Dreaming of Frozen Sazeracs

There is a ton of posts forthcoming dear readers, but first I must share my first dream back in NYC.

All my booty and my own boo-tay arrived home safe yesterday. I settled in with my roommate, the dog and some pitchers of frozen drinks to catch up on some sleep and DVR. In my restless tossing (still not trying to roll over on the new tattoo) I had a most marvelous revelation!

In my dream I was put on the spot behind a bar (Prime Meats or The Randolph..it kept changing as dreams do) and had to make two Sazeracs. My lack of knowledge about the Dream Bar kept resulting in watered down drinks that I would have to dump and then start all over. When I awoke to the melted disaster of my last frozen drink last night (Mango, Passion fruit, lime, Tuaca and Tequila) I started thinking about how good a frozen Sazerac might me.

But no...it just couldn't work. That drink hinges on its strength. And I want it smooth, like the snowball drinks Alex Day made me at Death & Co or The Tupuelo Julep that Floyd makes at Vanderbilt using a snow cone machine. Then I had the perfect solution! Liquid Nitrogen! Junior Merino has liquid nitrogen for use in his amazing Cocktail Lab! And luckily, he lives but a few subway stops away from me. I think I need to set up a date with Heidi and Junior to create this frozen Sazerac! Make is strong and tasty in the old New Orleans cocktail tradition, but with a bit of Bourbon Street Daiquiri flair! And so pretty with a beautiful big swath of lemon peel!

Cocktails for Breakfast?! Its like Tales of the Cocktail never ended!

Prime Meats

Last night I attempted to have a Tales -6/21 reunion in Brooklyn. But with everyone working on a busy Saturday night, it turned into Andrea and I visiting Damon and Frank at Prime Meats.

I have been telling Andrea about the pre-prohibition cocktail craze and Prime Meats seemed like an excellent way to showcase how these cocktails can be classic with clean modern twists. The same can be said for the delicious food we enjoyed. The homemade was spatzle was creamy and topped with the most delectable mushrooms. The pork belly over fresh pickled house sauerkraut was also a favorite.

Drinks-wise, we got a Bijou, Manhattan, Sazerac (Applejack), Vieux Carre and an Old Fashioned so the classics were well represented.

Then some handsome boys from the Netherlands joined us and some fresh german and Brooklyn beer was consumed. Besides learning that they could be dangerous with weapons so its a good thing the don't allow guns there, we also learned that Jenever is a spirit that old men drink in Holland. They were tickled to learn that it is the hot new spirit here.

Hey...I like old men. I was drinking Manhattans with my grandpa while everyone was still drinking Cosmos.

After 2am, it was clearly time to bowl, so we headed off to the new Brooklyn Bowl where I had Coffee Stout from the Brooklyn Brewery next door. I figured since we were gonna be up til the sun came out, what better to start my Sunday morning than with some Stumptown coffee?