Cocktailians

Paper (Honey) Moon

A little more than a year ago, Cocktailians co-author and all-around Great Guy Tony Hightower and frequent Cocktailians Guest Star and all-around Great Gal Joanna Scutts got married. (See wedding-cocktail-related coverage here; we did massive batches of Boulevardiers, an Earl-Grey-tea-infused gin sour, and Royal Hibernian Punch.)

One of their friends recently suggested that I work on a cocktail to commemorate their first anniversary, so all the guests on both sides of the Atlantic could toast to their health. I took Tony and Jo's tastes into account, along with what was served at the wedding reception, along with the traditional theme of Paper for a first anniversary, and came up with...

Paper Honeymoon

• 1 1/2 oz. bourbon (I used Four Roses Small Batch)
• 1/2 oz. Aperol
• 1/2 oz. lemon juice
• 1/2 oz. honey syrup (honey and hot water, mixed in equal parts)
• dash Angostura aromatic bitters
• dash orange bitters (I used Angostura brand orange bitters)

Shake with ice and strain into a chilled cocktail glass.

It has been wonderful and a privilege to watch true friends enjoy each other so much, and I can't wait to raise a glass in their honor..

Drinky Linky: October Surprise Edition

Well, I dunno about the "surprise" part, but the government is working again for the next little while at least, the days are getting chillier, and here are some interesting things I've seen around the Internets of late:

• the government shutdown affected the TTB, just like anywhere else -- label and formula approvals, required by federal law, were held in limbo while nothing was moving. I hope it didn't hurt the brewers, craft distillers and retailers of our country too badly;
• what it looks like when a Champagne truck overturns. Save the Widow!
• eight types of drunken ladies;
• and why kids shouldn't drink;
• I just ran across this recipe for dry-ice and whiskey ice cream. Wow;
• the NYT checks out mezcal;
• and tells us how hotels are upping their cocktailian game;
• and suggests some alternative simple syrups (warning: autoplaying video.) 2:1 Demerara simple syrup is amazingly good and elevates most drinks, I'd say;
• "Yes, We Have No Pappy." Teleport City suggests some alternatives to the trendchasers;
• and as a matter of fact, even fewer people have Pappy, after 65 cases were stolen from the Buffalo Trace distillery in an apparent inside job;
• Michael Dietsch gives us a good primer on bourbon terms you should know;
• and profiles three smaller bitters producers;
• ...and he's announced a fantastic-looking book on shrubs! Congratulations!
• Chuck Cowdery maps the distilleries of Kentucky;
• and he's planning a tour where you can visit them, the wonderful Oscar Getz Museum of Whiskey History, a leading still producer, a big cooperage, and more. Looks like a fantastic time; 
• on the other hand, Monsieur the robot bartender doesn't look that great;
• Gothamist declares that the Aviation is the only blue cocktail you should ever order. (No Shark?);
• and tells us about autumn cocktails in NYC, including some new ones at the Metropolitan Museum of Art;
• Meanwhile, Serious Eats: Drinks (or is that Serious Drinks?) likes these cocktails in Brooklyn;
• David Driscoll of Spirits Journal calls "Giant" some "awfully-fine whiskey cinema";
• Wayne Curtis examines the archaeology of imbibing;
• The WaPo has a nice article looking at rectifiers -- whiskey companies who buy their whiskey instead of distilling it themselves. Here, they check out the provenance of Belle Meade bourbon;
• Against the Cookie-Cutter Bar Program;
• setting aside entirely the sum total of your life choices that may have led you to this particular spot, maybe you don't want to order a cocktail with a premium brand at a T.G.I. Friday's in New Jersey;
• NPR's food/drink blog The Salt geeks out on rye;
• ...and talked with (and used pictures from) Cocktailians about Dave Arnold's Red Hot Poker, and rum generally;
• when stirring or shaking are just too difficult, you can spin your cocktails;
• The Best New Mixer Is A Very Old Wine: GQ goes nuts for sherry;
• VICE investigates "errybody's drink", go-cups, and daiquiri culture in New Orleans;
• and Jeffrey Morgenthaler tells Serious Eats: Drinks that you should throw some creme de cassis into your whiskey sour for his Bourbon Renewal. Sounds delish indeed.