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  • Danny Dawson 9:48 pm on Wednesday, December 28, 2011 Permalink | Reply  

    Treat it like it’s springtime 

    Crisp and breezy

    • 1.5oz St. George Botanivore Gin
    • 0.5oz lime juice (fresh would be best, but I only had ReaLime)
    • 3.5oz Fever Tree Tonic Water
    • A couple cubes of celeriac (celery would do, but we happened to be cooking with celeriac)
    • 5 drops Isaan Another Level bitters (bitters, old men)

    Measure liquid into shaker, finely grate celeriac on a microplane into liquid. Give it a few minutes to infuse, then stir with ice and double-strain over rocks.

     

    The warmth is inside me

    • 1oz St. George Dry Rye Gin
    • 0.5oz Hangar One Chipotle Vodka
    • 4oz Fever Tree Ginger Beer

    Pour over ice in a rocks glass. Stir.

     
  • Danny Dawson 6:29 pm on Saturday, September 17, 2011 Permalink | Reply  

    Tony’s Semiseptuagenarian Punch 

    Sour (fresh-pressed juice of):

    • 20 limes = 750mL
    • 1 grapefruit = 100mL
    • 1 pineapple = 700mL
    • 4 oranges = 300mL

    Sweet:

    • 1.5 cups Dark Muscovado sugar
    • 100mL Velvet Falernum
    • 100mL homemade orgeat

    Strong:

    • 500mL Smith & Cross Traditional Jamaican rum
    • 500mL Hangar One Chipotle Vodka
    • 500mL Laird’s Straight Apple Brandy

    Weak:

    • 1L black tea (blend of pu-er and assam/diksam)

    Bitter:

    • Peel of 1 small yuzu
    • 3 healthy shakes Scrappy’s Cardamom bitters
    • 4 drops Scrappy’s Lavender bitters
    • 1 full eyedropper Bittermens’ ‘Elemakule Tiki bitters

    Mix and chill. Pour over ice, top with fresh-grated nutmeg. Serves as many as can still stand.

    Happy Birthday, Tony.

     
    • Stephanie 11:44 am on Sunday, September 18, 2011 Permalink

      That punch was soooo good! And there’s a little bit left in the fridge for post interview comfort :) So great to see you guys!

  • Danny Dawson 9:57 pm on Wednesday, August 10, 2011 Permalink | Reply  

    Baelor’s Blessing 

    Pour Dolin Vermouth Rouge over rocks to taste. Float with Laphroaig until desired level of piety is achieved. Dash self against rocks with Fee Brothers West Indian Orange Bitters. Sip and atone by candlelight, maintaining a sleepless vigil.

     
  • Danny Dawson 12:03 am on Sunday, May 29, 2011 Permalink | Reply
    Tags: , , egg, egg yolk   

    Golden Pear Fizz 

    Wondering what to do with the leftover egg yolks after you make a few Pisco Sours or my closely-related Batida Isla? Tonight, we were about to rush off to Plum in Oakland for dinner, so I took my two yolks, added about 1.5 fl oz finely-granulated sugar (liquid measure – I was in a rush) and 1.5 fl oz Bulleit bourbon, then whisked the hell out of them until they were nice and creamy and started to take on a lighter color, at which point they went into a jar in the fridge and we ran off to dinner.

    What was all that about, you ask? At this point, the booze will help preserve the yolks in case I don’t get back to them tonight, and I’ve got something that’s essentially the base of either egg nog or sweet sabayon, for which I planned to work out some kind of cocktail.

    I had a couple hours on MUNI and BART to spend researching egg cocktails on my phone, but there wasn’t too much that seemed useful. When we got home from dinner, I pulled out my copies of Imbibe and On Food and Cooking and decided that I wanted to chase the sweet sabayon flavor profiles (add fruit instead of dairy) and build on Imbibe’s Golden Fizz.

    Looking around at the cabinets, I came up with the following:

    Golden Pear Fizz

    • 1.5oz of the above-mentioned egg yolk mixture
    • 1.5oz Aqua Perfecta Poire Liqueur
    • 0.5oz Germain-Robin Shareholder’s Reserve Alambic Brandy

    Shake like hell with ice, then pour over rocks in a stemless champagne glass and top with a splash of Fever-Tree Bitter Lemon.

    The result is rich and creamy yet light and refreshing, and not entirely unlike a piña colada, despite the utter lack of anything coconut or pineapple.

     
  • Danny Dawson 5:56 pm on Saturday, May 28, 2011 Permalink | Reply
    Tags: cachaca, chipotle vodka, , tiki   

    Batida Isla 

    2oz Leblon Cachaca
    1.5oz Hangar One Chipotle vodka
    2oz lemon juice
    2 medium egg whites
    1oz agave nectar
    0.5 tablespoon Luxardo Maraschino
    5 drops ‘Elemakule Tiki Cocktail Bitters

    Hard shake all ingredients except bitters, strain into two chilled martini glasses. Top each with 5 drops bitters.

    (makes 2 cocktails)

     
  • Danny Dawson 9:17 pm on Tuesday, May 10, 2011 Permalink | Reply
    Tags:   

    The Melisandre 

    (Formerly published under the working title “Hangar One Chipotle Margarita”)

    Dropped by K&L Wines today after work to pick up some good cheap vodka for my umeshu project and couldn’t stop myself from buying several other bottles of new spirits.

    In particular, I noticed that Hangar One has rereleased their Chipotle vodka, and I couldn’t resist bringing a bottle home and testing it out right away. Holy shit is this stuff great.

    1oz Espolon Tequila Blanco

    0.5oz Hangar One Chipotle vodka

    0.5oz Triple Sec (the cheap stuff)

    1oz fresh lemon juice (from the backyard tree)

    0.5oz agave nectar (trader joes)

    3 drops Fee Brothers Aztec Chocolate Bitters

    Hard shake everything together with ice while chilling a cocktail glass. Rim the glass with salt (I used some lovely pink flake salt my parents gave me) and strain into the glass.

    Hot damn, the grassy, smoky notes of the H1 Chipotle and the tequila balance beautifully with the sour lemon and the sweet chocolate/agave. The perfect drink to celebrate the warming weather, I can see this being a summertime favorite this year. Here’s hoping Hangar One has produced a goodly amount of the Chipotle on this run.

    (Named for the smoky, fiery sorceress in A Song of Ice and Fire)

     
    • Claudine 5:05 pm on Wednesday, May 11, 2011 Permalink

      New name = margelada? Like a michelada, but instead of spicy beer, it’s a spicy margarita?
      Would love to have a full drink rather than the mini one I had sometime in the future. Just not on a weeknight, unless we have the day off the next day. <3 you.

    • Claudine 2:52 pm on Monday, August 1, 2011 Permalink

      I like the new name! :)

    • Danny Dawson 4:53 pm on Monday, August 1, 2011 Permalink

      One would hope so. You named it. :)

  • Danny Dawson 4:13 pm on Saturday, March 26, 2011 Permalink | Reply
    Tags: japan, korean air, osaka, unedited iphone notes   

    On an incomprehensible time shift 

    All times are in US/Pacific unless noted. We start on Korean Air flight KE002 LAX to Tokyo.

    12:53pm: just finished a delicious bibimbop, spicy Korean pickles, clear seaweed soup, and orange wedges. Used all the gochujong. Soo good! Two glasses of red wine in so far, and having some genmaicha. There’s both a regular outlet and a USB outlet, handily can charge two things at once, especially now that most devices charge via USB anyway. Movie selection is awesome, includes current Oscar winners the kings speech, true grit, black swan. Watching Never Let Me Go first.

    1:17pm: just discovered disposable slippers and single use toothbrush/paste. Shoes are off now, seat is back, nicely wined and dined, pillow behind my back, blanket so soft, movie on…I may never fly another airline again.

    4:35pm: just had two hot tasty beef buns. More than halfway through The King’s Speech.starting to get confused by time. It’s eternal night within the plane, but opening a window reveals eternal day. 6hrs, 35mins to destination.

    12:20am: Starbucks at airport. Have cash and jr pass. Use citibank ATM.

    1:24am: been on the train a little bit now, passing Sakura. Need to transfer at second stop past Tokyo. Sun is finally starting to set and turn golden. The breeze is cool when the train doors open. When they close, there’s a cool whirring sound followed by lots of squeaking as the train picks up speed. We’ve been passing what look like fallow drained rice paddies punctuated by small hills topped with bamboo and pine groves. The giant towers holding up the powerlines out here are reminiscent of the Oakland port cranes or the windmills in the east bay hills; they look like they could lift their feet out of the ground and go for a walk if they so pleased. I can’t imagine watching them sway in an earthquake.

    3:30am: caught the hikari 485 to shin-Osaka. The lady back at Narita JR service desk was nice enough to reserve us seats on this one, which just means we’re in an emptier car – really, this car is more than two thirds empty. If there’s a rush from Tokyo to Osaka going on now, I can’t see it. These seats lean waay back, which is good, because I probably won’t be able to stay awake for the entire three hour trip to Osaka. Once we get there, I think we have to transfer to a local subway and then do a little walking to Hotel Dotonbori. It’ll be around 7:30 or 8am SF time, or around midnight local time before we’re checked in. That makes it something like 26 hours door to door today. I’m pooped. Set a prophylactic alarm so we don’t miss our stop. Thankful this train has most of the amenities of most planes, unlike the subway-like train that made up our last leg. All those dried squid snacks are gonna send me to the bathroom, I’m sure. It’s quite cold out. We both put on second layers and I pulled out my new gloves. Glad for them.

    7:46am Sunday Osaka: it’s 3:46pm Saturday in SF, but I need to try to run on local time. I’m waking up with a headache after five hours of sleep. Drank some delicious barley shochu last night from the corner store to help me sleep, since my body thought it was 10/11am. Had my first real Japanese takoyaki and ramen last night. Showered in our miniature bathroom – when I stand on the balls of my feet, my head hits the ceiling. Ok, time to get up. There’s so much to see and eat out there.

     
  • Danny Dawson 7:07 pm on Thursday, August 12, 2010 Permalink | Reply  

    Demopoly 

    A version of Monopoly with legislative and judicial bodies added.

    Except as noted, gameplay, goals, and equipment are identical to traditional Monopoly.

    Before the first turn, one player is chosen randomly to serve as a Judiciary and one Legislator is elected from the remaining players (all players vote, even the Judiciary). In the case of a tie vote, the Judiciary gets an extra vote to break the tie. The Legislator presides for a 20 minute term which begins as soon as the elections are decided.

    Upon election, the Legislator has the option to create, rescind, or amend one rule for the duration of the game. This rule must be communicated in its entirety before play continues, or the body must declare its intention to make no change. In addition, the Legislator again gains the power to create, rescind, or amend a rule every time they land on or pass Go and collect $200 during their term. Any disputes over the rules are decided solely by the Judiciary.

    At the end of the Legislator’s term, another election is held to determine the Legislator for the next term. Everyone votes and re-elections are allowed. In this election, the presiding Judiciary again has a tie-breaking vote. As a final action, the outgoing (or incumbent) Legislator appoints a new Judiciary, after which the new term period begins immediately for both offices. The newly-elected Legislator may now choose to exercise their rule-making ability.

    At any time, if the Judiciary wants to initiate a dispute over the rules, they must recuse themselves from the trial. For the duration of that trial, a temporary Judiciary is chosen at random (dice roll) from the players who are not currently in office.

     
  • Danny Dawson 12:38 am on Sunday, June 6, 2010 Permalink | Reply
    Tags: , , lemon, , poire   

    The Laphroaig Project (au poire) 

    Since I’m diddling on a theme tonight, I decided to toy with Bourbon & Branch’s Laphroaig Project, substituting a half-ounce of St. George’s Poire Eau de Vie for the yellow chartreuse and peach bitters. It was a lovely drink, but still missed some fruitiness…I added back the peach bitters and wow, that’s really phenomenal: smoky, sweet, sour, and fruity combined in all the right ways.

     
  • Danny Dawson 11:52 pm on Saturday, June 5, 2010 Permalink | Reply
    Tags: , , genever, gin, key lime,   

    The Last Word (Key & Genever) 

    Made a last word tonight using key lime juice and Anchor’s Genevieve, quite nice. Was 0.75oz on each ingredient except the key lime juice, which was between 1 and 1.25oz. Claudine enjoys her drinks on the sour side, and I think the extra lime juice helped balance the stronger flavors of the genever.

     
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