Well, as much as I’ve loved the Chow tips (which have been loved by Leslito and Scharrer as well, at least, cause they have good taste in tips), and loved doing the tipping with Chow folks, I have to announce this is the last one, which might be an occasion for tears (like when you watch the last episode of Garth Marenghi’s Dark Place and realize there aren’t any more episodes for reasons only the devil knows, and he ain’t telling). But, on the flip side, it’s also an occasion for joyous laughter, merriment, and drunken revelry, cause (as I mentioned below), this particular tip is the most capitally cowabungaing Chow tip laid out in lovely fashion on the liquory Spiked Punch yet: a tip for creating your own captivating limoncello. Ah, limoncello, the Italian sun god of liqueurs. I like it when I’ve eaten a lot, and when I haven’t eaten enough, when it’s mixed up in a Princess with soda and raspberries (in wife Natalie’s recipe, which you can find in Good Spirits if you need to) and when it’s served solo. I like it, period, people. And you will to, so watch this tip and get your own started today (really, do it. The store-bought stuff’s never as good. And the recipe’s from Luscious Liqueurs, if you need to read things in the old-timey traditional manner).
For my fourth (out of five, you lucky people) tip filmed with the fine culinary and drinkingary folks at Chow, I delve into the deep nature of ingredient order. In drinks (well, what did you think?). Also, I make a Bronx (which you’ll love–you love a Bronx right? Named after the zoo? You should be having one now. Or after you watch the video), and my cheeks shake a little while I’m shaking the drink, which is a nice human touch. Because I’m not a robot people. Oh, if you haven’t watched the other Chow tips yet, get to it. Here they are: #1, #2, #3. And one more to come (yay!), and it’s the most tantalizingly terrific tip to make it to Spiked Punch yet.
Okay, all right, calm down–I promise at least one non-Chow tip post after this one, before another Chow tip post (though Schticker girl does seem to dig them, and that’s good enough for me to post more). But dang it, they’re so well done (bless the Chow people, goodly Chow people) I feel like shouting them out on the streetcorner. Since I can’t get away from my desk due to the shackle, and think that streetcorner shouters need serious beards and louder voices, I’m going to post them here instead. This post presents that age old debate: nature vs nurture. No, no, that’d be dullsville baby. It’s an even more momentous showdown: Shaking vs Stirring. Who wins and who whines? Well, you’ll have to watch it to see (but to give it away, the winner is you, and the whiner is the person not having a drink tonight).
Following up on my Chow tip-a-thon started below, here’s a second tip to take you into your weekend (the urge to write “don’t take any wooden nickels” is almost unbearable. Like being chased by a big cliché bear through a forest of old carneys. Or something like that), a tip where I talk about ice, which is probably important for every single weekend. But really, the main reason to watch this clip (outside of the pure beauty of it, thanks for which goes to the Chow folks themselves, cause they are the awesomeness) is for the close up of my Pug muddle smacking that ice around. It’s made of Mexican rosewood (also called bocote) and is the best muddler in the world. Gawd, it’s so lovely I sometimes sleep with it under my pillow so I have good muddling dreams. If you don’t have a Pug muddler, then I suggest you get one, though it won’t be as cool as mine, it may be the second best muddle in the world. Just email the friendly Chris Gallagher, who makes them all by hand, at jcgallagher08 at hotmail dot com. Now, as Iceman would say, “Ice On!” (Okay, he probably never said that. But should have).