For my first ROTW, I'm experimenting with three iterations of the second thing I ever learned to cook in my life.
Hey all you beautiful babies, and welcome back to That One Drink, my most favoritest place to talk about alcoholic beverages of all kinds. Last week, we got basic with brunch cocktails, and the most popular comment (from napa valley) wasn't a recipe, but it was still pretty good.
>If loving brunch is basic, then I have a pH of around 10.
You had to work for that one, but I like it. B)
I liked it too, to be quite honest. I put a lot of thought into exactly what my pH would be, and I think it shows. Napa valley and her comment get a trophy for being fun and awesome, and that trophy is "Heimdalsgate Like A Promethean Curse" by of Montreal, because Kevin Barnes says "chemicals" a whole lot and I used to listen to it while working in a chemistry lab. (Which involved a lot of pH measurements. Here I go again, really working for it.)
Now for the most popular comment that actually featured a drink:
I'm still not entirely convinced bloody marys aren't an elaborate inside joke.
That said can't beat a classic mimosa.
Concerning Bloody Marys, I'd say this is a fair sentiment. There have been times when I've ordered one, only to drink it and be like "Am I being punked? Should there be an egg on top of a beverage?" but then I eat the egg and find it to be tasty and move on with my life.
ANYWAY. Classic mimosas are classic for a reason, and I was not mad about having to make and drink one. It also just so happened that this fine bottle of sparkling had shown up in my UPS box, so I didn't even have to go to the store for bubbles.
Before we talk about the resulting mimosa, let's take a minute to talk about this sparkling wine. The entire label was in Italian, so I wasn't totally sure what was going on. Upon Googling however, I found that it was actually a pretty nice bottle, and upon popping it open, I found that it was actually quite delicious.
From the Lombardy region, this Brut is quite acidic in a very refreshing way, and doesn't need any juice to be enjoyed. I tasted the lemon and apple as described here, but didn't really get "pastry cream." To be fair, I don't think I've ever tasted "pastry cream" in sparkling wine. So it may have been slightly too nice to mix with juice, but I did it anyway, because I do what I want. In my defense, I picked the best of mimosa juices:
I rarely do more than a splash of juice in my mimosa, so it's a pretty easy "recipe": fill your glass with something bubbly, splash in your fave citrus juice. Repeat until you run out of waffles. Repeat again.
The mimosa is proof that simple things can be great things, and so PA Doubligné's trophy is the super-obvious "Simple Things" by Belle & Sebastian.
Moving on to our next topic (and beverage).
One of the best things about being a regular at a bar is that the bartender gets to know you, your palate, and your preferred martini garnishes (olives, tbh). When I'm feeling indecisive and/or lazy, I'll just wave my hands in defeat and ask one of the fine barkeeps at my local haunt to "help me please," because I "can't make anymore decisions today."
This strategy has not failed me yet. In fact, the most recent time I did this resulted in me finding a new favorite: the Vieux Carré.
I'm actually not sure how I've missed out on this for so long. I've been to the Carousel Bar, where it is said to have originated. It literally has all of my favorite things, though it is a little involved to make.
The Vieux Carré (recipe via Chowhound): You will need:
- 3/4 ounce rye whiskey
- 3/4 ounce Cognac
- 3/4 ounce sweet vermouth
- 1 barspoon (1 teaspoon) Bénédictine liqueur
- 1 dash Peychaud’s Bitters
- 1 dash angostura bitters
- Lemon twist, for garnish
First, put a lowball in the freezer to chill. Then combine the first three ingredients in a mixing glass. Add the Bénédictine and both bitters, and fill the glass halfway with ice. Stir until chilled, and strain into chilled glass. My bartender serves it with one large cube, but some people prefer it up. You do you. Squeeze the twist to express all those tasty oils, rub it around the edge of the glass, and drop it in. Drink. Be happy.
So that's my new obsession. Now you tell me: what beverage have you most recently added to your drinking roster? Perhaps there's a seasonal beer you can't get enough of? Maybe a bottle of wine you bought on a whim?