It’s the Tree’s time…
1 oz Gin (Anchor Distillery)
Milk (to taste)
½ oz Vermouth
¼ oz Chambord
Mix first three in shaker, strain. And float the Chambord.
Clean, creamy and faintly fruity. Goes well with a Hannukah raspberry jelly doughnut and winter-worn afternoon.
Tuesday, January 27, 2009
Sundays
“Sundays”
2/3 oz. Midori
½ oz. Cointreau
1 oz. Margarita Mix
¾ -1 oz. Vermouth
1 ½ oz. Silver Tequila (I used Plata Tres Gener.)
Splash of Lime
Sprinkle of Salt (optional)
Shake the tequila, vermouth, and margarita mix and pour into margarita glass. Layer the Midori and then the Cointreau. Called ‘Sundays’ because the fresh fruit flavor reminds me of the Farmer’s Market and margaritas; a good way to spend any Sunday.
2/3 oz. Midori
½ oz. Cointreau
1 oz. Margarita Mix
¾ -1 oz. Vermouth
1 ½ oz. Silver Tequila (I used Plata Tres Gener.)
Splash of Lime
Sprinkle of Salt (optional)
Shake the tequila, vermouth, and margarita mix and pour into margarita glass. Layer the Midori and then the Cointreau. Called ‘Sundays’ because the fresh fruit flavor reminds me of the Farmer’s Market and margaritas; a good way to spend any Sunday.
Anchor: Small Beer
Anchor Small Beer 12/30/08
Tasting Notes: Lightly toasted honey malts with hints of lemon-tinged flowers. The citrus scented floral hops release their pungency when given a high pour.
Food: Toasted sourdough with orange marmalade, or if you’re feeling especially exotic you could use some lemon curd. An egg: sunny side up. And the cherry would be Small Beer served fresh off the tap.
Notes: The light alcohol would dictate a larger glass but for cuteness sake a 6 oz. highball. Just like the ones my grandma used to serve at breakfast. The best thing is to do breakfast at dinner, and especially if you’re drinking beer a breakfast. Beer…at breakfast, at dinner---see: even the timing of beer can be complex. Anchor Brewing, being located in San Fran, makes sourdough a natural choice. The tang from this soured-dough will complement the citrus notes; however I think the graininess of a hearty slice of toasted whole grain barley bread would work just as well.
Tasting Notes: Lightly toasted honey malts with hints of lemon-tinged flowers. The citrus scented floral hops release their pungency when given a high pour.
Food: Toasted sourdough with orange marmalade, or if you’re feeling especially exotic you could use some lemon curd. An egg: sunny side up. And the cherry would be Small Beer served fresh off the tap.
Notes: The light alcohol would dictate a larger glass but for cuteness sake a 6 oz. highball. Just like the ones my grandma used to serve at breakfast. The best thing is to do breakfast at dinner, and especially if you’re drinking beer a breakfast. Beer…at breakfast, at dinner---see: even the timing of beer can be complex. Anchor Brewing, being located in San Fran, makes sourdough a natural choice. The tang from this soured-dough will complement the citrus notes; however I think the graininess of a hearty slice of toasted whole grain barley bread would work just as well.
Subscribe to:
Posts (Atom)
