Century-Old Whiskey Bottles Found in Missouri Man’s Attic
To save money on the installation of central air-conditioning in his St. Joseph, Mo., home, Bryan Fite began replacing the wires in his attic, prying up the floor boards on the rafters. Along with possible savings, he found a treasure beneath the floorboards: 13 bottles of century-old whiskey.
[Warning: there's an Auto-Play video at the link; very annoying]
Gin Palace Says State Turned Off the Tap on Its Cocktails
The New York State Liquor Authority has stopped Gin Palace, a new East Village bar, from serving cocktails on draft, according to its owner.
I meant to post this just prior to Mother’s Day, but you know how life can be…
The New-York Historical Society Museum and Library is hosting an exhibition on the history of brewing in New York. Prior to Prohibition, NY had a thriving brewing industry, with vast plants in Brooklyn (we lived down the street from a former brewery site in Bushwick), Queens, and even Manhattan.
The museum’s Tumblr is posting images from the exhibit, including some great old advertisements. For more on the exhibit, here’s a piece from the WSJ.
The exhibit opens today, May 25, and runs through September 2.
At Serious Eats, I contributed a drink to a new feature, “The Best Cocktails We Drank in [a given month].” This previous month being April, it was April’s turn to be the given month. The remit was, pick a drink you loved, whether out or at home. We don’t really get out much, for several reasons, so it would have to be a drink at home. I chose something new, a drink I’d never had or made before. My comments on the site were …
“Reposado tequila, sweet and dry vermouth, Campari, and Angostura bitters combine for the La Rosita, a spin on the classic Negroni cocktail. I mixed this one up at home for a crisp springtime refresher. Tequila and Campari play very well together, making for an herbal, lightly bitter drink that highlights tequila’s agave flavor.”—Michael Dietsch, Cocktail 101 columnist
Now, the recipe:
- 1-1/2 ounces reposado tequila
- 1/2 ounce sweet vermouth
- 1/2 ounce dry vermouth
- 1/2 ounce Campari
- 1 dash Angostura bitters
Stir all ingredients over ice in a mixing glass. Strain into a chilled cocktail glass. No garnish.
For tequila, I used Espolon Reposado. For sweet vermouth, Cinzano; for dry, M&R.
Disclaimer: The Espolon and Campari were sent to me for review purposes by Campari America. I had never before had the Espolon and I quite liked it. I would consider buying it again, but I would consider other reposados before Espolon. As for Campari, I almost always have a bottle on hand, usually purchased with my own money. But to cover my ass, I probably can’t fail to disclose that Campari America sent me a bottle.
Photograph © Jennifer Hess
The Best Cocktails We Drank in April
Yes, ours was made at home. We don’t get out much with an infant in the house.
Hey, did you know the Derby falls on Cinco de Mayo this year? Gird your livers! Here are my tips for making a stunning mint julep.
Walter: I’m crazy about you, baby.
Phyllis: I’m crazy about you, Walter.
Walter: The perfume on your hair. What’s the name of it?
Phyllis: I don’t know. I bought it in Ensenada.
Walter: You ought to have some of that pink wine to go with it. The kind that bubbles. All I got is bourbon.
Phyllis: Bourbon is fine, Walter.
The notion of enjoying a cold one aboard a rush-hour commuter train leaving Manhattan may seem like a time-honored tradition, evoking visions of communal bar cars or perhaps a cocktail hour spent in solitude at one’s seat. But after midnight on weekends, the specter of alcohol aboard Long Island Rail Road trains carries a far more malevolent overtone; passengers described them as the “drunk trains,” characterized by fights and boisterous behavior. In March, passengers were accused of attacking two conductors.
BBC Radio 4′s The Food Programme this week did a report on the American craft-beer scene and how it’s starting to influence brewmasters in England. Among the brewers interviewed are guys from Harpoon, the Cambridge Brewing Company, and Brooklyn Brewery’s Garrett Oliver. Makes me want to pop the cap off one right now.