It is always a good start when your Mai Tai comes in a pint glass. When space is not being taken up by half an orange and there is no freakin’ umbrella. You can tell a lot about a restaurant by how they treat their cocktails. Are they giving you what is right, or trying…
A beautiful Sidecar at one of my favorite bars, in Frenchtown’s National Hotel.
My mixing table. Where all the magic happens.
The beginning of Sangria. Sliced orange, apple, lemon, and lime soaking in white rum and Grand Marnier.
After re-watching Anthony Bourdain’s Brazil episode, I found myself buying a bottle of cachaca and making caipirinhas later that day.
I often talk about my friend Walter and the restaurant in New Hope, PA he used to manage. Well here is the menu. He showed it to me over brunch a few weeks ago. Right there in front is the special apple martini he would make customers.
The set-up for a dry martini coming your way.
Cocktail menu from the World Trade Center’s Windows on the World, circa mid-1980’s. I love the prices, especially those $8 martinis. They could get double that now if it was still around.
I made fajitas one night, but did not feel like a margarita. Instead, I whipped up a Mai Tai. Equal parts Shipwreck Spiced Rum and Coconut Rum, orange and pineapple juices, and a splash of grenadine. Dangerously sweet.
Bertucci’s made a pretty good Martini. Beefeater Gin and a splash of dry vermouth.
You may use the hashtag #coldwintersnight.
This feast was devoured on the day where I weighed myself this past fall and discovered that I had dropped 22 pounds. Don’t worry…I had help.