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Tag Archives: chocolate

Day 326, Cocktails 330, 331 & 332

Ahh, it was finally here.  The day that separates the professionals from the amateurs.  The day that is our biggest excuse to consume prodigious quantities of alcohol (as if Wisconsinites needed an excuse).  The day that is always 65 plus degrees in the middle of freakin’ March (yep, its true – at least for the last three years).  And finally, the day I do the all day St. Patrick’s Day Pub Crawl with Mike and Brett (even though Brett bombed out on us this year). 

Mike and I got a relatively late start, getting to Bub’s Irish Pub in Germantown at about 7am.  Not only is Bub’s an Irish pub, but they are hardcore – the kind of place that has the count down clock to St. Paddy’s day going year round.  Erin (how appropriate) was our bartender (and no, that’s not her in the picture), and she was able to serve up two tasty Irish themed cocktails for my enjoyment.

The first was the Irish Float which consisted of Bailey’s Irish Cream, Captain Morgan rum and root beer (I believe it was Sprecher).  This was very tasty with a creamy consistency.  The root beer complimented the Bailey’s very nicely and, somewhat to my surprise, the Captain Morgan added a level of complexity that complemented the drink.  As Erin and I were talking cocktails I asked if she had added any chocolate liqueur to this to add more complexity.  She hadn’t, and, unfortunately didn’t have any.  However, Kahlua often lends chocolate notes, so we tried and splash of that and it did add a nice chocolate dimension as a variant of her original drink.

The second of Erin’s drinks at Bub’s was called an Irish Flag and was served as a shooter.  This consisted of green Creme de Menthe, Bailey’s Irish Cream and Midori.  The color turns out to be the minty green of mint chocolate chip ice cream, and so does the flavor, much to my delight.  This would be an excellent shooter to have around for next St. Patrick’s day or as a chilled shooter on a hot summer day out by the pool.

Our second stop of the day was the old Rusty’s in Richfield and is now something Ed’s.  In addition to the Irish Buck I sipped on there I also had my first corned beef meal of the day, opting for a deconstructed sandwich.  The beef was very tender and tasty and complimented the Irish Buck.

Our third stop was Sheryl’s Place in Ackerman.  Nikki was our barmaid (yes, that is her in the picture, holding my Twilight Lounge business card, if you can pull your eyes away from her shamrocks) and she sold us on a cocktail with the delightful name of Leprechaun Piss.  Now, I’ve never had leprechaun piss before, so if it really tastes like this, then it’s not half bad.  Not great, but not bad either.  It consists of Island Punch Pucker, UV orange, 7 up and sour mix.  The color is this iridescent green that looks like it might have leaked out of the cooling system of your car.  Fortunately, it did taste better than that!

After finishing our piss and leaving some of our own behind it was on our ultimate destination for the day, the Tally Ho in Erin (the town, not the bartender).  The Tally Ho sets up a couple of tents and draws hundreds after the Erin parade, especially with the weather as mild as it was.  At this point I pretty much stuck to … well, I’m not sure what I stuck to.  Mike was driving, so I didn’t worry too much about it.  I do know that I stopped taking notes and just concentrated on having fun and not falling down (which is more than I can say for some of the folks who were there). 

So there’s the St. Patrick’s day report – and I promise, no more Irish drinks until next March!

Cheers!

Day 124, Cocktails 118, 119, 120 & 121

So Daddy Tomato, Momma Tomato and Baby Tomato are out for a walk.  Daddy Tomato has to keep turning around and telling Baby Tomato to walk faster.  Finally, Daddy Tomato walks back to Baby Tomato and stomps Baby Tomato into pulp.  “I said Ketchup!” he yells as he rejoins Momma Tomato.

I know you Pulp Fiction afficianodos didn’t me to mention the movie, but for the uninitiated that was the corny joke that Uma Thurman told John Travolta during their “date” to Jackrabbit Slim’s.  It was her big moment in the pilot of “Fox Force Five”, her one shot at TV stardom.  Alas, it wasn’t to be for Uma.

So what’s the connection?  Well, I’m running as hard as I can to “ketchup” – and tonight is a big step forward with four cocktails to report on.

Last night my business associate and friend Ashish Gandhi was in town along with Dan Krueger.  I met Ashish and Dan at Izumi’s for a drink and dinner.  As always, we threw ourselves at the mercy of the sushi chef and we were well rewarded with an outstanding platter of rolls, sushi and sashimi.  Of course, before starting dinner we had a drink at the bar.  I asked the bartender what he had that featured gin and his suggestion was a Gin Rickey.

  Gin Rickey

  • 2 oz Bombay gin
  • 1 oz lime juice
  • soda water

Combine the Bombay and lime juice in shaker with ice.  Shake, shake, shake and strain into a rocks glass filled with ice.  Top with soda water and garnish with a lime slice. 

This is a nice alternative to the a gin and tonic, leaving the quinine behind for the clean taste of the selzter.  This allows the gin and lime to by the dominant flavors, and it works out quite nicely.  Additionally, it worked very well with the sushi that I had for dinner!

Once dinner was over, Ashish, who is quickly becoming a cocktail maven, wanted to head to Bryant’s for more classic cocktails.  We arrived to a rather full bar with Evan pouring the drinks.  Evan is a terrific bartender and about as unassuming as a person can be, and it’s always good to see him there.  For my first cocktail I was in the mood for bourbon and Evan suggested a depression era cocktail called the Mona Lisa.  This cocktail consisted of bourbon, creme de cacao, lemon juice and bar syrup.  It was mixed well and then served over crushed ice in a collins glass.  I have to admit that this wasn’t my cup of tea.  The creme de cacao really dominated this one and it was very chocolatey.  Not that there’s anything wrong with chocolate, I love it, but I think I was really in the mood for a man’s drink…and this wasn’t it.

By the time we were ready for round two, propietor John Dye had taken over behind the bar.  I asked John for something that would have whiskey and maraschino in it.  His original creation, done on the spot consisted of rye, maraschino liqueur, lime juice and chartreuse.  As I quizzed John about what was in it I nailed the chartreuse, but totally whiffed on the maraschino and rye.  I thought John had made something akin to a previous Chad Doll effort that used scotch and drambuie.  As John chuckled at my tasting ineptitude I asked him what it was called and he answered the Chad No. 1 as he headed to the other end of the bar to take of another customer.  The drink was delicious, and I figured that it was the chartreuse/maraschino combination that threw me off and had me guessing drambuie.

By the time we got to round three the crowd has started to thin out and we had a chance to chat more with John.  This time around I asked for something with bourbon, cherry heering and maraschino.  John was spot on with the perfect blend of the three that resulted in a deep, rich, slightly cherry flavor with the bourbon capably supporting the blend of heering and maraschino.  I wish I knew the exact proportions, but I’m sure I’ll figure it out one of these nights at the Twilight Lounge.

Well, there you go, a ketchup night if there ever was one.  Although I didn’t make it completely back up to par, I’m sure it won’t take too much longer!

Cheers!