Morgaine

Posts Tagged ‘alcohol’

Those Drinking Days

In Too lazy to assign a category on March 5, 2007 at 8:50 pm

"Almost to a man these dead geniuses spoke of themselves as heavy drinkers, as did I. Masterful, self-controlled, heavy drinkers. Not drunks, my God, no. At worst, and to make one’s self-image truly and formally clear, the term might be ‘functional alcoholic.’ But even that terrible label has a soulful thrust to it, as if this drunk is completely in focus! If I can still think—just think—then I’m half-way sober and can catch those fleeting ingenuities that otherwise get by me . . . I too am an alcoholic and once sat with my number one, el supremo smile before my typewriter, toppling in place over my copy, a farsighted blur pasted to my eyeballs. I patiently uncurled the English tongue to make it speak plain but it kept tying itself into gorgeous knots I couldn’t make sense of. And if the knot had a hard glow, like sunlight on snow, then I didn’t care about sense. This light overrode sense, or the need for it. Light is all. This, I’d assure myself with a thankful glance toward heaven, this is the best prose I’ve ever written." — Donald Newlove, Those Drinking Days: Myself and Other Writers

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Cocktail

In Too lazy to assign a category on February 3, 2007 at 8:58 pm

Cocktail

disclaimer: picture not taken by me, click the image and follow the link to the original flickr page

Ale Romiti uploaded this image to flickr.

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Absinthe

In Too lazy to assign a category on February 3, 2007 at 8:53 pm

Absinthe

disclaimer: picture not taken by me, click the image and follow the link to the original flickr page

Chubby Hubby uploaded this image originally.

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Camparinha

In Too lazy to assign a category on January 28, 2007 at 11:00 pm

Category:     Beverages
Style:     Italian
Servings:     1

Description:

(thanks to chimichurri for finding this recipe)

Ingredients:

Campari
Lime wedges
2 teaspoons cane sugar
Crushed ice

Directions:

Press lime wedges and cane sugar in the glass.
Cover with crushed ice.
Fill with Campari and stir well.

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Jalapeño Caipirinha Cocktail

In Too lazy to assign a category on January 28, 2007 at 10:57 pm

Category:     Beverages
Style:     Latin
Servings:     1

Description:

The caipirinha is a perfect summer cocktail – full flavored Brazilian sugarcane rum (cachaça), cut by zesty lime and sweet sugar. This version uses muddled jalapeño. At first sip, you get sweetness and light, but then a warming rush of the chili pepper comes in like a burst of tropical sun.

Ingredients:

1/2-3/4 lime, quartered
1/2 fresh jalapeno, seeded
1 tablespoon sugar
3 ounces cachaça

Directions:

In a highball glass, muddle the jalapeño pepper with the sugar and lime.
The jalapeño seeds may be added back in to taste, but will make the cocktail hotter.
Fill the glass with ice, then fill the glass with cachaça, and stir up from the bottom or shake to mix.
Here's how you "muddle" ingredients for a cocktail:.
Place ingredients into an old fashioned glass, small bowl or mixing glass.
If using the glass, wrap a towel around it, in case it breaks.
Using a wooden muddler or back of a spoon, crush ingredients against the sides and bottom.
Mix so all ingredients are well married.
Prepare your cocktail.
Tips:
A mortar and pestle may be used when making a lot of drinks.
Always use the freshest ingredients.
Wood will not scratch your glass.

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Caipirinha

In Too lazy to assign a category on January 28, 2007 at 10:55 pm

Category:     Beverages
Style:     Latin
Servings:     1

Description:

A Caipirinha is a Brazilian cocktail made from Cachaça, limes, sugar, and ice. Cachaça is sometimes replaced by vodka (Caipiroska, Caipirovka, Caipivodka) or white rum (Caipirissima). Sake caipirinhas are also made. In modern restaurants and bars you can find other caipirinha flavors that use strawberry and other typical fruits such as 'Maracujá' (Passion Fruit).

Cachaça is Brazilian liquor made from distilled sugar cane juice. While rum is distilled from molasses, cachaça is distilled directly from the juice of the unrefined sugar cane. Before distillation, the juice ferments in a wood or copper container for three weeks, and is then boiled down three times to a concentrate. Cachaça is always distilled in such a way that the scent of sugar cane and inimitable flavor typical of rum are retained.

Ingredients:

1 lime
white cane sugar
Cachaça
crushed ice

Directions:

Cut the lime into eight segments and squeeze them in a glass using the pestle.
Add white cane sugar and stir briskly.
Then fill glass to brim with crushed ice and douse with Cachaça.
Caiprinha is traditionally served with two straws.

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How to Serve La Fée Parisian Absinthe

In Too lazy to assign a category on December 10, 2006 at 7:21 pm

Pour one shot of La Fée into a glass.

Place a slatted La Fée Absinthe spoon on the glass.
Place one or two sugar lumps on the spoon.

Drip six to eight parts iced water through the sugar and into the absinthe.

Stir mixture, which will turn cloudy, and drink.

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How to Serve La Fée Bohemian Absinth

In Too lazy to assign a category on December 10, 2006 at 7:17 pm

Pour a shot of La Fée Bohemian Absinth into a glass.
Dip a teaspoon of sugar in so that it absorbs the absinth.

Light the sugar and let it burn so that it bubles and caramelises.

Pour the melted sugar into the La Fée and stir
(if the glass catches alight, quickly smother the flames).

Add 1-2 parts water to the absinth.

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