Spherification? Lacks Sophistication...

I was skeptical upon reading the article in today's NY Times regarding the molecular gastronomic intrusion into the art of fine cocktails. I have grown weary of paying $12 for cocktails when most bars still had trouble coming up with fresh ingredients and quality liquors. And now they are going to put Cointreau caviar in my drinks?! How much is that gonna run me?! Are you kidding me? And I can't stand a chemical taste in drinks. Ingredient should be fresh squeezed or aged in the old world way.

"Mr. DeGroff is in one sense an unlikely advocate for chemicals behind the bar, given that he has spent several decades inveighing against powdered shortcuts like sour mix. He and other aficionados of well-made drinks point out that many bars still struggle with the basics, like fresh limes and cold ice."

But then I read this nugget...

"Among the first bars invited to learn the technique will be PDT, Death & Co., Angel’s Share and Employees Only. If Cointreau caviar is well received by drinkers and drink makers, the company plans to move to other bars and other cities."

Ok. Angel's Share and Employees Only are two of my favorite places to get my cocktail on. And I am still avoiding food, so I guess its time to spend my dinner money on a caviar cocktail. Maybe I can get a private demonstration for my friend Tim at EO? The boys at EO don't seem like futuristic bartenders though. They look more comfortable at the beginning of the last century. This requires investigation!

[NYTimes]

Wild Wild Westons

I had the pleasure of seeing some great theater this week. August: Osage County is easily the best theater I have seen in about 13 years (Arcadia by Tom Stoppard at Lincoln Center was the last). The Weston Family that inhabits the stage is crazy, mean, wicked, sad and so very real. The combination of great writing, acting and directing make this play a perfect cocktail whose taste lingers inside your heart for many years. I was lucky enough to bring a flask full of bourbon to the performance, which only enhanced the experience. At the request of my friend John, I have created a very theatrical Wild Wild Weston cocktail that might capture a bit of the mood in the play.

The Wild Wild Weston
Fill an old fashioned glass with cracked ice. Pour in some Wild Turkey 101 proof (it needs to be strong and unforgiving)
Dash in a healthy dose of bitters (I prefer Fee's Old Fashioned for that authentic taste)
Light a cigarette, take a deep drag and blow into the cocktail.
Drink it down and use it as the substitute for the love your spouse never gave you.

Life in Provence

So I have finally gotten around to reading the works of Peter Mayle. I started with A Year in Provence and it brought up so many great memories, hopes and dreams. And a pretty good cocktail.

The days were warm enough for swimming, the nights cool enough for fires, Indian Summer weather.

I can see myself ...learning French (or Spanish, Greek...or Italian) and working on our pastoral home, building it to our needs and wants. Take in the local cuisine and culture. Become natives in a new land. I could be happy adjusting to life that is ruled by the passing seasons. Watching our dogs play while we host our friends and loved ones. My parents are doing it now, part-time, but I know they want to do it full time as soon as it allows. I have less responsibility (no mortgage, kids, etc..) but I don't want to do it alone. I am a social girl and I need that one true lover, companion, friend, partner to be in it with me. In it till the sweet end. So in hopes of finding the sweet pastoral ending to my life, I fixed myself a sweet fragrant cocktail tonight. It has the fresh citrus of the country, the herbs of Provence (lavender) and the secret ingredient is the homemade calvados from the French countryside.

Provincial Countrytime
Gin
Lillet
Lavender simple syrup
Fresh squeezed lime or lemon
Lemon & Orange bitters
Calvados