Hoot Mon (p. 47)

“Hoots mon!” is apparently a Scottish interjection meaning, “Hey, Man.” As a cocktail, it’s basically a Bobby Burns that’s lighter on the vermouth. We love a Bobby Burns cocktail– especially Chris, who orders it anytime he sees it on a menu– so we liked this, too. Here’s the recipe:  3/4 oz. Sweet Vermouth 1 1/2…

Flying Scotchman (p. 38)

PM Spirits, a respected NY-based liquor importer, has fairly recently started selling what they call “everyday drinking booze” under the label Street Pumas’ (we don’t exactly understand the plural possessive, but it is what it is). We haven’t settled on a scotch brand for our home well, so we figured this one was worth a…

Gibson (p. 117)

We innocently stumbled into our fanciest local liquor store looking for a new bottle of Caffo, our latest favorite red-bitter Campari stand-in (once you’ve tried other amari, the classic doesn’t really hold up. Trust us: try Caffo, Contratto, Cappelletti, or whatever red bitter liqueur your fanciest liquor purveyor suggests in your negroni and then try…

Bijou Cocktail (p. 8)

If Wikipedia is to be believed, the Bijou cocktail is really old– the first reference to the drink appeared  in 1890 (for context, the martini first made it into print only about 30 years earlier). Unlike the martini, the Bijou seems to have faded into some obscurity, though we’ve seen it pop up on some…

Bronx Cocktail (p. 18)

According to Wikipedia, every one of NYC’s five boroughs has its own cocktail.  The Queens is a martini with an inexplicable splash of pineapple juice; the Brooklyn is a surprisingly schmancy concoction of rye, dry vermouth, Maraschino, and Amer Picon, an elusive bitter aperitif that’s unavailable stateside. Staten Island’s Ferry gets a drink, and it’s…

Pink Squirrel Cocktail (p. 74)

In case you live under a rock, a Roseanne reboot premiered on ABC this Tuesday. The first few seasons of the show are some of the best episodes of television, we think, and despite Roseanne Barr’s total descent into nuttiness (literally, with macadamia nut farming, but also with some really unfortunate Trump boosterism), the brilliant Laurie Metcalf…

Spring Feeling Cocktail (p. 93)

On the first day of springtime here in New York City, we were operating under a winter storm warning, and the mayor called a snow day for the following day. Now, most of the snow has melted, but it’s still unseasonably chilly and gray. We’re still holding out hope that the Brooklyn Botanic Garden’s flowers…

Absinthe Special Cocktail (p. 1)

Our bottle of Pernod Absinthe was one of the best investments we’ve ever made. Most recipes call for a scant spoonful of the stuff, so it’s lasted us nearly a year. This Friday night, though, we decided to take a walk on the wild side and drink this very Absinthe forward cocktail. We sipped it…

Contessa (not midcentury) Podcast

We went to Italy and all you got was this non-midcentury recipe and a podcast. Check out the recording here.  We drank the delicious Contessa, recipe from Saveur. Notes on prep: We used Aperol, Dolin Dry Vermouth, and cheapo Seagram’s gin. Enjoy!

Beadlestone and Beals Cocktails: A Snow-Day Double Header (p. 7)

Yesterday, at around 3pm, Liz told her students there was no way the mayor would call off school. The forecasts seemed pretty tame and it was the first day of spring, for chrissakes. Now there are at least 10 inches of snow on the ground, and we’ve been hunkered down inside on our second snow-day…