Dorkus Malorkus

aphonik's Profile Page

 

Jungle Bird by the fire complete with tiki torches.

Jungle Bird by the fire complete with tiki torches.

Ginger munchin’ on a bone.

Ginger munchin’ on a bone.

New addition to my vintage cocktail book collection: Harmon Burney Burke’s Complete Cocktail and Drinking Recipes (1936).

New addition to my vintage cocktail book collection: Harmon Burney Burke’s Complete Cocktail and Drinking Recipes (1936).

Nick and Liv Ullman having some quality time together.

Nick and Liv Ullman having some quality time together.

Mustang Island (Del Maguey Vida mezcal, Pamplemousse Rose, Zucca). (at State Park Bar)

Mustang Island (Del Maguey Vida mezcal, Pamplemousse Rose, Zucca). (at State Park Bar)

Speaking of tiny bowler hats, this had to happen eventually.

Speaking of tiny bowler hats, this had to happen eventually.

A fun side benefit to competing in the @brokersgin Bowler Cup is that I’m now flush with plastic bowler hats from the bottles I used in my batch. So I consider myself a winner.

A fun side benefit to competing in the @brokersgin Bowler Cup is that I’m now flush with plastic bowler hats from the bottles I used in my batch. So I consider myself a winner.

Here’s a drink I improvised tonight based on a vague desire to combine watermelon and hibiscus. I made a few different versions but this one is the most promising, incorporating reposado tequila as the base and both amontillado sherry and Cocchi Americano as modifiers. A few dashes of @Bittermens Burlesque bitters accentuates the floral hibiscus and adds a touch of heat for complexity on the finish. It’s a surprisingly nice drink: 1 oz reposado tequila, .5 oz amontillado sherry, .5 oz Cocchi Americano, .75 oz fresh watermelon juice, .5 oz fresh lime juice, .5 oz hibiscus tea syrup, 10 drops Bittermens Burlesque bitters, shaken and strained.

Here’s a drink I improvised tonight based on a vague desire to combine watermelon and hibiscus. I made a few different versions but this one is the most promising, incorporating reposado tequila as the base and both amontillado sherry and Cocchi Americano as modifiers. A few dashes of @Bittermens Burlesque bitters accentuates the floral hibiscus and adds a touch of heat for complexity on the finish. It’s a surprisingly nice drink: 1 oz reposado tequila, .5 oz amontillado sherry, .5 oz Cocchi Americano, .75 oz fresh watermelon juice, .5 oz fresh lime juice, .5 oz hibiscus tea syrup, 10 drops Bittermens Burlesque bitters, shaken and strained.

Another Vieux Carre. It’s only right. #totc2014  (at Restaurant R’evolution)

Another Vieux Carre. It’s only right. #totc2014 (at Restaurant R’evolution)

Enjoying a fine Creole Cocktail at Arnaud’s French 75. This lamp makes me think of @sazeracla and @weslymoore. Wish you both were here so I could buy you a proper drink. I stupidly asked Chris Hannah if they had a wall of old liquor bottles then I realized the photos I’ve seen were from Antoine’s not Arnaud’s. My simple nature easily confuses these fancy French names. (at Arnaud’s French 75 Bar)

Enjoying a fine Creole Cocktail at Arnaud’s French 75. This lamp makes me think of @sazeracla and @weslymoore. Wish you both were here so I could buy you a proper drink. I stupidly asked Chris Hannah if they had a wall of old liquor bottles then I realized the photos I’ve seen were from Antoine’s not Arnaud’s. My simple nature easily confuses these fancy French names. (at Arnaud’s French 75 Bar)