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Cake day: June 12th, 2023

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  • I’m partial to the New Orleans cocktails. If I’m making a Sazerac, I like this variation.

    On the whole, though, my favorite has to be the Vieux Carré

    • 3/4 oz rye
    • 3/4 oz cognac
    • 3/4 oz sweet vermouth
    • 1/3 oz Bénédictine D.O.M
    • 2 dashes Peychaud’s bitters
    • 1 dash Angostura bitters
    • Optional absinthe rinse (I usually keep some absinthe in an atomizer because I refuse to throw out perfectly good absinthe)

    Serve in a rocks glass with a lemon twist

    At the same time, though, my love for bitter sometimes draws me to a Bonsoni:

    • 2 oz Carpano Antica vermouth
    • 1/2 oz Fernet Branca














  • It also doesn’t help that Appalachia has basically been reduced to an internal resource colony. Never mind the people who actually live there, its only purpose has been extraction, and everything was built around that. Yes it’s brutal, but it paid well. When that dries up it’s basically an existential threat. It’s not just a case of being set in their ways.

    To me, there’s little difference between the desire in Appalachia to bring back coal and the desire to bring back factories from overseas.