09
Dec
10

Bitters (the cure all)

I haven’t been Joe Six-pack since about a decade and quit drinking altogether in December 2008 except for a couple of bottles of 5 ozs. bitters  a year that I like mixed in water,coke,gingerale, etc. Since there is no buzz involved I don’t consider it drinking. Being close to the holidays I Googled to see what’s out there. May try to find a bottle of  Orange Bitters this year. Found these great ads, if only Bitters did cure all these ailments.

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4 Responses to “Bitters (the cure all)”


  1. 1 O3
    December 9, 2010 at 5:15 pm

    I rarely think about the 99 bottles on the wall anymore. I had just seen too many good people drinking themselves to death up the street that helped cure me of my drinking hobby. About a couple of decades ago some good friends played in a local group DIRTBALL, which most of the songs were about drinking. I still enjoy the music and recently found this video of a tune they use to do. Really love the way they framed her…

  2. 2 O3
    December 9, 2010 at 6:55 pm

    Here’s a bitters drink I never had or will drink, so have one for me and be safe this holiday!

    SAZERAC
    America’s First Cocktail

    Is it any surprise that America’s first cocktail, the Sazerac, was created in New Orleans, the city that loves to party? Back in the early 1800’s, Antoine Peychaud created the drink in a French Quarter bar and named it for his favorite French brandy, Sazerac-de-Forge et fils. In 1870, the drink was changed when American Rye whiskey was substituted for cognac, and a dash of absinthe was added by bartender Leon Lamothe, and today he is now regarded as the Father of the Sazerac. In 1912, absinthe was banned, so Peychaud substituted his special bitters in its place. In 1893 the Grunewald Hotel was built in the city, and at this time the hotel earned the rights to Ramos Gin Fizz and the Sazerac. In 1965 the hotel was renamed the Fairmont Hotel. Today, the Sazerac is best enjoyed in many of New Orleans’ finest restaurants and bars, most notably the Sazerac Bar in the Fairmont Hotel, where celebrities, locals, and tourists enjoy the drink.

    Ingredients for 1 runner: 3-4 dashes of Pernod (120 proof); 2 ounces Rye of Bourbon blended whiskey; 3-4 hearty dashes of Peychaud bitters; one long, thin twist of lemon; sugar cube; water; club soda (optional).

    Place Pernod in a well-chilled Old Fashion glass.
    Tilt glass to coat sides completely and pour off excess Pernod.
    Place Rye and Peychaud bitters into cocktail shaker with ice cubes.
    Shake for 30 seconds and strain into prepared glass.
    Twist lemon peel over drink and drop in gently.


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1984 Computer portrait from State Fair

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