Beard on Food

Wow! Thanks to the great folks over at Serious Eats , I won a copy of “Beard on Food” by James Beard. Very interesting read, especially given the fact that this book is pre-internet! … and I might add, pre-me-being-a-foodie.

Originally published in 1974, it’s a collection of his weekly newspaper columns, and tho I think his style is very narrative and “homey”, and it’s odd how he spells out the recipes (most are in paragraph form); I’m inclined to try a few of the recipes, and I’m only in the 2nd chapter.

Thanks again to the folks at Serious Eats!

The Tailspin Cocktail

Tailspin Cocktail
The expression, “Don’t Try This at Home” does *not* apply here. As a matter of fact, *only* try this at home. If you are a Gin drinker, or love a good Martini, you might want to experiment with this one, “The Tailspin”.

Seriously, this one kicks our ass, and should be reserved for “special occasions” only.

I first found this cocktail on Robert Hess’ excellent site, .

Here are the “Players”:
Gin, Green Chartreuse, Sweet Vermouth, Campari
Basically it’s equal parts Gin, Sweet Vermouth, Green Chartreuse, with a splash of Campari.

  • 3/4 ounce Gin
  • 3/4 ounce Sweet Vermouth
  • 3/4 ounce Green Chartreuse
  • dash (we do a splash) Campari

Pour all into shaker of ice, and strain into Martini glass. Garnish with Cherry. (Wifey likes a dash of cherry juice from the jar – it’s a girlie thing).

Robert says:

Sort of a cross between a Bijou and a Negroni, the Tailspin represents an interesting combination of flavors. Myself, I love both Campari and Chartreuse, so it is no surprise that this might be something I would gravitate towards, but I can easily understand how some might cringe just a little at this drink.

Be sure to check out some of the many cocktail videos Robert has on The Cocktail Spirit with Robert Hess

He truly is a cocktail guru!

And finally, as for The Tailspin, Robert says: “Give it a try, if you are brave enough.”

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