No, not milk–coconut water. This pleasing little cooler is a recent addition to my summer arsenal, thanks to a posting by David Wondrich on eGullet’s Fine Spirits & Cocktails forum. Rum & Coconut Water Fill a tall glass with ice; add 2 ounces rum–amber, aged rums are best–and top with coconut water. Relaaaaaax. Without getting… Continue Reading
Category Archives: Spirits
Oh, That Oil
I think I’ve discovered where the “oil” in my new friend, the Corn ‘n Oil, comes from. This one comes from Murray Stenson, the aforementioned bartender extraordinaire from Zig Zag Cafe. In response to my falernum experiment, Murray suggested mixing a drink using Cruzan Blackstrap Rum, falernum, and the juice from a couple of lime… Continue Reading
Summer Survival Kit Essential #2: the Gin Rickey
We each have our own personal heat misery index. Here in Seattle, it seems like most people have theirs tuned to around 85 degrees Fahrenheit–at least, that’s where the thermometer is hanging when you really start to hear the bitching. After seven years here, I’m becoming more susceptible to it myself. I’m forgetting how miserable… Continue Reading
Not Half Bad
I’ve been harsh to William Hamilton. The New York Times columnist who’s handled the “Shaken and Stirred” column since William Grimes gave it up a few years back, Hamilton is tasked with visiting some of the city’s newest and/or most happening bars, and reporting back on what’s being mixed. Too often, unfortunately, the drinks he… Continue Reading
That’s the Whiskey Talking: A Conversation with Fred Noe
Fred Noe’s first words to me are a rebuke, of sorts. “It’s Fred—’Mister’ is too stuffy,†he says as he saunters over and shakes my hand. Despite my initial misstep in calling him “Mr. Noe,†Frederick Booker Noe III is the very picture of good-natured amiability. With an accent that is pure Kentucky, a friendly… Continue Reading
