Hey Scotty, what's it gonna be?
Sep. 14th, 2006 06:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
quisletThe wee one is withholding. I go and teach her magic, and now she won't do it.
You see, to my liking, the cocktail that most effectively slakes one's thirst with a crispness like unto a sweating glass of lemonade on a summer's day is a proper gin & tonic. Mind you, I'm not discounting that beloved trinity of mint julep, mojito, and caipirinha. That's another show. That, and I haven't yet found a muddler that truly speaks to me.
For a proper gin & tonic, the gin must be worth drinking. For me, that's Tanqueray at the least, Sapphire is better (I wouldn't do this to Hendrick's, you might hurt its feelings). You also need some decent tonic water. Having foresworn high fructose corn syrup, that heroin of sugars, I use diet Schweppes.
You start with ice in the glass (in my house, it comes in pints). Next comes a wedge of lime, lightly squeezed over the rocks and then laid to rest among them. Now comes the proper part. When I say proper, I mean it in the most Trinidadian sense. The key to this sacred ritual is the bitters. Without them, this is a drink for your grandfather. Shake Angostura over the ice & lime just enough to coat their surfaces. Don't be stingy. It helps if you take the time to roll the glass around in your hand and watch the lava-lamp-like play of ochre on white and green. This is where the magic happens. Once the bitters creep their way to the bottom of the glass, you respectfully add a few fingers of spirits. Note how the gin carries some of the magic down into itself and yet some still waits for you on the ice. Say thank you, and then fill the glass with tonic, ending the invocation. Swizzle if you must, but a deft hand can pour this one cleanly.
It is indeed a Superior Comestible (that's magic).
But tonight I have to mix my own, probably because I made her take a bath.
Reminds me a little of![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
ladybarnard's conundrum, come to think of it...
You see, to my liking, the cocktail that most effectively slakes one's thirst with a crispness like unto a sweating glass of lemonade on a summer's day is a proper gin & tonic. Mind you, I'm not discounting that beloved trinity of mint julep, mojito, and caipirinha. That's another show. That, and I haven't yet found a muddler that truly speaks to me.
For a proper gin & tonic, the gin must be worth drinking. For me, that's Tanqueray at the least, Sapphire is better (I wouldn't do this to Hendrick's, you might hurt its feelings). You also need some decent tonic water. Having foresworn high fructose corn syrup, that heroin of sugars, I use diet Schweppes.
You start with ice in the glass (in my house, it comes in pints). Next comes a wedge of lime, lightly squeezed over the rocks and then laid to rest among them. Now comes the proper part. When I say proper, I mean it in the most Trinidadian sense. The key to this sacred ritual is the bitters. Without them, this is a drink for your grandfather. Shake Angostura over the ice & lime just enough to coat their surfaces. Don't be stingy. It helps if you take the time to roll the glass around in your hand and watch the lava-lamp-like play of ochre on white and green. This is where the magic happens. Once the bitters creep their way to the bottom of the glass, you respectfully add a few fingers of spirits. Note how the gin carries some of the magic down into itself and yet some still waits for you on the ice. Say thank you, and then fill the glass with tonic, ending the invocation. Swizzle if you must, but a deft hand can pour this one cleanly.
It is indeed a Superior Comestible (that's magic).
But tonight I have to mix my own, probably because I made her take a bath.
Reminds me a little of
ladybarnard's conundrum, come to think of it...
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2006-09-15 01:49 am (UTC)no subject
Date: 2006-09-15 01:59 am (UTC)To this day, I have a soft spot for green glass drink stirers.
no subject
Date: 2006-09-15 10:41 am (UTC)Yes, vodka (originally gin) and lime makes a gimlet. I end up with a gimlet in my hand far more often than I'd like because nobody remembers what a gibson is any more.
no subject
Date: 2006-09-15 11:38 pm (UTC)What *is* a gibson, anyway?
no subject
Date: 2006-09-17 04:28 pm (UTC)no subject
Date: 2006-09-15 06:56 am (UTC)no subject
Date: 2006-09-15 10:43 am (UTC)Let me see... a well-flipped egg over easy, beer & pizza, scotch eggs, my "good morning sandwiches"... Yeah, I've got enough repertoire for that. ;-)