Tail Of The Cock

I do so love my new camera. And, as if on cue, thanks to the Muslim tyranny of Obamalight Savings Time™, now it’s fully light out at cocktail time! I do hope Rand Paul succeeds in his quest to have all those huge government warehouses full of extra daylight opened up. Just think how much brighter we’ll all be then!

This drink, like pretty much every drink I make, was a spontaneous concoction based on what was easy to reach. Bulleit rye, a splash of New York’s own Atsby vermouth (Amberthorn, the ostensibly dry one that’s not very dry but highly enjoyable nonetheless), rhubarb bitters, and clementine juice. Let’s say two ounces of rye, half of vermouth, two shakes of bitters, and somewhere around half an ounce of juice. I’ve been feeling the brown liquor lately, but that’s normal; I hate vodka, which is a pity, because somehow we ended up with several bottles of it. I need to start making tinctures and bitters and such with it, since it will never get used up otherwise. Bitters are a good idea, actually, because I don’t enjoy cocktails without that backbone. Acidity matters, too; I find many mixed drinks to be flabbily sweet.

The glass came from my grandfather’s collection; I finally unwrapped a box of stuff I’ve had for ages. There should be some more good cocktail shots in the near future.  My next stained glass window is going to look like a giant orange slice, I think.

4 comments to Tail Of The Cock

  • The old things are the most graceful, aren’t they? Although, the bowl you showed on FB is killer, and it’s brand new.

  • Susan

    May I recommend making vanilla extract? Fiendishly simple (glass bottle, split vanilla beans, vodka, time), almost infinitely refillable (top up with vodka), and very very good.

  • What Susan said. If you have too much, you could even give it as “hostess” gifts or housewarming gifts. Everyone loves vanilla extract.

  • Peter

    I have a plan for last summer’s rose hips and coriander…

Yours Truly



I'm a painter who happens to also spend a lot of time growing, making, and writing about food. I'm particularly interested in the intersection of frugal peasant cooking techniques and haute improvisation. And I have a really great personality.

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