Jello shots for the ages

1 *JAGER BOMB* boil 1 cup red bull (in place of water), add black cherry or orange jello, 1 cups jager.

2 *MARGARITA* boil 1 cup water, add 3 oz pkg lime jello, 4 oz tequila, 4 oz sweet & sour margarita mix. sprinkle with salt just before firm.
(substitue watermelon jello for lime for a melon margarita)

3 *RUM & COKE boil 1 cups coke, mix in dark cherry jello add 1 cups light rum

4 *MIMOSAS* this one varies from the normal method Since champagne isn’t as strong as liquor, cut the water out of this one. boil one cup champagne, mix orange jello 2 min, add one more cup champagne and a splash of OJ.

5 *SILK* Boil one cup champagne, mix in jello for 2 minutes, add one cup champagne and splash of lychee juice from the can.

6 *ORANGE TIC TAC* Boil two cups red bull, mix jello two minutes, add two cups mandarin orange vodka

7 *LEMON DROP* (boil 1 cup water, add lemon jello, citrus vodka, top with sugar sprinkles just before its fully set up)

8 *GRAPE CRUSH* (boil 1 cups water, add grape jello, 1/2 cup plain vodka, 1/2 cup chambord)

9 *HAWAIIAN* (boil 1 cup water, add pineapple or blueberry jello, 1 cup coconut rum)

10 *GIN & TONIC* (boil 1 cup tonic water, add lime jello, 1 cup gin)

11 *LEMON LIME* (boil 2 cups sprite, add lemon and lime jellos, 2 cups citrus vodka)

12 *BLUEBERRY* (boil 1 cup water, add blueberry jello, 1 cup blueberry vodka)

13 *FRUIT PUNCH* (boil 1 cups water, add mixed fruit jello, 1/2 cup blueberry vodka, 1/2 cup raspberry vodka)

14 *WATERMELON* (boil 1 cup water, add watermelon jello,1 cup watermelon vodka)

15 *BEER* (boil 1 cups water, add strawberry jello, add 1 cup any malt liquor)

16 *CARIBBEAN* (boil 1 cup water, add strawberry-banana jello, Cruzan banana rum

17 *CHERRY COLA* (boil 1 cup coke, add cherry jello, 1 cup cold cola, 1/2 cup amaretto, 1/2 cup spiced rum)

18 *DREAMSICLE* (boil 1 1/3 cup water & 2/3 cup OJ, add orange jello, 1 cup vanilla vodka 1/2 cup raspberry or berry vodka, 1/2 cup KeKe Beach Key Lime Cream Liqueur)

19 *LIME IN THE COCONUT* (boil 1 cup water, add watermelon jello, 1 cup Malibu Coconut Rum)

20 *RED HOTS* (boil 2 cups water, add jello, 1/2 cup cold water, 2 cups Cinnamon Schnapps)

21 **SEX ON THE BEACH** boil 1 cup cranberry juice, add 3 oz pkg orange jello, 3 oz peach schnapps, 5 oz vodka

22 ***SOUR APPLE*** (in microwavable container, mix 1 small box sour apple jello, 1 pkg knox gelatin and 1 tbs sugar. Stir in 1 cup Mt. Dew and mix well. Microwave on high for 1 min. Stir until powder is dissolved. Mix 2 cups vodka & 3/4 cup Captain Morgan Coconut Rum. mix well and let sit 1 min. pour into cups and refrigerate.)

23 *SQUIRM* (boil 2 1/4 cup water, add 3 small pkgs any flavor jello, 2 cups vodka, 3/4 cup ice cold water. add 1 gummy worm to each shot before firm.

24 *CARIBOU LOU* (1/2 cup boiling water 1/2 cup pineapple juice boiled, add pineapple jello, 1/2 cup Malibu Rum, 1/2 cup Triplesec)

25 *JOLLY RANCHER* (boil 1 cup water, add melon jello, 1/2 cup vodka, 1/2 cup apple pucker)

26 *PURPLE PEOPLE EATER* (boil 1 cup water, add grape jello, 1/2 cup vodka, 1/2 cup watermelon pucker)

27 *BAHAMA MAMA* (boil 1 cup water, add watermelon jello, 1/2 cup Malibu rum, 1/2 cup peach schnapps)

28 *COSMOPOLITAN* (boil 1 cup water with a splash of lime juice, add cranberry jello, 1/2 cup vodka, 1/2 cup triple sec)

29 *CHERRY BOMB* (boil 1 cup redbull, add cherry jello, 1 cup vodka and drop in one maraschino cherry, step up before firmed.)

30 *BLUE FIRECRACKER* (boil 1 cup water, add berry blue jello, 1/2 cup vodka, 1/2 cup peach schnapps)

31 *WHITE LIGHTNING* (boil 1 cup water, add pina colada jello, 1/2 cup vodka, 1/2 cup triple sec)

32*FUZZY NAVEL* (boil 1 cup water, add 3 oz orange jello, 2 oz vodka, 6 oz peach schnapps

33 *RED HEADED SLUT* boil 1 cup water, add cranberry jello, 1/2 cup peach schnapps, 1/2 cup jager

34 *MOJITO* (1 cup boiling water, 3 oz box lime jello, 6 oz white rum, 2 oz cold water. top with mint leaves chopped and crushed. (or substitue mint leaves with a splash of mint extract in the the boiling water.)

35 *STRAWBERRY DAQUIRI* (boil 1 cup water, add 3 oz package wild strawberry jello, 6 oz white rum, 1 oz sweet & sour or margarita mix.

36 *DEVILS KISS* 1 cup of boiling water. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Goldschlager, and 1/4 cup of Bacardi-151. Stir well and wait until the liquid has cooled before pouring into jello shot cups. if you double up the Knox Gelatin in this one you can eliminate the cup serve these up as jigglers!!

37 *ANKLE BREAKER* 1 cup of boiling water. Dissolve 1 envelope of Lime Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of 151 Rum, and 1/4 cup of Cherry Brandy. Stir well and cool before pouring into jello shot cups.

38 *FIRECRACKER 2* 3/4 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Sloe Gin , and 1/3 cup of Spiced Rum and 1/3 cup of 151 Rum. Stir well and cool before pouring into jello shot cup

39 **KOMANIWANALAYA** 2 cups of boiling water. Dissolve 1 box of Pineapple Jello and 1 box of Cranberry Jello (both 3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Amaretto, and 1/2 cup of 151 Rum. Stir well and cool before pouring into jello shot cups.

40 *RAIN MAIN* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Bacardi 151, and 1/4 cup of Melon Liqueur. Stir well and cool before pouring into jello shot cups

41 ADAM AND EVE 3/4 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Brandy, and 1/4 cup of Pomogranate Liqueur and 1/4 cup of Gin. Stir well and cool before pouring into jello shot cups.

42 ALABAMA SLAMMER 3/4 cup of boiling water. Dissolve 1 package of Lemon Jello (3 oz) and stir until everything is completely dissolved and then add 1/3 cup of coldwater. Next, add 1/3 cup of Amaretto, 1/4 cup of Southern Comfort, and 1/3 cup of Sloe Gin. Mix throuroughly until everything is well combined and the carefully pour into jello shot cups. Chill for 3 to 4 hours and serve.

43 ALL NIGHTER 1 cup of boiling water. Dissolve 1 box of Cherry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water and 1/2 cup of Watermelon Vodka. Stir well and cool before pouring into jello shot cups.

44 APPLE PIE 1 1/2 cups ofboiling water. Dissolve 2 boxes of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Light Rum, 1/2 cup of Sweet Vermouth, 1/4 cup of Apple Brandy and 1/4 cup ofGrenadine. Stir well and cool before pouring into jello shot cups.

45 BANANA BOAT 1 cup of water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Coconut Rum , and 1/4 cup ofBanana Liqueur. Stir well and cool before pouring into jello shot cups.

46 BANANA SPLIT 1 cup of boiling water. Dissolve 1 box of Strawberry Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Vodka, and 1/4 cup ofBanana Liqueur and 1/4 cup of Creme de Cacao. Stir well and cool before pouring into jello shot cups.

47 BAT OUT OF HELL 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir for at least 2 minutes until fully dissolved. Add 1/2 cup of Red Bull, 1/4 cup of Rumand 1/4 Blue Curacao. Stir until well combined and cool before pouring into jello shot cups.

48 BERMUDA TRIANGLE 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Spiced Rum and 1/4 cup of Peach Schnapps. Stir well and cool before pouring into jello shot

49 BLACK CAT 1 cup of boilingwater. Dissolve 1 package of Raspberry Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Black Vodka, and 1/4 cup of Chambord. Stir well and wait until the liquid is about room temperature before pouring into jello shot cups.

50 BLACK WIDOW 1 cup of boiling water. Dissolve 1 package of Grape Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 3/4 cup of Blackberry Vodka and 1/8 teaspoon of Ginger Powder. Stir well and cool slightly before pouring into jello shot cups. For a schnazzy garnish, drop a singleblackberry in each cup before chilling

51 COUGH DROP 1 cup of boiling water. Dissolve 1 3 oz package of Strawberry Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/2 cup of Jagermeister. Stir well and cool before pouring into jello shot cups.

52 CRYPTINI 1 cup of HotCoffee. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/3 cup of Iced Coffee, 1/3 cup of Vodka, and 1/3 cup of Kahlua. Stir well and wait until the liquid has cooled before pouring into jello shot cups.

53 FRENCH TICKLER 1 cup of boilingwater. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Cinnamon Schnappsand 1/2 cup of Vodka. Stir well and wait until the liquid has a chance to cool before pouring into jello shot cups.

54 HARVEY WALLBANGER 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Vodka and 1/4 cup ofGalliano. Stir well until completely combined and wait until the liquid has cooled before pouring into jello shot cups.

55 JUICY FRUIT 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Vodka, and 1/3 cup ofMelon Liqueur and 1/3 cup of Peach Schnapps. Stir well and cool

56 JAGERMASTER 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Jagermeister, and 1/4 cup of Amaretto, and a just a splash of Grenadine. Stir well and cool before pouring into jello shot cups.

57 JAGERMONSTER 1 cup of boiling water . Dissolve 1 package of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water , 1/2 cup of Jagermeister, and 1/4 cup of Grenadine. Stir well and cool before pouring into jello shot cups.

58 LETHAL INJECTION 2 cups of boiling water. Dissolve 1 package of Orange Jello (3 oz) and 1 package ofPineapple Jello (3 oz) and stir at least 2 minutes until completely dissolved. Add 1 cup of cold water followed by 1/4 cup of Amaretto, 1/4 cup of Coconut Rum, 1/4 cup of Dark Rum and 1/4 cup of Spiced Rum. Stir well and wait until the liquid has cooled before pouring intojello shot cups.

59 LONG ISLAND ICED TEA and measure 1 cup of boiling water. Dissolve 2 packages of Lemon Jello (3 oz) and stir until fully dissolved. Add 1/2 cup of Cola and 1/2 cup of cold water. Now get ready to add the alcohol – 1/2 cup of Gin, 1/2 cup of LightRum, 1/2 cup of Vodka and 1/2 cup of Tequila. Stir until everything is well combined and let it cool before pouring into jello shot cups.

60 NINJA TURTLE 1 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Gin, and 1/4 cup of Blue Curacao. Stir well and cool before pouring into jello shot cups.

61 PAIN KILLER 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Dark Rum, 1/3 cup ofCoconut Rum and 1/3 cup of Orange Liqueur. Stir well and cool before pouring into jello shot cups.

62 PIXIE STIX 1 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Southern Comfort, and 1/4 cup of Blackberry Brandy. Stir well and cool before pouring into jello shot cups.

63 RED SILK PANTIES 1 cup of boiling water. Dissolve 1 box of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup ofPeach Schnapps. Stir well and cool before pouring into jello shot cups.

64 KINKY MALIBU BARBIE Boil 1 cup water, add peach jello, 1/2 cup Kinky Liquer, 1/2 cup Malibu Coconut Rum.

65 Killer Kool Aid 1 1/2 cups of boiling water. Dissolve 2 boxes of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 3/4 cup of cold water, 1/2 cup of Vodka, 1/2 cup of Gin, 1/4 cup of Rum, 1/4 cup of Chambord and 1/4 cup of Triple Sec. Stir well and cool before pouring into jello shot cups.

66 Broken Heart 1 cup of boiling water . Dissolve 1 package of of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Chambord. Stir well and cool before pouring into jello shot cups.

67 SCOOBY SNACKS 1 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Melon Liqueur, and 1/4 cup of Coconut Rum . Stir well and cool before pouring into jello shot cups.

68 TIJUANA TAXI 2 cup of boiling water. Dissolve 2 packages ofLemon Jello (3 oz size) and stir at least 2 minutes until fully dissolved.Next, add 1 cup of cold water, 1/2 cup of Tequila, 1/4 cup of Blue Caracao and 1/4 cup of Tropical Fruit Schnapps. Stir until completely combined and give it a chance to cool before pouring into jello shot cups.

69 RUMMY BEARS 1 cup boiling water, add any random flavor jello and 1 cup berry vodka, 1 gummy bear in the center of each shot.

70 WOOWOO 2 cups boiling water, add 3 pkgs grape jello, 3 pkgs cranberry/raspberry jello, 3 pkgs strawberry jello, 3 cups vodka, 3 cups peach schnapps, 1 can grape juice concentrate and 1 can cran-raspberry juice concentrate (both undiluted!)

PLEASE drink responsibly! ♥ Becky

Advil Calendar, Week 2

Once again, hats off to Your Neighborhood Librarian for this very fine Advil calendar.

Also, why is it that every single librarian I know is such a fun writer?  I must have missed something about librarians (probably a lot, really) back in school. My stepson wanted to be a librarian, but I think the tedium of the old-style searching and foot-noting is killing his desire.  Now I wonder if he’s secretly funny and I haven’t been paying attention.  Good God.

Week Two!

Saturday, December 8: La Fée Parisienne Absinthe

Welcome to Strange Drink Saturday! And what’s weirder than absinthe, aka the green fairy, the least palatable liquor I know?

Fox Poison
3 parts chartreuse
3 parts absinthe
1 part green curacao
milk
Build in highball glass. Stir and fill up with ice cold milk. Marvel at its creepy cloudiness, then throw it out and make…

London Fog
1 1/2 oz. Gin
1/4 oz. Absinthe
Frappe in a highball glass.


Sunday, December 9: Porfidio Anejo

Tequila Sunday! Shake your butt! This is the closest I will come to a chocolate cocktail. It is black as my black Scroogeriffic heart, and strong, and strange.

Ashes to Ashes

1 1/2 oz. tequila
1/2 oz. Pedro Ximenez Sherry
1 oz. Lemon Juice
1 tsp. Sweetened Cocoa Mix
1/4 oz. Agave Nectar
1 pinch Ground Cinnamon
Place all ingredients in a mixing glass, fill with ice, cover and shake well for 10 seconds. Strain up into a cocktail glass. Garnish with cinnamon dust.

Monday December 10: Johnny Drum Green Label Bourbon

Monday is a good day to make like a Mad Man and drink a Manhattan .
Bourbon
sweet Vermouth
bitters
cherry
Take 1 part bourbon and 1 part sweet Vermouth; stir. Add a dash of bitters and ice. Shake and strain into a cocktail glass. Garnish with a cherry.


Tuesday, December 11: Roberto Cavalli Vodka

I read this thing about Cavalli and his family in W this past month, and the article sure made him seem like a tiny overtanned Italian id monster, a big granddaddy baby who buys his granddaughter marabou-trimmed plastic Barbie mules and demands everyone’s attention ALL THE TIME. A real Saturday night kind of guy. Look at him up there, with his models and his cigar. He’s like Christmas with a job. This recipe, needless to say, is from the vodka’s website. Note ALL CAPS. DRINK IN MY SPICY SUGARY OVERINDULGENCE, DARLING.


CAVALLI PANTHER
50 ml ROBERTO CAVALLI VODKA
7.5 ml CAMPARI
6-8 FRESH RASPBERRIES
5 ml VANILLA SUGAR FLAVORED WITH CHILI PEPPER
1 SPLASH OF GRAND MARNIER FLAMBE

 

 

Wednesday, December 12: Zwack Unicum Liqueur 80 Proof

We actually own a bottle of Zwack (it’s Hungarian!), and my husband invents all kinds of drinks to mix it into. His Zwackhattan was really nice. But then again, my husband also mixed Pastis with eggnog one afternoon, so I’ll give you a perfect Sunday recipe from the experts.

Bloody Hun
1 1/2 tablespoons Zwack
1/2 cup tomato juice
2 teaspoons freshly squeezed lemon juice
Tabasco sauce to taste
Worcestershire sauce to taste
1 teaspoon horseradish
Salt and pepper to taste
Salt and freshly ground black pepper to taste

In a cocktail shaker, combine Zwack, tomato juice, lemon juice, Tabasco, Worcestershire, salt, pepper and one cup of ice cubes. Shake mixture vigorously then strain it into an ice cube filled glass rimmed in salt and lemon juice. Garnish with a carrot stick and serve.

Thursday, December 13: Lagavulin 16 year

It’s Thursday, drink a glass of Scotch. If you need to mix it (not the Lagavulin, you fool! Some other, crappier Scotch!), try Le Pere-Bis:

1½ parts Scotch
½ part St-Germain
1 bar spoon Honey
4 parts Hot Chamomile Tea
Add all ingredients to a Hot Toddy glass. Garnish with a clove-studded lemon wedge.

Friday, December 14: Sailor Jerry

I’ve never tried this Sailor Jerry rum. Looks a little gimmicky to me, named as it is after, and relentlessly identified with, “a prominent American tattoo artist”. (Please. I have four tattoos, good-sized ones, and even I wouldn’t call any tattoo artist ‘prominent’.) But that’s what the Advent season is for, is it not – to try new boozes. What’s that? This season has other connotations? Huh. I should look into that.

There’s a new book out about one of these old tattoo guys. Titled Secret Historian: The Life and Times of Samuel Steward, Professor, Tattoo Artist, and Sexual Renegade, we have it in the library, even though some of the photographs inside are pretty raunchy. My friend Mrs. Rabbit checked it out – she had read The Immortal Life of Henrietta Lacks and was on kind of a nonfiction kick. Her allergies were giving her hell and her nose was stopped up, so it was up to me to tell her that the book, even though it was brand-spankin new, reeked of cigarette smoke.

This drink, though, probably smells quite nice. And it’s so seasonal! I don’t know what’s come over me.

Apple-Ginger Jerry
1 ½ parts Sailor Jerry Rum
2 ½ parts apple juice
½ part fresh lime juice
ginger ale
Shake all but ginger ale and strain over fresh ice in a rocks glass. Top with ginger ale and garnish with an apple slice and cinnamon stick.

Salut!

On overeating or drinking

Whether we are talking about the next mouthful, the next drink, the next cigarette, the next sexual partner, or the next dose of whatever psychoactive chemical we might buy on the street, the concept is equally applicable: It’s hard to get enough of something that almost works.

 

Isn’t that an amazing little insight?  I got it from a Kaiser write up about what they’re studying/doing to help their members with weight control.

 

Fa la la la LA!

Oy, my vacation is over and Monday is coming in a couple of hours.  Many, many things to do before the end of the year.  I hope I get to some of them before January.

On a positive (as in taking up more space – convex? extended? ?DIStended?) note I am still full from Thanksgiving.  How is that even possible?

ttfn and Happy Three or So Days Until December.xxoo

 

I has a blog?

I know, duh.  I haven’t written anything interesting for about two years, but I think about doing that very thing every day.  At least once. Usually more than once.  I think about all these things I want to say and share and then when the time comes to post I don’t remember a darned thing.  I suspect this means what I wanted to post was not all that interesting in the first place but really, why change things up at this late date?

First, here are some great Picasso-ized Star Wars stuff.  Fun!

Next, a good quote for the day from Jessamyn West:
“How can you tell whether or not you have had enough until you’ve had a little too much?”

Next, it’s been so cool here we’ve barely been swimming.  So many years, waiting for a pool, and now it just sits there, sparkling in the sun.  Where I grew up was much further north and summer nights lasted until 10 p.m. there.  Here, not so much.  The sun is just about setting around 8 or 8:30 and really there’s only an hour to enjoy it if you get home at 6:00 because of the trees, angle of the sun, etc. etc. etc.  The dogs lay by it, that’s about it.
Sissy and Lewi lounge by the pool.

It looks inviting, but only if you enjoy freezing your arse off.  I’m too old to enjoy water that is less than about 85 degrees. (That’s 29.4 to you, Az 🙂 )

Also:

The last Harry Potter movie is biiiiiig. 2 out of 3 movie tickets sold over the weekend had the words Harry Potter on them.  We haven’t seen it yet, but will once the crowds thin out.

Baby momma and baby update:

 

That’s actually two weeks ago, haven’t moved my pictures around enough.  Should get a  new one tonight.

yep – tonight:

Siriusly cute baby, wot?

Now, go read this and come back.  It’s a blog entry, gave me tears from laughing.  Here’s a sample:

‘Victor was surprisingly pissed that I’d “wasted money” on an enormous chicken, because apparently he couldn’t appreciate the hysterical value of a 5 foot chicken ringing the doorbell.  Then I said, “Well, at least it’s not towels” and apparently that was the wrong thing to say because that’s when Victor screamed and stormed off, but I knew he was locked in his office because I could hear him punching things in there.  Then I yelled through his door, “It’s an anniversary gift for you, asshole.  Two whole weeks early.  15 YEARS IS BIG METAL CHICKENS.”’
That’s as funny as I, Asshole is sometimes.  Maybe I just have a thing about chickens.

In other news:  I’ve gone to two painting classes recently.  Quite fun, because we all drink like fishes while we paint.  Really.  Mimosas in the morning, beer in the after noon, wine in the evening, or any combination thereof.    Now I can say I took a painting class this summer.   Bottom line, tho, is that it was essentially paint by number.  WAY fun if you’ve never painted before, and the results were rather remarkable.  My first one was revolting, and it was mainly a bad pic before I ever got to it, and I tossed it as soon as I got home.  The second one was better, Emerald Bay at Tahoe.  It’s still pretty ugly as far as pictures go but mine (and every one of the others, really) was as good as the teacher’s and I’m keeping the damned thing.
Me, old, fat, and rather three sheets to the wind holding my presssshhhussssss:

So, what’s new with you?

Welcome to Panic Central

Um, we now have 37 RSVP’s in the affirmative.  Did I mention I’m not that great with crowds?

Looks more and more like it’s going to rain buckets.   If that happens we’ll have to ditch the tables and just plop everyone into rows of folding chairs crammed around the furniture.  What should I do with all the balloons?  Do people mind being crammed together like sardines at a party where they don’t all know each other and the age ranges are from 16 to 70+? With no booze?  Oh yeah.  This is hilarious.  Frankly, I think there WILL be a little booze, if only in the hostess and the hostess’ helper.  Thank jeebus for Corey, she is an industrial-strength organizer.  But she can’t make the house any bigger or control the weather.  Hey, internet, you want to come, too?  Why not?  The more the merrier.  🙂  HAHAHAHAHAHA.

Yep, losin’ it.

 

Pleasingly Plump Tuesday

Hi y’all – get your drink on for Fat Tuesday with these Genuine Mardi Gras drinks grabbed from the Washington Post:

Vieux Carre. This is a favorite New Orleans cocktail, invented at the Carousel Bar at the Hotel Monteleone — where you measure your drinking time by how many turns you make around the revolving bar. The mix of rye, cognac, sweet vermouth, dashes of Angostura and Peychaud’s bitters and a little kiss of Benedictine is the counterbalance to Bourbon Street shenanigans.  The Vieux Carre was created in 1938 by Walter Bergeron, then the head bartender. The name comes from the French name for the Old Quarter.

1 serving

Ingredients:

  • Ice
  • 3/4 ounce rye whiskey
  • 3/4 ounce cognac
  • 3/4 ounce sweet vermouth
  • 1/8 teaspoon Benedictine liqueur
  • 2 dashes Angostura bitters
  • 2 dashes Peychaud bitters
  • 1 lemon twist, for garnish

Directions:
Fill an 8- to 10-ounce old-fashioned, or rocks, glass. with ice. Add the rye, cognac, vermouth, Benedictine and both bitters, and stir to mix well. Garnish with the lemon twist.

Recipe Source: Adapted from “Mixing New Orleans,” by Phillip Collier (Philbeau Publishing, 2007).

Sazerac. Here’s the official drink of New Orleans, made so by a vote of the Louisiana legislature in June. The traditional version calls for Sazerac rye whiskey (though any rye works fine) and Herbsaint, an absinthe substitute from New Orleans. Now that real absinthe is available in the United States, Spirits columnist Jason Wilson recommends using it for this cocktail. Make sure to always use Peychaud’s bitters.

Also, tradition be damned: Please feel free to enjoy this cocktail with an ice cube or two.

1 serving

Ingredients:

  • Ice
  • 1 sugar cube
  • 3 dashes Peychaud’s bitters
  • 1 1/2 ounces rye whiskey
  • 1/4 ounce absinthe (may substitute Pernod)
  • Twist of lemon peel, for garnish

Directions:Pack an old-fashioned glass with ice to chill it down.Combine the sugar cube and bitters in a separate old-fashioned glass; muddle until the sugar dissolves. Add the rye whiskey and an ice cube; stir to mix well.Discard the ice from the packed old-fashioned glass; add the absinthe just to coat the chilled glass, pouring out any that remains. Strain the whiskey-sugar mixture into the chilled glass. Twist the lemon peel over the drink, rub it around the rim of the glass, then use it as a garnish.

Recipe Source:   Adapted from the “official” recipe served at the Tales of the Cocktail conference in New Orleans in July.

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Cocktail a la Louisiane. Another variation on the Vieux Carre and Sazerac — in fact, you could easily set up a small bar of five bottles and two bitters to serve these first three cocktails.

1 serving

Ingredients:

  • Ice
  • 3/4 ounce rye whiskey
  • 3/4 ounce sweet vermouth
  • 3/4 ounce Benedictine
  • 3 to 4 dashes Peychaud’s bitters
  • 2 to 3 dashes absinthe (may use an absinthe substitute, such as Pernod)
  • Twist of lemon peel, for garnish

Directions: Fill a mixing glass with ice. Add the rye whiskey, vermouth, Benedictine and the bitters and absinthe to taste. Stir vigorously, then strain into a chilled cocktail (martini) glass.Garnish with the twist of lemon peel.

Recipe Source:Adapted from “Famous New Orleans Drinks and How to Mix ‘Em,” by Stanley Clisby Arthur (Pelican, 1977; first published 1937)

 

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Boston Club Punch. This was the traditional drink of New Orleans’s turn-of-the-20th-century Boston Club. It’s an odd recipe to a modern audience, since it seems to include a very small amount of booze in relation to the white wine and sparkling wine. But one must understand that it’s served in a huge punch bowl and was meant to be consumed all afternoon and into the evening. In other words, it’ll catch up with you.

Kirschwasser or kirsch is a clear cherry eau di vie. MAKE AHEAD: The orange peel-sugar mixture needs to sit for 30 minutes at room temperature. The punch mixture needs to be refrigerated for 1 to 2 hours.About 20 servings

Ingredients:

  • 3 1/2 ounces (7 tablespoons) sugar
  • Peel and freshly squeezed juice of 2 oranges (the peel should have no pith)
  • 1/2 cup fresh pineapple, cut into small dice
  • 3 ounces raspberry syrup
  • 1 ounce cognac, preferably VSOP
  • 1 ounce kirschwasser (see headnote)
  • 1/2 ounce rum (see headnote)
  • 1/2 ounce Grand Marnier
  • 2 cups chilled dry white wine
  • 1 liter chilled seltzer water
  • Two 750-ml bottles chilled sparkling wine
  • Twists of orange peel, for garnish

Directions: Prepare an oleo-saccharum (sweet oil) by combining the sugar and orange peel pieces in a mixing glass. Muddle until the sugar is moist with oil from the peels. Let sit for about 30 minutes.Add the pineapple chunks and muddle, then add the orange juice and stir until the sugar has dissolved.Strain the liquid into a large pitcher or jug, pressing the pulp to extract as much juice as possible. Add the raspberry syrup, cognac, kirschwasser, rum, Grand Marnier and white wine; stir to combine. Cover and refrigerate for an hour or two.When ready to serve, add the seltzer water to the refrigerated mixture and stir.Pour 4 ounces into each wineglass, then top each portion with about 2 ounces of sparkling wine. Garnish with an orange twist.

Pimm’s Cup. A staple of the famed Napoleon House Bar and Cafe. Such wonderful simplicity: Two ounces of Pimm’s No. 1 in an ice-filled highball glass, topped with 7UP. Squeeze in a generous slice of lemon and garnish with a cucumber. Repeat as necessary.

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Cajun Lemonade. A contemporary, higher-octane variation on the Pimm’s Cup for people who like spicy. It calls for the addition of cachaça as well Louisiana’s own Tabasco sauce.

This punch draws its name from both the hot sauce used as an ingredient and the famed Pimm’s Cup cocktail (Pimm’s, lemonade and 7-Up) served at the Napoleon House Bar and Cafe in New Orleans.The original called for white rum, but Spirits columnist Jason Wilson suggests using cachaca for a richer, more interesting drink.8 servings

Ingredients:

  • 12 ounces cachaca
  • 4 ounces Pimm’s No 1
  • 8 ounces freshly squeezed lemon juice (from about 3 1/2 lemons)
  • 4 ounces simple syrup (see NOTE)
  • 1 teaspoon hot pepper sauce, such as Tabasco
  • Ice
  • 8 ounces chilled lemon-lime soda, such as 7-Up
  • Lemon wheels, for garnish

Directions:

Combine the cachaca, Pimm’s, lemon juice, simple syrup and hot pepper sauce in a large resealable container. Refrigerate for at least 1 hour, until chilled.

Fill a pitcher and 8 old-fashioned or rocks glasses with ice.

Remove the cachaca mixture from the refrigerator. Make sure the container is tightly sealed, then shake the container until the ingredients are thoroughly combined. Pour them into the ice-filled pitcher. Stir, then strain into the ice-filled old-fashioned or rocks glasses. Top off each glass with the soda and garnish with the lemon wheels.

NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature.

Recipe Source:

Adapted from a recipe by Duggan McDonnell of Cantina in San Francisco that was published in Food & Wine magazine’s “Cocktails ’09.”