And sometimes these ads simply amuse me.
If I have any advice to offer Mr. Hale, it’s that he should sue for the refund of his tuition.
TweetFrom the monthly archives:
January 2010
Back in mid-November, I linked out to the first in a series of “mini-movies” showcasing bartenders and Bacardi rum. “The Samurai” featured a Japanese bartender making a daiquiri cocktail for a mysterious gentleman. I mentioned that two more such videos had been produced and promised to link out to them when they were available.
The second video, the Hummingbird, is now up on YouTube, and it’s worth watching.
[As before, click through to YouTube to watch it in large HD.]
Again, I don’t think it’s practical to crack open a coconut in a busy nightclub, but it sure looks cool, doesn’t it?
I can’t tell for certain, but it sounds like the voice actor might have been recast. The actor who plays the bartender (who, if I may, is dead-sexy) was trained by Bacardi Global Ambassador David Cordoba. Her technique is great to watch, and I covet her barspoon.
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XLV, XLV, hm. How does this work again? Subtract 32, divide by 9, multiply by … uh, wait, that’s not right. Oh, oh, I see. It’s 45. 45?! Geez, whodathunk. The theme this month, chosen by the boffins at Cocktail Virgin, is tea (tisanes included). Pip pip!
With a month or so to go before Cook & Brown opens, I’ve been thinking a lot about the cocktail menu. So when I’m mixing drinks at home, I often have an eye out for drinks that might play well on the menu, both immediately upon opening and also months down the road. To reiterate, the remit at Cook & Brown will be to source our ingredients locally when possible and to cook (and mix) with a seasonal focus. So if I’m going to play with tea, it should be local tea. That in mind, I returned to a farmers market vendor I’ve mentioned here before, Farmacy Herbs. A couple of their teas had promise, but for my purposes I chose the Unwind Your Mind blend, of chamomile, catnip, and lemon balm. One purpose of a good cocktail is to relieve stress and banish the worries of the day, and I thought a relaxing tea might help.
I figured I’d add a little local honey and because they’re available right now, Meyer lemons. I shook it and topped it off with a little Q Tonic to make a refreshing twist on the ol’ Gin and Tonic. Not seasonal to dead of winter, sure, but should be lovely in the hotter months. Gotta think ahead, y’know. For the actual C&B menu, I’ll probably use the tonic from a local soda brand, Yacht Club, instead of Q. And eventually, I’d like to play with a house-made tonic.
Blackstone G & T
- 2 oz tea-infused gin
- 3/4 oz. Meyer lemon juice (will probably use regular lemon in summer)
- 3/4 oz. honey syrup (equal parts honey and water heated on the stove)
Shake over ice, strain into ice-filled chimney glass. Top with tonic water.
DISCLAIMER: I am no longer a part of Cook and Brown.
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