When Alice and I were exploring New Orleans and the cocktail scene, we barely scratched the surface. There’s just too much to explore and too many drinks to try. Clearly, we need to explore further, but that’s for another time. However, researching cocktails, that’s always good fun. Turns out there’s an epic cocktail that was hidden in plain sight that fully deserves further exploration: La Louisiane!
Alice and I have newly returned from a trip to Taiwan, where, as I do in all Asian countries we visit, I’m powered by milk tea. It’s one of the greatest failings of the good ol’ USA that we don’t have more milk teas stocked. Sure, you can get ice cold sodas, waters, teas and various things from convenience stores, but where’s my milk tea? I don’t want to always have to hunt down a boba shop to get my fix. Knowing that I can make it at home, I decided to up the fun factor, let’s have an Almond Milk Tea Cocktail.
Ah St. Patrick’s Day — I’ve always been a fan. For, uh, reasons. Honestly, I couldn’t tell you any good reason why, but ever since I was a kid, I’ve enjoyed it. From the food to the music to excuse to wear green, it’s all magical. Heck, that was even before I realized it was a great day for a pint (or three). Though, sometimes you want more than just a solitary pint, maybe even something not green, for those times, enjoy a Black Velvet!
When I first moved to LA, a city I’d never planned on living in, I temporarily moved in with my good friend Bryan (not to be confused with Brian, totally different cat). As a way of saying thanks for letting me crash at your pad, every Thursday night we’d go out and celebrate as friends do. That started a long-standing tradition of going out on Thursday nights, making them the de facto gentlemen nights of the week. One of our first Thursdays out, Bryan introduced me to this magical drink, enter the Grateful Dead!
I know I’ve told the story before, but ask anyone who knows me, one of the things I enjoy doing is repeating the same story innumerable times until I get it just right. At which point, it’s set and then I’ll probably only tell it when really inebriated (I swear, never happens), or I’m introduced to a new person. Back to what I was saying though, when I started going to bars and discovering the magic of cocktails (Cal Poly, ftw!), my closing drink was always the Whisky Sour. Let’s do.
Tactical turtleneck? Check. Delusions of grandeur? Check. A liver that just won’t quit? Oh yeah. Archer never lets you down when in need of good amusement. He is also, as good luck would have it, a bit of a drink aficionado. That’s why, when heading up a snowy mountain and he pours out a steaming cocktail, Alice and I knew we had to recreate it, it’s time for Archer’s Peppermint Patty!
As the weather starts to warm up, cocktail desires turn from heavy and dark drinks to lighter and fruiter ones. However, overly sweetened, overly fruited, overly blasé versions are the type that give all fruit cocktails a poor reputation. That won’t do; it won’t do in America; it won’t do in Japan; it won’t do anywhere. Speaking of Japan, here’s a good on from the Land of the Rising Sun: Chuhai!
Back in the not so halcyon days of the Roaring Twenties, doctors used to perform some — let’s say — interesting procedures. Procedures like grafting the skin of fertility inducing spots from animals onto people. It was a thing, factual and true (look up Dr. Serge Voronoff to see). Odd, yes, but these peculiar practices did inspire some great cocktails, such as our winner for today the Monkey Gland.