The Montmartre was Hollywood’s first big night club — somewhere where, even during Prohibition, a drink and a bit of gambling were a sure thing. It quickly became the most publicized club in the country. Valentino, Tom Mix — even Winston Churchill — were seen at the Montmartre. Even so, we’re not fans of the original Montmartre cocktail featured in “Hollywood Cocktails”. Instead, we’ve turned the drink into a way-too-easy-to-drink milk punch that’s pink and sweet but never let’s you forget that you’re drinking booze.
Opened in 1930 adjacent to the Montmartre, the Embassy Club maintained a private membership list of 300, including Charlie Chaplin and Gloria Swanson. By excluding the gawking public, the Embassy Club failed, pulling down the once-popular Montmartre (same owners) with it.
1.5 oz Pusser’s Rum
1.5 oz Agua de Tamarindo (recipe below)
3 – 4 oz Club Soda, to top
Add all ingredients to a collins glass with ice
Garnish with a lime wedge
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Without tequila among our bottles, you might be inclined to think that 12 Bottle Bar would sit out Cinco de Mayo. In fact, when we’ve asked the experts, a few of them have suggested that we replace one of our bottles with one from south of the border. While we certainly love tequila (in particular, great mezcals), we hold to the belief that its use in classic cocktails is limited. Besides, if you’re craving a taste of Mexico, there are so many other beverages to explore – like agua de tamarindo.
Add all ingredients to a mixing glass and stir together without ice.
Pour into a rocks glass filled with crushed ice and stir gently.
Garnish with an orange wheel.
Featured Glassware: Boston Double Old-Fashioned by Villeroy & Boch
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Yes, I realize that it’s Thanksgiving today, and yes, I also know that of any cocktail we could present today, one called the Bermuda Triangle may not be, well, the most logical drink. But it is – in part because Thanksgiving means cranberries and, in another part, because at our house cranberries on Thanksgiving also mean Lesley’s homemade orange-accented cranberry sauce, one of my favorite additions to our holiday table. Actually, there are two sauces on our Thanksgiving table – the homemade one and those Industrial Age jellied wheels of burgundy I don’t-know-what. It’s a generational thing – the grandparents remaining suspicious of any food which doesn’t properly reflect mankind’s triumph over nature.
Of course, what I’m most thankful for today – and, for that matter, on each and every day – are my wonderful wife and child. Sure, it’s an obvious choice, but if you know them, you won’t blame me for not trying to be clever here. Some things just are, and Lesley and the boy keep my rudder steady and the wind in my sails. I suppose that’s why we’re keen on having families –they keep us on the straight and narrow and provide us with second chances when we might not deserve them. Even when we’ve tried to incite a mutiny and overthrow the local government. Read More…
“What’s that sound?”
“It’s dead people… SCREAMIN’!!!!”
I was probably 16 when I heard that line for the first time, and I think I surprised myself by laughing out loud. I wouldn’t have thought it was possible to laugh like that when you were already scared out of your mind.
There are a lot of theories about why we love zombie movies… I believe we love them for the same reason we love Westerns. Here at the beginning of the 21st century we are a pampered and sheltered people. Like caged lions desperate to roam and hunt free of fences and zookeepers, we are at odds with the endless layers of protection that exist between us and our problems (or our prey). Got a fire? Call the fire dept. Someone breaking into your house? Call the cops. Someone bullying you at school? Talk to the Principal. Next door neighbor building a fence over the property line? Call a lawyer. In zombie movies, as in Westerns, all those layers of “officials” whom we call to deal with our issues have been stripped away. We stand naked – just us and our wits against a deadly existential threat. As a fantasy, it’s both exhilarating and terrifying. Read More…