on a lighter note

| | Comments (3)

When I was off for the weekend with my husband, I had the opportunity to try a few new drinks. One was labelled "The Bitter End" and it was a martini style concoction that was deadly and delicious. The description stated that is contained Bombay Sapphire, Campari, and Angostura bitters. I have been trying (without success, alas) to replicate it. If anyone else has heard of this or has a recipe, I would be grateful.
This evening, I decided to try something a little different. I have been rather out of it for several days, first with an asthma flare and later with a bad head cold, and today was the first day in a while that I have had energy to do much more than go to work and go to sleep.
I mixed equal parts Tanqueray and Dubonnet blanc with a dash of angostura bitters, shook it over ice, and strained out. My daughter sniffed it and declared that it needed mango. Mango? Well, I happen to have a mango/peach/orange juice blend on hand, so added in 1/2 part of this, reshook and strained, and voila - a delicious cocktail which I am now sipping slowly, waiting for John to get home from work for dinner. Taco salad.


Peony taught me to make Hot Toddies for head colds. Frankly I doubt they really have any true medicinal value, but strangely make you feel better.

Care to share you taco salad recipe?

Mmm. I bet I would like that. You should give it a cool name. It's been so long since I've heard anyone mention Dubonnet, I wasn't even sure it was being made any more. I used to be a fan of Dubonnet Rouge on the rocks with a twist. Before dinner, of course.

The gin, Campari and bitters sounds like what we call a Negroni (although I think our version is an adaptation of the official drink, which might be what you are describing). I just use gin with a splash of Campari, or if I am in the mood for more bitterness, I up the Campari to as much as a third.

There is also the Venetian Martini: gin, Antiqua Formula and red vermouth. Served with a twist of orange. I don't have antiqua formula so I use either Punt e Mes or a splash of Cynar or Campari. It is sweeter than a Negroni, but very good before dinner.

February 2013

Sun Mon Tue Wed Thu Fri Sat
          1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28    
The WeatherPixie

About this Entry

This page contains a single entry by alicia published on December 4, 2003 6:38 PM.

Interesting was the previous entry in this blog.

moving is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.