This simple marketing stunt by George Gamow looks so quaint by today's standards. Today, any physicist who is somebody has a literary agent. She knows how to package a book for the media. She knows how to give reporters the soundbite they want. Modern physicists know how to name new products with catchy puns to tickle the scientific bones of the editors of New Scientist.

Let's look at Gamow's beautiful mixing of mythology with physics. Gamow defines an arbitrary set of favorable initial conditions to make his calculations work and calls it Ylem. The unmoved first mover and the out-of-nothing initial conditions from which the cosmologist must concoct the observed world have been the bane of cosmologists ever since cosmology began. For modern physicists such philosophical issues are no problem. Physicists enjoy an absolute power to define mythology as physics. If it's called Ylem it is mythology. If Ylem is called the Primordial Big Bang Nucleosynthesis by a physicist it becomes physical. This is how physicists launder mythology into science.

But the big question is, How would the universe look like if Ylem was literally Cointreau? Would we have observed the universe that we observe today? Can the entire universe come out of a singularity of Cointreau? Or a better question would be Can physicists fit the observed world into a supposed origin from a Cointreau singularity? Yes, of course. The real question is, How many Dark Things will physicists need to invent in order to fit Ylem Cointreau to the observed world? I believe just as many as it is necessary. After all didn't Einstein say that the universe is only as complicated as it is and no more or no less. So if physicists make sure that Cointreau solution of Einstein equations is invariant under this Einsteinian principle then they will also be able to claim that the Cointreau universe was predicted by general relativity. In any case, can it be a coincidence that a popular cocktail made with Cointreau, according to Google, is called Cosmos?

First we need to know the scientific ingredients of Ylem Cointreau. Alcohol is the active ingredient of the universe. Cointreau in its present state is called a triple sec and has 40 per cent alcohol. Since the universe is homogeneous and isotropic if you extrapolate from this scientific observation backwards to Big Bang singularity you will see that the alcohol content of Big Bang singularity was infinite. Already this proves that numbers are right and the Big Bang ylem was made of Cointreau.

Now let's make sure that Ylem Cointreau theory fits the observations. To do so let's look at WMAP and extract its alcohol content. We know that WMAP is white noise. Any physicist worthy of his profession can extract any meaningful content from it. And I've heard that Leonard Susskind has a bet with Stephen Hawking who says that WMAP does not contain primordial alcoholic anisotropies. Susskind says that string theory predicts alcoholic anisotropies and NASA analysts who can shape white noise like Rodin shaping clay will find it in WMAP. The loser will pay for the bottle of Cointreau, of course.

Another good thing about the Ylem Cointreau Big Bang is that this theory will finally free physics from the dominance of government funding and diversify funding and introduce new research money into physics. The way stadiums are branded after corporate sponsors, now global corporations will be able to ask physicists to develop branded universes for them. It has been long suspected that the secret ingredient in Coke was Dark Matter. We need a Coca Cola branded universe to counter the NASA branded universe. This way the Multiverse theory will be proved too. Is Coke-Pepsi rivalry much different than Big Bang-Steady State rivalry? So what was the true physical brand of Ylem?

There is a specialty liquor store I venture into once in a while.  Usually I am looking for something particular and leave with another fascinating find in hand.  “The Jewel of Russia” is one such gem.  While it is another vodka on the market from the heart of Russia no less, the bottle I picked up is infused with wild bilberries.  Of course I had to look up bilberries to see what they actually were.

What are bilberries?  European blueberry, blaeberry, whortleberry, whinberry, myrtle blueberry, fraughan and most likely an array of other names regionally.  While they appear similar to a blueberry, the bilberry is red or purple and grows singularly or in paired berries rather than clusters like the blueberry.  Bilberries are most often used in jams, pies and various prepared desserts rather than eaten fresh.  In this case, they are soaked in vodka for use in cocktails.

The Jewel of Russia is traditional Russian Vodka crafted with authenticity, quality and tradition in mind.  There is of course Classic and Premium Vodka rather than the infused lower alcohol content Wild Bilberry version I picked up, but each Jewel of Russia Vodka variety is steeped in distinctive Old World style and charm.  The liquor store owner I chatted with swears by this particular brand due to the true craftsmanship that goes into the spirit.  He said there is no other like it with its purity and smoothness. 

You will taste snippets of chocolate and cherry with a liqueur like finish rounding out the silky texture of this infused Wild Bilberry Vodka.  The flavor is not unusually strong, so it is recommended to use light flavored ingredients when creating cocktails on your own.  It is acceptable to place the infused varieties of The Jewel of Russia Vodkas in the freezer for a few hours before use, but do not keep them there for lengthy amounts of time.  Due to the sugar content, some elements of the vodka may separate and freeze. 

I tried the Cosmo Jewel (for him).  The Berry Infusion is recommended for women and the Wild Bilberry is suggested for men.  I am such a non conformist!  Actually, the Wild Bilberry just looked more interesting.  The recipe is fine as is with only Wild Bilberry and squeeze of lime, but this is a cocktail that definitely leaves room for serious tweaking if the mood strikes.  I did play with it by adding a touch of Cointreau and cranberry juice as a traditional Cosmo would require.  The Cointreau does overwhelm the delicate flavor of the Wild Bilberry infusion as the website says stronger flavored ingredients will.  Back to the drawing board for me.  Then again, how rough can it be playing around with liquor trying to find just the right mix to satisfy the taste buds? 

Below you will find a few of the recipes using The Jewel of Russia Wild Bilberry Vodka Infusion found on the official Jewel of Russia website.  Check out the recipes and then venture on to the website for more information.

COSMO JEWEL (FOR HIM) – uses Wild Bilberry Infusion

COSMO JEWEL (FOR HER) – uses Berry Infusion

The Jewel of Russia Wild Bilberry Infusion or Berry Infusion - pour 2 or 3 ounces into a cocktail shaker, add ice and a good squeeze of lime. Shake vigorously, pour into a chilled martini glass and enjoy!

INFU-TINI

The Jewel of Russia Classic - 2 or 3 parts, The Jewel of Russia Wild Bilberry Infusion - 1 part, add ice and a squeeze of lime. Shake well in a cocktail shaker. Serve in a chilled Martini glass

RUBY ON THE ROCKS

The Jewel of Russia Wild Bilberry Infusion - 3 ounces. Pour over ice in an old-fashioned glass Add a splash of fresh lemon juice. Double - add 1 oz. of The Jewel of Russia Classic

 WILD RUSSIAN

The Jewel of Russia Berry Infusion - 3 ounces. Pour over ice in an old-fashioned glass.  Add a splash of fresh lime juice. Double - add 1 oz. of The Jewel of Russia Classic

 ROOKIE

The Jewel of Russia Wild Bilberry or Berry Infusion - 3 parts Club Soda - 1 part Pour over ice in a high-ball glass. Add a wedge of lemon (Recommended for - college graduates of the legal drinking age)

 SWEET RUSSIAN

The Jewel of Russia Berry or Wild Bilberry Infusion - 2 ounces. Put a bottle in a freezer for about 3 hours*. Serve in a stemmed vodka shot glass as an aperitif. (*we do not recommend though to keep it in freezer permanently)

tipo: tutte le ore
categoria: short drink
gusto: secco
colore: bianco
alcol %: 29,7 %

ingredienti [7cl]
5/10 Gin - 4 cl
2/10 Succo di limone - 1 cl
3/10 Cointreau - 2 cl

preparazione: shaker

decorazione: nessuna

bicchiere: coppetta da cocktails

procedimento:
mettere nello shaker alcuni cubetti di ghiaccio e versare i prodotti, shekerare per alcuni secondi e versare nel bicchiere ben freddo.

Happy Labor Day!  Well, almost anyway.  It is Friday where I am, nearing the end of the workday.  No matter where you are it is always a good time to kick back and enjoy a refreshing weekend.  For those that get to enjoy a three-day weekend…Woohoo!

Yesterday I received a “blast” email from Leblon Cachaca with a premium looking treat for the weekend.  Get started on this one right away to enjoy later.  Junior Merino, the Liquid Chef, created this doozy for the makers of Leblon.  This popsicle delight looks to fit right in with LiveLoveLeblon slogan.

Leblon-Lychee Popsicle

1-1/2 oz Leblon Cachaca

4 ounces Coconut water with the pieces of young coconut meat

1 ounce Simple Syrup

3/4 ounce Fresh Lemon Juice

1 ounce Boiron Lychee Puree

Add all ingredients into a shaker tin.  Pour contents of shaker into your favorite popsicle mold (you can also add pomegranate seeds for a colorful effect).  Put in the freezer for three to four hours.

To make popsicles for all of your friends simply multiply the ingredients by the number that you wish to make and enjoy!

Don’t forget about tall drinks over ice!  It’s Labor Day.  Certainly there will be music.  Where there is music there is P Diddy.  Where there is Diddy, there is Ciroc.  The Ciroc Diddy that is.  This little number is a sure crowd pleaser with fresh lemonade to quench anyone’s summer thirst.

The Ciroc Diddy

1-1/2 ounce Ciroc Vodka

3 ounces Fresh Lemonade

Add Ciroc and lemonade to a cocktail shaker.  Shake with ice.  Strain into a highball glass with fresh ice.  Garnish with a lemon wedge. 

What is Labor Day without family and friends?  Certainly there will be a few in the crowd that will have nothing to do with the “girly” drinks in martini glasses.  Older family members hail from a generation of “real” liquor.  The Famous Grouse is an excellent crowd pleaser on the rocks for good ole boys, but for something with a twist that isn’t too over the top, why not the good old fashioned Rusty Nail?  There is just a hint of sweetness to it and men and women alike love it.  How often do you get to pull Drambuie out of the liquor cabinet anyway?

Rusty Nail

1-1/2 ounce The Famous Grouse

1/4 ounce Drambuie

Build in an old-fashioned glass over ice.  No garnish.

Here is one I just happened upon and love.  It is a different twist to the Cosmopolitan that even men may not think is too girlie.  This one is made with Disaronno.  Yes, different, but definitely delicious.  Put an Italian twist into your relaxing weekend the Disaronno way.  Their website has some fascinating Margarita recipes to check out as well.  Have a look.

Disaronno Cosmo

1 ounce Disaronno Originale Liqueur

1 ounce Grey Goose Vodka

1-1/2 ounce Cranberry Juice

1/2 ounce Lime Juice

Shake with ice and strain into a chilled martini cocktail glass.  Garnish with a lime twist.

Speaking of Margaritas…long summer weekends are not complete without one or two or, well, sometimes we have to find the stopping point for ourselves.  Whether you love the peppery flavor of Don Julio, the clean slate palate of Patron, or the earthiness of Partida, or the zest of Gran Centenario, Labor Day does not reach the ultimate level until you have the Perfect Margarita.  Margarita perfection depends on who you ask and who tastes.  Here is my perfect margarita.  Use your favorite tequila of choice.

Perfect Margarita

2 ounces Premium Tequila

1 ounce Fresh Lime Juice

1/2 ounce Agave Nectar

Combine ingredients in a cocktail shaker filled with ice.  Strain into a rocks glass or small margarita glass over ice with or without salt rim.  Garnish with a lime wedge.  Ah, perfect!

While I am on the subject of Tequila, I happened upon a site yesterday; Dos Lunas Tequila.  There are more tequilas out there than any of us are actually aware of.  Awareness is key in bringing them to our own liquor shelves.  Don Lunas Tequila is yet another spirit I would love to try for the sole reason I’ve never seen it before.  Their site has a catchy tune on it with food and drink recipes.  The one below looks interesting.  Although I don’t care much for soda products in my cocktails, you may.  I think I would leave the soda off and see how it tastes without first.  Maybe even squeeze in some fresh lemon juice instead for a little tart flavor.  If you have tried out Dos Lunas Tequila, tell me what you think of it.  I would love to hear all about it. 

Moon City Cocktail

1/4 ounce Dos Lunas Silver

1 ounce Passion Fruit Juice

1/2 ounce Cointreau

Splash of Pineapple Juice

Splash of 7Up

Although there are no directions on the site, my guess:  Combine ingredients in a cocktail shaker over ice.  Strain into a chilled cocktail glass.  However, this seems to be a fairly easy drink to play with.  Increase the ratios a little and build it in a tall glass over ice if the mood hits you.  I love the taste of my tequila, so I might up that a bit as well.  That’s just me!  As with any cocktail, the fun is in fitting it to your own taste.  Have fun mixing and shaking.

What some sparkle?  I just tried the NUVO French Sparkling Liqueur out recently, so I’ll mention it.  It’s light and fresh and easy to serve straight out of the bottle over ice.  Party it up and celebrate by serving it in a champagne glass or tone it down by serving it in a rocks glass.  Either way you choose, it will look spectacular and your guests will think you went all out with this one.  It is different, but not so far off the beaten path that they won’t try it. 

That’s it for Labor Day.  Have a great one.  Be safe. 

Anyway, here goes...

...

Attached or single? Well and truly attached (as you will soon discover)...

Best friend? An old high school buddy and rugby team mate who is at least six foot five inches tall...so don't mess with me! Actually, he is completely non-aggro; a real gentle giant.

Cake or Pie? Both, especially in winter! I'm a sucker for coffee and cake when it gets cold and a meat pie at the footy is almost an essential item!

Mmmm...delicious!

Day of Choice? Apart from any non-work day...Thursdays are probably my fave. It's the first day when you get a little excited that the weekend is fast approaching but there still a tiny spark of motivation to be productive (tend to completely shut down on Fridays). So planning for the weekend, playing over 30's basketball with the Skinny Dogs, the Green Guide...and lots of thinking about dumb jokes to make about the weekend's footy games to put on the blog!

Essential Item? (Apart from the meat pie) Headphones - I take them absolutely everywhere! Along with either the MP3 player, the Ipod Shuffle or the AM/FM radio...listening to stuff all the time.

Favourite Colour? Red...preferably on a sash against a black background. It was really fashionable at the turn of the century and now just waiting for it to come back into vogue again. That, however, could be a few years away yet...

Gummy Bears or Worms? I'd probably go the worms...but would actually prefer Gummy Juice! That was the nickname my six foot five best friend used for Cointreau when we were young and foolish. Crazy things usually happened when the Gummy Juice came out...

Gummy Juice!

Hometown? Even though I have spent the last twelve years in Victoria, I still think of Ulladulla as home...it's where I grew up, went to school, represented in rugby and, during the worst of every Melbourne winter, kinda wished I was back there again.

Favourite Indulgence? Going out for breakfast on the weekend!

January or July? January - easily! Hot weather, long days, operating in holiday mode, cycling everywhere, Aus Open tennis, Australia Day bbqs, Triple J Hottest 100, music festivals...only another four and a half months away!

Kids? None of my own but two young nephews (two year old Jay and two month old Cooper) and one cat - a moody tortoise shell called Max(ine) who just spent over a week at the cattery and now hates me.

Life Isn’t Complete Without? Family, friends and a good Collingwood joke!

Marriage Date? August 8th, 2008. Hang on...isn't that, like, only two weeks ago? Why, yes it is! Rather than taking an ill-advised trip to China for the Olympics, actually flew up to Palm Cove, north of Cairns and got hitched on the beach. And the 08.08.08 was deliberate...and, fingers crossed, impossible to forget come anniversary time!

Number of Siblings? One younger sister Emma; the more sensible child and mother of the aforementioned nephews (naturally!).

Oranges or Apples? Both have their place...probably eat more apples as they tend to be less messy.

Phobias? Quite a few food phobias...the worst being whole tomatoes. That's what happens when you are forced to eat them as a kid, only to throw them back up onto the dinner table!

Quote? I love anything GOB Bluth (Will Arnett) says on Arrested Development...but I'll settle for this nice little pick-up line: "If you didn't have adult onset diabetes, I wouldn't mind giving you a little sugar!"

"Illusion, Michael. A trick is something a whore does for money...Or candy!"

Reason To Smile? The State Library of Victoria (in partnership with the National Library of Australia) have sought our permission to include this blog in the PANDORA web archive. For some reason, (well, I assume they don't like Stephen Milne either) they have identified Half Back Flanker as an electronic publication that has 'national significance' and 'lasting cultural value'! Gotta smile at that...

Season of Choice? You can't really go past summer, no matter where you live. But Autumn in Melbourne is pretty cool too - new footy season starts, Comedy Festival in April, Easter holidays...

Tag Five People: A few on the blogroll have already completed this meme (Nothing You Confess Could Make Me Love You Less, This Devil's Workday) but those footy related guys (Best Off Ground, Die Hard Footy, Kick 2 Kick, Mollyzine) are welcome to give it a shot...

Unknown Fact About Me: Played the role of King Arnulf in the world premiere theatre production of Erik The Viking...and Terry Jones, member of Monty Python and comedy genius who wrote and played the role of King Arnulf in the movie, has a copy of my sparkling performance on video at his home. If he ever bothered to watch it, which I highly doubt, I'm sure he would be mortified!

Vegetable? Provided it's not a pumpkin...absolutely!

Worst Habit? The verbal faux pas...I'm a dead-set certainty to either say the wrong thing or not explain myself correctly, resulting in many an awkward, stilted conversation. This is probably why a) I much prefer writing as a means to communicate; and b) I'm always listening to stuff.

X-Ray or Ultrasound? Last x-ray was six months ago after screwing my ankle playing basketball. No breaks this time, which was nice, but it did show damage from a similar injury I suffered 16 years earlier...which I might have liked to know about at the time!

Your Favourite Food? So many to choose from...every night could be pasta night for me. But right now I would say Barramundi - I had the best Barra on my wedding night!

Zodiac Sign? Taurus - the only one in a family full of fish (Pisces)...which probably explains why I'm a little different to them.

Tillagning: Blanda i shaker och skaka.

Servering: Serveras svalt.

Simple elegance.....

The Sidecar Cocktail

2 ounces brandy (Hennessey VSOP)

1 ounce Cointreau

1/2 ounce fresh lemon juice

Shake with ice and strain into a chilled cocktail glass.

Yes, as the title suggests, I've been in France, the land of glorious cheese (from the 1st to the 15th) on holiday. And of course, I wasn't going to get away without eating regional delicacies, even if I didn't choose to. After a mid-day ferry crossing, we stopped at a hotel north of Evreux (west of Paris), with things getting off to a good start with the car being scratched by some Belgians and their bikes; not that it was noticeable or anything, but of course Mum has to go and make a big deal and not let go, despite the fact that the Belgians (as per usual with sickeningly good English) gave us their details so they could pay for the repairs. Anyway, we went down to the restaurant and of course only vaugely knew what the dishes were on the set menu, so ordered all four things for all of us, with one of these being the dish of the day (the same was the case for each course). So along came the first three dishes. Fine. Fourth plate. Hmm. A lovely big plate to snails. Of course none of the rest of my (whimpy!!!) family wanted to eat them, so I voulunteered, seen as I'm not a snail virgin. So away I went at these escargots (still in shells) and large pot of mystery sauce with my fork, with the waitress and barman standing behind the bar to see if le Garçon Anglais would eat his plate of snails. After mentioning the difficulty of the task of removing small snails with a large fork, Mum then pulled an implement from behind her plate and said "Oh! Maybe that's what this is for" and ever so kindly passed it to me. This piece of snail eating cutlery is about the same size as a cake fork (I'm English don't you know) and looks exactly the same as those two-pronged things you use for pork (see above). This, thankfully, made the task much easier, and I finished the plate of slimy, chewy beasts, which is maybe why I was given such a large glass of cointreau by the waiter (not for free though).

So on we moved to our gîte in a hamlet south of Brive-la-Gaillarde, in Limousin, which is south-east of Angoulême. And this all looked very good; a nice old stone cottage with swimming pool. However, come 3 am, things weren't looking good. The gîte we were staying in was on the end row of a terrace of three gîtes, each of which slept four. The owners (who lived in another gîte, detatched) had put on both floors paper-thin doors that allow them to open up the property to make it big enough for 8 or 12 people accordingly. Great. More money for them. Less sleep for us, as next door to us was a baby of so many months old, which screamed its head off at random intervals throughout the day and night. Anyway, apart from the fact that my bed was really sqeaky, everything else was really good, including "those nice young Belgian girls" (as Dad called them). And towards the end of the week, Dad and I were having a chat to them (in English of course, as nice as the Flemmish language is) and the younger one (19) claimed that her English wasn't really that good. Was it hell! That with the fact their French is near fluent, and the rest of the family speak Spanish and "a little" Italian, is enough to make your "Avez-vous un fromage comme Parmesan?" standard French sick. (Actually, that was the best bit of French I used all holiday; Mum wanted some Parmesan-esque cheese to go on the spag bol she'd made.) Ross had his birthday that week too, turning 14, so is still a youngster by my standards.

Our second week was spent in a housey thing in Baudrières, Burgandy, near Chalon-sur-Saône, which is between Mâcon and Dijon. Actually, it was a bungalow, not a housey thing. Yes, low is in bold, because all the doorways were a good few inches too short for myself, Dad and Ross, meaning we had to duck everywhere, even in the shower. Mum, on the other hand, being the short-arse that she is, was fine. This week too was fine, with nothing really to complain about besides the odd burst of rain and the slightly cooler weather (it was in the low 30s during the first week).

On the way back, we stayed with Dad's cousin and her husband in Harlow (London-ish area), both of whom are lovely people who insist on filling you with as much food as is physically possible. Ooh, they have really cool stairs too (you'll know what I mean if you've seen them). And, we found out that the cox for the mens eights rowing in Beijing (Acer Nethercott) is one of their son's best friends from school, once again proving that it's a small world. (Pat and Martin, thankyou once again, and now that I've written a nice paragraph about you, would you please be so kind as to leave me a comment so that I know you've read this. Expect a plethora of angry emails if you don't ;) )

In other news, I got the result of my Critical Thinking AS Level paper one today. Miss. Youngs was phoning people at half nine this morning giving results; does she honestly expect anyone to be up by then?! Anyway, I phoned back when I woke up to find that I've got a C, which I think is very good, seen as it's an AS level and I'm only on my GCSEs at the moment!

And good luck to all the year 11s who are finding out their GCSE results tomorrow, all the best!

Dirty Martini

The 70’s brings back memories of wood paneled station wagons, mood rings, platform shoes, discos, the Beatles, Star Wars, the Fonz and being a football fan, who could forget quarter back Joe Namath appearing in a Beautymist hosiery commercial wearing panty hose.  Since this is a liquor site however, I would be remiss if I excluded the cocktails of the 70’s. 

Cocktails from the 70’s have played as big a part in memory as bellbottom pants and the leisure suit.  Visions of Harvey Wallbangers complete with the tall bottle of Galliano hitting the back bar and surf boards come to mind.  Or how about freshly grated nutmeg atop a frothy Brandy Alexander?  But really, I would be negligent to leave out the Tequila Sunrise, Pina Colada, Grasshopper, Pink Lady, Stinger, Manhattan, Rob Roy, Pink Squirrel, Martini, Bacardi Cocktail, Old Fashioned, Merry Widow, Rusty Nail, Daiquiri, Paradise Cocktail, Bronx, and Side Car.  Then again there were also Cuba Libres, Salty Dogs and Grey Hounds, Screwdrivers, Gin and Tonics, and Tom Collins.  Let’s not forget the Slow Comfortable Screw that had a most descriptive and unique twist in the 1991 Michael J. Fox movie, Doc Hollywood.  While these cocktails were around sometimes decades before the 70’s they were all quite popular in the 70’s. 

Why do they come to mind at this moment?  Rhonda from California wrote in:

“Hey there!  You are a wealth of information!  I stumbled across your articles and I have a feeling I will be spending free moments…reading more.”

Rhonda goes on to tell me she is hosting a dinner party for her martini and margarita loving gourmet cooking club and wants to set the mood for a 70’s Cocktail Party theme.  She has already thought out a clever scheme of vintage cocktail glasses.  These have been collected for some time through yard and estate sales and thrift stores.  Ingenious!  People have been doing this mismatched place setting thing for ages with tea settings.  Why not try this with martini glasses?!  Stemware is gorgeous.  There is no rule that says it all has to match.  What an excellent way to keep everyone’s glasses distinctive without the need for stem markers and tags. 

When planning a party the quick thought is always party punch.  Punch leaves a hostess free to mingle with guests.  However, Rhonda’s idea leans toward the presentational.  She wants cocktails; trendy yet a throw back to the 70’s.  This does not bring to mind party punch.  My suggestion for Rhonda is the same as I do at my own parties.  I plan four or five cocktails and print them on a menu for my guest to browse.  Before the party I prepare the cocktail ingredients without ice in pitchers and refrigerate.  I also prepare all garnishes ahead of time.  That way when my guests arrive and make their cocktail choices, I am not measuring from three or four individual bottles and ingredients.  I make one pour from a pitcher and then shake and strain.  Their cocktail is perfectly measured and complete within seconds rather than being a time consuming chore.  As the hostess, I am free to enjoy my time with guests and still make fabulous cocktails.  I do not have to choose between the two.  I never have a punch bowl with dipper filled with a fruity red sugary punch.  My guests are treated to genuine glassware with unique garnishes and shaken cocktails.  With a little leg work and preparation your next cocktail party will be a memorable event rather than just another party that seems like everyone else’s. 

We cannot forget the recipes which is really what Rhonda wanted most.  A great cocktail stands tall or falls short with the recipe and the quality of ingredients you choose.  My article 21 Must Try Drinks covers recipes for the Bacardi Cocktail, Harvey Wallbanger, Manhattan, Martini, Old Fashioned, Rob Roy and Salty Dog.  Back to the Basics has a Paradise Cocktail recipe among others you may have never heard of.  There is a truly excellent Pina Colada recipe in Pina Colada with Punch, but this is served in a tall glass.  Nailing the Screwdriver covers just that along with the Slow Comfortable Screw.  To find variations on a Daiquiri look in Classic Cocktails Updated: Auntie Mame Style???  That one was particularly fun and may have something your guests have never tried before. 

What about the rest?  The list is vast… 

Merry Widow

Dash of Absente

2 ounces Gin

1/2 ounce Dry Vermouth

Dash of Angostura Bitters

Dash of Benedictine

Flamed Lemon Peel

Season a chilled martini glass with the Absente.  Toss once.  Set aside.  Combine remaining ingredients in cocktail shaker filled one-third with ice.  Shake gently.  Strain into the seasoned martini glass.  Garnish with the flamed lemon peel.

Alexander (Brandy)

1 ounce Gin or Brandy

1 ounce Dark Crème de Cacao

2 ounces Heavy Cream

Pinch of Freshly Grated Nutmeg for Garnish

Combine first three ingredients in a cocktail shaker filled one-third full of ice.  Shake well.  Strain into a martini glass.  Garnish with nutmeg.

Grasshopper

1 ounce Green Crème de Menthe

1 ounce White Crème de Cacao

2 ounces Heavy Cream

Combine all ingredients in a cocktail shaker filled one-third full of ice.  Shake well.  Strain into a martini glass.

Greyhound

1-1/2 ounces Smirnoff Vodka

4 ounces Grapefruit Juice

Pour ingredients together in a highball glass filled with ice. 

Tequila Sunrise

1-1/2 ounces Plata Tequila

4 – 5 ounces Fresh Orange Juice

Grenadine

Fill a highball glass with ice.  Pour in tequila and then orange juice, leaving room to top off with a float (approximately 1/2 ounce) of grenadine.

Stinger

2 ounces Cognac or Brandy

1 ounce White Crème de Menthe

Combine all ingredients in a cocktail shaker filled one-third full of ice.  Shake well.  Strain into an old-fashioned glass filled with crushed ice.

Sidecar

1 ounce Brandy

1 ounce Cointreau

3/4 ounce Fresh Lemon Juice

Flamed Orange Peel for Garnish

Combine all ingredients in a cocktail shaker filled one-third full of ice.  Shake well.  Strain into an old-fashioned glass filled with crushed ice.  Garnish with the flamed orange peel.  * If served ‘up’ – strain into a small cocktail glass with a sugared rim.

Rusty Nail

2 ounces Scotch

3/4 ounce Drambuie

Fill an old-fashioned glass with ice.  Pour in scotch.  Float Drambuie on top.

Bronx Cocktail

1-1/2 ounces Gin

1/4 ounce Sweet Vermouth

1/4 ounce Dry Vermouth

1-1/2 ounce Fresh Orange Juice

Orange Peel for Garnish

Combine all ingredients in a cocktail shaker filled one-third full of ice.  Shake well.  Strain into a martini glass.  Garnish with the orange peel. 

Tom Collins

1-1/2 ounces Gin

3/4 ounce Fresh Lemon Juice

1 ounce Simple Syrup / Bar Syrup

4 ounces Club Soda

Orange slice for Garnish

Cherry for Garnish

Shake the first three ingredients with ice and strain into a Collins glass.  Add the soda and stir.  Garnish with the orange slice and cherry.

Pink Lady

1-1/2 ounces Gin

1/4 ounce Grenadine

3/4 ounce Simple Syrup / Bar Syrup

1 ounce Heavy Cream

Combine all ingredients in a cocktail shaker filled one-third full of ice.  Shake well.  Strain into a martini glass. 

Pink Squirrel

3/4 ounce Crème de Noyaux

3/4 ounce White Crème de Cacao

1-1/2 ounce Heavy Cream

Combine all ingredients in a cocktail shaker filled one-third full of ice.  Shake well.  Strain into a martini glass. 

An excellent source guide for stories from behind the bar and back stories of the recipes is Dale DeGroff’s book The Craft of the Cocktail.  The recipes on this page are from his book.  A few recipes use a particular garnishing technique of ‘flaming’ lemon and orange peels.  Dale’s book describes step by step how to do this.  His website is found in my blogroll under King Cocktail.  I urge you to take a look. 

By Chris Garbutt

1. Just for the heck of it, there's Tahitian wine.

2. Cool, refreshing, and, uh, savoury: Cucumber-Rosemary gin & tonic.

3. Cold beer. Seems everyone's celebrating beer this week. My favourites in the summer: Mill Street Organic Lager, Amsterdam Natural Blonde, and Steam Whistle Pilsner. For more on beer in Toronto, check out A Good Beer Blog.

4. I'm not usually one for liqueurs, but two make my list as summer favourites. Cointreau on ice is one. Or you could make this, which I haven't tried. I love the orange flavour in Cointreau, much subtler than Grand Marnier, which can be a bit cloying. The other is a straight-up shot of the Czech Republic's Becherovka, served supercold. Apparently it's made with over 100 different herbs, but to me the strongest flavour is clove.

5. Seaking of liqueurs, here's a limoncello gelato for dessert.

700 gr de pêches ou de nectarines - 100 gr de sucre en poudre - 25 cl de crème liquide - quelques gouttes d'essence de vanille - 1 cuil. à soupe de Cointreau - 30 gr de beurre - bouquet de menthe pour le décor.

Pelez les fruits, puis dénoyautez-les et coupez-les en fins quartiers.

Versez le sucre dans une pôêle ainsi que 10 cl d'eau. Faites bouillir jusqu'à l'obtention d'un caramel blond, soit environ 5 min. Ajoutez la crème et portez de nouveau à ébullition en tournant avec une cuillère en bois.

Retirez la poêle du feu et incorporez alors l'essence de vanille et le Cointreau. Laissez tiédir puis réservez au frais.

Faites fondre le beurre à feu moyen dans la poêle lavée et essuyée. Ajoutez les quartiers de fruits et faites revenir 1 min. de chaque côté. Répartissez ces fruits dans 4 assiettes à dessert et entourez-les d'un peu de sauce. Décorez des bouquets de menthe. Servez le reste de la sauce à part.

[caption id="attachment_276" align="aligncenter" width="300" caption="Partida Tequila"][/caption]

The legend of the Spirit Bird emblazoned on every bottle of Partida Tequila ensures not only 100% blue agave Tequila in the bottle, but also that the recipient of this nectar is sipping “a gift of the gods.”  Possibly Partida lore, but after tasting this tequila I for one am convinced this spirit has achieved something rather special.

 

Partida Tequila is unique for several reasons:

 

• Partida Tequila uses only one source for their tequila; the Partida estate.  This ensures quality control.  Most tequila distillers rely on a hodgepodge of agave growers taking quality control out of their hands. 
• Partida uses only 100% pure blue agave for their Tequila.  What most tequila enthusiasts do not realize is a fair amount of tequilas cannot claim to do so. 
• The Partidas allow their agave plants seven to ten years to mature before harvest.  Afterward the pinas are slowly baked for 20 hours rather than steam blasted as is the practice of other tequila producers. 

[caption id="attachment_274" align="aligncenter" width="300" caption="Anejo-Reposado-Blanco"][/caption]

The difference the choices the Partida family makes for its Tequila is an enhanced flavor profile one would expect similar to a fine wine or fine Cognac.  What I found in my tasting of the three Partida Tequilas (Blanco, Reposado and Anejo) is that each one is unique and all excellent for sipping.  The Blanco is so smooth one could almost sip it like water.  It is refreshing and light almost as if sipping a cool breeze.  The Reposado brings more spice to the palate without the harshness associated with many types of tequila.  Rounding out the trio is the Anejo.  Its smooth richness is balanced by spice and hints of nut and fruit.  The flavor profile is there, yet it is not so extreme that it overwhelms.  Each sip had my tongue rolling the tequila about, savoring it, and leaving me wanting more.  Enjoying the flavor experience is what premium spirits are all about.  Partida Tequila makes this possible.

 

Most partakers of tequila have one particular drink in mind; the margarita.  Partida Tequilas round out the typical margarita extremely well.  However, if you have not seen their recipes yet, Partida has gone above and beyond the margarita and well exceeded the expectations of the average cocktail.

 

Partida’s showcase margarita made famous by Julio Bermejo at Tommy’s Mexican Restaurant in San Francisco is an incredible find.  The recipe is simple and raw without flair.  In my opinion there is entirely too much sweet in the recipe for the Partida Tequila to shine through, but this is an easy adjustment to make.  That aside, this is my favorite type of margarita bar none.  The Partida Margarita with 100% Agave Nectar uses the finest of tequilas, agave nectar for the sweetening agent to complement the tequila and lime juice.  Simplicity.  If you have only ever had margaritas from bottle or frozen mixes or made your margaritas using sweet and sour or variations of triple sec, this is an absolute must try.  This is the only way to enjoy a margarita and get the robust flavor of the tequila you are sampling.  It is only then you will come to appreciate the need for a smooth, full bodied, flavorful tequila such as Partida. 

 

Partida enlisted Dale De Groff for one of their many recipes.  Dale De Groff is The King Cocktail.  If you do not have one of his books or been to his online site, go there.  His site is listed in my Blogroll.  He is a master.  Some liquor companies make a fine product, but then do not take the time to come up with unique or flavorful recipes.  Consumers are always looking for wonderful recipes to go with their liquor.  They want to know what to do with the spirits they love.  Partida did not drop the ball.  The Ruby Partida is one case in point.  Not only does this drink look amazing it tastes incredible.  This cocktail uses grapefruit juice and French Cassis.  French Cassis is not easy to find, but well worth the trouble.  The fresh grapefruit juice gives this cocktail just the right amount of bite or edge in the first sip.  It is immediately followed by the spice of the Partida Reposado.  After my first few sips I gently stirred in the French Cassis that sat so beautifully at the bottom of the martini glass.  This gave the cocktail a refreshing new flavor, with a hint of more sweetness, but not overwhelmingly so.  The Ruby Partida is a delicate balance of spiced sweetness. 

 

There are so many more recipes to sample with any of the three Partida Tequilas.  All may be found in the Pages section under Partida Tequila Cocktails.  You may also find Partida Tequila Info in the Pages section.  Here you will find history of the company, tasting notes and press releases.  Partida Tequila has an interesting website full of information as well.  

Ruby Partida

1-1/2 ounce Partida Reposado Tequila

1-1/2 ounce Fresh Ruby Red Grapefruit Juice

1/2 ounce Cointreau

1/2 ounce Fresh Squeezed Lemon Juice

1/2 ounce French Cassis

Shake the first four ingredients in a shaker with ice.  Strain into a chilled cocktail glass.  Dribble the 1/2 ounce French Cassis down the inside of the glass so it will settle at the bottom.  Recipe by King Cocktail – Dale De Groff.

The Calvados Cocktail

1 1/2 ounces Calvados

1 1/2 ounces freshly squeezed orange juice

3/4 ounce Cointreau

a few healthy dashes of orange bitters (I used Fee's)

A friend of mine made a trip to Hawaii a month or so ago and brought back a bottle of Mango Rico Liqueur as a gift for my birthday.  I had been searching for real mango liqueur locally and online, but had been coming up empty handed.  The Mango Rico was not only a perfect gift, it is completely wonderful!  It is so light and delicate; it barely breezes by the taste buds.  Although this is a liqueur, the sweetness is extremely low key.  I have had a difficult time playing with it in cocktails due to the delicate flavor.  The mango seems to disappear in every cocktail no matter the ratio. 

Then I began thinking of Van Gogh Vodka.  Van Gogh makes a rich line of super premium flavored vodkas that are extra special.  I have not tried every flavor Van Gogh creates, but the ones I have are spectacular.  Van Gogh appears to have seventeen flavored vodkas, three of which contain special Van Gogh color; Acai-Blueberry (which I am eager to try), Double Espresso Vodka (my favorite) and Pomegranate (a holiday must).    The Classic 80-proof Van Gogh Vodka and Van Gogh Gin can not be forgotten. 

I picked up a bottle of Van Gogh Pineapple Vodka not too long ago.  My taste buds can not handle too much bottled pineapple juice due to the acidity.  However, there are an astounding number of cocktails with pineapple in them.  I am always on the lookout for something to tweak a cocktail or take the place of something else.  The Van Gogh Pineapple Vodka has been just the pineapple flavor I have needed in place of pineapple juice on occasion.  It is subtle and light, yet the flavor is carried throughout this super premium vodka.  The Van Gogh Pineapple Vodka is definitely one anyone could sip neat, straight up or on the rocks, but my delight is in dreaming up new cocktails.  This is exactly what I did with the Mango Rico Liqueur and Van Gogh Pineapple Vodka.

Man-Gogh Rico

1/2 ounce Mango Rico Liqueur

6 One Inch Chunks Fresh Pineapple

2 ounces Van Gogh Pineapple Vodka

Garnish:  Speared piece of dried mango or small cubes of alternating pineapple and mango on a skewer

Muddle six pieces of fresh pineapple and Mango Rico Liqueur in the bottom of cocktail shaker.  Add in Van Gogh Pineapple Vodka and cracked ice.  Shake ten to fifteen seconds or until cold and frothy.  Strain into a well chilled martini glass.  Garnish with desired garnish. 

Van Gogh Vodka has a wealth of Pineapple Vodka recipes on their site.  The two below appear on the main page for the Pineapple Vodka.  With further search eight more pages of Pineapple Vodka recipes appear.  I have added those recipes to my pages section under Van Gogh Pineapple Vodka Recipes.  I will endeavor to add more recipes for their other flavored vodkas as well.  Until then, be sure to have a look around the Van Gogh Vodka site.  There is so much to see and learn on their site. 

Slippery Banana Pineapple Martini

1 1/2 oz Van Gogh Banana Vodka

3/4 oz. Van Gogh Pineapple Vodka

1/4 oz. Cointreau

2 oz. Orange Juice

Pour ingredients into a cocktail shaker with crushed ice.  Shake vigorously.  Strain into a martini glass. 

The QueenTini

2 oz. Van Gogh Pineapple Vodka

2 oz. lemonade

splash grenadine

Pour ingredients into a cocktail shaker with crushed ice.  Shake vigorously.  Strain into a martini glass. 

Bizz is a business related Belgian magazine. Dita von Teese, as global brand ambassador for Cointreau, is featured as part of an article on the famous liqueur and the opening of the "Cointreaupolitan" Skybar in Brussels on May 14. Also, there is quite a bit of Dita related content to browse at the Cointreau website.

1/2 ounce Anisette or Absinthe (St. George Absinthe)

1/2 ounce Calvados (Clear Creek Apple Brandy)

1 ounce Cognac (Remy Martin VSOP)

1 ounce Cointreau

You say Cointreau, I say Grand Marnier?  It's all orange to me.  Really, what's the diff?  Here are some orange liqueurs and their descriptions from Wikipedia:

1. Triple Sec is an orange-flavored liqueur.It is widely used in mixed drinks and recipes as a sweetening and flavoring agent. Better-quality brands are made from brandy or Cognac and often sipped alone, typically as a digestif.Some brands are colorless (or nearly colorless) while others have the golden coloration of their brandy base. It is made from the dried peel of oranges found on Curaçao, an island in theCaribbean.
2. Cointreau (pronounced [kwan'-tro]) is a brand of triple sec liqueur, and produced in Saint-Barthélemy-d'Anjou, a suburb of Angers, France. Cointreau sources its bitter oranges from all over the world, usually Spain, Brazil and Saint-Raphaël, Haiti.[1][2]In addition to being imbibed as an apéritif, Cointreau is sometimes used as a digestif. Cointreau is considered to be either a premium brand triple sec or a unique category of liqueur. With a 40% alcohol content, Cointreau is strong for a triple sec which usually has an alcohol content around 23%.[1]
3. Grand Marnier (gʀã maʀnje) is a liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is a kind of triple sec, made from a blend of true cognacs and distilled essence of Bitter orange. Grand Marnier is 40% alcohol (80 proof). It is produced in several varieties, most of which can be consumed "neat" as a digestif and can be used in mixed drinks and desserts.

Or to put it plainly: the Stockholm subway system is neither sex, drugs or rock n'roll and should thusly have no place in the blog of a single girl who is supposed to be writing on food but who is finding it hard to keep on topic, what with the current lack of arm-candy.

It is however, reminicent enough of a bad date to merit a posting: smelly, slow and newly ridiculous. Case in point: the station announcements. They are translated. Like this: "plinplinpling ODENPLAN" that is, a little jingle and then the name of the station, ODENPLAN, is translated to "next stop: ODENPLAN".  Take a pause and think about the sheer idiocy.

And hopping on, off track: when got out of subway tonight, having payed a visit to my grandmother and mown her lawn, was bumped straight from the fumes of the compressed "humanity" riding the slow train to dullsville into the scent of my ex-ex-ex (jesus, it really has been a while) boyfriends mothers perfume.

Now, I do not miss the boyfriend. I certainly do not miss the mother. But I do miss the nights of sitting out in their greenhouse, vines overhead and tomatoes all around, eating shrimp and roquefort and listening to the swilling of the sea and the swooping of the bats.

I am not a sentimentalist. I take nostalgia as a sure sign, the way the cloggy green snot at end of cold is sign of healing. A sign it is time to get a hobby. Or for lack of stamina, a short term obsession.

So I shall learn how to mend a punctured tyre and then I shall take some days out of my vaccation and ride my bike from Skåne to next stop: ODENPLAN. It is about 700 kilometers. What to pack?

Passato il post musicale che, credo, ben mi rappresenti ora come non mai, rieccomi di nuovo a parlar di cucina, più o meno ...

In questi giorni la "vena cucinifera" scarseggia , in effetti questa settimana ho combinato davvero molto poco, speriamo meglio nella prossima...

Ma questo kugelhopf era da tanto che volevo provarlo e così ...

La ricetta l'ho presa da " La ciliegina sulla torta" e ve la riporto anche qui  con qualche piccola modifica tra parentesi:

 
500 g di farina forte (Manitoba)
150 ml di latte tiepido ( a me sono bastati 50 ml )
7 g di lievito di birra disidratato
130 g di burro fuso freddo
4 uova leggermente sbattute
100 - 120 g di zucchero
una bacca di vaniglia
la scorza di un limone
150 g di uvetta
brandy o rum ( ho utilizzato il cointreau)
mandorle intere per decorare ( non le avevo )

 
Lavare l’uvetta e metterla in ammollo nel cointreau. Versare nel recipiente della planetaria il latte tiepido, il burro, lo zucchero, i semi di vaniglia, la scorza di limone grattugiata ed un pizzico di sale e mescolare velocemente il tutto. Unire le uova e la farina con il lievito ed impastare a bassa velocità, quando tutti gli ingredienti saranno ben amalgamati aumentare di poco la velocità e continuare a sbattere l’impasto fino a quando non sarà lucido, elastico e si staccherà perfettamente dalle pareti del contenitore. A questo punto, a velocità molto bassa, unire l’uvetta ben sgocciolata e lavorare quanto basta per far si che questa si distribuisca uniformemente nell’impasto. Imburrare uno stampo per kugelhopf da due litri, sistemare una mandorla ( se le avete ) in ogni scanalatura del fondo e distribuirvi l’impasto, coprire con un panno umido e lasciar lievitare in un luogo tiepido fino a quando l’impasto non avrà completamente riempito lo stampo (da due a tre ore, in inverno ci vorrà di più). Infornare in forno preriscaldato a 180°C e cuocere per 35/40 minuti; coprire con un foglio di alluminio non appena la superficie del dolce risulterà dorata. Verificare la cottura con uno stecchino di legno e, una volta cotto, sformare per far fuoriuscire tutta l’umidità. Servire  spolverato con abbondante zucchero a velo.

LIQUEURS

Alcohol by volume / Calories / Grams of Carbohydrates Per 1.5 ounce

• 99 Apples(dm)                                               8.1 grams / 72 calories
• 99 Bananas(dm)                                             8.1 grams / 91 calories
• 99 Blackberries(dm)                                       8.1 grams / 72 calories
• 99 Oranges(dm)                                             11 grams / 103 calories
• Absente Herbal Liqueur(dm)                           11 grams / 103 calories
• Absinth Absinthe Herbal Liqueur(dm)               11 grams / 103 calories
• Aftershock Cool Citrus Mint(dm)                      9 grams / 72 calories
• Aftershock Hot & Cool Cinnamon(dm)              11 grams / 103 calories
• Aftershock Thermal Bite Spice(dm)                 11 grams / 103 calories
• Agavero Tequila Liqueur(dm)                          11 grams / 103 calories
• Alize Bleu Liqueur(dm)                                   11 grams / 103 calories
• Alize Cognac(dm)                                          2 grams / 69 calories
• Alize Gold Passion Liqueur(dm)                       11 grams / 103 calories
• Alize Red Passion Liqueur(dm)                        11 grams / 103 calories
• Alize Wild Passion Liqueur (dm)                      11 grams / 103 calories
• Allen’s Coffee Brandy(dm)                              11 grams / 103 calories
• Amade ChocOrange Liqueur(dm)                     11 grams / 103 calories
• Amaretto(dm)                                               17 grams
• Amer Picon Orange Bitters(dm)                       13 grams / 135 calories
• Angostura Bitters(dm)                                    13 grams / 135 calories
• Anis(dm)                                                       11 grams / 103 calories
• Anisette(dm)                                                 11 grams
• Aperol Orange Bitters(dm)                              11 grams / 103 calories
• Apfelkorn Liqueur(dm)                                   11 grams / 103 calories
• Apricot Schnapps(dm)                                    11 grams / 103 calories
• Archers Peach Schnapps(dm)                          6.6 grams / 72 calories
• Aristocrat Triple Sec(dm)                                11 grams / 103 calories
• Armagnac(dm)                                               0 grams
• Avalanche Peppermint Schnapps(dm)              7.4 grams / 83 calories
• B & B Benedictine(dm)                                   5 grams / 90 calories
• Baileys Original Irish Cream is a unique marriage of fresh dairy cream, Irish whiskey, finest spirits and natural flavors.  17% alc       

144 cal / 11 gram carb / 5.7 gram fat

• Baja Luna Black Raspberry Liqueur(dm)           11 grams / 103 calories
• Baja Rosa Strawberry Cream(dm)                    11 grams / 103 calories
• Baja Tango Orange Cream(dm)                        11 grams / 103 calories
• Bananas Over You Liqueur(dm)                        11 grams / 103 calories
• Barenfang Honey Liqueur(dm)                         11 grams / 1