Dog of Christmas and White Cosmopolitan

We are open on Christmas eve from 4pm-midnight. If you want to mix up some holiday spirits at home to numb your nerves to the chaotic family antics, spike your eggnog, Felicia-style. Or try my friend Tony's White Christmas Cosmopolitan, as pretty as it is yummy:


White Christmas Cosmopolitan

1.5 ounces vodka
1/2 ounce triple sec or Cointreau
1/2 ounce sweetened lime juice - Don't use Rose's - our recipe is here.
1 ounce white cranberry juice
fresh cranberries

Shake all liquid ingredients with ice. Strain into a martini glass. Garnish with a few floating cranberries.

(Christmas card brought to you by Eesah the Lounge dog and Amelia's precious black Sharpie).

Mixology Monday: Like That? You'll Love This!

This month's Mixology Monday is brought to you by eGullet, an online forum where people chat about culinary stuff. The theme, "Like That? You'll Love This!" sounds kind of like a game show: You could win this dishwasher, or you could win (dramatic reveal by blonde model) A BRAND NEW CAR!

I don't have a recipe for you. I'm sitting in my underwear in front of the blazing fire, drinking cheap red wine, and waiting for the lake effect snowstorm that seems to be arriving fashionably late this evening.

However, Leah, also drinking cheap red wine though more tastefully clad in a fluffy white bathrobe, would like to offer her two cents:

"You want a Midori sour? Try this shot of Bookers bourbon!"

During our particularly hair-raising psycho-busy bartending shifts this summer, doing shots of Bookers became a trend for the bartenders on duty (specifically, the Friday Happy Hour staff, but I'm not naming names), almost a game, to see who could throw it back fast and keep a normal expression as it set their mouth-throat-stomach-loins on fire. I must admit, a little Bookers certainly takes the edge off a rough shift.

A feat which a Midori sour cannot claim.

The statement, "Like Midori sours? Then you'll love a shot of Bookers!" is probably a lie, and is bound to be followed by cries and laments of angry mobs of villagers wielding torches and demanding the surrender of the monster.

Bring it on. Just give me a second to do a shot of Bookers first.

Mixology Monday: Gin Sangaree

This month's Mixology Monday was a little tricky: write about a Forgotten Cocktail. Hey, wait a darn minute, Rock & Rye wiseguy. If I've forgotten a cocktail, how can I write about it? And frankly, since my brain turned 40 (which actually happened when the rest of my body turned 35), I can't even remember how to make a Sex on the Beach. Which is probably good, because those kinda suck.

Mr. Boston Deluxe Official Bartender's Guide, 1974 edition to the rescue. Because I have an aversion to books that smell like wet basements, I don't have any old cocktail books in the house except this one, which belonged to my parents and is complete with their hand-written recipe notes on the inside front and back covers.

To find a "forgotten cocktail," the re-publication of which might change the world of modern spirits forever and provide me with fame and excessive wealth, I paged through the guide. It appears that there are only eight unique recipes in the entire book of 1000+ drinks, all of which contain one or more of the following ingredients in slightly differing ratios: Mr. Boston's brandy, apricot brandy, triple sec, vermouth, scotch, gin, grenadine and lime. And many of which deserve to remain forgotten.

I found one cocktail that I had not previously heard of that included an interesting non-Mr. Boston ingredient: The Gin Sangaree.

You know my distaste for history, so I'm sure you'll appreciate the huge 45-second effort I spent researching sangaree on the internet. Sangaree comes from the latin word for blood and refers to the inclusion of port wine in the cocktail.

With the holidays approaching, this cocktail choice serves up a hint of festive, with a shy dash of nutmeg weaving together the flavors of the port and gin. Because the Gin Sangaree is light, you can savor it before dinner as the port and nutmeg stimulate your appetite. Because it's slightly sweet, it is also effective as a post-dinner sipper.

But is it memorable? Well, I remember liking it last night. Ask me again in six months and we'll see.

Gin Sangaree

2 ounces Gin
1 tablespoon port wine
1/2 teaspoon powdered sugar
1 teaspoon water
club soda
nutmeg

Dissolve sugar in water by stirring, and add gin. Pour into highball glass filled with ice. Top with club soda, and float port wine on the top.

Authors note: F*ck floating the port. I can never make sh*t float. Which is probably my fault, but I'll tell you what, that port looked to me like it weighed as much as a f*cking rock compared to the soda-gin-sugar which was half-comprised of carbonated weightless air bubbles. And if you can float the port, I hate you. I'll bet you can light lemon zest on fire, too. Showoff.

For a roundup of the "Forgotten Cocktails" posted on renowned cocktail blogs all over the world today in celebration of Mixology Monday, visit Rock & Rye.

Cherry Margarita

"Where's the Grand Marnier?" I asked Leah.

"What Grand Marnier?" she said.

"The Grand Marnier you brought home last week."

Mid-margarita-fixing, I shuffled the bottles in our cramped home bar, a shelf packed with liquors, shakers and glassware, squeezed in the corner above the vacuum cleaner closet. The ice waited impatiently in the glasses on the kitchen counter, as did the tequila and lime juice. I just needed some orange liqueur.

"That was two weeks ago," Leah said.

"You drank the whole thing in a week?" I said.

"Two weeks," said Leah, as if it were less criminal than one.

Maybe ten days, I thought.

Stranded and craving a margarita, I stared at the boggle of bottles and realized we only had one liqueur in the house: Finger Lakes Distilling's Cherry Liqueur.

"Try the cherry," Leah called from the other room as I pondered the bottle in my hand.

If you've ever tasted Finger Lakes Distilling's Cherry Liqueur, you know it's not like any other cherry-flavored spirit. The flavor is incredible, like crushed, fresh-picked sour cherries, with sugar added, because that's exactly how it's made. Think fresh cherry pie.

I had my doubts, though. Cherry in a margarita? Really?

Really. One sip and I was sold. I brought the recipe into the Lounge the next day and it became an immediate patron favorite, a contender for The Drink of The Year, if such an award exists.

Accidental cocktails are the best kind, an "I-never-would-have-tried-that-combination-and-I-see-Jesus'-face-in-the-ice" miracle kind of cocktail. Cherry in a margarita? Yes, please. And I won't be mad at Leah for drinking all the Grand Marnier.

Ch-ch-ch-cherry Margarita

1.5 ounces tequila

3/4 ounce sweetened lime juice (don't be lame and use Rose's or we will insult your intelligence and make fun of you publicly to such a degree that your friends will become embarrassed to be associated with someone so lame and they will abandon you forever and you'll be lonely and drown yourself in substandard margaritas. Our fresh sweetened lime juice recipe can be found here.)

3/4 ounce Finger Lakes Distilling Cherry Liqueur

Fill a rocks glass with ice and add all ingredients. Shake. Salt rim if desired.

Impress Your Friends: Portable Ice Maker Review

Like Christmas in October, the NewAir AI-100SS Portable Ice Maker arrived on our front porch, snuggied cozily in a big, fat box. I’d like to call it by its full name throughout this entire review, if that’s okay with you. The NewAir AI-100SS Portable Ice Maker. I like saying that. It makes me feel powerful.


If you need an at-home countertop ice machine, then the NewAir AI-100SS Portable Ice Maker – fine, I’ll shorten it – the NewAir is a great choice.

And you DO need an at-home countertop ice machine. Here’s why:

How many times have you come home, expecting to be greeted by your wife (yep, I have a wife) with a martini and “How was your day, dear?” only to have her greet you instead with, “Goddammit, the ice cube trays are empty again and someone didn’t refill them!” (That would be you.)

In six to fifteen minutes this cute little ice machine can pop out enough fresh ice cubes for your drink; it produced our first batch in seven minutes flat. Ah, the glorious sound of ice cubes falling into the basket: clunkity-clunkity-clunk, a precursor to drunkity-drunkity-drunk.


If you plug it in the night before a party (or the morning of the party if you are going to be home to add water and transfer ice cubes into your freezer when the basket is full), the NewAir will easily harvest enough ice for a cocktail party of ten or so of your friends, unless they are total drunks, in which case you probably don’t want them at your house in the first place. Drunk people break things and throw up on things. It takes about four hours to fill the ice basket, and the manual says it can make up to 28 pounds of ice a day.


Pros: The NewAir sits on your counter, taking up about as much space as a bread machine. Incredibly quiet. Indicator lights let you know when to add water, and when the ice basket is full. You can choose the size of your ice cubes.

Cons: Our house is about the size of an elfin tree house, with limited counter space. Also, Leah opened the box when it arrived and said the protective blue plastic required an extreme amount of patience (which she doesn't have) to remove. However, everything else about the NewAir is awesome.


Warning: Don’t let your wife try to make lemonade-flavored and wine-flavored ice cubes in your ice maker. Bad, Leah! No!

If all you drink is ice water and sugary soft drinks, you are lame and you don’t deserve an ice machine. If you want to impress your friends with generous cocktails, or if you like to have ice cubes available consistently (like if you run a Bed and Breakfast), then you should consider the NewAir AI-100SS Portable Ice Maker. There. I said it again. Owning one will make you feel powerful.


The NewAir AI-100SS Portable Ice Maker is available at Air & Water for $199.95 with free shipping.

Bibliochef Interview

Bibliochef, our pal at the blog Cooking with Ideas, posted an interview with me this week. Click here to learn how the heck Leah and I ended up opening a lounge; what Leah is thinking when she concocts those crazy cocktails; the connection between mixology, writing and cartooning; and where we choose to eat when we aren't working our fannies off at the Lounge.

The interview.

Battle of the Tonics

As bartenders, we often get the question, "Does the brand of tonic water matter?" That depends. Are you a fussy bitch?

I would never go into a person’s house or a bar and snub my nose at generic tonic water. I grew up with Schweppes and Canada Dry, and they taste just fine to me. I’m not implying that I was drinking gin and tonics as a child; I’m saying that when I was 21 years old, I wasn’t spending $6.69 plus a 30-cent bottle deposit on a four-pack of 12 ounce Q Tonic when a liter of Polar tonic water costs only $.89.

You get what you pay for. When you buy fancier tonics, you can revel in the fact that you are drinking hand-picked quinine, whatever that means, and no high fructose corn syrup.

That said, Leah and I did a tonic taste-test for all of you fussy bitches out there, making gin-and-tonics with the best gin we had in the house: Hendrick’s. Here’s our report:

Schweppes: So sweet and smooth, you could almost drink it without gin. Almost.

Polar: Sweet, but metallic and thinner compared to Schweppes.

Q: A hint of lemon, kind of like 7UP, with a bitter finish. Sweetened with agave syrup.

Stirrings: Lighter and cleaner. A hint of lemon rind, and also a bitter finish. Contains cane sugar.

Fever-Tree: Less lemon, not too sweet, allowing the gin’s unique personality to shine through. Cane sugar.

Our conclusion? If you are going to drink cheap booze, stick with cheap tonic. For high shelf booze, try Q or Stirrings to bring out the best in your liquor, or our favorite because it was less lemon-y, Fever-Tree. Try your own taste-test and see what you think. For the record, we found Fever-Tree at Wegmans, the Vatican of grocery stores.

AlleyArt: Beach Finds

Though Fall is in the air, Laura Robert's summer beach art is gracing Felicia's alley.


Created from garbage found on the beaches of Cape Cod, Laura's works embody the phrase, "One person's trash is another person's treasure."


The show is up until Tuesday, October 5. A closing reception will be held on Tuesday, October 5 from 5:00pm-6:30pm, and visitors can take Laura's artwork home with them that day. Felicia will be providing snacky-snacks.


(I call this one, "Race you to the water...")

Read more about Laura and her last show at Felicia's here:

http://feliciaspeakeasy.blogspot.com/2009/09/alleyart-sustainable-mobiles.html

Felicia's Atomic Lounge hosts outdoor sustainable alley art shows in the warm months, featuring a different artist every month. All artwork must be made with a minimum of 50% recycled/reused/repurposed materials. Proposal guidelines can be found here:

http://feliciaspeakeasy.blogspot.com/2009/06/felicias-alley.html