An Instagram pic of a drink I made tonight:
Monthly Archives: September 2015
Today is Lauren Bacall’s birthday and I wasn’t expecting to find a cocktail named after the actress, but then I stumbled across this gem posted by a WordPress site called Wine Cocktails.
Maybe if I get time I’ll search online later to see if there’s a Dark Passage cocktail.
From what I can tell from Wine Mixology’s post, this cocktail is an original drink that two of their contributors came up with earlier this year — and I hope they don’t mind if I re-post their recipe. But for anyone reading here On this blog bout this drink for the first time, please click over and check out the original post!
From Wine Mixology:
This cocktail is a play on three classics with its own distinctive twist. One classic is obviously Lauren Bacall herself – the sultry actress of the Golden Ages of motion pictures. This cocktail also puts a twist on the classical gin and tonic as well as the “Greyhound” with its splash of grapefruit. It is very refreshing without being too heavy in body.
- 2 oz Pol Clement Rose Sec (French Sparkling Rose Wine)
- ½ oz Uncle Val’s Botanical Gin
- ½ oz Triple Sec
- 2 oz Organic Pink Grapefruit juice
- ½ oz Honey Syrup (1/2cup honey; ½ cup boiling water, stir)
- Top glass off with Tonic
- Grapefruit and basil for garnish
Fill a Collins glass with ice and add in the rose, gin, triple sec, grapefruit juice and honey syrup, and then top the remaining room left in the glass with tonic water. Garnish with grapefruit and basil.
Still Thirsty For More?
—Got a minute-and-a-half!? Here’s a cute, quick video on how to make the Lauren Bacall.
I’ll be updating this post later tonight after I take a picture of my Lauren Bacal drink I’ll be making.
Fay Wray was one of cinema’s first “Scream Queens” and today is her birthday.
She was born Vina Fay Wray on Sept. 15 in 1907.
Not familiar with the actress? Well, read on… Because she’s got more than 100 acting credits to her name — including one gargantuan role for which she’ll always be known.
Fay Wray was born in Alberta Canada and in her life she amassed upward of 100 acting credits to her name.
She acted through 1980, and in the 50s she appeared on television shows such as Perry Mason and Alfred Hitchcock Presents, but she’ll forever be know for a role she played in 1933 — as the female lead in King Kong:
Google search the name “Fay Wray and add the word “cocktail” and the first hit you’ll find will be this article on the website Punch.
It only makes sense that someone would have given this Old Hollywood actress her own cocktail, and that it would be related to her role in King Kong — or at least, I assume that’s why this drink has a banana flavor component.
The following recipe was created by Brooklyn-based bartender Matthew Bellanger.
About This Cocktail
The Fay Wray is a banana-flavored tiki drink made with rum and cognac.
- 3/4 ounce gold rum (preferably Barbancourt 4 Star Rum)
- 3/4 ounce cognac (preferably Dudugnon)
- 3/4 ounce banana liqueur, Giffard Banane du Bresil
- 3/4 ounce lime juice
- 1/4 ounce rhum agricole, Rhum Clément
- 1/4 ounce demerara syrup (2:1, sugar:water)
- 1 small lime wedge
Shake all ingredients over a small amount of crushed ice — including a lime wedge. Squeeze the lime wedge in with the other ingredients and drop it in the shaker. Pour all the ingredients, without straining, into a rocks glass and add more crushed ice. Garnish with a dried banana slice and a mint bouquet.
— Do bananas belong in cocktails? The Savory wrote this article about that question.
I got to Atlantic Beach last Sunday afternoon and immediately cracked a Presidente.
It’s been a long and busy but enjoyable week. I left Saturday and got back home around 3 a.m. Sunday morning.
Arendell Room’s Craft Drinks
The Arendell Room in Morehead City was just a short few minutes from the place where I stayed this past week in Pine Knoll Shores.
I’m glad I found the Arendell Room because, from what I can tell, they serve the best cocktails in the region.
Now, I don’t write that as hyperbole or to diminish what other bars in the area do, but it just seems apparent from what the Arendell Room puts forward — which is that their cocktails come first.
In fact, that phrase is a part of the bar’s tagline — “Cocktails first, questions later.”
And I’m not going to lie, seeing that phrase really enticed me to get out to this bar at least once during my trip. I found the bar while searching the area with my Yelp app, and only after I’d switched my search from “restaurants” to “cocktails.” I don’t know if the bar serves food or not, but I’m glad I changed what I was searching in the app otherwise this place might never have made my radar.
I was a part of a group of five on Wednesday night and we arrived at Arendell Room after having already had dinner and drinks somewhere else. The five of us grabbed the corner seats at the bar, which was particularly nice because the corner seats afforded us a nice view of Arendell Room’s bourbon selection. I’d been drinking Basil Hayden elsewhere and one of the others in my party stuck with bourbon on ice. Another had a glass of white wine and a third had a split of champagne while my wife got a very nice non-alcoholic drink — made with mint and watermelon and something carbonated to give it bubbles. It was really quite tasty.
There were several drinks on the menu which caught my eye — as well as a quirky set of “house rules,” but having already been drinking elsewhere I knew I’d probably only be having just one drink at this bar. With that in mind, I went with the custom drink option listed on the cocktail menu and I let the bartender make me something of his choice.
When going the custom route, the menu suggested telling the bartender what types of liquors and drinks you normally like — so I mentioned bourbon and amaro and specifics like Aperol and Fernet.
What I got was a Boulevardier, a bourbon drink that’s sort of like a Negroni. I saw the bartender pour Buffalo Trace, which was nice, but I wish I would’ve seen what vermouth he used. The drink was phenomenal — velvety and sweet with a strong orange flavor plus that dry, bitter Canpari finish.
The photos above are my own, but this one from the bar’s website shows a little more of the Arendell Room: