Silly Bartender, Cereal’s For Kids

Just playing around in the kitchen on a Monday night:

  

Olive Oil As A Garnish

I spent part of my Monday night scrolling through April Wachtel’s Instagram account, checking out her food photos and cocktail photography.

I had just earlier in the day listened to an episode of The Speakeasy Podcast where Damon Boelte was interviewing her about mocktails.

Anyway, one of the photos I came across was of a drink with interesting little bubbles floating in it.

So today when I got to work I decided to try floating olive oil in a cocktail:

  
In total, that’s about three drops of olive oil. After I got the drops in the glass, they kept floating closer and closer to one another — and of course, when they touched, they became one big bubble of olive oil.

FURTHER READING

April Wachtel’s not alone in adding olive oil to cocktails. Check these links:

—Four olive oil cocktails from Wine Mag.
—Some “Cocktail Science” from Serious Eats.
—A fat-washing article by Camper English!
—Straight from the horse’s mouth!
—A recipe for a gin sour with olive oil called the Slick Rick.
—One last link from PairMag.

Comics & Cocktails #6 • Dottie Quinn/The Fade Out

COMICS & COCKTAILS
Dottie Quinn and The Fade Out

Issue number 10 of “The Fade Out” recently hit comic shop shelves — and the book sets up pretty much all the pieces for the big conclusion coming in the final two issues.

Since debuting some many months back, every time an issue of “The Fade Out” arrives, I want to frame the comic for its cover alone.

For this month’s cover, one of the secondary characters, a gal named Dottie Quinn, was featured. 

Dottie does PR for the movie studio where the story is set, and has a personal and professional relationship with the main character.

Dottie Quinn
 

As a fan of comics and detective fiction, I have a great love for this hard-boiled era in which “The Fade Out” is set. And as a professional bartender, I’ve also got a great love of the pre-prohibition and post-prohibition eras and all the the drinks which were created in those years.

So in honor of the comic and the character Dottie Quinn, I put together an original cocktail recently which felt like a throwback — bourbon, coffee liqueur, banana liqueur, Grand Marnier & orange bitters. And I garnished it with a banana chip. 

 

It’s sort of a blend between a “Talent Scout and a “Revolver,” but with the timing and arrival of this new issue of “The Fade Out,” I figured I better call it a Dottie Quinn — sweet and strong, with a stiff bitter side that’s not overwhelming but is surprisingly balanced and complex.

THE FADE OUT

This series is one of the best comic books being published right now.

Written and drawn by Ed Brubaker and Sean Phillips, respectively, “The Fade Out” is published by Image Comics and set in post-World War II Hollywood. My podcast buddy Jason Sample has compared the comic to the film “L.A. Confidential” and that comparison is right on the mark. This book is noir done write — written and drawn by two guys who’ve proven themselves to masters of this genre.

Brubaker and Phillips are well known for tackling not only this era, but the gritty pulp world— with the series “Fatale” being just one example.

“The Fade Out” started as a murder mystery, with an actress’s death covered up as a suicide in issue number one. It has since evolved into a scandal so large in this pseudo-real Hollywood setting that our two main protagonists don’t even care if they solve the case, they just want to go down swinging and maybe make enough noise that it’ll draw some attention to the crime.

Our main character in the book is the scriptwriter for the movie being shot in the comic, and after coming across the corpse of the actress, he removed himself from the situation and then read in the newspapers the next day that it was a suicide — but he knows better.

Someone in his studio covered up the crime, and rearranged the crime scene to look like a suicide. 

Now that we’re 10 issues in, he and his fellow writer, who’s been made aware of the crime, are on the warpath. They’ve discovered an even deeper issue below the murder of this one, individual actress — and they mean to expose it.

“The Fade Out” is a great little story that’s really taking its time to develop. Brubaker and Phillips immerse the reader in this sleazy Hollywood era and spend each of the first few issues introducing us to more and more players in the story. The middle set of books in the series really catapult the story forward and now I can’t wait for the final issues to bring it all to a head.

Photo Post: Banana Chip Garnish

Some photos I took tonight:

  
  

The cocktail was a banana version of The Revolver, which I’ve written about before.

Prepping Special Cocktails

Prepping cocktail garnishes for the Farm-To-Table dinner tonight at Chautauqua Institution: 

The pre-dinner menu:

• The Chautauqua Sparkler — Strawberry & jalapeno infused tequila with strawberry simple syrup, soda water and fresh lemonade.
• Rhubarb Sonic — Rhubarb infused locally-made vodka topped with soda & tonic and finished with The Bitter Truth’s Grapefruit Bitters.
• The Duck Hunter — A mint julep made with smoked simple syrup and a duck fat infused locally-made rye whiskey.

And paired with the third course:

• Kettle Sour Cocktail — A beer cocktail with blackstrap rum, lemon juice, lime juice, falernum syrup, simple syrup and a kettle sour beer from Southern Tier Brewing Company.

The Best Cocktail Garnish Ever!?

That’s a donut. In a Manhattan.

Sugar. And bourbon.
It’s a Krispy Kreme. The “Hot Now” light was on. What would you have done?