May 16, 2017

Cocktail Talk: Maigret and the Lazy Burglar, Part II

maigretIf you missed our first bout of May Maigret Cocktail Talking, and want to learn more about the burglaring, then by all means, please go read Part I. I’ll wait.

Back? Awesome! Let’s get into our second quote, which is taking place in a small bistro, with Maigret questioning the publican (or, here, I suppose, bisto-lican), who relates a story of said lazy burglar and his desire for . . . well, just read it, why dontcha.


“I was busy with the coffee percolator. I didn’t hear any footsteps. And when I turned round, there he was, leaning on the bar. It gave me quite a turn.”

“That’s why you remembered it?”

“And for another reason, because he asked me if I had any real Kirsch, not the fancy stuff. . . We don’t get too many orders for that. I took a bottle from the back row – that one there, with the German words on the label – and he seemed pleased. He said:

“‘That’s the real thing.’”

“He took the time to warm the glass in his hand, and drank slowly, looking at the clock. I realized he was wondering whether to ask for another, and when I held out the bottle he didn’t say no.”


— George Simenon, Maigret and the Lazy Burglar

February 14, 2014

What I’m Drinking: The Rose

It’s Valentine’s Day – let me give you a little quoted advice*:

Showing up with a dozen limp red roses picked up last-minute on Valentine’s Day garners only a thumbs-down from a romantic dearest (if not a door slammed in the face, or a slap, or an invitation to spend the night on the couch). However, you can show that love how much you care and start the evening right by swapping the limp flowers for a liquid Rose and having it ready when he or she walks in the door (or when you show up at his or her door).

This Valentine’s Day maker-better is from Ginger Bliss and Violet Fizz, too!



Cracked ice
2 ounces dry vermouth
1 ounce kirsch
1 ounce Chambord
Maraschino cherry, for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the vermouth, kirsch, and Chambord. Stir well.

2. Strain into a cocktail glass and add the cherry.

*Funny enough, I’m quoting myself. But hey, I’m funny.

February 19, 2013

Cocktail Talk: Waltz Into Darkness

Way back on March 10, 2009, I posted about Cornell Woolrich, the noir-mystery-darkness master, quoting from his book Fright. I’m aghast that it’s the only Woolrich quote I’ve had on here, as I think he’s a darn fine writer, even though he has lots of books that aren’t going to leave you humming a jaunty tune – more walking around wondering why anything is worth it. Waltz Into Darkness is the only book of his I think that has “Darkness” in the title, but that word sums his selection up well (oh, he wrote it originally as one of his nom de plumes, William Irish, by the way). I strongly suggest reading up on your Woolrich even you have only a passing liking for the noir. Or, Benedictine.

It was by now eleven and after, a disheveled mass of tortured napkins, sprawled flowers, glassware tinged with repeated refills of red wines and white; Champagne and kirsch and little upright thimbles of Benedictine for the ladies, no two alike at the same level of consumption.

Waltz Into Darkness, Cornell Woolrich


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