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hot toddy
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Niemann
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fedward, tumbling
goes on, and the heat goes on
~ Friday, December 17 ~
~ Thursday, November 18 ~
Humphrey Bogart in publicity still for Dead Reckoning (1947, dir. John Cromwell)
“Bogart did drink. ‘I think the whole world is three drinks behind,’ he used to say, ‘and it’s high time it caught up.’ On one occasion he and a friend bought two enormous stuffed panda bears and took them as their dates to El Morocco. They sat them in chairs at a table for four and when an ambitious young lady came over and touched Bogart’s bear, he shoved her away. ‘I’m a happily married man,’ he said, ‘and don’t touch my panda.’
The woman brought assault charges against him, and when asked if he was drunk at four o’clock in the morning, he replied, ‘Sure, isn’t everybody?’ (The judge ruled that since the panda was Bogart’s personal property, he could defend it.)”
-excerpted from Peter Bogdanovich’s Who the Hell’s In It
In a 1949 LA Times article about Pandagate, Bogart defended his drunken misbehavior on constitutional grounds: “So we get stiff once in a while. So we have a little fun. What’s wrong with that? This is a free country, isn’t it? I can take my panda any place I want to. And if I wanna buy it a drink, that’s my business.”
(TIME magazine’s original 1949 article about the incident can be read here)
I’m not sure which quotation I like more, the “three drinks behind” or the “don’t touch my panda.”
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~ Wednesday, December 23 ~
Hot Chocolate for Grown-Ups
Yes.
Thanks for the reblog. I figured I should point out that I’ve edited the original post, though. I made it again and used Angostura bitters instead of the ground clove (here’s the reasoning for that), so if you’ve got a bottle around (and you should) feel free to use it.
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~ Monday, December 21 ~
“ Whole cloves also are great to add to punches; just push them into the rind of a few orange or lemon wheels, then float the studded slices in the punch bowl. “And it’s no coincidence that cocktail bitters, which are frequently used to add aromatics to drinks, often feature clove. Angostura bitters in particular have a strong clove profile, which plays well in the Aperol Spice cocktail,” Newman says (recipe follows). Also, try the bitters dashed into a glass of ginger ale: “It’s a great remedy for a queasy stomach.
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—
All We Can Eat - I Spice: Cloves
I’ll try the bitters in that hot chocolate the next time I make it, because the clove flavor does play well with whiskey and orange. There’s a cinnamon-clove syrup recipe that accompanies that article too, so I might have to experiment with that as well.
~ Sunday, December 20 ~
Hot Chocolate for Grown-Ups
INGREDIENTS:
- 3 level tablespoons cocoa powder
- 2 tablespoons boiling water
- 6 ounces whole milk, as hot as you can get it without scalding
- 1 dash ground nutmeg
- 2 dashes ground cinnamon
ground clove (see note below)2 dashes Angostura bitters- 1 level tablespoon sugar
- 2 ounces Bourbon (Cognac or dark rum would also work)
- 1/4 ounce Cointreau (or Grand Marnier or other quality orange liqueur)
- Mini marshmallows
Place cocoa powder in a heatproof mixing glass. Add boiling water and whisk until the mixture becomes a smooth paste with no lumps. Add hot milk and whisk, using a spatula if necessary to unstick the cocoa paste from the glass. Once fully mixed, add nutmeg, cinnamon, and clove if desired (use sparingly — the flavor can be overpowering, and you’ll end up with grit in the cup) Angostura bitters (see this post). Add sugar and whisk until dissolved. Add Bourbon and Cointreau, stir, and pour into mug. Top with marshmallows.
Drink.
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