Or at least he thinks he can in the below video. But he is challenging you to prove him wrong. So, if you’re tough enough, film yourself and then let him know. I’m just happy I can have an open beer served to me really darn fast (and without even having to break the bottle’s neck off with a rock. Which is what I usually do).
I am going to get out of the way on this one, because the important talking is all done in the below video, which is a sweet (but not sugary) review of Dark Spirits. The review comes from Jen at the Library of Eden (and, in case you’re getting all wiggy about it, let me assure you–I know no one from the Library of Eden, so this is an unbias’d awesome freaking review.) Check it out:
Some (foolish ones) think a marathon is just a race ran a certain number of miles from point A to point B. When, actually, many things (life, even, if you know the full story) are marathons, going from one point to another. Heck, maybe that’s just the way it feels today though. Whichever case you’re in to, it’s nice to have a good drink to sip after the marathon is over, or before the marathon happens, or to sip instead of running at all (my choice). I think the Class of the Race is ideal for these situations, with its classy blend of bubbly, bourbon, Bénédictine, Peychaud’s, and a touch of simply syrup. Learn to make it (and watch a real marathon ending with it) in the below video, filmed by Dr. Gonzo (genius—have you emailed him about getting your quarterly free Khaos Apocrypher by the way?) and featuring a troop of serious runners. Or drinkers.
Though this is Halloween week, making it the ideal time of year for a ghoulishly good (gawd, it’s fun to get yr Halloween speak on) mix like the Warlock, it really brings a magical charm to any evening. Well, any evening that you’re feeling like a yummily mystical mixture of brandy, Strega, limoncello, orange juice, and Peychaud’s bitters (which should really be any evening, now that I think about it). Click on through to the below video and learn the exact tricks to making it, but be warned!!! It can change you into a conjuring zombie. But now you know.
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).
PS: Want to catch up on all Chow tips. Here they are: #1, #2, #3, #4.
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).
The Man Behind the Evening's Plans
A.J. Rathbun is a freelance food and entertainment writer, poet and author, a frequent guest on the Everyday Food program (Martha Stewart Living/Sirius satellite radio), and is a contributor to culinary & entertainment magazines such as Every Day with Rachael Ray, The Food Network Magazine, Real Simple, Wine Enthusiast, and many others. Of course, there's so much more to it than that...
Read More