Archives for 2016/12 (Blog)

Dec 31, 2016, 2:21 AM -05:00

It's Not Easy Being Green

About a year ago, I bought a bottle of green Chartreuse. I bought it because I stumbled upon something called a Bijou cocktail and decided that I wanted to try it.

Chartreuse is a liqueur made by French monks from a secret recipe purported to be hundreds of years old. It's usually described as tasting "herbal", but I find that's about as useful as saying that something tastes like "chicken"; it's the word you use when you can't think of anything else to say. For my money, I find that it's very sweet and tastes strongly of anise (which I don't mind; I like Drambuie, which also has a strong anise flavour) but also has a kind of "vegetable" aftertaste that I find a bit off putting,

Dec 27, 2016, 8:45 PM -05:00

Life is Bitter

The Fine Art of Mixing Drinks, David Embury's classic, is notable for being somewhat rigid in its definition of a cocktail. He basically divides all of cocktail-dom into two camps: the aromatic ones (Manhattans, Martinis, Old-Fashioneds), and the sour ones (basically anything with lemon or lime juice in it, though never enough to overpower the main liquor).

For Embury, a cocktail is consumed before dinner, stimulates the appetite, and isn't very sweet - or it isn't a cocktail. As such, though mixed drinks like the Brandy Alexander and its cousins do show up on the pages of his book, they are (justifiably, though somewhat condescendingly) classified as desserts when made the traditional way (equal parts brandy, cream and creme de cacao) or grudgingly allowed to stand alongside the real cocktails when made according to his modifications (basically upping the brandy by four times the usual amount relative to the other ingredients) - though with a loud admonition that the result is vastly inferior to his tried and true favourites.

Dec 22, 2016, 10:17 PM -05:00

It Started with the Vesper

Lately I've been experimenting with "mixers". By "mixer" I mean aperitifs, liqueurs, and digestifs that almost always appear as secondary ingredients in a cocktail, but that one almost never thinks of drinking on their own. The intention here is to write a series of articles about each one.

It started with the Vesper, a mixed drink well known in cocktail circles. The recipe comes from an iconic scene in Ian Flemings's Casino Royale, where Bond instructs the bartender as follows:

Dec 12, 2016, 10:06 PM -05:00

Moving to Pelican

After a good run, I've decided to retire YAWT for the time being. I found the workflow I set up to be a bit complicated, and I found myself wanting to concentrate more on writing rather than the nitty-gritty of publishing. I also got a bit tired of the lone wolf thing and I wanted to try using piece of software that other people actually use.

But I still liked the basics of my workflow. I still liked writing blog entries with a standard text editor (Emacs in my case). I still liked the idea of keeping my site under source control, as plain files. In other words, I did not want to switch to Wordpress.