May 5, 1994 |
Some people may think it's a shameful waste, but a shot of gin will do wonders to perk up a drooping bouquet of flowers. The main ingredient in a Tom Collins or a Singapore Sling will particularly perk up tulips and other bulbs, say those who've tried it. "Absolutely. It works," said Ruth Holmstrom, a San Jose, Calif., flower show judge who also teaches flower arranging. "When I took floral design classes at College of San Mateo, the instructor advised using about a half-cup of gin with tulips.
February 21, 2005 |
My right leg went numb. Then a pulsing thunderstorm of pain shock-waved through my body. I writhed in agony on a fresh-cut field of grass; I knew I was in trouble. I had shattered my leg in three places. My high school soccer season was over. Relegated to a hospital bed, I realized I'd never play scholastic soccer again. This revelation was more debilitating than the actual injury to my tibia and fibula. Throughout my childhood and teen years, soccer had been my identity. I had always been my team's leading scorer.
July 5, 2012 |
BUZZ: It's summertime again, so everybody's drinking gin-and-tonics. Ugh. Why anybody would drink something that smells like Pine-Sol is beyond me. Makes me queasy just thinking about it. Marnie: Believe it or not, Buzz, modern gin traces its roots to a 17th-century Dutch remedy for upset stomachs, among other ailments. Alcoholic tinctures of botanical ingredients were common medicines. Juniper berries were thought to help kidney problems, gallstones and the gout, too. Buzz: So how come people still drink it?
June 19, 2011
Keep your liquor cabinet's top shelf in the loop with these latest arrivals from the West Coast's craft spirit scene, the exceptional gin and silky smooth wheat whiskey from Dry Fly in Spokane, Wash. Recently named "Distiller of the Year" by the American Distilling Institute, and newly available in Pennsylvania, Dry Fly has come a long way since it was founded four years ago by two pals on a fishing trip who ditched their corporate jobs to make artisan booze from local ingredients.
September 30, 1988 |
Ruth Udstad Fertel is a gin rummy player. She always has been, ever since she was a wee lass in Happy Jack, La., a bend in the mighty Mississippi about 40 miles south of New Orleans. Happy Jack is named for a peddler who worked the river road selling pots and pans. Because he was always smiling, his customers called him Happy Jack and when the little settlement in the bend of the river was incorporated, the residents named the town Happy Jack. Happy Jack is peopled by fisherman and trappers, most of them Czech, but Ruth Fertel is neither fisherman or trapper.
April 6, 2008 |
It was a fellow by the musical name of Manuel Roig-Franzia who introduced me to the Negroni, the most elegant - and unquestionably most adult, and certifiably legendary - classic cocktail (an aperitif, if you will) that you've likely never had the sweet pleasure of meeting. Even at the Swann Lounge in the Four Seasons Hotel, hardly known for edginess, they mix them about one to 500; that would be one Negroni ordered a week, versus 500 vodka martinis and their ilk. So finding a bartender sensitive to its subtleties is no simple matter: The Negroni, on paper, is neatly gin, sweet vermouth and Campari, equal parts, stirred on ice and strained, with a twist of lemon, or fresh orange, or for fancier presentations, perhaps freshly burnt orange.
November 17, 1996 |
The cocktail culture is truly upon us - from the resurgence of the martini to the exploding popularity of mood music. According to author Barnaby Conrad 3d, "Bartenders across the country report that the martini is once again the favorite mixed drink in America. " Whether gin or vodka, this ritualistically blended drink seems to be all the rage. Like past generations seen sipping martinis in their smoking jackets and cocktail dresses - as in the film Breakfast at Tiffany's, today's twenty-, thirty- and fortysomethings are dressing up and stepping out. Previously shunned naughties such as cocktails and steak are again fashionable.
November 19, 2012
Is there a Philly barman more eccentric yet talented than the singularly-named Lêe, the cufflinked, outspoken owner of Chinatown's Hop Sing Laundromat? True, the pre-opening hype, paired with the doorman's "holding room" lecture on the, ahem, laundry list of rules (no tennis shoes, no photos), leaves some cocktailians cool. But once inside the low-lit room, with its nickel-plated bar and well-spaced tables, Hop Sing's virtues are undeniable. The top-shelf liquor collection is awesome (100 bourbons; 65 gins)
September 22, 2011
This punch, by Phoebe Esmon at The Farmers' Cabinet, calls for local gin and absinthe from Philadelphia Distillers. Says Esmon, "Remember, punch isn't just an easier way to binge-drink. It's designed to sit on ice, instead of being shaken, where it can slowly dilute. " THE CONTRARIAN 6 ounces Bluecoat gin 3 ounces lemon juice, fresh squeezed 2 1/2 ounces simple syrup 1 ounce Vieux Carre Absinthe 16 dashes Peychaud's bitters 6 ounces club soda or sparkling mineral water Ice Lemon wheels In a punch bowl, add the gin, absinthe, simple syrup, lemon juice, bitters, and club soda and stir well.
January 25, 2009
Vieux Carré gives new meaning to the notion of drinking "green. " Sure, the name and the ornately decorated square bottle are a nod to New Orleans, the historic seat of absinthe in America during the Belle Époque. But this latest entry in the red-hot revival of absinthe is as fresh and local as it gets - released last month by the distillers of Bluecoat gin in Northeast Philadelphia. Echoing Bluecoat's highly aromatic take on gin, Vieux Carré pushes the herbal envelope - even for absinthe - with so much natural chlorophyll in the coarsely-filtered liquor that it looks like milky pondwater when mixed with a sugar cube and cool water.