I got a tip from a co-worker about an estate sale to clean out of of three garages owned by a retired Lockheed electronics technician. The guy certainly had a lot of stuff. I was pretty happy to trade $15 for this haul. See the rest here.
I had the great pleasure of teaching my DIY Cocktail Bitters class again at Machine Project yesterday evening. Thanks to everyone for coming out and partaking of all the fun and dropping of knowledge. Here are some links to various resources of interest:
- Spices, herbs, roots, et cetera: Dandelion Botanical Company
- Bottles (I like the 50ml amber European dropper bottles) Specialty Bottle
- Jerry Thomas’ HOW TO MIX DRINKS or The Bon-Vivant’s Companion
- David Wondrich’s Imbibe!
- Amy Stewart’s The Drunken Botanist
- Hon. Wm. T. Boothby’s World Drinks and how to Mix Them
Just bought myself a sweet Italian road racing bike from Mister Jalopy!
I’m also making this nog from Jeffery Morgenthaler:
Our tequila-sherry egg nog at Clyde Common has been so overwhelmingly popular that I figured I’d share the recipe here. It’s based on my original egg nog recipe from years back, just slightly modified to incorporate the lower-alcohol sherry into the mix.
Añejo Tequila and Amontillado Sherry Egg Nog
12 large eggs
18 oz (by volume) granulated sugar (~2 1/4 cups)
3 tsp freshly-grated nutmeg
12 oz anejo tequila (533 ml. or a little under 3/4 of a bottle)
15 oz Amontillado sherry (443 ml. or a bit over 1/2 a bottle)
36 oz whole milk (about 2 1/4 pints)
24 oz heavy cream (1 1/2 pints)
In a blender or stand mixer on low speed, beat eggs until smooth. Slowly add nutmeg, and sugar until incorporated and dissolved. Slowly add sherry, tequila, milk and cream. Refrigerate overnight and serve in small chilled cups. Dust with fresh nutmeg before serving.
Makes one gallon.