&^%@!!!! Double #$%^!!!! %%$#@@%^%!!!!! With peanut butter on top!!!!! Like, this kind of @#@$$#@!!!!
Can't believe I blew this Mixology Monday. I've missed a few, but this one. . . . ? This one especially, because lordy lordy have I fallen head over heels for RUM.
It's all I drink anymore. Zaya, Matusalem, El Dorado, Flor de Cana, Pampero Anniversario, Zacapa, Pyrat, Appleton. Oh, and the cocktails? Don't even get me started! Royal Bermuda Yacht Club Cocktails, Corn-n-Oils, Missonary's Downfalls, Mai Tais, Philadelphia Fish House Punches, Planters Punches, Nui Nuis, Cantons. Mojitos, Papa Dobles, Test Pilots, Ancient Mariners. . . it seems like all I ever wanna make at work these days. I've even made my own Tiki Bitters!!! (The picture? My Tiki Bitters Batch #1 at rest.)
I blame, like so many others, Beachbum Berry. And I'll blame Trader Tiki, too. And Craig, and the Kaiser, and Wayne Curtis and the Rum Dood. Most of all, though, I blame a small, beloved little bar I'd kill to work at. . . Sun Liquor.
You kinda have to be in the know to know about Sun Liquor. Visiting Seattle, there's absolutely no way you could just happen to walk past it. Either a local has to take you there, or, as happened to me, enough credible sources have to rave long enough to get you there.
They specialize in sipping rums there, along with a few original rum-based cocktails. When Christine and I first rolled in, I was amazed at their rum menu. At the time, it never occurred to me to sip rum like you would bourbon, scotch, brandy or scotch. My history included the all too familiar scenario of topping off a jumbo slurpee with Bacardi and regretting it for 15 years. So who in their right mind would want to sip rum. Straight, no less!!! Thought I'd better get me an education and the bartender that night decided to introduce me to this dark and wonderful world by pouring me a glass of Zaya.
God bless him. I've been swooning ever since. Even got the kitchen crew at Union hooked on rum. Same with 2007 Food & Wine Best New Chef nominee Ethan Stowell.
So, while I'm howling at the moon at Sun Liquor this past Monday, gettin' my rum on with Christine, Ethan and some of the crew of both Union and Tavolata, Kevin at Sun Liquor leans across the bar and asks, "Did you put in a post for Mixology Monday?"
@#$%!!!!!!
*@#%!!!!!!
Posted by keith waldbauer at 3:47 PM
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7 comments:
I knew we were missing someone... well, you and Rick.
So what'd you use for your tiki bitters? I've got what I'm calling "Bridgetown Bitters" (Bridgetown... Portland... yeah), which is essentially Falernum Spices with Gentian steeped in overproof rum.
he he, thought you'd be asking about the bitters. no, though i did take a stab in the direction you're going. my goal is to get the finished product to TOTC and have you sample it there. it's nice, but not where it needs to be in terms of balance. i'm going to have to do some staggered aging on some of the ingredients so i can better control the flavor. more to come, promise, i just don't want to put it out there before i'm done.
I love to accept blame! Sun liquor was a great highlight during my last Seattle visit in January.
I'm also eager to sample those bitters at TotC. I'd better get to work on some things to bring and share.
It is funny though, travelling mostly accross the country to spend time with people who live three hours away.
Keith,
thanks again for the great drinks tonight and the mention on your blog.
KL
Crap! I call not my fault!
Zaya was my first intro to sipping rums too. It's unbeleivable how smooth that stuff is.
"Keith's Bitters" should be the official name for your concoction
(it's got an air of mystery) Also, I have a theory that the best stuff always has a handwritten, masking-tape label.
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