Shake, Rattle, and Scroll for more information about this earthquake anniversary tour.

downtownsf.org/do/1906-eart...

#sanfranciscohistory

Enjoy!

Bud Cort, best known for role in 'Harold and Maude,' dies at 77 Actor Bud Cort, best known for his role in the 1971 film "Harold and Maude," has died. He was 77.

RIP, Bud

Dang. Forgetting the #Cheers 🍸shows how rusty I’ve become.

Deelish, I was good and stuck to one but boy howdy I wanted a second.

Wordsmith

Shake with ice

3/4 oz or 22.5ml overproof Jamaican rum( suggested: Smith & Cross)

3/4 oz or 22.5ml Green Chartreuse

3/4 oz or 22.5ml Luxardo Maraschino Liqueur

3/4 oz or 22.5ml lime juice

Strain into prechilled coupe, lime twist

from the mind of Chuck Taggart @sazeracla.bsky.social

I usually halve the recipe from David Wondrich’s Punch book (cause I don’t have that many friends or that big a punch bowl.) I also prep an oleum saccarum rather than just using the sugar and lemon juice.

I’ve never been able to find a bottle of that up here in the Pacific Northwest

Some Philadelphia Fish-House Punch is in my future…

Not much real peach brandy (eau de vie) being produced anymore. High Wire does a delish bottled-in-bond version. And this year I was lucky enough to snag a bottle.

I am saying nothing regarding Seattle baseball. ⚾️ No jinxing.

Happy thread! ☺️

Gibson

2.5 oz Sipsmith London Dry Gin
0.5 oz Noilly Prat Extra Dry vermouth

Stirred with ice until very cold
Strained into a prechilled coupe

Garnished with one home pickled onion per recipe found in Robert O Simonson ‘s Substack, The Mix.

#Cheers 🍸

We admitted we were powerless over algorithms—that our feeds had become unmanageable.

Props to you, sir.

Pardon my redundancy. Reminder to read before posting.

Irish Coffee as per Jeffrey Morgenthaler

1½ oz (45 ml) Irish whiskey
2 tsp (10 ml) 2:1 brown sugar syrup
3 oz (90 ml) hot, strong coffee
1½ oz (45 ml) heavy cream, lightly whipped

To a preheated Irish Coffee glass,
Add whiskey, brown sugar syrup, and coffee to glass. Float cream.

#Cheers 🍸

At the cabin so limited options…

wanted a Manhattan but not a Manhattan

Settled in with a Tipperary variation

Hugo Ensslin went 1:1:1

I chose 2:1:large dash

2 oz Redbreast Cask Strength
1 oz sweet vermouth
large dash Green Chartreuse

stirred with ice, strained into a coupe

I’m so wish I was more discerning.

Drinkyverse friends… I’m currently using Martini & Rossi Riserva Speciale Rubino as my Italian vermouth, ‘cause, well, I bought a bottle…

Enjoying it, especially in my Negroni, Boulevardier and so forth. (And Manhattans).

Thoughts?

Particular applications you’d recommend?

Great hack when no oranges are about. Sounds like you like it better with bitters!

Boulevardier as adapted by Dr. Cocktail

2 oz bourbon whiskey
1 oz sweet vermouth
1 oz Campari

You could certainly stir with ice and strain over ice in an old fashioned glass but O was lazy and just finger stirred with a big hunk in ice

Orange twist discarded or dropped in.

#Cheers 🍸

I love folk in the drinkyverse

I use Redbreast but that’s cause I always have it around. There are so many good Irish whiskies these days.

One of my all-time favorites.

Leaving of Liverpool
By @davidwondrich.bsky.social

shake well with ice

1.5 oz Irish pot-still whiskey,
.5 oz rich Jamaican rum,
.5 oz lemon juice,
.5 oz cold black tea,
.5 oz rich simple syrup.

Strain into rocks glass over fresh ice and grate nutmeg on top.

#Cheers 🍸

Picked up my copy at Booklarder in Seattle. It’s a romp. I keep getting Hendrick Van Loom energy from the history being imparted here.

@davidwondrich.bsky.social I think have everyone id’ed on pages 38-39 and except the Sangaree guy, help me out.

The Man Who Drank History How biomolecular archaeologist Patrick McGovern traced the tangled roots of humanity’s first drinks

“Talking with Patrick McGovern about liquor was like talking to an astronomer about the Big Bang.” A tribute to the man who saw ancient history in every sip.

As always, you are most kind. I have greatly appreciated your support and feedback.

Finis, how appropriate that the final
entry of my daily review of the OCtS&C would be for these two lovely and essential contributors to the cocktail renaissance. Have met so many wonderful people through this project. Now what will I do with the next four years!

#Cheers 🍸

Oxford Companion to Spirits & Cocktails pg 615 contr @audreysaunders.bsky.social @davidwondrich.bsky.social

salt

is a mineral that, in cuisine and in mixed drinks, is not only a primary flavor in itself (along with sweet, sour, and bitter) but also an enhancer and modifier of other flavors.