November 9, 2018

What I’m Drinking: The Volga

I’m just gonna quote one of my favorite headnotes here (I know, I know, vulgar to quote myself, but what the heck), from Good Spirits:

“It’s as if I never left. In a canoe. On the longest river in Europe, the Volga. Ice in every direction. Bears and bear-like animals along the banks. A storm railing against that canoe for every one of the 2,300 miles. Crazy birds circling, waiting for the canoe crash to pick the remains clean from splinters. Water splashing over the sides like a curse. And then the sturgeon with their beady eyes tracing my progress from the deep pockets. The banks birthing jagged rock after jagged rock, taunting me with possible capsize after capsize. But did I worry? No sir, and no ma’am. I poured a Volga and sat backed and smiled. If you’re every stuck on a long river, I suggest doing the same.”

This is made even better if you use Sidetrack Distillery’s Cassis, which is tarty, fruity, and awesome-y.

volgaThe Volga

Ice cubes
2 ounces vodka
3/4 ounce cream de cassis
1/2 ounce heavy cream
Two raspberries for garnish

1. Fill a cocktail shaker half way with ice cubes. Add the vodka, cassis, and cream. Shake well.

2. Add the two raspberries to a cocktail glass. Strain the mix into the glass. Za vashe zdorov’ye!

May 3, 2013

What I’m Drinking: The Silver Jubilee

Some days, I want to drink a drink with banana in it (rare days, but sure). Some days, I also want to wear a bowler hat, walk around the house saying “pip, pip” and talking in perhaps the worst English accent of all time. Some days, I also like to have a bit of gin. Some days, I’ve been known to don spats. Some days, I’ll read Agatha Christie until my eyes get tired. Some days, I do every single one of the aforementioned things at the same time. On those days, I’ve probably had more than one Silver Jubilee (using this recipe from Ginger Bliss and the Violet Fizz).

Silver Jubilee

Ice cubes

2 ounces gin

1 ounce crème de banana

1/2 ounce heavy cream

1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, crème de banana, and heavy cream. Shake well.

2. Strain into a cocktail glass. If you’re having one of those days, garnish with a piece of dark chocolate and a thick banana round.

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