Fucking beautiful right? Mmmm.
It’s Fernet, vermouth, agave and orange bitters I think? A nice lady at the bar recommended it and it was awesome. (Not quite as good as Fernet all by itself, but it was a nice change of pace last night.)
(And yeah, I just called Virgil’s Sea Room “VSR.”)
Now let’s rock:
I was hella blessed to be asked to make a guest appearance this morning on Roll Over Easy (the finest morning radio broadcast on the planet), and during the show I talked about how much I like to get on the Oakland-Alameda ferry and order some gins ‘n’ tonics and take in the gorgeous views of the Bay Bridge and the Port of Oakland and everything.
And then our pal Ben Russo figured out what to call it:
— Cracked Machine Ben (@bnrsso) July 10, 2014
Here are scenes from my last two budget yachting trips btw:
P.S. One time in a “Drink of the Week” column, I explained why to have gins ‘n’ tonics on boats.
I’m not totally sure it was actually a good idea, but it was fun. Here’s info:
Herbsaint first appeared in 1934. It was the creation of J. Marion Legendre and Reginald Parker of New Orleans, who learned how to make absinthe while in France during World War I. It first went on sale following the repeal of Prohibition, and was unique in its category as an absinthe substitute, as opposed to a pastis. Herbsaint was originally produced under the name “Legendre Absinthe”, although it never contained Grande Wormwood (Artemisia absinthium). The Federal Alcohol Control Administration soon objected to Legendre’s use of the word “absinthe”, so the name was changed to “Legendre Herbsaint”. The Sazerac Company bought J.M. Legendre & Co. in June 1949. Herbsaint was bottled at 120 proof and 100 proof for many years, but the recipe was modified in the mid-1950s, when Herbsaint began being bottled at 100 proof and 90 proof. By the early 1970s the 100 proof variation was discontinued, and the 90 proof version remains the predominant Herbsaint available today. In December 2009, the Sazerac Company reintroduced J.M. Legendre’s original 100 proof recipe as Herbsaint Original.
The name Herbsaint originates from “Herbe Sainte” (Sacred Herb), the French/Creole term for Artemisia absinthium and except for the letter r is an anagram of absinthe. [link]
This week’s “Drink of the Week” is a very special review by the very talented Podboy:
I don’t really want to tell you because I hate it so much I promply tried to forget it. I’ll give you a hint though which is: it is the same amount round as red as it is gross. In case you couldnt guess from those clues I did BUZZ-BALLS. Unluckily even if you guessed right your still wrong because to be honest it was more like BARF-BALLS.
“BUZZ-BALLS RUM-JOB” NAME doesn’t even make sense except unless you count how feeling like drinking it is a STRESSY JOB!
To be honest the strawberry flavor is quite sweet and fresh but the rest of it is very hot on your tounge and barf-like. If I could say one thing to the maker of this it would be you should make it all the way round so it rolls away from me.
Do I reccomend this drink? In fact I DO reccomend this drink. I do reccomend this drink is never drank by a human that is!
Ha! Thanks, Podboy! (Be sure to check out the Podboy archives for some killer X-Files and Walking Dead fanfic too.)
You know, on these hot summer days, when you want something a little more complicated than a beer, but making a cocktail just seems too hard, and leaving your backyard seems a *lot* too hard… just make a shandy! Sneak Attack + aranciata works pretty good, but half the fun is playing with different combos.
Let’s get to work!
Update (5:16pm): This combo works pretty good too…
Not nearly as good as the other two marg options I’ve mentioned today, but it contains real tequila, it’s a damn sight better than any of the other BuzzBallz, and, to be honest, it’s on par with or better than most dive bar margaritas (not including all the good options we have here in the Mission, obvi).
My friends couldn’t believe they charged me $9 for dusty brown syrup with no alcohol left in it, but it was fun! You could taste in every sip the 60 years of nobody ever ordering Campari, in that dark little room with the best jukebox in the world.
I got the mini Coronas, but even still, Simon had to smash his nose in to get his lips around the edge of Nattles’ little mason jar. But it made the drink even better! Because he had to really work for it!! (Right, Simon?)
Anyway they’re good because if you make them at home (as opposed to having them at Chevys on the water) you can fine-tune them with all the ingredients you like best.