Sunday, October 16, 2016

Mixology Monday CXII: Mashup


Its been a while. Some other time we'll get into the whys and the wherefores. It's Mixology Monday time. The theme (picked by our illustrious leader Fred Yarm) is mashups. I presetn to you this mashup of the Japanese Ccocktail and the Bluegrass Mai Tai. Yeah, that's the ticket...

Simple Headphone Mind
1 oz Armagnac
1 oz Cognac
1 oz lemon juice
0.5 oz orgeat
0.5 oz Grand Marnier
3 dashes Boker's Bitters

Shake with ice and strain into a DOF filled with crushed ice. Garnish with mint.

Cheers! Be well.

Thursday, September 15, 2016

That's Not A Good Drink, Bront!

Don't make this drink. Just don't do it. In the grand booze-blog tradition of "I drank it so you don't have to" I (reluctantly) present to you:

The Hacha Cocktail
"Rub the inside of the glass with a small section of fresh garlic. Equal parts Gin and Rye Whiskey, a dash of Peychaud's bitters. Grenadine until blush pink. Shale well and let stand 2 minutes before serving"

Uh, right. Let's try this:

1 clove garlic
1 oz gin
1 oz rye
0.25 oz grenadine
1 dash Peychaud's bitters

Cut garlic in half and rub inside of cocktail glass with it. Assemble wet ingredients in a shaker. Shake strain. Set timer for two minutes. 

As you can see I didn't bother double straining this one. I really wanted this to be drinkable at least. It isn't. Not even by me!

Garlic and gin works well in the Vampire. Rye and Peychaud's is a classic. But both at the same time? No, it's no good. Just as David Wondrich suspected.

Be well

Tuesday, September 06, 2016

Tiki Tuesday: Mongoose In A Barrel

Ahoy! I'll bet you're thirsty. Let's not concern ourselves with where I've been and why I haven't been blogging and get right to it! Some time ago in the age of TDN there was a drink garnished in Egyptian godly fashion and calling for XO rum and named after a mongoose! It was Doug's Rikki Tiki Tavi. Not quite as long ago from Putney Farm came the Rickey-Tiki-Tavi. Both fine drinks. One perhaps more well-knit than the other. One perhaps less accommodating of substitution than the other? Anyhoo, rather than rehash drinks already presented let's put the drinks together! Hey let's use that bottle of Brennivin we've got too!

Reykjavik Tiki Tavi
1.5 oz Chairman's Reserve
1.5 oz Brennivin*
0.75 oz Smith & Cross
1 oz honey mix
1 oz lime juice
1 oz pineapple juice
1 oz orange juice
0.75 oz orgeat
2 dashes Abbot's bitters

0.75 oz Louis Royer VSOP as a float.

Assemble in tiki fashion with much crushed ice and shake, whirr, blend, etc. Disgorge into a fanciful vessel. Float cognac. Garnish with tiki mayhem.

*In a pinch you can substitute whichever akvavit/aquavit you have on hand. Augment the drink's name in a suitable fashion if this is the case.


Wednesday, July 13, 2016

Woods Walk Wednesday

I was going to go for a walk in the woods. Then I was going to tell you all about the lovely trails of Warbler Woods. I was going to. The road to Hell yadda yadda...

Tuesday, July 12, 2016

Tiki Tuesday: Guy In A Cabana

Some time ago on Instagram Jason Alexander posted his 2016 version of Helena's Guyana Zombie. Recently I was reading the Mountain Of Crushed Ice post about the drink and realised (yes, sometimes the wheels churn slowly) that the Spiced Coconut Honey is esssentially Pearl Diver's Mix with coconut subbed in for butter. What's a fella to do? Well, start from the start and then...

Sea Foam 
0.75 oz lime juice
0.75 oz orange juice
1 oz Guyana Zombie Mix*
2 oz black blended rum**
0.25 oz seaweed falernum**
2 dashes Angostura bitters
6 oz crushed ice

Blend with ice. Pour into a glass with a mouth narrower than its base. Add more ice as needed.

*3:3:2:1 ratio of Cream of coconut; honey; cinnamon syrup; Don's spices.
** Coruba, Gosling's, Screech, Lemon Hart 80, whatevs
***make you usual falernum. Add nori kombu at some point in the process 

Friday, July 08, 2016

"Ten Years, Man. Ten Years!"

So, it all started because I wanted to comment on my friend's blogs. At the time the options were to leave anonymous comments or to create a Blogger profile (and blog) and be part of the clique. I didn't want to be completely anonymous... The idea of using my real name or posting photos of myself or anyone else weren't things I was comfortable with but I wanted my friends to know it was me. Was had a blog, Close Enuf had a blog, Snosh had a blog. (Still does! It's a "cob web site" but hey!) so Dagreb got a blog too. It began with this post.

There was no real purpose or cohesion at first and really there hasn't ever been. It started to be about sushi, or road construction, or the local hockey team. Eventually it became about booze. Then briefly it was about mental health. So why Dagreb? Why Nihil Utopia?

Some old friends were blogging using their old nicknames so I did the same. Later I used the name dagreb for Flickr and for twitter reasoning that it was unique and wouldn't be already taken and so on and so forth. It was also my belief that the blog didn't actually exist. It isn't tangible. Sure it appears on the screen of whichever device you use to read it but it isn't actually there. I wanted more to the title and I think the original translated to something like "no-one, nothing nowhere" but it came off a little too clunky. You see, Utopia may mean Shangri La but it literally means no place or no where. Cutting the title down to two words also meant there was no imbalance between the Latin and the Greek. Nothing Nowhere. Nihil Utopia.

So here we are ten years later. Now we share and share and share everywhere but in 2006 it was shockingly reckless to use one's real name and real vacation photos and put them out there on a blog for the world to see. Well, I thought it was reckless. I recall the first time my Aunt shared photos from a family event on Flickr and how odd I thought it was. My how things change eh? Maybe a blog is all anyone really needs. Maybe.

Wednesday, July 06, 2016

Wheatgrass Wednesday

Don't go thinking it's all rum all the time around here. I also eat my fruits and veggies and have tasty bevvies sans rum.