The grill was warming up and the ballgame had taken an annoying turn after a bobbled ball in the outfield. He turned the radio down and went inside to get the chicken and zucchini she had prepped. A ribeye would have been more up his alley, but words like "healthy" and "cholesterol" had been floating around . . .
He reached for the tall heavy-bottomed crystal shaker he had used almost every day for as long as he could remember. It was a gift from his mother-in-law from some fancy place whose name he had forgotten. The sticker that signified it legitimate had long been removed the same way he always pulled the band off of a cigar before he . . .
Shaking hands with everyone was becoming tiresome and he didn't know any of these people. The invite was a surprise when it came and he couldn't remember how he had actually met the happy groom. A class from college or an old client. It didn't matter he thought as he scanned the room. He somehow felt obligated to come . . .
It was a few minutes before five and there was an open seat at the bar. He hated sitting at a table so the tall vacant chair was a welcome sight. The seat had held his weight many times before.
A round leather circle slid across the marble toward him. The affable bartender pinned the coaster to the surface with a glass of . . .
The home bar trifecta
To cut to the chase, I am talking about making the bedrock of your home bar a bases-loaded collection of gin, whiskey and white wine.
Shaken or Stirred
I use my blog as a personal Rolodex and journal for cocktails. I am constantly looking up things I have written to double check myself. It is easier than carrying a book around. I have also tweaked recipes after doing this for so long to dial them in exactly how I like them. The days of the "two-three . . .
and don't forget the Gin Buck
With Baseball season right around the corner pull out a collins glass and let's run through the best day game companion save for light beer and sunflower seeds. This long drink at its simplest is gin with sparkling lemonade. Of course, the Old Tom Collins should be made with Old Tom gin but I assure you that a standard London . . .