October 2, 2012

Cocktail to Cocktail Hour V2: Episode 5, Drowsy Librarian and Ed Skoog

Well, friends, it’s been a bit of a break for the favorite cocktail-making series in the history of cocktail-making series (at least that’s what the Nielsen Company told me), the Cocktail to Cocktail Hour. I can’t say much about the break, only that the world-renowned series director and cameraman and producer of said serier is no longer allowed in Tijuana. But, but, but we’re back! And back in genius fashion as poet Ed Skoog is back in the studio, making a variation on his Dark Spirits’ favorite the Drowsy Chaperone, a new drink called the Drowsy Librarian. He also talks about Grandparents Day, Brazilians, and candy. Watch now!

January 14, 2009

What I’m Drinking Right Now: The Drowsy Chaperone

I wish I had a little sound file of me singing “baby it’s cold outside,” because I can’t think it without singing it, and since you’re here now, too, reading this, you should be able to hear what I hear–right? Or is that too meta-something-or-other? And speaking of somethings-or-others, I just learned when looking up “baby it’s cold outside” that in the classic version of the song, “the female voice in the song is called ‘The Mouse’ and the male ‘The Wolf.’” There’s something probably chauvinistic in that, but I like it anyway. Now, where was I? Oh yes, Ed Skoog. He came up with the following recipe for the Drowsy Chaperone, cause he’s so cuddly that when the lights are dim and he’s serving up a warm-but-brandy’d drink in front of the fire he likes the guardian keeping him and his lady love from getting to, shall we say, “amorous town,” he likes that guardian to dodder off into sleepy land. It has nothing to do with the musical comedy of the same name. But all to do with sidling up to that special someone with a toasty liquid treat in a snifter when the wind’s whipping along outside your door.


1 buttermint

1 1/2 ounces brandy

1/2 ounce crème de peche

3/4 ounce Cointreau


1. Add the buttermint to a snifter, and then top it with the brandy and crème de peche.


2. Put the Cointreau in a mug and heat it in the microwave for about 15 seconds. It should be hot but not boiling.


3. Carefully pour the Cointreau into the glass–isn’t it pretty and steamy and warming and lovely?

Rathbun on Film