Finished your taxes yet? Whether you’ve filed it already or are still coasting to the deadline, commemorating that dreaded April 15th with a good drink is always in order. What better way to drown out that nagging feeling of handing over your money to “the man,” after all?
These two drinks are both geared towards those who find the IRS a constant presence in their minds during this season. One is a classic and has wiped away more financial worries (for a night) that you can ever imagine. The other is a newer poison concocted in DC’s famous bar, Zola. Read More…
With the winter holidays over and no major celebrations due in the coming weeks, we finally have the time to kick back and spend afternoons in relative quiet. Of course, there’s always work, but since I run a home office, I can take a break anytime I want to - sucks for you cubicle kids, though.
I’ve been avoiding stiff drinks for the last two weeks, so I can regain some of my muster back from all the heavy - and I do mean heavy - binging of the past month. As such, my current tastes run the simple, banal and light. A few times, though, I still engage in pretty heavy alcohol-infused refreshers like this Long Island Iced Tea recipe below. Read More…
A Dirty Martini is a traditional olive garnished martini made with gin, vermouth and a bit of olive brine. Olive brine is the juice that olives are packed in the jar and is very salty. The brine gives the martini a cloudy appearance - hence a Dirty Martini.
For those that like the salty taste of olives, a Dirty Martini is a good choice. Make sure you add at least two olives as garnish.
Gin is basically grain alcohol, mostly corn (75%) with some malted barley (15%) and other grains (10%) thrown in. It is then redistilled with or through juniper berries and botanicals such as coriander seed, cassia bark, orange peels, fennel seeds, anise, caraway, angelica root, inis root, licorice, lemon peel, almonds, cassia bark, cardomann seeds, cinnamon bark, bergamot and cocoa. It is this secondary process that imparts to each gin its particular taste. Most of the gin now produced is London dry, which is clean light, unsweet, and perfect for making for martinis. The Dutch still produce a sweeter, more robust version of their own called Hollands gin, which, while is unsuitable for mixing purposes is drunk neat and cold. Gin does not require aging.
Do you have something you want to say on BoozeMonger.com? We are always looking for short articles (150-200 words) that are of interest to our audience -
new drinks, great bars, useful bar gadgets, games, etc. (including your external links for more information). If you have something you would like to say on BoozeMonger.com,
please click here for more information.
Gin is basically grain alcohol, mostly corn (75%) with some malted barley (15%) and other grains (10%) thrown in. It is then redistilled with or through juniper berries and botanicals such as coriander seed, cassia bark, orange peels, fennel seeds, anise, caraway, angelica root, inis root, licorice, lemon peel, almonds, cassia bark, cardomann seeds, cinnamon bark, bergamot and cocoa. It is this secondary process that imparts to each gin its particular taste. Most of the gin now produced is London dry, which is clean light, unsweet, and perfect for making for martinis. The Dutch still produce a sweeter, more robust version of their own called Hollands gin, which, while is unsuitable for mixing purposes is drunk neat and cold. Gin does not require aging.
