi Hand Shaken Daiquiri is made with Bacardi Superior Rum, tangy lime and sugar. It is a perfectly balanced cocktail that is not too sour and not too sweet.
P.P.S. Disclosure: This is a sponsored post and compensation was provided by Bacardi via Glam Media
P.P.P.S. The opinions expressed herein are those of the Manolo and are not indicative of the opinions or positions of Bacardi
P.P.P.P.S. Please drink responsibly.
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