Tag: Happy Hour (Page 67 of 81)

Drink of the Week: Tom Collins

June 24, 2011 / Bob Westal

Summer is on in earnest now. Even here at drink-of-the-week central, in late-to-warm-up semi-coastal Southern California, the temps are finally starting to hit the eighties. So, it’s time to highlight some good warm weather drinks and Tom Collins is an excellent place to start. Though the genesis of the name remains a topic of speculations — we’d go into it, but it’s just too hot — and rather nasty Collins mixes have besmirched its mysterious monicker, this is an excellent and easy to make classic refreshment. It’s also substantially less rich in sugar and calories than drinks containing pre-made sodas, including the venerable gin and tonic. (Tonic water might taste slightly bitter, but it’s as high in calories as most sugary sodas.)

Tom Collins

2 ounces gin
1-2 ounces lemon juice
1-2 teaspoons superfine sugar
Soda water
Lemon slice and maraschino cherry (garnish)

Dissolve sugar in lemon juice in, naturally, a Collins glass. Add ice, gin and fill the balance with soda water. Stir with swizzle stick or cocktail spoon, add lemon wedge and a very optional maraschino cherry as garnish.

As you can see, we’ve left a considerable amount of wiggle room here. If you like your drinks very tart, use two ounces of lemon juice and one teaspoon of sugar. If you have a slight sweet-tooth like we do, use just one ounce of lemon juice and 2 teaspoons of superfine sugar. It’s still fairly tart but not alarmingly so, and those two teaspoons of sugar only have 32 calories, about half of what you’d get out of half a can of soda. Of course, the gin has more.

Speaking of gin, there are, of course many variations using other booze. The most popular being the vodka Collins and John Collins (aka, the whiskey collins). We love the latter a lot, but looking at the Wikipedia entry for the drink, we’re joansing to try the Jose Collins (with tequila, naturally), the Ron Collins (with rum), or the Sandy Collins (with Scotch). On the other hand, we have no desire to try the Phil Collins, a mocktail, which substitutes 7-Up for the booze. However, we are still trying to figure out a good “Susudio” joke, except that there probably is no such thing…

Food & Drink, Lifestyle, Vices

7-Up cocktails Drink of the Week Happy Hour Jose Collins Phil Collins Ron Collins Sandy Collins Southern California summer Tom Collins tonic water

Friday Video – Gary Numan, “Cars”

June 24, 2011 / David Medsker

Following last week’s tribute to “The Green Lantern” with a couple of green-themed songs, we would have been fools not to take advantage of a similar tie-in with a certain Pixar movie that a certain someone’s four-year-old son is positively dying to see. Maybe we’ll see someone singing this at a karaoke bar during one of the Tokyo scenes. (As it turns out, no one sings “Cars,” but Weezer sings “You Might Think” by the Cars. And it’s pretty lame.)

It seems amazing that this song was such a big hit at the time. Not because it didn’t deserve to be, because it absolutely did, but because there wasn’t anything else on American radio at the time that sounded remotely like it. What’s even more impressive is how well the song has held up sonically. Whenever someone makes a record using cutting-edge technology, it almost instantly sounds dated. Not this song, and it’s likely because Numan was smart enough to use real drums and an analog bass to anchor the track.

Bonus video: here’s a clip for the B-side to “Cars” (yes, we had the 45), a nifty little track called “Metal.” Almost as awesome as its A-side.

Music, Videos

Cars Disney Friday Videos Gary Numan Happy Hour Metal Pixar The Pleasure Principle video of the week

Drink of the Week: The Sidecar

June 17, 2011 / Bob Westal

Allegedly dating back to the days of World War I and Papa Hemingway’s favorite bar in Paris (that would be Harry’s, of course) and apparently invented either by or for a motorcycling serviceman with a sidecar on his vehicle, this is a drink that is being revived more and more often these days. As with most of the other classic cocktails, there is a pretty huge amount of variation in the proportions of what boils down to being a delightfully simple drink. However, after looking at a number of recipes from different sources, there are two basic variations.

The Sidecar (modern day)

2 ounces cognac or brandy
1 ounce Cointreau
1/2 – 1 ounce freshly squeezed lemon

Combine ingredients in a cocktail shaker, shake very vigorously, and pour into a pre-chilled glass. Some bartenders garnish with a lemon twist. Others rim the glass with sugar by wetting the edge of the glass with lemon juice and placing the glass on plate of bowl of sugar. However, serving this drink garnish free in simply a chilled glass will do just fine.

Now, some recipes from less reputable sources might also suggest you could use any brand of triple sec — Cointreau is the relatively pricey “original” triple sec and is drier than the garden variety. After experimenting all week with a cut rate version using a decent but basic brand of the orange liqueur, I’m here to tell you that simply doesn’t work in the above recipe. Even with an entire ounce of lemon, it was way too insipidly sweet if I used the smaller amount of lemon juice for me, and I have more of a sweet tooth than most hardcore cocktail aficionados. Even with more of the super tart juice, however, the darn thing simply failed to come together, which I guess is why everybody in the booze world I respect implies it’s either Cointreau or the highway here.

However, there is an older version of the beverage which is an entirely different story and great news for us impoverished cocktail hounds

The Sidecar (original)

1 ounce brandy or Cognac
1 ounce Triple Sec or Cointreau
1 ounce fresh squeezed lemon juice

Again, this is prepared by simply shaking very vigorously and lengthily and pouring into a chilled martini glass.

While this is a bit less stiff than the drink above and in theory should be more sickeningly sweet, the cocktail alchemy seems to be entirely different and the arguably excessive sweetness of the triple sec and the tartness of the lemon juice counterbalance each other quite beautifully with the brandy acting as an effective moderator. I can’t wait to try this and the above recipe with Cointreau. Maybe somebody will send me a free bottle…

As for brandy vs. Cognac, I’ve had Cognacs that were not as good as the inexpensive French brandy (Raynal) I’ve had great luck with on other drinks, but just be aware that Cognac is simply a more expensive type of grape brandy made in a specific part of France. If anyone wants to send me some Cognac, they’re naturally welcome as well.

Food & Drink, Lifestyle, Vices

brandy cognac Cointreau Drink of the Week Happy Hour Harry's Bar Hemingway Sidecar

Friday Video – ‘Green’ two-fer: Dink and New Order

June 17, 2011 / David Medsker

With “The Green Lantern” assaulting the multiplexes this weekend, we thought we’d do a themed piece to go with it. First up: Dink, a Kent, OH quintet that scored a modern rock hit with this little aggro dance number “Green Mind.” (Think Soul Coughing, but more aggressive.) Always loved this song, and watching the video now is so amusing. Look at how much fun those kids are having. Not sure they’d be allowed to mosh like that now. Bonus points to the band for sampling Kenneth Mars from the 1968 version of “The Producers” (the 1-2-3-4 count-off in German). And of course, for that great, great intro. “Frankly, I’m getting a little ticked off.” “Go to hell.” Awesome.

Second, we have New Order’s “Everything’s Gone Green,” where the remaining members of Joy Division were still trying to find themselves after lead singer Ian Curtis committed suicide. You can definitely hear the groundwork for “Blue Monday,” which would appear a year and change later, being laid down here.

Lastly, for no real reason other than to pretty up this post when it hits our Facebook page, here is a picture of New Order. You have to hand it to them — they were pretty indifferent to fashion and style trends, and that’s a good thing. It gives them a timeless look, and ultimately, we believe that is how New Order will go down in history. These songs are going to live forever.

Music, Videos

Akron band Dink Everything's Gone Green Friday Videos Green Mind Happy Hour New Order video of the week

Drink of the Week: The Bloody Mary

June 10, 2011 / Bob Westal

Bloody Mary plus Long before I began to get more than casually interested in mixology, I wondered into a dive bar on Sunset Boulevard and requested a bloody Mary from a crotchety bartender.

“Bloody Mary’s are what alcoholics drink in the morning!” he informed me brusquely, clearly speaking of a subject he knew first hand. After it became clear he wasn’t joking and really was irritated by my order, I settled for a screwdriver, but I wasn’t happy. Sorry, but in my opinion you should be allowed to enjoy this delicious cocktail at any time of day and you shouldn’t have had to have blacked out the night before in order to merit one. In fact, if you have, you’re probably a lot better off drinking it virgin (i.e., alcohol free), which really isn’t a bad thing to drink regardless.

The origins of this fairly easy to make but still rather complex drink, with loads of potential ingredients, are vague but apparently some credit is due the late comedian and “Toastmaster General” George Jessel — today best known as the inspiration for the voice of Dr. Zoidberg on Matt Groening’s “Futurama.” It’s apparent that the name “bloody Mary” either comes from bloodthirsty Queen Mary I of England or the legendary ghost all 9 year-olds know, but that’s a bit vague too. We do know that if you repeat the name “bloody Mary” 100 times, you’ll get a bartender even more annoyed than the one who refused to make me this drink.

Below is a good, but rather mild, starter recipe.

The Bloody Mary

1-1.5 ounces of vodka
4-6 ounces tomato juice
1-3 dashes of hot sauce
2-4 dashes of Worcestershire sauce
1 dash of ground black pepper
1/8 tsp. pure horseradish (or more)
1-3 dashes celery salt
1/2 ounce of lemon juice (optional)’

Possible garnishes: celery stalk, lemon slice, olives, pickled green beans, carrot sticks, dill pickles, cucumber, cooked cold shrimp, whole Maine lobster (just kidding on that one)

Pour tomato juice and vodka over ice into a glass (Collins or larger), add Tabasco or the hot sauce of your choice, Worcestershire, pepper and other spices. Stir vigorously with swizzle stick or bar spoon, add as many garnishes as you dare.

***

As you can see, there’s a lot of room for variation and personal taste here. To be honest, I’m still perfecting what proportions and technique work best for me and I’m not sure why sometimes my bloody Mary tastes heavenly and other times, just pretty good.

A couple of quick notes. First of all, don’t be afraid to try other types of liquor other than vodka. I’ve been using gin a lot lately, but also have had reasonable success, believe it or not, with whiskeys. Also, don’t let the fact that you may not have every single one of these ingredients stop you from building your own bloody Mary.

In fact, the best bloody Mary by far that I’ve made myself came from a recipe developed by Hendrick’s gin for use with their brand. It’s just Hendricks, tomato juice, a slice of cucumber, some hot sauce, and ice. My second favorite version of the bloody Mary comes from Canada. It seems our neighbors to the north make theirs with Clamato and they call it a bloody Caesar. I’d say it was “bloody good,” but that would be annoying.

Food & Drink, Lifestyle

bloody Caesar bloody Mary Clamato cocktails Dr. Zoidberg Drink of the Week Futurama George Jessel Happy Hour Hendrick's Gin Mary I of England Matt Groening