Well, the Editor has tackled weighty issues like performing molluscs, hangovers, aliens, and zombie attacks too many evenings in a row. And I did, at some point, promise drink recipes would appear on this site. So, I gave the research staff the night off, and every topic covered tonight will be as light and fluffy as Ariel the mermaid's brain tissue.
The first featured cocktail of the evening is the "Green Dragon", as follows:
2 measures vodka
1 measure green Chartreuse
shake with ice, strain into cocktail glass
(warning: the Editor is no lightweight, and could barely finish a second one)
Now, for any of my readers unfamiliar with green Chartreuse, or yellow Chartreuse for that matter, a brief history: French Carthusian monks have been producing this specialty liquor at their monastery since (they say) 1605; certainly the date is very close to that. It's made with grape spirits, macerated and distilled with more than 130 different herb and plant extracts; you can pick out quite a few of the different notes, but anise is the dominant flavor. Green chartreuse is the stronger of the two, at 55% alcohol, with yellow clocking in at 40%. The Editor is quite biased in favor of the green, which has a stronger kick, and I think a more well-rounded flavor as a result. Here's the really fun fact about Chartreuse, however: the color was named after it, not the other way around, making it unique in the annals of liqueurs with colorful names. One other note on the topic of Chartreuse. There is something about it, other than just the alcohol, which is hard to describe - a feeling of warmth spreads from head to toe, a certain kind of slack-brained fuzziness descends, and it hits far harder than it ought. It's a real favorite, I have to say, and excellent on its own.
Now, here's a fascinating-sounding one, straight from the Chambord recipe book which comes with their delightful gift set, which the Editor is thrilled to have received for Christmas. I was already a fan of Chambord, and now possess the sexy little cocktail shaker and matching jigger and spoon. Sometimes, I'm very glad Jesus was born. But, at any rate. Chambord is a sweet (so sweet it must be mixed) and very delicious French black raspberry liqueur, which comes in a spiffy round bottle with lots of gold stuff stuck on it. It's a stylish and tasty addition to any liquor cabinet, and if you get some, you can try the "Vanilla and Jasmine Martini". If anyone does, please let me know how it turns out - I haven't tried it yet. My list of cocktails to sample at some point is about ten miles long, despite diligent attempts to reduce the backlog which take place at least once a day.
1 shot vodka
4 whole vanilla pods
3/4 shot Chambord
1 1/2 shots cool or chilled jasmine tea
1/2 shot vanilla vodka (Ed. note: try Grey Goose Le Vanille)
1/2 shot sugar syrup (Ed. note: you can make your own - 1:1 hot water and white sugar, then cool)
Split two pods, scrape seeds into shaker with other ingredients and ice. Shake, strain into two cocktail glasses, and garnish each with another vanilla pod.
We hope you have enjoyed this brief respite from world news and social commentary. Tune in tomorrow for more prancing aquatic zombie aliens!
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