Tag Archives: drink recipes

Two Random Things and a Drink Recipe

Most of the media output here on the webs makes me want to put my face in a pillow and wail. So here are some things that soothe me, here in the age of anger.

Podcasts of smart/funny women talking.
There are differing opinions on how to subdivide podcast genres, but I like to think of them in two major groups: the people talking kind–which includes interview, monologue, and co-hosted shows a la WTF, Bill Burr’s podcast, and For Colored Nerds, respectively, and the narrative kind, like NPR’s empire of podcast/radio shows. I separate these by their use of sound effects and different storytelling techniques. I usually gravitate toward the narrative kinds, but lately a couple of talkies have me hooked. Specifically: Call Your Girlfriend and Los Feliz, the Podcast. There’s something entirely edifying about listening to smart and funny women talking together. That is all.

 

David Chang coming to LA!
We’re ready, booboo.  I know this isn’t going to happen, but I have a fantasy of him opening up shop in Far East Plaza down the aisle from BaoHaus and Chego! and Howlin’ Ray’s so he and Eddie and Roy and Johnny Ray can just bro out at a picnic table sometimes. Or that this would be a sitcom. Also I wish there were some lady chefs there, now that I’m writing this.

For summertime, try this drink I made up:

Ruby Jane
3 ripe strawberries
1 pinch cilantro
3/4 oz lime juice
3/4 oz sugar or agave syrup
2 oz aged cachaça
2 dashes rhubarb bitters

I named it after my niece. She’s bright, sweet, and funky, too. Muddle, shake and dump into a bucket glass and drink it.

Rhubarb bitters are more versatile than you might imagine. They have a nice halfway flavor between fruity and vegetal/herbal. Those and celery bitters are dark horses. Celery bitters can surprisingly liven up just about anything. It’s the msg of cocktail flavorings. Underrated and unjustly maligned.

Are you a person who hates cilantro, that most divisive of leaves? Try mint, I guess. Or make something else. We frown upon substitutions.

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Musins and Drinkins: Recipe Time!

The price of consumer off-premise liquor in California is far lower than that of my home state, New York. This is due to a number of factors, all of which are too boring and opaque to get into. It was a tremendous selling point for me, and a complete culture shock, that in California, one can purchase strong spirits in grocery stores, gas stations, or, if you prefer, your local CVS, and not just at designated licensed stores that may or may not have sales counters flanked with bullet-proof glass. Cheap booze flows in the streets, here, it seems.

Interesting fact, though, that the price of prepared beverages, IE drinks you buy at a bar, is pretty much evenseys between the giant city where I used to live and the one where I now reside. In both places, t’s an easy thing (particularly in the age of plastic currency) to waltz into a bar, blink, and spend fifty or sixty bucks.

What a revelation, then, to find that for that same fifty or sixty bones, one can dance on over to the Trader Joe’s and stock one’s entire home bar!

So I’ve been mixing at home, I guess is the point of all this. I mean, I went to bartending school. At Columbia. (Recipe after the jump, y’all)

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