Posted on 19.01.09 by The Scribe
Hello, hello. Welcome one and all to my blog. Today is Mixology Monday and our theme for the day is Broaden Your Horizons. I encourage you to use a technique ingredient or something you haven’t used before. I already have about twenty entries, and can’t wait for you all to bring in more. If you haven’t posted your entry, you can leave a comment here with your entry. I’ll try and have the roundup posted by Wednesday, so if you don’t get it in tonight you have just a little more time. Feel free to take a look around while you are here.
Enjoy your new horizons,
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Posted on 18.12.08 by The Scribe
Hey all. Just a quick note. Mixology Monday for January will take place on January 19th, not the 29th as the announce post originally claimed. I’m guessing that was a typo, as the 29th is not actually Monday. Given that I wrote the post something like two months ago when I originally learned I was hosting, I have no idea what was going through my head. Anyway, see you all on the 19th.
Gentlemen, start your mixing,
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Posted on 15.12.08 by The Scribe
Hello everyone, and welcome to A Mixed Dram. I’m hosting this month, and I think you will enjoy our topic this month. I know that we tend to do what is familiar to us, and I am no less a victim of this than anyone else, often even more. My first several cocktails were basically sours, and then my next several were little more than old fashioneds. Well, today I issue you a challenge: Try something new!
In just about a month, January 19th, we can all meet here and discuss our explorations. What sort of explorations? I’m glad you asked. Here are just a few thoughts:
- Try a new base spirit. Never mixed with Tequila? Give it a try. If you’ve never made a beer cocktail or a wine cocktail, why not give it a shot? What about something really exotic? How about aquardiente from the Caribbean or arrack from the Middle East? (Okay, so that’s basically rum and anisette, but you get the drift.)
- Use a technique you’ve never used before. Ever been itching to give molecular mixology a shot? Now’s your chance. Ever been eager to infuse vodka or spice rum, or toss fruit and spices in something else? Here’s your excuse. Been reading about those really cool and wacky purees infused with spices and herbs and other flavourings, or some other cool culinary technique? I challenge you to bring it here next month.
- Now some of you are saying “I already do all of that.” (Mssrs. Boudreau, Morgenthaller, and others, I’m looking squarely at you.) Well, guess what? If you you are creative enough to use every conceivable base spirit, and creative enough to use every commonly used technique, then you are creative enough to come up with something.
So, I will see you as the month goes on. I am giving you a full month to prepare in case you need time to prep infusions or something. There will be a follow-up post as we get closer to the day to remind people and to serve as a place to put your posts. As a side note to my more regular readers, this month, Mixology Monday will be taking the place of the January Dramproject, but it will be back in February.
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Posted on 05.12.08 by The Scribe
I know, I know. It’s rough. Hopefully I’ll be back to a full posting soon. (Crosses fingers.)
This is from Darcy at the Art of Drink.
- Manhattan Cocktail
- Kopi Luwak (Weasle Coffee)
- French / Swiss Absinthe
- Rootbeer I’ve even had the real thing…
- Gin Martini
- Sauternes A ’48, no less.
- Whole Milk
- Tequila (100% Agave)
- XO Cognac
- Spring Water (directly from the spring) With bells on. And Glacier milk, which is far better.
- Gin & Tonic
- Westvleteren 12 (Yellow Cap) Trappist Ale
- Chateau d’Yquem I enjoyed a ’52, and still in fine fettle.
- Maraschino Liqueur
- Grand Marnier
- Mai Tai (original)
- Ice Wine (Canadian)
- Red Bull (Unfortunately)
- Fresh Squeezed Orange Juice
- Bubble Tea
- Islay Scotch
- Pusser’s Navy Rum
- Fernet Branca
- Fresh Pressed Apple Cider
- Australian Shiraz
- Buckley’s Cough Syrup
- Orange Bitters
- Margarita (classic recipe)
- Molasses & Milk
- Chimay Blue
- Wine of Pines (Tepache)
- Green Tea
- Daiginjo Sake
- Chai Tea
- Vodka (chilled, straight)
- Zombie (Beachcomber recipe)
- Barley Wine
- Brewed Choclate (Xocolatl)
- Pisco Sour
- Speyside Single Malt
- Jamaican Blue Mountain Coffee
- Champagne (Vintage)
- Rosé (French)
- White Zinfandel (Blush)
- Coconut Water
- Cafe au Lait
- Ice Tea
- Pedro Ximenez Sherry
- Vintage Port
- Hot Chocolate
- German Riesling
- Pina Colada
- El Dorado 15 Year Rum
- Greek Wine
- Rhum Agricole
- Palm Wine
- Ceylon Tea (High Grown)
- Belgian Lambic
- Mongolian Airag
- Doogh, Lassi or Ayran
- Sugarcane Juice
- Ramos Gin Fizz
- Singapore Sling
- Mint Julep
- Old Fashioned
- Jenever (Holland Gin)
- Chocolate Milkshake
- Traditional Italian Barolo
- Natural Sparkling Water
- Cuban Rum
- Asti Spumante
- Irish Whiskey
- Château Margaux
- Two Buck Chuck
- Rye Whisky
- German Weissbier
- Daiquiri (classic)
Okay, this was supposed to be posted like a week ago. Sorry for the delay.
Thanks for your patience,
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Posted on 10.11.08 by The Scribe
Downtown Wine & Spirits, my choice for premium beer and high end everything had their annual wine tasting and sale yesterday, so, of course, I meandered on down. They were pouring quite generously enough, and I sampled the full line from Moët & Chandon and Veuve Clicquot Ponsardin, as well as a variety of other sparkling wines from all over the world. I hit the highlights of France, America, Italy, Spain, Chile, Argentina, Australia, and pretty much anywhere else they have figured out how to grow grapes. They were pouring wines that sold for $5 per bottle, and wines that sold for $100 per bottle. All in all a great showing.
The standout for me was a bottle called Le Cyclot or something along those lines. It was an unfiltered and unfined wine made from biodynamically grown grapes, and then of course, aged in oak. It might well be the single nicest wine I have ever tasted. It was smooth as a baby’s bottom and full of all sorts of yumminesses. Unfortunately, my wine budget doesn’t go to such premium sips, or I would have put away a case of this vintage.
Now the tasting was combined with a 20% off sale. Let me just say that the combination of lots of free wines and a fifth off the asking price is a disasterous combination for the Scribe’s wallet. In addition to a Crémant d’Alcace, I picked up a couple bottles of a nice Italian red, a bottle of Gran Gala and a bottle of rye.
Keep up the good drinking,
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Posted on 07.11.08 by The Scribe
Are, indeed, greatly exaggerated. Unfortunately I got caught in a perfect storm of holidays, sports, school, and organizing an academic conference. Now that is all behind us. What can you expect for this month?
- Monthly Events. The Session should be up later tonight. MxMo is coming up on Monday, and what all else.
- Reviews. I’m long due for a few. I’m not sure what it will be yet, but I have an even dozen beers waiting to be reviewed, as well as a bottle each of whisky and rum.
- Festivals, Tastings, and Brewery Tours. I still need to get the Harpoon Brewery up. Tomorrow is the Downtown Wine and Spirits beer, wine, and spirits tasting, so I’ll be there for that. I’m hoping to get down to the Sam Adams brewery one of these days.
- Cocktails. Beyond MxMo, I’ll hopefully whip up some yumminess.
- More, More, More!
In proof that the sea may one day give up its dead,
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Posted on 08.10.08 by The Scribe
I intended that this month should be beer month, but, unfortunately Real Life™ intervened. First off, I didn’t realize how quick the Session was coming up, so I missed that. Then the Jewish High Holidays, specifically Yom Kipur, meant that this week was pretty much a bust. Between spending today getting ready for the post-fast meal, and then “festivities” starting up tomorrow, especially since I’m shomer on Yom Kipur (I don’t use a computer, turn on lights, or pretty much anything other than study and pray), it more or less kills the week. Then I’ll be away doing Peak Weekend (a large group climbs all the peaks in New Hampshire over 4000 ft) over the long weekend hitting the Kinsmans, so that’s out. I’ll try and be back to regular posting after that.
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