Results tagged Fernet Branca from David Lebovitz

The Hanky Panky

Hanky-Panky Cocktail

Ever since I made the decision to read more books (remember those?), I’ve been diving into some of the backlog of good reads around here. (Well, once I plowed through a formidable stack of New Yorkers…) Every conceivable space in my little office (slash/guest room) and kitchen has stacks and stacks of cookbooks, many of which are bookmarked, with recipes highlighted that I want to try.

I’ve been considering opening up a test kitchen, to get others to help out, because my enthusiasm is tempered only by my ability to cook and bake everything, and clean up, then share everything with folks far and wide. #stress

However there’s only one of me (which a number of people are probably happy about…), and so, so many of them – that for the time being, I’m just going to have to be content to get to all the books and recipes when I can. However when it comes to cocktails, all bets are off.

Hanky Panky Cocktail

And one book that I’ve been revisiting often is Vintage Spirits and Forgotten Cocktails by Ted Haigh (aka: Dr. Cocktail), a fun-filled cocktail book that focuses on long-lost libations.

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The Toronto Cocktail

Toronto Cocktail recipe

I was part of a whole generation of San Franciscans that were terrorized by Bruno, a cantankerous, older Persian man who had a bar in the Haight called Persian Aub Zam Zam. I’ve probably mentioned him before, but I recently went down that rabbit hole of the Internet where I found a few stories about him via a search for something else. Then…well, we all knows where that leads…

He believed that if you’re going to have a drink at a bar, you should have it at the actual bar. I don’t know why he had a few tables and chairs around the outskirts of the dark room, because anyone that came in and tried to take a seat at one would be yelled at by Bruno – “The tables are closed. Get the hell out of here!

Cocktail glasses

Am not sure if they were just for decoration or what, but he would also flip out on people if they ordered a foofy cocktail, such as a Cosmopolitan, a Screwdriver…or heck, anything that wasn’t a classic cocktail on his pre-approved list. If you wanted to stay on his good side, you’d order a Martini – one made with gin. An order for a Vodka Martini would get you tossed out. And in contrast to what some “experts” might advise, he didn’t shake or stir his (gin) Martinis, he “pounded” the $2.50 cocktail with a muddler, which resulted in an icy-cold drink, served (or course) in a classic Martini glass. And your change was always a shiny half-dollar coin snapped down on the bar after you paid.

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Panforte

panforte

I’ve been going through my kitchen cabinets, and refrigerator…and freezer…and desk drawers, which has meant unearthing all sorts of odds and ends. Some were long-forgotten for a reason, and others brought back fond memories. Like the Pyrex glass container in my refrigerator encasing some remarkably well-preserved slices of candied citron. When I pulled the sticky citrus sections out, I realized that they don’t look quite as pretty as they did last year – which is okay, because neither do I – but they still tasted great. And the flavor of candied citron prompted me to make something I love: panforte.

honey, chile, cocoa powder

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