1 DOLLOP OF COMB HONEY. Strained and Beaten Smooth in Enough Whisky to Make You Sing. Fill up the rest of a Tall Glass with CREAM. Beat it all to a froth again and clink the glasses to the old toast —
Here’s tae us!
Wha’s like us?
-From So Red the Nose
What was it with people in the 1930’s treating cream like a legit beverage? Weren’t they supposed to be skinny back then? An entire glass of cream is just nauseating, no matter how much whisky you cut it with. Continue reading
Thirteen hundred of these cocktails were said to have disappeared at the coming-out party for Swiss Family Manhattan on the eighty-fifth floor of the Empire State Building.
2/3 RYE WHISKY
1/3 ITALIAN VERMOUTH
1 DASH ABSINTHE
Stir and Serve Excessively Cold
– From So Red the Nose
This is the first So Red the Nose drink that I just could not finish. This project may be developing my taste for hard liquor, but not to the point where I can happily drink straight rye whiskey with no sweetener. I spent the whole time reading this book counting down the minutes until I could pour the foul thing down the drain. Continue reading