A man in North Carolina recently had all of his moonshine confiscated which the director of ALE (Alcohol Law Enforcement hah!) is calling the “biggest seizure” of his career. How big is big? 929 gallons equals 118,912 ounces which would keep quite a few bars running for awhile.
Restaurants in Vancouver can now extend last call from midnight to 1 a.m. during the weekdays and from 1 a.m. to 2 a.m. on the weekends. I don’t really see this as a big deal because their bars can already stay open till 3 a.m. but I suppose if an owner wants to extend his service by an owner, it’s up to him. I wish Toronto had a 3 a.m. last call…
A fellow by the name of Paul Dickson has written a dictionary of 3,000 synonyms for “drunk”. Eponymously-titled, it’s charmingly illustrated by Brian Rea and deserves a place in every self-respecting drunkard’s library. Kingsley Amis would have a copy!
Jamie Boudreau of spiritsandcocktails.com makes Cherry Old-Fashioneds to accompany an Old-Fashioned in an inspired bit of molecular mixology. It sure beats those liqueur-filled chocolates you get during the holidays.
Sloshed! shares the recipe for the Corpse Reviver #2 just in time for Halloween. I’m no fan of hair of the dog but this could work for me.
I love orgeat so it’s only fitting that Rick of Kaiser Penguin, who pointed me in the direction of the first recipe I used, should come back with what he claims is an even better version. Enjoy and remember, the darker the sugar you use, the better it will turn out!
Equally indispensable when it comes to making quality cocktails is ginger syrup. Tiare of A Mountain Of Crushed Ice wants to know how you make your ginger syrup. While I mostly muddle or shake mine, I’d be interested in trying pressed ginger juice.
(Illustration by Brian Rea.)