Mixology

[nacho]

A girlfriend?

[RottingCorpse]

No. It's for your Bloody Mary party.

[nacho]

Oh, well, that's two months away.  Don't spoil it.

Though... I am buying supplies tomorrow.  I might kinda start trying to perfect it, you know, in a few hours.

[monkey!]

A girlfriend?

It's a strap on in your asshole.

[nacho]

Mmm...Mrs. RC.

[nacho]

I'm starting this project in January, because this month is crazy.  And I'm starting with the Old Fashioned, because I'm really craving one.  And because I have everything I need currently on hand.

[Nubbins]

You pencil your drinks into a calendar.

And yet I am mocked for Natural Light.  What the crap.

[nacho]

No, no.  This is a project!  The goal, once I start, is to make the best version of the drink humanly possible and use that as an excuse to have monthly themed cocktail parties. 

Learning to throw a good cocktail party is the big chore...

This is kind of simple and bland -- I want mine to be 1950's Freakfests:
http://www.wikihow.com/Throw-a-Cocktail-Party

[Cassander]

so the monthly themed cocktail party turned into the monthly couples dinner?

[nacho]

so the monthly themed cocktail party turned into the monthly couples dinner?

Haha... Yes.  And it takes us an entire month to properly plan that!  A themed cocktail party, at the way we all work our summers, would take years of planning.

[nacho]

So I'm reading about weirdo mixed drink recipes, and I stumble across people talking about using liquid nitrogen to instantly turn the drinks into slushies. So you put all the stuff into a bowl, then you pour in the liquid nitrogen and quickly stir it up, and you have a sorbet consistency drink that stays that way for some time.

I think, well, that's pricy, right?  But it turns out that liquid nitrogen is cheaper than bottled water per gallon.

So... For my monthly dinner (Janurary), we're going to have liquid nitrogen cocktails!

The Future Is Here!

[nacho]

I have all this leftover port from the last dinner party and I hate port! But then I stumbled across this recipe:

http://www.thekitchn.com/thekitchn/black-cup-like-a-pimms-but-with-port-straight-up-cocktails-and-spirits-140727

On a lark, I tried it (with half an ounce of vodka, just because I play Nacho Sasha on TV). It fucking rocks! I'm on, like, the fifth one. My teeth are blue and my blood sugar level is 100,000, but, man, it's great!

[nacho]

I'm going to perfect this drink for my dinner:

a phenomenal drink created by Shawn Michael Phipps at Swizzle Stick Bar. It includes Vodka, Domaine de Canton Ginger Liqueur, Simple Syrup, Lemon/Lime juice, Fee Brothers Rhubarb Bitters, cilantro leaves, and is rimmed with sugar and cayenne pepper.

It’s an incredible drink. Sweet & Spicy!  Think of it as a margarita on steroids. Swizzle Stick is located in the Loews Hotel on Poydras, one of the pet-friendly hotels in the CBD, about a block from the French Quarter.

Cass can go try it from the horse's mouth, so to speak.

I ordered the bitters today, and am hunting down the ginger stuff. Then some judicious sampling over the next month...

[nacho]

I'm going to perfect this drink for my dinner:

a phenomenal drink created by Shawn Michael Phipps at Swizzle Stick Bar. It includes Vodka, Domaine de Canton Ginger Liqueur, Simple Syrup, Lemon/Lime juice, Fee Brothers Rhubarb Bitters, cilantro leaves, and is rimmed with sugar and cayenne pepper.

It’s an incredible drink. Sweet & Spicy!  Think of it as a margarita on steroids. Swizzle Stick is located in the Loews Hotel on Poydras, one of the pet-friendly hotels in the CBD, about a block from the French Quarter.

Cass can go try it from the horse's mouth, so to speak.

I ordered the bitters today, and am hunting down the ginger stuff. Then some judicious sampling over the next month...

Okay...finally tracked down the ginger liquor. The mundane stuff I'll get tomorrow morning... And this weekend will be spent experimenting!

[RottingCorpse]

I'm interested to hear how this turns out.