Peep-tastic!

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Apparently, this is a thing.  Because nothing says “Holy Week” like an impaled Peep bunny in vodka.

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Published in: on April 16, 2019 at 5:00 pm  Leave a Comment  

I’ll see your bourbon drink….

And raise you a bourbon drink.

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The “el campadre” at Jaleo is a personal fave.  Bourbon, Aperol, and lemon juice with a sprig of mint is a classic combo that works year round.  And José Andrés’ food doesn’t suck, either.

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Published in: on January 7, 2019 at 3:28 pm  Leave a Comment  

New Year, New You

I don’t actually believe that. It’s always new year, same old you. Fortunately, the same old me was pretty fun, so I’m not too worried.

In that “new year” kind of vein, today we made an updated take on a Cosmo to ring in the new year.

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(Photo credit: Kristine Walsh.)

New Year, New You Cosmo

3 oz. Stoli O
.75 oz. Cointreau
Juice of 1/2 a blood orange
Cranberry juice, to taste
Add all ingredients to cocktail shaker with ice. Stir. Strain into vintage ball-stem martini glasses.
A lovely twist to start the new year.
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Published in: on January 2, 2019 at 4:14 am  Comments (2)  

Oh, Sheela!

‘Cause with you is where I got to be, yeah.
–“Oh, Sheila”, Ready for the World, 1985.

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When in the Washington, D.C. metro area, one of my favorite places to go for lunch is Rasika West End. I would strongly recommend that each person get their own palak chaat appetizer-no sharing! In fact, get two, and skip the entree. And for a beverage, try the Sheela….a delectable blend of Absolut Elyx vodka, rosemary and ginger honey, and lemon juice, with a star anise garnish. Beautiful food, beautiful cocktails. Since you’re getting two appetizers, you might as well get two of these, too.

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Published in: on May 23, 2017 at 7:13 pm  Leave a Comment  

As If By Magic

One of my favorite things in the whole world is when drinks appear as if by magic. I went to meet a friend for dinner tonight, and found this upon arrival:

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And it was magical.

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Published in: on April 9, 2017 at 4:02 am  Comments (1)  

National Whisk(e)y Day

Today, if you did not know, is National Whisk(e)y Day. What’s the difference between whisky and whiskey, you may ask? “Whisky” refers to the spirits from Canada, Scotland, and Japan. (Who knew the Japanese made whisky?!) “Whiskey” refers to spirits from the United States and Ireland. In honor of this occasion, we celebrated with Bpulevardiers*+

* The “p” is silent.
+ Really, I tried to post this from my phone, and it didn’t go so well. So let’s try this again….
Today, if you did not know, is National Whisk(e)y Day. What’s the difference between whisky and whiskey, you may ask? “Whisky” refers to the spirits from Canada, Scotland, and Japan. (Who knew the Japanese made whisky?!) “Whiskey” refers to spirits from the United States and Ireland. In honor of this occasion, we celebrated with Boulevardiers….bourbon, campari, and dolin rouge. Yum.

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Published in: on March 27, 2017 at 9:43 pm  Leave a Comment  

The Happy Rooster

By now you know that we at the P & P Drinking Company like to make our own beverages.  But every now and then, it’s nice to go out.  And, if you are lucky, you’ll find someone like Diane, who has tended the back bar at the Happy Rooster in Philadephia for eight years.  Whether you are looking for a classic gin martini “dry as the Sahara and slightly dirty” or the perfect French martini or a damn fine Cosmo, Diane will hook you up.

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Published in: on March 22, 2017 at 4:54 pm  Comments (1)  

Glamorous Columbus, OH

Over the summer, I went to glamorous Columbus, OH on business.  (For Microscopy & Microanalysis, where I gave a talk entitled “Correlating Substrate Properties with Pressure Sensitive Adhesive Performance.”  Scintillating, I know.)  As it turns out, Columbus has a much more vibrant restaurant scene than I was expecting, which was good.  But it is totally not a vodka town, which is not-so-good.  But bourbon?  Oh, yeah….there was bourbon.  There were two bourbon cocktails that particularly stood out:

  • At the Eagle, a bourbon punch with Old Forrester, Ginger Liqueur, Cranberry, White Grape, and House Sour Mix
  • At Bakersfield, the “Red Headed Stranger” (because how could I not?), with Old Forrester, Domaine de Canton, lemon just, Angostura, and cayenne.

Old Forrester is not my bourbon of choice (that honor goes to Buffalo Trace), but these cocktails were both pretty smooth.  (Of course, the addition of Canton always helps.)  As we moved toward cooler temps, these give us a nice base to play around with.

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Published in: on November 7, 2016 at 2:40 pm  Leave a Comment  

Summer Nights

Summer lovin’, had me a blast….

This past summer, I went up to Lake George with friends.  (See here, and here.)  They took care of the accommodations and the food; I was responsible for the bar.  A couple of bottles of Chakana malbec, and a couple of bottles of Shingleback Black Bubbles sparkling shiraz, and, of course, vodka, vodka, and vodka.  (Unless you’re new here, you knew that was coming.)  I made a blackberry-basil simple syrup, and a cilantro one, too.  And threw a couple of cordials in the box, like Canton and Cointreau.  I was prepared.  We drank all of the reds.  (I also had a couple of bottles of white, but those came home unopened.)  Here are three of our summer night cocktails, all stirred with ice, and best enjoyed lakeside:

Drink #1:

  • 3 parts Absolut Citron
  • 2 parts Canton
  • 2 parts cilantro simple syrup
  • lemon lime seltzer

Drink #2

  • 3 parts Esme blackberry vodka
  • 1 part Cointreau
  • 1 part blackberry-basil simple syrup
  • blackberry juice
  • lemon lime seltzer
  • fresh basil for garnish

Drink #3

  • 3 parts Esme blackberry vodka
  • 1 part Canton
  • 1 part blackberry-basil simple syrup
  • 2 parts sparkling limeade
  • lemon lime seltzer

It turned colder, that’s where it ends….

Thinking about bourbon for winter.

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Published in: on October 18, 2016 at 1:05 am  Leave a Comment  

Of a French Martini and Martinique

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Our friend Jules blew in from out of town, and for once, we at the P&P Drinking Company had the pleasure of someone else making cocktails for us.  One of Jules’ specialties is a French martini, which is usually vodka, Chambord, and pineapple juice.  The twist here is that Jules prefers vanilla vodka (Stoli, natch) for a slightly more refined flavor.  DEEEE-lish!

But…uh-oh! For the second round, we only had about half of the vanilla vodka that we needed.  I was going to grab some unflavored vodka, but Jules spied the Pearl coconut vodka and decided to give that a whirl.  Such is the inception of the Martinique, a Caribbean spin on the French Martini, and O! M! G!  It is absolutely a cocktail meant to be served on the veranda on a summer evening, watching the sun set and the fireflies flicker.

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Published in: on June 20, 2016 at 1:46 pm  Comments (2)