Archive for the ‘drink’ Category

THIS JUST IN: OLD RASPUTIN AT MONSTER B’S

Tuesday, September 30, 2008 by:Chris Preovolos
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I have to say I’m impressed that Monster B’s Bar & Grille has Old Rasputin Russian Imperial Stout (on tap) from North Coast Brewing in Fort Bragg, Mendocino County, Calif.

“A sweet, very yeasty stout with both toasted and fruity overtones. A long finish on the tongue with more residual bitterness than you would expect from a beer of this type,” says resident beer expert and Greenwich Time editor Jim Zebora.

If only they stocked Brother Thelonious…(UPDATE: actually, they do have it in bottles.)

-CP, via iPhone (from the bar)

THE LBC ENDORSES: CORNBREAD & TURBODOG

Saturday, September 27, 2008 by:Chris Preovolos
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Photo/Chris Preovolos

9/27/2008

If I wasn’t so lazy I would have whipped up some crawfish étouffée solely for the purposes of having something Louisiana-themed to wash down with a bottle Turbodog. The dark brown ale from Abita Brewing Company goes with pretty much anything, but drinking it always makes with wish I had a bowl of étouffée or a $6 po’ boy from Tony’ Seafood in the Red Stick in front of me.

The thing is, I’m nothing if not lazy, so I ended up with cornbread instead. I had just watched a segment on America’s Test Kitchen about cornbread and wanted to try out the recipe anyway.

It doesn’t get me anywhere close to this killer étouffée so I guess I will have to bust out the Dutch oven and make some…soon.

Still – while not exactly a meal – I heartily endorse this combo. Bon temps.

–CP

“I THINK I FANCY A PIMM’S”

Monday, September 15, 2008 by:Chris Preovolos
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9/15/2008

In the waning days of summer, time is running out for one last pitcher of Pimm’s. The traditional British cocktail is made with a gin-based concoction called Pimm’s No. 1 Cup. Wikipedia has a good overview and sampling of recipes: here. All are basically variations on a theme involving: Pimm’s, lemonade, lemon-lime soda, fruit, mint, etc.

Last night, at what was undoubtedly the last bbq I will attend in the summer of ’08, I had been planning for this post and after mixing up a batch (in a four-pint pitcher that I, um, liberated from a pub in Bath, England ten years ago) I somehow forgot to photograph the finished product. Use your imagination.

–CP

HAIR OF THE PIG THAT BIT ME

Saturday, September 13, 2008 by:Chris Preovolos
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Someone, anyone, tell me how to make this: bacon-infused Bloody Mary.

Please tell me this isn’t a cruel joke like the “Whiskey Burger” cocktail outlined in Esquire earlier this year that broke my heart when I realized it has to be an April Fool’s prank. Or maybe not. Can you get that animal style?

–CP

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