Log Date
A whiskey adventure for you and me.
Writing on the coaster
“It’s all about the type of still. Most cheap whiskeys— and vodka and gin—are produced on a column still. But good bourbon is made in a pot still, which allows us to cut out, with greater precision, the distillates that make people sick.” —Daniel Prieto Preston, C.E.O., Cacao Prieto, Brooklyn
(Source: GQ)
Still frame
Here’s something…that exists.
Ingredients
2/3 cup soda water
2/3 cup Bitters Syrup (recipe follows)
2 tablespoons maraschino cherry juice
2 envelopes Knox gelatin
2/3 cup bourbon or scotch whiskey
Orange slices and maraschino cherries for garnish, if desired
For the Bitters Syrup:
1 1/2 cups water
1 cup granulated sugar
9 tablespoons Angostura bitters
Procedures
1 To make the Bitters Syrup: Combine all ingredients in a medium saucepan. Heat over medium-high heat until mixture boils, stirring occasionally. Remove from the heat and allow to cool to room temperature.
2 To make the jelly shots: Combine the soda water, bitters syrup, and cherry juice in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from the heat and add the whisky, stirring well to blend. Pour into pan and refrigerate until fully set, several hours or overnight.
3 Cut the orange and cherries into small slivers for garnish.
4 To serve, cut the set gelatin into desired shapes and garnish as desired.
(Source: seriouseats.com)
Still frame
If San Francisco bars are any indication, for happy hour drinks after a long day whittled away at your startup or agency this spring, stick to a simple formula: a chambray + black pants + brown work boots + a pair of rounded Warbys. Olive drab jacket acceptable on cooler days. As for hair, ladies: a top knot with long, blunt bangs. Gentleman: a respectable, barber-groomed beard and a quiff haircut.
Band together in these ensembles. You don’t necessarily need to order that Negroni before you circle back to bourbon.
Quote of the night
As soon as I enter the door of a tavern, I experience oblivion of care, and a freedom from solicitude. There is nothing which has yet been contrived by man, by which so much happiness is produced as by a good tavern or inn.
— Samuel Johnson
Still frame
This month, we’ll be focusing on the bars in which our bourbon is poured. Submit some of your favorite local bars tucked away on other ends of the map.
(Source: behance.net)
Still frame
One part Bourbon +
One part Scotch +
One part rye.
Served over ice, in a jar.
(Source: GQ)
Writing on the coaster
“My first pick? That’d be seven-year-old W.L. Weller. It’s very close to ours, sweet and a lot of caramel. If you can’t get that, try Maker’s 46. It’s a little more interesting, with that extra French-oak aging that they use. Third would be Four Roses, the single-barrel. And if that’s not available, then I’m gonna go drink vodka.”
Moving pictures
Tonight - if you’re in San Francisco and would like to avoid all of that “Cinco de drinko” debauchery - come down to the Mission, for a Spirit Family Reunion show. The Chapel, 9pm. I’ll be doling out the whiskey upstairs.
“I don’t how much better it’s ever gonna get.
You like the taste of whiskey as you roll up your cigarette.
Well if there’s one thing I know for certain,
Whiskey takes away the hurting.
Well, take my hand and put it in your hand.”
Quote of the night
You’re not really an adult at all. You’re just a tall child holding a beer, having a conversation you don’t understand.
— Dylan Moran
(Source: kokodokoko)
