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redvoid-40 · 3 years

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A Game for a Kiss

Don’t ask me where this came from. I’ve watched BSD a couple months ago and of course I got the hots for the feral rat-man. -.-

Anyway, slowly I came up with a little plot for an arc with some OCs (weird calling them OCs, when they’re all named after past writers but oh well) and even thought about developing it, but since I’m not in the mood to write a whole multi-chaptered fic, I decided to just write this interaction between Fyodor and my main OC for the BSD-universe, Mary Shelley. You know, as a treat. >.<

I know the fandom is super small, but I thought someone might enjoy this, so here it is! :)

Also, Fyodor might be OOC (it’s hard to get a full understanding of his character) but I see him as creepy-pretty, with no qualms in manipulating women in ways that border on dub-con. So... TW: some making out; Fyodor’s thoughts making it clear his morals are more twisted than a pretzel.

Anyway, enjoy! :)

Part 1 / Part 2 (NSFW) / Part 3 (NSFW)

“How about a game?” Fyodor proposed, smiling from ear to ear as he moved a chessboard from the side table to the coffee table in front of them. It was small, with tiny and expensive crystal pieces that had a purely decorative role, but he had never minded playing with valuable and irreplaceable things before, so why start now? Much worse to die of boredom than to shatter a hundred-dollar pawn. “I heard you had quite the reputation at the Chess Club in Oxford.”

“It’s been a few years since I last played,” Mary admitted as placed her glass of anise-infused gin on the coffee table and reached out to touch the white king, as if she was caressing a long-lost lover. “Not sure I’ll be a worthy opponent to you, Mr Dostoevsky.”

“How about I give you some impetus then?” Fyodor asked, raising a sole eyebrow as Mary’s eyes shone with interest. “If you win, I’ll give you something. Something I know you want from me.”

Mary quickly pulled back, like a child caught with her hand in the cookie-jar. “You’re already doing so, and I’m eternally grateful for it. Helping me retrieve Adam and right my wrong is all I could ever hope for and more, Mr Dostoevsky. There’s nothing el-”

“A kiss.”

Fyodor’s smile widened and his eyes darkened as a pink dusted over Mary’s cheeks. Her dark eyes made it hard to discern her emotions, but if he were to guess, Fyodor would bet her pupils had doubled in size at his indiscretion.

“I can feel your gaze on me, Doctor Shelley. Every time I walk in a room, your eyes peruse my figure like I’m an appetising treat,” Fyodor spoke, feet planted on the floor as he projected his body forwards, elbows on spread knees and the fingers of his hands intertwined. “Correct me if I’m wrong, but I think you are interested in me in a way that’s not entirely professional or proper.”

Mary reached for her lowball glass and quickly brought it to her lips, downing the rest of her gin in a way that also wasn’t professional or proper. Fyodor watched her throat move, amused and admitedly a bit impressed at the pace at which she was draining her gin, wondering if maybe he should have proposed a drinking game instead. Who would fare better, her with her gin infusions or him with his chilled vodka?

“... and if I lose?”

Fyodor blinked, lazily trailing his eyes up her chin, passing by her pouting lips, blushing cheeks and up to dark eyes that stared at him so attentively. Lips curled at the corners, he raised a single eyebrow, urging Mary to continue.

“If I lose the game, what would you demand as compensation?” She clarified, and Fyodor exhaled at how she pressed her thighs together beneath her knee-length, black skirt.

“I’m not sure,” Fyodor said. “Why don’t you let me decide later? If I win the game, that is.”

Mary’s eyes turned away from his, moving down to gaze at the empty glass in her hands as some luster in her eyes darkened into distrust. “I think I’ll pass on your offer, Mr Dostoevsky. A kiss for an IOU? Your proposition doesn’t sound fair to me.”

Fyodor retreated, letting his spine fall comfortably against the back of the sofa as an airy laugh left his lips. The woman wasn’t as foolish as he had expected, at least; despite admitting in all but words she was enamoured with him, her shackles remained raised, certain she couldn’t trust him as far as she could throw him.

Must be a woman’s intuition, Fyodor thought, remembering the looks he so often received from the fairer sex throughout his late adolescence and adult life. So many inviting smiles were thrown his way, only to morph into barely veiled jitters when he got close enough to touch. For all his years of manipulating the brightest of the brightest to have his way, Fyodor still hadn’t figured out how to lull women into unravelling themselves for him without promises of money - or some other stimulant - as reward.

“If I win I vow not to abuse my freedom, and will only ask for something of equivalent value to what I offer,” Fyodor proposed, lips relaxing in a smile he hoped Mary deemed trustworthy. “And if you feel I ask too much, you can deny me and I’ll give up my reward altogether. Does that sound fair, Doctor Shelley?”

Mary looked at him through lowered lashes and he could almost hear the gears turning in her head, lust and reason rotating in opposing directions in a struggle to decide.

“Fair enough,” Mary spoke at last, and placed her glass back on the coffee table. Her hand then moved to the chessboard and spun it around so the white pieces were close to her. “But I play white.”

Fyodor almost protested, but the smile Mary threw his way demanded enough endearment that he’d allow her this little bit of despotism just this once.

He found he rather liked it.

---

To Fyodor’s surprise and satisfaction, Mary proved herself to be a worthy opponent. For the first time in years, Fyodor stood over a chessboard with furrowed eyebrows as he macerated the pad of his thumb between his teeth to the point he could taste iron on his tongue.

“Don’t do that. You’re hurting yourself.”

Fyodor had just moved his knight when a hand seemed to appear out of nowhere and gently wrapped around his wrist to guide his thumb out of his mouth. Purple eyes narrowed, shooting up from the board to Mary, but his scowl melted into something almost benign at finding the woman hunched over the board, positively pouting. Her hand released his wrist, leaving an imprint of heat on his flesh despite not touching skin, and floated back to her, fingers twitching as they hovered over her pieces, debating their next move.

There was a brief knock on the doors before they opened and in walked Ivan, pulling Fyodor’s attention just in time to see the narrowing of his silver eyes as they fell on the back of Mary’s head. The glare disappeared as soon as it came, so when Mary turned around to greet the newcomer with a polite smile, he responded with an enormous grin and flamboyant mannerisms.

“I’ve come to check upon you, see if everything was alright,” Ivan announced as he stood behind Mary, silver eyes fixed on Fyodor with adoration. “It’s almost midnight.”

Mary’s eyes widened in surprise as she reached for the phone she had forgotten on the cushion by her side. “Oh my, there are twenty calls from Jane. I really should take this thing off silent mode.”

Fyodor’s jaw tightened as Mary’s focus shifted from their match to her phone. “Ivan,” he called with a firm voice that demanded to be the centre of attention again. “Please, let Doctor Shelley’s companions know she is safe and sound with me, and that we’re both occupied at the moment. Also, would you be so kind to have someone bring us something to eat? Something sugary would be best. I will have a drink as well. Vodka, chilled but no ice,” then he lowered his eyes back to the woman in front of him and smiled as he motioned to her empty glass. “Doctor Shelley, would you care for another?”

“Ah, I-”

“A gin for the lady, Ivan. Thank you.”

Ivan’s smile didn’t falter as he bowed his head. “Of course, I’ll have someone bring your drinks. As for sweets, I believe there are a few strawberry shortcakes in the fridge. Would that be to your liking?”

This time, Fyodor remained silent as he stared at Mary, giving her the illusion she had a say in this whole matter, that she could choose her treat in the way she couldn’t choose to refuse a drink.

Mary’s eyes were glued to his and once again he noticed how her thighs rubbed together at his attention, leaving her phone forgotten by her side. Blushing, she craned her neck to glance at Ivan and nodded. “That would be lovely, thank you.”

“Very well. Someone will bring everything here briefly,” Ivan said, moving his eyes back to Fyodor. “If you need me-”

“We will be fine,” Fyodor dismissed, purple eyes fixed on Mary as he gave her a smile that showed too many teeth. “I believe it’s your turn, Doctor Shelley?”

Mary nodded, turning her gaze to the chessboard. Her hand hovered while her brain readjusted to their match, reviewing the last rounds as it calculated the best moves she could make. It took her only a couple of seconds to review their entire game and make her move.

“Good,” Fyodor said, right hand rising to his lips out of habit, only to stop midway as he felt an intense stare on him. When he looked up, Mary was giving him a look that quickly morphed into a smile when he aborted the movement. He snorted and smiled back. “Worried about my delicate fingers?”

“You’re the one who said you have an anemic constitution,” Mary replied, eyes dropping back to the board. “You shouldn’t hurt yourself; it might take longer than usual to heal.”

“I’ll keep that in mind,” Fyodor said, letting his eyes move up and narrow slightly at finding Ivan remained still behind Mary, staring at him with a doll-like smile on his face and wide eyes. “Ivan, our drinks?”

“Oh, of course! My apologies,” the man said before bowing theatrically. “I’ll leave you to your match. Good night!”

Fyodor nodded as Mary turned back to Ivan, throwing a polite “Good night, Mr Goncharov”, before once more focusing her attention on their game, waiting for Fyodor to take his turn. He grinned, purple eyes fixed on her as he made his move, enjoying the way Mary’s lips pouted as she concentrated.

He really was having fun playing with her.

---

The game came to its inevitable conclusion hours later, just as the sun was peeking over the horizon and the birds chirped outside the window. After a couple slices of strawberry shortcake and a few refills of vodka and gin, Fyodor let his body fall back on the sofa, smiling from ear to ear as he stared at the pouting woman in front of him.

“Check-mate, Doctor,” Fyodor purred, purple eyes darkening in satisfaction.

Mary stared at the board for a couple more seconds, as if a solution to her defeat would present itself to her. But when none did, she sighed in acceptance as her forefinger gently laid down her king.

“Don’t beat yourself, Doctor. It was a splendid game; the best I had in years,” Fyodor commented.

“Thank you, Mr Dostoevsky. But your words don’t make defeat taste any less bitter.”

“I guess not,” Fyodor said. “Especially since I have to claim the spoils of my victory from you.”

Fyodor didn’t miss the glance Mary threw his way, clearly torn between enticed curiosity and rational diligence, clearly still wary that he hadn’t made his wants known before their game despite his guarantees. Those intelligent eyes clouded with lust made him lick his lips, and her breath hitched in response.

“I want… a kiss.”

Mary’s eyebrows shoot up. “What?”

“I promised to ask for something reasonable, didn’t I?” Fyodor mused. “What’s more fair than to ask for the very thing I offered?”

“But then… why did we play?” Mary asked, head dropped to the side.

“Well, I don’t feel like moving at the moment,” Fyodor said, letting his knees fall open as his eyes ran over the woman in front of him. “So, since you’re the one owing me a kiss, you come here and give it to me.”

Fyodor had never seen someone’s skin change colour so rapidly before, and he couldn’t help but chuckle at the bright red that bloomed all over the pale skin on Mary’s cheeks and neck. Without thinking, he brought his left thumb to his mouth, nibbling gently on the soft flesh as he regarded the woman with his own sort of unprofessional and improper interest.

“Don’t hurt yourself,” she said, eyeing the contour of his lips around his digit.

“Come and stop me,” he replied.

Mary swallowed his words with the same relish she swallowed her gin as she stood from the sofa, taking a moment to straighten the fabric of her pleated skirt, before walking towards him with soft, elegant steps. She came around the coffee table, sparing a glance at her toppled king before her eyes fell on his widespread knees and ran up his body until they reached his face. And while Fyodor was used to such appreciative looks, he didn’t expect the soft smile she gave him when their gazes crossed; it was usually at this moment that women stepped back from him, frightened by the intensity in his eyes.

Mary sat down by his left, so warm against the side of his body, and reached up with both hands to pull his thumb away from the abuse of his teeth. She brought his hand down to her chest to examine the damage, pouting when she saw the pad of his thumb was red and swollen, with a small laceration that had just barely crusted over and still threatened to bleed.

Fyodor watched her through half-lidded eyes, exhaling deeply when she glanced up at him. From such close-quarters he could make out the limits between the black of her pupils and the brown of her irises; just like he imagined, her pupils were dilated to extremes, wary of and eager for him. The red on her cheeks subsided, leaving a light pink colour in its place that enticed him to run his lips over the skin.

With a small quirk of her lips, Mary glanced back at his hand and shook her head at the damage on his thumb, before bringing it to her mouth to kiss the wound. The touch was soft as a rose’s petal but still knocked the breath out of Fyodor’s lungs. His warm breath gusted over the top of her head, then hitched as a soft, warm hand laid on his cheek.

“That was not what I had in mind when I asked for a kiss,” Fyodor spoke, smiling down at the woman.

A chuckle escaped Mary and once again she gave him that soft look he was unfamiliar with. Before he could taunt her further, Mary tilted her head and guided his face down, letting her lips ghost over a corner of his mouth before moving to the other, soft and sweet. Hypnotised, Fyodor’s eyelids fluttered shut as he relaxed into these teasing touches that, despite being feather-light in their delicacy, made heat rush in his veins like molten metal, erupting out of his heart to his cock and leaving a trail of feverish desire in his veins that demanded more. More contact, more kisses, more pressure.

Fyodor pushed forwards, folding his body over Mary as his hand reached out to grab the back of her neck, only to freeze mid-air as her cold air took the place of her warm flesh. Somewhere he heard an unholy sound, and only after he opened his dark purple yes to find startled brown staring back at him he noticed he was the source of it. He was growling.

In a fraction of a second, Fyodor wondered about the stage he had set for them. Had he misjudged her interest? Hadn’t he offered her enough drinks? How much did she need his help? How much did he need her and her companions? How far could he push? Was everyone in the house still asleep? If she screamed, would anyone come to help?

Brown eyes narrowed slightly and Fyodor swore he saw a glimpse of himself in them; of something aware, astute, and artful. It was there for a moment so short he wasn’t sure he had projected the connection, so before he could let his brain process it, he was once more being subjugated to that look. That nauseatingly soft look no one had ever given him before, and that he did not know what to do with.

Without words, Mary bent the rules of their game and took his turn from him, cancelled aggression with tenderness as she pushed him back against the sofa gently before swinging her leg over his lap to settle herself on his thighs, pulling a pleased hum from deep inside his chest.

“May I?” Mary asked, hand playing with the flap of his ushanka hat.

Smiling, Fyodor nodded, and Mary pulled the hat off his head. The motion left his hair messy, drawing a giggle from her lips as she combed the knots away so gently he couldn’t help but shut his eyes and relax against the caresses.

“Your hair is so soft,” Mary murmured, letting Fyodor smell the gin and strawberries on her breath. He felt her fingers dance on his face, collecting his long fringe to push it back and away from his features. “And you’re so beautiful.”

Fyodor’s eyes opened slightly, just enough so he could stare at the rosy lips hovering so close to his. His hands twitched by his sides, unsure where to go or how to touch. He was used to grabbing, pulling, bruising and scratching; not to soft lips or delicate touches dancing over his skin like her hands ghosted over the chess-pieces only minutes before.

Mary’s lips let out a delicious, trembling breath before moving towards him, avoiding his own mouth altogether to give a kiss on his cheek before moving to whisper into his ear: “You feel so tense. Relax.”

Easier said than done, Fyodor thought, turning his head to bury his nose in Mary’s long, black hair and breath in the scent of her shampoo - something citrusy and common that made him light-headed in a way he only felt when his anaemia got the best of him, causing him to black out and wake up stretched on a hospital bed, with an IV bag of O- blood connected to his arm.

Still, he couldn’t possibly lose consciousness now, not with Mary’s warm body grounding him so sweetly, not with her breasts pressed against his chest and the heat between her legs trapping him against the sofa’s cushions in the best possible way. Gently, like everything she did, Mary finally laid her mouth over his, allowing a whimper to escape the back of her throat when he pressed against her, not as much as he would have liked, but enough to hold back the most violent aspects of his desires, for now.

At the contact, Fyodor’s passive hands took action, sneaking up Mary’s thighs and hips, before slipping under her blouse to rack his short nails over her naked back as he used his hold over her to press her heat harder against his cock. He half-expected her to pull back again, startled at his boldness, but Mary surprised him by letting out a delighted gasp as she tightened her grip on his hair and arched her back, pushing her breasts even more against his chest.

Fyodor took the opportunity and shoved his tongue inside her mouth, groaning as the taste of her invaded his senses. One of his hands danced over Mary’s skin, causing her to shudder as it tickled by her ribs before moving up to her-

“Oh, Dos! Are you in there? Why is the door locked?”

Nikolai’s happy-go-lucky voice breached the door’s barrier, causing Mary to pull back from their kiss, panting. Fyodor’s nails tensed over her skin before his hands relaxed again, dropping to her waist as he sighed and dropped his forehead against her collarbone.

“I guess your debt is paid, Doctor,” Fyodor spoke against her skin. “There’s work to be done.”

“Of course. I have my mission in a couple of hours as well,” Mary agreed as she pulled away to stand up on shaky legs. “It would be best if I got a couple some sleep before it.”

Fyodor glanced down at himself, at the wet spot on the crotch of his pants, and looked up at her through half-lidded eyes with a devil’s smirk. “Think you need a shower too?”

Mary blushed as she straightened her clothes in a modicum of decency. “I guess.”

Fyodor chuckled, but before he could tease her further, Nikolai’s loud voice invaded the room once more, making his eyes roll upwards in exasperation.

“Quiz time! How long until I force the door open? Two minutes? Two seconds?”

“I will leave you two alone,” Mary said. “Excuse me, Mr Dostoevsky.”

Fyodor nodded dismissively, but the look in his eyes was anything but uninterested. “I will see you later… Mary.”

The woman’s breath hitched at having her first name spoken with such heavy desire before she quickly made her escape, almost slamming against Nikolai when she unlocked the door.

“Good morning, Mr Gogol,” she said with a polite smile.

“Good morning, Mary!” He replied enthusiastically, pulling one of her hands to his lips. “What a treat to see your charming figure so early in the day! Don’t tell me Dos has summoned you at such ungodly hours to talk business?”

“Oh no, we were just having a match,” Mary said, pointing to the chessboard on the coffee table. “He wiped the floor with me.”

Nikolai took a few moments to examine the board and what he saw made him raise an eyebrow, clearly unconvinced. “Really? Looks like a tight match to me,” he said, before turning to Mary. “Next time you should invite me so I can cheer you on! Gods, what I wouldn’t give to watch Dos lose a game…”

Mary chuckled and opened her mouth, but Fyodor beat her to the punch. “You wanted to talk, Nikolai?” He called, smiling tightly at the other Russian. “Come in and close the door behind you.”

“Hmm, grumpy,” Nikolai whispered, sharing a conspiratory smile with Mary as he once again kissed the back of her hand. “Lovely to see you, my dear.”

“You too, Mr Gogol. Have a good one,” Mary said before walking away, throwing one last smile in Fyodor’s direction.

Nikolai waved at Mary’s back as she walked away, closing the door once she turned a corner.

“You know,” Nikolai began in Russian, spinning on his heels to face Fyodor. Both men smiled, but the emotions they showed were something dark, almost cruel. “I believe this is the first time I see a woman in a room alone with you leave without tears in her eyes.”

Feet planted on the floor and knees spread, unashamed of his hard-on or the wet spot on the fabric of his pants, Fyodor hummed a little song as he reached for his hat and adjusted it back on his head. Satisfied, he reached forward and grabbed Mary’s fallen king from the board.

“Honestly, my friend,” he said, bringing the piece to his smiling lips. “I do not know what you’re talking about.”

#bsd fyodor #fyodor x reader #fyodor x you #fyodor x oc #fyodor dostoevsky #ivan goncharov #bsd #bungo stray dogs #nikolai gogol #does this piece of self-indugent writing classify as an one-shot?#even when it's so clearly part of something way bigger that will never be?#anyway i wrote what i wrote #you can't tell me fyodor doesn't give out some creepy vibes #that anime smile is a panty-dropper but also creepy af

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tonyglowheart · 3 years

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my mother decided to crack open our (well, “our”) first batch of mulberry gin (the very dark short ones, tho they were a bit flavorless/not as sweet), and it was p good. a lot of that like earthy mulberry flavor. Not entirely bland, actually. Tho it probably could do with a bit of sugar (tho I opted to make them without for ppl who don’t want as much sugar)

that one went VERY dark, it’s like the color of red wine

I’d be interested to see how the other batch with the Pakistan mulberries turned out, I used mostly green ones for those (the ones we weren’t going to eat) bc supposedly those make for a less sweet infusion as well, and again I didn’t add any sugar but... I wonder if it’ll be okay to add simple syrup for consumption lmao

that one the color’s already soaked out, it didn’t go as dramatically dark as the other one, but it did color. I have a jar of gin, and a pint size jar with vodka that I put some leftover mulberries in. I’ve seen recipes say anywhere from 1 week to 1 month, to several months for when it’s ready, so... idk, I’m targeting 1 month I guess

#alcohol cw

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winterrsun · 5 years

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Machine of a dream - pt 2

Roger Taylor x Reader

Reader is new to the city and meets Roger in the DVLC waiting room, of all places. Her thus-far disappointing city adventure is about to turn into a wild ride.

——————————————————————————————-

You arrived at the pub and took a deep breath. It wasn’t like you to go out to an event like this by yourself, and you were definitely lacking in confidence.

You realised as you walked in that you don’t even know where Roger would be or how to get to him, presuming there’s some kind of back stage area? You tried to subdue the increasing nerves bubbling in your chest and went to the bar, figuring a drink would both calm your nerves a bit while giving you something to busy yourself with.

After paying the bartender you whirled around with your gin and tonic to properly take in the venue for the first time. It was rather large; not just any old pub with a band set up in the corner but clearly a venue designed for live performances in a relaxed, bar setting; with a proper stage and a large standing floor space in front. You began to think Roger’s band must be quite good, and looked forward to hearing them. You realised you didn’t even know what he played, and wished you’d asked. Musicians love talking about their music.

While you were observing the stage area you noticed a rumpling in the curtains that must’ve led on and off stage, and a blonde, gorgeous head poked out. Roger!!!!! Your mind screamed, perhaps a little too excitedly?

His eyes landed on you as you raised your hand and waved, and his face broke out into a massive grin. He motioned you over, and you hesitated, unsure if you could just go and walk up on the stage like that. He seemed to realise and laughed, walking out to meet you at the edge of the stage as you crossed the room and holding out his hand to help you up.

“YN, hi!” He pulled you into an embrace and gave you a quick but affectionate peck on the cheek. You felt a little flutter in your stomach. “I’m so pleased you made it.”

“Hey roger, how you feeling?” You teased.

“Amazing! I don’t get nervous” he winked. “You look great by the way. Come back here then, I’ll introduce you to everyone!”

You followed him through the curtains down a short passage, and into a dimly lit room full of smoke and laughter. A man with wild, curly, long hair and a man tuning a bass guitar sat on an old couch, with a girl draped over one of the arms sipping a martini. A man with darker hair was strutting around the room, entertaining them all and getting hyped up for the show while a pretty blonde girl sat on a stool and gazed at him adoringly. Truth be told, they looked like a cool bunch of people.

“Everyone, this is YN!” They all looked up and greeted you. “Meet Brian and John, my band mates” he gestured to the couch, “and Freddie, lead singer and forever attention whore” the man in the centre of the room flicked his wrist and did a dramatic bow. “And Mary, Freddie’s girlfriend, and Diane, Brian’s..erm” “-friend.” Brian chimed in.

You smirked. So the rock and roll playboy life is real. You vaguely wondered what number girl you were that Roger had brought in and introduced to the band like this.

“Come sit with me YN while the boys are getting into the zone! It’s ever so entertaining” said the blonde girl, Mary. She seemed friendly and you got excited at the prospect of not only this fun date but also potentially making a girl friend!

You occupied the comfy-looking arm chair next to her while Roger asked what you’d like to drink.

“Vodka cranberry, if you’ve got it?” He smirked as John, who’d been quiet until now, piped up “if we’ve got it, like that isn’t what they all drink”.

As Roger poured your drink you wondered what “they all” really meant and thought once again that you’ve really been pulled into a play boy situation here. You shrugged and decided you didn’t actually care, it was well about time you had some big city excitement.

“Here, love” Roger passed you your drink and plonked himself right down next to you, half on the arm and half squished up against your side, ignoring the several other empty chairs in the room and promoting some snickers from the boys on the couch. He threw an arm over the back of your shoulders and looked innocently at you, “what? This is my favourite chair.”

You rolled your eyes and elbowed him playfully.

Freddie flung out his arm to Mary and pulled her up to dance with him, to no background sound but the chatter and clanking of glasses that carried through from the bar. You smiled at them, they looked happy. Though Freddie was clearly putting on the show more for the performance than for the intimate moment with his girlfriend. You liked his dramatic flare.

You enjoyed the banter in the room and observed and admired the evident bond between the four boys until it was time for the show.

You headed with Mary, and the less outgoing Diane, into the audience to watch the show.

“I’m so glad you’re here,” Mary whispered to you as the three of you headed out, “Diane’s been around the last few nights and she’s so boring! But even worse is when I don’t have anyone here to keep me company at all!”

You smiled and gave her arm an affectionate squeeze, “I’m so excited!” You exclaimed.

She laughed and led you and Dianne right to the front, gently pushing through the crowd. The further forward you got, the more the audience was made up of excitable girls.

The lights turned on on-stage as the boys marched out and the venue came alive with cheering and screaming. You gladly joined in.

“Hey hey hey! Thanks for coming out tonight everyone, we are Queen” Freddie’s unique voice boomed out at you. Roger settles himself behind the drum kit and you saw his eyes scanning the audience.

You didn’t want to get your hopes up that he was looking for you but when his gaze fell on you, you locked eyes and he grinned broadly as Freddie finished introducing the band.

“Alright then,” Brian said into his microphone over to the right hand side of the stage, “we’re gonna kick things off tonight with a little song called The Seven Seas of Rhye.”

Roger winked at you as the song commenced and he slammed his sticks into his drum kit, becoming immersed in the performance.

You were fixated on him for the entire hour that Queen played. His shirt gaped open and sweat began to glisten his face after the first few songs. At least a few times each number he’d glance your way and send you a smirk or a wink and you couldn’t deny how much you enjoyed it.

You danced along with Mary and took turns getting drinks. Dianne had disappeared but you hardly noticed or cared.

For the first time in weeks you were having a blast.

“How hot is the drummer!?” The girl next to you exclaimed to her friends, and you grinned to yourself. He sure was.

What felt like way too soon, the show wrapped up and the boys left the stage leaving the audience screaming.

You sighed and turned to Mary, feeling full of adrenaline. “So what now?” You asked. “Do you we go back stage again?”

Mary shook her head, “nah not tonight. They’ll pop out and join us. In fact, we may as well get them a round of beer to congratulate them on the show, don’t you think?”

You nodded, and followed her to the bar. You couldn’t wait to see Roger after that amazing experience.

As the bartender poured four generous pints of Bodington you felt an arm snake around your waist and jumped.

“Easy there” a familiar voice whispered into your ear.

“Well hello again Mr Rockstar” you turned around beaming. “That was amazing.”

He smirked, “yeah not bad, are we?”

You playfully rolled your eyes and he squeezed your waist before taking his glass from the bar.

“Cheers everyone!” Brian called out, and the six of you clinked your glasses.

“Hey Bri, where’s that bird gone off to?” John noticed.

“Oh yeah” brian responded. He vaguely looked around before shrugging, “oh well. We can wingman eachother tonight Deacy.”

You chuckled and turned to Roger. “So I’ll bet you all have your fair share of groupie fun then?”

He gave you an amused look. “Well, yeah there’s plenty of fun to be had there. But not nearly as much as picking up chicks in random waiting rooms”.

You poked him in the side and laughed.

“Yeah,” he continued, “it’s not so often that you find one this stunning and charming, a league above the groupie pub-gig scene.”

“I’d say you were the charming one” you interjected.

He grinned and wrapped an arm around you, hand landing on your lower back and nudging you closer in to him.

“Is that so?” His voice had changed at this moment, dropping lower and making little goosebumps appear on your forearms. He slowly rubbed his hand up and down your back.

You gazed up at him through your lashes, hoping you looked as cute as he made you feel. He leaned even further into you and you realised he was putting his beer down on the bar, before his newly free hand came to rest under your chin.

“Stunning” he repeated in a mutter, and then his lips were on yours.

The sensation rippled through your alcohol infused body and you were elated. His lips were surprisingly soft, and they moved slowly but determinedly against yours. His hand snaked around your face to grip the back of your head and your arms wrapped up around his neck, both of you deepening the kiss.

You parted your lips and he growled softly into your mouth, making you want more and more of him.

Suddenly, someone violently bumped into your side as they jostled past and you two reluctantly broke apart. You looked at eachother, and you let out a bashful giggle.

After a moment, he picked up his beer again and let his other arm rest on your hip, steering you back towards the rest of the venue. “We’d better go find the others” he said.

You nodded, pushing your disappointment down and grabbing your own drink. Hoping - surely - that there’d be plenty of opportunity to pick things back up where you’d just left them.

#roger taylor #roger taylor fic #ben hardy fic #ben hardy roger taylor #queen fic #roger taylor smut #roger taylor fluff #roger taylor x reader

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beardedd0nut · 5 years

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Sasquatch does Russia

Well fuck, it's that point in the trip where we have done a lot and I've drank a fair bit so my memory might be a little muddy but let's try and recant everything that happened between arriving in St Petersburg to now.

That second day we had a guided tour of the Hermitage in St Petersburg. Our tour guide olga was amazing, so enthusiastic and interesting to hear from. We rode the metro to the hermitage and went via the deepest metro tunnel in town, aspx 86meters deep. Crazy to to think I've been both 86 meters above the earth and below it this trip.

The hermitage was once a palace, I don't think I could stand cleaning the joint because it is fucking massive, but it is now a huge museum housing all kinds of art and artefacts from the Russian empire. It is said that if you spent one minute in front of every piece there that it would take you seven years... unfortunately our visas don't last that long so instead we got a massive 3 hour crash course. We saw pieces by Monet, and da Vinci, we saw the throne room, and ball rooms and massive roofs painted to look like sculptures.. it was an overload. Everything has been soaked in history or masterworks and my god is it intense. Three hours in a museum is long at the best of times but with detailed stories attached and the little bits and pieces in every piece to look at it was almost too tiring to even stand and soak it all in, but amazing none the less.

Oir lunch was at a nice little local Russian place, followed swiftly by a visit to the church of the spilled blood. This is the church where a tsar was killed and so his son set up a memorial church in his honour. These Russian orthodox churches are really quite beautiful. Outside is usually any number of orbs or do,es decorated in colour or gold and inside they are covered, as in not one inch is spared, of religious depictions. Wether it is painting or scripture or sculpture not one surface remains untouched. Also apparently if you've seen Anastasia it means something, but I, not sure about that.

The evening saw a few of us wander down the main shopping district and back to the hotel. Now it's not like I don't already know I look like a tourist, but that doesn't mean that every other Russian scumbag pickpocket needed to try and get me. If that's your game dude be good at it, don't just expect me to stop do you can try and rip me off, were both better than that.

That evening a few of us went off to a craft beer place not far from where we were staying. It was awesome. I can't seem to stay away from the craft beers, even in a country famous for it's vodka. They had some beautiful IPAs and Kreigs on tap, as well as a cheeky imperial stout. It wasn't supposed to be a big night but uhh yeah, it was kinda big. The following morning was slightly thick, but that's never stopped anyone, so a couple of hydralites and it was out into the world.

The last day in st Petersburg began with a trip to the faberge museum. This was a beautiful fine art museum, and along with that came a security check and some high fashion plastic covers for my boots. Inside were 9 of the legendary eggs. They are so beautiful and elaborate and may never be replicated again. The eggs were made for the romanofs over several easters during their reign. Some just had a little picture or a hen within, but others held photo frames of family members or replicated a tree with a small bird inside. Each one was amazing to see and truly stunning.

The rest of the museum contained everything from silverware to cigarette boxes. These items were also created by faberge masters and had their own level of beauty within, and within a few rooms paintings that looked as though they were glowing on the walls that they stood. So we easily spent an hour or more just soaking up the stunning artworks within.

After such a big end morning it was time to go to the vodka museum. Walking through town we passed a lovely snow covered park and the back of saint isacs cathedral, but more on that later. The vodka museum held some nice old pieces within, but all the information was in Russian... and the audio guide was over and hour long for a room not much bigger than an average one bedroom apartment. However the entry included a vodka tasting, so that made up for it 😉 the first was a basic 5times distilled vodka, smooth and easy to drink. The second was infused with juniper and it had a gin aftertaste, not for me. The third was infused with pine nuts, it was different and I'm still not sure how to feel about it. The bar had a 1500 dollar bottle of vodka as well as a bottle shaped like an AK47. Was really funky.

After the vodka it was time to hit another cathederal. Buying tickets was difficult with the language barrier, and the woman selling me them didn't seem to understand that I wanted entry to the museum and the climb up to the top. The climb, while not as big as the belfry in Bruges, was trickier because it was about 200steps spiralling straight up. It gave a wonderful view of the city and caused me some serious jelly legs on the way down. Inside it was once again lovely and laced in gold and with some nuns and priests singing in the background it really added to the atmosphere.

That night was a new experience of travelling. An overnight train. While not particularly luxurious, I must say that twit was slightly more comfortable than on the plane. At least we got to lie down instead of staying seated like on the busses or planes. The only issue was it left late and we had to get off early, so I maybe got 4 hours sleep. This was followed by a 40 minute trip to the hotel, and a 3 hour bus/walking tour. I slept through most of the bus portion because a) I was tired as fuck and b) our new tour guide speaks like white noise and in a whisper like tone and could not be fucking harder to hear.

We finally got out somewhere near the red square and st basils, the famous church in town. We walked around and saw some churches, they are fucking everywhere in this town alongside the theatres. We also saw a great many plumes of smoke emitting from a power station or something similar near town. Then the red square and its lovely Christmas market. Before hittin the market it was necessary for a quick venture into lenins tomb. The man has been dead many a year and his body looks almost like a wax figure, and not gonna lie was half expecting him to get back up.

We met up and had a cheeky nap before heading out to dinner for some more traditional Russian foods. This included a beef borsch, it was delicious and full of flavour, and a couple more shots of vodka 😁

Today it was back with our stupidly fucking quiet tour guide for a trip into the city to see the kremlin. Again a lot of security, honestly it's crazier than the states. But to get inside the huge red walls and see the kremlin inside was really cool. Inside we weren't allowed to go to many places but saw the building Putin works in and the churches used by e royal families. One for baptism and birth, one for coronation and one for burying. It's practically a city within the city and has even been saved from destruction several times over.

We followed this with a quick tour of the metro. The brown line, yes it's a big brown ring line like a huge areshole around town, holds some great art within many of its station stops. The great thing is that the trains run so fast and frequently that we could get off, look at the mosaics or stain glass windows, and get back in within about 5-10 minutes. If that was Melbourne you'd be waiting a fucking half hour between stops.

Curenntly im just chilling in the hotel and getting ready to see the Russian ballet tonight. There will be a Prima ballerina and all, and it's pretty exciting to have such an experience. There's only a few days left in this strange yet beautiful land, and I'm going to try and fit in as much as possible.

The next update will most likely come the day before or the day I leave. Hope you've once again enjoyed this cheeky update, chatchya soon with some more adventures and tales.

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yunitwer · 3 years

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Green tea vodka. Green tea-infused vodka is very easy to make at home and this recipe will be ready to enjoy in less than Adding the subtle taste of green tea to vodka is a nice way to add flavor to your favorite drinks. Be the first to review this recipe. Pour vodka into wide mouthed bottle.

Then you clearly the (very specific) target market for UV's Sweet Green. Green Tea and Japanese Cherry YogurtHoje para Jantar. Clear Vodka, Green Tea, Meyer Lemon, Blood Orange, Ruby Red Grapefruit.

Hello everybody, it's John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, green tea vodka. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Green tea-infused vodka is very easy to make at home and this recipe will be ready to enjoy in less than Adding the subtle taste of green tea to vodka is a nice way to add flavor to your favorite drinks. Be the first to review this recipe. Pour vodka into wide mouthed bottle.

Green tea vodka is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They're fine and they look wonderful. Green tea vodka is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook green tea vodka using 4 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Green tea vodka:

{Take of vodka (I used Koskenkorva).

{Make ready of green tea leaves.

{Make ready of milk.

{Make ready of lemon juice.

Uv Sweet Green Tea Vodka Nc Abcc. The Nibble Zentini Green Tea Martini With Suntory Liqueur. Akayane Green Tea Craft Gin Anese Dekantā. Where Can You Buy Green Tea Vodka?

Steps to make Green tea vodka:

Add the tea leaves to a sealable container and pour in the vodka..

Shake the container and let sit for 20-50 minutes. You want a strong tea flavor, much stronger than you would normally would desire for regular tea..

Strain out the tea from the vodka. The vodka should have a green, tea color..

Add the milk to a large bowl and pour in the vodka. (It is important you pour the vodka into the milk and not the milk into the vodka!).

Stir the mixture gently and you will see the milk slightly separating..

Add the lemon juice bit by bit (~10 ml at the time) until the milk starts to break. When this happens you do not need to add more lemon juice..

Stir gently and let the curdles form. Stir every couple minutes..

Once the curdles have formed and the liquid on the top looks clear, let it sit for a couple hours undisturbed to let the curds settle..

Strain through a sieve, and then through a coffee filter to get rid of all the solids..

Your vodka should be tea colored and smell faintly of tea..

Note: this recipe probably works with other teas as well. I haven't tried it but it should work in theory..

Green Tea Vodka is launching in Illinois followed by Arizona, Georgia, Nevada, South Carolina, and Texas. Then expect it to roll out in other states. Top off with Zevia Organic Green Tea and stir to combine. Strain into cocktail glass and garnish with lemon. Our naturally flavored Green Tea drink is refreshing, nuanced, and delicious.

So that is going to wrap this up with this special food green tea vodka recipe. Thank you very much for reading. I'm sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

#Recipes

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perfectirishgifts · 3 years

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Easy Cocktail Recipes: 16 Festive Drinks To Enjoy All Winter

New Post has been published on https://perfectirishgifts.com/easy-cocktail-recipes-16-festive-drinks-to-enjoy-all-winter-2/

Easy Cocktail Recipes: 16 Festive Drinks To Enjoy All Winter

When the weather outside is frightful, I like to drink something delightful. Some days call for a warm cocktail that will keep me cozy all night. On nights I’m feeling homesick, I may want a rum-based concoction that reminds me of my tropical upbringing in the Philippines.

This being the (objectively awful) year that it is, I needed all the help and inspiration I could get. Here, fifteen spirits professionals shared their winter drinking strategies—and of course, favorite cocktail recipes. And there’s something for every palate—from a Cognac-based old fashioned to ginger highball and beyond.

Easy-to-Make Cocktail Recipes for the Winter

THE HARPER CAROL

“I love American whiskey—so this cocktail was a no-brainer. The Harper Carol is a cold season variation on a ‘Junglebird.’ Kentucky meets tiki, contrasting this base spirit with Italian red bitter liqueur. Then, a cinnamon-date syrup deepens the beverage with notes of soft spices and dried fruit. Pineapple and fresh lemon juice add a sharp tropical acidity to the drink. This libation is a wonderful aperitif sour, best indulged during the holidays. Please enjoy responsibly.” —Adrian Alvarez, bar captain at Cecconi’s, New York City

Ingredients:

1 oz. I.W. Harper whiskey

0.50 oz. Italian red bitters

0.75 oz. pineapple juice

0.75 oz. lemon juice

0.25 oz. cinnamon-date syrup

Method: Combine all ingredients in a shaker tin, shake, double strain into a coupe. Garnish with dehydrated lemon wheel and grated nutmeg.

10 GENERATIONS OLD FASHIONED

“There’s nothing I enjoy more on a cool fall day than an Old Fashioned, which transports me to the vineyards of Cognac during grape harvest. With its high proof and fully round profile, Ferrand 10 Générations acts as the perfect replacement for bourbon in this cocktail—a welcom twist on the classic cocktail.” —Nico de Soto, beverage consultant and owner of Danico (Paris) and Mace (New York City)

Ingredients:

2 oz. Ferrand 10 Générations Cognac

0.25 oz. simple syrup

Orange twist, for garnish

Method: Stir all ingredients with ice in mixing glass. Strain and pour over large clear ice cube in double old-fashioned glass. Express the orange peel and place into glass.

BOURBON ‘N’ BERRIES

“We had a significant amount of bourbon in our liquor room when we reopened. Obviously, we wanted to find creative ways to use our inventory since reopening was so costly after the quarantine closure. I wanted something that was approachable, crushable, refreshing, and pretty. I used a whiskey buck as a template, which is basically whiskey and ginger. I amplified that with fresh raspberries, fresh lemon, cracked pepper, and a bit of spiciness from the ginger beer. And I wanted to name it something that was simple and straightforward that really tells it like it is. We’re not looking for any ambiguity these days. Do you like bourbon? Do you like berries? If the answer is yes, you will definitely like this drink.” —Naren Young, bar director at The Fat Radish Popup at The Orchard Townhouse, New York City

Ingredients:

1.5 oz. Woodford Reserve bourbon

0.25 oz. Frangelico

0.50 oz. raspberry purée

0.50 oz. lemon juice

0.50 oz. simple syrup

3 dashes saline solution

Barspoon of raspberry vinegar

10 grinds of black pepper in shaker

Method: Shake ingredients and pour on highball glass. Garnish with lemon wheel and 3 skewered raspberries.

HAI TEA

“Tea calms me down. And 2020 has been a year where I had to practice a lot of flexibility and roll with the punches—and drinking tea has helped keep me centered and focused. So yes, as you can imagine, I drank a lot of tea these past six months. I also spent time thinking about tea and how so many different cultures and people use tea to bring balance into their lives. For example, the English and Japanese have a high appreciation for tea—along with the peace and tranquility both can bring. Gin has typically been associated with England but Roku breaks the mold and celebrates Japanese botanicals like sencha tea, yuzu peel, and sakura. The Hai Tea is a nod to the English tradition of high tea, where one unwinds after a long workday with a cup of tea, while highlighting Roku’s Japanese flavor profile. After this long year, I think we all deserve to enjoy to unwind and have a Hai Tea with the hope it can bring peace and tranquility for just a moment in our new normal.” —Amanda Carto, bar manager at Nickel City, Austin, TX

Ingredients:

1 part Roku gin

0.50 part Giffard Carribbean Pineapple liqueur

1 barspoon honey

1 dash Scrappy’s Cardamom Bitters

1.50 parts hot ginger green tea (Tazo green ginger tea recommended)

Dried pineapple (optional)

Method: Add all ingredients to a heat-safe teacup. Stir 3 to 4 seconds with a small spoon to incorporate ingredients. Drink is intended to be served warm. Garnish with dried pineapple, if desired.

AUTUMN EQUINOX

“My inspiration for this pairing was familiar because of my love for Latin culture and the multiple layers of flavor, sight, and sound. Tanqueray London Dry pairs perfectly with the cocktail’s delicate balance of citrus and herbaceous notes.” —Danny Louie, bartender and founder at Gāmsāān Cocktail Co.

Ingredients:

1.50 oz. Tanqueray London Dry Gin

0.75 oz. almond syrup

0.75 oz. lime juice

0.25 oz. passionfruit juice

Method: Build all ingredients in a shaker and shake. Fine strain into a punch glass. Garnish with grated nutmeg.

FIRE ESCAPE

“I’ve found myself avoiding crowds during this period of uncertainty, while still perpetually seeking the sun. From the beginning of quarantine to the recent fall equinox, I’ve enjoyed most of my moments of imbibition on the steps of my classically Chicago wooden fire escape. I will absolutely be enjoying this seasonal sipper on my fire escape to capture all the cherished, yet rare bursts of vitamin D that the skies will allow.” —Brittany Simons, cocktail consultant and former head bartender at Bad Hunter

Ingredients:

1.25 parts Suntory Whisky Toki

0.75 part Basque cider

0.50 part Contratto Bianco Vermouth

0.50 part apricot simple syrup

0.25 part Bragg organic apple cider vinegar

Method: Gently stir all ingredients on a lemon twist, strain, pour into chilled Nick and Nora glass. Garnish with a manicured lemon twist.

JAMAICAN GOLD

“Those who know me best know that my two favorite classic cocktails are the daiquiri and the sidecar. With the Jamaican Gold I wanted to build a bridge between the two. And I knew Plantation Xaymaca, with its traditional Jamaican esters and Cognac influence, would be the perfect composer to lead the symphony. The flavors from the sour apple liqueur always remind me of my first visit to the apple orchards in northern California during harvest. The marriage between the rum and the apple liqueur influence thoughts of homemade apple pie. Lemon juice adds the perfect balance and brightness; while cinnamon syrup provides subtle warming spice. The perfect cocktail for chilly winter nights.” —Benjamin Jeffers, bartender at ABV, San Francisco

Ingredients:

1.50 oz. Plantation Xaymaca Special Dry Rum

0.75 oz. Leopold Bros. Sour Apple Liqueur

0.75 oz. Lemon Juice

0.25 oz. Cinnamon Simple Syrup**

**Cinnamon Simple Syrup: Bring 250 ml. water to boil and add 15 grams toasted cinnamon. Steep for 10 minutes, strain out cinnamon, and combine equal parts sugar and hot cinnamon tea until dissolved into a syrup. Cool and store in the refrigerator.

Method: Shake with ice, strain, serve up in coupe.

JOHNNIE WALKER GINGER HIGHBALL

“Scotch and ginger is a delicious and refreshing highball that allows some simple twists to elevate it to new heights. Johnnie Walker Black Label has loads of fall fruit flavors, coming from the selection of Speyside malts in the blend. The ginger ale pairs perfectly with the Scotch and the lime garnish freshens up the finish and aroma.” —Aidan Bowie, mixologist

Ingredients:

1.5 oz. Johnnie Walker Black Label

4.5 oz. Fever-Tree ginger ale

Method: Combine ingredients in a highball glass over ice and stir. Garnish with a lime wheel or wedge.

CÎROC CRANBERRY MARTINI

“When creating the Cîroc cranberry martini, the first thing that sparked inspiration was the ripe and crisp notes from the white grape in the vodka. Keeping winter in mind, we felt that the presence of cranberry (more specifically, cranberry bitters) would balance these notes while imbuing a palate ideal for the season. The dryness of the Fino Sherry adds additional luxuriousness to the drink and results in a cocktail that should warm up even the coldest night.” —Matt Landes, founder at Cocktail Academy

Ingredients:

1.50 oz. Cîroc White Grape vodka

0.75 oz. Fino Sherry

3 dashes cranberry bitters

Method: Add all ingredients to a mixing glass. Fill with ice and stir 20 to 25 times. Strain into a chilled coupe. Garnish with 3 cranberries on a cocktail pick.

SINGLETON & SPICE

“This is a perfect cocktail for the season. This hot toddy variation is one of my favorites. The honey, hot water, and lemon combination is a great remedy that’s long been known—and pairs with the Singleton 12, which brings spice and smoky notes to the mix. Garnish is important as well—to finish the recipe for more complexity and layers.” —Eric Ribeiro, mixologist and bar manager

Ingredients:

1.50 oz. The Singleton of Glendullan 12 Year whisky

4 oz. hot water

0.50 oz. honey

0.25 oz. lemon juice

**add cinnamon and apple slice for a flavor twist

Method: Add all ingredients in a mug glass and garnish with a lemon wheel spiked with 4 cloves and a cinnamon stick.

FIGGY PUDDING

“We wish you a merry Christmas and here is some Figgy Pudding. This cocktail is inspired by the flavors of a Christmas pud with fig- and date-infused whiskey and OM Dark Chocolate and Sea Salt Liqueur. It’s topped with a coconut-lychee whipped cream too. Have a wonderful Christmas!” —Claire Mallett, bartender at Catch One, Los Angeles

Ingredients:

2 oz. fig- and date-infused Jack Daniel’s apple whiskey**

0.75 oz. OM Dark Chocolate and Sea Salt Liqueur

0.50 oz. Becherovka

0.50 oz. Frangelico

Coconut-Lychee whipped cream**

**Infused Whiskey: Add 2 figs (sliced) and 6 dates to a mason jar of Jack Daniel’s Apple. Leave for 7 days. Remove the fruit and the whiskey is ready to use.

**Coconut-Lychee Whipped Cream: Add 2 oz. of OM Coconut and Lychee Liqueur to whipping cream and whisk.

Method: Pour ingredients into mixing glass with ice and stir. Pour the mixture into your glass and top with coconut-lychee whipped cream.

TOKI HOT RINGO

“I don’t know about you but I need all the squishy and comforting feelings this winter. This warm cocktail filled with local bright apples and baking spices brings back memories of going to orchards with my family, witnessing the leaves change, and taking a bite of the first apple I picked off a tree. It urges you to relax and sit by a crackling fire to enjoy the subtle vanilla and ginger notes of the Suntory Toki paired with fresh cider and local honey. Get yourself some apple cider donuts and you will be wrapped up in heaven.” —Meredith Barry, beverage development consultant at Niche Food Group

Ingredients (Serves Two):

4 parts Suntory Whisky Toki

1 part local honey

4 parts fresh-pressed apple cider

1 cinnamon stick

1 clove

Small pinch of salt (optional)

Fresh sliced Fuji apple, candied ginger, and honeysuckle flowers (for garnish)

Method: Rough chop cinnamon stick. Place cinnamon pieces and clove in a saucepan and toast until fragrant on medium–high heat. Add cider and salt. Lower heat to medium. Bring cider up to desired temperature. (Do not boil.) Take mixture off heat, then add honey and Suntory Toki. Stir until honey is dissolved. Remove pieces of spices. Pour into a teacup or mug. Garnish with fresh apple slices and candied ginger.

PUNCHING 2020 (FOR A PAIR OR A POD)

“The drink is a semi-modern reiteration of what probably would have been drunk at a New Year’s Eve celebration in the 1920s with the Fitzgerald. The ideal way to enjoy it would be in the once-omnipresent communal punch bowl with fresh raspberries and orange slices floating around. But since we’re still living through this pandemic and safety is a must, it’s as easy to shake a single serving. The citruses and the raspberry syrup are complementary to the aromatic Pomp & Whimsy flavor profile—with a little kick from the absinthe and a touch of complexity from the cognac-based triple sec.” —Giuseppe Santochirico, libations curator for Halftone Spirits at Finback Brooklyn, New York City

Ingredients (Single Serving):

2 dashes absinthe

0.25 oz. Benedectine

0.50 oz. Pierre Ferrand Dry Curaçao

0.50 oz. lime juice

0.50 oz. lemon juice

0.75 oz. raspberry syrup

2 oz. Pomp and Whimsy Gin Liqueur

4 oz. Champagne (or dry sparkling wine)

Ingredients (6 Servings):

12 dashes absinthe

2 oz. Benedectine

3 oz. Pierre Ferrand Dry Curaçao

3 oz. lime juice

3 oz. lemon juice

4.5 oz. raspberry syrup

12 oz. Pomp and Whimsy Gin Liqueur

1 750 ml. bottle of Champagne (or dry sparkling wine)

Method (Single): Pour all the ingredients in the shaker but the sparkling wine, shake, top with wine in the shaker, serve over ice in a small wine glass or a cocktail glass. Garnish with fresh raspberries and orange slices.

Method (Batched): Pour all the ingredient in a large punch bowl, add ice and stir to adequately mixing the punch. Garnish with fresh raspberries and orange slices.

JILO OLD FASHIONED

“The Jilo Old Fashioned is perfect for any occasion but it especially soothes the soul on a cold day. Let the robust and toasted notes of corn (unlike you have ever had) warm your body—while the light hint of chamomile, honey, and cocoa rounds everything out with a long finish. This gives you a small taste of Mexico in the comfort of your own home!” —Cesar Sandoval, national ambassador at Abasolo

Ingredients:

2 oz. Abasolo Ancestral Corn Whisky

0.50 parts Nixta Licor de Elote

3 dashes Angostura bitters

Lemon and orange twists, for garnish

Method: Add Abasolo, Nixta, and bitters to a mixing glass, then add ice and stir until cold and diluted. Zest citrus over rocks glass and add fresh ice. Strain drink into glass, roll zest into attractive curls and lay garnish atop the ice.

2020 TRAINWRECK

“Twenty–twenty was a weary trainwreck of a year, but this tropical tepache tipple is refreshingly balanced.”

Ingredients:

1.5 oz. rum

2 oz. Big Easy Pineapple Tepache

0.75 oz. ginger syrup, such as The Ginger People organic ginger syrup

0.5 oz. fresh lemon juice (Natalie’s brand preferred)

2 dashes bitters, such as Angostura

Pineapple leaf, for garnish

Sparkling water, such as Topo Chico, to top

Method: Combine rum, ginger syrup, lemon juice, and bitters in a shaker tin filled with ice. Shake and strain over fresh ice cubes into a cocktail glass. Top with tepache and sparkling water and garnish.

FESTIVE FIZZ

“This cocktail really brings out the different flavors of the holidays with the cranberry, pomegranate, and rosemary. The fruity, citrus notes that you get from the fresh juices complements the fresh agave and oak notes from the Patrón Reposado, which makes for a truly refreshing cocktail. It also doesn’t hurt that the cocktail is a beautiful red color making it perfect for any holiday celebration.” —Stephen Halpin, manager of mixology and trade at Patrón Tequila

Ingredients:

1.5 oz. Patrón Reposado tequila

0.75 oz.rosemary simple syrup

0.75 oz. lemon juice

1 oz. pomegranate juice

1 oz. cranberry juice

2 oz. club soda

Method: Combine all ingredients except soda water in a shaker with ice. Shake to chill and combine. Strain into a highball glass filled with ice, top with club soda and garnish with a rosemary sprig.

More from Dining in Perfectirishgifts

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delfinamaggiousa · 4 years

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Beyond the Bloody Mary: Savory Cocktails Are Trending

Until not too long ago, the only savory cocktail one could bet on at a restaurant was the Bloody Mary. The ubiquitous brunch drink was so lonely in its flavor party for a while that bartenders worldwide started literally piling all their savory hopes and dreams on it, creating Bloodies with edible garnishes reaching ridiculous heights, from a tater tot skewer to a whole fried chicken.

Despite the devastating effects of the pandemic, intriguing and creative savory cocktails are slowly emerging in bars across the country from Los Angeles to Portland, Maine. While some stem from the Bloody Mary, others innovate with nary a tomato or celery stalk, instead opting for savory seaweed or South Indian spices.

“In some way, all the savory cocktails are inspired by the Bloody Mary; when it was invented, that was pretty much the first time someone decided that to put food in a drink was OK,” says mixologist Matthew Biancaniello. Based in L.A., Biancaniello is the former cocktail chef for the now-closed Hollywood Roosevelt Hotel’s Library Bar and the man behind Eat Your Drink, a website that includes a recipe book, cocktail-related content, and resources for at-home mixologists.

At his pre-Covid pop-up at the Los Angeles restaurant N10, Biancaniello served guests The Roquette, a gin Gimlet with wild arugula. The drink also appears on the menu of Nurture, a recently opened cafe and wellness center in Denver that currently offers indoor and outdoor seating in accordance with elaborate restrictions and guidelines. Another savory stunner from N10 included a black truffle mezcal Old Fashioned served in a sea urchin.

Biancaniello says he’s always been in love with the savory mixed drink, but has seen a gradual shift in recent years to imbibers becoming adventurous. “People’s palates have changed and grown,” he says. “As consumers, we all started with classic cocktails, but people are curious about new ingredients. If someone tells me they don’t like a food, they might actually love it in a drink, if the texture goes away.”

Biancaniello’s favorite savory flavors come from the garden or from the sea, and he’s been known to infuse gin with lobster and oysters, for example. These are not the only marine influences inspiring drinks now. Seaweed has become such a popular cocktail ingredient that Josh Rogers, founder of the Heritage Seaweed store in Portland, Maine, recently launched a cocktail garnish in the form of kombu strips, which give a simple mixed drink an umami boost.

At the inaugural Seaweed Week — which Rogers launched in Portland in 2019 — bartenders from Maine establishments, including Vena’s Fizz House and Frontier, created intricate cocktails with the ingredient, and later put them on the menus at their establishments. “I always gravitate towards savory,” Rogers says. “Kombu gives vodka or gin a wonderful oceanic kick and smell.”

Others take cues from the Bloody Mary’s original ingredients. At Viridian, a cocktail bar in Oakland, Calif., the Tomato Beef, a drink with tomato, tequila, and basil eau de vie, is a clearer, stronger answer to the everyday Bloody. Due to Covid restrictions, the cocktail is available to-go.

At Rooh, an Indian restaurant and bar in Palo Alto currently offering outdoor dining, the Whistle Podu is a Bloody Mary riff that substitutes tomato juice with smoked rasam, the spicy South Indian soup based on tamarind and spiced with cumin. Other savory options include a whiskey cocktail with chorizo butter, and a gin cocktail with green chickpeas and cucumber.

Rooh’s head mixologist, Chetan Gangan, says that savory cocktails are being picked up by those who seek novelty or something interesting or unexpected. “Since most guests are more familiar with sweet, sour, or straight-up cocktails, the savory options aren’t as well known,” Rooh says. “As a bartender, learning to balance a savory drink is a more difficult task and deserving of attention.”

Back in L.A.’s Filipinotown, two-year-old Genever (reopening soon for cocktail pickup) offers the Inporridgible, an improbable cocktail containing Bols genever, rice milk, chicken stock, spiced Filipino vinegar, and black pepper. The topping? Fried chicken skin. “It is rich, salty, has spice from fresh ginger and black pepper, and [is] truly reminiscent of arroz caldo,” says Jessie Smyth, bar manager, referring to the traditional Filipino chicken rice porridge. “People love it!”

Another cocktail at Genever, the Filipino G&T, is inspired by chicken adobo. It contains soy sauce, rice wine vinegar, calamansi juice, black pepper, and bay leaf. At first, Smyth says, clients are surprised by its contents. “I’ve been given some crazy looks when describing it,” she says. Then, “once you take a sip — bam!” Smyth says. Bam indeed.

Are savory drinks here to stay, then? “We are seeing a general shift in palates where people are leaning away from sweet drinks and towards the more savory, whether those savory drinks are using salts, vinegars, or spices that were traditionally reserved for the kitchen,” Smyth says. “There is this blurring of the line between kitchen and bar. It does seem trending, and I personally hope it continues.”

The article Beyond the Bloody Mary: Savory Cocktails Are Trending appeared first on VinePair.

source https://vinepair.com/articles/beyond-the-bloody-mary-savory-cocktails-are-trending/

source https://vinology1.wordpress.com/2020/08/14/beyond-the-bloody-mary-savory-cocktails-are-trending/

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ofcloudsandstars · 7 years

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✧ . 🌾 Summer Crossquarter Solitary Rituals 🌾 *✧

The Summer Crossquarter is also referred to as Lammas and or Lughnasadth. Summer’s Pinnacle is only next week! It is the zenith of Summer (like the way the full moon is the pinnacle of the lunar cycle, this is the pinnacle of summer) where it's at it's height and it's hottest but after will begin the steady transition into fall and shorter cooler days. This is also the middle of the year where we start to enter the darker half of the remaining year and we acknowledge what we've gained so far (reaping what we sowed) yet seeing what it might take to reach our goals which lies ahead. It’s time to finish projects and enjoy the first harvest of the harvest season! Enjoy the wonderful concert of crickets, the height of summer and the wheat and corn feast. I have a personal correspondences post that might help explain why I chose certain things! (Also here is my personal tag!)

A lot of us witches practice alone and have our own solitary rituals for each sabbat that we observe (or the ones we’ve created just for ourselves that we observe alone!) Like any solitary eclectic witch I do things my own different way but some of these things might line up with others practices.

When I am alone and casting spells a lot of it is visualization/intent so my solitary rituals are more like activities I like to do then specifically casting a spell. If I am doing a spell with an activity based on it a lot would be listening to music to get in the mood and focusing on a candle while visualizing for a period of time! Eves are also important to my celebration as I like to stay up until midnight and cast a spell then!

August’s Eve

Monday July 31st 2017

Go to a farmers market and support the summer harvest there. If you have a bee farmers tent, support them and buy beeswax carved candles for your ritual and some honey. They often have beautiful beeswax candles that can make wonderful energetic centerpieces to rituals. The farmers market at this time of year will have delicious and many ripe things along with glorious summer flowers.

If you have a garden or work with a community garden, give your garden some offerings. Offer it water, crushed eggshells, and your gratitude. If you take things for your feast remember to thank it.

Enjoy some snacks while doing crafts like popcorn, wheat crackers, sunflower seeds, fruit gummies, peach rings, potato chips, fries, corn on the cob, there are lots of delicious snacks that are grains, potatoes, corn and summer fruit related.

Decorate your Altar and coat it in sunflowers, wheat, things that are bee related, maybe even potato related, corn husks, wheat structures and corn dolls, lazy eyed susans, ivy and beeswax candles. Use the colors that remind you of summer’s pinnacle and the harvest! I also like to add gold coins or even chocolate coins that are coated in gold foil that symbolizes prosperity and the rewards that come with hard work.

As a mixologist I love to make my own infusions and liqueurs and I also think alcohol drunk with intent can be very magical. This time of the year as everything is in season and herbs are at their peak I love to do an infusion with mint and gin or vodka, basil and vodka (most things with vodka cause vodka is like the ‘water’ of alcohol since its just ethanol diluted with water with no flavor. It’s like the clear quartz of spirits haha), rosemary and vodka, jasmine flowers and vodka and summer fruits with vodka too. I usually let them sit in large mason jars and when I shake them up I shake it with my intent. I take shots when getting into a headspace for magic or when I go to a circle with friends I make special drinks with them. If you work with entities it can make a wonderful offering. If you want to turn any of them into a liqueur (a sweeter smooth alcohol) just make simple syrup and you can add the same ingredients into the syrup to make it flavored to enhance the flavor of the infusion once you mix it in there.

If possible if you have a nice park somewhere or an area that's safe that you can go to, go camping! Spend a night under the stars and sing with the fireflies. For me to do a midnight spell under the stars would be glorious but I am also lucky to have a massive backyard with a massive lawn space and little fear of anyone bothering me there (other than racoons lol). I also have a sunroom I can sleep in.

Midnight Spell:

Focus on what you would like to complete and goals to accomplish. This sabbat is great to set goals and help break through obstacles.

If you prefer a more physical activity based ritual than a visualization one you can do a practice by making a vision board of what you want to accomplish. Place it down on the floor like a grid and light a candle in the center to focus energy and intention to what you want (also energetically charging it) before hanging it in front of your bed.

Basil is also in season and basil is an herb of prosperity. You can eat basil in a spell to symbolize the wealth you will gain or make an oil spell with it by infusing it in a carrier oil to bring prosperity into your life when you apply it on you. (Oregano as well!)

Summer Crossquarter (lughnsasadth) Day

(Wednesday June 21st 2017)

Go on a journey! If possible take a trip to the woods! Hiking and just spending time outside where it’s sunny is nice too. The beach during this time of the year (August to mid September) is IDEAL because throughout summer the heat has warmed up the water so the water is a lot warmer.

Bake Bread! If wheat is not your thing then corn bread or corn muffins are lovely! There is also zucchini bread as zucchinis are also in season and zucchini bread is delicious! If bread isn’t your thing at all no matter it’s contents then you can always enjoy a baked potato!

make a bee fountain because there’s always time and wonderful magic in making a bee fountain.

Do an enjoyable physical activity like hiking, bike riding, rock climbing, swimming, archery, fishing or kayaking. Lugh was a god of friendly sport and competition and this sabbat can be enjoyed by engaging in fun sport. If none of this sounds appealing to you (highly understandable) there are other ways to enjoy the summer outdoors passively without much physical effort.

Evening

Celebratory Dinner Cook a dinner with foods of the summer harvest! Eat corn, wheat, potatoes, berries, melons, peach ciders, bread bowls, pastas, popcorn. For the 'meat' selection I love to eat fish as it resembles wealth in many cultures and catching a reward. and enjoy any beer, cider or fruit juice that corresponds with summer’s harvest as well.

Make a plate for any entities you like to work with.

Also practice feeling gratitude for the things you have accomplished and acknowledge the rewards of your hard work.

#lughnasadth #midsummer #pagan #witchy #witchcraft #sabbat #solitary witch #secular witch #lughnasadh #lammas #blog lammas

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arcisfoodblog · 5 years

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No need to travel over 12,000km to enjoy the fantastic food and cocktails of Indonesia’s best restaurant, Locavore, as they took over the Rijks* kitchen last week!

About Trading Places Joris Bijdendijk of Rijks Restaurant* has already chalked up quite a few impressive collaborations over the past couple of years. Chefs from some of the most high regarded restaurants around the world were responsible for curating half of the menu of the 2-3 day events. Ray Adriansyah and Eelke Plasmeijer from Bali’s Locavore – which is a mainstay in the Asia’s 50 Best Restaurants since 2016 and currently at #42 – also enjoyed their 2017 stint at Rijks so much that they together decided to take things a step further with this “Trading Places” concept and swap restaurants for about a week.

The chefs travel to their temporary environment without ingredients, set recipes, and with only a few helping hands. They will soak up the local culture and produce for a couple of days before eventually preparing and serving a signature menu for 4 or 5 days at their “new” restaurant with locally available ingredients and supported by the resident staff.

We have visited Locavore on holiday in Bali back in 2015 as well as the 2017 Locavore x Rijks* collab and love their food and creativity. Consequently, a lunch booking was made within minutes of the announcement and it surely did not disappoint!

For foodies, Trading Spaces provides a unique possibility to experience restaurants that you normally would not be able to visit and fully immerse yourself rather than just sampling a couple dishes by the visiting chef. With an entire week, there are also more opportunities to visit these already limited events. I can imagine that it has benefits for the chefs as well. It is obviously not as extreme as temporarily relocating entire restaurants to the other side of the world (like Noma and The Fat Duck did), but with this concept, chefs are pushed to really try something new rather than churning out the same signature dishes for a couple of days before traveling to the next city. Not wishing Joris Bijdendijk being abroad all the time, but I sincerely hope that Trading Places really takes off ;-).

About the lunch: As we were about 15 minutes early (Amsterdam public transport was efficient for once), they asked to sit at the bar until our table was ready. Already 15 minutes into service and with plenty of people already eating, I would surely hope that they would not need to set any tables. Just a couple of minutes later – we barely got in our order for cocktails at the bar – they ushered us to our table, explained the concept and asked if we wanted to order a cocktail whilst browsing the menu options…

Still somewhat confused why we hadn’t been seated right away, but under the enjoyment of our delicious Fennel Sling and the Boulevardier cocktails (EUR 15 each), we browsed the nicely designed menu cards. The 6-course lunch was EUR 85, but for dinner, you had the option for 2 additional courses (bone marrow and cheese) and extra friandises which would be EUR 120 in total. At the 2017 event, I recall that there were only limited possibilities for cocktail pairings, but now Locavore went all out and brought along one of their bartenders to sling cocktails: 5 signature cocktails were available as an aperitif and 4 different ones were the pairings for the menu. Consequently, the beverage pairing for 6 courses consisted of 4 cocktails and 2 white wines and was EUR 56. For the 8-course dinner menu, 2 beers from Amsterdam brewery Brouwerij ‘t IJ would be added to the fold, thus totaling EUR 68.

We kicked off our lunch with 3 amuse dishes:

Flower Power (Assorted fresh and fried Spring Flowers, Wild Rose Kalamansi Vinegar Emulsion, Flower Salt, sprayed with Rose Kombucha).

Missing the North Sea… (North Sea Shrimp, blanched in Sea Water, served on Seaweed and Ice, Oyster Emulsion and Lime Leaf Oil); Delightful and pure saline flavors and textures. Chantal had some super crispy radishes instead of the shrimps and a slightly sweeter codium seaweed emulsion instead my oyster one.

Hot Tomato, Cold Tomato (Tomato Sambal Sorbet, Warm Tomato Consommé, Sliced Sherry Tomato, and Celery Salt). The hot and cold sensation between the consommé and the tomato sorbet is amplified by the same feeling that the sambal brings to the sorbet itself. Amazing start of lunch!

Roti Introduced as “roti with sunflower oil, peanuts, and herb butter” which was way off from the “Fermented New Potato Flatbread, served with Huttentut oil, Hempseed Dukkah and Stinging Nettle Butter” printed on the menu on the table. This Huttentut oil (‘Gold-of-pleasure’ or ‘Camelina’ oil in English) was new to us but tasted quite nutty and reminded us of flax seed. The roti and condiments were supposed to last the next couple of dishes, but they were so good that they didn’t even make it through the next one.

The first dish from the menu was White Asparagus (Charred and Pickled, Roasted Garlic Miso Vinaigrette, Young Garlic Chips, Goose Egg Yolk Emulsion, and Wild Watercress Leaves). The pairing was a fresh 2018 Müller-Thurgau white from Apostelhoeve, Maastricht, The Netherlands.

The second course was Goat Tartare (Goat Leg, wrapped and barbecued in Ramson Leaves, served almost raw, Pickled Wild Garlic, Andaliman Pepper Crème Fraîche, and grated Goat Heart). Chantal had barbecued watermelon instead of goat. For some reason she wasn’t all that interested in the microplane grating of the barbecued and then dried goat’s heart which gave my dish a smokey, umami hit. This spicy yet creamy dish’s pairing was a delicious yet equally “out there” cocktail with Mescal, Fresh Goat Whey, Tarragon, and Agave syrup, finished with a grating of goats’ cheese.

The third course was Otak Otak (Leek stuffed with Minced Mackerel, Barbecued on Charcoal, Burnt Leek Powder, Cured Duck Egg Yolk, Chive Vinaigrette, and Chervil Leaves). Chantal had more leeks instead of the mackerel. A second Dutch white wine paired this dish: a more full-bodied 2017 Johanniter by Aan de Breede Beek Wijngaard, Nijkerk, The Netherlands.

Up next was the highlight of our lunch: Black is the New Orange; a fantastic take on “different preparations of carrot”. (Carrot Steak, roasted in smoked (Beef/Vegetable) Fat, Spiced Carrot Puree, Carrot and Passion Fruit Reduction). The bold and complementing cocktail was made with Chili-infused Vodka (hot hot hot!), smoked Carrot Juice, Apple Cider Vinegar, and a super-Fragrant Cumin mist.

The final savory course was Goose à la Royale (Wild Goose Ballotine, Very Intense Sauce, Fresh Morels, Glazed Spring Turnip, Wild Green Asparagus). Chantal had a barbecued celeriac “steak” instead of the goose and a miso sauce. Together with the obvious North Sea amuse, this was the only dish that didn’t have a distinctly Asian flavor. The refreshing cocktail did, though: Naked Grouse Whisky, Purple Basil Blossom Syrup, White Wine, Nutmeg and a sprinkle of dried Pandan leaves. It paired remarkably well with the thick sauce à la royale (which is typically made with livers and blood of the animal in question, but I can imagine that “very intense sauce” looked a tad better on the menu…)

The first sweet dish was Bubur Sumsum (Frozen Rice Porridge, Rhubarb Granité, Ginger torch poached Rhubarb, Crispy Rice). Spot on: fruity and refreshing as a pre-dessert should be.

The menu’s finale was Kue Beri Hitam (Blackberry Tart, Cacao Oil Crust, Coconut Blackberry Sorbet, Egg White Coconut Crème) served with a cocktail of Pandan infused Sweet Vermouth, Roasted Coconut, Gin and Angostura Orange Bitters. Again fresh and not sweet at all and the cocktail was top-notch.

Service itself was a bit of mixed bag. All very friendly, but individually ranging from very good and attentive to uninformed, off-timed and disconnected to the rest of the teams. Unfortunately, this was similar to our previous visits to Rijks and in our experience unfitting for a Michelin-starred restaurant.

No sweet treats to go with our tea (which was Green tea instead of the Earl Grey we both ordered). As the “koektrommel” (cookie jar) would have been served during dinner, it felt like a missed opportunity. However, as a perfect nod to the longstanding tradition of intercontinental flying in KLM’s business class, we did receive a Delfts Blauw miniature statue of a Balinese temple as a souvenir. Instead of jenever, it contained a hibiscus-infused vinegar.

A great closing of a wonderful lunch!

Locavore Bali @ Rijks Restaurant* – Amsterdam (May 2019) No need to travel over 12,000km to enjoy the fantastic food and cocktails of Indonesia's best restaurant, Locavore, as they took over the Rijks* kitchen last week!

#Asia&039;s 50 Best Restaurants #Bali #Blog #Eelke Plasmeijer #Fine Dining #Joris Bijdendijk #Local Food #Locavore #Lunch #Michelin Star #Ray Adriansyah #Restaurants #Review #RIJKS #Rijksmuseum #Trading Spaces #Travel

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eatingexeter · 5 years

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I am always on the lookout for new independent cafés and restaurants and I had heard good things from Chris (Editor DD) about a new Delicatessen and Café Bar which opened up in October. He had visited not long after it had opened and when your fellow foodie chum recommends somewhere to go, even just for a good cup of coffee and a bite, it’s always good to go and check it out for yourself. I visited just before Christmas when Ebdons were launching their exciting new Cocktail Menu. Cocktails were all £5 on this particular night just for the launch. I took a friend along with me and we headed into Exeter by train and planned to combine our trip with a visit to the Christmas Market.

Ebdons Refreshments is located in Sidwell Street, Exeter, just a little way up from John Lewis. It’s a cosy relaxing place, quirky even. I loved the décor, the rustic looking menus, especially the one on the wall, the music and the whole ambience of the place.

There was a good choice of Cocktails that the Barman had been working on for the Menu, and most likely had a great time testing them out we thought – we would have liked to have tried them all! I like whisky (and most other spirits to be honest) so I went for a Pear Drop, feeling slightly nostalgic and liking the sound of the Infused Pear and Cinnamon Whisky which Ebdons make themselves (you can see the jars above the bar). Also in this cocktail went Gomme (a syrup) and Egg White. My friend, more of a Gin lover, went for Clover Club, made with Plymouth Gin, Raspberry Syrup (also made in-house) Lemon Juice and Egg White.

The Cocktails arrived in glasses I’m sure I would have found in my Mum’s drinks cabinet which added more to the character of the bar. Both cocktails were delicious and whilst sipping, chatting and relaxing we decided we would share a meat and cheese platter (£10) as we hadn’t eaten yet and seeing the lovely selection of local Devon charcuterie and cheeses in the deli counter, we couldn’t resist. We were in for a bit of a treat. A large plate arrived with a wonderful selection of cheeses and meats, along with olives, jelly and bread. Nibbling, drinking, relaxing and chatting – just what I like to do of an evening.

Of course, we then needed to try another cocktail as our glasses were empty and this time, I went for an Espresso Martini (having a love of this drink following my visit to Black Cow Vodka Distillery earlier in the year). This wasn’t a traditional Espresso Martini, it was made with Barti Ddu Rum, Kahlua, Gomme and two shots of Espresso. A lovely twist on a classic – which is what Ebdons are trying to do with their short Cocktail Menu, using great spirits, infusions and ingredients.

My companion decided to try the Dark and Stormy, which was a longer drink and Rum based, made with Barti Dhu Rum, Lime Juice, Bitters, Gomme and a bottle of Umbrella Ginger Beer. That was particularly pleasant and the Ginger Beer worked really well with it and was delightfully refreshing.

Feeling warm and full, we then went off to visit the Christmas Market. Yes, we could have stayed a little longer to sample some more of Ebdons Refreshments. Several people were popping in for Coffee, some for Cocktails and there was a party of eight who had reserved a table to celebrate a Birthday. I can see myself making my way up to Sidwell Street next time I am in Exeter to sample their Coffee (keeping it local using Voyager Coffee from Buckfastleigh), homemade soups, stews and deli platters. There is a great selection of European Wine and a range of craft beers on draught and in bottles. An inviting place to go for Coffee, Lunch, Brunch or Dinner, nibbles pre or post visit to the cinema, meeting friends, getting together and enjoying local produce and drinks. If you haven’t time to sit in and eat which is a better option, you can get a takeaway. Bookings are welcome for food and drink as well as its regular menu, a fixed price or bespoke meal can be easily arranged for groups of four or more people.

Where is it? Ebdons Refreshments, 174 Sidwell Street, Exeter EX4 6RH Contact information: Poppy Harrison 01392 758140 Opening times: 8am – 10.30pm (10am to 10pm on Sundays) [email protected]

www.ebdonsrefreshments.com

@EbdonsR Ebdons Refreshments launch of Cocktail Menu by Sue Stoneman I am always on the lookout for new independent cafés and restaurants and I had heard good things from Chris (Editor DD) about a new Delicatessen and Café Bar which opened up in October.

#best cocktails exeter #cafes #cocktails #Devon Food Blog #exeter cocktail bar #exeter cocktails #exeter food blogger #Sticky #where to drink exeter #where to get cocktails Exeter

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instantdeerlover · 4 years

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Where To Go Out When You Don’t Go Out Anymore added to Google Docs

Where To Go Out When You Don’t Go Out Anymore

One day, someone will ask you where you go out, and you’ll just stare into space for a second or two and then say, “I don’t.” This might happen when you’re 23 or it might happen when you’re 63. If it happened already, this guide’s for you.

Below you’ll find two lists of options. One has a bunch of relatively calm bars that you’ll still feel cool drinking in, and the other has some places where people who don’t need this guide already know they’re supposed to go. They’re all some of our favorite bars in Seattle, so feel free to also print this out and use it as a checklist of great places to drink.

CALMER BARS WHERE NO ONE WILL SPILL A DRINK ON YOU Suite 410 $ $ $ $ Bar Food in Downtown $$$$ 410 Stewart St Not

Rated

Yet

Suite 410 is the best bar in Seattle that not a lot of people know about. That might be because of the bar’s extremely undesirable Downtown location, but don’t let that dissuade you from popping in for exceptional cocktails with things like genever (kind of like a malty-tasting gin), pineapple rum, and creme de cacao. They’re all better than the watery sazeracs you mix up from your bar cart at home.

Left Bank $ $ $ $ Wine Bar in South Park $$$$ 8526 14th Ave S

Left Bank is a natural wine bar that doesn’t feel too different from drinking in a cozy basement, so it’s ideal for actively hibernating although you’ll have to leave your apartment to get here. Split a bottle of something funky while listening to vinyl records and eating double cheeseburgers from Loretta’s across the street. You might even be sad when it comes time to go home.

Über Tavern $ $ $ $ Green Lake $$$$ 7517 Aurora Ave N

The last time we went to Über Tavern on a Friday night, we were the only ones in there, and the bartender told us to be quiet because he was hungover. If that sounds like paradise, welcome to your new favorite beer bar. There’s a big rotating tap selection, an indoor fire pit, and a fridge behind the bar if you want to choose a six-pack to split with your friends.

La Dive $ $ $ $ Wine Bar in Capitol Hill $$$$ 721 E Pike St. Not

Rated

Yet

Normally, if you want a bong full of alcohol, you’re probably looking to have a wild night. But La Dive, a chill wine bar on Capitol Hill, feels like the opposite scenario. It’s rarely packed, full of booths and high-tops, and has a drink menu that involves Beaujolais slushies spiked with Campari, Chambongs, and $10 filled-to-the-brim glasses of wine known as the “long day.” Come here for a drink if this sounds like your speed, and eat some toasts and spicy potato dumplings while you’re at it.

Sorry—looks like you screwed up that email address

INFATUATION NEWSLETTER Get our newest guides & reviews first,

plus more restaurant intel you won't find anywhere else. ATL ATX BOS CHI LDN LA MIA NYC PHL SF SEA DC Subscribe Smart move. Excellent information will arrive in your inbox soon. Do you have friends and family who also eat food? Enter their emails below and we’ll make sure they’re eating well. (Don’t worry, we won’t subscribe them to our newsletter - they can do that themselves.) Help Your Friends No Thanks Well done. You’re a good person. All good. We still like you. Want to quickly find restaurants on the go? Download The Infatuation app. Union Saloon $ $ $ $ Bar Food , Bar in Wallingford $$$$ 3645 Wallingford Ave N Not

Rated

Yet

Union Saloon can get packed, but it’s not rowdy by any means, so pull it out of your back pocket if you’re with people that like a bar where there’s a little action. This corner spot in Wallingford is a wonderful place for catching up with friends in a big booth while snacking on homemade togarashi potato chips with caramelized onion dip and crispy beer-battered orange cauliflower. As for what you should be drinking, start with “Michelle’s Sidecar,” which is a refreshing, citrusy gin drink with black pepper bitters in a coupe glass.

Quinn's Pub $ $ $ $ American , Bar Food in Capitol Hill $$$$ 1001 E Pike St 8.0 /10

Just looking at people walking down Pike on a Saturday night is exhausting. Actually going out on Capitol Hill on a Saturday night can be even more exhausting. If you’re actively looking for places that won’t make you immediately turn around and go home, Quinn’s is always a great standby. You can consistently get a table at night, so it works for an 11pm hang with friends powered by terrific Old Fashioneds and fish and chips. Watching the party crowd outside while calmly nursing a glass of Champagne from their solid wine list is one of the most anxiety-reducing activities on the hill.

BUSIER PLACES FOR WHEN YOU REALLY WANT TO GO OUT Rhein Haus $ $ $ $ Bar Food , German in Capitol Hill $$$$ 912 12th Ave

Boots of beer, brats, bocce courts, and college seniors who just turned 21 - that’s Rhein Haus in a nutshell. It’s a very large German beer hall that’s calm by day and an absolute party at night. We’re still not sure if single-serving liters of pilsner and heavy bocce balls are a safe combination, but this place is a ton of fun, especially in the summer when the back patio opens up and they start serving frozen rosé. Plus, getting some delicious pretzels the size of your head is a nice tradeoff for having to wait in a long line for the bathroom.

Good Bar $ $ $ $ American , Bar Food in Pioneer Square $$$$ 240 2nd Ave S Ste 101 Not

Rated

Yet

When you want a lively bar filled mostly with people over the age of 21, check out Good Bar. It’s in a space that used to be a bank, vault door and all, and the drinks are creative enough to restore your faith in “going out.” Like an absinthe cocktail with matcha, cream, and mint as well as one with rye, strawberry liqueur, graham crackers, and a red wine float. The food’s excellent too - get the ploughman’s lunch (cheeses and meats), bread with beer-infused butter, or a ridiculously good sloppy joe with roasted onion aioli.

Fremont Brewing Company $ $ $ $ Fremont $$$$ 1050 N 34th St

The second the sun comes out, people instantly swarm to Fremont Brewing Company. You should be one of those people. Whether it’s on Saturday at noon or on a Tuesday at 5pm, good weather (and excellent beer) make this the best place in the city to drink pints, eat an endless supply of free mini pretzels, and be surrounded by happy citizens and the smell of fresh hops. Spread out at a big picnic table, order some takeout from nearby RoRo BBQ, and know that your decision to go out was a fantastic one.

Capitol Cider $ $ $ $ American , Bar Food in Capitol Hill $$$$ 818 E Pike St Not

Rated

Yet

Capitol Cider is an ideal weekend bar for everyone. The basement area always has a lively crowd, but instead of being rowdy, people sit by fireplaces, play Cards Against Humanity, and engage in friendly hand-shuffleboard competitions. Not to mention they have a massive selection of tasty alcoholic apple juice that ranges from hopped pear to mead. If you get hungry, the fried cheese curds with apple butter are always greasy, but that never stops us from ordering them every single time.

Percy's & Co. $ $ $ $ American , Southern in Ballard $$$$ 5233 Ballard Ave NW 7.3 /10

Percy’s is consistently one of the busiest bars in Ballard, and it’s one of our favorite places to grab an interesting cocktail featuring liquors infused with things like herbs, cacao nibs, and tea leaves. There’s also a huge community table and a patio with practically an entire garden that’s a great place to sip your drink. We especially like that you can get table service here - nobody wants to deal with elbowing to the front of the bar just to order a mason jar full of fries.

Chop Suey $ $ $ $ American , Bar Food in Capitol Hill $$$$ 1325 E Madison St

The Red Bull vodkas are working, and you’ve now become a version of yourself who “just wants to dance!” Take this new person to Chop Suey. It’s a music venue and bar on Capitol Hill that hosts a bunch of themed DJ sets, like their “Dance Yourself Clean” series, a relatively civilized indie music dance party that happens every Saturday. Yes, you’ll be covered in sweat and fake fog while lasers bounce around the room. But it’s never so chaotic that you’ll lose your friends in the crowd, and you can still sing along to “Mr. Brightside” as loud as you want.

via The Infatuation Feed https://www.theinfatuation.com/seattle/guides/where-to-go-out-when-you-dont-go-out-anymore Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created February 19, 2020 at 01:38AM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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wineanddinosaur · 3 years

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We Asked 14 Bartenders: What’s the Best Spring Cocktail?

With the arrival of spring, things begin to stir: The bright blooming of tulips and daffodils; the festive atmosphere of farmers’ markets; the exposure of bare skin to the elements. A specific kind of progress can be felt with the return of warmer weather. It raises the spirit, reawakening a confident hopefulness that hibernates all winter.

Spring also welcomes a roster of dependably refreshing drinks that express the season’s sprightliness. They are lighter and brighter tasting, and make the most of fresh ingredients, seeking to capture and celebrate the moment’s flavors. (Spring does have its fair share of cold days, though, and thus some creations will be sturdier and warming, incorporating components prevalent in winter cocktails.)

To ensure we imbibe appropriately through the season, we turned to the experts and asked 14 bartenders across the country to spotlight their favorite seasonal tipples that say, “Spring is here!”

From inventive takes on the spritz to classic tiki cocktails like the Mai Tai, here’s what the experts picked. Drink up!

The Best Spring Cocktails Recommended By Bartenders:

Fiero Spritz

Mai Tai

Bamboo

Pimm’s Cup

Suffering Bastard

Bee’s Knees

Rock, Salt & Nails

Tom Collins

The Horse’s Neck

Mango Collins

Esteban’s Sangria

Skeleton Key

St-Germain Spritz

Siesta

Keep reading for details about all of the recommended drinks!

“My current favorite spring drink is definitely the spritz. I love being able to sip on several of these refreshing, low-alcohol beverages as the weather warms up and we can finally spend some time outside. This cocktail is so dynamic in that you can make it with many different ingredients. The classic Aperol spritz is a wonderful option, but I also like to get creative with it, subbing in different aperitifs and sparkling wines. My current favorite patio crusher is Martini & Rossi Fiero with a splash of blood-orange juice and some Mionetto Prosecco. Adding to the list of benefits for this drink is that it’s easily built in the glass. Bring your ingredients outside to the table and mix away at your leisure — no need to head back inside to make another round!” —Miranda Breedlove, National Director of Bars, Hyatt Lifestyle, Chicago

“By the time spring rolls around each year, I find myself extremely eager to move away from the cold and darkness of winter. I look for a cocktail that, in my mind, seems to jumpstart the warm weather, and helps me cruise into spring with an eye on plans for summer. A well-made Mai Tai is one of the most transportive cocktails I know. When I taste one for the first time each year I know I’m on my way to sunnier days. The complexities of that strong, refreshing, and nutty rum sour (probably chewing on some good pebble ice as well) embody spring in a glass to me. It’s probably my favorite way to follow up my first lawn-mowing of the year.“ —Mattias Hagglund, Owner and Bartender, The Jasper, Richmond, Va.

“One of my favorite spring cocktails is the Bamboo. It was created in the 1890s by a bartender named Louis Eppinger. He was a German working at the Royal Hotel in Japan. It’s a very simple combination of vermouth and sherry, along with bitters. The opportunities for variations are nearly endless because of the diverse styles and types of sherry and vermouth one can employ. A nutty oloroso or amontillado sherry works for me in the cooler months. But as the weather warms, I prefer a more dry sherry like a fino or manzanilla. The bracing salinity that switch gives makes for a very crisp cocktail that still has great depth and nuance. The other half of the cocktail is vermouth. I use Dolin dry but supplement it with a small bit of blanc vermouth as well. The sweetness this adds is subtle but effective. Rounds out the drink and makes it feel more full. Gives it a little dramatic tension. The first Bamboo I tried was made for me by the amazing Abigail Gullo at the Beagle, a wonderful bar that used to be in the East Village. Was immediately smitten! I’d love to batch them on nice days and stroll around our old neighborhood — Red Hook in Brooklyn — with my wife and friends, sipping them from coffee cups.” —Evan Bulchoz, Owner, Brix & Rye, Greenport, N.Y.

“One of my favorite drinks whenever the weather turns warmer is a Pimm’s Cup. I’m a fan of bitter and earthy spirits, and the herbaceous notes of Pimm’s makes for a refreshingly delicious lower-ABV cocktail. I grew up right outside of New Orleans and before moving to Portland, lived in the city for 16 years. A favorite destination for drinks was always the Napoleon House. In fact, my wedding was held at the Pharmacy Museum right by the Napoleon House. We had people running over to bring us Pimm’s Cups during the reception, so they definitely have a special place in my heart!” —Sierra Kirk-Luebke, Co-owner, Cliff’s PDX, Portland, Ore.

“Springtime in Mississippi is short and sudden, so it’s like flipping a light switch from off to on but then somehow the switch breaks on the on position and then comes intense humidity and heat, otherwise known as summer. Since it’s so short, I treat spring almost like a holiday, so that means shorts, sandals, Hawaiian shirts, and tiki drinks. Lots of tiki drinks. My go-to is an easy one that has its roots at the Shepheard Hotel in Cairo, way back during the Second World War. The Suffering Bastard, created by Joe Scialom, calls for brandy and gin, but I typically have more bourbon laying around so the recipe I use is: 1 ounce bourbon, 1 ounce gin, 1/2 ounce lime juice, 1/4 ounce simple syrup, 4 dashes of Angostura bitters, and then topped off with a nice ginger ale, like Boylan’s. To make: Shake everything but the ginger ale in a shaker with ice. Then strain into a Collins glass, add ice, top with ginger ale, and garnish with a mint sprig.“ —Derek Baker, Bartender, Snackbar, Oxford, Miss.

“A classic Bee’s Knees is the perfect blueprint for a spring cocktail. The honey syrup is a great backdrop for cycling in seasonal ingredients (strawberry and rhubarb-infused honey, anyone?), and swapping out the base spirit, gin, for rum or whiskey is a pretty simple way to jazz it up. Now, on colder spring days, there’s nothing like a reposado tequila (I love Teremana for this) with hibiscus, honey, and lemon; the vanilla and caramel notes are just cozy enough, but the hibiscus and citrus hint at warmer days to come. Last, when you get one of those warm sundress days, a navy-strength gin in the classic build is the perfect way to celebrate the season!” —Resa Mueller, Bartender, R&D, Philadelphia

“As a lover of all things vegetal, stirred, and boozy, the new springtime Martini by Stuart Jensen of Brass Tacks, my favorite bar in Denver, really blew my socks off. It’s like a 50/50 Martini amplified with manzanilla sherry, herbal wine and celery-root liqueur. I truly can’t get enough. It’s called Rock, Salt & Nails and features: 1 1/2 ounces of Botanist Gin, 3/4 ounce of both manzanilla sherry and Absentroux, 1/2 ounce of Apologue celery root liqueur, a dash saline, and two dashes Strongwater floral bitters. Stir all ingredients with ice and strain into a Martini glass. Garnish with a lemon twist.” —Alex Jump, Head Bartender, Death & Co., Denver

“Tom Collins! It’s my partner’s favorite cocktail, and I’m addicted to sparkling water, so we almost always have gin and soda laying around. She prefers them as is, but sometimes I’ll add a dash of Angostura bitters or absinthe to mine to spice things up a bit. Or if I’m feeling lazy, gin and soda with a squeeze of citrus does the trick just fine, too. It’s a template that allows for easy tinkering, depending on your mood. Spring and gin go hand in hand as far as I’m concerned. Here’s how we make Tom Collins’ at the bar: 2 ounces of gin — preferably London Dry but Old Tom is great, too — and 3/4 ounce of both lemon juice and simple syrup. Add ingredients to a cocktail shaker with ice and shake briefly but firmly. Double strain into a chilled Collins glass and top with 2 ounces of soda water. Fill with ice. Garnish with a cherry and orange twist.” —Carlo Caroscio, Bar Manager, Backbar, Somerville, Mass.

“The Horse’s Neck is a thing of beauty for its simplicity, but as with all things simple it’s easy to spoil if the ingredients aren’t selected wisely and the drink is executed carelessly. Born in the late 19th century and often forgotten, this drink is essentially a basic Highball whose name refers to the long, curly strip of lemon peel twisting between ice and glass. In theory, it simply calls for bourbon or brandy and ginger ale with bitters, which no doubt makes for a refreshing spring cocktail. But employing some of that aforementioned care with a few tweaks can make it even more appropriate for the season. Namely, splitting its base with equal parts brandy and bourbon to give more complexity, while subbing a spicy ginger beer for the often-too-sweet ginger ale to make it both a great cooler for warmer days and a more comforting sipper during the season’s chillier times.” —Guiseppe Santochirico, Head Bartender, Halftone Spirits, Brooklyn

“I tend to crave anything sparkling during springtime. Therefore, the mixed drink I find myself enjoying the most this season is a classic Tom Collins made with Absolut Mango Vodka in place of gin. You can also easily swap out the mango vodka for any other flavor you prefer. This drink was introduced to me by one of my respected mentors, Andrew Willett, who taught me to keep an open mind and helped me realize there is a place for flavored vodka. My preferred recipe is: 2 ounces of Absolut Mango Vodka, an ounce of lemon juice, and 3/4 ounce of simple syrup. Shake with ice, strain into a Collins glass with ice, and top with about 2 ounces of soda water.” —Harry Chin, Lead Bartender, MW Restaurant, Honolulu

“My go-to spring fling patio-pounder is called Esteban’s Sangria. It’s inspired by a tremendously talented artist named Esteban Ramon Perez, who is going to blow up for his work with the medium of textiles. A refreshing Provence rosé sangria made with blanco tequila, pamplemousse liqueur, and freshly squeezed pink grapefruit juice. Sangria is a punch, so I use a pink grapefruit oleo-saccharum as a secret weapon so the citrus really pops. The layers of refreshing flavor flow effortlessly like the waves of fabric or leather in his pieces. Artistically speaking, the two mediums are intertwined as there’s more depth to the final products than meets the eye.” —Roger Gross, Bar Curator, Sherkaan, New Haven, Conn.

“If you’re a cocktail aficionado and have spent any amount of time in and out of the fine drinking establishments around Detroit over the past 10 years, then you will have likely heard of or enjoyed a Skeleton Key. I would say this cocktail is a modern classic, but one that is regionally specific to Detroit. It was created by local bartender Brian Vollmer sometime between 2008 and 2010 while he was working at Roast, a Michael Symon steakhouse in the city’s downtown. I was hired into the bar in the fall of 2011 and immediately became very familiar with this drink; I would go on to make thousands of these during my tenure there. My specs are different from the original, which features bourbon, Fever Tree ginger beer, elderflower liqueur, lemon juice, and Angostura bitters. Instead of ginger beer, I rely on ginger syrup and Topo Chico. And I use a slightly smaller portion of elderflower liqueur. Add 1 1/2 ounces of bourbon, 1/2 ounce of both ginger syrup and elderflower liqueur, and 3/4 ounce of lemon juice to a cocktail shaker with a few ice cubes, and shake well. Strain it into a Collins glass with ice, add Topo Chico, and top with bitters. No doubt, the Skeleton Key is a drink that tells the story of transition. It embraces winter flavors like cinnamon, clove, and ginger — and, of course, whiskey — and brightens them up with spring ingredients like lemon juice and floral liqueur. The initial look and aroma of the drink captures the vestiges of a fading winter but the flavor ignites the palate with a fresh, floral, zippy, and refreshing note, bringing life to the drink and completing the transition of the seasons. It also draws from the foundation of a Kentucky Mule, which is a cocktail I always enjoy during the onset of spring.” —Drew Pompa, Beverage Director, Takoi, Detroit

“Call me basic but I love a good spritz in the shade, with that cool spring breeze hitting with every sip. A beautiful liqueur, sparkling wine, and soda is so simple yet so decadent and refreshing. Aperol spritz is the famous one, and I do prefer a Campari spritz. But a St-Germain spritz has had my attention the last couple years. That combo of elderflower and sparkling wine is the earthy sweetness we all deserve. I’ll gladly have the bubble guts (see what I did there?) after crushing three or four.” —Teddy Martinez, Bartender, Mezcalero LBC, Long Beach, Calif.

“It’s Siesta season for me as soon as the weather warms up. Katie Stipe’s modern classic from Flatiron Lounge is delightfully bright, and I love the touch of bitter. For my personal serve, I love to put it on crushed ice and add a pinch of salt. I’ll build 1/2 ounce of lime, grapefruit juice, simple syrup, and Campari, and 1 1/2 ounces of blanco tequila (I believe the original is up and has 2 ounces of tequila). Give a quick shake with some crushed ice, serve in a rocks glass filled with crushed ice, and garnish with grapefruit slice.” —Meaghan Dorman, Bar Director, Raines Law Room and Dear Irving, New York

The article We Asked 14 Bartenders: What’s the Best Spring Cocktail? appeared first on VinePair.

source https://vinepair.com/articles/wa-best-spring-cocktails-2021/

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